IMPEDANCE SPECTROMETRY FOR MONITORING ALCOHOLIC FERMENTATION KINETICS UNDER WINE-MAKING INDUSTRIAL CONDITIONS

Miguel Angel Pérez, Rocío Muñiz, Cristina de la Torre, Beatriz Garcia, Carlos Enrique Carleos, Raúl Crespo, Luis M. Cárcel

Abstract

This paper presents a system for monitoring several parameters during alcoholic fermentation in wine industry. Alcoholic fermentation of grape juice is a quite complex biological process that involves a large number of variables and boundary conditions. The number of cells and total production of carbon dioxide are two important parameters for monitoring this process and several decisions must be carried out depending on these values. This paper presents an on-line application of impedance spectrometry to estimate both, CO₂ and cells in a small-scale fermentation plant. Experimental results has been obtained from several micro-fermentation, verifying the capability of carbon dioxide measurement and the estimation of yeast cell concentration.

Keywords

impedance spectrometry, fermentation, wine

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IMEKO-WC-2009-TC23-228.pdf

DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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