PT - JOURNAL ARTICLE AU - Renata Ristic AU - Daniel Cozzolino AU - David W. Jeffery AU - Joanna M. Gambetta AU - Susan E.P. Bastian TI - Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy AID - 10.5344/ajev.2016.16030 DP - 2016 Jul 11 TA - American Journal of Enology and Viticulture PG - ajev.2016.16030 4099 - http://www.ajevonline.org/content/early/2016/07/07/ajev.2016.16030.short 4100 - http://www.ajevonline.org/content/early/2016/07/07/ajev.2016.16030.full AB - Phenolic compounds play a critical role in red wine color, taste, flavor and mouthfeel sensory attributes. Additionally, they contribute to wine ageing and provide wine stability. This study evaluated the use of an attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy for the measurement of phenolic compounds in Shiraz wine samples of different quality levels obtained from 24 Australian wine geographical indications (GIs). Partial least squares (PLS) regression using the second derivative of the whole MIR spectrum yielded the coefficient of determination (R2) in calibration and standard error in cross validation (SECV) for different attributes. In particular, SO2 resistant pigments had R2 = 0.58 (SECV=0.58 au), total anthocyanins had R2 = 0.61 (SECV=32 mg/L), wine color density had R2 = 0.51 (SECV=0.56 au) and total phenolics had R2 = 0.60 (SECV=5.7 au). The potential use of ATR-MIR spectroscopy in combination with PLS regression as a rapid method to measure important parameters related to red wine phenolic composition and wine quality was demonstrated.