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

Autor
Amer, M.; Novoa-Díaz, D.F.; Puig-Pujol, A.; Capdevila, J.; Chavez-Dominguez, J. A.; Turo, A.; Garcia, M.; Salazar, J.
Tipus d'activitat
Article en revista
Revista
Journal of food engineering
Data de publicació
2015-03
Volum
149
Pàgina inicial
61
Pàgina final
69
DOI
https://doi.org/10.1016/j.jfoodeng.2014.09.042 Obrir en finestra nova
Projecte finançador
MONITORIZACION POR MEDIO DE ULTRASONIDOS DEL PROCESO DE FERMENTACION MALOLACTICA
Repositori
http://hdl.handle.net/2117/81898 Obrir en finestra nova
URL
http://www.journals.elsevier.com/journal-of-food-engineering Obrir en finestra nova
Resum
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 con...
Citació
Amer, 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.
Paraules clau
Malolactic Fermentation, Ultrasound, Process Monitoring, Lactic Acid, Malic Acid
Grup de recerca
CREB - Centre de Recerca en Enginyeria Biomedica
GSS - Grup Sistemes Sensors

Participants