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Chemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopy

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Abstract

Spanish wine vinegars belonging to Vinagre de Montilla-Moriles protected designation of origin (PDO) must satisfy some chemical characteristics. These characteristics are mainly responsible of their high and exceptional quality. This study assessed the potential of near-infrared spectroscopy (NIRS) as a non-destructive technology for characterizing wine vinegars belonging to this PDO. A total of 107 vinegars were used to predict major chemical quality parameters (volumic mass, reducing sugars, total acidity and pH) using a scanning monochromator (spectral range 400–2500 nm) with the spinning module, working in transflectance mode. The models developed showed values for the coefficient of regression for cross-validation between 0.95 and 0.99 for volumic mass, reducing sugars and total acidity. Therefore, the results confirm that NIRS technology combined with linear regression strategies such as the modified partial least squares (MPLS) regression can indeed respond to the needs of the vinegar cellars and help them to measure the commonest chemical quality parameters of wine vinegars belonging to Vinagre de Montilla-Moriles (PDO), especially in the case of vinegars with different sugar contents (dry, semi-sweet, sweet and balsamic). However, the number of vinegars as well as their variability should be increased in order to obtain more robust models.

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Acknowledgements

The authors would like to thank the Central Research Support Service of the University of Córdoba and especially Dr. Juan García Olmo, as well as the Vinagre de Montilla-Moriles (PDO) vinegar cellars.

Author information

Correspondence to María-Teresa Sánchez or María-Isabel López.

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Conflict of Interest

María-Teresa Sánchez declares that she has no conflict of interest. Rocío Márquez declares that she has no conflict of interest. Irina Torres declares that she has no conflict of interest. María-José de la Haba declares that she has no conflict of interest. Dolores Pérez-Marín declares that she has no conflict of interest. María-Isabel López declares that she has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Informed consent was obtained from all individual participants included in this study.

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Sánchez, M., Márquez, R., Torres, I. et al. Chemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopy. Food Anal. Methods 13, 802–810 (2020). https://doi.org/10.1007/s12161-019-01697-z

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Keywords

  • Vinagre de Montilla-Moriles (PDO)
  • NIR spectroscopy
  • Volumic mass
  • Reducing sugars
  • Total acidity