CHAPTER 6: Visible and Near-infrared Spectroscopy for Quality Analysis of Wine

Recent developments and improvements in accurate and rapid analytical systems are a direct consequence of increasing demands for sustainable, clean, and green analytical processes and techniques from both the food and beverage industries. To guarantee and comply with food safety and security legislation and regulations, quality control of ingredients and products, and also the commercial viability of the wine industry, accurate, objective, and optimized process control systems and tools are required. These systems and tools need to provide the rapid assessment of the chemical composition and quality properties of the different components of the whole supply and value chain, the analysis of chemical composition in individual samples, and to be able to monitor the different steps during processing of foods and beverages, including raw materials (e.g. grapes and juice) and end products (e.g. wine). This chapter presents and discusses novel applications and developments in the utilization of vibrational spectroscopy (e.g. infrared and visible) for the determination and measurement of various compositional parameters in the wine industry (e.g. grape juice, must, and wine).