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Collaborative project: Development of a fed-batch method for the optimal propagation of Saccharomyces cerevisiae for the fermentation of grape must - subproject 4 (EFMoST)
Project
Project code: 28RF5141
Contract period: 01.08.2022
- 30.09.2024
Budget: 172,058 Euro
Purpose of research: Applied research
Keywords: vine, food processing, sensor technology, viticulture (winery), process quality
Within the EFMoST project, a process is being developed to separate the aerobic propagation process of yeast from the actual fermentation phase in grape must. The aim is to obtain a yeast that has a sufficient cell number and is highly vital. For this purpose, a bioreactor will be developed and constructed, which enables the propagation of the yeasts in a fed-batch process under aerobic growth conditions. This bioreactor will be equipped with feed control of the nutrient substrate for the fed-batch process and an aeration system. In addition, a sensor system will be incorporated from existing functional samples (Metal oxide gas sensors as well as optical fluorescence and UV/VIS sensors). Multivariate regression models will be used to determine both the glucose and ethanol concentrations as well as the biomass. The results will be used to control the process of the feed based on a Kalman filter. Various methods, including fuzzy control, are used to control the bioreactor. In addition to sensor adaptation, a suitable feeding substrate is also being developed that complies with EU wine legislation. In order to enable operational use in wineries, complex cleaning and concentration steps for the yeast after propagation are to be avoided as far as possible or implemented in the reactor. Rotating ceramic filter discs are used to achieve better aeration and foam prevention. These discs can also be used for concentration and treatment if necessary. As a result of the EFMoST project, a pilot series is available which has been tested in actual use in a winery. Comparative fermentation tests are performed to reveal possible differences in fermentation kinetics and possibly undesirable fermentation by-products as well as aroma formation. The results of the project will be made available to the public. If required, the project partners will provide advice to interested companies.
Section overview
Subjects
- Viticulture
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: EFMoST
- Collaborative project: Development of a fed-batch method for the optimal propagation of Saccharomyces cerevisiae for the fermentation of grape must - subproject 1
- Collaborative project: Development of a fed-batch method for the optimal propagation of Saccharomyces cerevisiae for the fermentation of grape must - subproject 2
- Collaborative project: Development of a fed-batch method for the optimal propagation of Saccharomyces cerevisiae for the fermentation of grape must - subproject 3
