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Near infrared spectroscopy combined with several chemometrical techniques has been used to control the aging process in vinegar and the changes produced during storage. Several considerations regarding NIR instrument changes, which can add noise to the determinations, were made and a strategy based on the correction of the spectra was used to eliminate the differences between spectra due to instrument variation, in particular to lamp change. Ninety-five different vinegars were measured using a near-infrared spectrometer. The spectrum of each vinegar sample was collected twice: the first time as soon as the bottle was opened and the vinegar had not undergone any oxidation process and the second measurement was taken after a certain period of time. Then, in order to quantify the discrimination between the two groups of spectra recorded in the two occasions and so to estimate the aging effect in the …