The Prediction of Fermentation Behavior by a Kinetic Model

Abstract

A general kinetic model for the prediction of the fermentation behavior of grape juices is presented. The rates of sugar utilizaton, alcohol production, yeast population growth, and temperature change are predicted for wine fermentations with the Montrachet strain (#522 UCD) of Saccharomyces cerevisiae. Unknown quantities are estimated by fitting the solution of the model to the experimental data of Castor and Archer (5). Predictions are then presented which show the influence of initial conditions such as the sugar content, must temperature and yeast inoculum strength on the fermentation behavior.