摘要
以嘉宝果果汁为原料,酿制得到嘉宝果果酒,对其发酵过程中的酵母菌数量、酒精含量及总糖含量进行测定并建立嘉宝果果酒发酵动力学模型。利用Boltzmann模型建立了酵母菌生长、酒精生成的动力学模型,相关系数R2分别是0.9884、0.9953;利用Logistic方程建立了总糖消耗动力学模型,相关系数R2为0.9958。动力学模型的建立实验结果表明,实验值和模型预测值的拟合度很高,能很好地反映嘉宝果果酒在发酵过程中的动力学特征,为嘉宝果果酒发酵提供了参考。
Jabuticaba fruit wine was brewed with Jabuticaba fruit juice as raw material.The quantity of yeast,alcohol content and total sugar content in the fermentation process were determined and the fermentation kinetics model of Jabuticaba fruit wine was established.The kinetic models of yeast growth and alcohol production were established by Boltzmann model.The correlation coefficients R2 were 0.9884 and 0.9953 respectively;The kinetic model of total sugar consumption was established with Logistic equation,and the correlation coefficient R2 was 0.9958.The experimental results showed that the fitting degree between the experimental values and the predicted values of the model was very high,and the model could well reflect the dynamic characteristics of Jabuticaba fruit wine in the fermentation process,which provided a reference for the fermentation of Jabuticaba fruit wine.
作者
李敏杰
熊亚
LI Minjie;XIONG Ya(Department of Biological and Chemical Engineering(Agricultural College),Panzhihua University,Key Laboratory of Dry-Hot Valley Characteristic Bio-Resources Development at University of Sichuan Province,Panzhihua 617000,China)
出处
《食品科技》
CAS
北大核心
2022年第9期83-87,共5页
Food Science and Technology
关键词
嘉宝果
果酒
发酵
动力学模型
Jabuticaba fruit
fruit wine
fermentation
kinetic models
