The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
Jordi Salazar - One of the best experts on this subject based on the ideXlab platform.
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Temperature compensation of ultrasonic velocity during the Malolactic Fermentation process
Measurement Science and Technology, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Jordi SalazarAbstract:Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks or climate chambers. This approach is viable in a laboratory and when the measured or characterized samples are relatively small. However, this procedure is highly improbable to be applied when in situ measurements in industrial environments must be performed. This goes for the case of, for example, ultrasonic velocity measurements in wine while it is performing Malolactic Fermentation inside a tank of hundreds of thousands of litres. In this paper two different practical approaches to temperature compensation are studied. Then, the two temperature compensation methods are applied to the measured ultrasonic velocity values along a whole Malolactic Fermentation process. The results of each method are discussed.
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ultrasonic velocity of water ethanol malic acid lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, Juan A. Chávez, Antoni Turo, J. Capdevila, D Novoadiaz, Anna Puigpujol, M J Garciahernandez, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic velocity of water–ethanol–malic acid–lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Anna Puig-pujol, J. Capdevila, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic monitoring of Malolactic Fermentation in red wines
Ultrasonics, 2014Co-Authors: D. Novoa-díaz, M. A. Amer, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Josefina Vila-crespo, J. Garcia-alvarez, Jordi SalazarAbstract:The progress of Malolactic Fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1 MHz 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. (C) 2014 Elsevier B.V. All rights reserved.
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Ultrasonic preliminary measurements of oenological Malolactic Fermentation parameters in red wine
IOP Conference Series: Materials Science and Engineering, 2012Co-Authors: D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, J. Garcia-alvarez, Anna Puig-pujol, Santiago Mínguez, E Bertran, Jordi SalazarAbstract:In the winemaking process, the Malolactic Fermentation is an essential process in the production of high quality red wines which concerns the conversion of malate into lactate. In this work, the ultrasonic velocity through wine samples with different concentrations of malate and lactate was measured using the pulse echo technique with 1 MHz tone burst signals. The evolution of these concentrations during Malolactic Fermentation was taken into account in order to determine the ratio between concentrations of malate and lactate of the different samples. These preliminary results have revealed that the ultrasonic velocity increases during the conversion of malate to lactate. In addition, measurements have been conducted to quantify the influence of variations in turbidity and temperature on test samples. Therefore, these results show the possibility of using ultrasonic velocity measurements for on-line monitoring the Malolactic Fermentation of red wine and may help to improve and contribute to the development of the winemaking process.
M. A. Amer - One of the best experts on this subject based on the ideXlab platform.
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Temperature compensation of ultrasonic velocity during the Malolactic Fermentation process
Measurement Science and Technology, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Jordi SalazarAbstract:Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks or climate chambers. This approach is viable in a laboratory and when the measured or characterized samples are relatively small. However, this procedure is highly improbable to be applied when in situ measurements in industrial environments must be performed. This goes for the case of, for example, ultrasonic velocity measurements in wine while it is performing Malolactic Fermentation inside a tank of hundreds of thousands of litres. In this paper two different practical approaches to temperature compensation are studied. Then, the two temperature compensation methods are applied to the measured ultrasonic velocity values along a whole Malolactic Fermentation process. The results of each method are discussed.
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ultrasonic velocity of water ethanol malic acid lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, Juan A. Chávez, Antoni Turo, J. Capdevila, D Novoadiaz, Anna Puigpujol, M J Garciahernandez, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic velocity of water–ethanol–malic acid–lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Anna Puig-pujol, J. Capdevila, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic monitoring of Malolactic Fermentation in red wines
Ultrasonics, 2014Co-Authors: D. Novoa-díaz, M. A. Amer, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Josefina Vila-crespo, J. Garcia-alvarez, Jordi SalazarAbstract:The progress of Malolactic Fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1 MHz 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. (C) 2014 Elsevier B.V. All rights reserved.
Antoni Turo - One of the best experts on this subject based on the ideXlab platform.
