IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Determination of Aroma Compounds in Grape Mash under Conditions of Tasting by On-line Near-Infrared Spectroscopy

Determination of Aroma Compounds in Grape Mash under Conditions of Tasting by On-line Near-Infrared Spectroscopy


The production of high-quality wines requires the use of high-quality grapes. Some compounds originating from grapes may negatively influence the odour and flavour of the resulting wine in their original form or as precursors for off-odours and –flavours. Therefore, a rapid evaluation of the grapes directly upon receival at the winery is advantageous. Up to now, grape aroma is mainly evaluated by tasting, however, this leads to subjective results. The use of near-infrared (NIR) spectroscopy allows a rapid, objective and destruction-free analysis without previous sample preparation. Moreover, the measurement can be integrated into an existing process without additional sampling.

The aroma compounds in grape mash samples were analysed by gas chromatography-mass spectrometry (GC-MS) under highly comparable conditions to those in the mouth (temperature, pH value, enzymes etc.). This way, only compounds were detected, which are released during tasting. Furthermore, the destruction of compounds and possible artefact formation should be avoided. The determined concentrations of the detected aroma compounds were related to the corresponding NIR spectra of the samples and calibration models were developed for determination by NIR spectroscopy.

Regarding the presence and the concentrations of the detected aroma compounds, differences occurred between samples with varying phytosanitary status of the grapes and for several grape varieties. The addition of artificial saliva solution before measurement did not significantly influence the concentrations of the aroma compounds. Global calibration models for the single aroma compounds showed varying results (0,365 ≤ R2 ≤ 0,976). Separate calibration models for cultivation region and/or grape colour improved the prediction accuracy.

For the majority of the detected aroma compounds at least a semi-quantitative determination by NIR spectroscopy is possible to evaluate the aroma quality of grapes. However, more samples need to be analysed to extend the models and to assure sufficient prediction accuracy.


Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster


Gehlken Jana1, Pour Nikfardjam Martin2 and Zörb Christian1

1University of Hohenheim, Institute of Crop Science, Dept. Quality of Plant Products and Viticulture (340e)
2State Research Institute for Viticulture and Pomiculture, Traubenplatz 5, 74189 Weinsberg/Germany

Contact the author


Near-infrared spectroscopy, grape tasting, grape mash, aroma compounds, calibration


IVAS 2022 | IVES Conference Series


Related articles…

Revealing the origins of old bordeaux wines using terpene quantification

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours

Phenolic extraction and mechanical properties of skins and seeds during maceration of four main italian red wine grape varieties

AIM: Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds.


Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Consumo hídrico de la vid, c.v. Listán negro, en la comarca de Tacoronte-Acentejo. Tenerife

Durante el bienio 1998-1999 se estudió el uso consuntivo de cultivos de viña var. Listán negro, en cuatro fincas situadas en la Comarca de Tacoronte-Acentejo, en la isla de Tenerife.

Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task. The wood has a porous structure that facilitates the penetration not only of the wine, but of the microorganisms it contains, such as the alterative yeast Brettanomyces bruxellensis.