Abstract
The determination of alcohol, SO2, and total acids in wine through conventional laboratory techniques have some limitations related to the amount of the samples, analytical preparation of laboratory staff, and time to carry out the analysis. In recent years, spectroscopic and chromatographic methods have been proposed to determinate simultaneously multiple analytical parameters. The new methods claim the speed of analysis and easy execution. However, they need a validation process that guarantees the reliability of the results to be used in official determinations. This study aimed to evaluate the usefulness of FT-infrared reflectance (FT-IR) to quantify total acid, alcohol, and SO2 concentration in the wines. For this purpose, 156 DOC Italian wines were tested with IR technology, and results were compared to those obtained by official analysis methods. The comparison was performed using two non-parametric statistical methods: the Bland & Altman test and Passing & Bablok regression. Our results showed that the spectrophotometric methods make errors due to interfering contaminants in the sample that can be corrected by blank determination. Therefore, the spectrophotometric methods that use the infrared region of the electromagnetic spectrum can be used by the wine industry and regulators for the wine routine as an alternative to official methodologies.
Highlights
Ischia DOC Piedirosso wine is one of the types of wine provided by the Ischia DOC denomination, a DOC of the Campania region (Italy)
Validation of SO2 Concentration Obtained by Winescan Technology
The European Union (EU) regulated the maximum concentration of SO2 that can be added to the wine [11]
Summary
Ischia DOC Piedirosso (or Per’e Palummo) wine is one of the types of wine provided by the Ischia DOC denomination, a DOC of the Campania region (Italy). DOC wines are characterized by the vines used for their production, vinification procedures, and the specific organoleptic characteristics of the wine. The vines included in the composition of the Ischia DOC Piedirosso or Per’e Palummo wine are at least 85% Piedirosso [1]. The organoleptic characteristics of Ischia DOC Piedirosso or Per’e Palummo include a ruby red color. The olfactory profile of the Ischia DOC Piedirosso or Per’e Palummo wine is vinous, characteristic, and pleasant, and on the palate, it is dry, medium-bodied, and tannic. Organic acid (malic, lactic, and tartaric acids), together with tannins, ethanol, sugars (glucose and fructose), and glycerol, affects wine taste [3]. Sulfur dioxide is used in winemaking as an antioxidant to prevent color changes due to undesirable reactions [4,5], a disinfectant, and a preventer of microbial spoilage [6]
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