Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5663
Title: Monitoring of wine process and prediction of its parameters with mid-infrared spectroscopy
Authors: Canal, Canan
Özen, Banu
Keywords: Principal component analysis
Spectroscopic analysis
Anthocyanin content
Microbial populations
Wine
Infrared spectroscopy
Issue Date: Feb-2017
Publisher: John Wiley and Sons Inc.
Source: Canal, C., and Özen, B. (2017). Monitoring of wine process and prediction of its parameters with mid-infrared spectroscopy. Journal of Food Process Engineering, 40(1). doi:10.1111/jfpe.12280
Abstract: It was aimed to predict the chemical (ethanol, glycerol, organic acids, titratable acidity, °Brix, sugars, total phenolic and anthocyanin content) and microbiological parameters of red, rose and white wines during their processing from must to bottling using mid-infrared (IR) spectroscopy in combination with one of the multivariate statistical analysis techniques, partial least square (PLS) regression. Various spectral filtering techniques were employed before PLS regression analysis of mid-IR data. The best results were obtained from the second-order derivation for the chemical parameters except for alcohols. PLS models developed for the prediction of some of the chemical parameters have R2 values greater than 0.9, with low root mean square error values; however, prediction of microbial population from mid-IR spectroscopy did not provide accurate results. IR spectroscopic and chemical–chromatographic data were also used to investigate the differences between processing steps, and principal component analysis allowed clear separation of the beginning of the process from the rest. Practical Applications: Monitoring of the wine process from must to final product is necessary for better control of the process and the quality. As a rapid and a minimum waste-producing technique, mid-IR spectroscopy in combination with chemometric methods could allow prediction of several chemical parameters simultaneously. Therefore, any problems that could be encountered during wine processing could be determined and interfered in a short time.
URI: http://doi.org/10.1111/jfpe.12280
http://hdl.handle.net/11147/5663
ISSN: 0145-8876
1745-4530
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File Description SizeFormat 
5663.pdfMakale1.95 MBAdobe PDFThumbnail
View/Open
Show full item record


CORE Recommender

SCOPUSTM   
Citations

16
checked on Apr 1, 2023

WEB OF SCIENCETM
Citations

13
checked on Apr 1, 2023

Page view(s)

114
checked on Mar 27, 2023

Download(s)

230
checked on Mar 27, 2023

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.