Application of multivariate calibration to the simultaneous routine determination of ethanol, glycerol, fructose, glucose and total residual sugars in botrytized-grape sweet wines by means of near-infrared reflectance spectroscopy

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The simultaneous determination of ethanol, glycerol, fructose, glucose and residual sugars in botrytized-grape sweet white wines was performed by means of near-infrared reflectance using 19 interference filters and a partial least squares (PLS) model in latent variables as a multivariate calibration technique. The results were compared with those obtained using other multivariate calibration techniques, such as MLR, SWR and PCR, by means of a validation set of samples with known compositions. Ethanol, fructose and residual sugars were well predicted by all the multivariate techniques. Glycerol and glucose showed the highest prediction residuals. The technique may be of practical interest in the routine analysis of these types of wines with low cost in terms of samples, time and personnel.