Relative density central in winemaking

• Type: Article in International Conference Proceedings Book
• Date: 1997

Authors

António Paulo Moreira (Author) FEUP; de Carvalho, JLM (Author) Other

Conference proceedings International

Title: Proceedings of the IEEE International Symposium on Industrial Electronics

Pages: 921-924

ISIE'97 - International Symposium on Industrial Electronics

Guimarães, Portugal, 07 - JULHO - 1997

Indexing

ISI Web of Knowledge - 0 Citations

Other information

Authenticus ID: P-001-CMG

Abstract (EN): The control of fermentation is very important in order to ensure a sustained level of wine quality year after year. Usually wine fermentation is carried out at a constant temperature. This fact is due mainly to traditional reasons. Nevertheless the results year after year and from region to region may be very different due to large variations in must characteristics. A more complex control is needed to overcome this fluctuations. Recent works have introduced some innovation but still have some empirical characteristics and can not control the duration of fermentation. In order to predict the behaviour of the fermentation, a reasonably accurate mathematical model is required. Unfortunately mathematical models for wine fermentation are scarce, particularly for wine batch fermentation. In this work we develop a mathematical fermentation model and an industrial tank thermal model. A new control strategy is proposed: Relative density control instead of temperature control. A reference model is developed and we try to tune a PID controller to the process. The need of more complex controllers such as predictive controllers is addressed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4