Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations

نویسندگان

چکیده

The management of wineries for industrial red winemaking is limited by the capacity and availability fermentation tanks over harvest season. winemakers aim to optimize wine quality, fermentative maceration length, tank’s productive cycle simultaneously. Maceration in varietal production carried out until a specific sugar content (digging-out point) attained, finishing before alcoholic fermentation. Winemakers have found that trial error handling digging-out point, they can improve winery cost. In this work, we develop an optimal control problem managing point considering two objectives associated with process efficiency costs. A good compromise between these was applying multi-criteria decision-making (MCDM) techniques knee point. Two strategies were compared: free nutrition traditional nutrition. TOPSIS LINMAP algorithms used choose most suitable strategy coincided preferred option nitrogen addition only at beginning (6.6–10.6 g/hL DAP) high temperature (30 °C), yielding desired small (6–9 g/L).

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ژورنال

عنوان ژورنال: Fermentation

سال: 2021

ISSN: ['2311-5637']

DOI: https://doi.org/10.3390/fermentation7020094