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

Author
Amer, M.; Novoa-Díaz, D.F.; Puig-Pujol, A.; Capdevila, J.; Chavez-Dominguez, J. A.; Turo, A.; Garcia, M.; Salazar, J.
Type of activity
Journal article
Journal
Journal of food engineering
Date of publication
2015-03
Volume
149
First page
61
Last page
69
DOI
https://doi.org/10.1016/j.jfoodeng.2014.09.042 Open in new window
Project funding
MONITORIZACION POR MEDIO DE ULTRASONIDOS DEL PROCESO DE FERMENTACION MALOLACTICA
Repository
http://hdl.handle.net/2117/81898 Open in new window
URL
http://www.journals.elsevier.com/journal-of-food-engineering Open in new window
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 con...
Citation
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.
Keywords
Lactic acid, Malic acid, Malolactic fermentation, Process monitoring, Ultrasound
Group of research
CREB - Biomedical Engineering Research Centre
GSS - Sensor Systems Group

Participants