CONSERVATION EQUATIONS APPLICABLE TO WINEMAKING

MARÍA ROSA CASTRO, MARCELO ECHEGARAY, MIGUEL ÁNGEL NAVAS, ROSA ANA RODRÍGUEZ.

Mendoza

Congreso; 37º Congreso Mundial de la Viña y el Vino "Vitivinicultura del Sur, confluencia de Conocimiento y Naturaleza".; 2014

OIV

This aim of this paper is the proposition of the mass and energy conservation equations for the winemaking process. A macroscopic model is used. This model considers unknown inner perfomance of the system, knowing only the values of the inflows and outflows. Its mathematical complexity is lower, due to its application to finite enclosures, resulting the algebraic equations. All unit operations involved in the winemaking processare considered as a global system in steady state in a determined period. There is a variety of ways to carry out the winemaking process. These variations are due to the grape type, wine characteristics to produce, sugar content, facilities and technology types available at the winery. In order to simplify the whole process, different subsystems and the conservation equations for everyone are proposed, and finally, they are integrated into a global matter and energy conservation model. The obtained results were validate comparing with the real data of wineries production located in the San Juan province.