Abstract
This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected Designation of Origin (PDO) “Vinagres de Montilla-Moriles” wine vinegars and for classifying them as a function of the manufacturing process used. Three spectrophotometers were evaluated for this purpose: two monochromator instruments (Foss NIRSystems 6500 SY-I and Foss NIRSystems 6500 SY-II; spectral range 400–2,500 nm in both cases) and a diode-array instrument (Corona 45 VIS/NIR; spectral range 380–1,700 nm). A total of 70 samples were used to predict major chemical quality parameters (total acidity, fixed acidity, volatile acidity, pH, dry extract, ash, acetoin, methanol, total polyphenols, color (tonality and intensity), and alcohol content), and to construct models for the classification of vinegars as a function of the manufacturing method used. The results obtained indicate that this non-invasive technology can be used successfully by the vinegar industry and by PDO regulators for the routine analysis of vinegars in order to authenticate them and to detect potential fraud. Slightly better results were achieved with the two monochromator instruments. The findings also highlight the potential of these NIR instruments for predicting the manufacturing process used, this being of particular value for the industrial authentication of traditional wine vinegars.
Highlights
Wine vinegar is produced in most Mediterranean countries, and is widely used as a condiment, acidulant and food preservative
One peak was identified in the visible region of the spectrum, at 460 nm, which is indicative of the presence of red pigments [18]
The models developed here for predicting vinegar quality parameters and authenticating manufacturing methods highlight the potential of Near-infrared reflectance spectroscopy (NIRS) technology as a non-destructive tool for quality control and traceability testing in the vinegar industry
Summary
Wine vinegar is produced in most Mediterranean countries, and is widely used as a condiment, acidulant and food preservative. The steadily-growing diversity of commercial wine vinegars, coupled with increasing consumer demand, has prompted a need to characterize their major physico-chemical and sensory properties in order to ensure adequate quality control. Previous research into the monitoring of wine-vinegar quality has been based on a range of chemical and sensory techniques, including pyrolysis-mass spectrometry [1], gas-chromatography-olfactometry [2], atomic absorption spectrometry [3], electronic noses [1] and potentiometry using ion-selective electrodes [4]. A single spectral analysis can provide information on a wide range of quality parameters. This technology is well-suited to the prediction of complex parameters with a crucial influence on end-product quality, such as the ones found in wine vinegars, where information from across the whole spectrum is indispensable
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