Thesis
Raman Spectroscopy applications in wine production
Washington State University
Master of Science (MS), Washington State University
05/2021
DOI:
https://doi.org/10.7273/000000042
Handle:
https://hdl.handle.net/2376/108181
Abstract
This thesis examines Raman spectroscopy for wine analysis and adsorption methods to mitigate fluorescence during Raman spectra acquisition. Ethanol and total sugars (fructose plus glucose) of wines made from red (Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, red blends) and white (Chardonnay, Sauvignon Blanc and white blends) cultivars were modeled using partial least squares regression (PLSR), support vector machines (SVR), and Ridge regression (RR). The results comparing predicted to measured ethanol concentrations were respectable for fermenting and finished wines (R2 SVR = 0.78, R2 PLSR = 0.82, R2 RR = 0.81) and excellent for samples stripped of phenolic contents (R2 SVR = 0.99, R2 PLSR = 0.99, R2 RR = 1.00). Total sugar models also performed well when comparing predicted to measured values (R2 SVR = 0.96, R2 PLSR = 0.96, R2 RR = 0.97). The results suggest that Raman spectroscopy is a viable tool for rapid, trustworthy fermentation monitoring.
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Details
- Title
- Raman Spectroscopy applications in wine production
- Creators
- Harrison Fuller
- Contributors
- JAMES F HARBERTSON (Degree Supervisor) - Washington State University, Food Science, School ofTHOMAS SEAN COLLINS (Committee Member) - Washington State University, Horticulture, Department ofTHOMAS E HENICK-KLING (Committee Member) - Washington State University, Food Science, School of
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Number of pages
- 70
- Identifiers
- 99900583263401842
- Language
- English
- Resource Type
- Thesis