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Open Access On-line Monitoring and Control of Fed-batch Fermentations in Winemaking

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The fermentation of yeast in fed-batch mode shows great potential in winemaking because it allows the concentration of sugars to be kept low and constant throughout the process which, in turn, reduces cell stress and leads to a significant decrease in the production of unwanted secondary metabolites. The implementation of this technique requires reliable on-line analysis of sugar and a robust control strategy to maintain sugar concentrations at defined levels over the course of the fermentation. In this study, a laboratory-scale setup was used to implement and assess a fully automated fed-batch fermentation of Saccharomyces cerevisiae in grape must. Total sugar levels were monitored in-line by FT-MIR ATR spectroscopy and kept constant at 50 g/kg by a modified PI controller regulating the must feed flow rate. Good setpoint tracking and disturbance rejection were achieved in fermentations of up to four days despite occasional yeast sedimentation on the ATR crystal. The controller parameter adaptation strategy needs to be optimized for longer fermentations.

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Keywords: ADAPTIVE CONTROL; FED-BATCH FERMENTATION; WINEMAKING

Document Type: Regular Paper

Affiliations: 1: HESSO, University of Applied Sciences and Arts Western Switzerland, School of Engineering and Architecture of Fribourg, Institute of Chemical Technology, Boulevard de Pérolles 80, CP 32, CH-1705 Fribourg, Switzerland. [email protected] 2: HESSO, University of Applied Sciences and Arts Western Switzerland, School of Engineering and Architecture of Fribourg, Institute of Chemical Technology, Boulevard de Pérolles 80, CP 32, CH-1705 Fribourg, Switzerland 3: HES-SO, University of Applied Sciences and Arts Western Switzerland, Changins School of Viticulture and Enology, Route de Duillier 50, CP 1148, CH-1260 Nyon, Switzerland

Publication date: December 1, 2016

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  • International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

    CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

    As of March 1, 2022, CHIMIA International Journal for Chemistry will be hosted on www.chimia.ch. Please contact the publisher directly for more information.

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