MONITORING OF WINE PROCESS AND PREDICTION OF ITS PARAMETERS WITH MID-INFRARED SPECTROSCOPY
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Dosyalar
Tarih
2015
Yazarlar
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
It was aimed to predict the chemical (ethanol, glycerol, organic acids, titratable
acidity, °Brix, sugars, total phenolic and anthocyanin content) and microbiological
parameters of red, rose and white wines during their processing from must to bottling using mid-infrared (IR) spectroscopy in combination with one of the multivariate statistical analysis techniques, partial least square (PLS) regression. Various
spectral filtering techniques were employed before PLS regression analysis of
mid-IR data. The best results were obtained from the second-order derivation for
the chemical parameters except for alcohols. PLS models developed for the prediction of some of the chemical parameters have R2 values greater than 0.9, with low
root mean square error values; however, prediction of microbial population from
mid-IR spectroscopy did not provide accurate results. IR spectroscopic and
chemical–chromatographic data were also used to investigate the differences
between processing steps, and principal component analysis allowed clear separation of the beginning of the process from the rest.
Açıklama
Anahtar Kelimeler
wine, mid infrared spectroscopy, wine process
Kaynak
Journal of Food Process Engineering
