Technical solutions for analysis of grape juice, must, and wine: the role of infrared
spectroscopy and chemometrics

Danial Cozzolino; Wieslawa Cynkar; N Shah; Paul Smith

doi:10.1007/s00216-011-4946-y

Technical solutions for analysis of grape juice, must, and wine: the role of infrared spectroscopy and chemometrics

Danial Cozzolino, Wieslawa Cynkar, N Shah, Paul Smith

Research output: Contribution to journal › Review article › peer-review

68 Citations (Scopus)

Abstract

Information about constituents of grape juice, must, and wine can be used for management and decision support systems in order to improve, monitor, and adapt grape and wine production to new challenges. Numerous sensors that gather this information are either currently available or in development. Nevertheless there is still a need to adapt these sensors to special requirements, for example robustness, calibration and maintenance, operating costs, duration, sensitivity, and specificity to a particular application. The sensors commonly used by the wine industry are those that are based on mid-infrared (MIR), near-infrared (NIR), visible (VIS) and ultraviolet (UV) spectroscopy. This article reviews some recent technical solutions for analysis of juice, must and wine based on the combination of infrared spectroscopy and chemometrics.

Original language	English
Pages (from-to)	1475-1484
Number of pages	10
Journal	Analytical and Bioanalytical Chemistry
Volume	401
Issue number	5
DOIs	https://doi.org/10.1007/s00216-011-4946-y
Publication status	Published - Sept 2011

Keywords

Authentication
Composition
Mid-infrared
Must
Near-infrared
Vibrational spectroscopy
Wine

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10.1007/s00216-011-4946-y

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abstract = "Information about constituents of grape juice, must, and wine can be used for management and decision support systems in order to improve, monitor, and adapt grape and wine production to new challenges. Numerous sensors that gather this information are either currently available or in development. Nevertheless there is still a need to adapt these sensors to special requirements, for example robustness, calibration and maintenance, operating costs, duration, sensitivity, and specificity to a particular application. The sensors commonly used by the wine industry are those that are based on mid-infrared (MIR), near-infrared (NIR), visible (VIS) and ultraviolet (UV) spectroscopy. This article reviews some recent technical solutions for analysis of juice, must and wine based on the combination of infrared spectroscopy and chemometrics.",

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KW - Composition

KW - Mid-infrared

KW - Must

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Technical solutions for analysis of grape juice, must, and wine: the role of infrared spectroscopy and chemometrics

Abstract

Keywords

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