Two modelling approaches of winemaking: first principle and metabolic engineering

DOI10.1080/13873954.2010.514701zbMATH Open1206.93004OpenAlexW2027394982MaRDI QIDQ3070640FDOQ3070640

Authors:

Publication date: 3 February 2011

Published in: Mathematical and Computer Modelling of Dynamical Systems (Search for Journal in Brave)

Full work available at URL: http://hdl.handle.net/10.1080/13873954.2010.514701

Recommendations

• Dynamics of fermentation models for the production of dry and sweet wine
• Reconciling competing models: A case study of wine fermentation kinetics
• Fermentation of \textit{Saccharomyces cerevisiae} -- combining kinetic modeling and optimization techniques points out avenues to effective process design
• scientific article; zbMATH DE number 2171484
• Predictive modelling of brewing fermentation: From knowledge-based to black-box models

zbMATH Keywords

optimizationelementary flux modesmetabolic flux analysisflavour markersmetabolic modellingmodelling of fermentationwinemaking

Mathematics Subject Classification ID

Kinetics in biochemical problems (pharmacokinetics, enzyme kinetics, etc.) (92C45)

Cites Work

• What are fuzzy rules and how to use them

Cited In (6)

• Optimal control of a system of reaction-diffusion equations modeling the wine fermentation process
• Predictive modelling of brewing fermentation: From knowledge-based to black-box models
• Fermentation of \textit{Saccharomyces cerevisiae} -- combining kinetic modeling and optimization techniques points out avenues to effective process design
• Reconciling competing models: A case study of wine fermentation kinetics
• Energy conservation for wine fermentation
• Dynamics of fermentation models for the production of dry and sweet wine

This page was built for publication: Two modelling approaches of winemaking: first principle and metabolic engineering

Report a bug (only for logged in users!)Click here to report a bug for this page (MaRDI item Q3070640)