Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation: A feasibility study
作者： D. Cozzolino , J. McCarthy , E. Bartowsky
DOI: 10.1016/J.FOODCONT.2012.01.003
关键词:
摘要: The wine industry requires rapid, comprehensive methods and techniques to answer the new challenges driven by market demands. Recent advances in spectroscopy technologies have brought about a revolution manner which biological systems are visualised analysed. measurement of numerous small molecules (metabolites) metabolised microorganisms during growth wine, will benefit from that require minimal sample preparation, permit automatic analysis many samples with negligible reagent costs, allow their rapid characterization against stable database, easy use. With recent developments analytical instrumentation, these requirements being fulfilled vibrational spectroscopic methods, often referred as "whole-organism fingerprinting" more recently "metabolic objective this study was evaluate compare use near (NIR) mid infrared (MIR) distinguish red white wines obtained using different strains Oenococcus oeni following malolactic fermentation. Using NIR MIR produced O. could be distinguished both yielding correct classification rates between 67 100% depending on strain.
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