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

Ferreiro-González, Marta, Ruiz-Rodríguez, Ana, Barbero, Gerardo F., Ayuso, Jesús, Álvarez, José A., Palma, Miguel, Barroso, Carmelo G.
Food chemistry 2019 v.277 pp. 6-11
Fourier transform infrared spectroscopy, color, physicochemical properties, regression analysis, sherry, spectral analysis, variance
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.