Optimising the winemaking process: NIR spectroscopy and e-nose analysis for the online monitoring of fermentation
Author(s)
Date Issued
2024
Type
article
Abstract
In winemaking process the rapid determination of specific quality parameters like sugar content, pH, acidity, concentrations of phenolic compounds, anthocyanins, and volatile organic compounds (VOCs) 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 techniques, NDAT (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.