Classification of wines from five Spanish origin denominations by aromatic compound analysis.

Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeñas, La Mancha, and Cariñena. The samples were analyzed by GC using headspace solid-phase microextraction.

Bioaerosols chemometric characterization by laser-induced fluorescence: air sample analysis.

A laser-induced fluorescence (LIF) system was optimized using a solution of Micrococcus luteus in ethanol/water 50% (v/v) to obtain spectra in the gas phase of 46 bioaerosols. Experimental designs such as Plackett-Burman and factorial design were applied. The fluorescence spectra were treated chemometrically by principal component analysis, linear discriminant analysis and hierarchical cluster analysis to classify the microorganisms according to family, morphology and gram.

Fluorescent sensing layer for the determination of L-malic acid in wine.

An enzymatic method for determining L-malic acid in wine based on an L-malate sensing layer with nicotinamide adenine dinucleotide (NAD+), L-malate dehydrogenase (L-MDH) and diaphorase (DI), immobilized by sol-gel technology, was constructed and evaluated. The sol-gel glass was prepared with tetramethoxysilane (TMOS), water and HCl. L-MDH catalyzes the reaction between L-malate and NAD+, producing NADH, whose fluorescence (lambdaexc=340 nm, lambdaem=430 nm) could be directly related to the amount of L-malate.