Wine Authenticity and Traceability with the Use of FT-IR

Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more than satisfactory results. In this review, an outline of the reasons why authenticity and traceability are important to the wine sector is given, along with a brief overview of the analytical methods used for their attainment; statistical issues and compounds, on which authentication usually is based, are discussed. Moreover, insight on the mode of action of FT-IR is given, along with successful examples from its use in different areas of interest for classification. Finally, prospects and challenges for suggested future research are given. For more accurate and effective analyses, the construction of a large database consisting of wines from different regions, varieties and winemaking protocols is suggested.

[1]  Andrea Versari,et al.  Progress in authentication, typification and traceability of grapes and wines by chemometric approaches , 2014 .

[2]  Daniel Cozzolino,et al.  Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data , 2012, Food Analytical Methods.

[3]  Stamatina Kallithraka,et al.  Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents. , 2006, Talanta.

[4]  Ana M. Jiménez-Carvelo,et al.  Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity - A review. , 2019, Food research international.

[5]  L Jiao,et al.  A new volatiles-based differentiation method of Chinese spirits using longpath gas-phase infrared spectroscopy. , 2014, Food chemistry.

[6]  D. Cozzolino,et al.  Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics. , 2012, Journal of agricultural and food chemistry.

[7]  Leqian Hu,et al.  Rapid detection of three quality parameters and classification of wine based on Vis-NIR spectroscopy with wavelength selection by ACO and CARS algorithms. , 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[8]  M. de la Guardia,et al.  Elemental fingerprint of wines from the protected designation of origin Valencia. , 2009 .

[9]  J. Sádecká,et al.  Determination of geographical origin of alcoholic beverages using ultraviolet, visible and infrared spectroscopy: A review. , 2015, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[10]  Daniel Cozzolino,et al.  Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review , 2019, Postharvest Biology and Technology.

[11]  Sofia Catarino,et al.  Effect of bentonite characteristics on the elemental composition of wine. , 2008, Journal of agricultural and food chemistry.

[12]  J. Arnó,et al.  Review. Precision Viticulture. Research topics, challenges and opportunities in site-specific vineyard management , 2009 .

[13]  F Baganz,et al.  Systematic functional analysis of the yeast genome. , 1998, Trends in biotechnology.

[14]  Robert G. Dambergs,et al.  Mid infrared spectroscopy and multivariate analysis: a tool to discriminate between organic and non-organic wines grown in Australia , 2009 .

[15]  Imtiaz Hussain,et al.  Recent development in the application of analytical techniques for the traceability and authenticity of food of plant origin , 2020 .

[16]  S. Kallithraka,et al.  Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification , 2017 .

[17]  S. Kallithraka,et al.  Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters. , 2015, Journal of food science.

[18]  Luis D. Martinez,et al.  Classification of monovarietal Argentinean white wines by their elemental profile , 2015 .

[19]  A. Lansink,et al.  Credence attributes and the quest for a higher price – a hedonic stochastic frontier approach , 2018, European Review of Agricultural Economics.

[20]  Michael Beverland,et al.  The 'real thing': Branding authenticity in the luxury wine trade , 2006 .

[21]  Q. Pan,et al.  Elemental Patterns of Wines, Grapes, and Vineyard Soils from Chinese Wine-Producing Regions and Their Association , 2012, American Journal of Enology and Viticulture.

[22]  I. Phau,et al.  The “timber box” effect for premium wines , 2020 .

[23]  Oliver Tomic,et al.  Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis. , 2009, Journal of agricultural and food chemistry.

[24]  S. Kallithraka,et al.  Ellagitannins in wines: Future prospects in methods of analysis using FT-IR spectroscopy , 2019, LWT.

[25]  T. Hoang,et al.  Wine: To drink or invest in? A study of wine as an investment asset in French portfolios , 2016 .

[26]  N. W. Barnett,et al.  Geographical classification of some Australian wines by discriminant analysis using HPLC with UV and chemiluminescence detection. , 2009, Talanta.

[27]  D. Wunderlin,et al.  Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics. , 2013, Food chemistry.

[28]  M. Ferreiro-González,et al.  FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines. , 2019, Food chemistry.

[29]  Renato Seeber,et al.  Multivariate data analysis in classification of musts and wines of the same variety according to vintage year , 1991 .

[30]  Yuan Liu,et al.  Geographical origin traceability of Cabernet Sauvignon wines based on Infrared fingerprint technology combined with chemometrics , 2019, Scientific Reports.

[31]  Maite Maguregui,et al.  Direct non-invasive molecular analysis of packaging label to assist wine-bottle authentication , 2020 .

[32]  C. Pappas,et al.  Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy , 2008 .

[33]  S. Kallithraka,et al.  Authenticity Determination of Greek-Cretan Mono-Varietal White and Red Wines Based on their Phenolic Content Using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics , 2016 .

