基于红外光谱的葡萄酒关键质量属性快速分析评价研究进展

红外光谱技术作为一种快速无损、简便高效的鉴别技术被广泛他应用于葡萄酒的品质检测和定性鉴别中,与化学计量学方法结合可实现对复杂样品各理化成分的多组分检测及分类鉴别,实现对未知样本的定性或定量分析。文章对近红外、中红外光谱分析技术作了简要概述,系统综述了国内外有关红外光谱技术在葡萄酒的品种、产地、年份、陈酿方式及其他方面的分类识别与品质鉴别的研究进展,总结了目前葡萄酒品质分析所存在的问题,并展望了今后红外光谱技术在葡萄酒检测应用中的发展方向和研究重点。

Recent Progress in Rapid Assessment of Wine Critical Quality Attributes Based on Infrared Spectroscopy

As a rapid, non-destructive, simple and efficient analytical technique, infrared spectroscopy has been widely used in wine quality analysis and qualitative identification. The combined use of chemometrics and infrared spectroscopy enables the multi-component detection and classification of various physical and chemical components of complex samples, and therefore allows qualitative or quantitative analysis of unknown samples. In this article, a brief overview of near- and midinfrared spectroscopy is presented. We also provide a systematic review of recent progress in the application of infrared spectroscopy in the qualitative classification and identification of different wines produced from diverse varieties, origins, vintages and aging methods. Moreover, problems existing in wine quality analysis are summarized and the future directions and research priorities for the application of infrared spectroscopy in wine quality analysis are proposed.