Towards on-line monitoring of phenolic content in red wine grapes: A feasibility study

Phenolics and spectroscopy: challenges and successful stories in the grape and wine industry

Phenolic compounds are considered to have a major role in the quality of grapes and wine. These compounds contribute to the sensory perception of red wine as they are involved in astringency and bitterness as well as in determining the colour intensity of grapes and wine (e.g., anthocyanins content). Several techniques are used to characterise and quantify these compounds in grapes and wine samples such as ultraviolet-visible spectroscopy or high-performance liquid chromatography. More recently, different applications and reports have shown the value of vibrational spectroscopy techniques to monitor and measure phenolic compounds along the grape and wine value chain. This article summarises as well as discusses challenges and successful stories in relation to the utilisation of vibrational spectroscopy techniques to measure phenolic compounds in grapes and wine. Specifically, content presented at the workshop 'Outstanding sensors challenge beverage and food future' organised by the Italian Society of Food Science and Technology and the University of Pisa (Pisa, Italy) is summarised. Although vibrational spectroscopy techniques have been proven to be of importance to measure composition across the grape and wine value chain, the adoption of these technologies has been compromised by the accessibility and price of instruments. Understanding the basic principles of the different vibrational spectroscopy methods (e.g., characteristics, limit of detection) as well as how to effectively use the data generated are still main barriers facing the incorporation of these techniques into the grape and wine industry. Furthermore, is still not clear for many users of these technologies how they will contribute to the sustainability of the wine industry as well as to preserve the identity of the wine making process. © 2023 Society of Chemical Industry.

Evaluating the Greenness of Wine Analytical Chemistry: A New Metric Approach

While the wine industry has already adopted some sustainable and environmentally friendly practices, special attention should be paid to the greenness of the analytical methodologies used. In this study, a new tool called "Green Wine Analytical Procedure Evaluation" (GWAPE) was developed to fulfill these "green" requirements. This framework offers a structured approach to evaluating the environmental impact of wine analysis processes, covering all the analytical steps from sample collection to the final results. GWAPE provides quantitative information, uses schematic representations, assigns varying levels of importance to green chemistry principles, and conducts detailed evaluations of hazard structures. Since wine analytical methods typically involve fewer highly hazardous reagents, certain criteria previously applied in green analytical chemistry should be integrated or omitted. In summary, GWAPE offers a customized and precise solution to help the laboratories of enology and the wineries assess their analytical methodologies' environmental impact. As an example of application, the proposed metric was used to evaluate the greenness of three different standard analytical methodologies to determine sugars in wine, showing good discrimination ability.

Assessment of Physicochemical Parameters in Two Winegrapes Varieties after Foliar Application of ZnSO4 and ZnO

One-third of the world's population is suffering from "hidden hunger" due to micronutrient deficiency. Zinc is acquired through diet, leading its deficiency to the development of disorders such as retarded growth, anorexia, infections, and hypogeusia. Accordingly, this study aimed to develop an agronomic workflow for Zn biofortification on two red winegrapes varieties (cv. Castelão and Syrah) and determine the physicochemical implications for winemaking. Both varieties produced in Setúbal (Portugal) were submitted to four foliar applications of ZnSO₄ or ZnO (900 and 1350 g ha^-1, respectively), during the production cycle. At harvest, Zn biofortification reached a 4.3- and 2.3-fold increase with ZnO 1350 g ha^-1 in Castelão and Syrah, respectively (although, with ZnSO₄ 1350 g ha^-1 both varieties revealed an increase in Zn concentration). On a physiological basis, lower values of NDVI were found in the biofortified grapes, although not reflected in photosynthetic parameters with cv. Syrah shows even a potential benefit with the use of Zn fertilizers. Regarding physical and chemical parameters (density, total soluble solids, dry weight, and color), relative to the control no significant changes in both varieties were observed, being suitable for winemaking. It was concluded that ZnSO₄ and ZnO foliar fertilization efficiently increased Zn concentration on both varieties without a negative impact on quality, but cv. Castelão showed a better index of Zn biofortification and pointed to a potentially higher quality for winemaking.

White wine phenolics: current methods of analysis

White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and electrochemical methods are reported. The interest of research in this area combined with the advances in technology aimed at the winemaking industry are promoting the establishment of novel approaches for identifying, quantifying, and classifying phenolic compounds in white wine. This review article provides an overview of the current research into white wine phenolics through a critical discussion of the analytical methods employed. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits

Recent studies have demonstrated the metabolic benefits of phenolic compounds on human health. However, traditional analytical methods used for quantification of total phenolic compounds are time-consuming, laborious, require a high volume of reagents, mostly toxic substances, and involve several steps that can result in systematic and instrumental errors. Spectroscopic techniques have been used as alternatives to these methods for the determination of bioactive compounds directly in the food matrix by minimal sample preparation, without using toxic reagents. Therefore, this overview presents the advantages of nondestructive methods focusing on infrared spectroscopy (IR), for the quantification of total phenolic compounds in fruits. In addition, the main difficulties in applying these spectroscopic techniques are presented, as well as a comparison between the quantification of total phenolic compounds by traditional and IR methods. This review concludes by focusing on model building, highlighting that IR data are mainly processed using the partial least-squares (PLS) regression method to predict total phenolic content. The development of portable and inexpensive IR instruments, combined with multivariate data processing, could give to the consumers a straightforward technology to evaluate the total phenolic content of fruits prior to purchase.

