| 摘要 |
<p>Device and method for neutralization of pathogenic elements in oenological processes, using ultrasound, which is characterized in that the invention proposes that the organisms existing in the must may be eliminated by the production, in the environment thereof, of radicals of type .H, .OH and H00., which are likewise capable of forming H2O2, this molecule and/or these radicals being toxic to the microorganisms and thus giving rise to deactivation and/or to destruction thereof since, upon application of ultrasound at the frequency of 40 Khz, the pH of the fluid (must) increases such that the application of ultrasound will be maintained until the measurement of the pH reaches a value of 6, at which point tyrosinase and laccase activity is very low.</p> |
