Wireless real-time monitoring of malolactic fermentation in wine barrels: The Wireless Sensor Bung system

Abstract

Background and Aims: Malolactic 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 Results: A 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. Conclusions: The WSB system was demonstrated to be an effective tool for monitoring remotely MLF in barrel. Significance of the Study: The WSB provides timely information on the completion of MLF, so that lactic acid bacteria can be eliminated from wine before they produce undesirable metabolites. © 2012 Australian Society of Viticulture and Oenology Inc.