Author(s):
1. Aleksandar Savić, Faculty of Technology Banja Luka, Republic of Srpska, Bosnia and Herzegovina
2. Saša Papuga, Faculty of Technology Banja Luka, Republic of Srpska, Bosnia and Herzegovina

Abstract:
During the wine production it is important to monitor and control the process parameters. For the purpose of this study was produced wine from apple pomace of cultivar Golden Delicious and following parameters were specially monitored: DM (dry matter), YAN (yeast assimilable nitrogen) and the acidity of the juice obtained from the apple pomace. By using the experimentally obtained values for the monitored parameters it was developed "Black box" mathematical model that described a given process the best. The developed mathematical model allows simulation of the fermentation process and selection of optimum process parameters in order to obtain the desired product quality in terms of ethanol content and transmission of wine made from apples.

Key words:
apple wine, control of fermentation process, mathematical modelling, simulation of fermentation process

Thematic field:
SYMPOSIUM A - Science of matter, condensed matter and physics of solid states

Date of abstract submission:
06.07.2015.

Conference:
Contemporary Materials 2015 - Savremeni Materijali

Abstract