“…Some interested compounds, such as tannins and anthocyanins, were also successfully quantified (Fernandez & Agosin, 2007;Soriano, Perez-Juan, Vicario, Gonzalez, & Perez-Coello, 2007). In addition, MIR spectroscopy has already been applied for the classification purpose to differentiate wines or vinegars according to origin, grape variety as well as manufacturing technique (Bevin, Dambergs, Fergusson, & Cozzolino, 2008;Guerrero, Mejias, Marin, Lovillo, & Barroso, 2010). On-line monitoring of sugars, alcohols, and organic acids during fermentation based on MIR spectra was also reported (Mazarevica, Diewok, Baena, Rosenberg, & Lendl, 2004;Nieuwoudt, Pretorius, Bauer, Nel, & Prior, 2006).…”