alexa Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
Microbiology

Microbiology

Fermentation Technology

Author(s): M Rosario Salinas

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The purpose of this work was to study the possibility of determination of fermentative volatile compounds in aged red wines using NIR spectroscopy. To achieve this, 240 wines belonging to different geographic zones and elaborated with one or two varieties were analyzed. The volatile compounds were quantified by SBSE-GC–MS. Spectra obtained by NIR were co-related with these values using partial least square (PLS) regression. Calibration and validation statistics showed the quality of the model, after all when is done separately for each of the four geographic zones, and in the case of wines elaborated with two varieties. Consequently, near infrared spectroscopy can be used as an easy and rapid tool to determine fermentative volatile compounds in aged red wines.

This article was published in Food Research International and referenced in Fermentation Technology

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