Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize “Hidden” Parameters of Pinot Noir Wine Fermentations

Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize “Hidden” Parameters of Pinot Noir Wine Fermentations

Real-time process metrics are standard for the majority of fermentation-based industries but have not been widely adopted by the wine industry. In this study, replicate fermentations were conducted with temperature as the main process parameter and assessed via in-line Oxidation Reduction Potential...

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Bibliographic Details
Main Authors: Gordon A. Walker, James Nelson, Thomas Halligan, Maisa M. M. Lima, Andre Knoesen, Ron C. Runnebaum
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
oxidation reduction potential
Pinot noir
fermentation
yeast metabolism
process control
Online Access:https://www.mdpi.com/1420-3049/26/16/4748

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