Modern fed-batch fermentations are capable of reducing yeast stress and the production of acetic acid, but require a cross-disciplinary approach. The A-Line project brings together chemical engineers, microbiologists and automation specialists from various HES. It marries cutting edge methods for the in-line measurement of fermentation metabolites and process automation technology with the age-old art of winemaking in order to tackle the challenges posed by climate change and improve fermentation methods and wine quality.
The project has developed and validated methods for in-line sugar and alcohol analysis during fermentations by vibrational spectroscopy in the near and mid-IR range. Integration with modern process automation systems has demonstrated the feasibility of carrying out fed-batch fermentations that significantly reduce the formation of acetic acid and improve yeast viability.
ContactDr Ramon Mira de Orduna