Optimisation of the quantification of total soluble solids, ph and titratable acidity in South African grape must using Fourier transform mid-infrared spectroscopy

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dc.contributor.authorSwanepoel, M.en_ZA
dc.contributor.authorDu Toit, M.en_ZA
dc.contributor.authorNieuwoudt, Heleneen_ZA
dc.date.accessioned2017-05-22T07:17:23Z
dc.date.available2017-05-22T07:17:23Z
dc.date.issued2007
dc.descriptionCITATION: Swanepoel, M., Du Toit, M. & Nieuwoudt, H. H. 2007. Optimisation of the quantification of total soluble solids, ph and titratable acidity in South African grape must using Fourier transform mid-infrared spectroscopy. South African Journal of Enology & Viticulture, 28(2):140-149, doi:10.21548/28-2-1467.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractCalibration models for Fourier transform mid-infrared (FT-MIR) spectroscopy were developed for the simultaneous quantification of total soluble solids (TSS, measured as °Brix), pH and titratable acidity (TA, expressed as g/L tartaric acid) in South African (SA) grape must. An exploratory data analysis of the FT-MIR spectra of 1170 grape must samples (647 for °Brix, 252 for pH and 271 for TA) was done by principal component analysis, and partial least squares regression was used for the computation of the regression models. The prediction errors for TSS (0.34°Brix), pH (0.04 units) and TA (0.51 g/L) provided analytical data of satisfactory accuracy. The evaluation of readyto-use global calibrations to quantify these three parameters in SA samples presented standard error of prediction (SEP) values of 0.46°Brix, 0.10 pH units and 3.13 g/L for TA. After slope and intercept adjustments of the original global calibration algorithms, the SEP values were reduced to 0.38 °Brix, 0.05 pH units and 0.49 g/L for TA. These results show the necessity for optimisation of the global FT-MIR WineScan calibrations to provide a better fit to samples of South African origin. The results demonstrate that FT-MIR spectroscopy is a useful technique for the rapid quantification of major grape must parameters and for quality control purposes in an industrial cellar.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1467
dc.description.versionPublisher's versionen_ZA
dc.format.extent10 pagesen_ZA
dc.identifier.citationSwanepoel, M., Du Toit, M. & Nieuwoudt, H. H. 2007. Optimisation of the quantification of total soluble solids, ph and titratable acidity in South African grape must using Fourier transform mid-infrared spectroscopy. South African Journal of Enology & Viticulture, 28(2):140-149, doi:10.21548/28-2-1467en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/28-2-1467
dc.identifier.urihttp://hdl.handle.net/10019.1/101543
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine grapes chemical analysis -- South Africaen_ZA
dc.subjectFourier transform infrared spectroscopyen_ZA
dc.subjectChemometricsen_ZA
dc.titleOptimisation of the quantification of total soluble solids, ph and titratable acidity in South African grape must using Fourier transform mid-infrared spectroscopyen_ZA
dc.typeArticleen_ZA
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