State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine)

Cozzolino, D 2016, 'State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine)', Applied Spectroscopy Reviews, vol. 51, no. 4, pp. 282-297.


Document type: Journal Article
Collection: Journal Articles

Title State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine)
Author(s) Cozzolino, D
Year 2016
Journal name Applied Spectroscopy Reviews
Volume number 51
Issue number 4
Start page 282
End page 297
Total pages 16
Publisher Taylor & Francis
Abstract Wine production is directly linked with the monitoring of the fermentation and critical fermentation parameters such as total sugars and ethanol concentration, and the production of CO2. Commonly used sensors applied in the wine industry to monitor wine fermentation are those based in single sensors such as temperature probes and manual density measurements (e.g., specific gravity). These sensors are used several times per day and have been the only source of data available from which the stage of the fermentation and the evolution rate could be monitored. Therefore, an ideal method for fermentation process control and monitoring should enable a direct rapid, precise, and accurate determination of several target compounds, with minimal or no sample preparation and reagent consumption. This article reviews the state of the art in the applications of both near and mid infrared spectroscopy to monitor beer and wine fermentation.
Subject Sensor Technology (Chemical aspects)
Food Sciences not elsewhere classified
Keyword(s) beer
chemometrics
fermentation
infrared
MIR
NIR
wine
DOI - identifier 10.1080/05704928.2015.1132721
Copyright notice © 2016 Taylor & Francis Group, LLC
ISSN 0570-4928
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