Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

Abstract

The objective of this work was to develop a methodology based on multiparametric methods (FTIR and a voltammetric e–tongue based on SPE) to evaluate simultaneously fourteen parameters related to the phenolic content of red wines. Eight types of Spanish red wines, elaborated with different grape varieties from different regions and with different aging, were analyzed with both systems. Input variables used for multivariate analysis were extracted from FTIR spectra and voltammograms using the kernel method. PCA analysis could discriminate wines according to their phenolic content with PC1, PC2 and PC3 explaining the 99.8% of the total variance between the samples for FTIR analysis and 85.8% for the e-tongue analysis. PLS calculations were used to establish regression models with phenolic content parameters measured by UV–Vis spectroscopy (TPI, Folin-Ciocalteu, CIELab and Glories) with high correlation coefficients (R2 > 0.85), and low RMSEs (<3.0) and number of factors (<4). Both, PCA and PLS, were carried out using the full cross validation method. As time is a critical factor in the food industry, the main advantage of these multivariate techniques is their capability to evaluate many parameters in a single experiment and in shorter time than using independent classical techniques.