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Projects / Programmes source: ARIS

Development of the system for the process control of the fermentation in wine technology

Research activity

Code Science Field Subfield
4.06.00  Biotechnical sciences  Biotechnology   

Code Science Field
T360  Technological sciences  Biochemical technology 
T430  Technological sciences  Food and drink technology 
T490  Technological sciences  Biotechnology 
Keywords
process control and optimization, wine fermentation, on-line measurment svstem, modeling yeast metabolism
Evaluation (rules)
source: COBISS
Researchers (11)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  06110  PhD Marin Berovič  Biotechnology  Researcher  2005 - 2008  752 
2.  11243  PhD Štefan Čelan  Chemical engineering  Head  2005 - 2008  302 
3.  08340  PhD Andrej Holobar  Chemistry  Researcher  2005 - 2008  81 
4.  21917  Dušan Komel    Technical associate  2005 - 2008 
5.  10688  PhD Tatjana Košmerl  Plant production  Researcher  2005 - 2008  1,035 
6.  12681  PhD Bojan Pahor  Control and care of the environment  Researcher  2005 - 2008  167 
7.  20043  PhD Aleksandra Pivec  Chemical engineering  Researcher  2005 - 2008  107 
8.  20089  PhD Klavdija Rižnar  Chemical engineering  Junior researcher  2005 - 2008  146 
9.  22418  PhD Tatjana Vrščaj Vodošek  Plant production  Junior researcher  2005 - 2007  46 
10.  07440  PhD Mojmir Wondra  Plant production  Researcher  2005 - 2008  326 
11.  17800  Zdenka Zupančič    Technical associate  2005 - 2008 
Organisations (3)
no. Code Research organisation City Registration number No. of publicationsNo. of publications
1.  0103  University of Ljubljana, Faculty of Chemistry and Chemical Technology  Ljubljana  1626990  23,454 
2.  0481  University of Ljubljana, Biotechnical Faculty  Ljubljana  1626914  67,269 
3.  1421  Scientific research Centre Bistra Ptuj  Ptuj  5844975000  445 
Abstract
Comprehensive analvtic methods for detailed study of the kineticš pf wine fermentation process would be applied. Influence of various phvsical factors as temperature, oxygen partial pressure (microoxidation) and C02 relevant for development of optimal fermentation process and final wine quality would be studied. Results would be applied in construction of matematical model of fermentation process. Microvinification, chemical and sensorial analvsis of products would be performed. Matematical model joined with instrumentation and PID control would be verified in laboratory and pilot scale.
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