Related Experiment Video
Updated: Apr 30, 2026

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
Published on: December 1, 2023
Ultrasonic monitoring of malolactic fermentation in red wines
D Novoa-Díaz1, J M Rodríguez-Nogales2, E Fernández-Fernández2
1Sensor Systems Group, Department of Electronic Engineering, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.
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.
More Related Videos
06:53In Vivo Monitoring of Transcriptional Activity During Metabolic Transition Using a Bioluminescent Reporter in Yeast
Published on: February 21, 2025
11:18Manufacturing of a Nafion-coated, Reduced Graphene Oxide/Polyaniline Chemiresistive Sensor to Monitor pH in Real-time During Microbial Fermentation
Published on: January 7, 2019
Related Concept Videos
Microbes in Beverage Production
Bioreactor Controls-I
Microbial Fermentation
Microbes in Food Production
Microbial Growth Measurement: Indirect Methods
Microbes in the Production of Fermented Foods