Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
225948 | Journal of Food Engineering | 2007 | 5 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
I. García-García, D. Cantero-Moreno, C. Jiménez-Ot, S. Baena-Ruano, J. Jiménez-Hornero, I. Santos-Dueñas, J. Bonilla-Venceslada, F. Barja,