File(s) under permanent embargo
Monitoring a commercial fermentation with proton nuclear magnetic resonance spectroscopy with the aid of chemometrics
journal contribution
posted on 2006-03-23, 00:00 authored by S Clark, Neil BarnettNeil Barnett, M Adams, I Cook, Gail Dyson, G JohnstonProton 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.
History
Journal
Analytica chimica actaVolume
563Issue
1-2Pagination
338 - 345Publisher
Elsevier BVLocation
Amsterdam, NetherlandsPublisher DOI
ISSN
0003-2670eISSN
1873-4324Language
engPublication classification
C1 Refereed article in a scholarly journal; C Journal articleCopyright notice
2005 Elsevier B.V.Usage metrics
Categories
No categories selectedKeywords
Licence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC