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The content of phenolic compounds determines the state of phenolic ripening of red grapes, which is a key criterion in setting the harvest date to produce quality red wines. Wine phenolics are also important quality components that contribute to the color, taste, and mouth feel of wines. Spectroscopic techniques (e.g., near and mid infrared) offer the potential to simplify and reduce the analytical time for a range of grape and wine analytes. It is this characteristic, together with the ability to simultaneously measure several analytes in the same sample at the same time, which makes these techniques very attractive for use in both industry and research. The objective of this mini review is to present examples and to discuss different applications of visible (VIS), near infrared (NIR) and mid infrared (MIR) to assess and measure phenolic compounds in grape and wines.

The Role of Visible and Infrared Spectroscopy Combined with Chemometrics to Measure Phenolic Compounds in Grape and Wine Samples