Introducing Organoleptic Components into Wine Fermentation Modelling: Preliminary Results

This paper deals with the introduction of the dynamics of some organoleptic compounds in the modelling of wine fermentation. The modelling proceeds in two steps: first the selection of the basic dynamical model (without organoleptic compounds) and the identification of its parameters, and the consideration of the five measured markers and their relation of the process variables. It is shown that those compounds that have been considered exhibits a strong relation with the CO2 production.