西华大学学报（自然科学版）2024，Vol.43Issue(4)：37-43,73,8.DOI:10.12198/j.issn.1673-159X.5489
精酿啤酒分批发酵动力学模型研究
Study on Batch Fermentation Dynamic Model of Craft Beer
摘要
Abstract
Craft beer has the characteristics of pure taste,freshness and richer nutrition.The batch fer-mentation dynamic models of craft beer will be established.In order to predict and control the dynamic bal-ance and quantitative relationship during the fermentation of craft beer,three indices of yeast growth,carbo-hydrate 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 fer-mentation process data using Origin software.The batch fermentation kinetics model of craft beer was con-structed.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 R2 values of model equations for predicting yeast growth,ethanol production and sugar consumption are 0.9865,0.9974 and 0.9992 respectively.The ob-tained 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Key words
craft beer/batch fermentation/kinetics model/yeast分类
轻工业引用本文复制引用
张雪,桑贺,冯玮,宋鹏,王飞,徐伟..精酿啤酒分批发酵动力学模型研究[J].西华大学学报（自然科学版）,2024,43(4):37-43,73,8.基金项目
山东省自然科学基金青年基金(ZR2023QC042). （ZR2023QC042）
