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Vladimír Báleš, Pavol Timár, Ján Baláž and Pavel Timár

Abstract

This paper deals with influence of nitrogen compound content on wine fermentation kinetics. It also deals with simulation of refrigeration failure during fermentation. Mathematical model of wine fermentation was adapted. Model is based on kinetics of heat removal, kinetics of fermentation, production of carbon dioxide and ethanol. Ethanol and carbon dioxide concentration profiles during fermentation were obtained as a result. Then the model was used to simulate refrigeration malfunction of a fermentation tank. This might lead to higher energy efficiency and lower cost of winemaking process.