Grape Must as a Bioelectrochemical Processor
Panagiotis Mougkogiannis, Andrew Adamatzky
TL;DR
This paper shows that grape must fermentation behaves like a natural bioelectrochemical processor with complex electrical patterns influenced by temperature and humidity.
Contribution
The study introduces grape must fermentation as a model system for distributed computation in biological electrochemical processes.
Findings
Voltage oscillations in grape must show brown noise traits with spectral slopes between −2.01 and −3.28.
Temperature is the primary modulator of bioelectrochemical activity, while humidity shows negative correlations.
Electrode locations are statistically independent, suggesting uneven metabolic activity across the fermentation medium.
Abstract
We explore spontaneous voltage oscillations in grape must (mustalevria) fermentation systems. This study uses multichannel differential electrode arrays. Seven platinum–iridium (Pt/Ir) electrode pairs tracked bioelectrochemical changes for 200,000 s. They showed complex patterns over time and space. Frequencies varied from 0.00044 to 0.00215 Hz. Power spectral density analysis showed brown noise traits. The spectral slopes ranged from −2.01 to −3.28. This indicates strong temporal integration and memory effects during fermentation. Environmental correlation analysis showed temperature as the primary modulator (r = 0.245–0.558), while humidity exhibited negative correlations (−0.052 to −0.245). Binary state analysis showed that the system uses natural Boolean logic. XOR gates had the highest entropy at 0.93 bits. This suggests that there is significant temporal asynchrony across…
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Taxonomy
TopicsPlant and Biological Electrophysiology Studies · Nonlinear Dynamics and Pattern Formation · Olfactory and Sensory Function Studies