terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Optimization of the acquisition of NIR spectrum in grape must and wine 

Optimization of the acquisition of NIR spectrum in grape must and wine 

Abstract

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

This work focuses on the evaluation of the optimal parameters and pathlengths for fast measurement of the UV/VIS/NIR/MIR spectra in grape must and wine. The study was carried out with three different type of samples: (i) red wine cv Mencía, (ii) white wine cv Albariño, and (iii) grape must cv Albariño. Absorbance spectra were collected in rectangular quartz cuvettes of different optical pathlengths (1, 2, 5, and 10 mm) where different bandwidth parameters were tested.

The results indicated that increasing the optical pathlengths of the cuvettes increases the absorption intensity up to a saturation level (absorbance >2.5 units) at long wavelengths using long pathlengths (5 and 10 mm). The interpretation of the spectra also improves with 1 and 2 mm pathlengths. The bandwidth parameters evaluated indicated that using higher values, the spectrum appeared more defined, and the range of analysis was increased, reaching the MIR part of the spectrum.  In conclusion, the best combination of pathlength and bandwidth for the measurement of grape must and wine in the UV/VIS/NIR/MIR range is 1 mm of pathlength cuvette with the bandwidth set at 40 nm.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Manzano JI.1, Cozzolino D.2, Vilanova M.1

1 Instituto de Ciencias de la Vid y el Vino-ICVV (CSIC, UR, GR) 26007 Logroño (España)
2 Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, (Australia)

Contact the author*

Keywords

NIR, wine, must, cuvette, bandwidth

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

Grapevine cane pruning extract enhances plant physiological capacities and decreases phenolic accumulation in canes and leaves 

Vine cane extracts are a valuable byproduct due to their rich content of polyphenols, vitamins, and other beneficial compounds, which can affect and benefit the vine and the grapes. This study aims to evaluate the response of grapevine plants to irrigation with water supplemented with a vine cane extract, both at physiology response and phenolic composition in different parts of the plant (root, trunk, shoot, leaf, and berry).
Cane extract was obtained by macerating crushed pruning residues with warm water (5:1) and pectolytic enzymes. Two-year-old potted plants were irrigated with water (Control) while others were irrigated with cane extracts, either at 1:4 (w/v, cane extract/water; T 1:4) or at 1:8 (w/v, cane extract/water; T 1:8).

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More