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Related Concept Videos

IR and UV–Vis Spectroscopy of Carboxylic Acids01:28

IR and UV–Vis Spectroscopy of Carboxylic Acids

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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,...
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IR and UV–Vis Spectroscopy of Aldehydes and Ketones01:29

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Infrared spectroscopy, also known as vibrational spectroscopy, is mainly used to determine the types of bonds and functional groups in molecules. In aldehydes and ketones, the carbonyl (C=O) bond shows an absorption around 1710 cm-1. The C=O bond vibration of an aldehyde occurs at lower frequencies than that of a ketone. In addition to the C=O absorption in an aldehyde, the aldehydic C–H bond also gives two peaks in the 2700–2800 cm-1 range. This absorption, coupled with the...
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Applications of IR Spectroscopy: Overview01:11

Applications of IR Spectroscopy: Overview

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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,...
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Spectroscopy of Carboxylic Acid Derivatives01:26

Spectroscopy of Carboxylic Acid Derivatives

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Infrared spectroscopy is primarily used to determine the types of bonds and functional groups. In carboxylic acid derivatives, a typical carbonyl bond absorption is observed around 1650–1850 cm−1. For esters, the absorption is recorded at around 1740 cm−1, while acid halides show the absorption at about 1800 cm−1. Another acid derivative, the acid anhydrides, exhibit two carbonyl absorption around 1760 cm−1 and 1820 cm−1, arising from the symmetrical and...
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Ultraviolet and Visible (UV–Vis) Spectroscopy: Overview01:02

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Ultraviolet–visible (UV–visible or UV–Vis) spectroscopy is an analytical technique that investigates the interaction between matter and UV–Vis light within the electromagnetic spectrum. This method is widely used for its versatility, simplicity, and relatively quick data acquisition, making it valuable for both qualitative and quantitative analysis. When UV–Vis radiation passes through a material,  molecules absorb light depending on the energy required for...
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Infrared (IR) Spectroscopy: Overview01:09

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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.
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Determination of Sugars and Acids in Grape Must Using Miniaturized Near-Infrared Spectroscopy.

Lucie Cornehl1, Julius Krause2, Xiaorong Zheng1

  • 1Julius Kühn Institute (JKI), Federal Research Centre of Cultivated Plants, Institute for Grapevine Breeding Geilweilerhof, 76833 Siebeldingen, Germany.

Sensors (Basel, Switzerland)
|June 10, 2023
PubMed
Summary

Near-infrared spectroscopy accurately measures grape must sugar and acid content, enabling on-harvester quality control. This technology supports efficient wine production and reduces economic losses by ensuring grape quality.

Keywords:
NIRSfield phenotypinggrapevineharvestprecision viticulturequalityripening

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Area of Science:

  • Agricultural Engineering
  • Analytical Chemistry
  • Viticulture

Background:

  • Accurate grape must analysis is crucial for wine quality and payment, especially in German wine cooperatives.
  • Current methods for determining sugar and acid content are time-consuming, expensive, and can lead to economic losses.
  • Near-infrared (NIR) spectroscopy is a versatile technique for analyzing biological samples.

Purpose of the Study:

  • To evaluate a miniaturized NIR spectroscopy prototype for automatic determination of grape must ingredients.
  • To assess the feasibility of integrating this technology into harvesting processes for real-time quality control.
  • To improve cellar logistics and reduce economic losses by enabling early termination of harvest if quality parameters are not met.

Main Methods:

  • A semi-automated NIR spectroscopy apparatus (1100-1350 nm) with a flow cell was used.
  • Must samples from four *Vitis vinifera* (L.) varieties were analyzed throughout the 2021 growing season in Rhineland Palatinate, Germany.
  • High-performance liquid chromatography (HPLC) was used to determine glucose, fructose, malic acid, and tartaric acid content. Chemometric methods (Partial Least Square Regression, Leave-One-Out Cross-Validation) were applied for data analysis.

Main Results:

  • The NIR system provided good estimates for total sugars (R2 = 89.26%) and malic acid (R2 = 91.10%) across all tested varieties.
  • Prediction accuracies for glucose (R2 = 89.45%) and fructose (R2 = 89.08%) were comparable.
  • While tartaric acid prediction was successful for only two varieties, malic acid and sugar predictions were consistently accurate for all four varieties.

Conclusions:

  • The miniaturized NIR prototype demonstrates high prediction accuracy for key grape must quality parameters (sugars, malic acid).
  • This technology holds potential for integration into grape harvesters, enabling automated, real-time quality assessment during harvest.
  • Successful implementation could optimize cellar logistics, improve payment basis in wine cooperatives, and minimize economic losses due to suboptimal grape quality.