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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
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
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.
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