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Espectroscopia de fluorescencia para el análisis de la composición y el control de la calidad de la uva y el vino

Shuyue Fan1, Keren A Bindon2, Adam M Gilmore3

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Resumen

La definición de la calidad del vino es compleja, pero los métodos químicos y sensoriales ayudan. La espectroscopia de fluorescencia combinada con la quimiometría ofrece un enfoque rápido y objetivo para el análisis de la uva y el vino, lo que ayuda a las decisiones de elaboración del vino.

Palabras clave:
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Área de la Ciencia:

  • Enología y viticultura
  • Química analítica
  • Ciencias de la alimentación

Sus antecedentes:

  • La calidad del vino es subjetiva y difícil de definir debido a las diversas perspectivas.
  • Existen métodos químicos y sensoriales tradicionales, pero pueden consumir mucho tiempo.
  • Los métodos de evaluación objetivos, rápidos y rentables son cada vez más demandados.

Objetivo del estudio:

  • Proporcionar una visión general de las definiciones y métodos de medición de la calidad del vino.
  • Explorar la aplicación de nuevas tecnologías espectroscópicas en el análisis del vino.
  • Destacar los avances en la espectroscopia de fluorescencia para la investigación de la uva y el vino.

Principales métodos:

  • Revisión de los métodos químicos y sensoriales para la evaluación de la calidad de la uva y del vino.
  • Exploración de las tecnologías espectroscópicas, en particular la espectroscopia de fluorescencia.
  • Integración de la quimiometría y el aprendizaje automático con datos espectroscópicos.

Principales resultados:

  • La espectroscopia de fluorescencia, junto con la quimiometría, ofrece ventajas para el análisis objetivo del vino.
  • Este enfoque permite aplicaciones en la detección fenólica, el control de madurez y la autenticación del vino.
  • Apoya la evaluación rápida y rentable de la calidad en la industria vitivinícola.

Conclusiones:

  • La espectroscopia de fluorescencia es una herramienta poderosa para el análisis de la uva y el vino.
  • Su integración con la quimiometría y el aprendizaje automático avanza en las prácticas vitivinícolas.
  • La evaluación objetiva de la calidad mediante estas nuevas técnicas es cada vez más factible.