Ultrasonic monitoring of malolactic fermentation in red wines

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To access the full text documents, please follow this link: http://hdl.handle.net/2117/24328

dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Electrònica
dc.contributor	Universitat Politècnica de Catalunya. GSS - Grup Sistemes Sensors
dc.contributor.author	Novoa Díaz, Daniel F.
dc.contributor.author	Rodríguez Nogales, J. M.
dc.contributor.author	Fernández Fernández, E.
dc.contributor.author	Vila Crespo, J.
dc.contributor.author	García Álvarez, Víctor Óscar
dc.contributor.author	Amer, M.A.
dc.contributor.author	Chávez Domínguez, Juan Antonio
dc.contributor.author	Turó Peroy, Antonio
dc.contributor.author	García Hernández, Miguel J.
dc.contributor.author	Salazar Soler, Jorge
dc.date	2014-08-01
dc.identifier.citation	Novoa-Díaz, D.F. [et al.]. Ultrasonic monitoring of malolactic fermentation in red wines. "Ultrasonics", 01 Agost 2014, vol. 54, núm. 6, p. 1575-1580.
dc.identifier.citation	0041-624X
dc.identifier.citation	10.1016/j.ultras.2014.04.004
dc.identifier.uri	http://hdl.handle.net/2117/24328
dc.language.iso	eng
dc.relation	http://www.sciencedirect.com/science/article/pii/S0041624X14000924
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Viticultura
dc.subject	Àrees temàtiques de la UPC::Física::Acústica::Ultrasons
dc.subject	Fermentation malolactique
dc.subject	Ultrasonic waves
dc.subject	Malolactic fermentation
dc.subject	Ultrasound
dc.subject	Ultrasonic velocity
dc.subject	On-line monitoring
dc.subject	Velocity
dc.subject	Fermentació malolàctica
dc.subject	Ultrasons
dc.title	Ultrasonic monitoring of malolactic fermentation in red wines
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/article
dc.description.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.
dc.description.abstract	Peer Reviewed

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