Use of Visible and Short-Wave Near-Infrared Hyperspectral Imaging To Fingerprint Anthocyanins in Intact Grape Berries

In red grape berries, anthocyanins account for about 50% of the skin phenols and are responsible for the final wine color. Individual anthocyanin levels and compositional profiles vary with cultivar, maturity, season, region, and yield and have been proposed as chemical markers to differentiate wines and to provide valuable information regarding the adulteration of musts and wines. A fast, easy, solvent-free, nondestructive method based on visible, short-wave, and near-infrared hyperspectral imaging (HSI) in intact grape berries to fingerprint the color pigments in eight different grape varieties was developed and tested against HPLC. Predictive models based on modified partial least-squares (MPLS) were built for 14 individual anthocyanins with coefficients of determination of cross-validation (<i>R</i><sup>2</sup><sub>CV</sub>) ranging from 0.70 to 0.93. For the grouping of total and nonacylated anthocyanins, external validation was conducted with coefficient of determination of prediction (<i>R</i><sup>2</sup><sub>P</sub>) of 0.86. HSI could potentially become an alternative to HPLC with reduced analysis time and labor costs while providing reliable and robust information on the anthocyanin composition of grape berries.