Monitoring Alcoholic Fermentation by Microwave Dielectric Spectroscopy (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Monitoring Alcoholic Fermentation by Microwave Dielectric Spectroscopy (Articolo in rivista) (literal)

Anno

• 2007-01-01T00:00:00+01:00 (literal)

Alternative label

• R.Olmi; V.V. Meriakri; A. Ignesti; S. Priori and C. Riminesi (2007)
  Monitoring Alcoholic Fermentation by Microwave Dielectric Spectroscopy
  in The Journal of microwave power and electromagnetic energy
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• R.Olmi; V.V. Meriakri; A. Ignesti; S. Priori and C. Riminesi (literal)

Pagina inizio

• 21 (literal)

Pagina fine

• 33 (literal)

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• 41 (literal)

Rivista

• ?The ?Journal of microwave power and electromagnetic energy (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note

• The paper is a result of a bilateral project between the Institute of Applied Physics of CNR and the Institute of Radioengineering and Electronics of the Russian Academy of Science of Moscow. (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#descrizioneSinteticaDelProdotto

• Descrizione di uno strumento per il monitoraggio della fermentazione alcolica (vino, birra) e della fattibilità della misura del contenuto alcolico tramite spettroscopia dielettrica. (literal)

Note

• Scopu (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• IFAC-CNR (Italy), IRE-RAS (Russia) (literal)

Titolo

• Monitoring Alcoholic Fermentation by Microwave Dielectric Spectroscopy (literal)

Abstract

• The dielectric properties of water solutions of ethanol and sugar are investigated in the microwave region with the objective of setting up a method for the quality control of the fermentation process of alcoholic beverages. Alcoholic fermentation is the process by which carbohydrates, in particular sugar, are converted by the yeast into alcohol. During that process several other byproduct compounds are produced, including a signifi cant amount of carbon dioxide. The fermentation stage is of fundamental importance in the production of alcoholic beverages because some of the by-products' components have a considerable effect on the fl avour, aroma, and other characteristic properties of the beverages. The on-line monitoring of the fermentation process can thus be very useful for controlling the timing and the development of the process in order to correct it earlier if deviations from \"normality\" occur. Dielectric spectroscopy is shown to be suitable for such a task, being able to discriminate between the initial water-sugar mixture and the fi nal water-alcohol solution and making it possible to detect the production of carbon dioxide during fermentation. A case-study consisting of the monitoring of the primary fermentation of beer by dielectric spectroscopy is presented and discussed. (literal)

Prodotto di

• Institute of applied physics \"Nello Carrara\" (IFAC) (Istituto)
• Tecniche spettroscopiche integrate per la diagnostica non invasiva, la conservazione e la fruizione del patrimonio culturale (PC.P03.003.001) (Modulo)

Autore CNR

• SAVERIO PRIORI (Unità di personale interno)
• AMLETO IGNESTI (Unità di personale interno)
• ROBERTO OLMI (Persona)
• CRISTIANO RIMINESI (Persona)

Incoming links:

Autore CNR di

• SAVERIO PRIORI (Unità di personale interno)
• CRISTIANO RIMINESI (Persona)
• AMLETO IGNESTI (Unità di personale interno)
• ROBERTO OLMI (Persona)

Prodotto

• Institute of applied physics \"Nello Carrara\" (IFAC) (Istituto)
• Tecniche spettroscopiche integrate per la diagnostica non invasiva, la conservazione e la fruizione del patrimonio culturale (PC.P03.003.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• ?The ?Journal of microwave power and electromagnetic energy (Rivista)