Experimental study and modeling of a packed bed bioreactor for urea removal in wines.

Abstract

The study involved the development and modeling of a fixed-bed bioreactor for the removal of urea from wines. The reactor, based on the immobilization of acid urease enzyme, was studied under both stationary and non-stationary conditions. The developed model, including internal and external catalyst particle mass transfer, Michaelis-Menten kinetics, convection and dispersion in the liquid along the reactor axis, was able to produce urea concentration profiles in both the solid and liquid phases under various volumetric flow rates and inlet urea concentrations. The experimental results were in good agreement with the model predictions, the mean relative error between simulated and experimental outlet ammonia concentration ranging from 4.1 % to 16.4 %. Model simulations confirmed that in wines the reaction kinetics is of the pseudo-first order and that internal and external catalyst particle diffusion limitations are negligeable. Simulations of the decrease of urea concentration as a function of space velocity for the reactor under study operating in the continuous mode and for three different wines were obtained confirming that urea removal by immobilized urease in wines is more difficult than in sake. The results obtained form the basis for the designing and scaling up of bioreactors for the treatment of wines.