title: Ultrasonic monitoring of malolactic fermentation in red wines.
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 1MHz 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.
authors.affiliation: Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.
authors.forename: D
authors.initials: D
authors.lastname: Novoa-Díaz
authors.affiliation: Area of Food Technology, University of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Rodríguez-Nogales
authors.affiliation: Area of Food Technology, University of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Fernández-Fernández
authors.affiliation: Area of Microbiology, University of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Vila-Crespo
authors.affiliation: Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.
authors.forename: J
authors.initials: J
authors.lastname: García-Álvarez
authors.affiliation: Escola Universitària Salesiana de Sarrià, Passeig Sant Joan Bosco 74, 08017 Barcelona, Spain.
authors.forename: M A
authors.initials: MA
authors.lastname: Amer
authors.affiliation: Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.
authors.forename: J A
authors.initials: JA
authors.lastname: Chávez
authors.affiliation: Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Turó
authors.affiliation: Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: García-Hernández
authors.affiliation: Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain. Electronic address: jorge.salazar@upc.edu.
authors.forename: J
authors.initials: J
authors.lastname: Salazar
mesh_terms: D005285:Fermentation; D005524:Food Technology; D019344:Lactic Acid / Q000032:analysis*; D008293:Malates / Q000032:analysis*; D014465:Ultrasonics; D014835:Volatilization; D014920:Wine / Q000032:analysis*
chemical_list: D008293:Malates; D019344:Lactic Acid; C030298:malic acid
keywords: Malolactic fermentation; On-line monitoring; Ultrasonic velocity; Ultrasound