Improved phenomenological model for an isothermal winemaking fermentation

An improved phenomenological model of the varietals must fermentation in a batch bioreactor under controlled bench-scale conditions is presented. The model allows predicting satisfactorily the behavior of the main bioprocess variables to adjust potential deviations from a predefined trajectory. It a...

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Bibliographic Details
Published in:Food control 2009-10, Vol.20 (10), p.887-895
Main Authors: Scaglia, Gustavo J.E., Aballay, Pablo M., Mengual, Carmen A., Vallejo, Martha D., Ortiz, Oscar A.
Format: Article
Language:English
Subjects:
alcoholic fermentation
batch systems
Biomass
bioreactors
grape must
Isothermal fermentation
mathematical models
microbial activity
microbial growth
Phenomenological model
predictive microbiology
Tracking trajectory
Winemaking
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Summary:An improved phenomenological model of the varietals must fermentation in a batch bioreactor under controlled bench-scale conditions is presented. The model allows predicting satisfactorily the behavior of the main bioprocess variables to adjust potential deviations from a predefined trajectory. It avoids possible discontinuities when it is used equations like the Blackman’s type for modelling bioprocesses, allowing a more accurate and smooth approximation to the experimental data. The cellular growth term is modeled as a variant of the Verlhurst’s logistic equation. The validation with own and published experimental data and, an exhaustive sensitivity analysis about its properties are presented. The model shows an excellent performance for the main variables and great potential to be used as biomass state estimator into control strategies to avoid abnormal fermentations and, tracks predefined trajectories.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2008.12.012