Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

Phenolic compounds have a strong influence on the quality and authenticity of grapes, and they have been the main objective of several studies due to its importance on the structure, flavour and color of wines. These compounds have been determined along time by different instrumental techniques combining physical and chemical methodologies. Nowadays, innovative analytical systems, based on spectroscopy, have the ability to analyse complex chemical samples. These systems are increasing on the wine industry since they are fast, accurate and eco-friendly methods. This work reviews current applications of vibrational spectroscopy techniques for the measurement and prediction of different phenolic compounds in grapes and wines. The employed chemometrics tools and the statistical strategies have also been revised and included.