Study on fermentation kinetics of mead
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摘要: 在前期工艺优化的基础上,探讨蜂蜜酒发酵过程中主要物质的变化规律,并基于Logistic方程与Luedeking R经验方程,对蜂蜜酒发酵过程中酵母生长动力学、酒精生成动力学、基质消耗动力学模型进行模拟。实验结果显示:模型预测值和实测值的拟合度分别为0.994、0.984、0.996,模型拟合良好,较好的反映了蜂蜜酒发酵过程的动力学特征。Abstract: Based on the optimization of mead production,the variation of the essential substances in the process of mead fermentation was investigated.In addition,the fermentation kinetics of mead was studied by determining the change in the concentration of yeast,alcohol and total sugar content in this paper.Based on Logistic equation and Luedeking equation,the kinetics models of cell growth,alcohol production and substrate consumption were set up.The fit values of the three models were 0.994,0.984,and 0.996,respectively.The model was found to be capable of reflecting all batch culture phases to a certain degree of accuracy.
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Keywords:
- mead /
- fermentation kinetics /
- kinetics models
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