Modeling of heat transfer in tanks during wine-making fermentation

Changes in selected wine physical properties during the short-time storage

“…Paxman et al (2012) described the usage of resonators at rheologic measurements. Modelling of heat transfer in tanks during the wine-making fermentation is described by Colombié et al (2007). The electrical characteristics of food products are influenced by the inherent characteristics of the substance including water content, chemical composition, texture, temperature and frequency of used electromagnetic field as well.…”

Simulation and optimization software for alcoholic fermentation in winemaking conditions

“…Colombié et al (2007) developed a model for calculating heat transfer in tanks during fermentation. This model is based on the transient equation for power conservation: P accumulation ðtÞ ¼ P fermentation ðtÞ À P wall ðtÞ À P evaporation ðtÞ À Q c ðtÞ ð3Þ with P fermentation the power generated by the fermentation, P accumulation the power accumulated by the must, P wall the power exchanged by convection through the tank wall, P evaporation the power lost through the evaporation of water and ethanol, and Q c the power required to cool the tank.…”

“…Malherbe, Fromion, Hilgert, and Sablayrolles (2004) proposed a physiological model: (i) integrating the effects of anisothermal conditions and ammoniacal nitrogen additions on fermentation kinetics and (ii) predicting changes in fermentation kinetics. Colombié, Malherbe, and Sablayrolles (2007) developed a thermal model for estimating power consumption for temperature regulation in fermentation tanks. The simulator described here is based on these models.…”

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

“…instantaneous production rate and production yields. These kinetic data are of primary importance for a better understanding of yeast metabolism, but they also have practical interest-instantaneous CO 2 production rate, for instance, is directly proportional to the energy required for temperature control in fermentation tanks (Colombie, Malherbe, & Sablayrolles, 2007;Goelzer, Charnomordic, Colombié, Fromion, & Sablayrolles, 2009). The online data collected were used to build a model predicting the fermentation kinetics (Malherbe, Fromion, Hilgert, & Sablayrolles, 2004), gas-liquid ratio (Morakul et al, 2011) and production kinetics of five fermentative aromas (Mouret, Farines, Sablayrolles, & Trelea, 2015).…”

“…MOMAF was licensed to a private company and is currently marketed as a simulation software. The model was then completed with a thermal model (Colombie et al, 2007) evaluating the power required to cool the tank during the winemaking process (as fermentation is a very exothermic process). This model opens up new perspectives for the control of alcoholic fermentation, for example to optimize the fermentation duration, tanks scheduling, energy consumption peaks and total energy required.…”