Modeling of heat transfer in tanks during wine-making fermentation - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Food Control Année : 2007

Modeling of heat transfer in tanks during wine-making fermentation

Résumé

Temperature is one of the main factors that affect the fermentation kinetics during wine-making. We developed a thermal model to evaluate the power required to control this temperature. The model includes the changes in physio-chemical properties of the must during fermentation and the refrigeration losses to ambient from the other surface of the tank. The results were discussed considering the impact of variables such as the air speed and the air temperature. We finally validated the thermal model at the pilot scale

Dates et versions

hal-02666308 , version 1 (31-05-2020)

Identifiants

Citer

Sophie S. Colombie, Sophie Malherbe, Jean-Marie J.-M. Sablayrolles. Modeling of heat transfer in tanks during wine-making fermentation. Food Control, 2007, 18 (8), pp.953-960. ⟨10.1016/j.foodcont.2006.05.016⟩. ⟨hal-02666308⟩
24 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More