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Ultrasonic preliminary measurements of oenological malolactic fermentation parameters in red wine

Autor
Novoa-Díaz, D.F.; Puig-Pujol, A.; García-Álvarez, J.; Chavez-Dominguez, J. A.; Turo, A.; Mínguez, S.; Garcia, M.; Bertrán, E.; Salazar, J.
Tipus d'activitat
Article en revista
Revista
IOP Conference Series: Materials Science and Engineering
Data de publicació
2012
Volum
42
Pàgina inicial
1
Pàgina final
4
DOI
https://doi.org/10.1088/1757-899X/42/1/012045 Obrir en finestra nova
Projecte finançador
DPI2009-14468-C02-01
URL
http://iopscience.iop.org/1757-899X/42/1/012045/pdf/1757-899X_42_1_012045.pdf Obrir en finestra nova
Resum
n the winemaking process, the malolactic fermentation is an essential process in the production of high quality red wines which concerns the conversion of malate into lactate. In this work, the ultrasonic velocity through wine samples with different concentrations of malate and lactate was measured using the pulse echo technique with 1 MHz tone burst signals. The evolution of these concentrations during malolactic fermentation was taken into account in order to determine the ratio between concen...
Paraules clau
VELOCITY-MEASUREMENTS
Grup de recerca
CREB - Centre de Recerca en Enginyeria Biomedica
GSS - Grup Sistemes Sensors

Participants