Compositional dynamics of a commercial wine fermentation using two-dimensional FTIR correlation analysis
Data(s) |
17/07/2007
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Resumo |
We have demonstrated that compositional changes occurring during a commercial red wine fermentation can be effectively monitored using FTIR spectroscopy and modelled with the aid of two-dimensional correlation techniques. This study represents a novel application of two-dimensional spectroscopy and showed that the reaction rates for the conversion of fructose and glucose to alcohol were different, with the latter being more rapid. The use of a simple three-component model serves to aid interpretation of the data and the results obtained confirm the value of two-dimensional FTIR correlation spectroscopy as a chemometric tool which has considerable potential for process monitoring.<br /> |
Identificador | |
Idioma(s) |
eng |
Publicador |
Elsevier BV |
Relação |
http://dx.doi.org/10.1016/j.vibspec.2007.03.010 |
Direitos |
2007, Elsevier B.V. |
Palavras-Chave | #two-dimensional correlation spectroscopy #FTIR #process analysis #wine fermentation |
Tipo |
Journal Article |