Open Access
Table 3
Optimal recipes and objective function values from selected example recipes for each winery scenario.risk of spoiling wine because of the lower concentration of off-flavor compounds.
| Maceration conditions | D280 | Color Index | Filling-point anthocyanins | Filling-point tannins | Volume |
|---|---|---|---|---|---|
| Varietal | 9.29 | 1.47 | 34.13 mg/L | 40 mg/L | 40124 L |
| Premium | 18.71 | 4.55 | 108.37 mg/L | 240 mg/L | 32200 L |
| Fermentation conditions | Biomass | YAN | Sugar | Density | |
| Varietal/Premium | 0.23 g/L | 120 mg/L | 216.5 g/L | 1098.4 g/L | |
| Pareto optimal recipe | Free-K | Oak Powder | Tartaric acid | SO2 | |
| Varietal | 7.02 L | 0.01 g/hL | 50.21 g/hL | 4.19 g/hL | |
| Premium | 2.44 L | 0.01 g/hL | 85.77 g/hL | 1.56 g/hL | |
| Objective function values | Total Phenolics | Total DAP addition | Draining point | ||
| Varietal | 1098.51 mg/L | 28.81 g/hL | 4.56 days | ||
| Premium | 1582.85 mg/L | 12.46 g/hL | 9.81 days | ||
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