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Rapid Determination of Process Variables of Chinese Rice Wine Using FT-NIR Spectroscopy and Efficient Wavelengths Selection Methods

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Abstract

There is a growing need for the effective fermentation monitoring during the manufacture of wine due to the rapid pace of change in the wine industry. In this study, Fourier transform near-infrared (FT-NIR) spectroscopy combined with chemometrics was applied to monitor time-related changes during Chinese rice wine (CRW) fermentation. Various wavelength selection methods and support vector machine (SVM) algorithm were used to improve the performances of partial least squares (PLS) models. In total, ten different calibration models were established. It was observed that the performances of models based on wavelength variables selected by variable selection methods were much better than those based on the full spectrum. In addition, nonlinear models outperformed linear models in prediction of fermentation parameters. After systemically comparing and discussing, it was found that for both ethanol and total acid, genetic algorithm-support vector machine (GA-SVM) models obtained the best result with excellent prediction accuracy. The correlation coefficients (R 2 (pre)), root mean square error of prediction (RMSEP), and the residual predictive deviation (RPD) for the prediction set were 0.94, 3.02 g/L, and 8.7 for ethanol and 0.97, 0.10 g/L, and 6.1 for total acid, respectively. The results of this study demonstrated that FT-NIR could monitor and control CRW fermentation process rapidly and efficiently with efficient variable selection algorithms and nonlinear regression tool.

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Acknowledgments

We are grateful to Dr. Kim for providing language help. This study was supported by the National ‘Twelfth Five-Year’ Plan for Science & Technology Support of China (Nos. 2012BAD37B02 and 2012BAD37B06).

Conflict of Interest

Wu Zhengzong declares that he has no conflict of interest. Xu Enbo declares that he has no conflict of interest. Wang Fang declares that she has no conflict of interest. Long Jie declares that she has no conflict of interest. ** Zhengyu declares that he has no conflict of interest. Xu Xueming declares that he has no conflict of interest. Jiao Aiquan declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

    Zhengzong Wu, Enbo Xu, Fang Wang, Jie Long, Xueming Xu Aiquan Jiao & Zhengyu **

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  1. Zhengzong Wu
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  2. Enbo Xu
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  3. Fang Wang
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  4. Jie Long
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  5. Xueming Xu Aiquan Jiao
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  6. Zhengyu **
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Corresponding authors

Correspondence to Xueming Xu Aiquan Jiao or Zhengyu **.

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Wu, Z., Xu, E., Wang, F. et al. Rapid Determination of Process Variables of Chinese Rice Wine Using FT-NIR Spectroscopy and Efficient Wavelengths Selection Methods. Food Anal. Methods 8, 1456–1467 (2015). https://doi.org/10.1007/s12161-014-0021-6

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  • DOI: https://doi.org/10.1007/s12161-014-0021-6

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