terclim by ICS banner
IVES 9 IVES Conference Series 9 FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

Abstract

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed. For this reason, an extended literature review took place identifying gaps for further research meeting the needs of the modern wine industry (Thanasi et al., 2022). The methodology that was followed was based on grouping the different studies according to the main sampling material used – 1) leaves, stems, and berries; 2) grape musts; 3) wines. For each sampling material the studies were categorized in terms of 1) main aim of the analysis; 2) type of sample; 3) sample preparation mode;4) wavenumber range (/cm); 5) spectral pre-treatment; 6) statistical method.

The most important findings were: 1) the different sample preparation modes can influence the spectra;

2) a limited number of samples (less than 100 in most cases) was used and the validation took place with cross-validation tests; 3) the developed models were not applied to different grapevine cultivars, har- vests, and types of wines; 4) many developed methods were focused on a specific oenological parameter or chemical compound or a specific stage of the winemaking process; 5) compounds with a concentration higher than 1 g/L are easier to be determined by FTIR; 6) the complexity of the wine matrix and the chemical similarity of the compounds under study makes the interpretation of the spectra very difficult due to several interferences.

1. Thanasi V., Catarino S., Ricardo-da-Silva J., 2022. Fourier-Transform Infrared Spectroscopy in monitoring the wine produc-tion. Ciência Téc. Vitiv., 37(1), 77-99. https://doi.org/10.1051/ctv/ctv2022370179

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Vasiliki Thanasi¹, Sofia Catarino1,2, Jorge Ricardo-da-Silva¹

1.LEAF – (Linking Landscape Environment Agriculture and Food ) Research Center, Instituto Superior de Agronomia, Univer-sidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
2.CeFEMA – (Centre of Physics and Engineering of Advanced Materials) Research Center, Instituto Superior Técnico, Univer-sidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal.

Contact the author*

Keywords

FTIR spectroscopy, wine, quality control, authenticity assessment

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More