Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation
The study aimed to investigate the feasibility of using Phase Change Materials (PCM) for temperature management during grape must fermentation, providing insights into potential energy-saving strategies in winemaking processes. The setup and procedure of fermentation tests at lab-scale with and with...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002981 |
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| author | Piernicola Masella Giulia Angeloni Ferdinando Corti Agnese Spadi Francesco Garbati Pegna Lorenzo Guerrini Alessandro Parenti |
| author_facet | Piernicola Masella Giulia Angeloni Ferdinando Corti Agnese Spadi Francesco Garbati Pegna Lorenzo Guerrini Alessandro Parenti |
| author_sort | Piernicola Masella |
| collection | DOAJ |
| description | The study aimed to investigate the feasibility of using Phase Change Materials (PCM) for temperature management during grape must fermentation, providing insights into potential energy-saving strategies in winemaking processes. The setup and procedure of fermentation tests at lab-scale with and without encapsulated PCM immersed in grape must are described. A global energy equation accounting for heat generated by fermentation and heat exchange by vessel walls was applied. fermentation with PCM shows a slower temperature increase compared to the control. While the control hits 30 °C in about 50 h, the PCM fermentation approaches this over 30 h later, peaking at 29.5 °C on average. This results in an average fermentation temperature of 24 °C with PCM versus 27 °C for the control, indicating PCM's effectiveness in absorbing fermentation heat and maintaining temperatures below the 30 °C target. Potential applications in winemaking for improved temperature management are proposed. |
| format | Article |
| id | doaj-art-fede9663ed9f4e268353ce736e496207 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-fede9663ed9f4e268353ce736e4962072025-01-09T06:15:01ZengElsevierApplied Food Research2772-50222025-06-0151100688Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentationPiernicola Masella0Giulia Angeloni1Ferdinando Corti2Agnese Spadi3Francesco Garbati Pegna4Lorenzo Guerrini5Alessandro Parenti6Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) - Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Firenze, ItalyDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) - Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Firenze, Italy; Corresponding author.Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) - Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Firenze, ItalyDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) - Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Firenze, ItalyDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) - Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Firenze, ItalyDipartimento Territorio e Sistemi Agro-Forestali (TESAF)-Università degli Studi di Padova, Viale dell'Università, 35020 Legnaro (PD), ItalyDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) - Università degli Studi di Firenze, Piazzale delle Cascine 15, 50144 Firenze, ItalyThe study aimed to investigate the feasibility of using Phase Change Materials (PCM) for temperature management during grape must fermentation, providing insights into potential energy-saving strategies in winemaking processes. The setup and procedure of fermentation tests at lab-scale with and without encapsulated PCM immersed in grape must are described. A global energy equation accounting for heat generated by fermentation and heat exchange by vessel walls was applied. fermentation with PCM shows a slower temperature increase compared to the control. While the control hits 30 °C in about 50 h, the PCM fermentation approaches this over 30 h later, peaking at 29.5 °C on average. This results in an average fermentation temperature of 24 °C with PCM versus 27 °C for the control, indicating PCM's effectiveness in absorbing fermentation heat and maintaining temperatures below the 30 °C target. Potential applications in winemaking for improved temperature management are proposed.http://www.sciencedirect.com/science/article/pii/S2772502224002981Temperature passive controlMelting phase transitionFermentation vesselsAlcoholic fermentation |
| spellingShingle | Piernicola Masella Giulia Angeloni Ferdinando Corti Agnese Spadi Francesco Garbati Pegna Lorenzo Guerrini Alessandro Parenti Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation Applied Food Research Temperature passive control Melting phase transition Fermentation vessels Alcoholic fermentation |
| title | Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation |
| title_full | Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation |
| title_fullStr | Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation |
| title_full_unstemmed | Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation |
| title_short | Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation |
| title_sort | innovative thermal control of fermentations through the use of phase change materials a focus on wine fermentation |
| topic | Temperature passive control Melting phase transition Fermentation vessels Alcoholic fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002981 |
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