Spectroscopic approaches for rapid beer and wine analysis

James Chapman, Sheeana Gangadoo, Vi Khanh Truong, Daniel Cozzolino

Research output: Contribution to journalReview articlepeer-review

13 Citations (Scopus)


Spectroscopy has become a method of choice by research and industry for the routine analysis of food. The inherent advantages of easy to use in routine analysis, the availability of a wide range of instrumentation and sampling handling options allowed for a quick uptake of these methods by several research groups and by the beer and wine industries worldwide. However, some issues related to the poor understanding of the technology, the high dependence on mathematics, are still some of the few issues that are facing the implementation of these techniques. This article highlights advantages and disadvantages on the use of spectroscopy methods (NIR, MIR, Raman and UV–vis) for the rapid analysis of beer and wine as well as presenting some novel and recent applications related with routine analysis of composition, authentication and traceability.

Original languageEnglish
Pages (from-to)67-73
Number of pages7
JournalCurrent Opinion in Food Science
Publication statusPublished - Aug 2019
Externally publishedYes


  • Spectroscopy
  • beer
  • wine
  • analysis
  • NIR
  • MIR
  • Raman
  • UV


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