Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism.

ABSTRACT: Saccharomyces non-cerevisiae yeasts are gaining momentum in wine fermentation due to their potential to reduce ethanol content and achieve attractive aroma profiles. However, the design of the fermentation process for new species requires intensive experimentation. The use of mechanistic models could automate process design, yet to date, most fermentation models have focused on primary metabolism. Therefore, these models do not provide insight into the production of secondary metabolites essential for wine quality, such as aromas. In this work, we formulate a continuous model that accounts for the physiological status of yeast, that is, exponential growth, growth under nitrogen starvation and transition to stationary or decay phases. To do so, we assumed that nitrogen starvation is associa

SUBMITTER: Moimenta AR 

PROVIDER: S-EPMC10034642 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature