Articles producció científica> Química Analítica i Química Orgànica

Spatially Offset Raman Spectroscopic (SORS) Analysis of Wine Alcoholic Fermentation: A Preliminary Study

  • Datos identificativos

    Identificador: imarina:9290706
    Autores:
    Schorn-García, DEzenarro, JAceña, LBusto, OBoqué, RGiussani, BMestres, M
    Resumen:
    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).
  • Otros:

    Código de proyecto: PID2019-104269RR-C33 / AEI / 10.13039/501100011033
    Palabras clave: Vibrational spectroscopy Process analytical technologies (pat) Multivariate analysis Infrared spectroscopy Analysis through packaging regression recognition multivariate analysis infrared spectroscopy analysis through packaging
    Fecha de alta del registro: 2024-11-16
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Fermentation. 9 (2): 115-
    Referencia de l'ítem segons les normes 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
    Acrónimo: ALLFRUIT4ALL
    Tipo de publicación: Journal Publications
    Código de projecto 3: 2021PMF-BS-12
    Autor según el artículo: Schorn-García, D; Ezenarro, J; Aceña, L; Busto, O; Boqué, R; Giussani, B; Mestres, M
    Departamento: Química Analítica i Química Orgànica
    Autor/es de la URV: Aceña Muñoz, Laura / Boqué Martí, Ricard / Busto Busto, Olga / EZENARRO GARATE, JOKIN / Giussani, Barbara / Mestres Solé, Maria Montserrat / Schorn García, Daniel
    Resumen: 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).
    Acción del programa de financiación 2: Ayudas de apoyo a departamentos y unidades de investigación universitarios para la contratación de personal investigador predoctoral en formación (FI SDUR 2020)
    Áreas temáticas: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: 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
    Identificador del autor: 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
    Codigo del proyecto 2: 2020 FISDU 00221
    Programa de financiación 2: Agencia de Gestión de Ayudas Universitarias y de Investigación (AGAUR)
    Enlace a la fuente original: https://www.mdpi.com/2311-5637/9/2/115
    Programa de financiación: 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
    Programa de financiación 3: Contrato predoctoral Martí Franqués - Banco Santander
    DOI del artículo: 10.3390/fermentation9020115
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Acción del progama de financiación: Ciencias y tecnologías de alimentos
  • Palabras clave:

    Biochemistry, Genetics and Molecular Biology (Miscellaneous),Biotechnology & Applied Microbiology,Food Science,Plant Science
    Vibrational spectroscopy
    Process analytical technologies (pat)
    Multivariate analysis
    Infrared spectroscopy
    Analysis through packaging
    regression
    recognition
    multivariate analysis
    infrared spectroscopy
    analysis through packaging
    Plant science
    Food science
    Biotechnology & applied microbiology
    Biochemistry, genetics and molecular biology (miscellaneous)
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