Infrared spectroscopy and its role to monitor wine fermentation

The term Process Analytical Technologies (PAT) describes the field of process analysis and measurement technologies that have been expanded to include several physical, chemical, mathematical and other analytical tools used to characterise chemical and biological processes. Over the past few years, on- in- and at-line analysis, the so-called PAT technologies, have demonstrated themselves to be one of the most efficient and advanced tools for continuous monitoring, as well as controlling the processes and the quality of raw ingredients and products in several applications among food processing, petrochemical and pharmaceutical industries.

Process analytical technology and wine fermentation

This approach has become a key tool for monitoring parameters and control processes in the pharmaceutical industry. In addition, the introduction of PAT technologies has led to an emphasis on measurement methods that characterise product properties beyond the information provided by those single techniques that are traditionally developed and used on laboratory based analytical techniques. Within this new analytical concept, the sample becomes an integral element of the analytical system. In simple terms, the laboratory has moved into the process itself and consequently closer to the sample. The modern wine industry needs both fast and reliable process quality control methods and techniques that provide real time information in order to assure the quality and above all, the consistency of the final product to the consumer.

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