食品科学2024，Vol.45Issue(19)：353-363,11.DOI:10.7506/spkx1002-6630-20240220-099
光谱技术在葡萄酒质量评价与质量控制中的研究进展
Research Progress on Spectroscopic Techniques in Wine Quality Evaluation and Control
摘要
Abstract
Wine is a complex solution system generated by physical,chemical and biological transformation of grape berries.Traditional methods for wine authenticity identification and quality control are cumbersome and time-consuming,and therefore cannot meet the needs of mass production.Spectroscopic techniques can simplify the procedure of wine analysis,shorten the analysis time,and enable simultaneous analysis of multiple components.Therefore,spectroscopic techniques have been widely used to assess wine quality and identify the geographical origin,variety,age and authenticity of wine.Furthermore,the combination of spectroscopic techniques and chemometrics allows the identification or modeling of key chemical markers,providing rapid,accurate,non-destructive and real-time detection for wine analysis and quality control.In this article,we summarize the theoretical basis for the application of ultraviolet-visible(UV-Vis),infrared,fluorescence and Raman spectroscopy for wine analysis.Furthermore,we review the current status of the application of spectroscopic techniques in conjunction with chemometrics for wine traceability,quality control and authenticity identification.Finally,we discuss the challenges that spectroscopic techniques face when applied in practice and propose possible solutions to these challenges.关键词
光谱技术/化学计量学/葡萄酒溯源/质量控制/掺假判别Key words
spectroscopic techniques/chemometrics/wine traceability/quality control/authenticity分类
轻工纺织引用本文复制引用
刘彩云,李子英,范国元,李运奎..光谱技术在葡萄酒质量评价与质量控制中的研究进展[J].食品科学,2024,45(19):353-363,11.基金项目
新疆自治区区域协同创新专项(2022E02011) （2022E02011）
"十三五"国家重点研发计划重点专项(2019YFD1002500) （2019YFD1002500）
