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Jarén, Carmen; Ortuño, J. C.; Arazuri, Silvia; Araña, J.; Salvadores, M. C.

doi:10.1023/a:1015046908814

Cited by 42 publications

(11 citation statements)

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“…Giovenzana et al (2014) identified 670 nm, 730 nm, and 780 nm as being highly associated with TSS in wine grapes. It is not uncommon to use the entire NIR region (Jarén et al, 2001) during calibration as was done in this study, although the use of specific regions has also been reported (Herrera et al, 2003; Bellincontro et al, 2011). The regression plots for TA highlighted the difficulty of assigning a specific wavelength to this parameter, since it is made up of several different acids, and likewise the TSS/TA ratio and BrimA parameters which are calculated from the TSS and TA values.…”

Section: Resultsmentioning

confidence: 94%

Measuring Internal Maturity Parameters Contactless on Intact Table Grape Bunches Using NIR Spectroscopy

et al. 2019

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The determination of internal maturity parameters of table grape is usually done destructively using manual methods that are time-consuming. The possibility was investigated to determine whether key fruit attributes, namely, total soluble solids (TSS); titratable acidity (TA), TSS/TA, pH, and BrimA (TSS – k x TA) could be determined on intact table grape bunches using Fourier transform near-infrared (FT-NIR) spectroscopy and a contactless measurement mode. Partial Least Squares (PLS) regression models were developed for the maturity and sensory quality parameters using grapes obtained from two consecutive harvest seasons. Statistical indicators used to evaluate the models were the number of latent variables (LVs) used to build the model, the prediction correlation coefficient (R2p) and root mean square error of prediction (RMSEP). For the respective parameters TSS, TA, TSS/TA, pH, and BrimA, the LVs were 21, 23, 5, 7, and 24, the R2p = 0.71, 0.33, 0.57, 0.28, and 0.77, and the RMSEP = 1.52, 1.09, 7.83, 0.14, and 1.80. TSS performed best when moving smoothing windows (MSW) + multiplicative scatter correction (MSC) was used as spectral pre-processing technique, TA with standard normal variate (SNV), TSS/TA with Savitzky-Golay first derivative (SG1d), pH with SG1d, and BrimA with MSC. This study provides the first steps towards a completely nondestructive and contactless determination of internal maturity parameters of intact table grape bunches.

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Section: Resultsmentioning

confidence: 94%

Measuring Internal Maturity Parameters Contactless on Intact Table Grape Bunches Using NIR Spectroscopy

et al. 2019

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“…Both NIR and mid-IR show potential as alternatives to refractometry. MLR combined with pcA displayed a linear correlation between NIR spectra and the sugar content of must (25). comparatively, mid-IR displayed superior predictive capability (12,26).…”

Section: Total Soluble Solidsmentioning

confidence: 98%

“…Sulfite (<1 g/L) is routinely added to grape must and wine to restrict the growth of indigenous yeast and bacteria and to act as an antioxidant (25,34). At wine pH 3-4, sulfite predominates as "free So 2 ", consisting mainly of HSo 3 − and a small proportion of So 2 ·H 2 o and So 3 2− present in equilibrium.…”

Section: Sulfur Dioxidementioning

confidence: 99%

FTIR Spectroscopy for Grape and Wine Analysis

et al. 2008

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F TIR spectroscopy is a nondestructive technique that provides structural information on molecular features of a large range of compounds. Its main advantages are speed, a high degree of automation, medium resolution, and cost-effectiveness. Recent improvements in instrumentation together with advances in fiber optics and chemometrics have provided an analytical tool that is suitable for routine qualitative analysis and process control in many industries.Although FTIR spectroscopy is widely applied in the food industry, acceptance of this technology in the grape and wine industry has been relatively slow and mainly

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“…12,13 The prediction of quality parameters in red grapes using NIR spectroscopy is usually conducted by scanning homogenised grape samples using a research grade laboratory NIR spectrophotometer, 3,10,11 but other sample presentation modes (including whole grapes) and cheaper, more adaptable instruments have been used. [15][16][17][18][19][20][21][22][23][24][25] It is well known that NIR spectroscopy is able to measure TSS in other fruits 7 and several authors have reported the use of NIR spectroscopy to measure TSS in grapes and must. 3,[11][12][13][14][15][16][17]25,26 Table 1 shows the standard error of prediction (SEP) obtained for several chemical compositional parameters in grapes reported by various research groups.…”

Section: Measurement Of Grape Compositionmentioning

confidence: 99%

“…[15][16][17][18][19][20][21][22][23][24][25] It is well known that NIR spectroscopy is able to measure TSS in other fruits 7 and several authors have reported the use of NIR spectroscopy to measure TSS in grapes and must. 3,[11][12][13][14][15][16][17]25,26 Table 1 shows the standard error of prediction (SEP) obtained for several chemical compositional parameters in grapes reported by various research groups. A wide range of SEP values have been obtained, depending on the variety and the wavelength region used to develop the calibration models.…”

Section: Measurement Of Grape Compositionmentioning

confidence: 99%

Analysis of Grapes and Wine by near Infrared Spectroscopy

Cozzolino

Dambergs

Janik

et al. 2006

Journal of Near Infrared Spectroscopy

162

146

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Spectroscopic techniques such as near infrared (NIR) spectroscopy are used in the food industry to monitor and assess the composition and quality of products. Similar to other food industries, the wine industry has a clear need for simple, rapid and cost-effective techniques for objectively evaluating the quality of grapes, wines and spirits. Thirty years have passed since the fi rst work reported by Kaffka and Norris on the use of NIR spectroscopy to analyse wine. Since then, NIR spectroscopy has been used for grape and wine compositional analysis, fermentation monitoring and wine grading. However, the use of NIR spectroscopy in the wine industry is still in its infancy. From the analysis of the scatter information available, it appears that NIR spectroscopy is applied in different steps during the wine production. This review highlights the most recent applications of NIR spectroscopy in the grape and wine industry. Additional information is also provided on the use of mid infrared spectroscopy for wine analysis.

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Cited by 42 publications

References 0 publications

Measuring Internal Maturity Parameters Contactless on Intact Table Grape Bunches Using NIR Spectroscopy

Measuring Internal Maturity Parameters Contactless on Intact Table Grape Bunches Using NIR Spectroscopy

FTIR Spectroscopy for Grape and Wine Analysis

Analysis of Grapes and Wine by near Infrared Spectroscopy

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