Fed-batch ethanol fermentation at low temperature as a way to obtain highly concentrated alcoholic wines: Modeling and optimization

Veloso, Ivan I. K.; Rodrigues, Kaio C. S.; Sonego, Jorge Luíz Silveira; Cruz, Antonio José Gonçalves; Badino, Alberto Colli

doi:10.1016/j.bej.2018.10.005

Cited by 31 publications

(12 citation statements)

References 36 publications

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“…The paucity of differences between S. cervisiae and S. uvarum strains in their fermentation kinetics, sugar use, ethanol production, glycerol production and the differences we found among strains in the production of unique volatile compounds, highlights the potential of our S. uvarum strains to be used as commercial strains in the future. Our ethanol result is contradictory to previous literature, which has found final levels of ethanol production to be higher at colder fermenting temperatures as compared to warmer fermentation temperatures (Gao et al, 2019;Veloso et al, 2019). It is unclear as to why these fermentations do not appear to show significant shifts in sugar and ethanol profiles between 15 °C and 25 °C.…”

Section: Fermentation Propertiescontrasting

confidence: 99%

Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations

et al. 2021

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Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile of wines. One of these species, Saccharomyces uvarum, is typically described as a cryotolerant yeast that produces relatively high levels of glycerol and rose-scented volatile compounds as compared with Saccharomyces cerevisiae, the main yeast in winemaking. Comparisons of fermentative and chemical properties between S. uvarum and S. cerevisiae at the species level are relatively common; however, a paucity of information has been collected on the potential variability present among S. uvarum strains. The objective of this study was to compare the fermentation kinetics and production of volatile compounds between indigenous and commercial Saccharomyces strains at different temperatures. We compared laboratory-scale fermentation of Chardonnay juice at 15 °C and 25 °C for 11 Saccharomyces yeast strains (six indigenous S. uvarum, one commercial S. uvarum, one indigenous S. cerevisiae and three commercial S. cerevisiae). Fermentation kinetics and the production of volatile compounds known to affect the organoleptic properties of wine were determined. The indigenous S. uvarum strains showed comparable kinetics to commercially sourced strains at both temperatures. Volatile compound production among the strains was more variable at 15 °C and resulted in unique chemical profiles at 15 °C as compared with 25 °C. Indigenous S. uvarum strains produced relatively high levels of 2-phenylethyl acetate and 2-phenylethanol, whereas these compounds were found at much lower levels in fermentations conducted by commercial strains of both S. cerevisiae and S. uvarum. Production of glycerol by indigenous S. uvarum strains did not differ from commercial strains in this study. Our findings demonstrate that indigenous strains of S. uvarum show functional variation among themselves. However, when compared with commercial S. cerevisiae and S. uvarum strains, they have comparable fermentation kinetics but unique volatile compound profiles, especially at low fermentation temperatures.

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Section: Fermentation Propertiescontrasting

confidence: 99%

Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations

et al. 2021

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“…Thermal oscillations in the industrial process affect the yeast kinetics, slowing or accelerating substrate consumption . This effect, combined with the dilution of the fermentation broth by the must feeding, alters the composition of the broth.…”

Section: Results and Discussionmentioning

confidence: 99%

“…Alternative techniques such as spectroscopy have also been used to obtain real-time information about ethanol fermentation compounds. − These methodologies reduce costs and can improve the process, since they enable an immediate response of the operator, when necessary. One of the main tools that have been studied for real-time monitoring of ethanol fermentation is Fourier transform mid-infrared (FT-MIR) spectroscopy. , However, temperature fluctuations can reduce the accuracy of this technique for the quantification of compounds …”

Section: Introductionmentioning

confidence: 99%

“…The reference and predicted values (obtained using the combined model method) were not statistically different, showing the potential of this technique for the analysis of fermentable sugar in molasses. In alcoholic fermentation processes, the temperature influences both the absorption in the MIR region , and the kinetics of the yeast. , The effects of temperature fluctuation on the yeast kinetics in the first hours of the process, together with the dilution of the fermentation broth by the must feeding, result in different combinations of the fermentation compound concentrations. Therefore, accurate monitoring of the process should take account of these effects.…”

Section: Introductionmentioning

confidence: 99%

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Temperature Influence in Real-Time Monitoring of Fed-Batch Ethanol Fermentation by Mid-Infrared Spectroscopy

Veloso

Rodrigues

Ribeiro

et al. 2020

Ind. Eng. Chem. Res.

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Fourier transform mid-infrared (FT-MIR) spectroscopy is a fast, accurate, and practical technique for the quantitative analysis of compounds during ethanol fermentation. However, it is very temperature sensitive. This study aimed to develop a methodology for the real-time monitoring of fed-batch ethanol fermentations, taking into account the thermal fluctuations in the industrial process (in the range 30−35 °C). The use of FT-MIR combined with partial least squares (PLS) regression was evaluated as a tool to quantify sucrose, glucose, fructose, ethanol, and glycerol. The PLS models, based on fermentations carried out at constant temperatures in the range from 26 to 36 °C, presented high correlation coefficients (R 2 ) and low root-mean-square errors of cross-validation and prediction that were below 7% of the calibration ranges for all compounds. The good performance of the models demonstrated their suitability for accurate process monitoring, covering a wide range of thermal variations observed in industrial operations.

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“…The developed dynamic model for metabolic pathway in a sequential identification method [17]. Modified ethanol production at different temperature in the production of wine using yeast hinder [18]. Removed aerobic oxide of biomass segmentation with ammonium-oxidizing and nitriteoxidizing impact on microbial [19].…”

Section: 1mentioning

confidence: 99%

Implementation Bioreactor of Fed-Batch OperatingMode using Biomass Growth Adaptive Control System

Sathyaraj¹,

Levišauskas²,

Urniezius³

2019

ijastems

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This paper work describes the glycerol control system. The operation of the glycerol control system has been analyzed and actual showing intervals determined.The research part describes the research methods: First order time delay models, second order polynomial model, PID control algorithm, Cohen and Coon tuning rules. The goal of present work develop and investigate biomass growth control system in fed-batch operating mode bioreactor. This paper provides the develop and investigate a model for simulation of adaptive control system performance for tracking of specific growth rate at specific set point time trajectories and compare the result with ordinary control system performance indices. In the investigation part of the study, the calculation was made according to three different methods. The mathematical model parameters are obtained using an open loop test.The calculated reaction curve results are compared with experimental results using a second order polynomial method. The experimental results were carried out using an adaptive system and non-adaptive system methods. The results of the two methods were compared and the problem was solved. The tables of calculation with the results and the optimized results graphs are presented. Experimental calculations, programming and modelling performed using MATLAB/SIMULINK software.

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Fed-batch ethanol fermentation at low temperature as a way to obtain highly concentrated alcoholic wines: Modeling and optimization

Cited by 31 publications

References 36 publications

Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chardonnay fermentations

Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chardonnay fermentations

Temperature Influence in Real-Time Monitoring of Fed-Batch Ethanol Fermentation by Mid-Infrared Spectroscopy

Implementation Bioreactor of Fed-Batch OperatingMode using Biomass Growth Adaptive Control System

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