Malherbe S, Fromion V, Hilgert N, Sablayrolles J-M
Equipe de Microbiologie et Technologies des Fermentations, INRA, UMR Sciences pour l'oenologie, 2 Place Viala, 34060 Montpellier cedex 1, France.
Biotechnol Bioeng. 2004 May 5;86(3):261-72. doi: 10.1002/bit.20075.
We propose a dynamic model of alcoholic fermentation in wine-making conditions. In this model, the speed at which CO(2) is released is related to the effects of the main factors involved in fermentation in wine-making conditions: temperature (which can vary within a predefined range) and nitrogen additions (which must not exceed the maximal authorized level). The resulting model consists of ordinary differential equations including numerous parameters that need to be identified and important interactions between explicative variables. These parameters were identified by uncoupling the effects of variables during specific experiments. The results were validated on another series of experiments in different conditions.
我们提出了一个在酿酒条件下酒精发酵的动态模型。在这个模型中，二氧化碳释放的速度与酿酒条件下参与发酵的主要因素的影响有关：温度（可在预定义范围内变化）和氮添加量（不得超过最大授权水平）。由此产生的模型由常微分方程组成，其中包括许多需要确定的参数以及解释变量之间的重要相互作用。这些参数是通过在特定实验中分离变量的影响来确定的。结果在另一系列不同条件的实验中得到了验证。
