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Ultrasonic monitoring of malolactic fermentation in red wines |
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| Authors: | D Novoa-Díaz JM Rodríguez-Nogales E Fernández-Fernández J Vila-Crespo J García-Álvarez MA Amer JA Chávez A Turó MJ García-Hernández J Salazar |
| Institution: | 1. Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain;2. Area of Food Technology, University of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain;3. Area of Microbiology, University of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain;4. Escola Universitària Salesiana de Sarrià, Passeig Sant Joan Bosco 74, 08017 Barcelona, Spain |
| 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. |
| Keywords: | Malolactic fermentation Ultrasound Ultrasonic velocity On-line monitoring |
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