engleski

Prediction of some oenological characteristics of wine Prošek using near infrared spectroscopy

The aim of this study was to examine the possibility to predict concentrations of ethanol, fructose, glucose and total acidity in wine Prošek using specific wavelength. Wines Prošek were produced using two grape varieties (Plavac mali and Pošip). Physical-chemical measurements (relative density, real alcohol, total extract, reducing sugars, pH, total acidity, volatile acidity, ash, free sulphur dioxide, total sulphur dioxide) were conducted for wine samples. The absorbance of wines Prošek was measured using defined wavelengths with the instrument NIR-128-1.7-USB/6.25/50 μm with scan range 904-1699 nm. Calibration equations were developed from NIR data using partial least squares (PLS) regression with internal cross validation. Using PLS regression, very good calibration statistics (R2 > 0.80) were obtained for the prediction of total alcohol, fructose, glucose and acidity for the red wine Prošek produced from grape variety Plavac mali regardless which yeast was used in the production. The same efficiency was detected for the white wine Prošek produced from the grape variety Pošip only in predicting content of alcohol and acidity. From the stacking data of the experiment and gained from the models can be concluded that near infrared spectroscopy could be used as rapid alternative method for the prediction of the concentration of alcohol and acidity for Prošek wines regardless the grape variety and in prediction of concentration of fructose and glucose just for Prošek wines produced from grape variety Plavac mali regardless the yeast used in the wine production.

NIRs; wine Prošek; prediction

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