Coupling kinetic expressions and metabolic networks for predicting wine Fermentations

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dc.contributor.authorPizarro, Francisco
dc.contributor.authorVarela, Cristian
dc.contributor.authorMartabit, Cecilia
dc.contributor.authorBruno, Claudio
dc.contributor.authorPrez Correa, J. Ricardo
dc.contributor.authorAgosin, Eduardo
dc.date.accessioned2024-01-10T13:12:05Z
dc.date.available2024-01-10T13:12:05Z
dc.date.issued2007
dc.description.abstractProblematic fermentations are commonplace and cause wine industry producers substantial economic losses through wasted tank capacity and low value final products. Being able to predict such fermentations would enable enologists to take preventive actions. In this study we modeled sugar uptake kinetics and coupled them to a previously developed stoichiometric model, which describes the anaerobic metabolism of Saccharomyces cerevisiae. The resulting model was used to predict normal and slow fermentations under winemaking conditions. The effects of fermentation temperature and initial nitrogen concentration were modeled through an efficiency factor incorporated into the sugar uptake expressions. The model required few initial parameters to successfully reproduce glucose, fructose, and ethanol profiles of laboratory and industrial fermentations. Glycerol and biomass profiles were successfully predicted in nitrogen rich cultures. The time normal or slow wine fermentations needed to complete the process was predicted accurately, at different temperatures. Simulations with a model representing a genetically modified yeast fermentation, reproduced qualitatively well literature results regarding the formation of minor compounds involved in wine complexity and aroma. Therefore, the model also proves useful to explore the effects of genetic modifications on fermentation profiles.
dc.fechaingreso.objetodigital03-04-2024
dc.format.extent13 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1002/bit.21494
dc.identifier.eissn1097-0290
dc.identifier.issn0006-3592
dc.identifier.pubmedidMEDLINE:17497743
dc.identifier.urihttps://doi.org/10.1002/bit.21494
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78138
dc.identifier.wosidWOS:000250741300006
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Pérez-Correa J;S/I;100130
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final998
dc.pagina.inicio986
dc.publisherWILEY
dc.revistaBIOTECHNOLOGY AND BIOENGINEERING
dc.rightsacceso restringido
dc.subjectflux balance model
dc.subjectdynamic model
dc.subjectstoichiometric model
dc.subjectsugar kinetics
dc.subjectsluggish
dc.subjecttemperature
dc.subjectGLUCOSE-UPTAKE KINETICS
dc.subjectFLUX BALANCE MODELS
dc.subjectSACCHAROMYCES-CEREVISIAE
dc.subjectALCOHOLIC FERMENTATION
dc.subjectENOLOGICAL CONDITIONS
dc.subjectHEXOSE TRANSPORTERS
dc.subjectCHEMOSTAT CULTURES
dc.subjectNITROGEN
dc.subjectSLUGGISH
dc.subjectSTUCK
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleCoupling kinetic expressions and metabolic networks for predicting wine Fermentations
dc.typeartículo
dc.volumen98
sipa.codpersvinculados99630
sipa.codpersvinculados100130
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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