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

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, a...

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Bibliographic Details
Published in:Analytica chimica acta 2006-03, Vol.563 (1), p.338-345
Main Authors: Clark, Shona, Barnett, Neil William, Adams, Mike, Cook, Iain Bruce, Dyson, Gail Anne, Johnston, Geoff
Format: Article
Language:English
Subjects:
Analytical chemistry
Chemistry
Chemometrics
Ethanol and sugars
Exact sciences and technology
Fermentation
Nuclear magnetic resonance
Organic acids
Spectrometric and optical methods
Vitaceae
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Summary: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.
ISSN:0003-2670
1873-4324
DOI:10.1016/j.aca.2005.11.033