Wireless real‐time monitoring of malolactic fermentation in wine barrels: the Wireless Sensor Bung system. (21st December 2012)

• Record Type: Journal Article
• Authors: Di Gennaro, S.F.; Matese, A.; Primicerio, J.; Genesio, L.; Sabatini, F.; Di Blasi, S.; Vaccari, F.P.
• Is Part Of: Australian journal of grape and wine research. Volume 19:Number 1(2013:Feb.)
• Page Start: 20
• Page End: 24
• Publication Date: 2012-12-21
• Subjects: Viticulture -- Australia -- Periodicals; Wine and wine making -- Australia -- Periodicals; Viticulture -- Periodicals; Wine and wine making -- Periodicals; 634.80994
• DOI: 10.1111/ajgw.12006
• Languages: English
• ISSNs: 1322-7130

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="ajgw12006-sec-0001" sec-type="section"> <title>Background and Aims</title> <p>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 Wireless Sensor Bung (WSB), a system for monitoring remotely wine parameters in barrel and a methodology for monitoring MLF in real time.</p> </sec> <sec id="ajgw12006-sec-0002" sec-type="section"> <title>Methods and Results</title> <p>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.</p> </sec> <sec id="ajgw12006-sec-0003" sec-type="section"> <title>Conclusions</title> <p>The WSB system was demonstrated to be an effective tool for monitoring remotely MLF in barrel.</p> </sec> <sec id="ajgw12006-sec-0004" sec-type="section"> <title>Significance of the Study</title> <p>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.</p> </sec> </abstract>