Wireless real-time monitoring of malolactic fermentation in wine barrels: the Wireless Sensor Bung system (pages 20–24) / (Record no. 3855)

000 -LEADER
fixed length control field 02237nma a2200277 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1755-0238
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
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-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name S.F. Di Gennaro.
245 10 - TITLE STATEMENT
Title Wireless real-time monitoring of malolactic fermentation in wine barrels: the Wireless Sensor Bung system (pages 20–24) /
Statement of responsibility, etc by S.F. Di Gennaro.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Australian Society of Viticulture and Oenology,
Date of publication, distribution, etc 2013.
490 0# - JOURNAL TITLE
Title of the journal Australian Journal of Grape and Wine Research
520 ## - ABSTRACT
Abstract Abstract Background and AimsMalolactic fermentation (MLF) is a metabolic process promoted in wine by lactic acid bacteria, which can improve wine quality. The MLF, however, must be properly monitored and handled in a timely manner as the bacteria remaining in the wine can produce off-flavours. This work describes the Wireless Sensor Bung (WSB), a system for monitoring remotely wine parameters in barrel and a methodology for monitoring MLF in real time. Methods and ResultsA wireless system to measure wine deacidification because of MLF was developed. The WSB was calibrated and tested in an experiment in a commercial cellar to assess the system performance in a barrel. The system enabled an exhaustive monitoring of wine deacidification associated with MLF. ConclusionsThe WSB system was demonstrated to be an effective tool for monitoring remotely MLF in barrel. Significance of the StudyThe WSB provides timely information on the completion of MLF, so that lactic acid bacteria can be eliminated from wine before they produce undesirable metabolites.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME J. Primicerio.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME F. Sabatini.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME S. Di Blasi and F.P. Vaccari.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME L. Genesio.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME A. Matese.
773 0# - SOURCE JOURNAL
Journal title Australian Journal of Grape and Wine Research
Related parts (Vol.) 19. (No.) issue-1. 2013.
Issue number issue-1
Volume number 19
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12006/references
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12006/pdf
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12006/full
991 ## - OAI IDENTIFIER
OAI set code AJGWR
OAI set name Australian Journal of Grape and Wine Research
100 0# - MAIN ENTRY--PERSONAL NAME
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-- 13511
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856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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