Spanish wine vinegars belonging to Vinagre de Montilla-Moriles protected designation of origin (PDO) must satisfy some chemical characteristics. These characteristics are mainly responsible of their high and exceptional quality. This study assessed the potential of near-infrared spectroscopy (NIRS) as a non-destructive technology for characterizing wine vinegars belonging to this PDO. A total of 107 vinegars were used to predict major chemical quality parameters (volumic mass, reducing sugars, total acidity and pH) using a scanning monochromator (spectral range 400–2500 nm) with the spinning module, working in transflectance mode. The models developed showed values for the coefficient of regression for cross-validation between 0.95 and 0.99 for volumic mass, reducing sugars and total acidity. Therefore, the results confirm that NIRS technology combined with linear regression strategies such as the modified partial least squares (MPLS) regression can indeed respond to the needs of the vinegar cellars and help them to measure the commonest chemical quality parameters of wine vinegars belonging to Vinagre de Montilla-Moriles (PDO), especially in the case of vinegars with different sugar contents (dry, semi-sweet, sweet and balsamic). However, the number of vinegars as well as their variability should be increased in order to obtain more robust models.

中文翻译：

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使用近红外光谱法对属于Vinagre de Montilla-Moriles保护的原产地名称的葡萄酒醋进行化学表征

属于Vinagre de Montilla-Moriles的西班牙葡萄酒醋受保护的原产地标记（PDO）必须满足某些化学特性。这些特征主要是由于其高品质和出众的品质。这项研究评估了近红外光谱（NIRS）作为非破坏性技术表征该PDO酒醋的潜力。使用半透明扫描仪（光谱范围为400–2500 nm）和旋转模块，通过透射反射模式，总共使用107瓶醋来预测主要的化学质量参数（总质量，还原糖，总酸度和pH）。所开发的模型显示出交叉验证的回归系数的值介于0.95和0.99之间（以体积计），减少的糖分和总酸度。所以，Vinagre de Montilla-Moriles（PDO），尤其是在食糖含量不同的醋（干，半甜，甜和香醋）的情况下。但是，应增加醋的数量及其变异性，以获得更可靠的模型。