[34]  C. Apetrei,et al.  Application of Spectroscopic UV-Vis and FT-IR Screening Techniques Coupled with Multivariate Statistical Analysis for Red Wine Authentication: Varietal and Vintage Year Discrimination , 2019, Molecules.

[35]  Daniel Cozzolino,et al.  Discrimination between Shiraz wines from different Australian regions: the role of spectroscopy and chemometrics. , 2011, Journal of agricultural and food chemistry.

[36]  R. Barbosa,et al.  Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. , 2019, Food Chemistry.

[37]  Rommel M. Barbosa,et al.  Classification of Cabernet Sauvignon from Two Different Countries in South America by Chemical Compounds and Support Vector Machines , 2016, Appl. Artif. Intell..

[38]  Jorge Franco,et al.  Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition , 2007 .

[39]  T. Somers,et al.  Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age” , 1977 .

[40]  C. van Leeuwen,et al.  The concept of terroir in viticulture , 2006 .

[41]  M. Urbano Cuadrado,et al.  Study of spectral analytical data using fingerprints and scaled similarity measurements , 2005, Analytical and bioanalytical chemistry.

[42]  D. Cozzolino,et al.  Classification of Chardonnay Grapes According to Geographical Indication and Quality Grade Using Attenuated Total Reflectance Mid-infrared Spectroscopy , 2018, Food Analytical Methods.

[43]  D. Valentin,et al.  Lexicon and types of discourse in wine expertise: The case of vin de garde , 2011 .

[44]  M. Kumsta,et al.  Authentication of riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds. , 2018 .

[45]  Fernanda Galgano,et al.  Analysis of trace elements in southern italian wines and their classification according to provenance. , 2008 .

[46]  I. Ştefănescu,et al.  Regional and Vintage Discrimination of Romanian Wines Based on Elemental and Isotopic Fingerprinting , 2016, Food Analytical Methods.

[47]  António S. Barros,et al.  In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction. , 2011, Journal of agricultural and food chemistry.

[48]  Daniel Cozzolino,et al.  Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand , 2011 .

[49]  Miguel Peris,et al.  Electronic noses and tongues to assess food authenticity and adulteration , 2016 .

[50]  G. Arfelli,et al.  Impact of Wooden Barrel Storage on the Volatile Composition and Sensorial Profile of Red Wine , 2007 .

[51]  W. Parr,et al.  Contribution of cross-cultural studies to understanding wine appreciation: A review. , 2019, Food research international.

[52]  Daniel Cozzolino,et al.  Development of a rapid "fingerprinting" system for wine authenticity by mid-infrared spectroscopy. , 2006, Journal of agricultural and food chemistry.

[53]  F. Cabello,et al.  Anthocyanin pattern of several red grape cultivars and wines made from them , 2002 .

[54]  P. Barrulas,et al.  Multi-element composition of red, white and palhete amphora wines from Alentejo by ICPMS , 2018, Food Control.

[55]  Ian Goodall,et al.  The determination of the authenticity of wine from its trace element composition , 1997 .

[56]  Branko Balla,et al.  Classification of Slovak white wines using artificial neural networks and discriminant techniques , 2009 .

[57]  S. García-Martín,et al.  Detection and quantification of adulterations in aged wine using RGB digital images combined with multivariate chemometric techniques , 2019, Food chemistry: X.

[58]  Manfred Spraul,et al.  Targeted and nontargeted wine analysis by (1)h NMR spectroscopy combined with multivariate statistical analysis. Differentiation of important parameters: grape variety, geographical origin, year of vintage. , 2013, Journal of agricultural and food chemistry.

[59]  D P Mesquita,et al.  New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR). , 2018, Food chemistry.

[60]  S. Kallithraka,et al.  Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time , 2017, Journal of analytical methods in chemistry.

[61]  Marta Elena Díaz-García,et al.  Artificial Neural Network and Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy to identify the chemical variables related to ripeness and variety classification of grapes for Protected. Designation of Origin wine production , 2019, Comput. Electron. Agric..

[62]  A. Rato,et al.  Predicting calcium in grape must and base wine by FT-NIR spectroscopy. , 2019, Food chemistry.

[63]  Maurizio Aceto,et al.  A traceability study on the Moscato wine chain. , 2013, Food chemistry.

[64]  S. Gómez-Alonso,et al.  Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. , 2007, Journal of agricultural and food chemistry.

[65]  G. Cristalli,et al.  Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME-GC-MS and HPLC-MS. , 2012, Food chemistry.

[66]  Y. Monakhova,et al.  Independent components analysis as an alternative to principal component analysis and discriminant analysis algorithms in the processing of spectrometric data , 2015, Journal of Analytical Chemistry.

[67]  N. Jakubowski,et al.  Analysis of wines by ICP-MS: Is the pattern of the rare earth elements a reliable fingerprint for the provenance? , 1999 .