Ultrasonic monitoring of malolactic fermentation in red wines

Authors :: 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
Universitat Politècnica de Catalunya. GSS - Grup Sistemes Sensors
Source :: Recercat. Dipósit de la Recerca de Catalunya, Universitat Jaume I, UPCommons. Portal del coneixement obert de la UPC, Universitat Politècnica de Catalunya (UPC)
Publication Year :: 2014
Publisher :: Elsevier BV, 2014.
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.