Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations by Ricardo Luna, Bruno M. Lima, José Cuevas-Valenzuela, Julio E. Normey-Rico, José R. Pérez-Correa

“…The winemakers aim to optimize the wine quality, the fermentative maceration length, and the fermentation tank’s productive cycle simultaneously. Maceration in varietal wine production is carried out until a specific sugar content (digging-out point) is attained, finishing before alcoholic fermentation. …”
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