Abstract
A Fourier transform infrared (FTIR) analyzer was found capable of automatically analyzing for eight wine constituents in a sample simultaneously in 30 seconds. The combination of FTIR, chemometrics, and compositional data of wines obtained from reference methods was used to establish calibrations for ethanol, titratable acidity, pH, volatile acidity, reducing sugars, tartaric, malic, and lactic acids in wines. Two hundred fifty-six wines of five different types (dry white, sweet white, blush, red generic, and dry red premium) were used for the FTIR calibrations. Good correlation was obtained with the reference laboratory methods for all constituents measured. The correlation for organic acids could further be improved with a more comprehensive database and optimization of infrared wavelengths.
Acknowledgments: The authors thank David McKenna and Maceo Cobb from FOSS North America.
- Copyright 2003 by the American Society for Enology and Viticulture
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Vol 54 Issue 2
