getpdf

The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

Aleksandra Kukec1, Marin Berovič2*, Štefan Čelan1, Mojmir Wondra3


1
Scientific Research Centre Bistra Ptuj, Slovenski trg 6, SI-2250 Ptuj, Slovenia

2Department of Chemical, Biochemical and Ecology Engineering, University of Ljubljana, Hajdrihova 19, SI-1115 Ljubljana, Slovenia,
3Department of Food Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Article history:

Received: June 20, 2001
Accepted: November 8, 2001

Key words:

redox potential, Sacharomyces cerevisiae, Sauvignon blanc, grape juice fermentation

Summary:

The aim of this work was to study the changes of the principal compounds of Sauvignonblanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.



*Corresponding author:          marin.berovic@Uni-Lj.si
                                               ++386 1 2419 510
                                               ++386 1 4259 244

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug

 

QR Code

qrcode

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information