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Projects / Programmes source: ARRS

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

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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
Citations Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
source: WoS source: Scopus source: COBISS
Researchers (11)
no. Code Name and surname Research area Role Period No. of publications
1.  06110  PhD Marin Berovič  Biotechnical sciences  Researcher  2005 - 2008  726 
2.  11243  PhD Štefan Čelan  Engineering sciences and technologies  Principal Researcher  2005 - 2008  295 
3.  08340  PhD Andrej Holobar  Natural sciences and mathematics  Researcher  2005 - 2008  77 
4.  21917  Dušan Komel    Technician  2005 - 2008  0 
5.  10688  PhD Tatjana Košmerl  Biotechnical sciences  Researcher  2005 - 2008  999 
6.  12681  PhD Bojan Pahor  Natural sciences and mathematics  Researcher  2005 - 2008  148 
7.  20043  PhD Aleksandra Pivec  Engineering sciences and technologies  Researcher  2005 - 2008  107 
8.  20089  PhD Klavdija Rižnar  Engineering sciences and technologies  Junior researcher  2005 - 2008  128 
9.  22418  PhD Tatjana Vrščaj Vodošek  Biotechnical sciences  Junior researcher  2005 - 2007  46 
10.  07440  PhD Mojmir Wondra  Biotechnical sciences  Researcher  2005 - 2008  324 
11.  17800  Zdenka Zupančič    Technician  2005 - 2008  4 
Organisations (3)
no. Code Research organisation City Registration number No. of publications
1.  0103  University of Ljubljana, Faculty of Chemistry and Chemical Technology  Ljubljana  1626990  22,070 
2.  0481  University of Ljubljana, Biotechnical Faculty  Ljubljana  1626914  64,958 
3.  1421  Scientific research Centre Bistra Ptuj  Ptuj  5844975000  641 
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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