Chapter 12
Automatic Analysers in Oenology
Marc Dubernet
Contents
12.1 Introduction...................... ........................................ 649
12.2 FlowInjection(FIA)Analysers .............................................. 650
12.2.1 Composition and Principle of an FIA Analyser.................... ...... 650
12.2.2 Commonly FIA Analytical Methods............................. ...... 652
12.3 SequentialAnalysers ....................................................... 656
12.3.1 PrincipleandOrganisationofaSequentialAnalyser ...................... 656
12.3.2 Composition of a Sequential Analyser............................ ...... 657
12.3.3 AnalyticalScheme .................................................. 657
12.3.4 Usual Methods Based in Sequential Analysis...................... ...... 659
12.4 NearInfra-Red Analyser .................................................... 664
12.4.1 Principle .......................................................... 664
12.4.2 Material........................................................... 664
12.4.3 Operation.......................................................... 665
12.4.4 Usual NIR Methods......... ........................................ 666
12.5 Fourier-Transform Infra-Red Analysers(FTIR) ................................ 666
12.5.1 MaterialandPrincipleoftheMethod................................... 667
12.5.2 Interferometry andFourierTransform .................................. 667
12.5.3 Installation and Acquisition of Infra-Red Spectra................... ...... 668
12.5.4 Chemometrics ..................................................... 668
12.5.5 AnalysisofNearInfra-Red Spectra ................................... 669
12.5.6 PrincipalStepsinSpectralAnalysis.................................... 672
12.5.7 The Importance of Quality Control of the Results.................. ...... 672
12.5.8 Usual IR Methods.......... ........................................ 673
References ............................................................... 675
12.1 Introduction
Automatic analysers are nowadays universally used in oenological laboratories, and
this includes control laboratories who often employ these techniques for screening
purposes before applying reference methods when limit values have been identified.
M. Dubernet (B)
Laboratoires Dubernet, 9 quai d’Alsace, F-11100 Narbonne
e-mail: [email protected]
M.V. Moreno-Arribas, M.C. Polo (eds.),Wine Chemistry and Biochemistry,
DOI 10.1007/978-0-387-74118-524,©CSpringer Science+Business Media, LLC 2009
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