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The art of viticulture and the quest for making wines has a long traditionand it just started recently that mathematicians entered this field with theirmain contribution of modelling alcoholic fermentation. These models consist ofsystems of ordinary differential equations that describe the kinetics of thebio-chemical reactions occurring in the fermentation process. The aim of thispaper is to present a new model of wine fermentation that accurately describesthe yeast dying component, the presence of glucose transporters, and theformation of aromas and acids. Therefore the new model could become a valuabletool to predict the taste of the wine and provide the starting point for anemerging control technology that aims at improving the quality of the wine bysteering a well-behaved fermentation process that is also energetically moreefficient. Results of numerical simulations are presented that successfullyconfirm the validity of the proposed model by comparison with real data.

An extended model of wine fermentation including aromas and acids