Résumé
Temperature is one of the main factors that affect the fermentation kinetics during wine-making. We developed a thermal model to evaluate the power required to control this temperature. The model includes the changes in physio-chemical properties of the must during fermentation and the refrigeration losses to ambient from the other surface of the tank. The results were discussed considering the impact of variables such as the air speed and the air temperature. We finally validated the thermal model at the pilot scale