RT Journal Article
SR Electronic
T1 Modeling and Prediction of Evaporative Ethanol Loss During Wine Fermentations
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 234
OP 242
DO 10.5344/ajev.1983.34.4.234
VO 34
IS 4
A1 Lynn A. Williams
A1 Roger Boulton
YR 1983
UL http://www.ajevonline.org/content/34/4/234.abstract
AB A kinetic model for batch alcoholic fermentations, such as those employed in winemaking, has been modified to calculate evaporative losses of ethanol. Computer generated solutions exhibit good agreement with reported experimental measurements. The model is used to illustrate the effects of inoculum level, sugar utilization, must temperature, non-isothermal conditions and cap temperature on evaporative ethanol losses. A master correlation is presented for estimation of losses under any combination of temperature and sugar utilization during entire, isothermal batch fermentations.