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Ultrasonic monitoring of malolactic fermentation in red wines

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10.1016/j.ultras.2014.04.004
 
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Cita com:
hdl:2117/24328

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Novoa Díaz, Daniel F.
Rodríguez Nogales, J. M.
Fernández Fernández, E.
Vila Crespo, J.
García Álvarez, Víctor Óscar
Amer, M.A.
Chávez Domínguez, Juan AntonioMés informacióMés informacióMés informació
Turó Peroy, AntonioMés informacióMés informacióMés informació
García Hernández, Miguel J.Més informacióMés informació
Salazar Soler, JorgeMés informacióMés informacióMés informació
Document typeArticle
Defense date2014-08-01
Rights accessRestricted access - publisher's policy
Attribution-NonCommercial-NoDerivs 3.0 Spain
Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 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. (C) 2014 Elsevier B.V. All rights reserved.
CitationNovoa-Díaz, D.F. [et al.]. Ultrasonic monitoring of malolactic fermentation in red wines. "Ultrasonics", 01 Agost 2014, vol. 54, núm. 6, p. 1575-1580. 
URIhttp://hdl.handle.net/2117/24328
DOI10.1016/j.ultras.2014.04.004
ISSN0041-624X
Publisher versionhttp://www.sciencedirect.com/science/article/pii/S0041624X14000924
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  • GSS - Grup Sistemes Sensors - Articles de revista [13]
  • Departament d'Enginyeria Electrònica - Articles de revista [1.660]
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