Abstract
A model that makes it possible to predict alcoholic fermentation development would be a valuable instrument due to its technical and economical implications. That is why, in the last two decades, many researchers have attempted to model yeast fermentation of grape juice. This review shows the different approaches that have been taken: "knowledge-based" models, non-physiological mathematical descriptions, behavior prediction models, and empirical models. Advantages, disadvantages and prediction capacity of each model are discussed.
- Received December 1996.
- Revision received August 1998.
- Copyright 1999 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.