Abstract
Nitrogen has a strong impact on the key bio-mechanisms involved during the grape-must fermentation but also on the synthesis of flavour markers determining the aromatic profile of the wine. This paper first presents a consistent dynamical mass balance model describing the main physiological phenomena implied in standard batch fermentations, i.e. consumption of sugar and nitrogen and synthesis of ethanol. It also includes nitrogen compounds such as hexose transporters. Moreover, a common practice in wine-making is the addition of nitrogen during the fermentation in order to boost and shorten the process duration. A tractable representation of this boost effect has therefore been developed as an extension of the first model. It is apparent that yeast makes a different use of nitrogen depending on the fermentation stage at which the addition is effected, balancing the regrowth of biomass and the synthesis of supplementary hexose transporters. These models have been validated in line with experimental evidence deduced from extensive experimental studies.
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Acknowledgments
This paper includes results of the CAFÉ project that is supported by the Food, Agriculture and Fisheries, and Biotechnology program of the European Community (Contract Number KBBE-212754). It also presents research results of the Belgian Programme on Interuniversity Poles of Attraction initiated by the Belgian State, Prime Minister’s Office, Science, Technology and Culture. The scientific responsibility rests with its authors.
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D. Dochain is a Honorary Research Director FNRS, Belgium.
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David, R., Dochain, D., Mouret, JR. et al. Nitrogen-backboned modeling of wine-making in standard and nitrogen-added fermentations. Bioprocess Biosyst Eng 37, 5–16 (2014). https://doi.org/10.1007/s00449-013-0914-6
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DOI: https://doi.org/10.1007/s00449-013-0914-6