heat of fermentation

You calculate the heat of reaction using the Biochemical Pathway and the chemical internal energy changes within each step of the pathway. So first get hold of the pathway and then a book on Thermodynamics and you are on your way.

One of two qualifications is required for this: You must be a Chemical Engineer or Biochemist. If you are neither then you have a problem.

I asked some people and none had any idea. I have seen projects made by Chemical Engineers on wineries and they just throw some numbers like wine is water and there is no heat generated by the fermentation. It seemed to me they are just bad engineers.

I guess I will have to hire a Biochemist or try to test the reaction in the lab.

I just tried to save money by finding prior studies on this subject.

calculation of heat of reaction is usually done by Chemical Engineers who specialize in Chemical Reactor Designs/Engineering. The average Chemical Engineer neither really knows how to make the calculation nor is very conversant on the topic.

Your problem of Heat of Fermentation calculation is further compounded by the fact that it would take a Chemical Reactor Designs engineer with background in Biochemistry to know what to do.

Alternatively, look for a Biochemical Engineer specializing in Biochemical Reactor Designs because Fermentation vats are actually Biochemical Reactors - this category of engineers should be able to get done for you.

I hope that this is helpful

Hi gussosa,

I don't know about wine, but as a brewer of strong ales (6.5 to 9%avb) I can tell you that when brewing ten barrels...360imp gals, the fermentation temp can soare to 5 degrees celcius above the normal brewing temp of 19 to 22 degrees, this means that the fermentation vats have to be cooled sufficiently or the yeast will be killed off.

Another problem is that some yeasts ferment quicker than others, and this can produce an adverse tast to the beer as well as higher temps. But as wine ferments much slower than beer I would expect the temperature to be not so high so quickly.

If I were you I would ask a wine producent this question as he would be the only person to tell you what you want to know.

Spencer.

Hi Scapolie

If everything fails I will try to use your numbers as a rough approximation. Thank you.

Finally I was enlightened and came with the idea of googling:

"beer fermentation heat kcal"

and

"wine fermentation heat kcal"

and came to this book.

And to this article.

At this stage of the project I think it is enough to throw some numbers in.

Thanks FSM.