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Ultrasonic monitoring of malolactic fermentation in red wines
Novoa-Díaz, Daniel F.; Rodríguez Nogales, J. M.; Fernández Fernández, E.; Vila Crespo, J.; García Álvarez, Víctor Óscar; Amer, M.A.; Chávez Domínguez, Juan Antonio; Turó Peroy, Antonio; García Hernández, Miguel J.; Salazar Soler, Jorge
Universitat Politècnica de Catalunya. Departament d'Enginyeria Electrònica; Universitat Politècnica de Catalunya. GSS - Grup Sistemes Sensors
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.
Peer Reviewed
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Viticultura
Àrees temàtiques de la UPC::Física::Acústica::Ultrasons
Fermentation malolactique
Ultrasonic waves
Malolactic fermentation
Ultrasound
Ultrasonic velocity
On-line monitoring
Velocity
Fermentació malolàctica
Ultrasons
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
info:eu-repo/semantics/publishedVersion
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