Rapid instrumental methods such as spectroscopy and electronic nose are used in the food and beverage industries to monitor and assess the composition and quality of products. Similar to other food industries, the wine industry has a clear need for simple, rapid and cost-effective techniques for objectively evaluating the quality of grapes, wine and spirits. An examination of the literature reveals that ultraviolet (UV), visible (VIS), near-infrared (NIR) and mid-infrared (MIR) spectroscopy are applied in many different steps during wine production. More recently electronic nose (EN) devices have been used to analyse wines to determine their geographical origin or to predict sensory characteristics. This chapter highlights the most recent applications of VIS, NIR, MIR spectroscopy and EN to analyse grape, must and wine samples.
|Title of host publication||Managing wine quality|
|Subtitle of host publication||Volume 1 : viticulture and wine quality|
|Editors||Andrew G. Reynolds|
|Place of Publication||Cambridge, UK|
|Publisher||Woodhead Publishing Limited|
|Number of pages||28|
|Publication status||Published - 27 Mar 2014|