Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process
10.1016/j.jfoodeng.2014.09.042
Inclou dades d'ús des de 2022
Cita com:
hdl:2117/81898
Tipus de documentArticle
Data publicació2015-03
EditorElsevier
Condicions d'accésAccés obert
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Abstract
During malolactic fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave propagating through the medium. In this work, an experimental study of ultrasonic propagation velocity in laboratory mixtures of water–ethanol–malic acid and lactic acid is presented. A good correlation was found between the ultrasonic velocity and malic and lactic acid concentrations. These results could be used to predict the end-point of the malolactic fermentation process and show the great potential of this ultrasonic technique to determine malic and lactic acid concentrations during the malolactic fermentation process.
CitacióAmer, M., Novoa-Díaz, D.F., Puig-Pujol, A., Capdevila, J., Chavez-Dominguez, J. A., Turo, A., Garcia, M., Salazar, J. Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process. "Journal of food engineering", Març 2015, vol. 149, p. 61-69.
ISSN0260-8774
Versió de l'editorhttp://www.journals.elsevier.com/journal-of-food-engineering
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Ultrasonic velo ... c fermentation process.pdf | 2,199Mb | Visualitza/Obre |