| MILOVANOVIĆ, Miodrag, Jiří ŽERAVÍK, Michal OBOŘIL, Marta PELCOVÁ, Karel LACINA, Uros CAKAR, Aleksandar PETROVIC, Zdeněk GLATZ and Petr SKLÁDAL. A novel method for classification of wine based on organic acids. Food Chemistry. Elsevier Science, 2019, vol. 284, June, p. 296-302. ISSN 0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2019.01.113. |
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@article{1637437,
author = {Milovanović, Miodrag and Žeravík, Jiří and Obořil, Michal and Pelcová, Marta and Lacina, Karel and Cakar, Uros and Petrovic, Aleksandar and Glatz, Zdeněk and Skládal, Petr},
article_number = {June},
doi = {http://dx.doi.org/10.1016/j.foodchem.2019.01.113},
keywords = {Carboxylic acids; Capillary electrophoresis; Biosensor; Principal component analysis; Self-organizing map},
language = {eng},
issn = {0308-8146},
journal = {Food Chemistry},
title = {A novel method for classification of wine based on organic acids},
url = {https://www.sciencedirect.com/science/article/pii/S0308814619301815},
volume = {284},
year = {2019}
}
TY - JOUR
ID - 1637437
AU - Milovanović, Miodrag - Žeravík, Jiří - Obořil, Michal - Pelcová, Marta - Lacina, Karel - Cakar, Uros - Petrovic, Aleksandar - Glatz, Zdeněk - Skládal, Petr
PY - 2019
TI - A novel method for classification of wine based on organic acids
JF - Food Chemistry
VL - 284
IS - June
SP - 296-302
EP - 296-302
PB - Elsevier Science
SN - 03088146
KW - Carboxylic acids
KW - Capillary electrophoresis
KW - Biosensor
KW - Principal component analysis
KW - Self-organizing map
UR - https://www.sciencedirect.com/science/article/pii/S0308814619301815
L2 - https://www.sciencedirect.com/science/article/pii/S0308814619301815
N2 - Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods – principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.
ER -
MILOVANOVI$\backslash$'C, Miodrag, Jiří ŽERAVÍK, Michal OBOŘIL, Marta PELCOVÁ, Karel LACINA, Uros CAKAR, Aleksandar PETROVIC, Zdeněk GLATZ and Petr SKLÁDAL. A novel method for classification of wine based on organic acids. \textit{Food Chemistry}. Elsevier Science, 2019, vol.~284, June, p.~296-302. ISSN~0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2019.01.113.
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