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Published on: May 29, 2012
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Raman spectroscopy for wine analyses: A comparison with near and mid infrared spectroscopy
Cláudia A Teixeira Dos Santos1, Ricardo N M J Páscoa1, Patrícia A L S Porto2
1LAQV/REQUIMTE, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto 4050-313, Portugal.
Talanta
|May 23, 2018
Summary
Raman spectroscopy shows promise for analyzing wine
Area of Science:
- Analytical Chemistry
- Spectroscopy
- Food Science
Background:
- Traditional wine analysis methods are being replaced by vibrational spectroscopy.
- Near infrared (NIR) and mid infrared (MIR) spectroscopy are established techniques.
- Raman spectroscopy is less explored for wine analysis.
Purpose of the Study:
- Evaluate Raman spectroscopy for routine wine analysis.
- Compare Raman spectroscopy to NIR and MIR spectroscopy.
- Assess quantitative analysis of key wine parameters.
Main Methods:
- Developed calibration models for alcoholic strength, density, total acidity, volatile acidity, total sugars, and pH.
- Utilized partial least squares (PLS) regression.
- Correlated reference results with spectral data from NIR, MIR, and Raman spectroscopy.
Main Results:
- MIR spectroscopy excelled in measuring alcoholic strength and total acidity.
- Raman spectroscopy was most suitable for determining total sugars and pH.
- All three techniques showed similar performance for density assessment.
- None of the techniques accurately determined volatile acidity.
Conclusions:
- MIR and Raman spectroscopy offer distinct advantages for specific wine parameter analysis.
- Further research is needed for volatile acidity determination.
- Vibrational spectroscopy, including Raman, is a viable alternative for routine wine analysis.
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