Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions

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dc.contributor.authorFourie, Elzanneen_ZA
dc.contributor.authorAleixandre-Tudo, Jose Luisen_ZA
dc.contributor.authorMihnea, Mihaelaen_ZA
dc.contributor.authorDu Toit, Wesselen_ZA
dc.date.accessioned2022-07-22T12:26:36Z
dc.date.available2022-07-22T12:26:36Z
dc.date.issued2020-04-11
dc.descriptionCITATION: Fourie, E. Aleixandre-Tudo, J.L. Mihnea, M. & du Toit, D. 2020. Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions, Food Control 115, 107303. https://doi.org/10.1016/j.foodcont.2020.107303.en_ZA
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-controlen_ZA
dc.description.abstractThe extraction of phenolic compounds during maceration is of utmost importance in red winemaking. However, the monitoring of phenolic extraction is often hampered by analytical and statistical constraints. The aim of this study was to monitor phenolic extraction kinetics with the use of PLS phenolic calibrations and batch statistical process control. Eight batches of Cabernet Sauvignon and Shiraz grapes during alcoholic fermentation under different maceration conditions (pressing at 1/3rd, 2/3rd and end of fermentation) and punch down regimes (low vs. high frequency) were evaluated in the study. Cabernet Sauvignon appeared to be a more suitable cultivar for longer maceration conditions with increased tannin extraction observed. Similar trends were observed for punch down for both cultivars. The use of PLS calibrations and batch level modelling provided an enhanced interpretation and understanding of phenolic extraction during red wine fermentations.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S095671352030219X
dc.description.versionPublishers version
dc.format.extent10 pages : illustrationsen_ZA
dc.identifier.citationFourie, E. Aleixandre-Tudo, J.L. Mihnea, M. & du Toit, D. 2020. Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions, Food Control 115, 107303. https://doi.org/10.1016/j.foodcont.2020.107303.en_ZA
dc.identifier.issn0956-7135 (online)
dc.identifier.otherdoi:10.1016/j.foodcont.2020.107303
dc.identifier.urihttp://hdl.handle.net/10019.1/125542
dc.language.isoen_ZAen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectBatch statistical process control (BSPC)en_ZA
dc.subjectBatch level modelling (BLM)en_ZA
dc.subjectRed wine phenolics macerationen_ZA
dc.subjectCap management practicesen_ZA
dc.titlePartial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditionsen_ZA
dc.typeArticleen_ZA
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