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Batch alcoholic fermentation modelling by simultaneous integration of growth and fermentation equations

1988; Wiley; Volume: 41; Issue: 2 Linguagem: Inglês

10.1002/jctb.280410208

1097-4660

Francesc Gòdia, C. Casas, C. Solà,

Fermentation and Sensory Analysis

Abstract The modelling of batch growth and fermentation data presents important disadvantages when numerically calculated specific rates are used. In this paper, the results obtained using a different technique, based on the integration of the differential rate equations in the modelling of batch alcoholic fermentation with Saccharomyces cerevisiae at different temperatures and initial sugar concentrations, are presented, and the use of both techniques is discussed.