Improving red winemaking through process modelling

Red winemaking is based on the simultaneous occurrence of many interacting phenomena, such as the alcoholic fermentation and the extraction from pomace of several compounds which are responsible of wine colour and taste. This work presents some mathematical modelling approaches that can be used to describe the core phenomena of red winemaking (such as polyphenols leaching, polyphenols dispersion, and fermentation); the models were identified on full-scale realisations of some typical red vinification techniques on grapes belonging to cultivar Nebbiolo in different vintages and the relevant identified parameter set are reported.