Combination of Near Infrared Spectroscopy and Electronic Nose for Alcohol Quantification during the Red Wine Fermentation
ZHANG Shu-ming, YANG Yang, NI Yuan-ying*
College of Food Science & Nutritional Engineering, China Agricultural University, National Fruit & Vegetable Processing Engineering Research Center, Beijing 100083, China
Abstract：The red wine fermentation needs fast and nondestructive techniques, which can help to control the fermentation process and assure the quality of wine. In the present study, near infrared spectroscopy (NIR) and electronic nose (EN) were used to predict the alcohol content during the red wine alcoholic fermentation. Calibration models were developed between instrumental data and chemical analysis using principal component regression (PCR) and partial least squares regression (PLSR) with cross validation. Good correlations (R>0.99) were acquired for both the models developed by the NIR and EN data. However, RMSEC and RMSEP were a little larger. Combining NIR and EN can optimize the model and improve the prediction accuracy. The PLSR model based on combined data shows the best correlation (R=0.999 2), with RMSEC and RMSEP being 0.206 and 0.205% (v/v), respectively. Both NIR spectroscopy and EN can predict the alcohol concentration during the alcoholic fermentation of red wine, and the combination of two instruments can improve the analysis precision. Although the measurements were carried out in off-line mode, this study demonstrates that NIR and EN can be used as on line, fast, nondestructive and in time techniques to provide in-time information about the fermentation process and to assure the quality of final products.
Key words：Red wine;Alcohol content;NIR spectroscopy;Electronic nose
张树明，杨 阳，倪元颖*. 近红外光谱和电子鼻技术用于葡萄酒发酵过程中酒精度的定量分析[J]. 光谱学与光谱分析, 2012, 32(11): 2997-3001.
ZHANG Shu-ming, YANG Yang, NI Yuan-ying*. Combination of Near Infrared Spectroscopy and Electronic Nose for Alcohol Quantification during the Red Wine Fermentation. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2012, 32(11): 2997-3001.
[1] Reid L M, O’Donnell C P, Downey G, Trends in Food Science and Technology, 2006, 17(7): 344. [2] Cynkar W, Dambergs R, Smith P, et al. Analytica Chimica Acta, 2010, 660(1-2): 227. [3] Casale M, Casolino C, Oliveri P, et al. Food Chemistry, 2010, 118(1): 163. [4] Navrátil M, Norberg A, Lembrén L, et al. Journal of Biotechnology, 2005, 115(1): 67. [5] Teixeira A P, Oliveira R, Alves P M, et al. Biotechnology Advances, 2009, 27(6): 726. [6] NavrTil M, Cimander C, Mandenius C F. Journal of Agricultural and Food Chemistry, 2004, 52(3): 415. [7] Cozzolino D, Parker M, Dambergs R G, et al. Biotechnology and Bioengineering, 2006, 95(6): 1101. [8] Di Egidio V, Sinelli N, Giovanelli G, et al. European Food Research and Technology, 2010, 230(6): 947. [9] Buratti S, Ballabio D, Giovanelli G, et al. Analytica Chimica Acta, 2011, 697(1-2): 67. [10] GUO Xin-guang, MA Pei-xuan, REN Yi-ping(郭新光, 马佩选, 任一平), GB／T 15038—2005, Analytical Methods of wine and Fruit wine(GB／T 15038—2005葡萄酒, 果酒通用分析方法). Beijing: Chinese Standards Press(北京: 中国标准出版社), 2005. [11] Wentzell P D, Montoto L V, Chemometrics and Intelligent Laboratory Systems, 2003, 65: 257. [12] Cozzolino D, Kwiatkowski M J, Parker M, et al. Analytica Chimica Acta, 2004, 513: 73. [13] LU Wan-zhen, YUAN Hong-fu, XU Guang-tong, et al(陆婉珍, 袁洪福, 徐广通, 等). Modem Near Infrared Spectroscopy Analysis Technique(现代近红外光谱分析技术). Beijing: China Petroleum Industry Press(北京: 中国石油化工出版社), 2000.
