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FT-IR with partial least squares (PLS) was used to establish a full calibration model for tartaric acid, malic acid, lactic acid, succinic acid, citric acid and acetic acid in wines, vinegars and spirits. Sample pre-treatment was not required except for filtering.The PLS method was employed and FT-IR spectra were correlated with the results from a reference HPLC method. In the validation with an independent...
FT-IR spectra were employed for the differentiation and classification of wines and brandies during their ageing process, as well as for the characterisation and differentiation of distilled drinks from several producing countries. The FT-IR spectra have enabled the differentiation of the six scales of ageing of sherry wine. A good linear regression fit (regression coefficient=0.995) has been obtained...
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