Biocalorimeter (NEW)
This product is a high resolution custom made calorimeter dedicated to wine alcoholic fermentation monitoring. The developped technique is based on thermopiles (Peltier elements) used to measure the global heat flux dissipated during the fermentation process. We designed miniaturized yeast cultures in bioreactors of 3 mL magnetically stirred, placed into an isolated chamber. A thermal calibration protocol was developped to achieve quantitative measurements. Example of accuracy and repeatability, alcoholic fermentation (AF) experiments carried out at 22°C by using Saccharomyces cerevisiae yeast is presented below. In parallel, the AF kinetics were monitored by measuring of the amount of CO2 released by the automatic measurement of weight loss in 1.2 L glass reactor. The results obtained by the calorimeter technique enables to measure the dissipated heat (Watt) during the fermentation process, and were highly repeatable. Besides, the results from both techniques were compared and turn to be in good agreement,. They revealed that the dissipated heat kinetics during the AF is proportionally correlated to the CO2 released kinetic, with similar lag-phase and fermentation duration. Finally, it was shown through these validation experiments that this novel technique turns to be a powerful tool for the evaluation of the heat dissipated by yeast during alcoholic fermentation, and could be applied to other slow and low exothermic phenomena such as cognac, cider and beer monitoring.
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Technical datasheet
Transient measurement in microreactor High sensitive detectitivity (µW) Various temperature range (-20 to 200°C) |