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

García-García, Isidoro; Cantero-Moreno, D.; Jiménez-Ot, Carlos; Baena-Ruano, Silvia; Jiménez-Hornero, Jorge E.; Santos-Dueñas, Inés M.; Bonilla-Venceslada, José Luis; Barja, François

doi:10.1016/j.jfoodeng.2006.05.028

Cited by 32 publications

(27 citation statements)

References 5 publications

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“…The results shown in Figures 1-3 were subjected to a procedure previously reported by the authors 18 to assess the mean acetification rate and productivity of each experiment. The results are shown in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Álvarez-Cáliz

Santos-Dueñas

Cañete-Rodríguez

et al. 2012

Acetic Acid Bacteria

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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 operational conditions. These bacteria use L-proline, L-leucine and ammonium ion as their main source of nitrogen from white wine. The effect of loading and air-flow rates on the changes in amino acids, urea and ammonium ion contents have been studied for a semi-batch submerged wine vinegar controlled production. Experiments were carried out in a Frings 8L fermenter working in a semi-batch mode. Amino acid contents were determined from their dansyl derivatives on an HPLC furnished with a C18 reversed-phase column. Urea and ammonium ion contents were quantified with an enzymatic kit. Specific nitrogen consumption is given for 25 amino acids and ammonium ion. In addition, profiles for main system variables as well as the three main nitrogen sources (ammonium ion, L-leucine and L-proline) are given. Type of loading and air-flow rates seemed to have a strong impact on the consumption of the nitrogen compounds tested. An increased loading rate and decreased air-flow rate resulted in greater overall consumption of available nitrogen due to different causes. Nitrogen requirement of the bacteria is proportional to the time spent in the acetification process. An acetification procedure involving relatively sudden changes in the fermentation medium may be desirable in order to reduce the formation of urea.

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Section: Resultsmentioning

confidence: 99%

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Álvarez-Cáliz

Santos-Dueñas

Cañete-Rodríguez

et al. 2012

Acetic Acid Bacteria

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“…During this step, where the ethanol concentration is kept constant, the fermentation rate can be estimated from the temporal variation of the volume. 21 Table 2 lists the ethanol uptake rates for each phase throughout the cycle.…”

Section: Resultsmentioning

confidence: 99%

“…Provided the total strength remained roughly constant and identical with that of the starting wine throughout the cycle, the ethanol and acetic entrainment losses are negligible, so the mean fermentation rate can be estimated both from the variation of the ethanol concentration during the cycle 21 and from the final acidity.…”

Section: Fermentation Conditionsmentioning

confidence: 99%

“…Details of how to estimate the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle can be found elsewhere. 21 At the same time, the mean acetification rate, r A , can easily be calculated from the final acidity in the medium at unloading time, the unloaded volume, the cycle duration and the weighted mean of the fermentation broth volume:…”

Section: Fermentation Conditionsmentioning

confidence: 99%

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Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

Baena-Ruano

Jiménez-Ot

Santos-Dueñas

et al. 2010

J of Chemical Tech & Biotech

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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 model by the authors, among the variables most strongly influencing the acetification process are the ethanol concentration at the time the reactor is unloaded, the unloaded volume and the loading rate. To ensure economically efficient industrial production of vinegar, and to check the predictions of the aforementioned model, the influence of the final ethanol concentration at unloading time on the mean acetification rate and on productivity has been studied in this work.

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“…Among available literatures, many parameters such as acetic acid concentration, ethanol concentration, oxygen consumption, cell lyses, optimization task, and mathematic equations concerned are earlier accomplished in acetic acid production [4,5]. For high-strength vinegar fermentation, product inhibition was considered as the main point in getting high average acetification rate, especially on A. pasteurianus which is more sensitive to acetic acid compared with Gluconoacetobacter species.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of rice vinegar production by modified semi-continuous culture based on analysis of enzymatic kinetic

Xia

Zhu

Yang

et al. 2015

Eur Food Res Technol

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

Cited by 32 publications

References 5 publications

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

Enhancement of rice vinegar production by modified semi-continuous culture based on analysis of enzymatic kinetic

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