Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems

Simple item page
dc.contributor.authorUrtubia, Alejandra
dc.contributor.authorPerez correa, J. Ricardo
dc.contributor.authorPizarro, Francisco
dc.contributor.authorAgosin, Eduardo
dc.date.accessioned2024-01-10T12:05:24Z
dc.date.available2024-01-10T12:05:24Z
dc.date.issued2008
dc.description.abstractIn this study we explore the applicability of MIR technology to detect early indications of wine fermentation problems. An oenologist could improve the chances of a vinification process finishing optimally if anomalies are detected early. A comparative analysis of three fermentations with artificial musts was performed; one of normal behaviour, one subject to a temperature gradient, and the third deficient in assimilable nitrogen. We tracked each fermentation through changes in spectra in addition to changes in must composition. It was easier to detect anomalous behaviour by monitoring wine metabolite concentrations than through direct spectra analysis, nevertheless, calibrations needed to be derived from fermenting must samples and so cost more. All measured compounds (glucose, fructose, ethanol, glycerol, succinic and acetic acids) exhibited behavioural changes at 30 h of fermentation in nitrogen deficient musts. Temperature deviations were reflected in the anomalous behaviour of ethanol, glycerol, succinic acid and acetic acid. (c) 2007 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodcont.2007.04.017
dc.identifier.eissn1873-7129
dc.identifier.issn0956-7135
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2007.04.017
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76003
dc.identifier.wosidWOS:000251002700007
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Pérez-Correa J;S/I;100130
dc.information.autorucIngeniería;Urtubia A;S/I;122004
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final388
dc.pagina.inicio382
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD CONTROL
dc.rightsacceso restringido
dc.subjectartificial must
dc.subjectnitrogen deficiency
dc.subjectproblematic fermentations
dc.subjectstuck
dc.subjectsluggish
dc.subjecttemperature
dc.subjectMIDDLE-INFRARED-SPECTROSCOPY
dc.subjectMIDINFRARED SPECTROSCOPY
dc.subjectALCOHOLIC FERMENTATION
dc.subjectFT-MIR
dc.subjectCLASSIFICATION
dc.subject.ods02 Zero Hunger
dc.subject.odspa02 Hambre cero
dc.titleExploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems
dc.typeartículo
dc.volumen19
sipa.codpersvinculados99630
sipa.codpersvinculados100130
sipa.codpersvinculados122004
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2024-03-25. Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems.pdf
Size:
2.73 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas