Models for Wine Fermentation and Their Suitability for Commercial Applications

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

In this manuscript, three models were selected to compare their ability to describe the sugar, ethanol, biomass and nitrogen of benchtop fermentations at four temperatures. This manuscript has certain research significance, and can give some inspiration and help to researchers or technicians who do the related research on wine fermentation. However, the content of this article is still too complex and too wordy, and requires major revisions before it can be considered for publication.

 

Abstract: the author should better clarify these questions, including, what models are compared? What method was used to make the comparison? What is the result of the comparative analysis? Which model is more suitable for practical application?

 Introduction: This part is too long. Content such as cell growth kinetics, substrate consumption kinetics, etc., can be attached. In addition, the content of the first three paragraphs should be simplified and the corresponding references should be cited.

 Results: Simplify the description of the results.

Discussion: The focus of the discussion should be to discuss the applicability of these models according to your research results.

There are too many references. Cite the main ones. In addition, the formatting of references should be checked to ensure consistency.

Comments on the Quality of English Language

Minor editing of English language required.

Author Response

Please see the attachment

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

A nice applied literature review with applied model comparisons.

In the introduction, the terms "terroir" and the associated (anabolic) factors as well as the (catabolic) factors summarised in "processing" should be presented and explained.

The release of carbon dioxide as a measurable factor in the fermentation process and the pH value or the presence of anthocyanins as a controlling factor should also be introduced and described here. The first two are only considered further in the discussion - however, anthocyanins are not taken into account at all.

The different yeast cultures should be presented in different groups and their characteristic fermentation processes briefly described.

A reference to malolactic fermentation or other heterofermentative fermentations should also be made in the introduction and differentiated from the homofermentative processes.

 The comparisons used are well selected, presented and explained.

Comments for author File: Comments.pdf

Author Response

Please see the attachment

Author Response File: Author Response.pdf