Modelo matemático para la predicción de las necesidades de frío durante la producción de vino

the wine industry is the most important of san juan province, argentina. this industry is not characterized by dangerous wastes nevertheless mainly for its high energy and water consumptions. the energy used in the refrigeration during the wine production is approximately equal to 50 to 70 per cent of the total utilized energy. the process temperature should be maintained in an optimum value to guarantee the wine characteristics. in this paper a mathematical model to predict the necessary energy requirements during different stages of white wine production is presented. in order to achieve this goal, a kinetic model was used to simulate the fermentation with the simultaneous equations of the energy balance. the simulations were carried out varying the tank volume. the energetic requirement shows a lineal variation with this volume.