Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process
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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.
CitationAmer, 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.