摘要
以樱桃汁为原料,用酵母菌1596进行自动恒温发酵并对发酵动力学进行研究。应用Logistic方程,通过测定每12h的酵母菌浓度、酒精度、总糖含量分别建立了菌体生长、酒精产生和底物消耗的动力学模型。模型反映了酵母菌1596发酵过程的动力学特征,并通过对酵母菌1596发酵动力学模型和发酵产生酒精的生理学特性进行分析,结果发现,在酵母菌进入对数期生长时酒精产量快,糖消耗快,在糖消耗殆尽时酵母菌进入稳定期,酒精生成量趋于稳定。因此在生产中,可以通过扩大培养、分批加糖等调整和优化樱桃果酒的发酵工艺。
The cherry wine was produced by auto-thermostatical fermentation of yeast 1596 from cherry juice. The fermentation dynamics was stud- ied. Based on Logistic equation, the dynamic models of cell growth, alcohol production and substrate consumption were constructed according to the yeast biomass, alcohol degree and total sugar content at every 12 h. The models reflected the dynamic characteristics of the fermentation by yeast 1596. The physiological characters during alcohol fermentation were also analyzed according to the fermentaion of yeast 1596. The results showed that the alcohol degree increased quickly at the logarithmic growth phase of yeast 1596, accompanied by fast consumption of sugar. When the sugar was run out, the yeast growth entried into stationary phase and the alcohol production tended towards stability. The results indicated that the fermen- tation of cherry wine could be regulated or optimized by amplifing culture and adding sugar in batches.
出处
《中国酿造》
CAS
北大核心
2009年第7期65-68,共4页
China Brewing
