FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

• Published in: Food chemistry 2019-03, Vol.277, p.6-11
• Main Authors: Ferreiro-González, Marta, Ruiz-Rodríguez, Ana, Barbero, Gerardo F., Ayuso, Jesús, Álvarez, José A., Palma, Miguel, Barroso, Carmelo G.
• Format: Article
• Language: English
• Subjects: Ageing process; Color; FT-IR spectroscopy; Linear Models; Multivariate Analysis; Partial least squares; Principal Component Analysis; Sherry wines; Spain; Spectrophotometry; Spectroscopy, Fourier Transform Infrared; Time Factors; Vis spectroscopy; Wine - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.10.087

•FT-IR combined with PLS estimate the ageing level of Sherry wine.•Vis spectroscopy combined with PLS estimate the ageing level of Sherry wine.•Chromatic parameters combined with PLS estimate the ageing level of Sherry wine.•Spectroscopic analysis can improve the ageing system for Sherry wines. During the ageing period, diverse physicochemical changes occur affecting the quality of the final product. For this reason, it is important to study and optimize this step. Fourier transform infrared (FT-IR) and UV–visible (UV–Vis) spectroscopic techniques combined with multivariate analysis were used to obtain regression models to correlate both spectroscopic data and chromatic parameters with the ageing level of high quality Sherry wines. Three spectral ranges were obtained that contain the highest variance: two different fingerprint ranges in FT-IR (1100–2000 cm−1 and 2300–2999 cm−1) and one range in the visible region (380–450 nm). The regression model has enabled full differentiation between the seven levels of ageing in the wine explored. A good linear regression fit (R2 above 0.95) was obtained regardless of the ranges used. The results demonstrate that both spectroscopic techniques can be used to optimize the ageing process in a simple and fast way.