Monitoring of Brettanomyces bruxellensis development in wine with RAMAN spectroscopy, 3D-FFFS, Flash-GC and chemometric tools

Identifier:  TFM:338

Handle: https://hdl.handle.net/20.500.11797/TFM338

Authors:  Rodríguez Izquierdo, Alberto

Abstract:
Brettanomyces bruxellensis spoilage causes many losses in winemaking industry by volatile phenols production. The use of different spectroscopic tools such as Raman spectroscopy and 3D-Front-Face-Fluorescence Spectroscopy (3D-FFFS), in combination with chemometric tools allow for detecting this yeast growth in a ultra-fast way. Different B. bruxellensis concentration have inoculated in Saccharomyces cerevisiae fermentations of grape juice. Signals detected by Independent Component Analysis (ICA) using these spectroscopic tools after the analysis of wine samples, in combination with flavor detection by Flash-Gas Chromatography (Flash-GC), confirm the detection of wine contamination with B. bruxellensis at different stages.