A combined phenolic extraction and fermentation reactor engineering model for multiphase red wine fermentation.

Area of Science:

• Enology
• Chemical Engineering
• Food Science

Background:

• Red wine quality (color, mouthfeel) depends on phenolic extraction from grape skins/seeds.
• Fermentation creates heterogeneous conditions (temperature, concentration gradients) due to the solid cap.
• Extraction efficiency is sensitive to temperature and ethanol concentration.

Purpose of the Study:

• To develop a spatial, time-variant reactor engineering model for phenolic extraction during red wine fermentation.
• To incorporate key processes: fermentation kinetics, mass/heat transfer, fluid flow, and phenolic extraction.
• To accurately predict phenolic extraction rates by considering spatial variations.

Main Methods:

• Developed a comprehensive reactor engineering model simulating red wine fermentation.
• Integrated models for fermentation kinetics, mass and heat transfer, fluid dynamics, and phenolic extraction.
• Validated model predictions against experimental data for phenolic extraction.

Main Results:

• The spatial model accurately predicted temperature and ethanol concentration profiles.
• Calculated phenolic extraction rates over time using the model's predictions.
• Demonstrated superior performance of the spatial model compared to a well-mixed model.

Conclusions:

• Spatial modeling is crucial for accurately predicting phenolic extraction during red wine fermentation.
• The developed model provides insights into the complex interplay of factors affecting wine quality.
• This approach enhances understanding and optimization of red wine production processes.