Cavaglia, Julieta published the artcileATR-MIR spectroscopy and multivariate analysis in alcoholic fermentation monitoring and lactic acid bacteria spoilage detection, Safety of (S)-2-hydroxysuccinic acid, the main research area is Lactobacillus Oenococcus contamination alc fermentation ATR MIR spectroscopy.
Wine production processes still rely on post-production evaluation and off-site laboratory analyses to ensure the quality of the final product. Here we propose an at-line methodol. that combines a portable ATR-MIR spectrometer and multivariate anal. to control the alc. fermentation process and to detect wine fermentation problems. In total, 36 microvinifications were conducted, 14 in normal fermentation conditions (NFC) and 22 intentionally contaminated fermentations (ICF) with different lactic acid bacteria (LAB) concentrations ATR-MIR measurements were collected during alc. and malolactic fermentations and relative d., pH, and L-malic acid were analyzed by traditional methods. Partial Least Squares Regression could suitably predict d. and pH in fermenting samples (root mean squared errors of prediction of 0.0014 g mL-1 and 0.06 resp.). With regard to ICF, LAB contamination was detected by multivariate discriminant anal. when the difference in L-malic acid concentration between NFC and ICF was in the order of 0.7-0.8 g L-1, before the end of malolactic fermentation This methodol. shows great potential as a fast and simple at-line anal. tool for detecting fermentation problems at an early stage.
Food Control published new progress about Alcohols Role: BCP (Biochemical Process), BIOL (Biological Study), PROC (Process). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Safety of (S)-2-hydroxysuccinic acid.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts