Comparison and joint use of near infrared spectroscopy and Fourier transform mid infrared spectroscopy for the determination of wine parameters

A study of the statistic characteristics of the multidetermination of several enological parameters – namely, alcoholic degree, volumic mass, total acidity, glycerol, total polyphenol index, lactic acid and total sulphur dioxide – depending on the spectroscopic zone employed, was carried out. The two techniques used were near infrared spectroscopy (NIRS) and Fourier transform mid infrared spectroscopy (FT-MIRS). The combination of these two regions (sum of their spectra) was also studied. NIRS yielded better results, but the use of both zones improved the determination of glycerol and total sulphur dioxide. The training and validation sets used for developing general equations were built with samples from different apellation d’origine, different wine types, etc. Partial least squares regression was used for multivariate calibration, using systematic cross validation in the calibration stage and external validation in the testing stage. Sample preparation was not required.