NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

Egidio, Valentina Di; Sinelli, N.; Giovanelli, G.; Moles, Agostina; Casiraghi, E.

doi:10.1007/s00217-010-1227-5

Cited by 120 publications

(57 citation statements)

References 17 publications

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“…The initial concentration of total hexose (sum of glucose and fructose, expressed as mol L −1 ) was obtained by HPLC. The model was validated using a cross-validation procedure [22]. The coefficient correlation r cv and the root mean square error in cross-validation (RMSECV) were computed to evaluate the calibration performance.…”

Section: Infrared Measurementsmentioning

confidence: 99%

Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

Cuenca

Ciesa²,

Romano

et al. 2016

Eur Food Res Technol

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Section: Infrared Measurementsmentioning

confidence: 99%

Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

Cuenca

Ciesa²,

Romano

et al. 2016

Eur Food Res Technol

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“…Nowadays, spectroscopy techniques has received much attentions in investigating the ethanol compound at Ultraviolet (UV) [1][2], Near-infrared [3][4] and Mid-Infrared (MIR) wavelength regions [5][6][7]. Spectroscopy offers repeatable and reliable results and has simple sample as compared to fiber optic sensors which is fragile and tedious to be fabricated [8][9].…”

Section: Introductionmentioning

confidence: 99%

Characterization of ethanol concentrations at ultraviolet wavelength region

Saad¹,

El-Rahman²,

Yassin³

et al. 2018

J. Fundam and Appl Sci.

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This paper presents the measurement of optical absorption spectrum for different concentrations of ethanol at measured using portable spectroscopy setup from Avantes. ItHalogen light source and spectrometer. The light source can deliver a continuous broad spectrum ranging from 0.2 to 2.5 µm and the spectrometer has the detection range of µm. Several mixtures of ethanol in de concentrations of 0%, 0.1%, 0.5%, 1.0%, 2.5%, 5%, 10%, 15%, 25%, 50% and 100 vol%.The baseline of the absorption spectrum was being analyzed and corrected using MATLAB software. From the results, the spectroscopy setup was successfully detecting ethano concentration from 2.5-100vol%. However, only concentration range from 2.5 shown 99% of fulfilment towards the Beer's Lambert Law. Halogen light source and spectrometer. The light source can deliver a continuous broad spectrum ranging from 0.2 to 2.5 µm and the spectrometer has the detection range of µm. Several mixtures of ethanol in de-ionized water were prepared with vario concentrations of 0%, 0.1%, 0.5%, 1.0%, 2.5%, 5%, 10%, 15%, 25%, 50% and 100 vol%.he baseline of the absorption spectrum was being analyzed and corrected using MATLAB Halogen light source and spectrometer. The light source can deliver a continuous broad spectrum ranging from 0.2 to 2.5 µm and the spectrometer has the detection range of 0.2-1.1 ionized water were prepared with various concentrations of 0%, 0.1%, 0.5%, 1.0%, 2.5%, 5%, 10%, 15%, 25%, 50% and 100 vol%.he baseline of the absorption spectrum was being analyzed and corrected using MATLAB software. From the results, the spectroscopy setup was successfully detecting ethanol 100vol%. However, only concentration range from 2.5-50vol% has ultraviolet wavelength; spectroscopy; optical absorption; ethanol concentration;Research Article Special Issue M. K. A. Rahman et al.

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“…Handheld NIR spectrometers were applied in a characterization of grapes on-vine ripening (Gonzáles-Caballero et al 2012) or in an analysis of fruits and vegetables (Plans et al 2013;Pérez-Marín et al 2010;Tiwari et al 2013). FT-IR has already been proved to be suitable for routine qualitative analysis and process control in wineries (Bevin et al 2006), for example, analysis of raw material (Versari et al 2008), monitoring of fermentation (Di Egidio et al 2010), determination of main parameters in wine (ethanol, organic acids, sugar, glycerol, etc.) (Cuadrado et al 2005;Regmi et al 2012;Shen et al 2011;Patz et al 2004) and like the method for authenticity of wine (Versari et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

et al. 2015

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Wine belongs to a family of products where the quality matters. Its quality can be in principle verified using diverse physicochemical approaches, including the determination of various chemical compounds generally accepted as chemical markers of product quality. Example of such applicable compounds is a family derived from phenols. Next to a more classical approach, infrared spectroscopy can play an important role in this game. Here we sought to develop an easy to use, ultra-fast and robust method based on FT-IR with some important advantages including lower sample and solvent consumptions. The tested and evaluated method was consequently applied in a monitoring of changes in a content of total phenolic compounds (TPC) and total antioxidant activity (TAA) during a process of wine-making. It was found out that total amount of phenolic compounds differs both for individual kind of wines, namely red, white and rose, at each processing stage of the production. The content of phenolic compounds of red and white wine increased while an opposite trend was observed in rose wine. TAA values of analysed wines showed difference between individual kind of wine and indicate the same trend like phenolic profile. Antioxidant activity values relate to changes of phenolic content during production process.

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NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

Cited by 120 publications

References 17 publications

Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

Characterization of ethanol concentrations at ultraviolet wavelength region

Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy

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