Goût du vin : modélisation de la production des composés organoleptiques

Details

Supervisors

Dochain, Denis ; David, Robert

Faculty

Ecole polytechnique de Louvain

Degree label

Master [120] : ingénieur civil en mathématiques appliquées, à finalité spécialisée

Abstract

enThe aroma profile of a wine is mainly determined during the fermentation of the grape must and is characterized by several compounds called aroma markers or organoleptic compounds. These particular compounds are minority by-products of the "metabolic leakage" of the yeast used. However, the mechanisms of production of these organoleptic molecules are still not fully understood. Several fermentation models have already been developed, but very few take into account these aromatic molecules of interest. The final objective of this work is to better understand the synthesis of the aromatic profile in order to optimize it. To this end, a first necessary step is the development of a model representing the main physiological phenomena observed during fermentation in the winemaking process. More precisely, it is a question of adapting and improving a preconceived model thanks to new data in order to extend it later with aroma marker equations.