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.