The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with multivariate analysis

Rapid instrumental methods such as spectroscopy (e.g., near and mid infrared) have been used in the grape and wine industry to monitor and assess the composition and quality of products. Similar to other food industries, the wine industry has a clear need for simple, rapid, and cost-effective techniques for objectively evaluating the quality of grapes, wine, and spirits. Instrumental techniques have been used to determine the geographical origin of wines, to measure volatile compounds, to predict wine sensory characteristics, measure grape and wine composition in the winery and vineyard, among other applications. This chapter highlights several applications of instrumental techniques to analyze the composition and other quality properties of grape, must, and wine samples.