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…

Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

L’essor des produits “No-Low” : nouveaux défis pour l’étiquetage et la réglementation

In recent years, “no-low” products seem to become a new worldwide trend. It appears to be a possible answer to the well-known context of climate change, the decline in wine consumption, and the wellness/health trend (“free from” claims, vegan, and so on…) That consumers are looking for. The aim of this study is to provide an overview of the “no-low” products sold in the french market (but not only french products), focusing on the labelling, packaging, and sales presentation of these products.

Water and physiological response to early leaf removal of cv. Verdejo in rainfed conditions, at different times of the day, in the D.O. Rueda (Spain)

Aim: Early leaf removal, generally applied before flowering, is mostly conceived as a technique to control grape yield and improve the health of grapes and focused on the final objective of increasing wine quality.

Terroirs de Balagne: focus sur le Vermentinu

Depuis 2002, le CIVAM de la région Corse, a entrepris une étude des terroirs viticoles de l’appellation AOC Corse-Calvi (Balagne), comprenant la cartographie des terroirs à potentialité viticole