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.
Connections
Explore this paper’s authors, topics and related work.
Building this map preview
BZPEER is loading the nearby papers, people, topics and institutions for this page.
Reviews 0
Write a review
No reviews yet.
Discussion 0
Add a comment
No comments yet.