A Rapid and Nondestructive Analysis of Red Wines of Different Manufacturers
XIAO Pu1, SUN Su-qin1*, ZHOU Qun1, WANG Jing2,WU Fang-di2
1. Department of Chemistry, Tsinghua University, Beijing 100084, China 2. National Research Center for Certified Reference Materials, Beijing 100013, China
Abstract:Alcohol and sugar are two main components in wine. We applied ATR Fourier Transform Infrared(FTIR) spectra and second derivative spectra to analyze the alcoholicity and content of sugar of red wines produced by different manufacturers for the first time. For wines with less sugar, the intensity of absorption peaks assigned to C—O bond at 1 120-1 000 cm-1 becomes stronger when the alcoholicity is higher. For wines with more sugar, we can confirm the content of sugar by the intensity of absorption peaks and the number of peaks during the range from 1 200 to 830 cm-1, which includes many the characteristic absorptions of sugar. FTIR spectra not only can show clearly the relationship between the intensity of peaks and content of alcohol and sugar, but also are so rapid and convenient that it can be used to analyse samples directly.
Key words:FTIR;Second derivative spectra;Red wine;Alcoholicity;Content of sugar
肖 璞1,孙素琴1*,周 群1,王 晶2,吴方迪2 . 不同厂家葡萄酒的红外光谱无损快速分析[J]. 光谱学与光谱分析, 2004, 24(11): 1352-1354.
XIAO Pu1, SUN Su-qin1*, ZHOU Qun1, WANG Jing2,WU Fang-di2 . A Rapid and Nondestructive Analysis of Red Wines of Different Manufacturers. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2004, 24(11): 1352-1354.
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