Optimisation of PLS Calibrations for Filtered and Untreated Samples towards In-Line Monitoring of Phenolic Extraction during Red-Wine Fermentations

Infrared spectroscopy provides an efficient, robust, and multivariate means to measure phenolic levels during red-wine fermentations. However, its use is currently limited to off-line sampling. In this study, partial least squares (PLS) regression was used to investigate the possibility of using spectral data from minimally pre-treated or untreated samples for the optimisation of prediction calibrations towards an in-line monitoring set-up. The evaluation of the model performance was conducted using a variety of metrics. Limits of detection and quantification of the PLS calibrations were used to assess the ability of the models to predict lower levels of phenolics from the start of fermentation. The calibrations were shown to be useful for the quantification of phenolic compounds and phenolic parameters with minimal or no sample pre-treatment during red-wine fermentation. Upon evaluation of performance, the calibrations built for attenuated-transmission Fourier-transform mid-infrared (ATR-FT-MIR) and diffuse-reflectance Fourier-transform near-infrared (DR-FT-NIR) were shown to be the most suitable spectroscopy techniques for eventual application in an automated and in-line system with values for limits of detection and quantification being suitable for the entire duration of fermentation.

System optimisation quantitative model of on-line NIR: a case of Glycyrrhiza uralensis Fisch extraction process

INTRODUCTION

The on-line analysis of active pharmaceutical ingredients (APIs) during the extraction process in herbal medicine is a challenge. Establishing a reliable and robust model is a critical procedure for the industrial application of on-line near-infrared (NIR) technology.

OBJECTIVE

To evaluate the advantages of on-line NIR model development using system optimisation strategy, Glycyrrhiza uralensis Fisch was used as a case. The content of liquiritin and glycyrrhizic acid was monitored during pilot scale extraction process of Glycyrrhiza uralensis Fisch in three batches.

METHODS

High-performance liquid chromatography (HPLC) was used as reference method for content determination of liquiritin and glycyrrhizic acid. The quantitative models of on-line NIR were developed by system optimisation of processing trajectory. For comparison, the models were simultaneously developed by stepwise optimisation. Moreover, the modelling parameters obtained through system optimisation and stepwise optimisation were reused in three batches. Root mean square error of prediction (RMSEP) and residual predictive deviation (RPD) were used to assess the model quality.

RESULTS

The average values of RMSEP and RPD of systematic model for liquiritin in three batches were 0.0361, 4.1525 (first batch), 0.0348, 4.7286 (second batch) and 0.0311, 4.9686 (third batch), respectively. In addition, the modelling parameters of systematic model for glycyrrhizic acid in three batches were same, and the average values of RMSEP and RPD were 0.0665 and 5.2751, respectively. The predictive performance and robustness of systematic models for the three batches were better than the comparison models.

CONCLUSION

The work demonstrated that system optimisation quantitative model of on-line NIR could be used to determine the contents of liquiritin and glycyrrhizic acid during Glycyrrhiza uralensis Fisch extraction process.

Infrared Spectroscopy and Chemometric Applications for the Qualitative and Quantitative Investigation of Grapevine Organs

The fourth agricultural revolution is leading us into a time of using data science as a tool to implement precision viticulture. Infrared spectroscopy provides the means for rapid and large-scale data collection to achieve this goal. The non-invasive applications of infrared spectroscopy in grapevines are still in its infancy, but recent studies have reported its feasibility. This review examines near infrared and mid infrared spectroscopy for the qualitative and quantitative investigation of intact grapevine organs. Qualitative applications, with the focus on using spectral data for categorization purposes, is discussed. The quantitative applications discussed in this review focuses on the methods associated with carbohydrates, nitrogen, and amino acids, using both invasive and non-invasive means of sample measurement. Few studies have investigated the use of infrared spectroscopy for the direct measurement of intact, fresh, and unfrozen grapevine organs such as berries or leaves, and these studies are examined in depth. The chemometric procedures associated with qualitative and quantitative infrared techniques are discussed, followed by the critical evaluation of the future prospects that could be expected in the field.

From the Laboratory to The Vineyard-Evolution of The Measurement of Grape Composition using NIR Spectroscopy towards High-Throughput Analysis

Compared to traditional laboratory methods, spectroscopic techniques (e.g., near infrared, hyperspectral imaging) provide analysts with an innovative and improved understanding of complex issues by determining several chemical compounds and metabolites at once, allowing for the collection of the sample “fingerprint”. These techniques have the potential to deliver high-throughput options for the analysis of the chemical composition of grapes in the laboratory, the vineyard and before or during harvest, to provide better insights of the chemistry, nutrition and physiology of grapes. Faster computers, the development of software and portable easy to use spectrophotometers and data analytical methods allow for the development of innovative applications of these techniques for the analyses of grape composition.