Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Infrared (IR) Spectroscopy: Overview

Infrared (IR) Spectroscopy: Overview

When electromagnetic radiation passes through a material, atoms or molecules transition from a lower to a higher energy state by absorbing radiation corresponding to the energy difference between the two states. The absorption of infrared (IR) radiation causes transitions between vibrational energy levels in a molecule. Therefore, IR spectroscopy is a useful analytical tool for determining the molecular structure of molecules.
Different compounds display unique properties due to their...

Applications of IR Spectroscopy: Overview

Applications of IR Spectroscopy: Overview

The non-destructive nature and ability to provide valuable chemical information make IR spectroscopy a versatile technique with broad applications in various scientific and industrial fields. IR spectroscopy is commonly used to identify and characterize organic and inorganic compounds. It provides information about the functional groups present in a molecule and the bonding between atoms. This helps in the structural elucidation of compounds during organic synthesis, pharmaceutical research,...

IR Spectroscopy: Molecular Vibration Overview

IR Spectroscopy: Molecular Vibration Overview

When Infrared (IR) radiation passes through a covalently bonded molecule, the bonds transition from lower to higher vibrational levels. The fundamental vibrational motions that result in infrared absorption can be classified as stretching or bending vibrations.
Stretching vibrations are vibrational motions that occur along the bond line, changing the bond length or distance between two bonded atoms. They are further distinguished as symmetric or asymmetric. In symmetric stretching, the...

UV–Vis Spectroscopy: Beer–Lambert Law

UV–Vis Spectroscopy: Beer–Lambert Law

The Beer-Lambert law describes the relationship between absorbance and concentration, which combines the principles established by scientists Johann Heinrich Lambert and August Beer. Lambert's law states that when light passes through a medium, the loss in intensity is directly proportional to the original intensity and the path length of the light. Beer's law proposed that the transmittance of a solution remains constant if the product of concentration and path length is constant. The modern...

IR and UV–Vis Spectroscopy of Carboxylic Acids

IR and UV–Vis Spectroscopy of Carboxylic Acids

In IR spectroscopy of carboxylic acids, the C=O bond shows a characteristic band between 1710 and 1760 cm⁻¹, and the O–H bond exhibits a broad band between 2500 and 3300 cm⁻¹.
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency, 1710 cm−1. The C=O bond of the...

IR Spectrometers

IR Spectrometers

There are two main infrared (IR) spectrophotometers: dispersive IR spectrometers and Fourier transform infrared (FTIR) spectrometers. In a dispersive IR spectrometer, a beam of infrared radiation produced by a hot wire is divided into two parallel equal-intensity beams using mirrors. One beam passes through the sample, while another is a reference beam. The beams then move through the monochromator, which separates the radiations into a continuous spectrum of different frequencies. The...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

A computational framework for building dynamic bioreactor models integrating detailed enzyme kinetics with limited data: beta-ionone production in Saccharomyces cerevisiae as a case study.

Bioprocess and biosystems engineering·2026

Same author

Metabolic engineering of Saccharomyces cerevisiae for neoxanthin production.

Microbial cell factories·2025

Same author

Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.

Foods (Basel, Switzerland)·2025

Same author

Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts <i>Candida boidinii</i>, <i>C. oleophila</i>, and <i>C. zemplinina</i>.

Foods (Basel, Switzerland)·2025

Same author

Metabolic behavior for a mutant <i>Oenococcus oeni</i> strain with high resistance to ethanol to survive under oenological multi-stress conditions.

Frontiers in microbiology·2023

Same author

A macroporous resin purification process to obtain food-grade phlorotannin-rich extracts with α-glucosidase inhibitory activity from Chilean brown seaweeds: An UHPLC-MS<sup>n</sup> profiling.

Food chemistry·2022

Search research articles

Related Experiment Video

Updated: Jun 28, 2026

High-definition Fourier Transform Infrared (FT-IR) Spectroscopic Imaging of Human Tissue Sections towards Improving Pathology

High-definition Fourier Transform Infrared (FT-IR) Spectroscopic Imaging of Human Tissue Sections towards Improving Pathology

Published on: January 21, 2015

Monitoring large scale wine fermentations with infrared spectroscopy.

Alejandra Urtubia¹, J Ricardo Pérez-Correa, Marc Meurens

¹Departamento de Ingenieria Quimica y Bioprocesos, Escuela de Ingenieria, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Casilla 306, Santiago 22, Chile.

|October 31, 2008

Summary

Early detection of fermentation issues using infrared spectroscopy (IR) can improve wine quality. This study developed IR calibrations to monitor key compounds during fermentation, reducing wine production problems.

More Related Videos

Atomic Force Microscopy Combined with Infrared Spectroscopy as a Tool to Probe Single Bacterium Chemistry

Atomic Force Microscopy Combined with Infrared Spectroscopy as a Tool to Probe Single Bacterium Chemistry

Published on: September 15, 2020

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Related Experiment Videos

Last Updated: Jun 28, 2026

High-definition Fourier Transform Infrared (FT-IR) Spectroscopic Imaging of Human Tissue Sections towards Improving Pathology

High-definition Fourier Transform Infrared (FT-IR) Spectroscopic Imaging of Human Tissue Sections towards Improving Pathology

Published on: January 21, 2015

Atomic Force Microscopy Combined with Infrared Spectroscopy as a Tool to Probe Single Bacterium Chemistry

Atomic Force Microscopy Combined with Infrared Spectroscopy as a Tool to Probe Single Bacterium Chemistry

Published on: September 15, 2020

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Area of Science:

Enology
Analytical Chemistry
Spectroscopy

Background:

Stuck and sluggish fermentations negatively impact wine quality and productivity.
Early detection via chemical analysis can mitigate these issues.
Infrared spectroscopy (IR) offers rapid, non-destructive analysis of fermentation compounds.

Purpose of the Study:

To develop and validate IR calibrations for analyzing fermenting must throughout the entire winemaking process.
To enable early detection of fermentation deviations.
To assess the reliability of IR for various grape varieties.

Main Methods:

Development of multivariable partial least squares (PLS) calibration models.
Analysis of Cabernet Sauvignon must during fermentation.
Quantification of glucose, fructose, glycerol, ethanol, and organic acids (malic, tartaric, succinic, lactic, acetic, citric).
External validation of the calibration model.

Main Results:

The developed IR calibration model effectively analyzed key compounds during Cabernet Sauvignon fermentation.
An average relative predictive error of 4.8% was achieved across all monitored compounds.
Malic acid exhibited the highest relative predictive error at 8.7%.
Limited data reduced the reliability of analysis for other grape varieties.

Conclusions:

IR spectroscopy, with developed calibrations, is a viable tool for monitoring wine fermentations.
The method allows for rapid, comprehensive chemical analysis of fermenting must.
Further data is needed to enhance the reliability of IR analysis for diverse grape varieties in winemaking.