Abstract
Due to its complex nature, the analysis of wine and other wine-derived products is often a drawn-out and arduous task. The current nature of the wine industry, where quality, brand production, and consumer safety and satisfaction are of paramount importance, highlights the need for novel analytical tools and methods to aid producers at multiple stages of the production process. Hand in hand with advances in statistical methods and computational power, the application of spectroscopic techniques such as near-infrared spectroscopy has increased in recent years. This chapter presents and discusses some of the advances in the field of near-infrared spectroscopy as well as some of the recent applications of this technique in the analysis of white wine. The potential promise of chemometric methods combined with this technique to develop new applications, and some of the limitations that still dominate the uptake of this technology by the wine industry will be also discussed.
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