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ABSTRACT
Seven of the mathematical structures known by far were applied for modeling of batch alcoholic fermentation with free and immobilized cells of Saccharomyces cerevisiae strain 46 EVD using experimental data. The obtained models were analyzed and compared with respect to their quality and applicability for process simulation. Conclusions about the influence of cell immobilization on the batch process intensification were drawn based on analysis of the obtained model parameters. It was found that Monod-type model and logistic equation in combination with Ludeking-Piert model are the most appropriate structures for description of both free- and immobilized-cell fermentations for the investigated yeast strain.