This work discusses the feasibility of using the electronic nose for the on-line and real-time monitoring of the production of a complex aroma profile during a bioconversion process. As a case study, the formation of the muscatel aroma during the wine-must fermentation was selected. During wine-must fermentation, aroma compounds responsible for the organoleptic character are produced in the ppm range, while simultaneously one of the main metabolic products, ethanol, is produced in much higher quantities (up to 10% wt). Because the sensors of the electronic nose array are cross-selective to different volatile compounds, it was investigated in detail how far the electronic nose was able to evaluate the aroma profile along the fermentation. This article discusses and evaluates subsequently the integration of a membrane separation process-organophilic pervaporation-for selectively enriching aroma compounds relative to ethanol, to improve sample discrimination.

The use of two‐dimensional scanning fluorometry as an on‐line, noninvasive, in situ bioreactor monitoring technique is extended to complex bioprocesses using mixed cultures, with particular attention to biofilm systems. Using the example of spectra subtraction, it is demonstrated that established methods for fluorescence data analysis have a limited capability of utilizing overall fluorometric information. Artificial neural networks (ANNs) are introduced as a novel nonlinear and nonmechanistic technique for interpreting the highly complex fluorescence maps. It is shown that ANNs are able to infer process performance parameters in a pattern recognition approach, based on the entire fluorescence “fingerprint” of the biological system. The studies were carried out using an extractive membrane bioreactor (EMB) for the degradation of chlorinated organic compounds, operating with mixed cultures. Model pollutants em‐ ployed were 1,2‐dichloroethane, 3‐chloro‐4‐methylaniline, and p‐toluidine. © 2001 John Wiley & Sons, Inc. Biotechnol Bioeng 72: 297–306, 2001.

The present study investigates the possibility of monitoring the bioproduction of a complex aroma profile with an analytical electronic aroma-sensing technique, the socalled "electronic nose", combined with a pervaporative sample enrichment method necessary to overcome the ethanol interference on the sensors' response. It presents in detail the development of a direct integrated pervaporation-electronic nose unit for a simple and fast analysis, which are key criteria for this technique to be broadly implemented. The system developed was investigated using model solutions simulating the muscatel wine must fermentation. It proved to be able to evaluate different relevant aroma compounds in solutions of varying degree of complexity, and also in the presence of ethanol, which is a major interference on the sensors' response to the aromas. The transient sensors' response was investigated in detail, revealing information for sample discrimination and reducing the analysis time. The system developed allowed a simple, fast, and selective analysis, therefore permitting a high sample throughput over time, with the possibility of fully automation.