The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

Aleksandra Kukec¹, Marin Berovič²*, Štefan Čelan¹, Mojmir Wondra<sup>3

1</sup>Scientific Research Centre Bistra Ptuj, Slovenski trg 6, SI-2250 Ptuj, Slovenia
²Department of Chemical, Biochemical and Ecology Engineering, University of Ljubljana, Hajdrihova 19, SI-1115 Ljubljana, Slovenia,
³Department of Food Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Article history:
Received: June 20, 2001
Accepted: November 8, 2001

Key words:
redox potential, Sacharomyces cerevisiae, Sauvignon blanc, grape juice fermentation

Summary:
The aim of this work was to study the changes of the principal compounds of Sauvignonblanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.

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