Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification

Abstract

Wine aging in wooden barrels improves the final products' sensory profile and increases the price. Among the different types of woods, the International Enological Codex of the International Organisation of Vine and Wine (OIV) approves only the use of Oak and Chestnut, thus producing a need for fast and costeffective authentication methods. In this study Fourier Transform (FT)-mid-infrared (IR) spectroscopy combined with chemometrics was employed to analyze and discriminate wines aged in barrels made from different type of wood species and in stainless steel tanks, over a period of 12 months. The wines used were made from four indigenous Greek grape varieties, two white and two red. A complete differentiation of the samples was achieved according to grape variety, the container type and the aging time based on two spectral regions (from 1800 to 1500 cm À1 and from 1300 to 900 cm À1 ) of their FT-IR spectra.

Rapid Method for the Discrimination of Romanian Wines Based on Mid-Infrared Spectroscopy and Chemometrics

“…Based on the bands from 1600 cm -1 , the polyphenolic content was also evaluated [7]; -to develop a rapid and simple method for wine authenticity [8]; * email: carmen.topala@gmail.com; Tel. : 0745981621 -authentication with a feasibility study on variety, type of barrel wood and ageing time classification of wine [9];…”

Chemistry and Technology of Wine Aging with Oak Chips

“…Certainly, IR spectroscopy coupled with multivariate data analysis has been used for the determination of oak volatile compounds [101][102][103] and for classifying barrels [104]. Subsequently, in recent years, this method has been proposed for discriminating wines aged in different types of wood containers and for different time periods [96,105,106], taking advantage on PLS-based calibration between GC-MS and near infrared spectroscopy (NIR).…”

“…For instance, FT-IR and UV-visible (UV-Vis) spectroscopic techniques combined with multivariate analysis were used to obtain regression models to study the aging level of high-quality Sherry wines [106]. Moreover, [105] wines aged in barrels made from different wood species and in stainless steel tanks, were analyzed. A complete differentiation of the samples was achieved according to grape variety, the container type and the aging time based on two spectral regions of their FT-IR spectra.…”

Application of Visible to Near-Infrared Spectroscopy for Non-Destructive Assessment of Quality Parameters of Fruit

“…It is for this reason that the process used during wine ageing needs to be traceable for insurance of trustworthy trading standards. Basalekou et al [71] demonstrated the ability of Vis-NIRS to discriminate different wines based on variety, type of barrel and ageing time. Magdas et al [72] demonstrated rapid discrimination of wines based on variety, vintage and geographic origin.…”