Consideration of Maintenance in Wine Fermentation Modeling
We show that a simple model with a maintenance term can satisfactorily reproduce the simulations of several existing models of wine fermentation from the literature, as well as experimental data. The maintenance describes a consumption of the nitrogen that is not entirely converted into biomass. We...
Main Authors: | Alain Rapaport, Robert David, Denis Dochain, Jérôme Harmand, Thibault Nidelet |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-06-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/12/1682 |
Similar Items
-
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality
by: Pilar Santamaría, et al.
Published: (2020-08-01) -
Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation
by: Joséphine Godillot, et al.
Published: (2023-03-01) -
Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines
by: Stefania Christofi, et al.
Published: (2022-01-01) -
Influence of temperature fermentation to the dynamic of fermentation and quality of red wine Vranac
by: Pajović Radmila, et al.
Published: (2011-01-01) -
Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains
by: Giovana Girardi-Piva, et al.
Published: (2022-09-01)