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Fermentation
Special Issues
Modeling, Control and Optimization of Wine Fermentation
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Modeling, Control and Optimization of Wine Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation Process Design".

Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 2120

Special Issue Editors

Prof. Dr. André Knoesen

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Guest Editor
Department of Electrical and Computer Engineering, University of California, Davis, CA, USA
Interests: modeling; wine; fermentation
Prof. Dr. Roger Boulton

E-Mail Website
Guest Editor
Departments of Viticulture and Enology and of Chemical Engineering, University of California, Davis, CA, USA
Interests: biochemical engineering; computer modeling; fermentation kinetics; nonlinear dynamics; wine processing; separation processes

Special Issue Information

Dear Colleagues,

Wine fermentations are unique in the value of initial grapes, the seasonal nature of the harvesting and primary fermentations that are characterized by the natural variation in the composition, pH and the redox potential of the grape juice. Traditionally, the modeling of these fermentations has been more challenging than for other ethanol fermentations, and several alternative mathematical descriptions have been presented. The control of wine fermentations has typically been for constant temperature and, more recently, the redox potential, and intervention as well as alternative control strategies have emerged to optimize wine quality, energy, and other resources. This volume aims to provide a collection and review of the range of models, control strategies, and optimization approaches that are currently available and being developed for commercial wine fermentations.

As a highly regarded researcher in the field, we would like to invite you to consider submitting one paper to this Special Issue.

Prof. Dr. André Knoesen
Prof. Dr. Roger Boulton
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • modeling
  • control
  • optimization
  • wine
  • fermentation

Published Papers (3 papers)

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Research

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11 pages, 1085 KiB  
Article
Methods for Parameter Estimation in Wine Fermentation Models
by Robert Coleman, James Nelson and Roger Boulton
Fermentation 2024, 10(8), 386; https://doi.org/10.3390/fermentation10080386 - 27 Jul 2024
Viewed by 277
Abstract
The estimation of parameters in a wine fermentation model provides the opportunity to predict the rate and concentration outcomes, to strategically intervene to change the conditions, and to forecast the rates of heat and carbon dioxide release. The chosen parameters of the fermentation [...] Read more.
The estimation of parameters in a wine fermentation model provides the opportunity to predict the rate and concentration outcomes, to strategically intervene to change the conditions, and to forecast the rates of heat and carbon dioxide release. The chosen parameters of the fermentation model are the initial assimilable nitrogen concentration and yeast properties (lag time, viability constant, and specific maintenance rate). This work evaluates six methods for parameter estimation: Bard, Bayesian Optimization, Particle Swarm Optimization, Differential Evolution, Genetic Evolution, and a modified Direct Grid Search technique. The benefits and drawbacks of the parameter computational methods are discussed, as well as a comparison of numerical integration methods (Euler, Runge–Kutta, backward differential formula (BDF), and Adams/BDF). A test set of density-time data for five white and five red commercial wine fermentations across vintage, grape cultivar, fermentation temperature, inoculated yeast strain, and fermentor size was used to evaluate the parameter estimation methods. A Canonical Variate Analysis shows that the estimation methods are not significantly different from each other while, in the parameter space, each of the fermentations were significantly different from each other. Full article
(This article belongs to the Special Issue Modeling, Control and Optimization of Wine Fermentation)
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23 pages, 1184 KiB  
Article
Models for Wine Fermentation and Their Suitability for Commercial Applications
by James Nelson and Roger Boulton
Fermentation 2024, 10(6), 269; https://doi.org/10.3390/fermentation10060269 - 22 May 2024
Cited by 1 | Viewed by 785
Abstract
The ability to model the kinetics of wine fermentation enables the early detection of abnormal, sluggish or stuck fermentations, and the prediction of present and future rates of energy, CO2 and ethanol vapor release. While several wine fermentation models have been published, [...] Read more.
The ability to model the kinetics of wine fermentation enables the early detection of abnormal, sluggish or stuck fermentations, and the prediction of present and future rates of energy, CO2 and ethanol vapor release. While several wine fermentation models have been published, there are only a few that have been successfully adopted for commercial practice. In this work, the mathematical descriptions of wine fermentation are reviewed and compared. The common features of these include descriptions for the kinetics of yeast growth; substrate and nutrient consumption; product formation; and total and viable cell mass. Additional features include the inhibition of growth by ethanol; competitive inhibition of glucose and fructose uptake; glycerol formation; and the calculation of density from solution composition and solute properties. Three models were selected to compare their ability to describe the sugar, ethanol, biomass and nitrogen of benchtop fermentations at four temperatures, previously published. The models are assessed for their goodness of fit to the data in synthetic-medium fermentations and their suitability for analyzing and predicting commercial wine fermentations. Full article
(This article belongs to the Special Issue Modeling, Control and Optimization of Wine Fermentation)
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Review

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14 pages, 2498 KiB  
Review
The Role and Application of Redox Potential in Wine Technology
by Marin Berovic
Fermentation 2024, 10(6), 312; https://doi.org/10.3390/fermentation10060312 - 12 Jun 2024
Viewed by 730
Abstract
In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine, as well as insight into its [...] Read more.
In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine, as well as insight into its quality and stability. The significance of the redox potential measurement and control in wine technology as well as the maintenance and regulation of fermentation redox potential using temperature and carbon dioxide fluxes are discussed. Redox potential levels from Eh 100 to 180 mV are typical for non-oxidized wine that is bottling-ready, while levels of Eh 270 to 460 mV represent oxidized wines with typical failures. The relevance of redox potential measurement during the 2-year maturation of Blau Fränkisch wine in 225 L oak barrels at six levels at a temperature 15 °C is presented. The measurement of the redox potential, expressing heterogeneity in redox layers during wine maturation in oak barrels, is represented in various oxido-reductive fermentation zones. On the contrary, the end of the maturation process is indicated by the homogeneity of redox zones, where the matured wine shows no differences in redox measurement on all levels. Using redox potential as a key scale-up criteria ensures comparable and reproducible amounts of the final product even in geometrically non-similar fermenter systems. Full article
(This article belongs to the Special Issue Modeling, Control and Optimization of Wine Fermentation)
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