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

Food Control

Volumn 19, Issue 4, 2008, Pages 382-388

  Urtubia, Alejandra ^a   Pérez correa, J Ricardo ^a   Pizarro, Francisco ^a   Agosin, Eduardo ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Artificial must; Nitrogen deficiency; Problematic fermentations; Sluggish; Stuck; Temperature

Indexed keywords

EID: 35348858633     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.04.017     Document Type: Article

References (16)

1. Bevin Ch., Ferguson A., Perry W., Janik L., and Cozzolino D. Development of a rapid "fingerprint" system for wine authenticity by mid-infrared spectroscopy. Journal of Agricultural and Food Chemistry 54 26 (2006) 9713-9718
2. Blanco M., Peinado A., and Mas J. Analytical monitoring of alcoholic fermentation using NIR spectroscopy. Biotechnology and Bioengineering 88 4 (2004) 536-542
3. Christy A.A., Ozaki Y., and Gregoriou V.G. In: Barcelo D. (Ed). Modern Fourier transform infrared spectroscopy. Comprehensive analytical chemistry Vol. XXXV (2001), Elsevier, Amsterdam
4. Edelman A., Diewok J., Schuster K., and Lendl B. Rapid method for the discrimination of red wine cultivates based on mid-infrared spectroscopy of phenolic wine extracts. Journal of Agricultural and Food Chemistry 49 3 (2001) 1139-1145
5. Fayolle P., Picque D., Perret B., Latrille E., and Corrieu G. Determination of major compounds of alcoholic fermentation by middle-infrared spectroscopy: study of temperature effects and calibration methods. Applied Spectroscopy 50 10 (1996) 1325-1330
6. Gomez-Carracedo M., Andrade J., Fernandez E., Prada D., and Muniategui S. Spectroscopy Letters 37 2 (2004) 73-93
7. Hashimoto A., Yamanaka A., Kanou M., Nakanishi K., and Kameoka T. Simple and rapid determination of metabolite content in plant cell culture medium using an FT-IR/ATR method. Bioprocess and Biosystems Engineering 27 (2005) 115-123
8. Nieuwoudt H., Prior B., Pretorius I., Manley M., and Bauer F. Principal component analysis applied to Fourier transform infrared spectroscopy for the design of calibration sets for glycerol prediction models in wine and for the detection and classification of outlier samples. Journal of Agricultural and Food Chemistry 52 12 (2004) 3726-3735
9. Patz C., Blieke A., Ristow R., and Dietrich H. Application of FT-MIR spectrometry in wine analysis. Analytica Chimica Acta 513 (2004) 81-89
10. Picque D., Cattenoz T., and Corrieu G. Classification of red wines analysed by middle infrared spectroscopy of dry extract according to their geographical origin. Journal of International Science Vigne Vin 35 5 (2001) 165-170
11. Ribereau-Gayon P. Reflexions sur les Causes et les Conséquences des Arrêts de la Fermentation Alcoholique en Vinification. J. Int. Sci. Vigne Vin 33 1 (1999) 39-48
12. Salmon J., and Barre P. Improvement of nitrogen assimilation and fermentation kinetics under enological conditions by derepression of alternative nitrogen-assimilatory pathways in an industrial Saccharomyces cerevisiae strain. Applied Environment Microbiology 64 (1998) 3831-3837
13. Sivakesava, S., Bober, J., Irudayaraj, J., & Demirci, A. (2004). Simultaneous determination of multiple components in nisin fermentation using FTIR spectroscopy. Agricultural Engineering International: The CIGR Journal of Scientific Research and Development Manuscript FP 03 008, March.
14. Sivakesava S., Irudayaraj J., and Demirci A. Monitoring a bioprocess for ethanol production using FT-MIR and FT-Raman spectroscopy. Journal of Industrial Microbiology and Biotechnology 16 (2001) 185-190
15. Urtubia A., Pérez-Correa R., Meurens M., and Agosin A. Monitoring large scale wine fermentations with infrared spectroscopy. Talanta 64 (2004) 778-784
16. Varela C., Pizarro F., and Agosin E. Biomass content govern fermentation rate in nitrogen-deficient wine musts. Applied Environment Microbiology 70 6 (2004) 3392-3400