Review of recent UV–Vis and infrared spectroscopy researches on wine detection and discrimination

ABSTRACT

Wine has become a commodity of significant commercial value, and the demand for high quality wine by consumers has been increasing. Suitable analytical techniques are needed for its quality control. Ultraviolet, Visible, Near-infrared and infrared spectroscopy is by far one of the most important techniques for determining the wine quality, including its components and characterization. This review will overview the available most recent applications of spectroscopic techniques in the past decade for wine quality prediction and discrimination both quantitatively and qualitatively. The fundamental principles of these techniques will be introduced briefly, and some innovative setups/instrumentations will also be illustrated. At last the limitations and prospects of spectroscopic techniques for wine industry will be discussed.

KEYWORDS:

• UV–Vis–IR spectroscopy
• wine
• quantitative analysis
• qualitative analysis
• component
• discrimination

Acknowledgments

This study was funded by the National Key Research and Development Plan Support (2016YFD0400504 and 2016YFD0400501).