Simulation and optimization software for alcoholic fermentation in winemaking conditions

Climate change associated effects on grape and wine quality and production

“…A value of approximately 24 kcal per mol of sugar is generally accepted for heat release during alcoholic fermentation, but other factors affect the total heat transfer, such as evaporative heat loss, the tank volume and its surface to volume ratio, as well as the fermentation temperature chosen (in temperature controlled fermentations) and its relation to the exterior temperature (Colombie, Malherbe, & Sablayrolles, 2007). Goelzer, Charnomordic, Colombie, Fromion, and Sablayrolles (2009) recently presented a simulation software, which is based on a combined physiological (Colombie, Malherbe, & Sablayrolles, 2005;Malherbe, Fromion, Hilgert, & Sablayrolles, 2004) and thermal model (Colombie et al, 2007), and also considers empirical data from a significant number of fermentations (Bely, Sablayrolles, & Barre, 1990). The simulation of alcoholic fermentation (SOFA) program (Goelzer et al, 2009) was used here to simulate maximum and total cooling energy requirements for a number of fermentations where the climate change-related variables ''must sugar concentration" and ''exterior temperature" were modified.…”

Control of alcoholic fermentation in winemaking: Current situation and prospect

“…Colombie et al, 2005 tested this model in very different conditions (49 different musts, 20 yeast strains, different temperature profiles) and concluded that this model had a sufficiently large domain of validity to be of potential interest for practical use as a simulator. They then combined this kinetic model with (i) a thermal model (Colombié, Malherbe, & Sablayrolles, 2007) and (ii) a decision support module based on fuzzy logic to propose new strategies to optimise tank and energy use in wineries (Goelzer, Charnomordic, Colombie, Fromion, & Sablayrolles, 2008).…”

Predictive power of LDA to discriminate abnormal wine fermentations

“…As Goelzer et al said 'Winemaking fermentations are still often carried out empirically' [1]. Several authors have developed and proposed models of fermentation based on approaches such as kinetic, yeast physiology and black box [1].…”

“…Several authors have developed and proposed models of fermentation based on approaches such as kinetic, yeast physiology and black box [1]. However, it is really difficult to build a fermentation model representative of the real situation and that includes at least the most important parameters and influences in the fermentation process.…”