Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

Analytica Chimica Acta

Volumn 697, Issue 1-2, 2011, Pages 67-74

  Buratti, S ^a   Ballabio, D ^b   Giovanelli, G ^a   Dominguez, C M Zuluanga ^c   Moles, A ^a   Benedetti, S ^a   Sinelli, N ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF MILANO BICOCCA   (Italy)

^c UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Alcoholic fermentation; Electronic nose; Electronic tongue; Mid infrared spectroscopy; Near infrared spectroscopy; Red wine

Indexed keywords

ALCOHOLIC FERMENTATION; ELECTRONIC NOSE; MID-INFRARED SPECTROSCOPY; NEAR INFRARED; RED WINE;

ARTIFICIAL ORGANS; DATA REDUCTION; DRUG PRODUCTS; ELASTIC MODULI; ETHANOL; FERMENTATION; GLUCOSE; GLYCEROL; INFRARED DEVICES; MONITORING; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; PROCESS CONTROL; SPECTROMETERS; SPECTRUM ANALYSIS; WINE;

ELECTRONIC TONGUES;

ALCOHOL; ANTHOCYANIN;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; ELECTRONIC NOSE; ELECTRONIC TONGUE; ELECTRONICS; FERMENTATION OPTIMIZATION; FERMENTATION TECHNIQUE; INFRARED SPECTROSCOPY; MEASUREMENT; MID INFRARED SPECTROSCOPY; NEAR INFRARED SPECTROSCOPY; PRIORITY JOURNAL; RED WINE; TASTE; WINE;

EID: 79957967863     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2011.04.020     Document Type: Article

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