Unravelling the complexities of wine : a big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics
| dc.contributor.author | Petrovic, Gabriella | en_ZA |
| dc.contributor.author | Aleixandre-Tudo, Jose-Luis | en_ZA |
| dc.contributor.author | Buica, Astrid | en_ZA |
| dc.date.accessioned | 2021-07-08T06:49:37Z | |
| dc.date.available | 2021-07-08T06:49:37Z | |
| dc.date.issued | 2019-04-26 | |
| dc.description | CITATION: Petrovic, G., Aleixandre-Tudo, J.-L. & Buica, A. 2019. Unravelling the complexities of wine : a big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics. OENO One, 53(2):107-127, doi:10.20870/oeno-one.2019.53.2.2371. | |
| dc.description | The original publication is available at https://oeno-one.eu | |
| dc.description.abstract | Aim: Assimilable Nitrogen (YAN) has been identified as one of the main drivers of wine quality, influencing the production of various aromas and ensuring a successful fermentation to dryness. Due to the number of factors affecting YAN concentration and composition, paired with the complexities of yeast metabolism, more data is required to enable a comprehensive understanding of this important component of the grape juice matrix. The use of high throughput and information-rich techniques such as InfraRed spectroscopy can lead to a fast generation of a large amount of data. In addition, there is a possibility to maximise the information output of the generated data when combined with various descriptive and exploratory statistical techniques. Conclusion: Given the recent developments in the fields of analytical equipment and chemometrics, the review explores the possibility of a Big Data approach for the research of one of the most important and versatile grape juice parameters, namely YAN. | en_ZA |
| dc.description.uri | https://oeno-one.eu/article/view/2371 | |
| dc.description.version | Publisher's version | |
| dc.format.extent | 21 pages | |
| dc.identifier.citation | Petrovic, G., Aleixandre-Tudo, J.-L. & Buica, A. 2019. Unravelling the complexities of wine : a big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics. OENO One, 53(2):107-127, doi:10.20870/oeno-one.2019.53.2.2371. | |
| dc.identifier.issn | 2494-1271 (online) | |
| dc.identifier.other | doi:10.20870/oeno-one.2019.53.2.2371 | |
| dc.identifier.uri | http://hdl.handle.net/10019.1/110676 | |
| dc.language.iso | en_ZA | en_ZA |
| dc.publisher | International Viticulture and Enology Society | |
| dc.rights.holder | Authors retain copyright | |
| dc.subject | Wine -- Quality | en_ZA |
| dc.subject | Wine and wine making – Chemistry | en_ZA |
| dc.subject | Wine – Aroma and flavour | en_ZA |
| dc.subject | Wine – Carbon and nitrogen utilisation | en_ZA |
| dc.subject | Wine -- Characterization of Saccharomyces yeasts | en_ZA |
| dc.subject | Big data | en_ZA |
| dc.subject | Yeast assimilable nitrogen (YAN) | en_ZA |
| dc.title | Unravelling the complexities of wine : a big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics | en_ZA |
| dc.type | Article | en_ZA |