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Alcoholic fermentation exotherm modelling for refrigeration systems optimising in wineries.

Author(s) : LOPEZ A., FERNÁNDEZ T., VIRSEDA P., MARTINEZ G., LACALLE J.

Summary

The production rate of CO2 as a control parameter in fermentation has got some attention in last years, because production of CO2 is proportional to the quantity of fermented sugar. But generated heat during fermentation process is also related with microbial activity. The work contributes to the mathematical model solution of thermal behaviour of alcoholic fermentation tanks in winemaking, solving the mathematical model of the heat generation rate term (exotherm) in the heat balance of the fermentation tank.

Details

  • Original title: Alcoholic fermentation exotherm modelling for refrigeration systems optimising in wineries.
  • Record ID : 1999-1052
  • Languages: English
  • Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Publication date: 1997/06/23
  • Document available for consultation in the library of the IIR headquarters only.

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