Advanced Temperature Tracking Control for High Quality Wines Using a Phenomenological Model

Abstract:

The fermentation in winemaking has high complexity due to interactions between cell biokinetics and bioreactor hydrodynamics. Hence, the new technological options to obtain high quality wines with outstanding organoleptic characteristics require more strict process monitoring and control based on rigorous models. This work presents an advanced temperature control system based on an improved non-isothermal phenomenological model that allows tracking complex temperature profiles to achieve optimal quality of wine. The controller has been performed in discrete-time, so that the current disturbance effect at the output is computed as the difference between the current measured value of the output and the pbkp_redicted one. The obtained results are satisfactory for experimental data from literature. © 2009 Elsevier B.V. All rights reserved.

Año de publicación:

2009

Keywords:

• Dynamic inverse control
• Wine fermentation
• Temperature tracking

Fuente:

scopus