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Monitoring red wine fermentation in Australia: a novel application of visible
and near infrared spectroscopy Daniel Cozzolino,* Mango Parker, Robert G. Dambergs, Markus Herderich and Mark Gishena
The
Australian Wine Research Institute. Waite Road, Urrbrae, PO Box 197, Adelaide, SA 5064, Australia and The Cooperative Research Centre for Viticulture, PO Box 154, Glen
Osmond, SA 5064, Australia. E-mail: daniel.cozzolino@awri.com.au
aCurrent address: Gishen Consulting, PO Box, Hahndorf, SA 5425, Australia. E-mail:
mark.gishen@internode.on.net
ABSTRACT:
Over the last few years, the AWRI has been searching for new applications of spectroscopic techniques in the vis, NIR and mid-infrared
(MIR) wavelength regions of the electromagnetic spectrum to be used for the analysis and quality control (QC) of both grapes and wines by the Australian wine industry. As part
of this development, the feasibility of using vis and NIR spectroscopy combined with chemometrics to monitor fermentation during red wine production as a process analytical
technology tool for the wine industry was explored.
Keywords:
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