Early detection of undesirable deviations in must fermentation using a portable FTIR‐ATR instrument and multivariate analysis

Cavaglia, Julieta; Giussani, Barbara; Mestres, Montserrat; Puxeu, Miquel; Busto, Olga; Ferré, Joan; Boqué, Ricard

doi:10.1002/cem.3162

Cited by 5 publications

(3 citation statements)

References 26 publications

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“…The spectra were acquired with the Microlab PC software (Agilent, CA, USA) using a methodology previously optimized [21], that is, measuring from 4000 to 650 cm −1 , with 32 scans and 8 cm −1 resolution.…”

Section: Mid-infrared Spectroscopic Analysismentioning

confidence: 99%

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

Schorn-García

Giussani

García-Casas

et al. 2023

Foods

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The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However, to obtain accurate results it is necessary to evaluate the different sources of variability, so exhaustive sampling is essential. In this article, the factors “grape maturity over time” and “position of the grape” (both in the grapevine and in the bunch/cluster) were considered and studied by analyzing the grapes with a portable ATR-FTIR instrument and evaluating the spectra obtained with ANOVA–simultaneous component analysis (ASCA). Ripeness over time was the main factor affecting the characteristics of the grapes. Position in the vine and in the bunch (in that order) were also significantly important, and their effect on the grapes evolves over time. In addition, it was also possible to predict basic oenological parameters (TSS and pH with errors of 0.3 °Brix and 0.7, respectively). Finally, a quality control chart was built based on the spectra obtained in the optimal state of ripening, which could be used to decide which grapes are suitable for harvest.

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Section: Mid-infrared Spectroscopic Analysismentioning

confidence: 99%

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

Schorn-García

Giussani

García-Casas

et al. 2023

Foods

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“…To the best of our knowledge, limited studies have been performed to evaluate the abilities of portable and hand-held FTIR systems to be used for quality control in the wine process from farm to fork. In one of these studies, Cavaglia et al [55] employed a portable FTIR-ATR spectrometer combined with PCA and PLSR multivariate statistics to monitor the fermentation process to detect microvinifications and defective fermentations in the fermentation process. According to their results, ATR-FTIR spectroscopy combined with chemometrics has the ability to be used for the early detection of fermentation defects with at-line application possibilities.…”

Section: Implementation Of Portable and Hand-held Ftir Spectroscopy T...mentioning

confidence: 99%

Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork

et al. 2023

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Today, one of the world’s biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detection and prevention of food integrity-related problems could be provided by the application of effective on-site food analysis technologies. FTIR spectroscopy coupled with chemometrics can be used for the rapid quality control of a wide variety of food products with fast, high-throughput, accurate and nondestructive analysis advantages. In particular, hand-held and portable FTIR instruments have the potential to surveil food quality and food safety in various critical segments of the food supply chain. In this review, we explore the abilities of hand-held and portable FTIR spectrometers combined with multivariate statistics to conduct a quality evaluation of various food products in terms of food adulteration and authenticity issues. An examination of the literature showed that comparable results were obtained based on detection limits, correlation coefficient (R2) values, standard error values and discrimination power by using both portable/hand-held FTIR spectrometers and benchtop FTIR spectrometers. In conclusion, this review highlights the potential usefulness of portable and hand-held FTIR spectrometers combined with chemometrics for maintaining the food quality through the presentation of various applications that may shed light for on-site food control at any point of the food supply chain.

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“…Several models have been developed to monitor the evolution of fermentation and, at the same time, discriminate between normal and problematic fermentations. The outcomes showed that the method could be applied in the wine industry for monitoring the sugar content and identifying nutrient deficiencies early (Cavaglia et al, 2019). Spectra coming from a portable ATR-MIR device and multivariate analysis were used to control the alcoholic fermentation process and detect wine fermentation problems.…”

Section: Determination Of Basic Oenological Parametersmentioning

confidence: 99%

Fourier transform infrared spectroscopy in monitoring the wine production

Thanasi

Catarino

Ricardo-da-Silva

2022

Ciência Téc. Vitiv.

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The complexity of the wine matrix makes monitoring of the winemaking process from the grapes to the final product crucial for the wine industry. In this context, analytical methodologies that can combine good accuracy, robustness, high sample throughput, “green character”, and by preference real-time analysis, are on-demand to create high-quality vitivinicultural products. In the last years, Fourier-transform Infrared Spectroscopy (FTIR) combined with chemometric analysis has been evaluated in several studies as an effective analytical tool for the wine sector. Some applications of FTIR spectroscopy have been already accepted by the wine industry, mainly for the prediction of basic oenological parameters, using portable and non-portable instruments, but still many others are waiting to be thoroughly developed. This literature review aims to provide a critical synopsis of the most important studies assessing grape and wine quality and authenticity, and to identify possible gaps for further research, meeting the needs of the modern wine industry and the expectations of most demanding consumers. The FTIR studies were grouped according to the main sampling material used - 1) leaves, stems, and berries; 2) grape must and wine applications - along with a summary of the basic limitations and future perspectives of this analytical technique.

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Early detection of undesirable deviations in must fermentation using a portable FTIR‐ATR instrument and multivariate analysis

Cited by 5 publications

References 26 publications

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork

Fourier transform infrared spectroscopy in monitoring the wine production

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