Characterization of wine fermentations using fiber optic LWUV-Vis-SWNIR spectroscopy

Abstract

Spectroscopy is widely used in biological sciences, being applied to liquids, pastes, powders, films, fibers, gases and surfaces. It makes possible to characterize proteins, peptides, lipids, membranes and carbohydrates in pharmaceuticals, foods, plants or animal tissues. It can also provide detailed information about the structure and mechanism of action of molecules. In this work we explore the use of fiber optics UV-VISSWNIR spectroscopy to characterize grape must fermentations of 114 different Saccharomyces cerevisiae strains. Results show that fiber optics UVVIS- SWNIR spectroscopy is a robust technique for characterize different wine fermentations, being able to characterize and differentiate the fermentation of different strains of S. cerevisiae based on their origins, by each spectroscopic fingerprint.