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

被引：24

作者：

Clark, S ^{[1
]}

Barnett, NW

Adams, M

Cook, IB

Dyson, GA

Johnston, G

机构：

[1] Deakin Univ, Sch Biol & Chem Sci, Geelong, Vic 3217, Australia

[2] RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia

[3] Anexus Labs, Bullen, Vic 3105, Australia

[4] Pirramimma Winery, Mclaren Vale, SA 5171, Australia

来源：

ANALYTICA CHIMICA ACTA | 2006年 / 563卷 / 1-2期

关键词：

nuclear magnetic resonance; fermentation; chemometrics; organic acids; ethanol and sugars;

D O I：

10.1016/j.aca.2005.11.033

中图分类号：

O65 [分析化学];

学科分类号：

070302 [分析化学]; 081704 [应用化学];

摘要：

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. (c) 2005 Elsevier B.V. All rights reserved.

引用

页码：338 / 345

页数：8

共 59 条

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Magnetic resonance imaging for nondestructive analysis of wine grapes [J].