terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Chemistry, functionality and analysis of grape and wine macromolecules and secondary metabolites 9 Preliminary studies on polyphenol assessment by Fourier transform-near infrared spectroscopy (FT-NIR) in grape berries

Preliminary studies on polyphenol assessment by Fourier transform-near infrared spectroscopy (FT-NIR) in grape berries


NIR spectroscopy has widely been tested in viticulture as powerful alternative to traditional analytical methods in the field of quality evaluation. NIR instruments have been used for assessing must and wine quality features in several works, but little information regarding their application on whole berries for polyphenol determination is available. In this study, we applied NIR technique to assess anthocyanin content in Vitis vinifera L. cv ‘Barbera’ intact berries, by collecting samples from different vineyards of Southern Piedmont (Italy). NIR analyses were performed using a FT-NIR spectrometer, whereas anthocyanins were detected according to a previously published method. Calibrations, elaborated to test NIR predictive capacity against HPLC measurements, showed a good correlation for the parameter total anthocyanins mg kg-1 (R2 = 0.93; SEP = ± 94 mg kg-1).

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article



University of Torino, Dipartimento di Colture Arboree, via Leonardo da Vinci 44, 10095, Grugliasco, TO, I.

Contact the author*


Vitis vinifera cv ‘Barbera’, berries, anthocyanins


IVES Conference Series | Macrowine | Macrowine 2010


Related articles…

Recent observations in wine oxidation

The chemistry of wine oxidation is captured in the reactions between the oxidation products, mostly reactive electrophiles, with other wine constituents. An understanding of both components and their reactions can lead to ideas and techniques to control and mitigate or enhance these reactions to allow for the desired development of the wine. Current investigations are yielding much useful information about oxidation reactions in wine.

Identification and formation kinetic study of phenolic compounds-volatile thiols adducts by enzymatic oxidation

By using HPLC-ESI-MS, 1H, 13C and 2D NMR, new addition products between catechin, epicatechin, caftaric acid and 3SH were characterized. Caftaric acid formed more rapidly adducts with 3SH than catechin and epicatechin in the absence of other nucleophiles.

Immunotestπ: a new test for the determination of proteic stability in white and rosé wines

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.

Evaluation of methods used for the isolation and characterization of grape skin and seed, and wine tannins

Validation of the phloroglucinolysis and RP-HPLC method showed selectivity and repeatability within acceptable limits for all investigated matrices. Recovery of polymeric phenols by SPE was also acceptable.

Chemistry and analysis of key volatile compounds of wine and their precursors in grape

A relatively small number of the many volatile substances of wine, often present at trace
concentrations, are considered as key volatile compounds. These compounds often exist in grapes
under poorly odoriferous or non volatile forms as aroma precursors.