FT-NIR Analysis and Temperature Dependence of Different Italian Wine Samples

Food classification represents an important task for quality control and identification of foodstuff product adulteration. At the present time, consumers are gradually looking for quality seals and trust marks on food products, and expected manufacturers and retailers to provide products of high quality. Wine is, from a chemical point of view, a complex mixture of water, alcohol, organic acids, phenolic compounds, sugars, amino acids and various minerals. The Italian wine is one of the most valued commodities from the international wine and food industry. The aim of this paper was to enhance any possible spectral difference, if present, between in box, commercial and homemade wines both red and white, related to sample temperature, by Fourier transform near infrared spectroscopy (FT-NIR). In particular the minimum located at 1660 nm was studied, because it shifted towards lower wavelengths when the sample temperature increases. In the next future it could be interesting to extend the analysis in order to determine whether and how the wine contamination can effectively affect the spectral behavior of food matrixes.