The Australian Wine Research Institute (AWRI) has a long history of developing applications of spectroscopic techniques for the analysis of grapes and wine. Spectroscopic techniques used or developed by the AWRI includes the ultraviolet (UV), visible (Vis), near infrared (NIR) and mid-infrared (MIR) wavelength regions of the electromagnetic spectrum. These have been used to develop methods for rapid analysis and quality control in the Australian wine sector, as well as by wine scientists and researchers.
To access a ‘Fact Sheet’ summarising the activities of the Rapid Analytical Methods team and how this will benefit your business, click here.
Other Fact sheets
- The AWRI Tannin Portal (PDF, 148kb)
- Understanding and using results from the AWRI Tannin Web Portal (PDF, 106kb)
- Measuring red wine colour using the Modified Somers assay (PDF, 250kb)
- Measuring total anthocyanins (colour) in red grape berries (PDF, 350kb)
- Measuring tannins in grapes and red wine using the MCP (methyl cellulose precipitable) tannin assay (PDF, 286kb)
- Introducing BevScan – a new tool for non-destructive wine analysis and classification (PDF, 164kb)
- BevScan in-bottle measurement of variable bottle oxidation (PDF, 114kb)
- BevScan Case study: Using BevScan to screen bottles of a white wine affected by variable oxidation (PDF, 420kb)
- BevScan Case study: Non-invasive spectroscopic screening – A new approach to assessing damaged wines
- Mariola Kwiatkowski, Maurizio Ugliano and Elizabeth Waters. VIS-NIR spectroscopy to predict selected chemical parameters in unopened bottles of Sauvignon Blanc wines.Winner of the Best Poster Presentation Award Australian Near Infrared Spectroscopy GroupPresented to Mariola Kwiatkowski, Maurizio Ugliano and Elizabeth Waters at the 14th Australian Near Infrared Spectroscopy Conference Adelaide, South Australia, April 20-21 2010.