ALCOHOLIC FERMENTATION - DETERMINATION OF THERMOKINETIC PARAMETERS BYMODEL-BUILDING

The control of alcoholic fermentation is necessary to obtain a quality wine. The overall dynamic and phenomenological modelling already appl ied to the simulation of this type of reaction enables us to suggest, in this study, a simple model (of which two variants), are relatively satisfactory. The first variant does not take into account the variati on of the ambient temperature; the model translates exactly the first phase of the experimental curve or the moment when highest temperature s are measured. The relaxation phase is less well described because of influence of variation of the ambient temperature is relatively impor tant. The second one considers the system depending on the ambient tem perature, the model is correct for the relaxation phase too (the react ion temperature decreases, it nears the ambient temperature). The adva ntage of this model: it permits one to determine the reaction enthalpy and the kinetic parameters.