The purpose of this work was to establish statistical control of an italian “sparkling wine” (prosecco doc) production process. At the same time we aimed to monitor the process stability over time and effectiveness to achieve a consistently high quality product as well, while starting from the inherent high variability of raw materials. Moreover we tried to find out an effective statistical methodology for the initial quality control and conseguent monitoring and then for the investigation of the main problems pointed out. Given the multi-dimensional nature of the quality of the sparkling wine,multivariate techniques were extensively used. With that view, multivariate quality control charts were developed starting from the “Hotelling” T” statistic, first for the control of the process, thereof to allow the monitoring and maintenance of the quality achieved. The investigation of irregularities detected during the quality monitoring of the process, was based upon the principal component analysis methodology. The study outcomes, substantially confirm the effectiveness of the examined process to achieve a finished product of constant quality over the time, despite of the high variability of wines and musts used as raw materials.
MULTIVARIATE MONITORING OF QUALITY OF A SPARKLING WINE
PAPETTI, Patrizia
2011-01-01
Abstract
The purpose of this work was to establish statistical control of an italian “sparkling wine” (prosecco doc) production process. At the same time we aimed to monitor the process stability over time and effectiveness to achieve a consistently high quality product as well, while starting from the inherent high variability of raw materials. Moreover we tried to find out an effective statistical methodology for the initial quality control and conseguent monitoring and then for the investigation of the main problems pointed out. Given the multi-dimensional nature of the quality of the sparkling wine,multivariate techniques were extensively used. With that view, multivariate quality control charts were developed starting from the “Hotelling” T” statistic, first for the control of the process, thereof to allow the monitoring and maintenance of the quality achieved. The investigation of irregularities detected during the quality monitoring of the process, was based upon the principal component analysis methodology. The study outcomes, substantially confirm the effectiveness of the examined process to achieve a finished product of constant quality over the time, despite of the high variability of wines and musts used as raw materials.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
