PT  - JOURNAL ARTICLE
AU  - Roger Boulton
TI  - The Prediction of Fermentation Behavior by a Kinetic Model
AID  - 10.5344/ajev.1980.31.1.40
DP  - 1980 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 40--45
VI  - 31
IP  - 1
4099  - http://www.ajevonline.org/content/31/1/40.short
4100  - http://www.ajevonline.org/content/31/1/40.full
SO  - Am J Enol Vitic.1980 Jan 01; 31
AB  - A general kinetic model for the prediction of the fermentation behavior of grape juices is presented. The rates of sugar utilizaton, alcohol production, yeast population growth, and temperature change are predicted for wine fermentations with the Montrachet strain (#522 UCD) of Saccharomyces cerevisiae. Unknown quantities are estimated by fitting the solution of the model to the experimental data of Castor and Archer (5). Predictions are then presented which show the influence of initial conditions such as the sugar content, must temperature and yeast inoculum strength on the fermentation behavior.