• critical
  • Wine fermentation is a critical step of winemaking. (wiley.com)
  • Samples were also analysed by gas chromatography flame ionisation detection (GC-FID) and mass spectrometry (GC-MS) at two critical stages during fermentation, namely 50% completion of MLF and 100% completion of MLF, in order to obtain a profile of the evolution of the aroma compounds associated with each inoculation scenario. (sun.ac.za)
  • A spectral conformity test based on simple calculations of the standard deviation between the absorbance at each recorded wavenumber in the spectra, further confirmed identification of the critical fermentation stages. (sun.ac.za)
  • different
  • This methodology was applied to different times between the beginning and the end of fermentation (72, 95, 100, 150, 200 and 400 h). (wiley.com)
  • Quantitative data obtained with the PLS models were also used to graphically project the rate of AF in the different batches, by non-linear fitted regression plots that easily visualised the overall patterns of sugar and ethanol metabolism in the different fermentations. (sun.ac.za)
  • This approach used FT-MIR and FT-NIR spectra together with chemometrics to identify trends between the different fermentation treatments. (sun.ac.za)
  • study
  • In this study, the predictive power of stepwise linear discriminant analysis (SLDA) was evaluated to discriminate the behavior of wine fermentation. (wiley.com)
  • This research study in particular, addressed the current need for alternative fermentation monitoring strategies that meet these criteria, by evaluating the potential use of spectroscopy as an analytical technique for fermentation monitoring. (sun.ac.za)