Development of a kinetic model for the alcoholic fermentation of must.
We Propose a kinetic expression which accounts for the temperature dependence of ethanol yield losses in batch alcoholic fermentation. Moreover, the characteristic parameters of the microbial growth equation have been calculated for Saccharomyces cerevisiae under typical wine industry conditions. A substrate consumption equation is established which minimizes possible model deviations in the latter process stages. Experimental data were obtained in the laboratory and the proposed equations were then applied at an industrial level (2.5 x 10(4) L) where they described the data well.
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Department de Ingenieria Quimica, Universidad de Cadiz, Apdo. 40. -11510- Puerto Real (Cadiz), Spain.
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