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…

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Read More

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More

Drought responses of grapevine cultivars under different environments

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.

Read More