摘要
以海南红心火龙果为原料,添加SY型酵母酿制果酒,研究该发酵过程动力学。每隔12 h测定红心火龙果果酒的酒精度、酵母菌数目、残糖量。针对实验数据,应用Logistic和Dose Resp经典模型对其进行拟合。结果显示,拟合度均大于0.99,拟合效果良好,能够较好地描述红心火龙果果酒发酵过程酵母菌数目、酒精度、残糖量的动态变化。
The fermentation kinetics of Hainan red pulp hylocereusundatus wine using Saccharomyces cerevisiae SY was studied through chemostat cultivation. The alcoholic strength, the number of yeast and the residual sugar of pitaya wine were determined every twelve hour. According to the experimental data, classical model Logistic and Dose Resp were applied to fit the experimental data. Results showed that the degree of fitness were all over 0.99 and the fitting effect was excellent. The dynamic changes of yeast amount, alcoholic strength and residual sugar of pitaya wine was well described in the process of fermentation.
出处
《食品科技》
CAS
北大核心
2017年第6期106-110,共5页
Food Science and Technology
基金
海南省自然科学基金项目(20153159)
海南省高等学校科研项目(Hnky2016ZD-1)
关键词
红心火龙果
果酒
发酵动力学
red pulp hylocereusundatus
fruit wine
fermentation kinetics
