Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions

François Beaudeau (1) , César Arturo Aceves-Lara (1) , Josephine Godilllot (2) , Jean-Roch Mouret (2) , Ioan-Cristian Trelea (3) , Carine Bideaux (1)

1 TBI - Toulouse Biotechnology Institute
2 SPO - Sciences Pour l'Oenologie
3 SayFood - Paris-Saclay Food and Bioproduct Engineering

Alcoholic fermentation in oenological conditions is a biological process carried out under significant physiological constraints: deficiency of nitrogen and others nutriments (vitamins, lipids …) and different stresses (pH and osmotic). In literature, few models were proposed to describe oenological fermentations. They are focused on initial conditions and did not integrate nitrogen addition during the fermentation process which is a widespread practice. In this work, two dynamic models of oenological fermentation are proposed to predict the effects of nitrogen addition at two different timings: at the beginning of the process and during the fermentation experiment. They were validated and compared against existing models showing an accurately fit to experimental data for CO2 release and CO2 production rate.

Mots clés: mathematical modeling; oenological fermentation; nitrogen addition

Domaines: Sciences du Vivant [q-bio]; Sciences de l'ingénieur [physics]

François Beaudeau, César Arturo Aceves-Lara, Josephine Godilllot, Jean-Roch Mouret, Ioan-Cristian Trelea, et al.. Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions. Bioprocess and Biosystems Engineering, inPress, 46, pp.941-955. ⟨10.1007/s00449-023-02861-w⟩. ⟨hal-04102855⟩