New wine

1. Seguimiento en línea de la vinificación usando un sistema de inyección en flujo P. Pérez Juan 2; J. González-Rodríguez1; and M.D. Luque de Castro 3 (1) R & D Department, Pérez Barquero S.A., Avda. de Andalucía 27, E-14550 Montilla (Córdoba) Spain Phone: 34-957650500, Fax: 34-957650208, e-mail: tecnico@perezbarquero.es (2) LIEC, Laboratory and Enological Research of Castilla, Polígono industrial. Calle XV, parcela R-113, E-13200 Manzanares (Ciudad Real), Spain. Phone: 34-926647115, e-mail: liec@erasnet.net (3) Analytical Chemistry Department, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain Phone: 34-957218615; e-mail: qa1lucam@uco.es Introduction An approach for on-line monitoring of the alcoholic fermentation (alcohol degree, volatile acidity, total phenols and anthocyans index, catechins, readily assimilable nitrogen, urea and ammonium) is proposed. These are the main parameters monitored in fermentation processes in order to both obtain a quality product and avoid any problem during the fermentation stage or subsequent stages, for red and white wines and must. The methods have been characterised in terms of dynamic linear ranges (0-12% for alcoholic degree, 0.02-1 g of tartaric acid/l for volatile acidity, 20-70 units for total phenols and 20-500 mg/l for anthocyan index, 10-250 mg of gallic acid/l for catechins, 15-400 mg/l for readily assimilable nitrogen and 0-25 mg/l for both urea and ammonium), repetitivity, reproducibility and limits of detection and quantification. The full automation of the methods can be achieved by a computer provided with the appropriate software and active interfaces for controlling both pumps and valves and passive interfaces for collecting the data from the detectors. The on-line monitoring of the target parameters is thus performed at the required frequency. Readily Assimilable Nitrogen Abbreviations: PP: Peristaltic Pump, R: Reactor, D: Detector, m: membrane IV: Injection Valve, SV: Selection Valve, TB: Thermostatic Bath W: Waste Total Phenols and Anthocyans Urea and Ammonium FLOW PROCESS CONTROL Grape Reception of Raw material Urea Pre-fermentation Readily Assimilable Nitrogen Red wines: Anthocyans, Catechins Total Phenols Fermentation process New wine Ethanol, Urea, Volatile Acidity, Ammonium. Red wines: Catechins, Anthocyans, Total Phenols New wine maduration Vintage wine Ageing Ethanol, Urea, Volatile Acidity, Readily Assimilable Nitrogen Red wines:Total Phenols, Anthocyans, Catechins Catechins Ageing wine Final processes Market Ethanol Volatile Acidity Analytical features Conclusions FI methods are simple, unexpensive and easy to implement Pervaporation allows on-line monitoring without the shortcomings of gas diffusion High sampling rates and no pretreatments are needed Good correlation with the reference methods Units Ethanol: % (v/v); Volatile Acidity: g tartaric/l; Total Phenols: Abs units; Catechins: mg gallic/l; Anthocyans, Assimilable Nitrogen, Urea and Ammonium: mg/l