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Ultrasonic preliminary measurements of oenological malolactic fermentation parameters in red wine

Author
Novoa-Díaz, D.F.; Puig-Pujol, A.; Garcia, J.; Chavez-Dominguez, J. A.; Turo, A.; Mínguez, S.; Garcia, M.; Bertrán, E.; Salazar, J.
Type of activity
Journal article
Journal
IOP conference series: materials science and engineering
Date of publication
2012
Volume
42
First page
1
Last page
4
DOI
https://doi.org/10.1088/1757-899X/42/1/012045 Open in new window
Project funding
DPI2009-14468-C02-01
URL
http://iopscience.iop.org/1757-899X/42/1/012045/pdf/1757-899X_42_1_012045.pdf Open in new window
Abstract
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...
Keywords
VELOCITY-MEASUREMENTS
Group of research
CREB - Biomedical Engineering Research Centre
GSS - Sensor Systems Group

Participants