Review of the Use of Near Infrared Spectroscopy to Determine Different Wine Parameters: Discrimination between Wines

Title:Review of the Use of Near Infrared Spectroscopy to Determine Different Wine Parameters: Discrimination between Wines

Volume: 8 Issue: 4

Author(s): T. Garde-Cerdan, C. Lorenzo, G. L. Alonso and M. R. Salinas

Affiliation:

Keywords: NIR spectroscopy, phenolic and volatile compounds, classical parameters, wine analysis and classification, barrel aged red wines, infrared spectroscopy, authenticate and analyze wines, American oak, fermentative volatile compounds, Tempranillo variety

Abstract: The aim of this work was to review the ability of NIR spectroscopy to determine different parameters in wines, especially volatile compounds in barrel aged red wines, which are the highest quality in the market. Moreover, in this work we reviewed studies on the use of near infrared spectroscopy to discriminate wines. In general, the results showed this spectroscopy technique can be used as a rapid tool to determine different parameters, such as volatile compounds, phenolic compounds, and classical parameters in wines. Furthermore, NIR spectroscopy can be utilized to classify different wines, quickly and cheaply, but it takes time for calibration and validation of the method. Therefore, this technique can be used to authenticate and analyze wines.

Cite this article as:

Garde-Cerdan T., Lorenzo C., L. Alonso G. and R. Salinas M., Review of the Use of Near Infrared Spectroscopy to Determine Different Wine Parameters: Discrimination between Wines, Current Bioactive Compounds 2012; 8 (4) . https://dx.doi.org/10.2174/1573407211208040005