草莓果酒发酵动力学模型研究  

The Fermentation Dynamic of Strawberry Wine

作　　者：王荣荣 姜兴旭 朱静 WANG Rongrong;JIANG Xingxu;ZHU Jing(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院

出　　处：《信阳师范学院学报（自然科学版）》2019年第4期649-653,共5页Journal of Xinyang Normal University(Natural Science Edition)

基　　金：国家自然科学基金项目(11802246);河南省教育厅高等学校重点科研项目(18A550013)

摘　　要：以草莓为原料,对其打浆后添加果酒酵母进行发酵.在发酵过程中测定菌体浓度、糖度以及酒精生成量.利用Logistic模型、Luedeking-Piret模型和Dose Resp模型,分别建立了酵母发酵的菌体浓度变化模型、糖变化及酒精生成量变化模型.结果表明,模型与实验数据能够较好地拟合,平均误差分别为3.56%、13.01%、11.07%,能够较好地反映草莓果酒发酵过程中酵母菌数、糖消耗及酒精生成量的动态变化.With strawberry as raw materials,strawberry wine were fermented by adding fruit wine yeast into the strawberry pulp.The changes of the number of yeast,sugar content and ethanol content were determined during the fermentation process of the strawberyy wine.Logistic model,Luedeking-Piret model and Dose Resp model were used to establish the models of yeast fermentation cell concentration,sugar content and ethanol production.The results showed that the model fitted the experimental data well,and the average errors were 3.56%,13.01%and 11.07%,respectively.The model could reflect the dynamic changes of yeast count,sugar content and ethanol content during strawberry wine fermentation.

关 键 词：草莓果酒 动力学模型 拟合误差 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]