Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle
Autor
García García, Isidoro
Cantero-Moreno, Domingo
Jiménez-Ot, Carlos
Baena Ruano, Silvia
Jiménez Hornero, Jorge
Santos-Dueñas, Inés María
Bonilla-Venceslada, José L.
Barja, Françoise
Editor
ElsevierFecha
2007Materia
VinegarWine
Acetification rate
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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 during the cycle and allows the acetification rate in each cycle step to be estimated. This datum is of a high interest with a view to optimizing the process by establishing the influence of the operational variables on productivity.