Application of near‐infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening

Abstract

AbstractBACKGROUNDThe knowledge of volatile compounds concentration in grape berries is very valuable information for the winemaker, since these compounds are strongly involved in the final wine quality, and in consumer acceptance. In addition, it would allow to set the harvest date according to aromatic maturity, to classify grape berries according to their quality and to make wines with different characteristics, among other implications. However, so far, there are no tools that allow the volatile composition to be measured directly on intact berries, either in the vineyard or in the winery.RESULTSIn this work, the use of near‐infrared (NIR) spectroscopy to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco grape berries during ripening was evaluated. For this purpose, the spectra in the NIR range (1100–2100 nm) of 240 intact berry samples were acquired in the laboratory. From these same samples, the concentration of volatile compounds was analyzed by thin film‐solid‐phase microextraction‐gas chromatography–mass spectrometry (TF‐SPME‐GC–MS), and the TSS were quantified by refractometry. These two methods were used as reference methods for model building. Calibration, cross‐validation and prediction models were built from spectral data using partial least squares (PLS). Determination coefficients of cross‐validation (R2CV) above 0.5 were obtained for all volatile compounds, their families, and TSS.CONCLUSIONSThese findings support that NIR spectroscopy can be successfully use to estimate the aromatic composition as well as the TSS of intact Tempranillo Blanco berries in a non‐destructive, fast, and contactless form, allowing simultaneous determination of technological and aromatic maturities. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.