A Study of the UV Spectral Features in Wine and Their Correlation with Phenolic Constituents
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View abstract on PubMed
Summary
This summary is machine-generated.UV spectroscopy can rapidly determine wine
Area Of Science
- Oenology
- Analytical Chemistry
- Spectroscopy
Background
- Investigated UV absorption spectra of grape wines.
- Characterized spectral differences based on wine type and age.
Purpose Of The Study
- Correlate UV spectra with phenolic constituents in wine.
- Develop a rapid method for phenolic compound quantification.
Main Methods
- Ultraviolet-visible spectrophotometry.
- Folin-Ciocalteu spectrophotometric method.
- High-performance liquid chromatography (HPLC).
Main Results
- 280 nm absorbance is proportional to phenolic concentration in wines of the same age.
- Established absorption coefficients for wine phenolic classes.
- Determined the variation range of phenolic compounds in different wine types.
Conclusions
- UV spectroscopy offers a rapid, cost-effective alternative to HPLC for wine phenolic analysis.
- Method requires known wine age for accurate phenolic compound determination.
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