电导率在3种饮料酒发酵过程中在线监测的研究  

On-line monitoring of conductivity of three alcoholic drinks during fermentation

作　　者：李冲伟[1] 宋永[1] 李宏涛[1] 郝钢[1] 沈志伟[1] 

机构地区：[1]黑龙江大学生命科学学院微生物学高校重点实验室,黑龙江哈尔滨150080

出　　处：《中国酿造》2011年第7期36-38,共3页China Brewing

基　　金：黑龙江省教育厅科学技术研究面上项目专项资助(11541280)

摘　　要：该试验对酒精、葡萄酒和啤酒发酵过程中电导率与还原糖、酒精度之间的变化关系进行了研究,拟利用电导率来在线指示3种饮料酒发酵过程的终点。结果表明,在3种饮料酒的发酵过程中,电导率与还原糖和酒精度之间存在着一定的逻辑关系,利用电导率的实时变化能直接地反映还原糖和酒精度的变化趋势,但从产品质量的角度出发,该结论对于酒精发酵过程的在线监测具有更重要的理论意义。The relationships between conductivity, contents of reducing sugar and alcohol during alcohol, wine and beer fermentation were studied for study of using conductivity on-line monitoring the end of fermentation process of three alcoholic drinks. The results showed that there were some logical relations among the changes of conductivity, contents of reducing sugar and alcohol. Conductivity could reflect the contents of reducing sugar and alcohol during three alcoholic drinks fermentation. The results suggested that conductivity on-line monitoring had theoretical significance for alcoholic fermentation.

关 键 词：电导率 在线监测 酒精 葡萄酒 啤酒 发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]