Modelling to control bioreactors for high quality wines

ABALLAY PABLO; GUSTAVO SCAGLIA; MARTHA D. VALLEJO; LAURA RODRIGUEZ; OSCAR A. ORTIZ

San Juan

Congreso; En Actas de las I Jornadas de ciencia, técnica y creación de la Universidad Nacional de San Juan; 2010

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 is based on another own published models, in this case considering a new expression for the maximum specific cellular growth rate and two more kinetic parameters depending on operation temperature: specific cellular death rate and the carbon dioxide released at 85-95% of its maximum value. Its performance, between 10 to 40ºC, was evaluated via simulations for constant and variable temperature predefined trajectories. 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. Since, obtained results are satisfactory, this model can be used to track complex temperature profiles to achieve optimal quality of wine, as well as, in other control and optimization strategies.