摘要
对宣木瓜酒发酵动力学进行研究,提出拟合方程,利用origin6.1软件对实验数据进行处理,得到了酵母菌生长数量模型拟合方程,该方程较好地反映了宣木瓜酒发酵过程的动力学特征。采用模糊数学的方法对宣木瓜果酒感官评价结果进行分析,结果表明,模糊数学方法适用于宣木瓜酒感官评价。
The fermentation kinetic models of Chaenomeles speciosa sweet nokai wine were studied, the corresponding fitting equation was obtained, and the experimental data were processed by software origin6.1, finally the fitting equation of microzyme growth ＆ quantity models was obtained which could clearly display the kinetic characteristics during the fermentation of Chaenomeles speciosa sweet nokai wine. Besides, the sensory evaluation results of Chaenomeles speciosa sweet nokai wine were analyzed by fuzzy mathematics and the results suggested that fuzzy mathematics is suitable for sensory evaluation of the wine.
出处
《酿酒科技》
2009年第6期33-36,共4页
Liquor-Making Science & Technology
基金
贵州省教育厅自然科学研究基金(黔教科2007087)
凯里学院科研基金(Z0803)
凯里学院研究生科研基金(YJS200816)共同资助
关键词
果酒
宣木瓜酒
发酵动力学
感官评价
fruit wine
Chaenomeles speciosa sweet nakai wine
fermentation kinetic models
sensory evaluation
