基于现代发酵工程的酿酒过程优化与控制研究  

Research on Optimization and Control of Brewing Process Based on Modern Fermentation Engineering

作　　者：罗国荣 李莎 邓海昕 LUO Guorong;LI Sha;DENG Haixin(Danquan Liquor Co.,Ltd.,Nandan 547200,China)

机构地区：[1]广西丹泉酒业有限公司,广西南丹547200

出　　处：《食品安全导刊》2024年第22期38-40,共3页China Food Safety Magazine

摘　　要：近年来,随着生物技术的飞速发展,现代发酵工程在酿酒行业中的应用日益广泛,成为提高酿酒效率和产品质量的关键技术。本文通过介绍发酵工程,分析酿酒过程中的优化措施,探究酿酒过程中的控制技术以及质量控制要点,期望能够实现酿酒过程的高效化和标准化,进一步提升酿酒产品的品质和生产过程的可持续性。In recent years,with the rapid development of biotechnology,modern fermentation engineering has been widely used in the wine industry,and has become a key technology to improve wine efficiency and product quality.This paper introduces fermentation engineering,analyzes the optimization measures in the winemaking process,explores the control technology and quality control points in the winemaking process,hoping to achieve high efficiency and standardization in the winemaking process,and further improve the quality of winemaking products and the sustainability of the production process.

关 键 词：发酵工程 发酵参数 自动化控制 

分 类 号：TS261.4[轻工技术与工程—发酵工程]