Optimizing the winemaking process: NIR spectroscopy and e-nose analysis for the online monitoring of fermentation.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-01 Epub Date: 2024-02-21 DOI:10.1002/jsfa.13336

Eleonora Littarru, Margherita Modesti, Gianmarco Alfieri, Stefano Pettinelli, Giuseppe Floridia, Andrea Bellincontro, Chiara Sanmartin, Stefano Brizzolara

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引用次数: 0

Abstract

Background: In the winemaking process, the rapid determination of specific quality parameters such as sugar content, pH, acidity, concentrations of phenolic compounds, anthocyanins and volatile organic compounds is crucial for high-quality wine production. Traditional analytical methods allow for precise quantification of these parameters but are time-consuming and expensive. This article explores the potential application of non-destructive analytical technique (NDAT) (near infra-red [NIR] and e-nose), as efficient alternatives for online monitoring of fermentation working on two different winemaking tanks and applying chemometrics to develop predictive models to correlate non-destructive and analytical data.

Results: NIR measurements have been used to build principal components regression models, showing good prediction capability for polyphenols, anthocyanins, glucose and fructose. Both offline and online e-nose applications demonstrate good capability of discriminating different fermentation phases, in agreement with aromatic profile changes observed via gas chromatography-mass spectrometry analysis. Moreover, correlation analysis reveals the potential of quartz microbalances, Taguchi Gas Sensors and H₂S sensors in predicting the concentration of compounds of great interest for winemaking (e.g. C6 alcohols, ketones, terpenes and ethyl esters) highlighting the robust connection between sensor data and specific chemical classes.

Conclusion: This research aims to showcase the potential employment of NDAT for online monitoring the evolution of must composition during fermentation. The proposed methods could potentially fulfil a longstanding requirement of winemakers, enabling them to closely monitor fermentation allowing the timely making of important technical decisions aimed at achieving oenological objectives in wine production. © 2024 Society of Chemical Industry.

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优化酿酒过程：在线监测发酵的近红外光谱和电子鼻分析。

背景：在酿酒过程中，快速测定特定的质量参数，如含糖量、pH 值、酸度、酚类化合物、花青素和挥发性有机化合物（VOCs）的浓度，对于高品质葡萄酒的生产至关重要。传统的分析方法可以对这些参数进行精确定量，但费时且昂贵。本文探讨了非破坏性分析技术 NDAT（近红外和电子鼻）的潜在应用，作为在线监测两个不同酿酒罐发酵工作的有效替代方法，并应用化学计量学开发预测模型，以关联非破坏性数据和分析数据：结果：利用近红外测量建立 PCR 模型，显示出对多酚、花青素、葡萄糖和果糖的良好预测能力。离线和在线电子鼻应用都显示出很好的区分不同发酵阶段的能力，这与气相色谱-质谱分析观察到的芳香特征变化一致。此外，相关性分析表明，QMB、TGS 和 H2 S 在预测对酿酒具有重大意义的化合物（如 C6 醇、酮、萜烯、乙酯）的浓度方面具有潜力，这凸显了传感器数据与特定化学类别之间的紧密联系：本研究旨在展示使用 NDAT 在线监测发酵过程中葡萄汁成分演变的潜力。提出的方法有可能满足酿酒师的长期要求，使他们能够密切监测发酵情况，及时做出重要的技术决策，从而实现葡萄酒生产中的酿酒目标。本文受版权保护。保留所有权利。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.