The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy

Gishen, Mark; Cozzolino, Daniel; Dambergs, Robert G.

doi:10.1002/0470027320.s8960

Cited by 7 publications

(45 citation statements)

References 85 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Knowledge of the chemical composition of wine at every stage of production enables a better control of the production process (Gishen et al 2010). Such monitoring can be efficiently used as a source of data for a further tuning of the production process potentially leading to the increase of the product quality.…”

Section: Introductionmentioning

confidence: 99%

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

et al. 2015

View full text Add to dashboard Cite

Wine belongs to a family of products where the quality matters. Its quality can be in principle verified using diverse physicochemical approaches, including the determination of various chemical compounds generally accepted as chemical markers of product quality. Example of such applicable compounds is a family derived from phenols. Next to a more classical approach, infrared spectroscopy can play an important role in this game. Here we sought to develop an easy to use, ultra-fast and robust method based on FT-IR with some important advantages including lower sample and solvent consumptions. The tested and evaluated method was consequently applied in a monitoring of changes in a content of total phenolic compounds (TPC) and total antioxidant activity (TAA) during a process of wine-making. It was found out that total amount of phenolic compounds differs both for individual kind of wines, namely red, white and rose, at each processing stage of the production. The content of phenolic compounds of red and white wine increased while an opposite trend was observed in rose wine. TAA values of analysed wines showed difference between individual kind of wine and indicate the same trend like phenolic profile. Antioxidant activity values relate to changes of phenolic content during production process.

show abstract

Section: Introductionmentioning

confidence: 99%

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Visual inspection and tasting are subjective, thus being insufficient for grape quality assessment (Gishen et al 2010). For example, assessment of total soluble solids (TSS) and titratable acidity (TA), as well as visual examination and taste, are common practices.…”

Section: Introductionmentioning

confidence: 99%

“…Total soluble solids and TA, however, are unsatisfactory indicators of grape quality. Visual inspection and tasting are subjective, thus being insufficient for grape quality assessment (Gishen et al 2010). In Germany, the density of the grape juice (°Oechsle) represents the major and often sole parameter for grape quality assessment (Fischer andBerger 2006, Hanf andSchweickert 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Near infrared spectroscopy is well established in the agricultural and food sector (McClure 2003, Cen and He 2007, Woodcock et al 2008. Nicolaï et al (2007) comprehensively reviewed applications to fruit and vegetable quality assessment, and Gishen et al (2010) focused on grapes and grape-derived products. Quantitative determination of the composition of fruits is a common application (Mahayothee et al 2004, Flores et al 2009, González-Caballero et al 2010, Porep et al 2014b.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Implementation of an on-line near infrared/visible (NIR/VIS) spectrometer for rapid quality assessment of grapes upon receival at wineries

Porep

Mattes

Nikfardjam

et al. 2015

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims The parameters commonly examined upon receival of grapes at wineries are insufficient for comprehensive quality assessment. Grape quality is mainly determined by the ripeness and phytosanitary status of the grapes and is indicated by changes in chemical composition. Thus, we have evaluated the feasibility of an on‐line assessment for real‐time analysis of crushed grapes by near infrared/visible (NIR/VIS) spectroscopy at production scale upon their receival. Methods and Results Spectrometers were successfully integrated into the receival lines of two wineries during three vintages. The spectra of 1160 samples were collected. Calibration models were established for the spectral ranges of 450–850 nm (VIS) and 1050–1650 nm (NIR) by partial least squares regressions for ten relevant parameters. A global calibration model and more specific models relying on grape colour, vintage, winery and grape cultivar were established. The best performing models specific to individual cultivars resulted in a coefficient of determination of the validation (R2val) of 0.767, 0.732 and 0.747 for relative density, fructose and glucose concentration; 0.787, 0.540, 0.877 and 0.862 for pH value, tartaric acid and malic acid concentration and titratable acidity; and 0.698, 0.777 and 0.574 for the grape rot indicators glycerol, gluconic acid and acetic acid, respectively. Conclusions Models suitable for semi‐quantitative prediction of parameters related to composition were established as being valuable for multifactorial, holistic assessment of the composition of grape deliveries. Specialisation of the calibration models bears the potential for further improvement, thus allowing comprehensive assessment of grape composition by NIR/VIS spectroscopy. Significance of the Study On‐line implementation of NIR/VIS spectroscopy was shown to be a promising tool for rapid and objective assessment of the composition of grapes upon receival at wineries, which may enable improved systems for payment and quality management. Further acceptance criteria may be developed and food safety may be improved by detecting and rejecting spoiled grapes potentially containing mycotoxins.

show abstract

“…Official wine analyses -when needed -often follow the methods published by bodies, such as the Organisation Internationale de la Vigne et du Vin and European Union (EU). These analyses are typically time consuming, and therefore simpler non-specific methods, such as Fourier transform infrared spectroscopy (FTIR) or near infrared spectroscopy (NIR), are often used in practice (Gishen et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Novel non‐specific liquid fingerprint technology for wine analysis: a feasibility study

Siivonen¹,

Väisänen²,

Tiittanen³

et al. 2014

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims: A novel, rapid and simple liquid fingerprinting technology is described and demonstrated for wine identification and for quality control. Method and Results:The wine sample, selected chemical modulators on the surfaces of an array, and a long lifetime luminescent europium label interact non-specifically providing a unique luminescence fingerprint that is highly wine specific. The technique was applied to 15 red wines of different vintages from four European vineyards. The fingerprint data, in addition to identification and after data processing, show a significant correlation with the results from existing Fourier transform infrared spectroscopic and spectrophotometric methods of wine analysis. Conclusions: Identification of individual wines through specific luminescent fingerprints provides a simple and efficient tool to combat wine adulteration and fraud. The same principles combined with proper data processing can enable the monitoring of other parameters such as wine aging. Significance of the Study: This study demonstrates a fast, affordable and rapid test platform for red wine analysis.

show abstract

The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy

Cited by 7 publications

References 85 publications

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

Implementation of an on-line near infrared/visible (NIR/VIS) spectrometer for rapid quality assessment of grapes upon receival at wineries

Novel non‐specific liquid fingerprint technology for wine analysis: a feasibility study

Contact Info

Product

Resources

About