Research Progress on Spectroscopic Techniques in Wine Quality Evaluation and Control

Wine is a complex solution system generated by physical, chemical and biological transformation of grape berries. Traditional methods for wine authenticity identification and quality control are cumbersome and time-consuming, and therefore cannot meet the needs of mass production. Spectroscopic techniques can simplify the procedure of wine analysis, shorten the analysis time, and enable simultaneous analysis of multiple components. Therefore, spectroscopic techniques have been widely used to assess wine quality and identify the geographical origin, variety, age and authenticity of wine. Furthermore, the combination of spectroscopic techniques and chemometrics allows the identification or modeling of key chemical markers, providing rapid, accurate, non-destructive and real-time detection for wine analysis and quality control. In this article, we summarize the theoretical basis for the application of ultraviolet-visible (UV-Vis), infrared, fluorescence and Raman spectroscopy for wine analysis. Furthermore, we review the current status of the application of spectroscopic techniques in conjunction with chemometrics for wine traceability, quality control and authenticity identification. Finally, we discuss the challenges that spectroscopic techniques face when applied in practice and propose possible solutions to these challenges.