Browsing Artículos, capítulos, libros...UCO by Author "eda1eb40-d58d-4858-9ef7-626f1c8a145d"
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Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Cañete Rodríguez, Ana María; García-Martínez, Teresa; Mauricio, Juan C.; García García, Isidoro (PAGEPress, 2012)The nitrogen source for acetic acid bacteria is important during the vinegar making process. There can be great variation in the final result according to the specific source, the total nitrogen availability and the ... -
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
Baena Ruano, Silvia; Jiménez-Ot, Carlos; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Bonilla-Venceslada, José L.; Álvarez Cáliz, Carmen María; García García, Isidoro (Wiley, 2010)BACKGROUND: The acetification process needs an overall study of the variables influencing it in order to establish their optimum values. Based on industrial experience and available literature, including a recently proposed ... -
Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; García García, Isidoro (MDPI, 2020)In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in ... -
Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; García García, Isidoro (MDPI, 2021)In the scope of a broader study about wine acetification, previous works concluded that using a single bioreactor hindered simultaneously reaching high productivities with high substrate consumption and the use of two ...