TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France.
Bioprocess Biosyst Eng. 2023 Jul;46(7):941-955. doi: 10.1007/s00449-023-02861-w. Epub 2023 Apr 28.
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 release and CO production rate.
氮和其他营养物质（维生素、脂质等）的缺乏以及不同的压力（pH 值和渗透压）。在文献中，已经提出了一些模型来描述酿造发酵。它们侧重于初始条件，并且没有整合发酵过程中的氮添加，这是一种广泛的做法。在这项工作中，提出了两个酿造发酵的动态模型来预测在两个不同时间点添加氮的影响：在过程开始时和发酵实验期间。它们经过验证，并与现有的模型进行了比较，对 CO 释放和 CO 生成速率的实验数据拟合得非常准确。
