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Published on: September 5, 2012
Ultrasonic velocity in water-ethanol-sucrose mixtures during alcoholic fermentation
P Resa1, L Elvira, F Montero de Espinosa
1Departamento Señales, Sistemas y Tecnologías Ultrasónicos, Instituto de Acústica (CSIC), c/. Serrano 144, 28006 Madrid, Spain. blopa@ia.cetef.csic.es
Abstract:
During alcoholic fermentation, sucrose and water are transformed into ethanol and carbon dioxide by the action of yeast enzymes. The measurement of the velocity of an ultrasonic pulse travelling through a fermentation tank can be used to characterize the state of the process. In this work, an experimental study of the density and ultrasonic velocity in the ternary mixture (water-ethanol-saccharose) is presented. Experimental results were compared to ideal density and to commonly used expressions of the sound velocity in liquid mixtures (Urick, Natta-Baccaredda and Nomoto). A semiempirical approach was proposed to improve the efficiency of theoretical models when dealing with mixtures of associated liquids.
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