Premium
Wireless real‐time monitoring of malolactic fermentation in wine barrels: the W ireless S ensor B ung system
Author(s) -
Di Gennaro S.F.,
Matese A.,
Primicerio J.,
Genesio L.,
Sabatini F.,
Di Blasi S.,
Vaccari F.P.
Publication year - 2013
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12006
Subject(s) - malolactic fermentation , wine , grape wine , barrel (horology) , lactic acid , computer science , food science , engineering , bacteria , chemistry , biology , mechanical engineering , genetics
Abstract Background and Aims Malolactic fermentation ( MLF ) is a metabolic process promoted in wine by lactic acid bacteria, which can improve wine quality. The MLF , however, must be properly monitored and handled in a timely manner as the bacteria remaining in the wine can produce off‐flavours. This work describes the W ireless S ensor B ung ( WSB ), a system for monitoring remotely wine parameters in barrel and a methodology for monitoring MLF in real time. Methods and Results A wireless system to measure wine deacidification because of MLF was developed. The WSB was calibrated and tested in an experiment in a commercial cellar to assess the system performance in a barrel. The system enabled an exhaustive monitoring of wine deacidification associated with MLF . Conclusions The WSB system was demonstrated to be an effective tool for monitoring remotely MLF in barrel. Significance of the Study The WSB provides timely information on the completion of MLF , so that lactic acid bacteria can be eliminated from wine before they produce undesirable metabolites.