Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions

• Published in: Bioprocess and biosystems engineering Vol. 46; no. 7; pp. 941 - 955
• Main Authors: Beaudeau, François, Aceves Lara, Cesar Arturo, Godilllot, Josephine, Mouret, Jean-Roch, Trelea, Ioan-Cristian, Bideaux, Carine
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.07.2023; Springer Nature B.V; Springer Verlag
• Subjects: Apoptosis; Biological activity; Biomass; Biotechnology; Carbon dioxide; Chemistry; Chemistry and Materials Science; Dynamic models; Engineering Sciences; Environmental Engineering/Biotechnology; Ethanol; Fermentation; Food Science; Glycerol; Industrial and Production Engineering; Industrial Chemistry/Chemical Engineering; Initial conditions; Life Sciences; Lipids; Nitrogen; Physiology; Research Paper; Simulation; Vitamins; Yeast; Mathematical modelling; Oenological fermentation; Nitrogen addition; mathematical modeling; oenological fermentation; nitrogen addition
• ISSN: 1615-7591; 1615-7605
• DOI: 10.1007/s00449-023-02861-w

Alcoholic fermentation in oenological conditions is a biological process carried out under significant physiological constraints: deficiency of nitrogen and other nutriments (vitamins, lipids …) and different stresses (pH and osmotic). In literature, few models have been proposed to describe oenological fermentations. They focused on the initial conditions and did not integrate nitrogen addition during the fermentation process which is a widespread practice. In this work, two dynamic models of oenological fermentation are proposed to predict the effects of nitrogen addition at two different timings: at the beginning of the process and during the fermentation experiment. They were validated and compared against existing models showing an accurate fit to experimental data for CO 2 release and CO 2 production rate.