Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Automated Microbial Diagnostics01:24

Automated Microbial Diagnostics

Automated diagnostic analyzers have transformed clinical microbiology by providing rapid and reliable methods for pathogen identification and antibiotic susceptibility testing. Among these systems, the Vitek 2 is widely used because it automates the traditionally labor-intensive processes of microbial identification (ID) and antibiotic susceptibility testing (AST), delivering standardized and timely results that are essential for effective patient care.Microbial Identification with ID CardsThe...
Modern Molecular Taxonomy01:29

Modern Molecular Taxonomy

Advancements in molecular biology have revolutionized the identification and characterization of bacteria, with multiple methods leveraging DNA sequencing for enhanced precision. As sequencing technologies improve and costs decline, these approaches are increasingly used in clinical, environmental, and evolutionary studies.Multilocus Sequence Typing (MLST) examines several housekeeping genes, essential chromosomal genes encoding cellular functions, to distinguish strains. Approximately...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Classification of Titrimetric Analysis Based on Reaction Types01:01

Classification of Titrimetric Analysis Based on Reaction Types

Titrimetric analysis in solution chemistry involves measuring the volume of solutions and is often called volumetric analysis. The standard solution of known concentration in the burette is called the titrant, whereas the solution of unknown concentration in the flask is called the analyte, or titrand. Titrimetric analyses can be classified into four types based on the reactions between the titrant and analyte.
Titrations between an acid and a base lead to neutralization reactions that form...
Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Update on acute respiratory failure.

Intensive care medicine·2026
Same author

Amphetamine in adolescence induces a sex-specific mesolimbic dopamine phenotype in the adult prefrontal cortex.

Communications biology·2025
Same author

Prospective Multicenter Observational Study of Patients in Shock Treated with Vasopressin: VASOPRES Registry Study Protocol.

Revista espanola de anestesiologia y reanimacion·2025
Same author

Amphetamine in Adolescence Induces a Sex-Specific Mesolimbic Dopamine Phenotype in the Adult Prefrontal Cortex.

bioRxiv : the preprint server for biology·2025
Same author

Medicina intensiva·2024
Same author

Cognitive decline in adult-onset temporal lobe epilepsy: Insights from aetiology.

Clinical neurology and neurosurgery·2024

Related Experiment Video

Updated: May 28, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
07:34

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Detection of abnormal fermentations in wine process by multivariate statistics and pattern recognition techniques.

A Urtubia1, G Hernández, J M Roger

  • 1Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Av. España 1680, Casilla 110-V, Valparaíso, Chile. alejandra.urtubia@usm.cl

Journal of Biotechnology
|October 18, 2011
PubMed
Summary

Early detection of abnormal wine fermentation is possible using multivariate statistics and artificial intelligence. Multiway Partial Least Squares and Artificial Neural Networks accurately classified fermentations using just three variables.

More Related Videos

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Related Experiment Videos

Last Updated: May 28, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
07:34

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Area of Science:

  • Enology
  • Data Science
  • Fermentation Science

Background:

  • Wine fermentation is a complex biological process susceptible to deviations.
  • Early detection of abnormal fermentation is crucial for quality control and preventing spoilage.
  • Traditional methods may not capture the dynamic, multivariate nature of fermentation.

Purpose of the Study:

  • To evaluate multivariate statistical techniques and artificial intelligence for early detection of abnormal wine fermentation.
  • To identify key variables and methods for predicting fermentation anomalies.
  • To assess the performance of different analytical approaches on industrial Cabernet Sauvignon fermentation data.

Main Methods:

  • Evaluated Multiway Principal Component Analysis (MPCA), Multiway Partial Least Squares (MPLS), Stepwise Linear Discriminant Analysis (SLDA), and Artificial Neural Networks (ANNs).
  • Utilized data from 32 variables across different fermentation stages in industrial Cabernet Sauvignon production.
  • Applied pre-treatment methods to homogenize data and mitigate overfitting.

Main Results:

  • MPLS and ANNs achieved 100% correct classification of fermentation status at 72 hours using only three variables.
  • SLDA identified ethanol, sugars, and density as key discriminators of abnormal fermentation behavior.
  • All evaluated techniques demonstrated potential for early anomaly detection.

Conclusions:

  • Multivariate statistical and artificial intelligence methods offer powerful tools for real-time monitoring and prediction of wine fermentation.
  • MPLS and ANNs provide highly accurate early detection capabilities.
  • Key fermentation parameters like ethanol, sugars, and density are vital for identifying deviations.