italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities
  • CDR WineLab® will be presenting the new polyphenol management panel at the Enomaq fair in Zaragoza, Pavilion 5 Stand C1
    CDR WineLab®: a solution for the control of micro-oxygenation and maceration during alcoholic fermentation. Now available a complete panel for the analysis of the evolution of polyphenols
    Published on: 06/02/2019

Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities

Charles Frohman1, Doris Rauhut2 and Ramón Mira de Orduña3; 1Department of Food Science, Cornell University, USA, 2Fachgebiet Mikrobiologie und Biochem

Full automation and control of vinifications by FT-NIR spectroscopy: An innovation presenting ground-breaking opportunities

In the last decade, a variety of process analysis devices have been introduced which allow winemakers to monitor alcoholic fermentations. These systems visualize the fermentation rates and progress, but are too inaccurate to estimate actual sugar concentrations during fermentations. 

We present an innovative FT-NIR spectroscopy based system that provides accurate real-time information about key-fermentation parameters including glucose, fructose, and ethanol concentrations throughout fermentations. Integrating this in-line sugar analysis with process control enables fully automatic fermentations and new ground-breaking strategies. 

Specifically, the system allows to process high sugar containing musts (e.g. for the production of hot climate, late harvest or icewines) without causing the yeast hyperosmotic stress response, which leads to increased formation of undesirable byproducts such as acetic acid and acetaldehyde, and, possibly, fermentation problems. 

This can be achieved with a continuous fed-batch fermentation where must is slowly and automatically added to the fermentation tank at such rates as to keep sugar concentrations constant at low levels (e.g. 50 g/l) during the fermentation. 

We will present data that shows that such an approach leads to a 80-90% reduction in acetic acid values and also decreases acetaldehyde levels by 50%. In addition, cooling costs can be reduced by 1/3 since the cold settled must partially cools the fermentation during additions, and smaller yeast inocula can be used. Some examples of white and red wine fermentations will be presented and the effect of this innovative fermentation management strategy on sugar, acid and ester composition, yeast viability, and sensory aspects will be discussed, as well as its application to malolactic fermentation.

Winner of the 2013 International SIVE Awards “Research for Development”. Scientific work presented at the 8th edition of Enoforum (7-9 maggio 2013, Arezzo, Italy)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Note

The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

Published on 24/09/2013
Premium Contents Area
  • Video-seminar (€ 25,00 streaming 17 min)
Price:25 €(Tax included)
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,21875