ListarDIE-Artículos, capítulos... por tema "Wine"
Mostrando ítems 1-3 de 3
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Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle
(Elsevier, 2007)A simple, fast method for estimating the mean rate of biological oxidation in a typical semi-continuous wine vinegar production cycle was developed. The method involves on-line monitoring changes in ethanol concentration ... -
Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
(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
(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 ...