DocumentCode
2937836
Title
Modeling of the boost effect originated by nitrogen addition during wine-making fermentation
Author
David, Robert ; Dochain, Denis ; Mouret, Jean-Roch ; Wouwer, Alain Vande ; Sablayrolles, Jean-Marie
Author_Institution
ICTEAM Inst., UCL, Louvain-la-Neuve, Belgium
fYear
2012
fDate
3-6 July 2012
Firstpage
353
Lastpage
358
Abstract
The main physiological phenomena observed during the grape-must fermentation have been modelled based on a set of biological reactions in which nitrogen use is a major phenomenon. Moreover, a common practice in wine-making is the addition of nitrogen during the batch fermentation so as to boost and shorten the process duration. A tractable representation of this boost effect has therefore been developed and validated with experimental data.
Keywords
biochemistry; chemical reactions; fermentation; nitrogen; wine industry; biological reactions; boost effect modeling; grape-must fermentation; nitrogen addition; physiological phenomena; process duration; tractable representation; wine-making fermentation; Biological system modeling; Biomass; Data models; Ethanol; Mathematical model; Nitrogen; Sugar;
fLanguage
English
Publisher
ieee
Conference_Titel
Control & Automation (MED), 2012 20th Mediterranean Conference on
Conference_Location
Barcelona
Print_ISBN
978-1-4673-2530-1
Electronic_ISBN
978-1-4673-2529-5
Type
conf
DOI
10.1109/MED.2012.6265663
Filename
6265663
Link To Document