论文信息 - Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle

Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle

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.

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