This paper presents a novel model for wine fermentation including a death phase for yeast and the influence of oxygen on the process. A model for the inclusion of the yeast dying phase is derived and compared to a model taken from the literature. The modeling ability of the several models is analyzed by comparing their simulation results.
Cite
@article{arxiv.1412.6068,
title = {Novel model for wine fermentation including the yeast dying phase},
author = {Alfio Borzì and Juri Merger and Jonas Müller and Achim Rosch and Christina Schenk and Dominik Schmidt and Stephan Schmidt and Volker Schulz and Kai Velten and Christian von Wallbrunn and Michael Zänglein},
journal= {arXiv preprint arXiv:1412.6068},
year = {2014}
}