dc.creatorUrtubia, Alejandra
dc.creatorPerez correa, J. Ricardo
dc.creatorPizarro, Francisco
dc.creatorAgosin, Eduardo
dc.date.accessioned2024-01-10T12:05:24Z
dc.date.accessioned2024-05-02T16:42:32Z
dc.date.available2024-01-10T12:05:24Z
dc.date.available2024-05-02T16:42:32Z
dc.date.created2024-01-10T12:05:24Z
dc.date.issued2008
dc.identifier10.1016/j.foodcont.2007.04.017
dc.identifier1873-7129
dc.identifier0956-7135
dc.identifierhttps://doi.org/10.1016/j.foodcont.2007.04.017
dc.identifierhttps://repositorio.uc.cl/handle/11534/76003
dc.identifierWOS:000251002700007
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9266862
dc.description.abstractIn 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. (c) 2007 Elsevier Ltd. All rights reserved.
dc.languageen
dc.publisherELSEVIER SCI LTD
dc.rightsacceso restringido
dc.subjectartificial must
dc.subjectnitrogen deficiency
dc.subjectproblematic fermentations
dc.subjectstuck
dc.subjectsluggish
dc.subjecttemperature
dc.subjectMIDDLE-INFRARED-SPECTROSCOPY
dc.subjectMIDINFRARED SPECTROSCOPY
dc.subjectALCOHOLIC FERMENTATION
dc.subjectFT-MIR
dc.subjectCLASSIFICATION
dc.titleExploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems
dc.typeartículo


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