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

journal contribution
posted on 06.11.2018, 00:00 by Daniel CozzolinoDaniel Cozzolino, C Curtin
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). © 2012 Elsevier Ltd.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

26

Issue

2

Start Page

241

End Page

246

Number of Pages

6

ISSN

0956-7135

Publisher

Pergamon Press

Peer Reviewed

Yes

Open Access

No

Acceptance Date

04/02/2012

External Author Affiliations

Australian Wine Research Institute

Era Eligible

Yes

Journal

Food Control

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