Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition

Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatizat...

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Autores: Mir-Cerdà, Aina, Granell Geli, Biel, Izquierdo-Llopart, Anais, Sahuquillo Estrugo, Àngels, López Sánchez, José Fermín, Saurina, Javier, Sentellas, Sonia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/191926
Acceso en línea:https://hdl.handle.net/2445/191926
Access Level:acceso abierto
Palabra clave:Anàlisi del vi
Vi
Amines biogèniques
Analysis of wine
Wine
Biogenic amines
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spelling Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental compositionMir-Cerdà, AinaGranell Geli, BielIzquierdo-Llopart, AnaisSahuquillo Estrugo, ÀngelsLópez Sánchez, José FermínSaurina, JavierSentellas, SoniaAnàlisi del viViAmines biogèniquesAnalysis of wineWineBiogenic aminesSamples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.MDPI2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/191926Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/s22062132Sensors, 2022, vol. 22, num. 6, p. 1-13https://doi.org/10.3390/s22062132cc-by (c) Mir-Cerdà, Aina et al., 2022https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1919262026-05-27T06:46:51Z
dc.title.none.fl_str_mv Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
title Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
spellingShingle Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
Mir-Cerdà, Aina
Anàlisi del vi
Vi
Amines biogèniques
Analysis of wine
Wine
Biogenic amines
title_short Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
title_full Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
title_fullStr Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
title_full_unstemmed Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
title_sort Data fusion approaches for the characterization of musts and wines based on biogenic amine and elemental composition
dc.creator.none.fl_str_mv Mir-Cerdà, Aina
Granell Geli, Biel
Izquierdo-Llopart, Anais
Sahuquillo Estrugo, Àngels
López Sánchez, José Fermín
Saurina, Javier
Sentellas, Sonia
author Mir-Cerdà, Aina
author_facet Mir-Cerdà, Aina
Granell Geli, Biel
Izquierdo-Llopart, Anais
Sahuquillo Estrugo, Àngels
López Sánchez, José Fermín
Saurina, Javier
Sentellas, Sonia
author_role author
author2 Granell Geli, Biel
Izquierdo-Llopart, Anais
Sahuquillo Estrugo, Àngels
López Sánchez, José Fermín
Saurina, Javier
Sentellas, Sonia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Anàlisi del vi
Vi
Amines biogèniques
Analysis of wine
Wine
Biogenic amines
topic Anàlisi del vi
Vi
Amines biogèniques
Analysis of wine
Wine
Biogenic amines
description Samples from various winemaking stages of the production of sparkling wines using different grape varieties were characterized based on the profile of biogenic amines (BAs) and the elemental composition. Liquid chromatography with fluorescence detection (HPLC-FLD) combined with precolumn derivatization with dansyl chloride was used to quantify BAs, while inductively coupled plasma (ICP) techniques were applied to determine a wide range of elements. Musts, base wines, and sparkling wines were analyzed accordingly, and the resulting data were subjected to further chemometric studies to try to extract information on oenological practices, product quality, and varieties. Although good descriptive models were obtained when considering each type of data separately, the performance of data fusion approaches was assessed as well. In this regard, low-level and mid-level approaches were evaluated, and from the results, it was concluded that more comprehensive models can be obtained when joining data of different natures.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/191926
url https://hdl.handle.net/2445/191926
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/s22062132
Sensors, 2022, vol. 22, num. 6, p. 1-13
https://doi.org/10.3390/s22062132
dc.rights.none.fl_str_mv cc-by (c) Mir-Cerdà, Aina et al., 2022
https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Mir-Cerdà, Aina et al., 2022
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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