Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations.

@article{Saa2012ModelingOD,
  title={Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations.},
  author={Pedro A. Saa and M Isabel Moenne and Jos{\'e} Ricardo P{\'e}rez-Correa and Eduardo Agosin},
  journal={Bioprocess and biosystems engineering},
  year={2012},
  volume={35 7},
  pages={1167-78}
}
Discrete oxygen additions during oenological fermentations can have beneficial effects both on yeast performance and on the resulting wine quality. However, the amount and time of the additions must be carefully chosen to avoid detrimental effects. So far, most oxygen additions are carried out empirically, since the oxygen dynamics in the fermenting must are not completely understood. To efficiently manage oxygen dosage, we developed a mass balance model of the kinetics of oxygen dissolution… CONTINUE READING

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Results indicated that several factors , such as the fermentation phase , wine composition , mixing and carbon dioxide concentration , must be considered when performing oxygen addition during oenological fermentations .
Results indicated that several factors , such as the fermentation phase , wine composition , mixing and carbon dioxide concentration , must be considered when performing oxygen addition during oenological fermentations .
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