摘要
以玛咖和芒果为原料,榨汁后添加酵母菌进行发酵,酿制玛咖芒果复合酒。通过测定玛咖芒果复合酒中酵母菌的数量、酒精含量、总糖含量的变化,应用Logistic方程分别建立酵母菌数量、酒精含量和总糖含量变化的发酵动力学模型,并对该模型进行了模拟。结果表明,玛咖芒果复合酒酒液清澈透亮,具有醇香和果香气味,酵母菌数量、酒精含量随发酵时间呈上升趋势,总糖含量随发酵时间呈下降趋势,动力学模型的预测值与实验值的拟合度分别为0.947、0.978、0.998,能较好地反映玛咖芒果复合酒发酵过程的动力学特性。
Using maca and mango as raw material, the maca and mango compound wine were brewed by yeast with the juice of the raw material. The changes of yeast number, alcohol content and total sugar content in maca and mango compound wine were determined. The fermentation dynamic models of the wine were established by Logistic equation and the models were simulated. The results showed that the wine was brilliant with mellow aroma and fruity. The yeast number and alcohol content increased with fermentation time, and the total sugar content decreased. The fitting degrees of prediction value and experiment value of the model were 0.947, 0.978 and 0.998, respectively, which indicated a good fitness that could represent the dynamic characteristic of maca and mango compound wine during fermentation process.
作者
熊亚
李敏杰
XIONG Ya LI Minjie(School of Biological and Chemical Engineering, Panzhihua University Panzhihua 617000, China Engineering Center of Characteristic Biological Resources of Panzhihua Dry-hot Valley, Panzhihua 617000, China)
出处
《中国酿造》
CAS
北大核心
2017年第8期109-113,共5页
China Brewing
基金
攀枝花学院博士科研启动基金项目(0210600029)
关键词
玛咖芒果复合酒
发酵动力学模型
酵母菌数量
酒精含量
总糖含量
maca and mango compound wine
fermentation dynamic model
yeast number
alcohol content
total sugar content
