Monitoring a commercial fermentation with proton nuclear magnetic resonance spectroscopy with the aid of chemometrics

Clark, Shona, Barnett, Neil, Adams, Mike, Cook, Iain, Dyson, Gail and Johnston, Geoff 2006, Monitoring a commercial fermentation with proton nuclear magnetic resonance spectroscopy with the aid of chemometrics, Analytica chimica acta, vol. 563, no. 1-2, pp. 338-345.

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Title Monitoring a commercial fermentation with proton nuclear magnetic resonance spectroscopy with the aid of chemometrics
Author(s) Clark, Shona
Barnett, Neil
Adams, Mike
Cook, Iain
Dyson, Gail
Johnston, Geoff
Journal name Analytica chimica acta
Volume number 563
Issue number 1-2
Start page 338
End page 345
Publisher Elsevier BV
Place of publication Amsterdam, Netherlands
Publication date 2006-03-23
ISSN 0003-2670
1873-4324
Keyword(s) nuclear magnetic resonance
fermentation
chemometrics
organic acids
ethanol and sugars
Summary 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.
Language eng
Field of Research 030101 Analytical Spectrometry
Socio Economic Objective 970103 Expanding Knowledge in the Chemical Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2005 Elsevier B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30003788

Document type: Journal Article
Collection: School of Biological and Chemical Sciences
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