Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1249819 | Vibrational Spectroscopy | 2007 | 7 Pages |
Abstract
We have demonstrated that compositional changes occurring during a commercial red wine fermentation can be effectively monitored using FTIR spectroscopy and modelled with the aid of two-dimensional correlation techniques. This study represents a novel application of two-dimensional spectroscopy and showed that the reaction rates for the conversion of fructose and glucose to alcohol were different, with the latter being more rapid. The use of a simple three-component model serves to aid interpretation of the data and the results obtained confirm the value of two-dimensional FTIR correlation spectroscopy as a chemometric tool which has considerable potential for process monitoring.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lawrence Wynne, Shona Clark, Michael James Adams, Neil William Barnett,