Publication | Open Access

Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions

EngineeringFood ChemistryCalibrationProcess Analytical TechnologyBiochemical EngineeringBioprocess MonitoringDownstream ProcessingBiostatisticsAnalytical ChemistryChromatographyHealth SciencesProcess MeasurementChemometric MethodRed Wine FermentationsFood QualityPhenolic ExtractionFood SafetyStatistical Process ControlEnvironmental EngineeringProcess Control