超声监测红葡萄酒中的苹果酸-乳酸发酵。

Ultrasonic monitoring of malolactic fermentation in red wines.

机构信息

Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.

Area of Food Technology, University of Valladolid, Agricultural Engineering College, Av. Madrid 44, 34071 Palencia, Spain.

出版信息

Ultrasonics. 2014 Aug;54(6):1575-80. doi: 10.1016/j.ultras.2014.04.004. Epub 2014 Apr 13.

DOI:10.1016/j.ultras.2014.04.004

PMID:24794506

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.

摘要

采用超声技术监测红葡萄酒中的苹果酸-乳酸发酵进程。对 1MHz 纵波的单音脉冲的超声速度的变化进行了测量、分析，并与同时通过分析方法获得的那些与酿造学有关的参数进行了比较。在测量过程中使用了半工业用罐，以模拟实际的工业条件。结果表明，超声速度的主要变化是由于乳酸菌将苹果酸转化为乳酸和 CO2 所致。总的来说，本研究证明了超声技术在监测苹果酸-乳酸发酵过程中的潜力。