啤酒生产中麦汁发酵过程的实验室模拟Ⅱ麦汁(主)发酵过程的热跟踪监测

The lab simulation of the industrial wort fermentation in beer brewing Ⅱ.Heat effect monitoring and following of the wort fermentation process

利用ＤＤＣ－Ⅱ型补偿式数字精密量热系统和专门设计的ＣＣＵ－Ⅰ型量热单元，对啤酒生产中在控温下麦汁发酵过程进行了实验模拟，获得了过程的热谱图，并对葡萄糖液进行了相同的发酵过程的热监控。对比和分析了二者的热谱图，从量热的角度验证了文献中关于酵母对糖发酵的作用历程的认识。另外，对影响发酵的主要因素进行了试验研究，并在选定的通气速率条件下进行了相同的发酵试验，为改进啤酒生产工艺。

A DDC Ⅱtype Digital compensation calorimetric system with the specially designed calorimetric vessel (see pt.Ⅰ)was used in the simulation experiments of the industrial wort fermentation through heat compensation.Heat effects during the fermentation process were continually and automatically monitored and recorded,and the total heat effects were calculated from the thermograms at regular time intervals.Analogous fermentations were carried out with glucose solutions at the same sugar concentration as that of the wort;and a comparison of their thermograms gave,from the angle of heat monitoring,a verification of the reported mechanism of wort fermentation.conditional tests for wort fermentation were made with the same calorimetric procedures by changing temperatures,sources of yeast solutions,etc,that wasknown as the dominating factors,To test the agitation effect,experiments were also conducted by bubbling gas through the liquid media at the selected gas flow rates (see pt.Ⅰ)and valuable results were obtained.