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

Urtubia, A.; Perez-Correa, JR; Pizarro, F; Agosin, E

Abstract

In this study we explore the applicability of MIR technology to detect early indications of wine fermentation problems. An oenologist could improve the chances of a vinification process finishing optimally if anomalies are detected early. A comparative analysis of three fermentations with artificial musts was performed; one of normal behaviour, one subject to a temperature gradient, and the third deficient in assimilable nitrogen. We tracked each fermentation through changes in spectra in addition to changes in must composition. It was easier to detect anomalous behaviour by monitoring wine metabolite concentrations than through direct spectra analysis, nevertheless, calibrations needed to be derived from fermenting must samples and so cost more. All measured compounds (glucose, fructose, ethanol, glycerol, succinic and acetic acids) exhibited behavioural changes at 30 h of fermentation in nitrogen deficient musts. Temperature deviations were reflected in the anomalous behaviour of ethanol, glycerol, succinic acid and acetic acid. © 2007 Elsevier Ltd. All rights reserved.

Más información

Título según WOS: Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems
Título según SCOPUS: Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems
Título de la Revista: FOOD CONTROL
Volumen: 19
Número: 4
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2008
Página de inicio: 382
Página final: 388
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S0956713507000953
DOI:

10.1016/j.foodcont.2007.04.017

Notas: ISI, SCOPUS