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Temperature compensation of ultrasonic velocity during the Malolactic Fermentation process
Measurement Science and Technology, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Jordi SalazarAbstract:Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks or climate chambers. This approach is viable in a laboratory and when the measured or characterized samples are relatively small. However, this procedure is highly improbable to be applied when in situ measurements in industrial environments must be performed. This goes for the case of, for example, ultrasonic velocity measurements in wine while it is performing Malolactic Fermentation inside a tank of hundreds of thousands of litres. In this paper two different practical approaches to temperature compensation are studied. Then, the two temperature compensation methods are applied to the measured ultrasonic velocity values along a whole Malolactic Fermentation process. The results of each method are discussed.
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ultrasonic velocity of water ethanol malic acid lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, Juan A. Chávez, Antoni Turo, J. Capdevila, D Novoadiaz, Anna Puigpujol, M J Garciahernandez, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic velocity of water–ethanol–malic acid–lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Anna Puig-pujol, J. Capdevila, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic monitoring of Malolactic Fermentation in red wines
Ultrasonics, 2014Co-Authors: D. Novoa-díaz, M. A. Amer, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Josefina Vila-crespo, J. Garcia-alvarez, Jordi SalazarAbstract:The progress of Malolactic Fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1 MHz 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. (C) 2014 Elsevier B.V. All rights reserved.
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Ultrasonic preliminary measurements of oenological Malolactic Fermentation parameters in red wine
IOP Conference Series: Materials Science and Engineering, 2012Co-Authors: D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, J. Garcia-alvarez, Anna Puig-pujol, Santiago Mínguez, E Bertran, Jordi SalazarAbstract:In the winemaking process, the Malolactic Fermentation is an essential process in the production of high quality red wines which concerns the conversion of malate into lactate. In this work, the ultrasonic velocity through wine samples with different concentrations of malate and lactate was measured using the pulse echo technique with 1 MHz tone burst signals. The evolution of these concentrations during Malolactic Fermentation was taken into account in order to determine the ratio between concentrations of malate and lactate of the different samples. These preliminary results have revealed that the ultrasonic velocity increases during the conversion of malate to lactate. In addition, measurements have been conducted to quantify the influence of variations in turbidity and temperature on test samples. Therefore, these results show the possibility of using ultrasonic velocity measurements for on-line monitoring the Malolactic Fermentation of red wine and may help to improve and contribute to the development of the winemaking process.
Juan A. Chávez - One of the best experts on this subject based on the ideXlab platform.
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Temperature compensation of ultrasonic velocity during the Malolactic Fermentation process
Measurement Science and Technology, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Jordi SalazarAbstract:Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks or climate chambers. This approach is viable in a laboratory and when the measured or characterized samples are relatively small. However, this procedure is highly improbable to be applied when in situ measurements in industrial environments must be performed. This goes for the case of, for example, ultrasonic velocity measurements in wine while it is performing Malolactic Fermentation inside a tank of hundreds of thousands of litres. In this paper two different practical approaches to temperature compensation are studied. Then, the two temperature compensation methods are applied to the measured ultrasonic velocity values along a whole Malolactic Fermentation process. The results of each method are discussed.
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ultrasonic velocity of water ethanol malic acid lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, Juan A. Chávez, Antoni Turo, J. Capdevila, D Novoadiaz, Anna Puigpujol, M J Garciahernandez, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic velocity of water–ethanol–malic acid–lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Anna Puig-pujol, J. Capdevila, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic monitoring of Malolactic Fermentation in red wines
Ultrasonics, 2014Co-Authors: D. Novoa-díaz, M. A. Amer, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Josefina Vila-crespo, J. Garcia-alvarez, Jordi SalazarAbstract:The progress of Malolactic Fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1 MHz 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. (C) 2014 Elsevier B.V. All rights reserved.
