Comparison of Different Spectral Ranges to Monitor Alcoholic and Acetic Fermentation of Red Grape Must Using FT-NIR Spectroscopy and PLS Regression
Sign Up to like & getrecommendations! Published in 2024 at "Food Analytical Methods"
DOI: 10.1007/s12161-024-02636-3
Abstract: Wine vinegar is produced through a two-phase fermentation of grape must: initially, yeast converts grape sugars into ethanol, and subsequently, acetobacteria oxidize ethanol into acetic acid. This process, spanning weeks when conducted by surface fermentation,… read more here.
Keywords: nir spectroscopy; spectroscopy; grape must; fermentation red ... See more keywords