The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.