Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification

Abstract

The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm−1 and from 5200 cm−1 to 4200 cm−1. NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.

Physicochemical Fingerprint of “Pera Rocha do Oeste”. A PDO Pear Native from Portugal

“…Near infrared (NIR) spectroscopy has been applied for the evaluation of the quality of many foods and beverages given its simplicity, fast analysis, and the fact that it can be non-destructive. The NIR technique has been successfully used in different foods and beverages [ 11 , 12 , 13 ] to measure different parameters of pear and apple quality attributes and nutraceutical properties [ 14 , 15 , 16 ]. NIR technology has been mostly used to measure the total soluble solids of a variety of fruits [ 17 , 18 , 19 ].…”

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

“…The developed database models achieved 100% recognition rate for 374 wines from three different countries (Australia, Chile, and China). Zaukuu and coworkers combined NIR spectroscopy and e-tongue technology for the determination of adulterants in high quality Tokaj wines [134]. Partial least square regression modeling gave a coefficient of determination (R 2 ) value of 0.98 and 0.97 for the e-tongue and NIRS, respectively.…”

“…By coupling NIR spectroscopy with two-dimensional correlation spectroscopy, they proved that this technique can dramatically improve quality evaluation efficiency over NIR alone [135]. Another group, Anjos et al [134], found that NIR spectroscopy can discriminate aging practices of wine spirits (barrel wood species in which it was aged, aging time, etc.) with up to 90% accuracy.…”

“…with up to 90% accuracy. They found that the spectral region between 4200 cm −1 and 5200 cm −1 was most representative of sample differentiation [134].…”

Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression

“…New technologies or methods should be developed to meet the increasing requirements for rapid and nondestructive determination. Several advanced optical technologies have been studied and reported in meat quality evaluation with satisfying results, such as computer vision [14,15] , near-infrared (NIR) spectroscopy [16][17][18] and Raman spectroscopy [19][20][21] .…”