蓝莓酒分批发酵动力学研究  

Batch Fermentation Kinetics for Blueberry Wine

作　　者：张良[1] 李斌[2] 许平妍 孟宪军[2] 

机构地区：[1]沈阳农业大学生物科学技术学院,沈阳110161 [2]沈阳农业大学食品学院,沈阳110161

出　　处：《沈阳农业大学学报》2015年第2期240-244,共5页Journal of Shenyang Agricultural University

基　　金：国家科技部"十二五"科技支撑计划项目(2012BAD31B05-3)

摘　　要：为建立蓝莓酒分批发酵动力学模型,以"蓝丰"为原料,研究初始p H值、接种量对蓝莓酒发酵酒精量的影响;不同初始含糖量对菌种量、产酒量、残糖量的影响。通过对符合菌体生长的Logistic方程、产物生成的Luedeking-Piret方程和基质消耗的物料衡算方程进行最优参数估计和非线性拟合,分别得到了相应的动力学模型和最佳模型参数值,并对动力学模型的拟合曲线进行分析,发现模型的计算值与实验值能较好地拟合,说明本试验建立的分批发酵动力学模型能较好地反映蓝莓酒分批发酵过程。A kinetic model of blueberry wine produced by batch fermentation with bluecrop as row materials was built. Firstly, the effect of the initial p H value, inoculation amount on alcohol content and effect of different initial sugar content on cell growth, alcohol production, residual sugar were studied. The results showed that the kinetic models for cell growth, alcohol production and sugar consumption were developed respectively by Logistic equation, Luedeking-Piret equation and materials balance equation through optimal parameter estimation and nonlinear fitting respectively. The optimal set of parameters was estimated by fitting the model to experimental data. The results predicted by the model were in good agreement with the experimental observations and showed that the models could provide a reasonable description for the batch fermentation of blueberry.

关 键 词：蓝莓酒 分批发酵 发酵动力学 拟合 

分 类 号：TS262.7[轻工技术与工程—发酵工程]