Advanced Spectroscopic Techniques for Food Quality by Ashutosh Kumar Shukla;

Author:Ashutosh Kumar Shukla; [Неизв.]
Language: eng
Format: epub
ISBN: 9781839165856
Publisher: Ingram Publisher Services UK
Published: 2022-03-07T21:00:00+00:00

6.2.3 Monitoring Wine Fermentation

Modern and portable instrumentation, fibre optics, and wireless technologies have allowed the incorporation of vibrational spectroscopy into the process and/or production plant, beyond the analytical laboratory.80,86 It is in this context that vibrational spectroscopy has played an important role in the so-called process analytical technologies (PAT) approach.87,90 This approach has been used to collect chemical information during the processing of pharmaceuticals and foods (e.g. spatial and temporal information), not only to monitor the composition of the product but also to provide information about the process itself (e.g. yield, faults, quality assurance). The implementation of vibrational spectroscopy in processing has been possible due to the availability of a wide range and types of sensors that can provide fast, reliable, and robust analytical data. The integration of vibrational spectroscopy both with other sensing techniques and with MVA has indicated that PAT accelerated and fostered the so-called multidisciplinary approach between industry and research. The design of state-of-the-art sensors having high specificity and resolution has improved the amount of data collected and therefore the information obtained to manage the food manufacturing process better.87,90

The conversion of grape juice into a high-value product such as wine involves the complex microbial processes of fermentation.80,86 Therefore, to ensure product quality, it is very important to monitor accurately and rapidly and in turn control substrate conversion (e.g. sugars to ethanol, malic acid to lactic acid). It is not new that optimal process monitoring and control are essential to ensure the wine industry's compliance with safety standards and its commercial viability and sustainability. The incorporation of monitoring systems in the process requires rapid, low-cost, and non-invasive tools to determine chemical and other properties of the raw materials (e.g. grape berries and juice), process streams (ferments/must), and the final product (wine).80,86

Several examples where the ability of these techniques for monitoring wine processing has been demonstrated can be found in the literature. Research has also been conducted to assess the potential of VIS–NIR spectroscopy both to predict in real time the concentration and then monitor the extraction of phenolic compounds during red wine fermentation.80,86 The utilization of VIS–NIR spectroscopy to predict the concentrations of major anthocyanins (e.g. malvidin-3-glucoside), pigmented polymers, and tannins during the fermentation of Cabernet Sauvignon and Shiraz wine samples was demonstrated.80,86

Fernández-Novales et al. evaluated a miniature fibre-optic NIR instrument to predict the sugar content and density of white wine samples during fermentation.91 They used PLS regression and multiple linear regression (MLR) to establish a robust prediction model to measure the reducing sugar content with high accuracy, which yielded an R 2 value of 0.98, an SECV of 13.62 g L−1, and an RMSECV of 13.58 g L−1. The study also demonstrated that four spectral bands within the fingerprint region (909, 951, 961, and 975 nm) were indicative of sugars in grape, must, and wine samples. It was concluded that this protocol could be used to develop a simple, low-cost, and effective monitoring instrument. Di Egidio et al. directly compared the capabilities of NIR and MIR methods

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