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Energy-optimal control of temperature for wine fermentation based on a novel model including the yeast dying phase**funded by the BMBF (German Federal Ministry of Education and Research) within the collaborative project RŒNOBIO.
Schenk, Christina, Schulz, VolkerVolume:
48
Year:
2015
Language:
english
Journal:
IFAC-PapersOnLine
DOI:
10.1016/j.ifacol.2015.11.320
File:
PDF, 481 KB
english, 2015