Comparison of Different Spectral Ranges to Monitor Alcoholic and Acetic Fermentation of Red Grape Must Using FT-NIR Spectroscopy and PLS Regression
Camilla Menozzi,
Giorgia Foca,
Rosalba Calvini
et al.
Abstract:Wine vinegar is produced through a two-phase fermentation of grape must: initially, yeast converts grape sugars into ethanol, and subsequently, acetobacteria oxidize ethanol into acetic acid. This process, spanning weeks when conducted by surface fermentation, requires constant monitoring of ethanol and total acidity levels. To enhance the quality and efficiency of process monitoring, vinegar production is shifting to faster, environmentally sustainable methods. Near-infrared (NIR) spectroscopy, recognized for… Show more
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