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, doi: 10.1016/j.aca.2005.11.033.
Attached Files
Name
Description
MIMEType
Size
Downloads
Title
Monitoring a commercial fermentation with proton nuclear magnetic resonance spectroscopy with the aid of chemometrics
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.
Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.