Nogales Bueno, JulioHernández Hierro, José MiguelRodríguez Pulido, Francisco JoséHeredia Mira, Francisco José2022-12-142022-12-142014Nogales Bueno, J., Hernández Hierro, J.M., Rodríguez Pulido, F.J. y Heredia Mira, F.J. (2014). Determination of Technological Maturity of Grapes and Total Phenolic Compounds of Grape Skins in Red and White Cultivars During Ripening by Near Infrared Hyperspectral Image: A Preliminary Approach. Food Chemistry, 152, 586-591. https://doi.org/10.1016/j.foodchem.2013.12.030.0308-81461873-7072https://hdl.handle.net/11441/140453Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar concentration, titratable acidity and pH by modified partial least squares regression (MPLS) using a number of spectral pre-treatments and different sets of calibration. The obtained results (RSQ and SEP, respectively) for the global model of red and white grape samples were: 0.89 and 1.23 mg g-1 of grape skin for total phenolic concentration, 0.99 and 1.37 Brix for sugar concentration, 0.98 and 3.88 g L-1 for titratable acidity and for pH 0.94 and 0.12. Moreover, separate calibration models for red and white grape samples were also developed. The obtained results present a good potential for a fast and reasonably inexpensive screening of these parameters in intact grapes and therefore, for a fast control of technological and phenolic maturity.application/pdf16 p.engAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/ChemometricsGrapesNear infrared hyperspectral imagingPhenolic maturityTechnological maturityinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1016/j.foodchem.2013.12.030