In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the cl...
Red wine grapes require a constant follow-up through analytical chemistry to assure the greatest wine quality. Wet chemical procedures are time-consuming and produce residues that are hard to eliminate. NIR (near infrared radiation) spectroscopy has...
Nuclear magnetic resonance (NMR) spectroscopy is an innovative method for wine analysis. Every grapevine variety has a unique structural formula, which can be considered as the genetic fingerprint of the plant. This specificity appears in the composi...
This study investigates the colour and standard chemical composition of must and wines produced from the grapes from Vitis vinifera L., ‘Maraština’, harvested from 10 vineyards located in two different viticultural subregions of th...
Wine aroma is one of the most frequently used and explored quality indicators. Typically, its assessment involves estimating the volatile composition of wine or highly trained assessors conducting sensory analysis. However, current methodologies rely...
The illegal adulteration of sildenafil in herbal food supplements and alcoholic drinks immensely threatens human health due to its harmful side-effects. Therefore, it is important to accurately detect and identify the presence of sildenafil in alcoho...
The broad possibilities of electrochemical impedance spectroscopy for assessing the capacitance of interphase boundaries; the resistance and thickness of the foulant layer were shown by the example of AMX-Sb membrane contacted with red wine from one...
Grape quality and ripeness play a crucial role in producing exceptional wines with high-value characteristics, which requires an effective assessment of grape ripeness. The primary purpose of this research is to explore the possible application of vi...
Ochratoxin A (OTA) is one of the most toxic naturally encountered contaminants and is found in a variety of foods and beverages, including cereals and wine. Driven by the strict regulations regarding the maximum allowable OTA concentration in foodstu...
The present study was aimed at the identification, differentiation and characterization of red and white Cretan wines, which are described with Protected Geographical Indication (PGI), using ultraviolet–visible absorption spectroscopy. Specific...
With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry. In this study, a classification strategy based on three-dimens...
In this study, 1H-NMR spectroscopy coupled with chemometrics was applied to study the wine metabolome and to classify wines according to different grape varieties and different terroirs. By obtaining the metabolomic fingerprinting and profiling of th...
The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodol...
Pinking is the term used for describing the pink colouration that appears in white wines produced under reducing conditions when oxidised. The ability to predict the susceptibility of white wines for pinking is of utmost importance for wine producers...
The FTIR-ATR method coupled with the multivariate analysis of specific spectral areas of samples was developed to characterize two white grape varieties (Sauvignon Blanc and Hibernal) and two blue grape varieties (André and Cabernet Moravia) o...
The content of phenolic compounds determines the state of phenolic ripening of red grapes, which is a key criterion in setting the harvest date to produce quality red wines. Wine phenolics are also important quality components that contribute to the...
The present study aims to explore the possibility of applying machine learning (ML) algorithms for the development of reliable wine authentication instruments able to encompass the exhaustive performances offered by learning-based methods, and, at th...
With a view to maintaining the reputation of wine-producing regions among consumers, minimising economic losses caused by wine fraud, and achieving the purpose of data-driven terroir classification, the use of an absorbance–transmission and flu...
Oxidative stability plays an important role in determining the quality of oxidation-sensitive foods and beverages such as beer, wine, and edible oils. Oxidation occurs through radical chain reactions producing off-flavors and leading to deterioration...
Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barre...
Food adulteration is in the focus of research due to its negative effect on safety and nutritional value and because of the demand for the protection of brands and regional origins. Portugieser and Sauvignon Blanc wines were selected for experiments....
Ultraviolet-visible (UV-vis) spectroscopy has shown successful results in the last few years to characterize and classify wine vinegar according to its quality, particularly those with a protected designation of origin (PDO). Due to these promising r...
In the following study, total sugar concentrations before and during alcoholic fermentation, as well as ethanol concentrations and pH levels after fermentation, of red and white wine grapes were successfully predicted using Raman spectroscopy. Fluore...
Alcoholic fermentation is a key step in wine production. Indeed, a wide range of compounds, which strongly affect the sensory properties of wine, is produced during this process. While Saccharomyces cerevisiae yeast cultures are commonly employed in...
