Ultrasonic monitoring of malolactic fermentation in red wines
View/Open
Ultrasonic monitoring of malolactic fermentation in red wines (775,0Kb) (Restricted access)
Request copy
Què és aquest botó?
Aquest botó permet demanar una còpia d'un document restringit a l'autor. Es mostra quan:
- Disposem del correu electrònic de l'autor
- El document té una mida inferior a 20 Mb
- Es tracta d'un document d'accés restringit per decisió de l'autor o d'un document d'accés restringit per política de l'editorial
Cita com:
hdl:2117/24328
Document typeArticle
Defense date2014-08-01
Rights accessRestricted access - publisher's policy
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.
ISSN0041-624X
Publisher versionhttp://www.sciencedirect.com/science/article/pii/S0041624X14000924
Files | Description | Size | Format | View |
---|---|---|---|---|
Ultrasonic moni ... mentation in red wines.pdf![]() | Ultrasonic monitoring of malolactic fermentation in red wines | 775,0Kb | Restricted access |