3D Time Variant Reactor Engineering Model for Red Wine Fermentations
Food Innovation and Engineering Conference
Monday, December 9, 2019 - 11:15am to 11:45am
A kinetic model for the extraction of phenolics from grapes as a function of temperature and ethanol concentration was derived, incorporating the release of phenolics from grape cells, the adsorption equilibria of phenolics onto cell wall material, and the reaction of phenolics in solution. The findings of this model were supported by bright field and epifluorescence microscopy.
This extraction model was then combined with the fermentation reactor engineering model, enabling prediction of phenolic extraction as a function of fermentation progression and winemaking conditions.