Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution

Red wine quality is determined greatly by phenolic substances whose presence relies on extraction of grape skins and seeds during fermentation. Monitoring behaviour beneficial for fermentation management because the importance maceration red winemaking its influence phenolics that contribute to predominant characteristics, such as colour, flavour mouthfeel. Properly quantifying kinetics associated, however, with an intricate process. This review focuses ensuing reactions principal various stages described dynamic spatial mathematical models. The reaction phenomena are concurrently influenced several environmental technological factors fermentation, temperature, oxidation mixing regimes, resulting in complex over time. As such, employing modelling extremely useful ascertaining kinetic basis behaviour, models significantly enhance existing understanding mechanisms critical quality. Ultimately, this knowledge will allow development predictive tools based fruit composition can potentially increased optimised sustainable production practices.