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dc.contributor.authorCanal, Canan
dc.contributor.authorÖzen, Banu
dc.date.accessioned2017-05-31T13:31:54Z
dc.date.available2017-05-31T13:31:54Z
dc.date.issued2017-02
dc.identifier.citationCanal, C., and Özen, B. (2017). Monitoring of wine process and prediction of its parameters with mid-infrared spectroscopy. Journal of Food Process Engineering, 40(1). doi:10.1111/jfpe.12280en_US
dc.identifier.issn0145-8876
dc.identifier.urihttp://doi.org/10.1111/jfpe.12280
dc.identifier.urihttp://hdl.handle.net/11147/5663
dc.description.abstractIt was aimed to predict the chemical (ethanol, glycerol, organic acids, titratable acidity, °Brix, sugars, total phenolic and anthocyanin content) and microbiological parameters of red, rose and white wines during their processing from must to bottling using mid-infrared (IR) spectroscopy in combination with one of the multivariate statistical analysis techniques, partial least square (PLS) regression. Various spectral filtering techniques were employed before PLS regression analysis of mid-IR data. The best results were obtained from the second-order derivation for the chemical parameters except for alcohols. PLS models developed for the prediction of some of the chemical parameters have R2 values greater than 0.9, with low root mean square error values; however, prediction of microbial population from mid-IR spectroscopy did not provide accurate results. IR spectroscopic and chemical–chromatographic data were also used to investigate the differences between processing steps, and principal component analysis allowed clear separation of the beginning of the process from the rest. Practical Applications: Monitoring of the wine process from must to final product is necessary for better control of the process and the quality. As a rapid and a minimum waste-producing technique, mid-IR spectroscopy in combination with chemometric methods could allow prediction of several chemical parameters simultaneously. Therefore, any problems that could be encountered during wine processing could be determined and interfered in a short time.en_US
dc.description.sponsorshipScientific Research Grants of Izmir Institute of Technology (2012-IYTE-08)en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.isversionof10.1111/jfpe.12280en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPrincipal component analysisen_US
dc.subjectSpectroscopic analysisen_US
dc.subjectAnthocyanin contenten_US
dc.subjectMicrobial populationsen_US
dc.subjectWineen_US
dc.subjectInfrared spectroscopyen_US
dc.titleMonitoring of wine process and prediction of its parameters with mid-infrared spectroscopyen_US
dc.typearticleen_US
dc.contributor.authorIDTR44768en_US
dc.contributor.iztechauthorCanal, Canan
dc.contributor.iztechauthorÖzen, Banu
dc.relation.journalJournal of Food Process Engineeringen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume40en_US
dc.identifier.issue1en_US
dc.identifier.wosWOS:000399307200018
dc.identifier.scopusSCOPUS:2-s2.0-84940917420
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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