Determination of total acid and pH in wine fermented liquid by near infrared spectroscopy technology
The total acid content and pH of wine fermented liquid were quantitatively analyzed using Near Infrared Spectroscopy,and the ment of the quantitative analysis model was established by partial least squares method,while the variables of spectral characteristic wavelength in the entire region of the spectrum were screened through SiPLS,MWPLS,and GA.R2,RMSEC,RMSEP,RPD,and the best main factors were used as index forevaluation of model quality.The results showed that variable selection could be optimized to obtain role model and improve its recognition accuracy and stability,thus reduce the analytical difficulty.The optimization effect of SiPLS-GA was the best.R2 of optimization mode for total acid content and pH value were 0.978 5 and 0.983 8,RMSEC were 0.074 5 and 0.065 4,RMSEP were 0.076 3 and 0.062 7,and RPD were 4.85 and 5.58.
red winetotal acidpHnear infrared spectroscopyquantitative analysisband selection
国家科技期刊平台
NSTL
万方数据
维普