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Ultrasonic preliminary measurements of oenological Malolactic Fermentation parameters in red wine
IOP Conference Series: Materials Science and Engineering, 2012Co-Authors: D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, J. Garcia-alvarez, Anna Puig-pujol, Santiago Mínguez, E Bertran, Jordi SalazarAbstract:In the winemaking process, the Malolactic Fermentation is an essential process in the production of high quality red wines which concerns the conversion of malate into lactate. In this work, the ultrasonic velocity through wine samples with different concentrations of malate and lactate was measured using the pulse echo technique with 1 MHz tone burst signals. The evolution of these concentrations during Malolactic Fermentation was taken into account in order to determine the ratio between concentrations of malate and lactate of the different samples. These preliminary results have revealed that the ultrasonic velocity increases during the conversion of malate to lactate. In addition, measurements have been conducted to quantify the influence of variations in turbidity and temperature on test samples. Therefore, these results show the possibility of using ultrasonic velocity measurements for on-line monitoring the Malolactic Fermentation of red wine and may help to improve and contribute to the development of the winemaking process.
D. Novoa-díaz - One of the best experts on this subject based on the ideXlab platform.
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Temperature compensation of ultrasonic velocity during the Malolactic Fermentation process
Measurement Science and Technology, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Jordi SalazarAbstract:Ultrasonic properties of materials present a strong dependence on temperature and in turn the ultrasonic velocity of propagation in the material under test. It is precisely for this reason that most ultrasonic measurements are often carried out with thermostated samples by using either water tanks or climate chambers. This approach is viable in a laboratory and when the measured or characterized samples are relatively small. However, this procedure is highly improbable to be applied when in situ measurements in industrial environments must be performed. This goes for the case of, for example, ultrasonic velocity measurements in wine while it is performing Malolactic Fermentation inside a tank of hundreds of thousands of litres. In this paper two different practical approaches to temperature compensation are studied. Then, the two temperature compensation methods are applied to the measured ultrasonic velocity values along a whole Malolactic Fermentation process. The results of each method are discussed.
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Ultrasonic velocity of water–ethanol–malic acid–lactic acid mixtures during the Malolactic Fermentation process
Journal of Food Engineering, 2015Co-Authors: M. A. Amer, D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, Anna Puig-pujol, J. Capdevila, Jordi SalazarAbstract:During Malolactic Fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the Malolactic Fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the Malolactic Fermentation process.
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Ultrasonic monitoring of Malolactic Fermentation in red wines
Ultrasonics, 2014Co-Authors: D. Novoa-díaz, M. A. Amer, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, José Manuel Rodriguez-nogales, Encarnación Fernández-fernández, Josefina Vila-crespo, J. Garcia-alvarez, Jordi SalazarAbstract:The progress of Malolactic Fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1 MHz 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. (C) 2014 Elsevier B.V. All rights reserved.
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Ultrasonic preliminary measurements of oenological Malolactic Fermentation parameters in red wine
IOP Conference Series: Materials Science and Engineering, 2012Co-Authors: D. Novoa-díaz, Juan A. Chávez, Antoni Turo, M.j. Garcia-hernandez, J. Garcia-alvarez, Anna Puig-pujol, Santiago Mínguez, E Bertran, Jordi SalazarAbstract:In the winemaking process, the Malolactic Fermentation is an essential process in the production of high quality red wines which concerns the conversion of malate into lactate. In this work, the ultrasonic velocity through wine samples with different concentrations of malate and lactate was measured using the pulse echo technique with 1 MHz tone burst signals. The evolution of these concentrations during Malolactic Fermentation was taken into account in order to determine the ratio between concentrations of malate and lactate of the different samples. These preliminary results have revealed that the ultrasonic velocity increases during the conversion of malate to lactate. In addition, measurements have been conducted to quantify the influence of variations in turbidity and temperature on test samples. Therefore, these results show the possibility of using ultrasonic velocity measurements for on-line monitoring the Malolactic Fermentation of red wine and may help to improve and contribute to the development of the winemaking process.