Application of infrared spectroscopy for the prediction of color components of red wines

The chemistry of red wine color is a complex topic that is of great interest for winemaking. Improved or innovative methods of analysis are required for research and quality control. Several techniques are currently available to analyze grape and wine color, including high performance liquid chromatography and ultraviolet, visible, near-infrared, and mid-infrared spectroscopy. In particular, Fouriertransform infrared spectroscopy combined with chemometrics is well suited for correlating the spectral response of a sample to its compositional profile, and represents a valid alternative to the standard UV–vis technique. This short review focuses on the application of spectroscopy for the analysis of grape and wine color components and the contribution of spectral preprocessing to improve the multivariate calibration.