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Article

Modeling and Prediction of Evaporative Ethanol Loss During Wine Fermentations

Lynn A. Williams, Roger Boulton
Am J Enol Vitic.  1983  34: 234-242  ; DOI: 10.5344/ajev.1983.34.4.234
Lynn A. Williams
University of California, Davis, CA 95616
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Roger Boulton
University of California, Davis, CA 95616
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Abstract

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.

  • Received March 1983.
  • Copyright 1983 by the American Society for Enology and Viticulture
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Modeling and Prediction of Evaporative Ethanol Loss During Wine Fermentations
Lynn A. Williams, Roger Boulton
Am J Enol Vitic.  1983  34: 234-242  ; DOI: 10.5344/ajev.1983.34.4.234
Lynn A. Williams
University of California, Davis, CA 95616
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Roger Boulton
University of California, Davis, CA 95616
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Modeling and Prediction of Evaporative Ethanol Loss During Wine Fermentations
Lynn A. Williams, Roger Boulton
Am J Enol Vitic.  1983  34: 234-242  ; DOI: 10.5344/ajev.1983.34.4.234
Lynn A. Williams
University of California, Davis, CA 95616
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Roger Boulton
University of California, Davis, CA 95616
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