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Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions
Author(s) -
Malherbe S.,
Fromion V.,
Hilgert N.,
Sablayrolles J.M.
Publication year - 2004
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.20075
Subject(s) - wine , fermentation , fermentation in winemaking , chemistry , ethanol fermentation , kinetics , nitrogen , biological system , food science , biochemical engineering , environmental science , organic chemistry , biology , physics , engineering , quantum mechanics
We propose a dynamic model of alcoholic fermentation in wine‐making conditions. In this model, the speed at which CO 2 is released is related to the effects of the main factors involved in fermentation in wine‐making conditions: temperature (which can vary within a predefined range) and nitrogen additions (which must not exceed the maximal authorized level). The resulting model consists of ordinary differential equations including numerous parameters that need to be identified and important interactions between explicative variables. These parameters were identified by uncoupling the effects of variables during specific experiments. The results were validated on another series of experiments in different conditions. © 2004 Wiley Periodicals, Inc.