Novel model for wine fermentation including the yeast dying phase
Abstract
This paper presents a novel model for wine fermentation including a death phase for yeast and the influence of oxygen on the process. A model for the inclusion of the yeast dying phase is derived and compared to a model taken from the literature. The modeling ability of the several models is analyzed by comparing their simulation results.
- Publication:
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arXiv e-prints
- Pub Date:
- December 2014
- DOI:
- 10.48550/arXiv.1412.6068
- arXiv:
- arXiv:1412.6068
- Bibcode:
- 2014arXiv1412.6068B
- Keywords:
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- Quantitative Biology - Quantitative Methods
- E-Print:
- 6 pages, 2 figures