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In line monitoring of red wine fermentations using IR spectroscopy

Kiera Lambrecht | Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI) – South Africa

45.00 (VAT incl.)

There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques. This is primarily to ensure that process conditions are maintained at optimal set points, thus improving consistency, efficiency and control. Implementation of infrared technology and chemometrics in the wine industry has been extensively studied and has been found to be a suitable method of process monitoring, especially when considered in the context of phenolic extraction. If you are a subscriber, access the video directly from this link →

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10 minutes

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Single

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There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques. This is primarily to ensure that process conditions are maintained at optimal set points, thus improving consistency, efficiency and control. Implementation of infrared technology and chemometrics in the wine industry has been extensively studied and has been found to be a suitable method of process monitoring, especially when considered in the context of phenolic extraction. However, these studies have conducted spectroscopic analysis off-line and with highly clarified samples . For the technology to be more applicable to a real life scenario, a shift towards in-line monitoring must be made. The ultimate aim of this study was the development of an automated sampling and analysis system would allow this technology to become more commonly used in commercial cellars and for precision monitoring of phenolic extraction.

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

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In line monitoring of red wine fermentations using IR spectroscopy

45.00 (VAT incl.)

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