Dynamic Simulation of the Liquid-Phase Fermentation in Traditional Vietnamese Rice Wine Production
Main Article Content
Abstract
The production of traditional Vietnamese rice wine involves a simultaneous saccharification and fermentation (SSF) process, which is a complex biochemical system influenced by multiple factors, including pH, temperature, substrate concentration, microbial biomass, and metabolic byproducts. Among these factors, temperature plays a critical role throughout fermentation, as it strongly affects both product quality and microbial kinetics. In this study, a dynamic mathematical model based on differential equations was developed to describe the liquid-phase stage of traditional rice wine fermentation using experimental data derived from artisanal practices. The model focuses on yeast growth and ethanol formation during the predominantly ethanol-producing phase and aims to support process analysis and standardization. Dynamic simulations were implemented in MATLAB using the stiff solver ODE15s (Ordinary differential equations), with key initial conditions specified as model inputs. The model generates fermentation trajectories and kinetic profiles under defined operating conditions. Simulation results show strong agreement between predicted and experimentally measured temperature profiles, while glucose consumption and ethanol production are presented as mechanistic model predictions consistent with established fermentation theory.
Keywords
Simultaneous saccharification and fermentation (SSF), kinetic modeling, process simulation, yeast-bacterial system.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
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[22] S. C. Oliveira, R. C. Oliveira, M. V. Tacin, and E. A. Gattás, Kinetic modeling and optimization of a batch ethanol fermentation process, Journal of Bioprocessing and Biotechniques, vol. 6, iss. 1, 2016. https://doi.org/10.4172/2155-9821.1000266
[23] P. Trinder, Determination of glucose in blood using glucose oxidase with an alternative oxygen acceptor, Annals of Clinical Biochemistry: International Journal of Laborator Medicine, vol. 6, iss. 1, pp. 24–27, Jan. 1969. https://doi.org/10.1177/000456326900600108
[24] AOAC International, Official Method 982.14: Glucose in wine–enzymatic method, in Official Methods of Analysis of AOAC International, 18th ed. Gaithersburg, MD, USA: AOAC International, 2005.
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[26] A. J. A. van Maris, D. A. Abbott, E. Bellissimi, J. van den Brink, M. Kuyper, M. A. H. Luttik, H. W. Wisselink, W. A. Scheffers, J. P. van Dijken, and J. T. Pronk, Alcoholic fermentation of carbon sources in biomass hydrolysates by Saccharomyces cerevisiae: Current status, Antonie van Leeuwenhoek, vol. 90, pp. 391–418, Dec. 2006. https://doi.org/10.1007/s10482-006-9085-7
[27] H. M. Zabed, Y. Zhang, Q. Guo, J. Yun, G. Zhang, and X. Qi, Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues, Biotechnology Reports, vol. 40, Dec. 2023, Art. no. e00796. https://doi.org/10.1016/j.btre.2022.e00796
[28] I. De Ory, L. E. Romero, and D. Cantero, Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: Influence of the temperature of operation, Applied Microbiology and Biotechnology, vol. 49, pp. 189–193, Feb. 1998. https://doi.org/10.1007/s002530051157
[29] M. M. El-Dalatony, M. B. Kurade, R. A. I. Abou-Shanab, H. Kim, E. S. Salama, and B. H. Jeon, Long-term production of bioethanol in repeated-batch fermentation of microalgal biomass using immobilized Saccharomyces cerevisiae, Bioresource Technology, vol. 219, pp. 98–105, Nov. 2016.
https://doi.org/10.1016/j.biortech.2016.07.113
[30] J. D. Duncan, H. Devillers, C. Camarasa, M. E. Setati, and B. Divol, Oxygen alters redox cofactor dynamics and induces metabolic shifts in Saccharomyces cerevisiae during alcoholic fermentation, Food Microbiology, vol. 124, Oct. 2024, Art. no. 104624. https://doi.org/10.1016/j.fm.2024.104624
[2] N. T. P. Dung, F. M. Rombouts, and M. J. R. Nout, Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters, Food Microbiology, vol. 23, iss. 4, pp. 331–340, Jun. 2006. https://doi.org/10.1016/j.fm.2005.05.002
[3] N. T. P. Dung, Defined fungal starter granules for purple glutinous rice wine, Ph.D. dissertation, Wageningen University and Research, Wageningen, Netherlands, 2004. https://doi.org/10.18174/25742
[4] N. T. P. Dung, F. M. Rombouts, and M. J. R. Nout, Vietnamese rice-based alcoholic beverages, International Food Research Journal, vol. 20, no. 3, pp. 1035–1043, 2013.
