2010
IMAACA 2010 Proceeding
Non-isothermal model of the yeasts growth in alcoholic fermentations for high quality wines
Authors: Pablo M. Aballay, Gustavo J.E. Scaglia, Martha D. Vallejo, Laura A. Rodríguez, Oscar A. Ortiz
Abstract
Since, one of the most critical variables influencing the bioprocess in winemaking is temperature; a non- isothermal phenomenological model for yeast kinetics in winemaking fermentation was developed. The proposed model, based on a previous published by authors, considers a new expression for the maximum specific cellular growth rate and two more kinetic parameters depending on operation temperature. They are specific cellular death rate and the carbon dioxide released at 85-95% of its maximum value. The developed model was validated by accurately predicting the cellular growth of own lab-scale fermentations and, it also verifies to follow the typical trend of literature experimental data. For such purpose, model performance between 10 to 40ºC was evaluated via simulations for constant and variable temperature predefined trajectories. Since obtained results are satisfactory, this model can be used to track complex temperature profiles to achieve high quality wines, as well as, in other control and optimization strategies.
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