Coupling kinetic expressions and metabolic networks for predicting wine fermentations

Biotechnology and Bioengineering

Volumn 98, Issue 5, 2007, Pages 986-998

  Pizarro, Francisco ^a   Varela, Cristian ^a,b   Martabit, Cecilia ^a   Bruno, Claudio ^a   Pérez Correa, J Ricardo ^a   Agosin, Eduardo ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Dynamic model; Flux balance model; Sluggish; Stoichiometric model; Sugar kinetics; Temperature

Indexed keywords

DYNAMIC MODELS; KINETICS; METABOLISM; SUGARS; THERMAL EFFECTS; WINE; YEAST;

FLUX BALANCE MODEL; STOICHIOMETRIC MODEL; SUGAR KINETICS;

FERMENTATION;

ALCOHOL; FRUCTOSE; GLUCOSE; GLYCEROL;

ARTICLE; BIOMASS; CALIBRATION; DNA MODIFICATION; FERMENTATION TECHNIQUE; GLYCOLYSIS; KINETICS; SUGAR TRANSPORT; VALIDATION PROCESS; WINE INDUSTRY;

ALGORITHMS; BIOMASS; CARBOHYDRATE METABOLISM; ETHANOL; FERMENTATION; FRUCTOSE; GLUCOSE; GLYCEROL; GLYCEROLPHOSPHATE DEHYDROGENASE; HEXOSES; KINETICS; MODELS, BIOLOGICAL; ORGANISMS, GENETICALLY MODIFIED; PENTOSE PHOSPHATE PATHWAY; PYRUVATE CARBOXYLASE; SACCHAROMYCES CEREVISIAE; SUCCINIC ACID; TEMPERATURE; WINE; YEASTS;

SACCHAROMYCES CEREVISIAE;

EID: 36749102630     PISSN: 00063592     EISSN: 10970290     Source Type: Journal    
DOI: 10.1002/bit.21494     Document Type: Article

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