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Kinetics of spontaneous wine fermentation
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012886.pdf
Date
1990
Author
Çelik, Melek
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https://hdl.handle.net/11511/4888
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Graduate School of Natural and Applied Sciences, Thesis
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KINETICS OF SPONTANEOUS WINE PRODUCTION
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Substrate consumption, ethanol production, microbial growth, and temperature increase in a fermentation vessel are metabolically interrelated biological phenomena. In spontaneous wine fermentations, mixed cultures of various microbial species are involved in the fermentation process. Due to the continuously changing species contributing to the microbial population, these metabolically interrelated parameters are treated separately in the enology literature. In the present study, mathematical models are pres...
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A simple kinetic model was developed to stimulate peroxidase deactivation in whole potatoes during blanching. Stimulation of the unsteady state temperature profile development in the tubers was accomplished considering the shape of a tuber similar to a sphere. Effects of temperature variations on inactivation of the isoenzymes were modelled with the Arrhenius expression. A trial and error computation scheme was used to predict apparent thermal diffusivity of the potatoes and activation energies of the isoen...
KINETICS OF WINE SPOILAGE BY ACETIC-ACID BACTERIA
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Acid production in wines inoculated with acetic acid bacteria from vinegar was studied at 15-degrees-C, 20-degrees-C, 25-degrees-C and 30-degrees-C and simulated with kinetic models. Results indicated that major wine spoilage did not occur during the growth of the microorganisms, but during their extended presence at high concentrations during the stationary and death phases. Acetophilic species were observed to resist death, which is in agreement with the mechanism suggested by Kittelmann et al.9 for the d...
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An experiment examining the swelling of chickpeas as they are soaked in water is presented to introduce students to topics such as osmotic flow, mass transfer, diffusion, kinetics of hydration, modeling, and estimation of activation energy. The experiment may be performed by students at home, at the laboratory, or directly by the professor. Experimental data are analyzed using an empirical model (Peleg equation) for the description of moisture sorption curves for different foods soaked in water. The propose...
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M. Çelik, “Kinetics of spontaneous wine fermentation,” Middle East Technical University, 1990.