Near infrared (NIR) spectroscopy was used to simultaneously predict the concentrations of malvidin-3-glucoside (M3G), pigmented polymers (PP) and tannins (T) in red wine. A total of 495 samples from 32 commercial scale red wine fermentations over two vintages using two grape varieties (Cabernet Sauvignon and Shiraz), and also including as additional variables two types of fermenters, two different yeasts, and three fermentation temperatures were used. Samples were scanned in transmission mode (400-2500 nm) using a monochromator instrument (NIRSystems6500). Calibration equations were developed from high performance liquid chromatography (HPLC) and NIR data using partial least squares (PLS) regression with internal cross validation. Using PLS regression, very good calibration statistics (Rcal2>0.80) were obtained for the prediction of M3G, PP and T with standard deviation (S.D.)/standard error in cross validation (SECV) ratio (residual predictive deviation, RPD)) ranging from 1.8 to 5.8. It was concluded that near infrared spectroscopy could be used as rapid alternative method for the prediction of the concentration of phenolic compounds in red wine fermentations. © 2003 Elsevier B.V. All rights reserved.

Item Type:	Refereed Article
Research Division:	Agricultural, Veterinary and Food Sciences
Research Group:	Horticultural production
Research Field:	Oenology and viticulture
Objective Division:	Plant Production and Plant Primary Products
Objective Group:	Industrial crops
Objective Field:	Wine grapes
UTAS Author:	Dambergs, RG (Dr Robert Dambergs)
ID Code:	78204
Year Published:	2004
Web of Science® Times Cited:	271
Deposited By:	Agricultural Science
Deposited On:	2012-06-17
Last Modified:	2012-06-17
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