Principal Component Analysis of Wine Based on Three-dim Fluorescent Spectra Characteristic

DOI
  • Yin Di
    Tianjin University of Science and Technology Advanced Structural Integrity International Joint Research Centre, Tianjin University of Science and Technology
  • Dai Fengzhi
    Tianjin University of Science and Technology Tianjin Tianke Intelligent and Manufacture Technology CO., LTD. Advanced Structural Integrity International Joint Research Centre, Tianjin University of Science and Technology
  • Zhu Yuxuan
    Tianjin University of Science and Technology
  • Yuan Yasheng
    Tianjin University of Science and Technology

説明

The traditional sensory analysis method cannot discriminate different kinds of wine objectively and accurately. The three-dimensional fluorescence technology has the advantages of strong selectivity, high resolution and direct access to the fluorescence characteristics of the sample. In this paper, the 3D fluorescence spectroscopy five brands of red wine samples. The five characteristic parameters (the mean value, standard deviation, center of gravity coordinates, first order center moment and correlation coefficient) of the 3D fluorescence spectra of these five dry red wine samples are extracted respectively. The results showed that the three different dimensions of Cabernet Sauvignon the characteristic parameters of the fluorescence spectrum are similar, based on the analysis of five dry red wine samples by principal component analysis, it was found that even the same raw material brewing wine due to different origin of raw materials, soil environment, climate and environment will cause the composition of the wine content, which shows a large difference.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390283659853046400
  • DOI
    10.5954/icarob.2020.os9-18
  • ISSN
    21887829
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
  • 抄録ライセンスフラグ
    使用不可

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