Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process
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 ultraso...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/81898 |
| Acceso en línea: | https://hdl.handle.net/2117/81898 https://dx.doi.org/10.1016/j.jfoodeng.2014.09.042 |
| Access Level: | acceso abierto |
| Palabra clave: | Food industry and trade Ultrasonic waves Malolactic fermentation Ultrasound Process monitoring Lactic acid Malic acid Tecnologia dels aliments Ultrasons Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments Àrees temàtiques de la UPC::Física::Acústica::Ultrasons |
| Sumario: | 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. |
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