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Wine fermentation kinetic model verification
and simulation of refrigeration malfunction
during wine fermentation
Vladimr Ble, Pavol Timr, Jn Bal, Pavel Timr
Abstract: This paper deals with influence of nitrogen compound content on wine fermentation kinetics. It also
deals with simulation of refrigeration failure during fermentation. Mathematical model of wine fermentation
was adapted. Model is based on kinetics of heat removal, kinetics of fermentation, production of carbon
dioxide and ethanol. Ethanol and carbon dioxide concentration profiles during fermentation were obtained
as a result. Then the model was used to simulate refrigeration malfunction of a fermentation tank. This might
lead to higher energy efficiency and lower cost of winemaking process.
58 Acta Chimica Slovaca, Vol. 9, No. 1, 2016, pp. 5861, DOI: 10.1515/acs-2016-0010
d (E H ) d (r H )
= (bG + bF ) (X V H ) (5) AF = -FCO2 (7)
dt dt
m b + bF
d (r H T ) DH d (S H )
FCO2 = + G + m X V H AF - (
= 1- xQ evaporation) -
Y YE /CO2 dt cp dt
x /CO2 (6) (8)
Aef .U .(T -Tamb )+ Q cool
- kL aTF H (c sat - cCO2L ) AF -
c p AF
Parameter/ Value/Equation/
Description
Constant Function of
XV biomass concentration, kg Bio/m3 eq. (1)
N nitrogen compounds concentration, kg N/m 3
eq. (2)
G glucose concentration, kg G/m3 eq. (3)
F fructose concentration, kg F/m 3
eq. (4)
S total sugar concentration, kg S/m3 F+G
E ethanol concentration, kg E/m 3
eq. (5)
H height of the must, m
n specific growth rate, 1/s n(T, N)
kd specific death rate, 1/s kd(E, T)
x time, s
t must temperature, C
T must temperature, K eq. (8)
Tamb ambient temperature, K 288K
t must density, kg/m3 eq. (7)
cCO2L dissolved CO2, kg CO2/m3 cCO2L(T)
csat saturation of dissolved CO2, kg CO2/m3 csat(T)
kL CO2mass transfer coefficient, kg CO2/(sm kg CO2/m )
2 3
kL aTF = 0.07 1/h
aTF specific mass transfer area, m2/m3 kL aTF = 0.07 1/h
FCO2 mass flow of liberated CO2, kg CO2/s eq. (6)
AF fermentation tank base area, m 2
3,02m2
xQevaporation term representing heat removal by evaporation xQevaporation(T)
H specific metabolic heat, J/kg S 556,74kJ/kg
cp must specific heat capacity, J/kg/K cp(S, E)
Aef effective heat transfer area of the fermentation tank, m 2
Aef(H)
U heat transfer coefficient between must and ambient environment, W/(m2K) U(T)
Qcool refrigeration required to cool the fermenter, W
Qferm heat released during fermentation, W
bG specific production rate of ethanol, kg E/kg Bio/s bG(G, E, T)
bF specific production rate of ethanol, kg E/kg Bio/s bF(F, E, T)
YX/N biomass/nitrogen yield coefficient, kg Bio/kg N YX/N(Ninitial)
YX/G biomass/glucose yield coefficient, kg Bio/kg G 1,60kg Bio/kg G
YX/F biomass/fructose yield coefficient, kg Bio/kg F 1,60kg Bio/kg F
YE/G ethanol/glucose yield coefficient, kg E/kg G 0,49kg E/kg G
YE/F ethanol/fructose yield coefficient, kg E/kg F 0,49kg E/kg F
YX/CO2 biomass/ CO2yield coefficient, kg Bio/kg CO2 12,72kg Bio/kg CO2
YE/CO2 ethanol/ CO2yield coefficient, kg E/kg CO2 1,05kg E/kg CO2
m maintenance coefficient, kg S/ kg Bio/s m(T)
Fig. 3. Temperature increase during fermentation Fig. 4. Refrigeration and fermentation heat
refrigeration malfunction. during fermentation.
References
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Acknowledgement Zenteno MI, Prez-Correa JR, Gelmi CA, Agosin E (2010)
This article was created with the support of the Ministry Modeling temperature gradients in wine fermentation
of Education, Science, Research and Sport of the Slovak tanks, Journal of Food Engineering, 99: 4048.