食品与机械2016，Vol.32Issue(12)：7-11,44,6.DOI:10.13652/j.issn.1003-5788.2016.12.002
桑葚果酒分批发酵动力学研究
The batch fermentation kinetics of mulberry fruit wine
摘要
Abstract
The laws of cell growth,product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice.The kinetic models were established through Logistic model equation to fit the curves of cell growth,product formation and substrate consumption.The results showed as follows:When the initial sugar concentration was 200 g/L,the inoculation of activated yeast was 5%,and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L,the number of yeast increased to 2.83×108 CFU/mL and the ethanol concentration reached 9.01%.The models fitted well for cell growth,product formation and substrate consumption.The R2 of models was 0.974,0.988 and 0.991 respectively.Meanwhile,the models could reflect and predict the fermentation process of mulberry wine well.关键词
桑葚/果酒/发酵/动力学Key words
mulberry/fruit wine/fermentation/kinetics引用本文复制引用
胡永正,李明元,李梅,丁文武,康玲,王冲,陈建桦,李春梅..桑葚果酒分批发酵动力学研究[J].食品与机械,2016,32(12):7-11,44,6.基金项目
四川省科技支撑项目(编号:2015NZ0007) （编号:2015NZ0007）
