OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical tools using electromagnetic spectroscopy techniques (IR, fluorescence, Raman) 9 Use of Fourier Transform Infrared Spectroscopy (FTIR) to rapidly verify the botanical authenticity of gum arabic

Use of Fourier Transform Infrared Spectroscopy (FTIR) to rapidly verify the botanical authenticity of gum arabic

Abstract

Gum arabic is composed of a polysaccharide rich in galactose and arabinose along with a small protein fraction [1, 2], which gives its stabilizing power with respect to the coloring substances or tartaric precipitation of bottled wine. It is a gummy exudation from Acacia trees; the products used in enology have two possible botanical origins, i.e. Acacia seyal and Acacia senegal, with different chemical-physical features and consequently different technological effects on wines. The aim of this work is to evaluate the feasibility of discrimination of commercial gums Arabic between their two different sources, on the basis of the absorption of the Fourier Transform Infrared (FT-IR) spectra of their aqueous solutions, in order to propose an extremely rapid and cost-saving method for quality control laboratories.

Forty five samples of commercial gum Arabic were collected on the Italian market of enological products and their botanical origin (Acacia seyal, N=30; Acacia senegal, N=15) were established by applying the reference method recommended by the International Organisation of Vine and Wine [1], based on the total nitrogen content and the rotatory power. After a dilution to obtain 5 % of dry matter aqueous solutions, FT-IR spectra of samples were acquired in the 926–5011 cm-1 range with a resolution of 3.8 cm-1, and a statistical approach was applied on the FT-IR spectra to verify the ability to distinguish gums Arabic from the two botanical origins. Standard Discriminant Analysis correctly classified all the samples, providing an optimal distinction between the 2 botanical origins on root 1. The robustness of the model was verified using an external validation. For this aim the entire dataset was divided into a ‘training’ dataset, 80 % of samples for the 2 categories, and a ‘validation’ dataset, the remaining 20 %. The model was built using the training dataset and then the validation samples were classified on it and this process was repeated 3 times. In all cases, 100 % of correct classification was obtained.

references:

[1] OIV-OENO 27-2000, Gum Arabic, COEI-1-GOMARA: 2000.
[2] Lopez-Torrez, L.; Nigen, M.; Williams, P.; Doco, T.; Sanchez, C., Food Hydrocolloids, 2015, 51, 41-53.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Mario Malacarne, Laura Barp, Daniela Bertoldi, Tiziana Nardin, Roberto Larcher

Technology Transfer Center, Edmund Mach Foundation Via E.Mach, 1, San Michele all’Adige, Italy 

Contact the author

"> 

Keywords

gum arabic, FT-IR, botanical origin, authenticity 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Direct-injection HPLC for simultaneous determination of individual and total polyphenols in red wines: validation of the method

Polyphenols are very important compounds of red wines, serving as essential bioactive components and playing an important role in sensory properties. The determination of individual phenolic compounds in red wine is commonly performed by HPLC analysis, while the total polyphenols are quantified by spectrophotometric methods, usually by the method of absorbance at 280 nm (index of ribéreau-gayon) or the method of index of folin-ciocalteu. In this work, we pioneeringly proposed a new and fast method for simultaneous determination of individual and total polyphenols in red wines by direct-injection HPLC without sample preparation.

Read More

Understanding aroma loss during partial wine dealcoholization by vacuum distillation

Dealcoholization of wine has gained increasing attention as consumer preferences shift toward lower-alcohol or
alcohol-free beverages. This process meets key demands, including health-conscious lifestyles, regulatory
compliance, and the expanding non-alcoholic market [1-3].

Read More

High density balsamic vinegar: application of stable isotope ratio analysis to determine watering down.

Aceto balsamico di Modena IGP (ABM) is an Italian worldwide appreciated PGI (Protected Geographical Indication) vinegar,  obtained from cooked and/or concentrated grape must (at least 20% of the volume), with the addition of at least 10% of wine vinegar and a maximum 2% of caramel for color stability (EU Reg. 583/ 2009).

Read More

Understanding the impact of climate change on anthocyanin concentrations in Napa Valley Cabernet Sauvignon

Climate change is having a significant impact on the wine industry through more regular drought conditions, fires, and heat events, leading to crop loss. Furthermore, these events can reduce overall quality of the fruit, even when crop yields are not impacted. Anthocyanins are considered one of the most important classes of compounds for red wine production and are known to be sensitive to vine water status and heat events.

Read More

May lactic acid bacteria play an important role in sparkling wine elaboration?

The elaboration of sparkling wine is a demanding process requiring technical as well as scientific skills. Uncovering the role of the terroir to the final product quality is of great importance for the wine market. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown. The malolactic fermentation (MLF) is carried out by the lactic acid bacteria after the alcoholic fermentation in order to ensure the microbial stability during the second fermentation that takes place in the bottle or in tanks. Oenococcus oeni is the only selected species to drive MLF that has been commercialized for sparkling wine elaboration and it is naturally present on grapes, in the cellar and also in the final product. However, whether the bacterial strain contributes to the sensory characteristics of sparkling wine is still questioned.

Read More