| Classification of Wines Based on Combination of ^1H NMR Spectroscopy and Principal Component Analysis |
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| 作者姓名： | 杜媛媛 白国允 张许 刘买利 |
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| 作者单位： | Wuhan Center for Magnetic Resonance, State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, Hubei 430071, China |
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| 基金项目： | Project supported by the National Natural Science Foundation of China （Nos. 20475061,20610104, 20635040）. |
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| 摘 要： | A combination of ^1H nuclear magnetic resonance （NMR） spectroscopy and principal component analysis （PCA） has shown the potential for being a useful method for classification of type, production origin or geographic origin of wines. In this preliminary study, twenty-one bottled wines were classified/separated for their location of production in Shacheng, Changli and Yantai, and the types of the blended, medium dry, dry white and dry red wines, using the NMR-PCA method. The wines were produced by three subsidiary companies of an enterprise according to the same national standard. The separation was believed to be mainly due to the fermentation process for different wines and environmental variations, such as local climate, soil, underground water, sunlight and rainfall. The major chemicals associated with the separation were identified.
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| 关 键 词： | 酒 类别 核磁共振 地理起源 主要成分分析 光谱学 |
| 修稿时间： | 2006-12-112007-03-15 |
Classification of Wines Based on Combination of ^1H NMR Spectroscopy and Principal Component Analysis |
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| DU Yuan-Yuan, BAI Guo-Yun, ZHANG Xu, LIU Mai-Li.Classification of Wines Based on Combination of ^1H NMR Spectroscopy and Principal Component Analysis[J].Chinese Journal of Chemistry,2007,25(7):930-936. |
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| Authors: | DU Yuan-Yuan BAI Guo-Yun ZHANG Xu LIU Mai-Li |
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| Affiliation: | Wuhan Center for Magnetic Resonance, State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, Hubei 430071, China |
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| Abstract: | A combination of 1H nuclear magnetic resonance (NMR) spectroscopy and principal component analysis (PCA) has shown the potential for being a useful method for classification of type, production origin or geographic origin of wines. In this preliminary study, twenty‐one bottled wines were classified/separated for their location of production in Shacheng, Changli and Yantai, and the types of the blended, medium dry, dry white and dry red wines, using the NMR‐PCA method. The wines were produced by three subsidiary companies of an enterprise according to the same national standard. The separation was believed to be mainly due to the fermentation process for different wines and environmental variations, such as local climate, soil, underground water, sunlight and rainfall. The major chemicals associated with the separation were identified. |
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| Keywords: | wine classification geographic origin NMR principal component analysis |
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