Monitoring large scale wine fermentations with infrared spectroscopy

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dc.contributor.authorUrtubia, A
dc.contributor.authorPerez Correa, JR
dc.contributor.authorMeurens, M
dc.contributor.authorAgosin, E
dc.date.accessioned2024-01-10T13:15:07Z
dc.date.available2024-01-10T13:15:07Z
dc.date.issued2004
dc.description.abstractNegative effects on wine quality and productivity caused by stuck and sluggish fermentations can be reduced significantly, if such problems are detected early through periodic chemical analysis. Infrared spectroscopy (IR) has been used successfully for monitoring fermentations, since many compounds can be measured quickly from a single sample without prior treatment. Nevertheless, few applications of this technology in large scale winemaking have been reported, and these do not cover the entire fermentation from must to finished wine. In this work, we developed IR calibrations for analyzing the fermenting must at any stage of fermentation. The calibration model was obtained with multivariable partial least squares and proved effective for analyzing Cabernet Sauvignon fermentations for glucose, fructose, glycerol, ethanol, and the organic acids; malic, tartaric, succinic, lactic, acetic, and citric. Upon external validation we found an average relative predictive error of 4.8%. Malic acid showed the largest relative predictive error (8.7%). In addition, external validation found that insufficient data for these calibrations made the analysis of fermenting musts using other grape varieties less reliable. (C) 2004 Elsevier B.V. All rights reserved.
dc.fechaingreso.objetodigital11-04-2024
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.talanta.2004.04.005
dc.identifier.eissn1873-3573
dc.identifier.issn0039-9140
dc.identifier.pubmedidMEDLINE:18969672
dc.identifier.urihttps://doi.org/10.1016/j.talanta.2004.04.005
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78473
dc.identifier.wosidWOS:000224285300030
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Pérez J;S/I;100130
dc.issue.numero3
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final784
dc.pagina.inicio778
dc.publisherELSEVIER
dc.revistaTALANTA
dc.rightsacceso restringido
dc.subjectCabernet Sauvignon
dc.subjectwinemaking
dc.subjectsugars
dc.subjectorganic acids
dc.subjectglycerol
dc.subjectPLS
dc.subjectCALIBRATION
dc.subjectCLASSIFICATION
dc.subject.ods02 Zero Hunger
dc.subject.odspa02 Hambre cero
dc.titleMonitoring large scale wine fermentations with infrared spectroscopy
dc.typeartículo
dc.volumen64
sipa.codpersvinculados99630
sipa.codpersvinculados100130
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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