Improving red winemaking through process modelling

Milena Lambri, Dante Marco De Faveri, Angela Silva, Marco Bravi, Nicola Verdone

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

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.
Lingua originaleEnglish
Titolo della pubblicazione ospiteCHEMICAL ENGINEERING TRANSACTIONS - 7th Italian Conference on Chemical and Process Engineering
Pagine929-934
Numero di pagine6
Stato di pubblicazionePubblicato - 2005
Evento7th Italian conference on chemical and process engineering - Taormina
Durata: 15 mag 200518 mag 2005

Convegno

Convegno7th Italian conference on chemical and process engineering
CittàTaormina
Periodo15/5/0518/5/05

Keywords

  • kinetics
  • modelling
  • process
  • red winemaking

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