Spectroscopic measurement techniques can be used to influence various factors in the complex process of wine production.

Grape quality control: With IR spectroscopy, the quality of grapes can be checked before mashing. In this way, microorganisms can be detected that are invisible to the naked eye but have an influence on vinification (e.g., yeasts that cause premature fermentation).

Berry contents: Near infrared spectroscopy can be used to measure the important contents of the berries while they are being filled into the mill. For example, the concentration of glucose, fructose, tartaric acid, and malic acid can be used to determine the degree of ripeness. Acetic acid, gluconic acid, glycerol, and the ergosterol produced by molds indicate that spoilage has already set in.

FTIR spectroscopy during fermentation: As little air as possible should reach the must during fermentation. Nevertheless, even in this critical phase, winemakers want to examine the development of their beverage. In classic FTIR spectroscopy, a single drop of must or wine is sufficient to analyze up to seven different parameters. This makes it possible for the winemaker to determine how far fermentation has progressed and draw conclusions about the finished product.

In-situ measurement: There is another method that works according to the principle of the attenuated total reflection (ATR) of MIR rays at the interface of crystal and liquid. A triple-reflecting ATR crystal is attached directly to the fermentation tank or piping. Such in-situ measurements do not require samples to be taken, and the cellar master still receives information around the clock about the temperature and concentration of four important contents.