Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Quantitative analysis of glycerol concentration in red wine using Fourier transform infrared spectroscopy and chemometrics analysis

  • Joshi, Rahul (Department of Bio-systems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Joshi, Ritu (Department of Bio-systems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Amanah, Hanim Zuhrotul (Department of Bio-systems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Faqeerzada, Mohammad Akbar (Department of Bio-systems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Jayapal, Praveen Kumar (Department of Bio-systems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Kim, Geonwoo (Environmental microbial and Food Safety Laboratory, Agricultural Research Service, United States Department of Agriculture) ;
  • Baek, Insuck (Environmental microbial and Food Safety Laboratory, Agricultural Research Service, United States Department of Agriculture) ;
  • Park, Eun-Sung (Department of Smart Agriculture Systems, College of Agricultural and Life Science, Chungnam National University) ;
  • Masithoh, Rudiati Evi (Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Gadjah Mada University) ;
  • Cho, Byoung-Kwan (Department of Bio-systems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University)
  • Received : 2021.03.09
  • Accepted : 2021.05.13
  • Published : 2021.06.01
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Abstract

Glycerol is a non-volatile compound with no aromatic properties that contributes significantly to the quality of wine by providing sweetness and richness of taste. In addition, it is also the third most significant byproduct of alcoholic fermentation in terms of quantity after ethanol and carbon dioxide. In this study, Fourier transform infrared (FT-IR) spectroscopy was employed as a fast non-destructive method in conjugation with multivariate regression analysis to build a model for the quantitative analysis of glycerol concentration in wine samples. The samples were prepared by using three varieties of red wine samples (i.e., Shiraz, Merlot, and Barbaresco) that were adulterated with glycerol in concentration ranges from 0.1 to 15% (v·v-1), and subjected to analysis together with pure wine samples. A net analyte signal (NAS)-based methodology, called hybrid linear analysis in the literature (HLA/GO), was applied for predicting glycerol concentrations in the collected FT-IR spectral data. Calibration and validation sets were designed to evaluate the performance of the multivariate method. The obtained results exhibited a high coefficient of determination (R2) of 0.987 and a low root mean square error (RMSE) of 0.563% for the calibration set, and a R2 of 0.984 and a RMSE of 0.626% for the validation set. Further, the model was validated in terms of sensitivity, selectivity, and limits of detection and quantification, and the results confirmed that this model can be used in most applications, as well as for quality assurance.

Keywords

Acknowledgement

This research was supported by research fund of Chungnam National University

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