The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work...
The winemaking industry can benefit greatly by implementing digital technologies to avoid guesswork and the development of off-flavors and aromas in the final wines. This research presents results on the implementation of near-infrared spectroscopy (...
Food safety and quality awareness have reached significant relevance as consumers are more interested in authentic foods and drinks with specific organoleptic values. Among foodstuffs, grape products can be contaminated by Ochratoxin A (OTA), a mycot...
Due to its physical, chemical, and structural properties, oakwood is widely used in the production of barrels for wine ageing. When in contact with the wine, oak continuously releases aromatic compounds such as lignin, tannin, and cellulose to the li...
In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long...
The modern analytical technique of Fourier-transform mid-infrared spectroscopy (FT-MIR) has found its place in routine wine quality control. It allows rapid and nondestructive analysis, with easy sample preparation and without the need for chemical p...
Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling...
Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to...
Due to increased fraud rates through counterfeiting and adulteration of wines, it is important to develop novel non-invasive techniques to assess wine quality and provenance. Assessment of quality traits and provenance of wines is predominantly under...
Recently, 1H NMR (nuclear magnetic resonance) spectroscopy was presented as a viable option for the quality assurance of foods and beverages, such as wine products. Here, a complex chemometric analysis of red and white wine samples was carried out ba...
(1) Background: A preliminary investigation of Protected Designation of Origin (PDO) wines (red and rosé) produced from Negroamaro grapes—a native Salento (Apulia, Southern Italy) vine that is part of the Salice s.no PDO area—was p...
Brandy de Jerez is a grape-derived spirit produced in Southern Spain with specific characteristics that come from the casks where it is produced, which must have previously contained some type of Sherry wine for at least 12 months. These casks are kn...
Spectroscopy is a widely used technique that can contribute to food quality assessment in a simple and inexpensive way. Especially in grape production, the visible and near infrared (VNIR) and the short-wave infrared (SWIR) regions are of great inter...
Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactiv...
This study aims to investigate the near-infrared spectral properties of Rose Oxide (4-Methyl-2-(2-methyl-1-propenyl) tetrahydropyran) in wine, establish a quantitative detection, and build relationships between the chemical groups of Rose Oxide and n...
Real-time process metrics are standard for the majority of fermentation-based industries but have not been widely adopted by the wine industry. In this study, replicate fermentations were conducted with temperature as the main process parameter and a...
This study used Fourier transform-near-infrared (FT-NIR) spectroscopy equipped with the liquid probe in combination with an efficient wavelength selection method named searching combination moving window partial least squares (SCMWPLS) for the determ...
Currently, optical sensors based on molecularly imprinted polymers (MIPs) have been attracting significant interest. MIP sensing relies on the combination of the MIP’s selective capability, which is conveyed to the polymeric material by a templ...
The quality of wine largely depends on the quality of wine grapes, which is determined by their chemical composition. Therefore, measuring parameters related to grape ripeness, such as soluble solids content (SSC), is crucial for harvesting high-qual...
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 manu...
It is not uncommon for research and quality control samples, including carbonated beverage samples, to be refrigerated or frozen during peak periods of production and/or sampling, when analytical demand exceeds instrumental capacity. However, the ef...
Recent interest in the antioxidant capacity of foods and beverages is based on the established medical knowledge that antioxidants play an essential role in counteracting the damaging effects of free radicals, preventing human neurodegenerative disea...
Raman spectroscopy, being able to provide rich information about the chemical composition of the sample, is gaining an increasing interest in the applications of food. Raman spectroscopy was used to analyze a set of wine samples (red and white) sourc...
In the pursuit of enhancing the wine production process through the utilization of new technologies in viticulture, this study presents a novel approach for the rapid assessment of wine grape maturity levels using non-destructive, in situ infrared sp...
Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols’ regions of some fruit wines. The obtained results showed that FTIR...
The monitoring of grape maturity is essential for determining the ideal harvest time as well as for obtaining the expected characteristics of grape juice and, consequently, of wine. This study aimed to examine the impact of various laboratory-scale p...
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