This paper presents the application of the main spectroscopic techniques, including near infrared (NIR), mid-infrared (MIR) and traditional ultraviolet (UV) and visible (Vis) wavelengths, coupled with chemometric methods, to analyze grape and wine composition. In particular, IR spectroscopic techniques have the potential to shorten the analytical procedure for the simultaneous measurement of selected grape and wine components with minimal sample preparation and reagent consumption. IR spectra show specific fingerprint-like patterns that are useful for quantification (and discrimination) purposes, including both primary and secondary grape and wine metabolites, mostly suited for process monitoring, quality control, and authenticity assessment. The current state of development related to grape and wine chemistry, sensory analysis and emerging applications are discussed herein with emphasis on quantification tasks.
Lingua originaleEnglish
Titolo della pubblicazione ospiteInfrared Spectroscopy: Theory, Developments and Applications
Numero di pagine25
Stato di pubblicazionePubblicato - 2014


  • Grape
  • Infrared Spectroscopy
  • Wine


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