An ultrasound technique for monitoring the alcoholic wine fermentation

In this paper an ultrasonic technique, usually used in non-destructive-testing (NDT), is applied to the monitoring of alcoholic wine fermentation. This technique consists in placing a test tube, containing the analyzing fluid, between two matched ultrasonic piezoelectric transducers, one used as transmitter and the other as receiver. The transmitter generates an ultrasonic wave in the liquid sample which is received by the receiver; the attenuation and the delay of the received signal in respect to the transmitted one are used to characterize the testing fluid. As first experiments this technique was applied to some test solutions of saccharose in water, ethanol in water and of both solvents in water, in order to evaluate the method applicability and resolution. Best results are obtained by the propagation velocity measurement, with a resolution less than 2%. The method was then applied to monitor the wine fermentation: the propagation velocity in the must was measured every day and the results were related to chemical analyses. The obtained results show that the propagation velocity has the same behaviour of the saccharose concentration, putting in evidence the possibility of monitoring the process state by measuring the ultrasound propagation velocity.