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Modeling the Yeast Growth‐Cycle in a Model Wine System
Author(s) -
Nobile M.A. Del,
D'Amato D.,
Altieri C.,
Corbo M.R.,
Sinigaglia M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07022.x
Subject(s) - wine , yeast , fermentation , saccharomyces cerevisiae , yeast in winemaking , sugar , food science , chemistry , microorganism , ethanol fermentation , fermentation in winemaking , growth model , biological system , biochemical engineering , mathematics , biology , biochemistry , bacteria , engineering , genetics , mathematical economics
The modeling of microbial growth behavior is of great relevance to the control of many industrial processes. In this work, a deterministic model to predict the growth curve of microorganisms, from inoculation to death, is presented. To validate the model a Saccharomyces cerevisiae strain has been used to conduct wine fermentation tests at 25 °C and at 2 different values of initial nitrogen concentration. Cell, nitrogen, ethanol and sugar concentration were monitored over a period of about 1200 h. The proposed model was simultaneously fitted with success to the 4 sets of available data. Moreover, due to the mechanistic structure of the proposed approach, it was possible to quantitatively describe the evolution of R 1 (t), R 2 (t), dE(t)/dt, dN(t)/dt, and dS(t)/dt during wine fermentation.