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Macroscopic modeling of wine fermentation by Saccharomyces cerevisiae and…
Macroscopic modeling of wine fermentation by Saccharomyces cerevisiae and non-cerevisiae species
INTRODUCTION
Challenges faced by wineries -- IATA
New yeast starters --- IATA
Requires the study of fermentations by different yeasts at different temperatures --- IATA
Modeling ofers the possibility of exploring optimal operation conditions in a more systematic way --- IIM
We propose a dynamic model of alchoholic ferementation suitable to describe the process for two species; taking into account the role of temperature ---- IIM
Other works approached modeling
Review- R. Marín 1999; Del Nobile et al, 2003; Malherve et al 2004
Coleman et al 2007; Pizarro et al. 2007; Charnomordic et al 2010;
Vargas et al, 2011 ---- IIM
Previous works .... ---IATA
The model presented herein....--- IIM
MATERIALS AND METHODS
Strains ----IATA
synthetic must fermentations ----- IATA
Microbiological methods - OD600 ----- IATA
HPLC ----- IATA
Numerical methods - parameter estimation; sensitivity analysis; optimization ----- IIM
RESULTS
Modeling growth ------ IIM
Modeling glucose and fructose consumption ----- IIM
Modeling ethanol and glycerol production ----- IIM
Parameter estimation and model validation ----- IIM
Sensitivity analysis - comparison between species ----- IIM
DISCUSSION
Model hypotheses supported by data ----- IIM
Potential of using models to design. ----- IIM
Operation conditions - Temperature to minimize ethanol/maximize glycerol - comparison between species ----- IIM
Discussion with respect to previous published material ----- IIM + IATA
CONCLUSIONS
We proposed a model taking into account ...
Its effectiveness to explain experimental data was tested for two strains and diffrent temperatures
The model revealed that .... for SCT73 and .... for NSC CR85