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1 Área de Tecnología de Alimentos, Universidad Pública de Navarra, Campus Arrosadía s/n.
31006 Pamplona, Navarra (Spain)
A model that makes it possible to predict alcoholic fermentation development would be a valuable instrument due to its technical and economical implications. That is why, in the last two decades, many researchers have attempted to model yeast fermentation of grape juice. This review shows the different approaches that have been taken: "knowledge-based" models, non-physiological mathematical descriptions, behavior prediction models, and empirical models. Advantages, disadvantages and prediction capacity of each model are discussed.
Key words: alcoholic fermentation, computer modelling
Submitted on December 19, 1996
Revised on August 31, 1998
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