Pattern Recognition of GC‑FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints
Metadatos
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Springer
Materia
Distillation GC-FID Sulfur dioxide Volatile compounds Authentication Wine spirits
Fecha
2023-03-02Referencia bibliográfica
Guerrero-Chanivet, M... [et al.]. Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints. Food Bioprocess Technol (2023). [https://doi.org/10.1007/s11947-023-03039-8]
Patrocinador
Universidad de Cádiz/ CBUA; University of Cadiz and Bodegas Fundador, S.L.U. (ref.: OT2019/108, OT2020/128 and OT2021/076)Resumen
Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez”
(PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process. They are
significantly conditioned by specific variables related to the base wine and the distillation method employed to produce the
wine spirit used to obtain a finally aged brandy. This final beverage is therefore strongly influenced by its production process.
The chromatographic instrumental fingerprints (obtained by GC FID) of the major volatile fraction of a series of brandies
have been examined by applying a chemometric approach based on unsupervised (hierarchical cluster analysis and principal
component analysis) and supervised pattern recognition tools (partial least squares–discriminant analysis and support vector
machine). This approach was able to identify the fermentation conditions of the original wine, the distillation method used
to produce the wine spirit, and the aging process as the most influential factors on the volatile profile.