Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation
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A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae
A model to predict accurately pH evolution during alcoholic fermentation of must by Saccharomyces cerevisiae is proposed for the first time. he objective at least is to determine if the pH measurement could be used for predictive control. The inputs of the model are: the temperature, the oncentrations in sugars, ethanol, nitrogen compounds, mineral elements (magnesium, calcium, potassium and so...
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