E3S Web Conf.
Volume 145, 20202019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)
|Number of page(s)||4|
|Section||International Conference on Biotechnology and Food Science|
|Published online||06 February 2020|
Rapid Analysis of Alcohol Content During the Green Jujube Wine Fermentation by FT-NIR
1 Department of Food Science, Shanxi Normal University, Linfen, 041000
2 China College of Engineering, China Agricultural University, Beijing, 100083
a Corresponding author’s e-mail: email@example.com
The near-infrared (NIR) spectroscopy combined with partial least square regression (PLS) were applied for the prediction of the alcohol content of jujube wine. The NIR spectroscopy was used to collect the spectral data of the jujube wine samples during fermentation and the data were used to establish the quantitative model of alcohol content to achieve rapid on-line detection. The NIR spectroscopy in the range of 950 to 1650 nm from jujube wine were collected and pre-treated by MSC (Multiplicative Scatter Correction) and FD (First Derivative). The alcohol content was measured with alcohol meter. Spectral wavelength selection and latent variables were optimized for the lowest root mean square errors. The results show that the FD - PLS model, which yielded R2 of 0.9246 and RMSEC of 0.6572, is superior to the MSC- PLS model. Results confirmed that NIR spectroscopy is a promising technique for routine assessment of alcohol content of jujube wine and is a viable and advantageous alternative to the chemical procedures involving laborious extractions. The feasibility of the method was thus verified.
© The Authors, published by EDP Sciences 2020
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