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Related Concept Videos

Temperature Dependence on Reaction Rate02:55

Temperature Dependence on Reaction Rate

The Collision Theory
Atoms, molecules, or ions must collide before they can react with each other. Atoms must be close together to form chemical bonds. This premise is the basis for a theory that explains many observations regarding chemical kinetics, including factors affecting reaction rates.
The collision theory is based on the postulates that (i) the reaction rate is proportional to the rate of reactant collisions, (ii) the reacting species collide in an orientation allowing contact between...
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Effect of Temperature Change on Reaction Rate02:28

Effect of Temperature Change on Reaction Rate

The Arrhenius equation,
Le Chatelier's Principle: Changing Temperature02:19

Le Chatelier's Principle: Changing Temperature

Consistent with the law of mass action, an equilibrium stressed by a change in concentration will shift to re-establish equilibrium without any change in the value of the equilibrium constant, K. When an equilibrium shifts in response to a temperature change, however, it is re-established with a different relative composition that exhibits a different value for the equilibrium constant.
To understand this phenomenon, consider the elementary reaction:
Effects of Temperature on Free Energy02:11

Effects of Temperature on Free Energy

The spontaneity of a process depends upon the temperature of the system. Phase transitions, for example, will proceed spontaneously in one direction or the other depending upon the temperature of the substance in question. Likewise, some chemical reactions can also exhibit temperature-dependent spontaneities. To illustrate this concept, the equation relating free energy change to the enthalpy and entropy changes for the process is considered:

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Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
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Temperature-dependent kinetic model for nitrogen-limited wine fermentations.

Matthew C Coleman1, Russell Fish, David E Block

  • 1Department of Chemical Engineering and Material Science, University of California, One Shields Avenue, Davis, California 95616, USA.

Applied and Environmental Microbiology
|July 10, 2007
PubMed
Summary

Temperature significantly impacts wine fermentation kinetics, affecting yeast growth and sugar utilization. This model accurately predicts sluggish or stuck fermentations based on temperature and nitrogen levels.

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Published on: September 30, 2018

Area of Science:

  • Enology
  • Biochemical Engineering
  • Mathematical Modeling

Background:

  • Wine fermentation kinetics are influenced by multiple factors, with temperature being critical.
  • Previous models have not fully captured the complex interplay of temperature, nutrients, and yeast activity.

Purpose of the Study:

  • To adapt a physical and mathematical model to predict wine fermentation kinetics under varying temperatures.
  • To investigate the impact of temperature, sugar, and nitrogen on fermentation performance and identify key influencing parameters.

Main Methods:

  • Flask-scale white wine fermentations were conducted at temperatures ranging from 11 to 35°C.
  • Initial sugar and nitrogen concentrations were varied (265-300 g/L sugar, 70-350 mg N/L nitrogen).
  • A mathematical model was developed and validated using experimental data.

Main Results:

  • Fermentation temperature and low nitrogen levels were identified as primary causes of sluggish or stuck fermentations.
  • Key model parameters (cell growth, sugar utilization, inactivation rates) demonstrated strong temperature dependence.
  • The model accurately predicted fermentation kinetics across different temperatures and initial conditions, including transitions from normal to stuck fermentations.

Conclusions:

  • This is the first wine fermentation model to accurately predict performance transitions (sluggish to stuck) with increasing temperature (11-35°C).
  • The model provides insights into the combined effects of time, temperature, and ethanol on yeast (Saccharomyces cerevisiae) physiology.
  • The developed model offers a valuable tool for optimizing wine fermentation processes.