Feasibility assessment of a low-cost near-infrared spectroscopy-based prototype for monitoring polyphenol extraction in fermenting musts
Author(s)
Date Issued
2025
Type
article
Volume
105
Issue
11
Start Page
6115
End Page
6125
Abstract
The winemaking industry increasingly relies on non-destructive techniques to support processing activities, particularly in response to climate change-induced imbalances between technological and phenolic grape maturity. Spectroscopy-based instruments have become widely available for monitoring key parameters such as total polyphenols, anthocyanins and tannins during maceration and fermentation. Near-infrared (NIR) spectroscopy presents a promising solution for rapid and efficient analysis, potentially enhancing process control and decision-making in winemaking.