User menu

Nitrogen-backboned modeling of wine-making in standard and nitrogen-added fermentations

Bibliographic reference David, Robert ; Dochain, Denis ; Mouret, Jean-Roch ; Vande Wouwer, Alain ; Sablayrolles, Jean-Marie. Nitrogen-backboned modeling of wine-making in standard and nitrogen-added fermentations. In: Bioprocess and Biosystems Engineering : bioreactors, upstream and downstream processes, measurement and control, Vol. 37, p. 5-16 (2013)
Permanent URL
  1. Bruin S., Jongen Th.R.G., Food Process Engineering: The Last 25 Years and Challenges Ahead, 10.1111/j.1541-4337.2003.tb00015.x
  2. Bastin G, Dochain D (1990) On-line estimation and adaptive control of bioreactors. Elsevier, Amsterdam
  3. David R, Dochain D, Mouret JR, Vande Wouwer A, Sablayrolles JM (2010) Dynamical modeling of alcoholic fermentation and its link with nitrogen consumption. In: Proceedings of the 11th international symposium on computer applications in biotechnology (CAB 2010). Leuven, Belgium, pp. 496–501
  4. Boulton R (1980) The prediction of fermentation behavior by a kinetic model. Am J Enol Vitic 31(1):40–45
  5. Sevely Y, Pourciel JP, Rauzy G, Bovee JP (1981) Modelling, identification and control of the alcohol fermentation in a cascade reactor. In: Proceedings of 8th IFAC World Congress, Kyoto, Japan, pp. 177–184
  6. Williams D., Yousefpour P., Wellington E. M. H., On-line adaptive control of a fed-batch fermentation ofSaccharomyces cerevisiae, 10.1002/bit.260280502
  7. Caro I., Pérez L., Cantero D., Development of a kinetic model for the alcoholic fermentation of must : MODEL FOR ALCOHOLIC FERMENTATION, 10.1002/bit.260380708
  8. Remedios Marín M (1999) Alcoholic fermentation modelling: current state and perspectives. Am J Enol Vitic 50(2):166–178
  9. Cramer Amanda C., Vlassides Sophocles, Block David E., Kinetic model for nitrogen-limited wine fermentations, 10.1002/bit.10133
  10. Coleman M. C., Fish R., Block D. E., Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations, 10.1128/aem.00670-07
  11. Malherbe S., Fromion V., Hilgert N., Sablayrolles J.-M., Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions, 10.1002/bit.20075
  12. Sonnleitner B., Käppeli O., Growth ofSaccharomyces cerevisiae is controlled by its limited respiratory capacity: Formulation and verification of a hypothesis, 10.1002/bit.260280620
  13. Le?o Cecilia, van Uden N., Effects of ethanol and other alkanols on the glucose transport system ofSaccharomyces cerevisiae, 10.1002/bit.260241124
  14. Leão Cecília, Van Uden N., Effects of ethanol and other alkanols on the ammonium transport system ofSaccharomyces cerevisiae : COMMUNICATIONS TO THE EDITOR, 10.1002/bit.260250817
  15. Salmon J, Vincent O, Mauricio J, Bely M, Barre P (1993) Sugar transport inhibition and apparent loss of activity in Saccharomyces cerevisiae as a major limiting factor of enological fermentations. Am J Enol Vitic 44:56–64
  16. Malherbe S (2003) Modélisation de la fermentation alcoolique en conditions oenologiques. Ph.D. thesis. Université de Montpellier II, France
  17. Bely Marina, Sablayrolles Jean-Marie, Barre Pierre, Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions, 10.1016/0922-338x(90)90057-4
  18. Slaughter J.C., Smith J.P., Mitchell W.J., Glucose transport throughout fermentation by Saccharomyces cerevisiae NCYC 1108, 10.1111/j.1472-765x.1991.tb00544.x
  19. David R, Dochain D, Mouret JR, Vande Wouwer A, Sablayrolles JM (2011) Modeling of the aromatic profile in wine-making fermentation: the backbone equations. In: Proceedings of the 18th IFAC World Congress, Milano, pp. 10597–10602
  20. Jones DB (1941) Factors for converting percentages of nitrogen in foods and feeds into percentages of protein. US Deptartment of Agricultural, Circular 183, Washington
  21. El Haloui Nour Eddine, Corrieu Georges, Cleran Yvon, Cheruy Arlette, Method for on-line prediction of kinetics of alcoholic fermentation in wine making, 10.1016/0922-338x(89)90061-5
  22. Casalta Erick, Aguera Evelyne, Picou Christian, Rodriguez-Bencomo Juan-Jose, Salmon Jean-Michel, Sablayrolles Jean-Marie, A comparison of laboratory and pilot-scale fermentations in winemaking conditions, 10.1007/s00253-010-2652-x
  23. Clement T., Perez M., Mouret J.R., Sablayrolles J.M., Camarasa C., Use of a continuous multistage bioreactor to mimic winemaking fermentation, 10.1016/j.ijfoodmicro.2011.07.016