title: Application of FT-MIR spectroscopy for fast control of red grape phenolic ripening.
abstract: The content of phenolic compounds determines the state of phenolic ripening of red grapes and is a key criterion in setting the harvest date to produce quality red wines. In this study, the feasibility of Fourier transform mid-infrared (FT-MIR) spectroscopy combined with partial least-squares (PLS) regression to quantify phenolic compounds is reported. The reference methods used for quantifying these compounds (which were evaluated as total phenolic compounds, total anthocyanins, and condensed tannins) were the usual ones used in cellars that employed UV-vis spectroscopy. To take into account the high natural variability of grapes when building the calibration models, fresh grapes from six varieties, at different phenolic ripening states were harvested during three vintages. Destemmed and crushed grapes were subjected to an accelerated extraction process and used as calibration standards. A total of 192 extracts (objects) were obtained, and these were divided into a training set (106 objects) and a test set (86 objects) to evaluate the predictive ability of the models. Among the different MIR regions of the extract raw spectra, those that provided the highest variability on the absorption were selected. The results showed that the best PLS regression model was the one obtained when working in the region of 1168-1457 cm(-1) because it gave the most accurate and robust prediction for total phenolic compounds (RMSEP%=4.3 and RPD=4.5), total anthocyanins (RMSEP%=5.9 and RPD=3.5), and condensed tannins (RMSEP%=5.8 and RPD=3.8). Therefore, it can be concluded that FT-MIR spectroscopy can be a fast and reliable technique for monitoring the phenolic ripening in red grapes during the harvest period.
authors.affiliation: Group of Analytical Chemistry of Wine and Food, Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Faculty of Oenology of Tarragona, Rovira i Virgili University, 43007 Tarragona, Spain.
authors.forename: Sandra
authors.initials: S
authors.lastname: Fragoso
authors.forename: Laura
authors.initials: L
authors.lastname: Aceña
authors.forename: Josep
authors.initials: J
authors.lastname: Guasch
authors.forename: Olga
authors.initials: O
authors.lastname: Busto
authors.forename: Montserrat
authors.initials: M
authors.lastname: Mestres
mesh_terms: D005638:Fruit / Q000737:chemistry / Q000254:growth & development; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development
chemical_list: D010636:Phenols; D010936:Plant Extracts