Application of FT-NIR Spectroscopy to Apple Wine for Rapid Simultaneous Determination of Soluble Solids Content, pH, Total Acidity, and Total Ester Content
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- 作者：Mengqi Ye ; Tianli Yue ; Yahong Yuan ; Zhao Li
- 关键词：Apple wine ; Fourier ; transform near ; infrared (FT ; NIR) ; Partial least squares (PLS) ; Total acidity ; Total ester
- 刊名：Food and Bioprocess Technology
- 出版年：2014
- 出版时间：October 2014
- 年：2014
- 卷：7
- 期：10
- 页码：3055-3062
- 全文大小：591 KB
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Tianli Yue (1)
Yahong Yuan (1)
Zhao Li (1)
1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China, 712100 - ISSN：1935-5149
文摘
The feasibility of rapid simultaneous analysis of soluble solid content (SSC), PH, total acidity, and total ester content in apple wine by Fourier transform near-infrared (FT-NIR) spectroscopy together with partial least squares (PLS) models was studied in this work. A set of 380 apple wine samples were scanned in a quartz cuvette with a 1-mm path length in the NIR region (4,000-2,000?cm?) in transmission mode. Calibration models were established by PLS with full cross-validation. The NIR spectra were pretreated with different methods, and the effective wave number range together with the number of PLS factors used in the model calibration was optimized. The optimal models yielded the determination coefficients of 0.91, 0.93, 0.98, and 0.92 and the root mean standard error of prediction (RMSEP) of 0.601, 0.077, 0.021, and 0.096 for SSC, pH, total acidity, and total ester content, respectively. This work demonstrated that NIR spectroscopy was a rapid and convenient technique for analyzing and predicting SSC, pH, total acidity, and total ester content simultaneously during apple wine fermentation process.