Evaluating ochratoxin A content in wine making liquid composition, and/or degree of attack by Aspergillus carbonarius in grapes, comprises executing spectroscopic analysis of composition and measuring spectral density values of composition

• Main Authors: DUBERNET MATTHIEU, DUBERNET MARC
• Format: Patent
• Language: English; French
• Published: 01.12.2006
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS OR TEST PAPERS THEREFOR; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES; ENZYMOLOGY; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PHYSICS; PREPARATION THEREOF; PROCESSES OF PREPARING SUCH COMPOSITIONS; PROCESSES USING MICROORGANISMS; SPIRITS; TESTING; VINEGAR; WINE

The evaluation of ochratoxin A and degree of attack by Aspergillus carbonariusin which a continuous absorption spectrum is produced by a spectroscopic analysis of a composition using interferometric Fourier transform spectroscopy. A spectral density value of the composition is measured with respect to a spectral band integer of determined wavelengths. Calibration and configuration of the composition comprises selecting and analyzing a reference composition comprising wine. The spectral band integer is equal to 5 and has an order of 30. The produced continuous absorption spectrum of the composition is analyzed in near infrared region. The concentration of ochratoxin A of the composition to be analyzed and/or degree of attack by Aspergillus carbonariusin grapes generates an automatic calculation by a data processing device (7). An independent claim is included for a device to evaluate the ochratoxin A content in wine making liquid composition, and/or degree of attack by Aspergillus carbonariusin grapes. L'invention concerne un procédé et un dispositif d'évaluation de la teneur en ochratoxine A d'une composition de vinification et/ou du degré d'attaque par Aspergillus carbonarius des raisins d'origine, comprenant : des moyens (8) de mémorisation dans lesquels est enregistré au moins un groupe de N bandes spectrales (sigmai) et des valeurs d'étalonnage (Ki) correspondant à ces bandes spectrales (sigmai) ; des moyens (1, 2, 3, 4, 6) d'analyse spectroscopique aptes à recueillir un échantillon d'une composition à analyser, à réaliser un spectre continu d'absorption dans l'infrarouge de cet échantillon, et à mesurer des valeurs (Li) de densité spectrale correspondant auxdites bandes spectrales (sigmai) ; des moyens (7) de calcul automatique adaptés pour pouvoir générer, à partir des valeurs (Li) et (Ki), au moins un signal représentatif de la teneur en ochratoxine A et/ou un signal représentatif du degré d'attaque par Aspergillus carbonarius.