Abstract: As a rapid, non-destructive, simple and efficient analytical technique, infrared spectroscopy has been widely used in wine quality analysis and qualitative identification. The combined use of chemometrics and infrared spectroscopy enables the multi-component detection and classification of various physical and chemical components of complex samples, and therefore allows qualitative or quantitative analysis of unknown samples. In this article, a brief overview of near- and midinfrared spectroscopy is presented. We also provide a systematic review of recent progress in the application of infrared spectroscopy in the qualitative classification and identification of different wines produced from diverse varieties, origins, vintages and aging methods. Moreover, problems existing in wine quality analysis are summarized and the future directions and research priorities for the application of infrared spectroscopy in wine quality analysis are proposed.

Key words: wine, infrared spectroscopy, identification, quality analysis, chemometrics