1. Ultrasonic monitoring of malolactic fermentation in red wines
- Author
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M.A. Amer, Encarnación Fernández-Fernández, D. Novoa-Díaz, Jordi Salazar, Josefina Vila-Crespo, Juan A. Chávez, J. Garcia-Alvarez, José Manuel Rodríguez-Nogales, Antoni Turo, M.J. Garcia-Hernandez, Universitat Politècnica de Catalunya. Departament d'Enginyeria Electrònica, and Universitat Politècnica de Catalunya. GSS - Grup Sistemes Sensors
- Subjects
Tone burst ,Materials science ,Acoustics and Ultrasonics ,Malates ,Velocity ,Wine ,Microbiology ,Ultrasonic waves ,chemistry.chemical_compound ,Ultrasonic monitoring ,Ultrasonic velocity ,Física::Acústica::Ultrasons [Àrees temàtiques de la UPC] ,Ultrasound ,Ultrasons ,Malolactic fermentation ,Ultrasonics ,Lactic Acid ,Fermentació malolàctica ,Fermentation malolactique ,Chromatography ,business.industry ,On-line monitoring ,food and beverages ,Lactic acid ,Enginyeria agroalimentària::Agricultura::Viticultura [Àrees temàtiques de la UPC] ,chemistry ,Fermentation ,Food Technology ,Ultrasonic sensor ,Malic acid ,Volatilization ,business - Abstract
The progress of malolactic fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1 MHz longitudinal wave was measured, analyzed and compared to those parameters of oenological interest obtained simultaneously by analytical methods. Semi-industrial tanks were used during measurements pretending to be in real industrial conditions. Results showed that the ultrasonic velocity mainly changes as a result of the conversion by lactic acid bacteria of malic acid into lactic acid and CO2. Overall, the present study has demonstrated the potential of the ultrasonic technique in monitoring the malolactic fermentation process. (C) 2014 Elsevier B.V. All rights reserved.
- Published
- 2014
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