Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions

Abstract

Alcoholic fermentation in oenological conditions is a biological process carried out under significant physiological constraints: deficiency of nitrogen and others nutriments (vitamins, lipids …) and different stresses (pH and osmotic). In literature, few models were proposed to describe oenological fermentations. They are focused on initial conditions and did not integrate nitrogen addition during the fermentation process which is a widespread practice. In this work, two dynamic models of oenological fermentation are proposed to predict the effects of nitrogen addition at two different timings: at the beginning of the process and during the fermentation experiment. They were validated and compared against existing models showing an accurately fit to experimental data for CO2 release and CO2 production rate.

State Estimation in Alcoholic Fermentation Models: A Case-Study in Wine-Making Conditions

“…This impacts the possible strategies for estimation methods. In this sense, we wish to explore the method for other more recent and better fitted models (see, e.g., [13], [14]).…”