Simulation and optimization software for alcoholic fermentation in winemaking conditions

Abstract : The kinetics and duration of winemaking fermentations may vary considerably as a function of must composition and thermal conditions. This makes it difficult to manage tanks and power use in wine production. Modern decision support tools may help, but are difficult to use, as the underlying optimization problem is complex and its solution is time-consuming. We developed a decision support software based on a physiological model of yeast activity, including a mathematical model of heat transfer. The integrated decision support module uses fuzzy logic and a heuristic approach to provide efficient, rapid solutions to facilitate winery management at an industrial scale in various winemaking conditions. The applications of this software are illustrated using various realistic cases. (c) 2008 Elsevier Ltd. All rights reserved
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Food Control, Elsevier, 2009, 20 (7), pp.635-642. 〈10.1016/j.foodcont.2008.09.016〉
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Contributeur : Alain Rapaport <>
Soumis le : jeudi 5 septembre 2013 - 15:37:54
Dernière modification le : jeudi 30 novembre 2017 - 20:14:03

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Anne Goelzer, Brigitte Charnomordic, S. Colombié, Vincent Fromion, Jean-Marie Sablayrolles. Simulation and optimization software for alcoholic fermentation in winemaking conditions. Food Control, Elsevier, 2009, 20 (7), pp.635-642. 〈10.1016/j.foodcont.2008.09.016〉. 〈hal-00858545〉

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