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 journalArticle

    50 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 languageEnglish
    Pages (from-to)1475-1484
    Number of pages10
    JournalAnalytical and Bioanalytical Chemistry
    Volume401
    Issue number5
    DOIs
    Publication statusPublished - 2011

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