精酿啤酒分批发酵动力学模型研究  

Study on Batch Fermentation Dynamic Model of Craft Beer

作　　者：张雪 桑贺 冯玮[1] 宋鹏 王飞 徐伟[1] ZHANG Xue;SANG He;FENG Wei;SONG Peng;WANG Fei;XU Wei(School of Life Science,Liaocheng University,Liaocheng 252000 China)

机构地区：[1]聊城大学生命科学学院,山东聊城252000

出　　处：《西华大学学报（自然科学版）》2024年第4期37-43,73,共8页Journal of Xihua University:Natural Science Edition

基　　金：山东省自然科学基金青年基金(ZR2023QC042)。

摘　　要：精酿啤酒具有口感纯正、新鲜、营养丰富的特点。为建立精酿啤酒分批发酵动力学模型,对发酵过程的动态平衡和定量关系进行较好地预测和控制,文章选择酵母菌生长、糖类基质消耗和乙醇生成3个主要发酵指标为对象,研究三者随发酵时间的变化规律,同时采用Origin软件,使用经典的DoseResp、SGompertz、Boltzmann等经验模型对发酵过程的数据进行非线性拟合,建立精酿啤酒分批发酵动力学模型。结果表明:在精酿啤酒分批发酵过程中,预测酵母菌生长、乙醇生成使用Boltzmann模型得到的模型拟合度较高;糖类基质的消耗使用DoseResp模型得到的模型方程拟合度较高;酵母菌生长、乙醇生成和糖类基质消耗的模型的R2分别为0.9865、0.9974和0.9992。所得到的分批发酵动力学模型可以为精酿啤酒分批发酵工艺的控制提供参考。Craft beer has the characteristics of pure taste,freshness and richer nutrition.The batch fermentation dynamic models of craft beer will be established.In order to predict and control the dynamic balance and quantitative relationship during the fermentation of craft beer,three indices of yeast growth,carbohydrate substrate consumption and ethanol production were selected as the objects.The change rules of yeast growth,carbohydrate substrate consumption and ethanol production were studied with fermentation time.The classical empirical models such as DoseResp,SGmpertz,Boltzmann etc.were used to fit the fermentation process data using Origin software.The batch fermentation kinetics model of craft beer was constructed.The results show that the Boltzmann model equation obtained has a good fit for predicting yeast growth and ethanol production.The DoseResp model equation obtained has a good fit for predicting sugar consumption during batch fermentation of craft beer.The R^(2)values of model equations for predicting yeast growth,ethanol production and sugar consumption are 0.9865,0.9974 and 0.9992 respectively.The obtained kinetic model of batch fermentation can provide guidance for controlling the batch fermentation pro-cess of craft beer.

关 键 词：精酿啤酒 分批发酵 动力学模型 酵母菌 

分 类 号：TS262.5[轻工技术与工程—发酵工程]