title: Characterizing and authenticating Montilla-Moriles PDO vinegars using near infrared reflectance spectroscopy (NIRS) technology.
abstract: This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected Designation of Origin (PDO) "Vinagres de Montilla-Moriles" wine vinegars and for classifying them as a function of the manufacturing process used. Three spectrophotometers were evaluated for this purpose: two monochromator instruments (Foss NIRSystems 6500 SY-I and Foss NIRSystems 6500 SY-II; spectral range 400-2,500 nm in both cases) and a diode-array instrument (Corona 45 VIS/NIR; spectral range 380-1,700 nm). A total of 70 samples were used to predict major chemical quality parameters (total acidity, fixed acidity, volatile acidity, pH, dry extract, ash, acetoin, methanol, total polyphenols, color (tonality and intensity), and alcohol content), and to construct models for the classification of vinegars as a function of the manufacturing method used. The results obtained indicate that this non-invasive technology can be used successfully by the vinegar industry and by PDO regulators for the routine analysis of vinegars in order to authenticate them and to detect potential fraud. Slightly better results were achieved with the two monochromator instruments. The findings also highlight the potential of these NIR instruments for predicting the manufacturing process used, this being of particular value for the industrial authentication of traditional wine vinegars.
authors.affiliation: Department of Bromatology and Food Technology, University of Cordoba, Campus Rabanales, Cordoba 14071, Spain. bt1hacem@uco.es.
authors.forename: María-José
authors.initials: MJ
authors.lastname: De la Haba
authors.affiliation: Department of Bromatology and Food Technology, University of Cordoba, Campus Rabanales, Cordoba 14071, Spain. g62armem@uco.es.
authors.forename: Mar
authors.initials: M
authors.lastname: Arias
authors.affiliation: Agricultural Research and Training Centre "Cabra-Priego", Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Consejería de Agricultura, Pesca y Desarrollo Rural, Junta de Andalucía, Cordoba 14071, Spain. mariap.ramirez.perez@juntadeandalucia.es.
authors.forename: Pilar
authors.initials: P
authors.lastname: Ramírez
authors.affiliation: Agricultural Research and Training Centre "Cabra-Priego", Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Consejería de Agricultura, Pesca y Desarrollo Rural, Junta de Andalucía, Cordoba 14071, Spain. mariai.lopez.infante@juntadeandalucia.es.
authors.forename: María-Isabel
authors.initials: MI
authors.lastname: López
authors.affiliation: Department of Bromatology and Food Technology, University of Cordoba, Campus Rabanales, Cordoba 14071, Spain. teresa.sanchez@uco.es.
authors.forename: María-Teresa
authors.initials: MT
authors.lastname: Sánchez