Introducing Organoleptic Components into Wine Fermentation Modelling : Preliminary Results
(2023) IFAC-PapersOnLine — Vol. 56, n° 2, p. 6206-6210 (2023)
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- Authors
Dochain, Denis 
- Abstract
- This paper deals with the introduction of the dynamics of some organoleptic compounds in the modelling of wine fermentation. The modelling proceeds in two steps: rst the selection of the basic dynamical model (without organoleptic compounds) and the identi cation of its parameters, and the consideration of the ve measured markers and their relation of the process variables. It is shown that those compounds that have been considered exhibits a strong relation with the CO2 production.
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Citations
Ewan Philippe, Robert David, Dochain, D., & Jean-Roch Mouret. (2023). Introducing Organoleptic Components into Wine Fermentation Modelling : Preliminary Results. IFAC-PapersOnLine, 56(2), 6206-6210. https://doi.org/10.1016/j.ifacol.2023.10.740 (Original work published 2023)