Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine

Danial Cozzolino, Wieslawa Cynkar, N Shah, Paul Smith

    Research output: Contribution to journalArticle

    38 Citations (Scopus)

    Abstract

    A simple and fast method was developed for simultaneously determining ethanol, specific gravity (SG), volatile acidity (VA), glucose plus fructose (G. +. F), pH and titratable acidity (TA) in commercial Australian red and white wine samples using mid-infrared (MIR) spectroscopy and attenuated total reflectance (ATR). Wine samples (n = 130) were analysed using an MIR instrument equipped with a single bounce ATR cell. Results from this study demonstrated the capability of ATR-MIR coupled with partial least squares (PLS) regression to measure compositional parameters in wine. The standard errors of prediction (SEP) obtained were of 0.11 (%) for ethanol, 0.0007 for SG, 0.10 for pH, 0.53. g/L for TA, 1.35. g/L for G. +. F, and 0.12. g/L for VA. Both the sample preparation time of analysis and volume of sample required were considerably reduced compared to the transmission MIR measurements currently used by the wine industry.

    Original languageEnglish
    Pages (from-to)181-186
    Number of pages6
    JournalFood Research International
    Volume44
    Issue number1
    DOIs
    Publication statusPublished - 2011

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