The Role of Redox Potential Measurement in Oak Barrel Wine Maturation

IF 1.6 4区生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Chemical and Biochemical Engineering Quarterly Pub Date : 2019-04-10 DOI:10.15255/CABEQ.2018.1469

M. Berovič, J. Nemanič

引用次数: 3

Abstract

Redox potential measurement was efficiently used for monitoring the two-year maturation process of cultivar Blau Fränkisch wine in 225-L oak barrels. Redox potential of maturing wine was measured at six levels from the top to the bottom of the barrel. During the process of wine maturation, the formation and heterogeneity of redox layers, as well as the formation of various oxidoreductive zones were indicated. The end of barrel maturation process was represented with homogeneity of all redox zones where no differences in all measured levels were indicated.

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氧化还原电位测定在橡木桶葡萄酒成熟过程中的作用

氧化还原电位测量有效地监测了蓝酒Fränkisch在225升橡木桶中两年的成熟过程。成熟葡萄酒的氧化还原电位从桶的顶部到底部测量了六个级别。揭示了葡萄酒在成熟过程中氧化还原层的形成和非均质性，以及不同氧化还原区的形成。桶成熟过程结束时，所有氧化还原区均呈均匀性，所有测量水平均无差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Chemical and Biochemical Engineering Quarterly 工程技术-工程：化工

CiteScore

2.70

自引率

6.70%

发文量

审稿时长

>12 weeks

期刊介绍： The journal provides an international forum for presentation of original papers, reviews and discussions on the latest developments in chemical and biochemical engineering. The scope of the journal is wide and no limitation except relevance to chemical and biochemical engineering is required. The criteria for the acceptance of papers are originality, quality of work and clarity of style. All papers are subject to reviewing by at least two international experts (blind peer review). The language of the journal is English. Final versions of the manuscripts are subject to metric (SI units and IUPAC recommendations) and English language reviewing. Editor and Editorial board make the final decision about acceptance of a manuscript. Page charges are excluded.