CAJ | 학술논문

以甘蔗汁为原料，探讨甘蔗果酒发酵过程中主要指标的变化规律。应用Logistic和Leudeking-Piret模型方程，建立甘蔗果酒发酵过程中菌体生长、产物生成、基质消耗动力学模型。结果表明，模型预测值与实验实测数据拟合度分别为0.98333、0.97156、0.97227，平均拟合误差分别为1.406%、6.263%、4.242%，模型拟合良好，基本反映了甘蔗果酒发酵过程的动力学特征。发酵3 d后发酵液中菌体量为10.2 g/L，酒精度14.1%vol，残糖含量103 g/L， pH4.83。
이감자즙위원료，탐토감자과주발효과정중주요지표적변화규률。응용Logistic화Leudeking-Piret모형방정，건립감자과주발효과정중균체생장、산물생성、기질소모동역학모형。결과표명，모형예측치여실험실측수거의합도분별위0.98333、0.97156、0.97227，평균의합오차분별위1.406%、6.263%、4.242%，모형의합량호，기본반영료감자과주발효과정적동역학특정。발효3 d후발효액중균체량위10.2 g/L，주정도14.1%vol，잔당함량103 g/L， pH4.83。
Sugarcane juice was used as raw materials to explore the change rules of main substances during the fermentation of sugarcane wine. The model equations of Logistic and Leudeking-Piret were applied to establish the kinetic models of cell growth,product formation and sub-strate consumption. The results suggested that, the fitting degree of the prediction data of kinetic models and the experimental measured data were 0.98333, 0.97156 and 0.97227 respectively, moreover, the average fitting errors were 1.406 %,6.263 % and 4.242 % respectively. The models were fitting well and could basically reflect the kinetic characteristics during the fermentation of sugarcane wine. 3 d after the fermenta-tion, bacterial content, alcoholicity, residual sugar concentration and pH value in fermenting broth were 10.2 g/L,14.1%vol, 103 g/L, and 4.83 respectively.