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Detection and analysis of electrochemical signals in wine fermentation process

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Abstract

This study presents an in-depth analysis of the electrochemical fingerprint spectra of different yeast strains (BV818, L2323, and ExcellenceXR) during the fermentation process of red grape wine. It was found that the electrochemical fingerprint spectra significantly change as fermentation progresses, indicative of molecular breakdown and the generation of electrochemically active small molecules. For instance, the sugar content exhibited a decline over time with BV818 showing the fastest consumption rate. Similarly, CO2 emissions and alcohol concentration showed an increase over time, with BV818 yielding the highest results. The total acidity initially increased and then decreased, while the total phenolic content displayed a trend of initial increase followed by a decrease. Anthocyanin levels dropped rapidly within the first 48 h of fermentation and then stabilized. A significant correlation was observed between the changes in electrochemical fingerprint spectra and the total acid and total phenol content. These findings highlight the potential application of electrochemical fingerprinting for monitoring the wine fermentation process and evaluating the impact of different yeast strains on wine quality and composition. Further research will be focused on a more detailed analysis of changes in related substances and broader applications of this technique in the wine industry.

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Acknowledgements

This research was supported by Science and Technology Research Projects of Henan Province (212102110086), Doctoral Research Startup Fund Project of Henan University of Animal Husbandry and Economy (2021HNUAHEDF013).

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Authors and Affiliations

  1. College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China

    Bin Li, Jing Wang & Ruizhi Zhang

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  1. Bin Li
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  2. Jing Wang
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  3. Ruizhi Zhang
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Correspondence to Bin Li.

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Li, B., Wang, J. & Zhang, R. Detection and analysis of electrochemical signals in wine fermentation process. Food Measure 17, 5103–5109 (2023). https://doi.org/10.1007/s11694-023-02027-y

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