Kinetics and Control of Alcoholic Fermentation During Wine Production

Sablayrolles, Jean‐Marie

doi:10.1007/978-1-4939-9782-4_9

Cited by 6 publications

(5 citation statements)

References 124 publications

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“…As can be seen in Figure 2A, the yeast population present in CM vinifications was much lower than those of DC. In addition, the level was lower than usual [7,8] because the CM tanks did not reach 5 × 10 6 colonies/mL, when under normal CM conditions 500 million are exceeded easily. This low number of yeasts could cause a greater development of spoilage bacteria (LAB and AAB) in the CM tanks as can be observed in Figure 2B,C.…”

Section: Microorganism Development During Time In the Vatmentioning

confidence: 83%

Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

et al. 2022

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The aim of the work was to study the vinification by carbonic maceration carried out in small volume tanks, because the use of these deposits is necessary in scientific studies where repetitions are mandatory. For this, vinifications were carried out in 300-kg tanks with grapes of the Tempranillo variety. We studied the development of the alcoholic and malolactic fermentations and the microorganisms responsible for them. The results showed an alteration of the wines as a result of the low levels of yeast and the huge bacteria population. This was probably due to the difficulty in maintaining the necessary temperature and anaerobic conditions in the small tanks employed.

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Section: Microorganism Development During Time In the Vatmentioning

confidence: 83%

Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

et al. 2022

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“…Even if used in technological processes and/or microbial fermentations, they express a different number of proteins and enzymes involved, with often very different metabolic rates and production yields. Furthermore, S. cerevisiae is well known to be involved in alcohol fermentation of several organic substrates containing carbohydrates like grape musts for wine and malt extract for beers [ 66 – 68 ].…”

Section: Discussionmentioning

confidence: 99%

Dry biocleaning of artwork: an innovative methodology for Cultural Heritage recovery?

Ranalli¹,

Bosch-Roig

Crudele³

et al. 2021

Microb Cell

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An innovative methodology is proposed, based on applied biotechnology to the recovery of altered stonework: the “dry biocleaning“, which envisages the use of dehydrated microbial cells without the use of free water or gel-based matrices. This methodology can be particularly useful for the recovery of highly-ornamented stoneworks, which cannot be treated using the conventional cleaning techniques. The experimental plan included initial laboratory tests on Carrara marble samples, inoculated with dehydrated Saccharomyces cerevisiae yeast cells, followed by on-site tests performed on “Quattro Fontane” (The Four Fountains), a travertine monumental complex in Rome (Italy), on altered highly ornamented areas of about 1,000 cm2. The mechanism is based on the spontaneous re-hydration process due to the environmental humidity and on the metabolic fermentative activity of the yeast cells. Evaluation by physical-chemical analyses, after 18 hours of the biocleaning, confirmed a better removal of salts and pollutants, compared to both nebulization treatment and control tests (without cells). The new proposed on-site dry biocleaning technique, adopting viable yeast cells, represents a promising method that can be further investigated and optimized for recovering specific altered Cultural Heritage stoneworks.

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“…To ensure the success of wine fermentation, most industrial wineries have invested in automation technologies such as temperature control and automatic pump-overs, among others. In the last decade, affordable and reliable density sensors have been developed, which allow online monitoring of the fermentation progress (Sablayrolles, 2019). Density measurements based on differential pressure or production of CO 2 can be used to infer the sugar content in the fermenting must (El Haloui et al, 1988).…”

Section: Wine Fermentationmentioning

confidence: 99%

Advancing Wine Fermentation: Extended Kalman Filter for Early Fault Detection

Lima,

Luna,

Lima

et al. 2024

Preprint

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This work proposes an Extended Kalman Filter (EKF) state estimation approach for early detection of stuck and sluggish wine fermentations. The goal is to provide accurate information to enologists during fermentation to facilitate timely intervention and decision making. The study investigates the sensitivity of the fermentation process to various factors such as model parameters and initial conditions, especially for unmeasured nitrogen. It also shows how the estimation depends on meaningful sugar measurements, which are not available during the lag phase of fermentation. According to Monte Carlo simulations, the estimation algorithm was able to predict 95% of the problematic fermentations within the first few days. When initial nitrogen measurements are taken into account, a reliable prediction is available on the first day in 80% of the cases, justifying the additional cost. These results support the use of advanced control and monitoring methods in wine production and other alcoholic fermentation processes.

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Kinetics and Control of Alcoholic Fermentation During Wine Production

Cited by 6 publications

References 124 publications

Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

Dry biocleaning of artwork: an innovative methodology for Cultural Heritage recovery?

Advancing Wine Fermentation: Extended Kalman Filter for Early Fault Detection

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