Modeling, simulation, and control of the alcoholic fermentation of grape juice into wine are still not a totally resolved problem. A model that makes it possible to predict alcoholic fermentation development would be a valuable instrument to its technical and economical implications. Considering the field of bioprocess used in food production at the industrial scale, the chapter will be centered on models applicable to oenology. On the first part, the chapter proposes the different approaches that have been taken: “knowledge-based” models, non-physiological mathematical descriptions, behavior prediction models, and empirical models. The second part will deal with a nonlinear model for white wine alcoholic fermentation process which, besides the detailed kinetic model, involves equations corresponding to the physiological phases of yeast cells, the inhibitory effect of ethanol, heat transfer equations, and the dependence of kinetic parameters on temperature.
Part of the book: Grapes and Wines