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              <p>Several biological studies have been done to understand and increase aroma production. They had shown thataroma metabolism is linked to nitrogen and central carbon metabolism of yeast and that nitrogen addition duringfermentation has potentially a great impact on aromas synthesis. However, there are few publications on theoptimisation of oenological bioprocess by the mean of control laws and on de facto aroma synthesis modelling.In this study, a dynamic model of aroma synthesis has been developed. This model integrates nitrogen additionduring fermentation which has not been integrated in previous modelling work whereas it is a widespreadpractice. This model presents a good adequacy to experimental data for CO2 and ethanol production and forfour out of five considered aromas (mean values of NRMSE are between 0.0771 and 0.212).</p>
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