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Projects / Programmes
Development of the system for the process control of the fermentation in wine technology
Research activity
| Code | Science | Field | Subfield |
|---|---|---|---|
| 4.06.00 | Biotechnical sciences | Biotechnology |
| Code | Science | Field |
|---|---|---|
| T360 | Technological sciences | Biochemical technology |
| T430 | Technological sciences | Food and drink technology |
| T490 | Technological sciences | Biotechnology |
Keywords
process control and optimization, wine fermentation, on-line measurment svstem, modeling yeast metabolism
Evaluation
(metodology)
Citations
Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
Organisations (3) , Researchers (11)
0103 University of Ljubljana, Faculty of Chemistry and Chemical Technology
| no. | Code | Name and surname | Research area | Role | Period | No. of publicationsNo. of publications |
|---|---|---|---|---|---|---|
| 1. | 06110 | Biotechnology | Researcher | 2005 - 2008 | 763 | |
| 2. | 21917 | Technical associate | 2005 - 2008 | 0 |
0481 University of Ljubljana, Biotechnical Faculty
| no. | Code | Name and surname | Research area | Role | Period | No. of publicationsNo. of publications |
|---|---|---|---|---|---|---|
| 1. | 10688 | Plant production | Researcher | 2005 - 2008 | 1,074 | |
| 2. | 22418 | Plant production | Young researcher | 2005 - 2007 | 46 | |
| 3. | 07440 | Plant production | Researcher | 2005 - 2008 | 326 | |
| 4. | 17800 | Technical associate | 2005 - 2008 | 5 |
1421 Scientific research Centre Bistra Ptuj
| no. | Code | Name and surname | Research area | Role | Period | No. of publicationsNo. of publications |
|---|---|---|---|---|---|---|
| 1. | 11243 | Chemical engineering | Head | 2005 - 2008 | 307 | |
| 2. | 08340 | Chemistry | Researcher | 2005 - 2008 | 82 | |
| 3. | 12681 | Control and care of the environment | Researcher | 2005 - 2008 | 167 | |
| 4. | 20043 | Chemical engineering | Researcher | 2005 - 2008 | 108 | |
| 5. | 20089 | Chemical engineering | Young researcher | 2005 - 2008 | 180 |
Abstract
Comprehensive analvtic methods for detailed study of the kineticš pf wine fermentation process would be applied. Influence of various phvsical factors as temperature, oxygen partial pressure (microoxidation) and C02 relevant for development of optimal fermentation process and final wine quality would be studied. Results would be applied in construction of matematical model of fermentation process. Microvinification, chemical and sensorial analvsis of products would be performed. Matematical model joined with instrumentation and PID control would be verified in laboratory and pilot scale.