Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material and Microorganisms
2.2. Operating Mode
2.3. Optimization Method
3. Results and Discussion
3.1. Optimization of the Mean Rate of Acetic Acid Formation in the Two-Bioreactor System
3.2. Optimization of Pm est
3.3. Optimizing Pm est While Ensuring Enough Substrate Depletion
3.4. Comparison of the Performance of Serial and Parallel Bioreactors
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Terms | F | Coefficient |
---|---|---|
Constant | −0.51 | |
342.526 | −0.0654 | |
Eu1 | 392.086 | 0.43 |
T1El1 | 56.948 | 0.000672 |
Eu1El1 | 28.095 | −0.00468 |
El2T1 | 119.001 | 0.000839 |
El2Vu1 | 122.922 | −0.00456 |
Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El2, % (v/v) | T2, °C | (rA)global est, g Acetic Acid·(100 mL·h)−1 |
---|---|---|---|---|---|---|
4.25 | 6.0 | 3.07 | 32.0 | 4.5 | – | 0.27 |
End | Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El2, % (v/v) | T1, °C |
---|---|---|---|---|---|---|
Lower ↕ Upper | 4.25 ↕ 4.50 | 5.6 ↕ 6.0 | 2.8 ↕ 3.2 | 31.6 ↕ 32.0 | 4.1 ↕ 4.5 | – |
Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El1, % (v/v) | T2, °C | (rA)global est, g Acetic Acid·(100 mL·h)−1 |
---|---|---|---|---|---|---|
5.75 | 4.0 | 2.0 | 28 | 4.5 | – | 0.11 |
End | Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El1, % (v/v) | T2, °C |
---|---|---|---|---|---|---|
Lower ↕ Upper | 5.45 ↕ 5.75 | 4.0 ↕ 4.8 | 2.0 | 28.0 ↕ 28.8 | 2.5 ↕ 4.5 | – |
Variable | Conditions Minimizing (rA)global est (0.11 g Acetic Acid·(100 mL·h)−1) | Conditions Maximizing (rA)global est (0.27 g Acetic Acid·(100 mL·h)−1) |
---|---|---|
Pm est, g acetic acid·h−1 | 20.6 ± 0.7 ↔ 22.0 ± 0.7 | 27.5 ± 0.7 ↔ 28.6 ± 0.7 |
Eu2 est, % (v/v) | 0 ± 0.3 ↔ 0.4 ± 0.3 | 1.4 ± 0.3 ↔ 2.2 ± 0.3 |
Vu2 est, L | 7.77 ± 0.22 ↔ 7.99 ± 0.22 | 7.63 ± 0.22 ↔ 7.97 ± 0.22 |
tcycle est, h | 51.1 ± 2.5 | 20.8 ± 2.5 |
Vm est, L | 14.04 ± 0.33 ↔ 14.32 ± 0.33 | 14.06 ± 0.33 ↔ 14.36 ± 0.33 |
EtOHm1 est, % (v/v) | 3.8 ± 0.2 | 5.2 ± 0.2 |
EtOHm2 est, % (v/v) | 2.4 ± 0.4 ↔ 2.7 ± 0.4 | 3.6 ± 0.4 ↔ 3.9 ± 0.4 |
HAcm1 est, % (w/v) | 7.7 ± 0.2 | 6.3 ± 0.2 |
HAcm2 est, % (w/v) | 8.8 ± 0.4 ↔ 9.1 ± 0.4 | 7.5 ± 0.4 ↔ 7.9 ± 0.4 |
Terms | F | Coefficient |
---|---|---|
Constant | −243.705 | |
T1El1 | 92.918 | 0.742 |
961.793 | −9.708 | |
El1 | 326.099 | 72.736 |
T2El2 | 34.06 | 0.101 |
T1Vu1 | 58.929 | −0.534 |
Vu1 | 46.188 | 18.324 |
Eu1 | 63.689 | 21.525 |
T2Eu1 | 77.65 | −0.399 |
T2El1 | 35.845 | 0.175 |
El2El1 | 16.55 | −0.416 |
Eu1Vu1 | 19.078 | −1.102 |
T1Eu1 | 5.284 | −0.12 |
Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El2, % (v/v) | T2, °C | Pm est, g Acetic Acid·h−1 |
---|---|---|---|---|---|---|
4.25 | 5.1 | 4.0 | 32 | 4.5 | 28 | 36.6 |
End | Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El2, % (v/v) | T2, °C |
---|---|---|---|---|---|---|
Lower | 4.25 | 4.9 | 3.7 | 31.3 | 3.5 | 28.0 |
↕ | ↕ | ↕ | ↕ | ↕ | ↕ | ↕ |
Upper | 4.45 | 5.3 | 4.0 | 32.0 | 4.5 | 30.9 |
Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El2, % (v/v) | T2, °C | Pm est, g Acetic Acid·h−1 |
---|---|---|---|---|---|---|
5.75 | 4.0 | 4.0 | 31.9 | 2.5 | 32 | 14.7 |
End | Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El2, % (v/v) | T2, °C |
---|---|---|---|---|---|---|
Lower ↕ Upper | 5.55 ↕ 5.75 | 4.0 | 3.6 ↕ 4.0 | 31.2 ↕ 32.0 | 2.5 ↕ 2.9 | 31.3 ↕ 32.0 |
Variable | Conditions Minimizing Pm est (14.7 g Acetic Acid·h−1) | Conditions Maximizing Pm est (36.6 g Acetic Acid·h−1) |
---|---|---|
(rA)global est, g acetic acid·(100 mL·h)−1 | 0.18 ± 0.01 | 0.21 ± 0.01 |
Eu2 est, % (v/v) | 0.0 ± 0.3 | 4.3 ± 0.3 |
Vu2 est, L | 7.56 ± 0.22 | 6.71 ± 0.22 |
tcycle est, h | 43.0 ± 2.5 | 19.2 ± 2.5 |
Vm est, L | 11.58 ± 0.33 | 12.07 ±0.33 |
EtOHm1 est, % (v/v) | 4.1 ± 0.2 | 4.8 ± 0.2 |
EtOHm2 est, % (v/v) | 1.8 ± 0.4 | 4.5 ± 0.4 |
HAcm1 est, % (w/v) | 7.4 ± 0.2 | 6.7 ± 0.2 |
HAcm2 est, % (w/v) | 9.7 ± 0.4 | 7.0 ±0.4 |
Vu1, L | El1, % (v/v) | Eu1, % (v/v) | T1, °C | El2, % (v/v) | T2, °C | Pm est, g Acetic Acid·h−1 | Eu2 est, % (v/v) |
---|---|---|---|---|---|---|---|
4.76 | 5.2 | 2.3 | 32.0 | 4.5 | 32.0 | 34.6 | 0.2 |
4.53 | 5.2 | 2.4 | 32.0 | 4.5 | 32.0 | 34.9 | 0.5 |
4.25 | 5.2 | 2.7 | 32.0 | 4.5 | 32.0 | 35.4 | 1.0 |
4.25 | 5.2 | 3.2 | 32.0 | 4.5 | 32.0 | 35.5 | 1.5 |
Optimizing Production | Optimizing Production with a Specific Final Eu2 Value | |||||
---|---|---|---|---|---|---|
Working mode | Parallel (31 °C) | Series | Parallel (31 °C) | Series | ||
T1 = 31 °C T2 = 31 °C | T1 = 32 °C T2 = 28 °C | T1 = 31 °C T2 = 31 °C | T1 = 32 °C T2 = 32 °C | |||
Pm g acetic acid·h−1 | 35.2 ± 0.5 | 34.8 ± 0.7 | 35.9 ± 0.7 | 29.6 ± 0.5 | 33.2 ± 0.7 | 34.2 ± 0.7 |
Eu2 % (v/v) | 3.0 ± 0.2 | 3.7 ± 0.3 | 4.3 ± 0.3 | 0.5 ± 0.2 | 0.5 ± 0.3 | 0.5 ± 0.3 |
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Álvarez-Cáliz, C.M.; Santos-Dueñas, I.M.; Jiménez-Hornero, J.E.; García-García, I. Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors. Appl. Sci. 2021, 11, 1217. https://doi.org/10.3390/app11031217
Álvarez-Cáliz CM, Santos-Dueñas IM, Jiménez-Hornero JE, García-García I. Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors. Applied Sciences. 2021; 11(3):1217. https://doi.org/10.3390/app11031217
Chicago/Turabian StyleÁlvarez-Cáliz, Carmen M., Inés María Santos-Dueñas, Jorge E. Jiménez-Hornero, and Isidoro García-García. 2021. "Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors" Applied Sciences 11, no. 3: 1217. https://doi.org/10.3390/app11031217