Excitation-emission fluorescence as a tool to assess the presence of grape-must Caramel (cas 1343-75-5) in PDO wine vinegars

Add time:08/30/2019    Source:sciencedirect.com

A practice in wine vinegar production is the addition of grape-must Caramel (cas 1343-75-5) to correct and unify the final colour of different batches. Although current legislation allows it, the effect in vinegars’ quality has not been studied yet and it can become a fraud when it is used to simulate the effect of a longer ageing. Therefore, the aim of this work was to assess multidimensional fluorescence as a cost-effective and fast technique for detecting and quantifying grape-must caramel in vinegars. Different amounts of grape-must caramel and multivariate data analysis, as Parallel Factor Analysis (PARAFAC), N-way partial least squares and partial least squares discrimination and regression (NPLS-DA, PLS-DA and NPLS) were studied. Triangle sensory test was also performed. Results demonstrated the ability of this methodology in the detection and quantification of grape-must caramel (low prediction errors, RMSEP ≈ 0.24) and the effects that grape-must caramel has upon a PDO vinegar’s final quality.

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