Optimization of batch reactors: Application to the biocontrol of spoilage yeasts in wines

Abstract

In the musts of wines there are spoilage yeasts that produce negative effects on the flavor. To try to eliminate it SO2 is used in wineries. However, this is toxic to human health and the World Health Organization (WHO) promotes an immediate reduction in its consumption. An alternative to the use of SO2 is the addition of killer yeast to eliminate or reduce the undesirable yeast. In previous works, was found that pH is a relevant variable in controlling the population of killer yeast and, for that reason, for the growth of undesirable yeast. It improves the fitness of the killer yeast and the inhibitor. In addition, it is a manipulable variable through the organic acids allowed in wines. Moreover, a new improvement to the mathematical model is proposed, incorporating the parametric variation with pH. Likewise, the new model was simulated using Matlab for the optimization by Monte Carlo method for the minimization of the spoilage yeasts population and the maximization of the growth of the killer. The optimum value for the objectives was pH 3.98. The results of the simulation were validated experimentally. The improved model is a need for the oenology industry, it allows the spoilage yeasts control.