Method for On-Line Prediction of Kinetics of Alcoholic Fermentation in Wine Making

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概要

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• The rate of alcoholic fermentation in wine making has been determined in real time from the measurement of the volume of CO_2 released. It includes three successive phases characterized by four kinetic parameters : the time of onset of gas release (Td), the acceleration of CO_2 production (k_1), the maximal rate of CO_2 production (V_<max>), and the slope of the logarithm of the rate of CO_2 release during the deceleration phase (k_2). A model of these four parameters considering only the process temperature and the initial sugar concentration was insufficient, since mean errors were between ±20 and ±50%. Satisfying results were obtained in real time application, modeling V_<max> and k_2 on the basis of accelerated CO_2 production (k_1) calculated 5h after the onset of gas production (Td+5). The precision of the polynomial models obtained were ±5.8% for V_<max> and ±10.4% for k_2. Their application led to an early prediction of the course of the alcoholic fermentation process in isothermal conditions.

• 公益社団法人日本生物工学会の論文
• 1989-08-25

著者

• CLERAN YVON

  Laboratoire de Genie des Procedes Biotechnologiques Agro-Alimentaires

• CHERUY ARLETTE

  Laboratoire d'Automatique de Grenoble

• Cleran Y

  Inra Thiverval‐grignon Fra

• HALOUI NOUR

  Laboratoire de Genie des Procedes Biotechnologiques Agro-Alimentaires, I.N.R.A.,

• CORRIEU GRORGES

  Laboratoire de Genie des Procedes Biotechnologiques Agro-Alimentaires, I.N.R.A.,

関連論文

• Comparison of Prediction Performances between Models Obtained by the Group Method of Data Handling and Neural Networks for the Alcoholic Fermentation Rate in Enology
• Method for On-Line Prediction of Kinetics of Alcoholic Fermentation in Wine Making

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