[5] A. C. Lee and Y. Fujio, Microflora of banh men, a fermentation starter from Vietnam, World Journal of Microbiology and Biotechnology, vol. 15, pp. 51–55, Jan. 1999.
[6] V. N. Thanh, L. T. Mai, K. Kumada, N. V. Huyen, T. T. Anh, and T. Nakase, Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-DGGE, International Journal of Food Microbiology, vol. 128, no. 2, pp. 268–273, Dec. 2008.
[7] D. Liu, H. Zhang, B. Xu, and J. Tan, Influence of fermentation temperature and source of enzymes on enological characteristics of rice wine, Journal of the Institute of Brewing, vol. 120, no. 3, pp. 231–237, Sep. 2014. https://doi.org/10.1002/jib.128
[8] Z. Huang, W. Guo, W. Zhou, L. Li, J. Xu, J. Hong, X. Luo, and M. Rao, Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine, Food Research International, vol. 121, pp. 593–603, Jul. 2019. https://doi.org/10.1016/j.foodres.2018.12.024
[9] X. Lv, X. Weng, Z. Wen, P. Rao, and L. Ni, Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE, Food Control, vol. 28, pp. 426–434, Dec. 2012. https://doi.org/10.1016/j.foodcont.2012.05.025
[10] M. Koay, H. Y. Fan, and C. M. V. L. Wong, An overview of fermentation in rice winemaking, Canrea Journal, vol. 7, no. 3, 2022. https://doi.org/10.20956/canrea.v5i1.629
[11] N. V. Hue, N. D. Chung, V. T. T. Hang, P. T. Be, and T. T. P. Nga, Factors affecting the fermentation process of Vietnamese traditional wine (“men la” wine) using “ba nang” wine starter, African Journal of Food, Agriculture, Nutrition and Development, vol. 22, no. 9, 2022. https://doi.org/10.18697/ajfand.110.21480
[12] B. Peng, H. Huang, J. Xu, Y. Xin, L. Hu, L. Wen, L. Li, J. Chen, Y. Han, and C. Li, Rice wine fermentation: Unveiling key factors shaping quality, flavor, and technological evolution, Foods, vol. 14, iss. 14, Art. no. 2544, Jul. 2025. https://doi.org/10.3390/foods14142544
[13] D. Liu, H. Zhang, C-C. Lin, and B. Xu, Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model, Chinese Journal of Chemical Engineering, vol. 24, no. 10, pp. 1406–1412, Oct. 2016. https://doi.org/10.1016/j.cjche.2016.05.037
[14] D. Liu, H. Zhang, B. Xu, and J. Tan, Development of a kinetic model structure for simultaneous saccharification and fermentation in rice wine production, Journal of the Institute of Brewing, vol. 121, iss. 4, pp. 589-596, Sep. 2015. https://doi.org/10.1002/jib.270
[15] D. Liu, L. Xu, W. Xiong, Y. Wang, and X. Chen, Fermentation process modeling with Levenberg–Marquardt algorithm and Runge–Kutta method on ethanol production by Saccharomyces cerevisiae, Mathematical Problems in Engineering, vol. 2014, Art. no. 289492, 2014.
[16] A. D. Kroumov, A. N. Módenes, and M. C. A. Tait, Development of new unstructured model for simultaneous saccharification and fermentation of starch to ethanol by recombinant strain, Biochemical Engineering Journal, vol. 28, no. 3, pp. 243–255, Mar. 2006. https://doi.org/10.1016/j.bej.2005.11.008
[17] T. V. Tai, N. T. Giang, and N. D. Trung, Modeling and simulation of alcohol fermentation process by Simulink, Journal of Science and Technology - Hanoi University of Industry. [Online]. Available: https://tapchikhcn.haui.edu.vn, Accessed on: May 25, 2026.
