CAJ | 학술논문

糖蜜酒精发酵目前多采用双流加连续发酵工艺，其高低浓糖蜜稀释的流加比例对糖蜜连续发酵有重要影响。本文通过糖蜜发酵试验的方式，对不同流加比的投料方式进行简单分析，总结不同流加方式对糖蜜酒精连续发酵的影响。结果表明在相同的平均锤度下，低浓的比例越大时，发酵的时间也越短，出酒率也相对越高。
당밀주정발효목전다채용쌍류가련속발효공예，기고저농당밀희석적류가비례대당밀련속발효유중요영향。본문통과당밀발효시험적방식，대불동류가비적투료방식진행간단분석，총결불동류가방식대당밀주정련속발효적영향。결과표명재상동적평균추도하，저농적비례월대시，발효적시간야월단，출주솔야상대월고。
Continuous dual stream alcoholic fermentation processes are widely used on molasses currently. During this procedure, the proportion of the high and low molasses diluent is important. This article on the alcoholic fermentation processes of molasses, will serve to analyze and summarize different feeding methods and the effect of continuous dual stream alcohol fermentation. Results indicate that under the same average Brix, low concentration ratio results in shorter fermentation times. The rate of wine is also relatively higher.