CAJ | 학술논문

为了达到利用腐烂葡萄生产乙醇的目的，通过气相色谱法对发酵过程中顶空气体成分进行分析．研究了气体成分变化对乙醇产生量的影响．实验表明：为了保证乙醇的增长趋势，必须在氧气和二氧化碳的相对含量比值小于2时，补加空气使氧气和二氧化碳的相对含量比值达到3.5左右．酿酒酵母 BDX 的生长期为7,d，第5天补加空气调整顶空气体成分，第7天发酵液中乙醇的含量可以达到7%以上．
위료체도이용부란포도생산을순적목적，통과기상색보법대발효과정중정공기체성분진행분석．연구료기체성분변화대을순산생량적영향．실험표명：위료보증을순적증장추세，필수재양기화이양화탄적상대함량비치소우2시，보가공기사양기화이양화탄적상대함량비치체도3.5좌우．양주효모 BDX 적생장기위7,d，제5천보가공기조정정공기체성분，제7천발효액중을순적함량가이체도7%이상．
Headspace gas in the fermentation process was analyzed with gas chromatography to optimize the methods for ethanol production by fermentating fruit and vegetable waste . Influence of the gas composition on the ethanol production was analyzed. Experiments show that in order to produce as much ethanal as possible,when the relative ratio of oxygen to carbon dioxide is below 2,air should be added to make the relative ratio of oxygen to carbon dioxide up to about 3.5. The growing period of Saccharomyces cerevisiae BDX is 7,days. The ethanol content on the 7th,day in the fermentation broth could be more than 7%when the air is supplied on the 5th,day to adjust the headspace gas composition.