Modeling the Yeast Growth‐Cycle in a Model Wine System

摘要: The modeling of microbial growth behavior is great relevance to the control many industrial processes. In this work, a deterministic model predict curve microorganisms, from inoculation death, ispresented. To validate Saccharomyces cerevisiae strain has been used conduct wine fermentation tests at 25 °C and 2 different values initial nitrogen concentration. Cell, nitrogen, ethanol sugar concentration were monitored over period about 1200 h. proposed was simultaneously fitted with success 4 sets available data. Moreover, due mechanistic structure approach, it possible quantitatively describe evolution R 1 (t), dE(t)/dt, dN(t)/dt, dS(t)/dt during fermentation.