Classical and up-Date Monitoring in Red Wine-Making Fermentative Processes

Authors:
Neli Darie, Claudia Felicia Ognean, M. Ognean, O.S. Petrenciu
Abstract:
The red wine-making fermentative processes evolution was estimated by some parameters measurements (pH, temperature, density, potential variation) using classical assays and by L-malic concentration measurements by selective biosensorial assay. The results recommend the L-malic concentration as a sensitive parameter and the amperometric biosensorial assay as a fast and faithful method in red wine-making monitoring.
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