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Analysis of grapes and wine by near infrared spectroscopy


Cozzolino, D and Dambergs, RG and Janik, L and Cynkar, WU and Gishen, M, Analysis of grapes and wine by near infrared spectroscopy, Journal of Near Infrared Spectroscopy, 14 pp. 279-289. ISSN 0967-0335 (2006) [Refereed Article]

DOI: doi:10.1255/jnirs.679


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 first 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. © NIR Publications 2006.

Item Details

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:81390
Year Published:2006
Web of Science® Times Cited:129
Deposited By:Agricultural Science
Deposited On:2012-12-04
Last Modified:2012-12-04

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