Winemaking fermentations aim to optimise product quality, which is very difficult to quantify.
Control over fermentation kinetics generally has direct technological advantages, in terms of …

A physical and mathematical model for wine fermentation kinetics has been developed to
predict sugar utilization curves based on experimental data from wine fermentations with …

ABSTRACT A non‐linear kinetic model to predict the consumption of different sugars
(glucose, fructose and sucrose) as a substrate, during an apple wine yeast fermentation with …

ABSTRACT A physical and mathematical model for wine fermentation kinetics was adapted
to include the influence of temperature, perhaps the most critical factor influencing …

Alcoholic fermentation in oenological conditions is a biological process carried out under
significant physiological constraints: deficiency of nitrogen and other nutriments (vitamins …

We propose a dynamic model of alcoholic fermentation in wine‐making conditions. In this
model, the speed at which CO2 is released is related to the effects of the main factors …

Differential evolution (DE) algorithm and genetic algorithm (GA) are used in this study to
estimate a set of kinetic parameters for Arabic date juice-based lactic acid production via …

Autochthonous yeasts associated with pineapple fermentation were isolated and their
fermentation behaviours were investigated for development of specific culture in pineapple …

Wineries face unprecedented challenges due to new market demands and climate change
effects on wine quality. New yeast starters including non-conventional Saccharomyces …

Hard apple cider manufactured as a value-added product will increase consumption of
excess American apples and give impetus to local industry. For larger scale productions, a …