[18] V. D. Le and B.-Z. Han, Microbial and physicochemical changes during the incubation of Fen-Daqu, Journal of Science and Technology (Vietnam), vol. 52, no. 2, pp. 167–176, 2014.
[19] Thanh, H. T., Huy, H. Q., Anh, N. T. N., Chau, L. M., Thanh, N. N., Long, B. H. Đ., and Phong, H. X., Investigation of quality and isolation of yeasts and molds from fermented rice products in Can Tho City, Can Tho University Journal of Science, vol. 60, pp. 461–472, 2024. [In Vietnamese]: Khảo sát chất lượng và phân lập nấm men, nấm mốc từ cơm rượu được sản xuất ở Thành phố Cần Thơ, Tạp chí Khoa học Đại học Cần Thơ, 60(CĐ Khoa học tự nhiên). https://doi.org/10.22144/ctujos.2024.372
[20] D. A. Gee and W. F. Ramirez, Optimal temperature control for batch beer fermentation, Biotechnology and Bioengineering, vol. 31, no. 3, pp. 224–234, Mar. 1988.
[21] K. V. Miller and D. E. Block, A review of wine fermentation process modeling, Journal of Food Engineering, vol. 273, Apr. 2020, Art. no. 109783. https://doi.org/10.1016/j.jfoodeng.2019.109783
[22] S. C. Oliveira, R. C. Oliveira, M. V. Tacin, and E. A. Gattás, Kinetic modeling and optimization of a batch ethanol fermentation process, Journal of Bioprocessing and Biotechniques, vol. 6, iss. 1, 2016. https://doi.org/10.4172/2155-9821.1000266
[23] P. Trinder, Determination of glucose in blood using glucose oxidase with an alternative oxygen acceptor, Annals of Clinical Biochemistry: International Journal of Laborator Medicine, vol. 6, iss. 1, pp. 24–27, Jan. 1969. https://doi.org/10.1177/000456326900600108
[24] AOAC International, Official Method 982.14: Glucose in wine–enzymatic method, in Official Methods of Analysis of AOAC International, 18th ed. Gaithersburg, MD, USA: AOAC International, 2005.
[25] G. L. Miller, Use of dinitrosalicylic acid reagent for determination of reducing sugar, Analytical Chemistry, vol. 31, iss. 3, pp. 426–428, Mar. 1959. https://doi.org/10.1021/ac60147a030
[26] A. J. A. van Maris, D. A. Abbott, E. Bellissimi, J. van den Brink, M. Kuyper, M. A. H. Luttik, H. W. Wisselink, W. A. Scheffers, J. P. van Dijken, and J. T. Pronk, Alcoholic fermentation of carbon sources in biomass hydrolysates by Saccharomyces cerevisiae: Current status, Antonie van Leeuwenhoek, vol. 90, pp. 391–418, Dec. 2006. https://doi.org/10.1007/s10482-006-9085-7
[27] H. M. Zabed, Y. Zhang, Q. Guo, J. Yun, G. Zhang, and X. Qi, Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues, Biotechnology Reports, vol. 40, Dec. 2023, Art. no. e00796. https://doi.org/10.1016/j.btre.2022.e00796
[28] I. De Ory, L. E. Romero, and D. Cantero, Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: Influence of the temperature of operation, Applied Microbiology and Biotechnology, vol. 49, pp. 189–193, Feb. 1998. https://doi.org/10.1007/s002530051157
[29] M. M. El-Dalatony, M. B. Kurade, R. A. I. Abou-Shanab, H. Kim, E. S. Salama, and B. H. Jeon, Long-term production of bioethanol in repeated-batch fermentation of microalgal biomass using immobilized Saccharomyces cerevisiae, Bioresource Technology, vol. 219, pp. 98–105, Nov. 2016.
https://doi.org/10.1016/j.biortech.2016.07.113
[30] J. D. Duncan, H. Devillers, C. Camarasa, M. E. Setati, and B. Divol, Oxygen alters redox cofactor dynamics and induces metabolic shifts in Saccharomyces cerevisiae during alcoholic fermentation, Food Microbiology, vol. 124, Oct. 2024, Art. no. 104624. https://doi.org/10.1016/j.fm.2024.104624