Using Raman Spectroscopy as a Fast Tool to Classify and Analyze Bulgarian Wines—A Feasibility Study

Abstract

Raman spectroscopy, being able to provide rich information about the chemical composition of the sample, is gaining an increasing interest in the applications of food. Raman spectroscopy was used to analyze a set of wine samples (red and white) sourced from rarely studied traditional Bulgarian wines. One of the objectives of this study was to attempt the fast classification of Bulgarian wines according to variety and geographic origin. In addition, calibration models between phenolic compounds and Raman spectroscopy were developed using partial least squares (PLS) regression using cross-validation. Good calibration statistics were obtained for total phenolic compounds (by the Folin–Ciocalteu method) and total phenolic compounds and phenolic acids (spectrophotometrically at 280 nm) where the coefficient of determination (R2) and the standard error in the cross-validation (SECV) were 0.81 (474.2 mg/dm3 gallic acid), 0.87 (526.6 mg/dm3 catechin equivalents), and 0.81 (44.8 mg/dm3 caffeic equivalents), respectively. This study has demonstrated that Raman spectroscopy can be suitable for measuring phenolic compounds in both red and white wines.