Modelling, Identification and Control of the Alcohol Fermentation in a Cascade Reactor

The design of a sliding controller for a continuous fermentation process is presented. The results obtained by simulation have proved the control scheme to be very robust. Regulation of substrate concentration at its optimal value has been achieved even though process parameters change their nominal values. Chattering effects are decreased by introducing a minor modification of the control variable around the sliding surface.

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“…The solutions of system (5) correspond to straight lines of slope -1/Y. The solutions of system (5) correspond to straight lines of slope -1/Y.…”

Section: Phase Plane Analysismentioning

confidence: 99%

Sliding controller design for a nonlinear fermentation system

Suárez-Cortez

Álvarez-Gallegos

González-Mora

1989

Biotech & Bioengineering

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“…Several mathematical models have been proposed in order to understand, simulate and control the fermentation process in winemaking (Sevely et al, 1981;Williams et al, 1986;Caro et al, 1991;Marín, 1999;Colombié et al, 2005;Coleman et al, 2007;Goelzer et al, 2009). They describe the macroscopic evolution of biomass, sugar, ethanol, carbon dioxide and sometimes nitrogen and glycerol.…”

Section: Introductionmentioning

confidence: 99%

Modelling of <em>S. cerevisiae</em> and <em>T. delbrueckii</em> pure culture fermentation in synthetic media using a compartmental nitrogen model

et al. 2020

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Aim: The objective of the present work is to propose a model describing the evolution of the pure culture fermentation of two oenological yeasts: S. cerevisiae and T. delbrueckii.Methods and results: For both yeasts, pure culture fermentation was performed in a synthetic medium with different initial concentrations of yeast available nitrogen. The datasets obtained from those experiments were used to identify the parameters of the proposed model.Conclusions: The developed comprehensive model of wine-making fermentation is based on the partition of assimilated nitrogen between the constitutive and the storage compartments. It efficiently describes the evolution of S. cerevisiae and T. delbrueckii pure cultures. This mass-balance model provides a stoichiometric approach in biomass production, unlike nitrogen backboned models used in winemaking. Moreover, it gives an estimation of non-accessed data such as nitrogen partition between vacuole and cytosol during T. delbrueckii fermentation.Significance and impact of the study: The developed model is robust enough to precisely describe the fermentation evolution of two pure culture yeasts and therefore has future potential for modelling mixed culture fermentations of S. cerevisiae and T. delbrueckii.

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“…Several comprehensive models have been proposed [1][2][3][4] to describe the kinetics of the main reaction (synthesis of ethanol) and to capture the general macroscopic trends found in practice. These models consider the biomass growth on sugar and the influence of the ethanol concentration, and some of them the effect of temperature.…”

Section: Introductionmentioning

confidence: 99%

Two modelling approaches of winemaking: first principle and metabolic engineering

Charnomordic

David

Dochain

et al. 2010

Mathematical and Computer Modelling of Dynamical Systems

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In this article, two modelling approaches are proposed for winemaking fermentations. The first one is largely based on the first principle modelling approach and considers the main yeast physiological mechanisms. The model accurately predicts the fermentation kinetics of more than 80% of a large number of experiments performed with 20 wine yeast strains, 69 musts and different fermentation conditions. Thanks to the wide domain of validity of the model, a simulator based on this model coupled to a thermal model was developed to help winemakers to optimize tank management. It predicts the end of the fermentation and changes in the rate of fermentation but furthermore includes an optimization module based on fuzzy logic which allows, via temperature profiles and nitrogen addition strategies, to decrease the duration of fermentation and the energy requirements at winery scale according to user specifications. The objective of the second modelling approach is the development of a mathematical model of the fermentation process including some minority by-products known as characteristic flavour compounds. It refers to metabolic engineering and accounts for the intracellular behaviour of the yeast Saccharomyces cerevisiae by using approaches like the metabolic flux analysis (MFA) and the elementary flux modes (EFMs). A state of the art describes the application of these methods in the restrained field of winemaking/ fermentation conditions and underlines the potential of such approaches.

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Modelling, Identification and Control of the Alcohol Fermentation in a Cascade Reactor

Cited by 19 publications

References 5 publications

Sliding controller design for a nonlinear fermentation system

Sliding controller design for a nonlinear fermentation system

Modelling of <em>S. cerevisiae</em> and <em>T. delbrueckii</em> pure culture fermentation in synthetic media using a compartmental nitrogen model

Two modelling approaches of winemaking: first principle and metabolic engineering

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