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Predicting calcium in grape must and base wine by FT-NIR spectroscopy.

Joana Véstia1, João Mota Barroso1, Helena Ferreira2

  • 1Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Departamento de Fitotecnia, Apartado 94 7002 - 554, Évora, Portugal.

Food Chemistry
|November 10, 2018
PubMed
Summary

Fast and clean FT-NIR spectroscopy can predict calcium content in grape must and wine. This helps winemakers avoid high calcium levels, ensuring quality and preventing issues with sparkling wine production.

Keywords:
Alginate beadsBase wineCalciumFT-NIR spectroscopyGrape must

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Spectroscopy

Background:

  • Calcium content in sparkling wine must not exceed 80 mg/L due to alginate capsule aggregation risks.
  • Traditional atomic absorption spectrometry (AAS) for calcium determination is time-consuming and requires sample preparation.

Purpose of the Study:

  • To develop a faster and cleaner method for predicting calcium content in grape must and base wine.
  • To establish a robust model using FT-NIR spectroscopy for calcium analysis.

Main Methods:

  • Fourier Transform Near-Infrared (FT-NIR) spectroscopy was employed.
  • 98 base white wine samples and 60 must samples were analyzed.
  • Atomic absorption spectrometry (AAS) with dry ashing was used as the reference method.

Main Results:

  • FT-NIR spectroscopy demonstrated a strong ability to predict calcium content.
  • The developed FT-NIR model proved effective for both grape must and base wine.
  • This technique offers a viable alternative to conventional AAS methods.

Conclusions:

  • FT-NIR spectroscopy is a suitable and efficient alternative to AAS for calcium determination in winemaking.
  • Accurate calcium content monitoring in must aids in preventing undesirable mixtures and ensures final product quality.