Abstract
The reduction-oxidation potential, or redox potential, in a fermenting juice can influence the reactions both in the juice and those within the yeast cells during wine fermentations. The ability to monitor and control the redox potential at a chosen value by adding air during a red wine fermentation was demonstrated in triplicate at the 100L scale. The Brix curves and reduction-oxidation potential patterns in the controlled fermentations were compared to those in the un-aerated fermentations. The redox control system consisted of a commercial pH meter with a reduction-oxidation electrode and a custom-designed electronic controller. The study showed the reduction-oxidation potential could be controlled at 215 mV, well above its natural level throughout the fermentation. The reduction-oxidation potential control resulted in both faster peak fermentation rates and an earlier completion of the wine fermentations. The analysis of these fermentation curves by a mathematical model indicates that both yeast cell viability and the specific maintenance rate of the viable cells were significantly increased by controlling the redox potential during the fermentation.
- Received July 2017.
- Revision received February 2018.
- Revision received April 2018.
- Accepted May 2018.
- Published online May 2018
- ©2018 by the American Society for Enology and Viticulture
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