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Sensors 2014, 14(2), 3528-3542;

Characterizing and Authenticating Montilla-Moriles PDO Vinegars Using Near Infrared Reflectance Spectroscopy (NIRS) Technology

Department of Bromatology and Food Technology, University of Cordoba, Campus Rabanales, Cordoba 14071, Spain
Agricultural Research and Training Centre "Cabra-Priego", Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Consejería de Agricultura, Pesca y Desarrollo Rural, Junta de Andalucía, Cordoba 14071, Spain
Author to whom correspondence should be addressed.
Received: 23 January 2014 / Revised: 7 February 2014 / Accepted: 11 February 2014 / Published: 20 February 2014
(This article belongs to the Section Physical Sensors)
Full-Text   |   PDF [207 KB, uploaded 21 June 2014]


This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected Designation of Origin (PDO) “Vinagres de Montilla-Moriles” wine vinegars and for classifying them as a function of the manufacturing process used. Three spectrophotometers were evaluated for this purpose: two monochromator instruments (Foss NIRSystems 6500 SY-I and Foss NIRSystems 6500 SY-II; spectral range 400–2,500 nm in both cases) and a diode-array instrument (Corona 45 VIS/NIR; spectral range 380–1,700 nm). A total of 70 samples were used to predict major chemical quality parameters (total acidity, fixed acidity, volatile acidity, pH, dry extract, ash, acetoin, methanol, total polyphenols, color (tonality and intensity), and alcohol content), and to construct models for the classification of vinegars as a function of the manufacturing method used. The results obtained indicate that this non-invasive technology can be used successfully by the vinegar industry and by PDO regulators for the routine analysis of vinegars in order to authenticate them and to detect potential fraud. Slightly better results were achieved with the two monochromator instruments. The findings also highlight the potential of these NIR instruments for predicting the manufacturing process used, this being of particular value for the industrial authentication of traditional wine vinegars. View Full-Text
Keywords: NIR spectroscopy; wine vinegar; quality parameters; authentication NIR spectroscopy; wine vinegar; quality parameters; authentication
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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De la Haba, M.-J.; Arias, M.; Ramírez, P.; López, M.-I.; Sánchez, M.-T. Characterizing and Authenticating Montilla-Moriles PDO Vinegars Using Near Infrared Reflectance Spectroscopy (NIRS) Technology. Sensors 2014, 14, 3528-3542.

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