MODELING OF WHITE WINE FERMENTATION - PARAMETER SENSITIVITY STUDY

被引：0

作者：

Bales, V ^{[1
]}

Balaz, J. ^{[1
]}

Timar, P., Jr. ^{[1
]}

Timar, P. ^{[1
]}

机构：

[1] Fac Chem & Food Technol, Inst Chem & Environm Engn, Dept Chem & Biochem Engn, Radlinskeho 9, Bratislava 81237, Slovakia

来源：

PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON CHEMICAL TECHNOLOGY | 2015年

关键词：

ALCOHOLIC FERMENTATION; KINETIC-MODEL; TEMPERATURE; NITROGEN;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The efficient tank management of wine fermentation process in wineries is the key step in good wine production. We adapted a mathematical model of fermentation of grape musts based on kinetics of fermentation, kinetics of heat removal, production of CO2 and ethanol. The model is very sensitive for kinetics of nitrogen consumption. The model should be validated for industrial winemaking conditions. We simulated several situations during fermentation. The ethanol, CO2 and temperature profiles during the fermentation were calculated. Some cases of possible accident during the fermentation were simulated. We consider that this model can be used for most industrial fermentations of grape must.

引用

页码：472 / 477

页数：6

共 17 条

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