Project code: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
Keywords: Vibrational spectroscopy Process analytical technologies (pat) Multivariate analysis Infrared spectroscopy Analysis through packaging regression recognition multivariate analysis infrared spectroscopy analysis through packaging
Record's date: 2024-11-16
Papper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Fermentation. 9 (2): 115-
APA: Schorn-García, D; Ezenarro, J; Aceña, L; Busto, O; Boqué, R; Giussani, B; Mestres, M (2023). Spatially Offset Raman Spectroscopic (SORS) Analysis of Wine Alcoholic Fermentation: A Preliminary Study. Fermentation, 9(2), 115-. DOI: 10.3390/fermentation9020115
Acronym: ALLFRUIT4ALL
Publication Type: Journal Publications
Project code 3: 2021PMF-BS-12
Author, as appears in the article.: Schorn-García, D; Ezenarro, J; Aceña, L; Busto, O; Boqué, R; Giussani, B; Mestres, M
Department: Química Analítica i Química Orgànica
URV's Author/s: Aceña Muñoz, Laura / Boqué Martí, Ricard / Busto Busto, Olga / EZENARRO GARATE, JOKIN / Giussani, Barbara / Mestres Solé, Maria Montserrat / Schorn García, Daniel
Abstract: Spatially offset Raman spectroscopy (SORS) is a non-invasive analytical technique that allows the analysis of samples through a container. This makes it an effective tool for studying food and beverage products, as it can measure the sample without being affected by the packaging or the container. In this study, a portable SORS equipment was used for the first time to analyse the alcoholic fermentation process of white wine. Different sample measurement arrangements were tested in order to determine the most effective method for monitoring the fermentation process and predicting key oenological parameters. The best results were obtained when the sample was directly measured through the glass container in which the fermentation was occurring. This allowed for the accurate monitoring of the process and the prediction of density and pH with a root mean square error of cross-validation (RMSECV) of 0.0029 g·L?1 and 0.04, respectively, and R2 values of 0.993 and 0.961 for density and pH, respectively. Additionally, the sources of variability depending on the measurement arrangements were studied using ANOVA-Simultaneous Component Analysis (ASCA).
Program founding action 2: Ayudas de apoyo a departamentos y unidades de investigación universitarios para la contratación de personal investigador predoctoral en formación (FI SDUR 2020)
Thematic Areas: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: jokin.ezenarro@urv.cat barbara.giussani@urv.cat jokin.ezenarro@urv.cat daniel.schorn@alumni.urv.cat daniel.schorn@alumni.urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat olga.busto@urv.cat laura.acena@urv.cat
Author identifier: 0000-0001-9234-7877 0000-0001-9234-7877 0000-0003-0997-2191 0000-0003-0997-2191 0000-0001-9805-3482 0000-0001-7311-4824 0000-0002-2318-6800 0000-0001-5942-9424
Project code 2: 2020 FISDU 00221
Founding program 2: Agencia de Gestión de Ayudas Universitarias y de Investigación (AGAUR)
Link to the original source: https://www.mdpi.com/2311-5637/9/2/115
Funding program: Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i y de I+D+i Orientada a los Retos de la Sociedad. Proyectos de I+D+i Retos Investigación 2017-2020
Founding program 3: Contrato predoctoral Martí Franqués - Banco Santander
Article's DOI: 10.3390/fermentation9020115
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Funding program action: Ciencias y tecnologías de alimentos
Repositori URV