Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1171649 | Analytica Chimica Acta | 2006 | 8 Pages |
Abstract
Proton nuclear magnetic resonance spectroscopy (NMR) has shown the potential for being a valuable tool in monitoring a commercial fermentation. In this preliminary study, a suite of organic analytes including ethanol, fructose, glucose, methanol, glycerol, malic acid, tartaric acid, succinic acid, acetic acid and lactic acid were simultaneously determined during the fermentation. Data collection and analysis using chemometric algorithms aided the understanding of key processes including the effects of seeding a wine with bacteria for malo-lactic fermentation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shona Clark, Neil William Barnett, Mike Adams, Iain Bruce Cook, Gail Anne Dyson, Geoff Johnston,