The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments

Cozzolino, D and Curtin, C 2012, 'The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments', Food Control, vol. 26, no. 2, pp. 241-246.


Document type: Journal Article
Collection: Journal Articles

Title The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments
Author(s) Cozzolino, D
Curtin, C
Year 2012
Journal name Food Control
Volume number 26
Issue number 2
Start page 241
End page 246
Total pages 6
Publisher Pergamon Press
Abstract Effective fermentation monitoring is a growing need during the production of wine due to the rapid pace of change in the industry, which calls for fast methods providing real-time information in order to reduce stuck and sluggish fermentations and to assure the quality of the product at all stages of the process. During wine fermentation it is important to measure both substrate and product concentrations (e.g. sugars, ethanol) and to evaluate other quality characteristics of the final product, such as the phenolic composition or volatile compounds. However, the analysis of these compounds by traditional methods requires sample preparation, specific analytical equipment and is time-consuming. Therefore real-time monitoring and control of the bioprocesses are necessary for increased productivity, efficiency, and reproducibility. The aim of this study is to evaluate the potential of attenuated total reflectance (ATR) mid infrared (MIR) spectroscopy to monitor wild ferments during wine production. The results obtained showed that it is possible to monitor the time course of fermentation in wild yeast using ATR-MIR spectroscopy. Partial least squares (PLS) regression models allowed to predict the time course of fermentation (standard error of prediction 1.2 days).
Subject Sensor Technology (Chemical aspects)
Food Sciences not elsewhere classified
Keyword(s) Infrared
Wild yeast
Attenuated total reflectance
Wine
DOI - identifier 10.1016/j.foodcont.2012.02.006
Copyright notice © 2012 Elsevier Ltd
ISSN 0956-7135
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