title: [A rapid and nondestructive analysis of red wines of different manufacturers].
abstract: Alcohol and sugar are two main components in wine. We applied ATR Fourier Transform Infrared (FTIR) spectra and second derivative spectra to analyze the alcoholicity and content of sugar of red wines produced by different manufacturers for the first time. For wines with less sugar, the intensity of absorption peaks assigned to C-O bond at 1120-1000 cm(-1) becomes stronger when the alcoholicity is higher. For wines with more sugar, we can confirm the content of sugar by the intensity of absorption peaks and the number of peaks during the range from 1200 to 830 cm(-1), which includes many the characteristic absorptions of sugar. FTIR spectra not only can show clearly the relationship between the intensity of peaks and content of alcohol and sugar, but also are so rapid and convenient that it can be used to analyse samples directly.
authors.affiliation: Department of Chemistry, Tsinghua University, Beijing 100084, China.
authors.forename: Pu
authors.initials: P
authors.lastname: Xiao
authors.forename: Su-qin
authors.initials: SQ
authors.lastname: Sun
authors.forename: Qun
authors.initials: Q
authors.lastname: Zhou
authors.forename: Jing
authors.initials: J
authors.lastname: Wang
authors.forename: Fang-di
authors.initials: FD
authors.lastname: Wu
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis; D003124:Colorimetry / Q000379:methods; D020650:Combinatorial Chemistry Techniques; D005947:Glucose / Q000032:analysis*; D016571:Neural Networks, Computer; D009812:Odorants / Q000032:analysis*; D012542:Scattering, Radiation; D013055:Spectrophotometry, Infrared; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D019265:Spectroscopy, Near-Infrared / Q000379:methods; D013649:Taste / Q000502:physiology; D014920:Wine / Q000032:analysis*
chemical_list: D002241:Carbohydrates; D005947:Glucose