Patent ID: 6885003

Claim:
A method for the objective qualitative analysis of liquid vinification compositions, characterised in that: an initial configuration and calibration step (13) is carried out during which: a group of characteristic parameters are selected, the characteristic parameters being capable of characterising the quality of a vinification composition to be analysed, and comprising the concentration levels in the vinification composition of characteristic compounds, chosen among at least a compound produced by Botrytis cinerea , at least a compound produced by yeasts, and at least a compound produced by acetic bacteria, and at least a compound produced by lactic acid bacteria, calibration values (σ 1 , K 2 , B 0 ) of spectroscopic criteria are determined and recorded for each characteristic parameter, the spectroscopic criteria being chosen to enable evaluation of the characteristic parameter in a vinification composition from an infrared absorption spectrum, which can be generated from a sample of this vinification composition, for each vinification composition to be analysed: a spectroscopic analysis (17, 18) is carried out during which a continuous infrared absorption spectrum of a sample of this vinification composition is generated, the spectroscopic criteria of each characteristic parameter are applied to the said continuous spectrum in such a way that the value (V p ) of this characteristic parameter in the vinification composition is evaluated by automatic calculation (19).