title: Ultrasonic velocity in water-ethanol-sucrose mixtures during alcoholic fermentation.
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.
authors.affiliation: Departamento Señales, Sistemas y Tecnologías Ultrasónicos, Instituto de Acústica (CSIC), c/. Serrano 144, 28006 Madrid, Spain. blopa@ia.cetef.csic.es
authors.forename: P
authors.initials: P
authors.lastname: Resa
authors.forename: L
authors.initials: L
authors.lastname: Elvira
authors.forename: F
authors.initials: F
authors.lastname: Montero de Espinosa
authors.forename: Y
authors.initials: Y
authors.lastname: Gómez-Ullate
mesh_terms: D000438:Alcohols; D000431:Ethanol; D005285:Fermentation; D008962:Models, Theoretical; D013395:Sucrose; D014465:Ultrasonics; D014867:Water
chemical_list: D000438:Alcohols; D014867:Water; D000431:Ethanol; D013395:Sucrose