PROCEDE ET DISPOSITIF D'EVALUATION DE LA TENEUR EN OCHRATOXINE A ET/OU EN ASPERGILLUS CARBONARIUS DES MOUTS ET DES VINS

• Main Authors: DUBERNET MATTHIEU, DUBERNET MARC
• Format: Patent
• Language: French
• Published: 10.08.2007
• 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.