TY - JOUR
T1 - Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
AU - Nogales-Bueno, Julio
AU - Baca-Bocanegra, Berta
AU - Rooney, Abigail
AU - Miguel Hernández-Hierro, José
AU - José Heredia, Francisco
AU - Byrne, Hugh J.
N1 - Publisher Copyright:
© 2017 Elsevier B.V.
PY - 2017/5/15
Y1 - 2017/5/15
N2 - The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to control the extractability of phenolic compounds from grape skins, which depends significantly on grape ripeness and hence, on cell wall degradation. In the present study, attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of grape skin have been recorded. Then, these spectral matrices have been studied and the main spectral features have been linked to extractabilities of phenolic compounds (anthocyanins, flavanols and total phenols). Moreover, spectral differences between external and internal grape skin surfaces also have been studied. It has been confirmed that the amount of polysaccharides and the degree of esterification of pectins have significant influence on the phenolic extractability levels of grape skin tissue.
AB - The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to control the extractability of phenolic compounds from grape skins, which depends significantly on grape ripeness and hence, on cell wall degradation. In the present study, attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of grape skin have been recorded. Then, these spectral matrices have been studied and the main spectral features have been linked to extractabilities of phenolic compounds (anthocyanins, flavanols and total phenols). Moreover, spectral differences between external and internal grape skin surfaces also have been studied. It has been confirmed that the amount of polysaccharides and the degree of esterification of pectins have significant influence on the phenolic extractability levels of grape skin tissue.
KW - ATR-FTIR spectroscopy
KW - Grape skins
KW - Hyperspectral imaging
KW - Phenolic extractability
KW - Raman spectroscopy
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=85012188103&partnerID=8YFLogxK
U2 - 10.1016/j.talanta.2017.02.008
DO - 10.1016/j.talanta.2017.02.008
M3 - Article
C2 - 28340743
AN - SCOPUS:85012188103
SN - 0039-9140
VL - 167
SP - 44
EP - 50
JO - Talanta
JF - Talanta
ER -