OENO One (Mar 2020)
Wine aging authentication through Near Infrared Spectroscopy: a feasibility study on chips and barrel aged wines
Abstract
Aim: This research primarily focuses on exploring the suitability of near infrared (NIR) spectroscopy with multivariate data analysis as a tool to classify commercial wines depending on the aging process. It is aimed at discriminating between wines aged in barrels and those obtained using alternative products (chips). Methods and Results: Around 75 commercial barrel-aged red wines issued from the appellation “Valpolicella” (Italy) were analyzed. Moreover, 15 wines were aged at the experimental winery of the Research Centre of Viticulture and Enology in Asti using different types of commercial oak chips. Wines were analyzed in transmittance using NIR regions of the electromagnetic spectrum. Principal component analysis (PCA) and partial least squares (PLS) analyses were used to classify wines: a preliminary step was carried out using PCA that showed interesting groups in the whole data set. Next, in order to test if combined explanatory variables made it possible to discriminate treatments and how they are useful to predict which group a new observation will belong to, an orthogonal partial least squares discriminant analysis (OPLS-DA) was carried out. Several wine groups were considered, defined by factors including the aging process, the type of oak used for aging (wood barriques, barrels or chips) and the wine typologies (differing for some enological parameters). Conclusions: Overall, OPLS-DA models correctly classified >90 % of the wines. These results demonstrate the potential of combining spectroscopy with chemometric data analysis as a rapid method to classify wines according to their aging process. Nevertheless, the development of a mathematical model for predictive purposes is a complex task: indeed, large databases for different wines should be constructed, and other spectral IR zones might be evaluated for improving the method performance in determining wine aging process. Significance and impact of the study: This study contributes to the development of an easy-to-use and easily applicable NIR method for correlating the infrared “fingerprint” spectrum with the aging process in wines, aimed at implementing a technique able to discriminate wines aged with different wood types, that can be progressively used in the laboratory for routine fraud inspection.
