Infrared Spectroscopy

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

infrared spectroscopy is fast becoming a routine analysis method in wine laboratories. This ground-breaking technique relies on the fact that all organic compounds have a unique spectral fingerprint in the Near Infrared (NIR) and Mid Infrared (MIR) regions of the electromagnetic spectrum. In the past it has been difficult to interpret these fingerprints on grape or wine samples but by the 2010s, the availability of cheap instrumentation, computing power, and software development meant that it had become a standard method of analysis in food and agriculture, including the wine industry.