嘉宝果果醋发酵动力学模型建立The Establishment of Fermentation Kinetic Model of Myrciaria cauliflora Fruit Vinegar
熊亚,李敏杰
摘要(Abstract)：
文章以嘉宝果果汁为原料，酿制出透亮澄清、色泽呈浅紫红色、具有嘉宝果清香味的嘉宝果果酒，加入果醋菌进行醋酸发酵，获得嘉宝果果醋。对其发酵过程中的醋酸菌生长量(OD值)、醋酸含量及酒精含量进行测定并建立嘉宝果果醋发酵动力学模型。采用Boltzmann模型建立了果醋菌生长量、醋酸生成量的动力学模型，相关系数R~2分别是0.997 2,0.994 3;采用Logistic方程建立了酒精消耗动力学模型，相关系数R~2为0.995 2。动力学模型的建立实验结果表明实验值和模型预测值的拟合度很高，能很好地反映嘉宝果果酒在发酵过程中的动力学特征，为嘉宝果果醋发酵提供参考。
关键词(KeyWords)： 嘉宝果;果醋;发酵;动力学模型
基金项目(Foundation):
作者(Author): 熊亚,李敏杰
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