Optimization of batch reactors: Application to the biocontrol of spoilage yeasts in wines

In the musts of wines there are spoilage yeasts that produce negative effects on the flavor. To try to eliminate it SO2 is used in wineries. However, this is toxic to human health and the World Health Organization (WHO) promotes an immediate reduction in its consumption. An alternative to the use of...

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Bibliographic Details
Published inRevista IEEE América Latina Vol. 21; no. 2; pp. 217 - 225
Main Authors Kuchen, Benjamin, Garay, Sofia Alejandra, Gil, Rocio Mariel, Vazquez, Fabio, Scaglia, Gustavo Juan Eduardo
Format Journal Article
LanguageEnglish
Published Los Alamitos IEEE 01.02.2023
The Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subjects
Biological control
Biological control systems
Biological system modeling
Mathematical analysis
Mathematical modeling
Mathematical models
Monte Carlo method
Monte Carlo methods
Monte Carlo simulation
Nonlinear systems
Optimization
Organic acids
Population control
Process optimization
Sociology
Spoilage
Statistics
Wineries
Wines
Yeast
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Summary:In the musts of wines there are spoilage yeasts that produce negative effects on the flavor. To try to eliminate it SO2 is used in wineries. However, this is toxic to human health and the World Health Organization (WHO) promotes an immediate reduction in its consumption. An alternative to the use of SO2 is the addition of killer yeast to eliminate or reduce the undesirable yeast. In previous works, was found that pH is a relevant variable in controlling the population of killer yeast and, for that reason, for the growth of undesirable yeast. It improves the fitness of the killer yeast and the inhibitor. In addition, it is a manipulable variable through the organic acids allowed in wines. Moreover, a new improvement to the mathematical model is proposed, incorporating the parametric variation with pH. Likewise, the new model was simulated using Matlab for the optimization by Monte Carlo method for the minimization of the spoilage yeasts population and the maximization of the growth of the killer. The optimum value for the objectives was pH 3.98. The results of the simulation were validated experimentally. The improved model is a need for the oenology industry, it allows the spoilage yeasts control.
ISSN:1548-0992
1548-0992
DOI:10.1109/TLA.2023.10015214