Bioprocess and Biosystems Engineering

, Volume 35, Issue 7, pp 1167–1178

Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations

  • Pedro A. Saa
  • M. Isabel Moenne
  • J. Ricardo Pérez-Correa
  • Eduardo Agosin
Original Paper

DOI: 10.1007/s00449-012-0703-7

Cite this article as:
Saa, P.A., Moenne, M.I., Pérez-Correa, J.R. et al. Bioprocess Biosyst Eng (2012) 35: 1167. doi:10.1007/s00449-012-0703-7


Discrete oxygen additions during oenological fermentations can have beneficial effects both on yeast performance and on the resulting wine quality. However, the amount and time of the additions must be carefully chosen to avoid detrimental effects. So far, most oxygen additions are carried out empirically, since the oxygen dynamics in the fermenting must are not completely understood. To efficiently manage oxygen dosage, we developed a mass balance model of the kinetics of oxygen dissolution and biological uptake during wine fermentation on a laboratory scale. Model calibration was carried out employing a novel dynamic desorption–absorption cycle based on two optical sensors able to generate enough experimental data for the precise determination of oxygen uptake and volumetric mass transfer coefficients. A useful system for estimating the oxygen solubility in defined medium and musts was also developed and incorporated into the mass balance model. Results indicated that several factors, such as the fermentation phase, wine composition, mixing and carbon dioxide concentration, must be considered when performing oxygen addition during oenological fermentations. The present model will help develop better oxygen addition policies in wine fermentations on an industrial scale.


Oxygen uptake Oxygen dissolution Wine fermentation Saccharomyces cerevisiae Modeling 



Akaike’s Information Criterion

g DW

Gram of dry weight


Oxygen transfer rate


Oxygen uptake rate


Sum of the squared residuals

List of symbols


Concentration of the j compound [g L−1]


Henry’s constant in pure water [atm L mg−1 O2]


Henry’s constant in a multicomponent solution [atm L mg−1 O2]


Sechenov’s constant for the j compound [L g−1]


Oxygen volumetric mass transfer coefficient [h−1]


Oxygen volumetric mass transfer coefficient due to CO2 bubbles produced during the fermentation [h−1]


Oxygen uptake model affinity parameter [–]


Dissolved oxygen concentration [mg O2 L−1]

\( {\text{O}}_{ 2}^{ *} \)

Oxygen equilibrium concentration [mg O2 L−1]


Oxygen uptake model parameter under agitated condition [mg O2 L−1]


Oxygen uptake model parameter under non-agitated condition [mg O2 L−1]

\( p_{{{\text{O}}_{ 2} }} \)

Oxygen partial pressure [atm]

\( q_{{{\text{O}}_{ 2} }} \)

Specific uptake rate of oxygen [mg O2 g DW−1 h−1]

\( q_{{{\text{O}}_{ 2} , {\text{max}}}} \)

Maximum specific uptake rate of oxygen (model parameter) [mg O2 g DW−1 h−1]


Response time [min]


Biomass concentration [g DW−1 L−1]

Greek letters


Oxygen solubility model parameter for the j compound [K−1]


Model parameter i

Copyright information

© Springer-Verlag 2012

Authors and Affiliations

  • Pedro A. Saa
    • 1
  • M. Isabel Moenne
    • 1
  • J. Ricardo Pérez-Correa
    • 1
    • 2
  • Eduardo Agosin
    • 1
    • 2
  1. 1.Department of Chemical and Bioprocess Engineering, College of EngineeringPontificia Universidad Católica de ChileSantiagoChile
  2. 2.ASIS-UC Interdisciplinary Research Program on Tasty, Safe and Healthy FoodsPontificia Universidad Católica de ChileSantiagoChile