In the wine industry it is important to know the phenolic composition of all the by-products that result from each phase of the winemaking process in order to determine their antioxidant potential and also their potential industrial uses. In order to do this, at present the conventional chemical techniques used are quite complex, time consuming and even dangerous due to health and environmental reasons.
Given the necessity to obtain alternative non destructive methods, that do not require lenghty analysis practices nor the use of solvents, a research group of the University of Siviglia developed a rapid technique to evaluate the chemical composition of winemaking by-products. It is an analysis of hyperspectral images that can anticipate the phenolic content of winemaking by-products such as grape seeds, skins and stems by using their reflectance spectrum in the near infrared region.
Riferimenti
Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging. Jara-Palacios, M.J., Rodríguez-Pulido, F.J., Hernanz, D., Escudero-Gilete, M.L., Heredia, F.J. Publicado en Australian Journal of Grape and Wine Research Volume 22, Issue 1, 1 February 2016, Pages 11-15. DOI: 10.1111/ajgw.12165
