DEVELOPMENT OF A NON-LINEAR DYNAMIC MATHEMATICAL MODEL FOR THE ALCOHOLIC FERMENTATION

摘要

This paper proposes a non-linear mathematical model that makes it possible to simulate the batch alcoholic fermentation of white wine. The model was developed in stages, considering the yeast cells' physiological states. The parameters of an equation that describe the latent period were calculated considering temperature influence. The biomass equation was established starting from the Monod model and validated with experimental data. For substrate consumption and product, the Bovee and Strehaiano model has been used. The mathematical system was completed with heat transfer equations in bioreactor and jacket. The model was implemented as a Matlab S-function and results were compared with the experimental data.