Comparison of Different Spectral Ranges to Monitor Alcoholic and Acetic Fermentation of Red Grape Must Using FT‑NIR Spectroscopy and PLS Regression

Wine vinegar is produced through a two-phase fermentation of grape must: initially, yeast converts grape sugars into ethanol,
and subsequently, acetobacteria oxidize ethanol into acetic acid. This process, spanning weeks when conducted by surface
fermentation, requires constant monitoring of ethanol and total acidity levels. To enhance the quality and efciency of process
monitoring, vinegar production is shifting to faster, environmentally sustainable methods. Near-infrared (NIR) spectroscopy,
recognized for its non-invasiveness and speed, is ideal for online implementation in process control. This study tracked
dual fermentation in red grape must over an extended period, monitoring two diferent batches simultaneously to assess
fermentation kinetics and reproducibility. Ethanol content and total acidity were analyzed in fermenting musts throughout
the whole fermentation process using both classical laboratory analyses and FT-NIR spectroscopy. Principal Component
Analysis (PCA) was used to explore the spectral dataset, then Partial Least Squares (PLS) was used to develop calibration
models for predicting ethanol and acidity. The models calculated considering the entire spectral range were compared
with those obtained for two narrower zones, where more cost-efective and easily miniaturizable sensors are available on
the market. FT-NIR allowed to efectively determine ethanol content and acidity (R2
Pred>0.98), both over the entire range
(12,500–4000 cm−1, corresponding to 800–2500 nm) and in the 10,526–6060 cm−1 (950–1650 nm) region. Although less
satisfactory, still acceptable results were obtained in the 12,500–9346 cm−1 (800–1070 nm) region (R2
Pred>0.81), confrming the potential for cost-efective devices in real-time fermentation monitoring.