###### Abstract  
A mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation of target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability of the model is assessed for two different alternative processes: fractionated condensation and vapour permeation-fractionated condensation. The aromas of the headspace of red wine fermentation are commonly lost through the fermenter venting system and are enhanced by the stripping effect of the produced CO\({}_{2}\). To mimic the operating conditions during the red wine fermentation, all experiments were performed at 30 \({}^{\circ}\)C with a red wine model solution containing relevant red wine aromas, the cosolvent ethanol at representative concentrations, and CO\({}_{2}\). Both studied processes allow for a good recovery of esters in the 2 nd condenser, with over 80% of ethyl acetate and isoamyl acetate recovery when using vapour permeation-fractionated condensation and a recovery of 84-96% of all esters when using fractionated condensation. However, only the integrated process of vapour permeation-fractionated condensation achieves a significant decrease in the amount of ethyl phenols (off-flavours compounds) in the 1 st condenser, above 50%, as expected due to the use of an organophilic membrane. The developed model was validated experimentally for the integrated process, proving to be a highly valuable tool for the prediction of aroma fractionation, aiming at the removal of off-flavours. a 202212875 2022122122122122122122122122122122122122212  
The preservation of wine aroma during processing is also a critical topic in food technology that is becoming increasingly important. The demand for high-quality and widely characterised products to compete in the global market through differentiation has become imperative in many industries [9]. The amount of volatile compounds produced at the end of the fermentation process is mostly controlled by yeast synthesis, while it is also influenced by depletion due to the CO\({}_{2}\) stripping effect, which drags aromas to the fermenter headspace, where they are lost by venting. During wine fermentation, huge amounts of CO\({}_{2}\) (up to 40 L/L of must) are rapidly emitted, resulting in a continuous stripping-off of volatile compounds, with up to 70% of the produced volatile compounds being stripped away [10; 11]. To minimise the resultant deterioration of the final aroma bouquet, these aroma compounds should be recovered and reintroduced into the final product [12]. Condensation can be performed at different temperatures in a sequence of condensation steps, aiming to achieve fractionated condensation and separate fractions enriched with target compounds. The temperature of each condenser must be controlled in accordance with the downstream pressure and its separation and recovery characteristics [13]. The various components are condensed differently, according to operating conditions and the liquid-vapour equilibrium [14]. Mathematical models of fractionated condensation were previously studied when this operation was integrated with pervaporation. Pervaporation-fractionated condensation processes from wine model solutions were investigated by [PERSON] et al. [15]. A mathematical model was developed for the fractionated condensation step to evaluate the influence of the noncondensable gas CO\({}_{2}\) and the cosolvent ethanol on the recovery of aroma condensates from aqueous and hydroalcoholic solutions. [PERSON] et al. [16] studied pervaporation-fractionated condensation from by-products of the seafood industry to remove their off-flavours. These mathematical models of fractionated condensation require information about feed composition, are based on mass balances, and assume thermodynamic equilibrium. If this assumption is not valid, the model cannot predict the composition of each condenser.