桑葚-草莓复合果酒发酵动力学模型建立  

Fermentation Kinetic Model of Mulberry-Strawberry Compound Wine

作　　者：熊亚[1,2] 李敏杰 刘姗[1,2] XIONG Ya;LI Min-jie;LIU Shan(Department of Biological and Chemical Engineering,Panzhihua University,Panzhihua 617000,Sichuan,China;The Engineering Center of Characteristic Biological Resources of Panzhihua Dry-hot Valley,Panzhihua 617000,Sichuan,China)

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,四川攀枝花617000

出　　处：《食品研究与开发》2021年第5期77-81,共5页Food Research and Development

摘　　要：为建立桑葚-草莓复合果酒发酵动力学模型,以草莓、桑葚为原料,以3∶2的质量比进行混合榨汁后带渣发酵,酿制得到酒液澄清透明,颜色为深红色,带有草莓清香的复合果酒。在果酒生产过程中,研究果酒发酵过程中菌体生长、基质消耗及产物生成的变化规律,应用Logistic模型方程建立酵母菌数量变化、酒精度变化的动力学模型,用Boltzmann模型建立了总糖含量变化的发酵动力学模型,并进行模拟。试验结果表明,模型的试验值与预测值之间的拟合度较高,分别为0.979、0.997、0.994。结果表明,模型的试验值和预测值的拟合度很高,能很好地反映桑葚草莓复合果酒在发酵过程中的动力学特征。In order to build the kinetic model of mulberry-strawberry compound wine,strawberry and mulberry were used as raw materials.They were mixed in the proportion of mass ratio 3∶2 and fermented,which could produce the compound fruit wine with bright and clear liquor,crimson color and fragrant smell of strawberry.In the process of wine brewing,the changes of cell growth,matrix consumption and product formation of the fruit wine were studied.Based on the Logistic model equation,the fermentation kinetics of yeast quantity and alcohol degree change were built,and the fermentation kinetics of sugar content change were built by Boltzmann model.The results of the experiment showed that the experimental values of the model and the predicted values had a high degree of fit,which were 0.979,0.997,and 0.994 respectively.The results showed that the experimental values of the model and the predicted values had a high fitting degree,the dynamic characteristics of mulberry and strawberry compound fruit wine during fermentation were reflected very well.

关 键 词：桑葚 草莓 复合果酒发酵 酵母菌 总糖 酒精度 发酵动力学模型 

分 类 号：TS262.7[轻工技术与工程—发酵工程]