Abstract: In this study, we determined the production of the main fermentative aromas (acids) during winemaking fermentation. We applied the dynamic model for describing of biomass and ethanol production, total acids, volatile acids and sugar consumption. The parameters of model were identified from fermentation experimental data of synthetic medium.
Cite this article: Vladimír Báleš, Katarína Furdíková, Pavel Timár. MODELLING OF THE PRODUCTION OF FERMENTATIVE AROMAS DURING WINEMAKING FERMENTATION. Journal of International Scientific Publications: Agriculture & Food 6, 1-6 (2018). https://www.scientific-publications.net/en/article/1001612/