APPLICATION OF THE TASTE SENSOR IN MALO-LACTIC FERMENTATION
Ichimura, M.;Mori, T.;Kakuta, T.;Koizumi, T.;Totsuka, A. Journal of ASEV Japan, 2004, 15 (3) 111-112.
We examined whether a change in the quality of wine during malo-lactic fermentation (MLF) could be recognized by a taste sensor that was made of a thin lipid - membrane. After 30 days, the relative value (RV) of the taste sensor, which was made of dioctyl phenyl-phosphonate hexadecanoic acid membrane, shifted 5 mv to the plus side in comparison with the RV at the start of MLF. This result was obtained from an experiment conducted on model wine whose composition ratios of malic acid and lactic acid were changed by MLF. A change in RV of 2 mv is an indication of recognition of a change in taste by humans. The results of this experiment indicated that the taste sensor can be used for the monitoring of wine quality during MLF. (Author’s. abstract) We advise you to read the full article, entitled APPLICATION OF THE TASTE SENSOR IN MALO-LACTIC FERMENTATION
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