Evaluation of wine fermentation dynamics through kinetic analysis

Introduction Wine fermentation is a complex biochemical process influenced by multiple variables, including yeast inoculum, temperature, sugar concentration, and nutrient availability. While empirical studies have provided useful trends, a comprehensive comparison between different parameters remains limited due to the lack of systematic evaluations. Methods This work develops a kinetic evaluation framework to analyze fermentation dynamics, focusing on sugar consumption, ethanol production, and the time required to reach fermentation completion under varied operating conditions. By integrating Brix ( o Bx) and alcohol (% vol) time-course data into derived kinetic parameters, the study identified fermentation conditions that balance rate and yield. Results and discussion Results revealed that the batch yeast propagation for 48 h in 24 h feeding intervals of an average amount of sugar decreased fermentation time by approximately 50% and increased process energy efficiency. In addition, sustainability considerations are incorporated by linking kinetic efficiency with its potential contribution to energy demand, resource utilization, and waste minimization in winemaking practices. This dual focus on process variables and sustainability offers a pathway toward more efficient, resource-conscious, and reproducible fermentation processes, providing winemakers with actionable insights for both quality improvement and environmental responsibility.