Detection of bacterial spoilage during wine alcoholic fermentation using ATR-MIR and MCR-ALS

[1]  O. Busto,et al.  Monitoring wine fermentation deviations using an ATR-MIR spectrometer and MSPC charts , 2020, Chemometrics and Intelligent Laboratory Systems.

[2]  A. M. Troncoso,et al.  Chemical hazards in grapes and wine, climate change and challenges to face. , 2020, Food chemistry.

[3]  E. Casiraghi,et al.  Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Tool , 2019, Foods.

[4]  D. Cozzolino,et al.  Spectroscopic approaches for rapid beer and wine analysis , 2019, Current Opinion in Food Science.

[5]  Ricardo H. P. Pedroza,et al.  Process modeling and control applied to real-time monitoring of distillation processes by near-infrared spectroscopy. , 2017, Analytica chimica acta.

[6]  Cláudia A. Teixeira dos Santos,et al.  A review on the application of vibrational spectroscopy in the wine industry: From soil to bottle , 2017 .

[7]  Romà Tauler,et al.  MCR-ALS GUI 2.0: New features and applications , 2015 .

[8]  José Manuel Amigo,et al.  Assessment of the sugars and ethanol development in beer fermentation with FT-IR and multivariate curve resolution models , 2014 .

[9]  N. Sinelli,et al.  Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model , 2014 .

[10]  J. Amigo,et al.  Modelling Milk Lactic Acid Fermentation Using Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS) , 2014, Food and Bioprocess Technology.

[11]  Frans van den Berg,et al.  Process Analytical Technology in the food industry , 2013 .

[12]  M. Malfeito-Ferreira,et al.  The microbial ecology of wine grape berries. , 2012, International journal of food microbiology.

[13]  O. Busto,et al.  Quantification of phenolic compounds during red winemaking using FT-MIR spectroscopy and PLS-regression. , 2011, Journal of agricultural and food chemistry.

[14]  D. Picque,et al.  Assessment of maturity of Loire Valley wine grapes by mid-infrared spectroscopy , 2010 .

[15]  Bernd Hitzmann,et al.  On-line infrared spectroscopy for bioprocess monitoring , 2010, Applied Microbiology and Biotechnology.

[16]  J. M. Sablayrolles,et al.  Control of alcoholic fermentation in winemaking: Current situation and prospect , 2009 .

[17]  C. Pizarro,et al.  Valorization of onion waste and by‐products: MCR‐ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near‐infrared spectroscopy , 2008, Biotechnology and bioengineering.

[18]  M. Blanco,et al.  Application of Multivariate Curve Resolution to Chemical Process Control of an Esterification Reaction Monitored by Near-Infrared Spectroscopy , 2006, Applied spectroscopy.

[19]  Narinder Singh Sahni,et al.  In-Line Process and Product Control Using Spectroscopy and Multivariate Calibration , 2005 .

[20]  E. Agosin,et al.  Monitoring large scale wine fermentations with infrared spectroscopy. , 2004, Talanta.

[21]  Uwe Kruger,et al.  Synthesis of T2 and Q statistics for process monitoring , 2004 .

[22]  S. Wold,et al.  PLS-regression: a basic tool of chemometrics , 2001 .

[23]  P. Ribereau-gayon,et al.  Handbook of Enology , 2001 .

[24]  B. Perret,et al.  Determination of Major Compounds of Alcoholic Fermentation by Middle-Infrared Spectroscopy: Study of Temperature Effects and Calibration Methods , 1996 .

[25]  R. Tauler.  Multivariate curve resolution applied to second order data , 1995 .

[26]  G. Corrieu,et al.  Monitoring of fermentation by infrared spectrometry: Alcoholic and lactic fermentations , 1993 .

[27]  R. Barnes,et al.  Standard Normal Variate Transformation and De-Trending of Near-Infrared Diffuse Reflectance Spectra , 1989 .

[28]  Jean. Steinier,et al.  Smoothing and differentiation of data by simplified least square procedure. , 1964, Analytical chemistry.

[29]  Marco Jenzsch,et al.  Trends in Process Analytical Technology: Present State in Bioprocessing. , 2018, Advances in biochemical engineering/biotechnology.

[30]  D. Cozzolino,et al.  Vibrational Spectroscopy Methods for Agro-Food Product Analysis , 2018 .

[31]  J. Irudayaraj,et al.  Vibrational spectroscopy for food quality and safety screening , 2015 .

[32]  Daniel Cozzolino,et al.  Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine , 2011 .

[33]  A. de Juan,et al.  Two-Way Data Analysis: Multivariate Curve Resolution – Iterative Resolution Methods , 2009 .

[34]  C. G. Edwards,et al.  Managing Microbial Growth , 2007 .

[35]  Christian E. Butzke,et al.  Diagnosis and Rectification of Stuck and Sluggish Fermentations , 2000, American Journal of Enology and Viticulture.

[36]  B. Kowalski,et al.  Selectivity, local rank, three‐way data analysis and ambiguity in multivariate curve resolution , 1995 .

[37]  C. Ough.  Determination of sulfur dioxide in grapes and wines. , 1986, Journal - Association of Official Analytical Chemists.