Modelling Of The Acetification Stage In The Production Of Wine Vinegar By Use Of Two Serial Bioreactors

In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in increased overall acetic acid productivity. This paper describes the experiments needed to obtain enough data for modelling the process and the use of second-order polynomials for this task. A fractional experimental design with central points was used with the ethanol concentrations during loading of the bioreactors, their operation temperatures, the ethanol concentrations at unloading time, and the unloaded volume in the first one as factors. Because using two serial reactors imposed some constraints on the operating ranges for the process, an exhaustive combinatorial analysis was used to identify a working combination of such ranges. The obtained models provided highly accurate predictions of the mean overall rate of acetic acid formation, the mean total production of acetic acid of the two-reactor system, and ethanol concentration at the time the second reactor is unloaded. The operational variables associated with the first bioreactor were the more strongly influential to the process, particularly the ethanol concentration at the time the first reactor was unloaded, the unloaded volume, and the ethanol concentration when loading.