The use of ATR-FTIR spectroscopy in various fields has been explored, but its application in wine analysis is still in its infancy. This study aims to investigate the feasibility of using ATR-FTIR spectroscopy for the analysis of polysaccharides in wine. The results show that ATR-FTIR spectroscopy can be a valuable tool for the analysis of polysaccharides in wine, providing a rapid and non-destructive method for the determination of polysaccharide content. The study highlights the potential of ATR-FTIR spectroscopy in the wine industry, particularly in the analysis of polysaccharides, which play a critical role in stabilizing other molecules in solution and thus modifying the wine processing and organization.