酒醅发酵过程中温度变化曲线的实时检测及其数学模型建立

Real-time Detection & Establishment of Mathematical Model of Temperature Change Curve of Fermented Grains in Fermentation Process

温度是影响微生物发酵的重要因素之一,酒醅温度的变化是由环境温度(主要是地温)和窖池微生物生长代谢共同作用的结果。本试验利用窖池温度检测系统对川南某酒厂3口窖池的酒醅温度进行实时检测,绘制出温度变化曲线,并拟合出数学模型。结果表明,温度变化曲线基本符合"前缓、中挺、后缓落"的传统经验。高斯拟合对温度数据的拟合效果较好,表明利用温度曲线模型预测整个发酵过程中温度曲线的变化趋势是可行的。

Temperature is one of the important influencing factors in microbial fermentation. Temperature change of fermented grains is determined by collaboration of environmental temperature （mainly land temperature） and microbial growth and metabolism in pits. In the experiments, real-time detection on fermented grains temperature of three pits in the distillery （located in south Sichuan） was done by use of pits temperature detection system, then temperature change curve was described and the relative mathematical model was established. The results showed that the temperature change curve was basically in accord with the description by traditional experience （slow culture in prior stage, strong culture in medium stage, and declining culture in late stage）. Besides, Gaussian Fitting had satisfactory fitting effects on temperature data, which indicated that the use of temperature curve model to forecast the change trend of temperature curve in the whole fermentation process was feasible. （Tran. by YUE Yang）