Macrowine 2021
IVES 9 IVES Conference Series 9 Estimation of chemical age of red wines with the use of Fourier transform infrared spectroscopy (FT-IR) and chemometrics

Estimation of chemical age of red wines with the use of Fourier transform infrared spectroscopy (FT-IR) and chemometrics

Abstract

The color of a red wine is one of the most important parameters of its quality, giving much information on its status, such as the grape variety used or the winemaking style. As the result of a complex equilibrium between different forms of anthocyanins and polymerization reactions which occur over the course of time, color can also serve as an indication of a wines’ age. For this purpose the “chemical age” i and ii indexes have been introduced by Somers in 1977. The chemical age index i measures the color absorbance after the addition of acetaldehyde while chemical index ii provides an indication of how much of the total red pigments are resistant to SO2 bleaching. In this study, we measured the chemical age (i and ii) of wines made of two different native Cretan varieties over a two year period during which they matured in different types of barrels. The grape varieties used, Kotsifali and Mandilari, differ greatly on their anthocyanin profiles. All wines’ mid-IR spectra were also collected with the use of a Fourier Transform Infrared Spectrophotometer in ZnSe disk mode. The determination models were developed for the chemical age indexes using Partial Least Squares (TQ Analyst software) considering the spectral region 1830-1500 cm-1. The correlation coefficients (R2) for chemical age (i) were found 0.93 for Mandilari (root-mean-square error of calibration RMSEC=0.039) and 0.91 for Kotsifali (RMSEC=0.054) respectively. For chemical age (ii) the correlation coefficients (R2) were 0.95 and 0.87 for Mandilari (RMSEC 0.022) and Kotsifali (RMSEC=0.042) respectively. The results indicate there is good potential of using FT-IR for a quick, non destructive, economical and time efficient measurement of a wine’s chemical age.

This study was funded by the program Thalis, “Εvaluation and optimization of the quality factors during maturation of wines produced from Cretan red and white grape varieties. Production of high quality wines”.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Marianthi Basalekou*, Christos Pappas, Dimitris Lydakis, Petros Tarantilis, Stamatina Kallithraka, Yorgos Kotseridis

*Agricultural University of Athen

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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