茶香型苹果酒发酵特征及其动力学模型

Fermentation characters and Kinetic models of tea-flavor cider

以绿茶、苹果为原料,探讨茶香型苹果酒发酵过程中主要物质的变化规律,并基于Logistic模型和Luedekingpiret方程,对茶香型苹果酒发酵过程中酵母生长动力学、酒精生成动力学、基质消耗动力学模型进行模拟。实验结果显示:模型预测值和实测值的拟合度分别为0.9679、0.9765、0.9849,模型拟合良好,较好的反映了茶香型苹果酒发酵过程的动力学特征。发酵10d后茶香型苹果酒的酒精度为10.2%(v/v),残余总糖为6.501g/L,总多酚为5.07mg/mL,总酯为0.251g/L,pH为3.54,酒体呈黄褐色,晶亮,具有新鲜悦怡的酒香和优雅的绿茶香。

In this study,Yeast Strains were used to ferment green tea and apple juice in liquid.The variation of the essential substances in the process of tea-flavor cider fermentation was investigated.In addition,kinetic models of cell growth,alcohol formation and sugar consumption were established on the basis of the Logistic and Luedekking -piret equation. The fit values of the three models were 0.9679,0.9？65,0.9849, respectively.The curve equation reflected the dynamic characteristics fermentation process commendably. After 10 days of fermentation, the essential substances concentration of the tea-flavor cider was as follows：alcohol degree 10.2% （v/v）, remains of total residual sugar 6.501g/L,total polyphenols 5.07mg/mL,total ester 0.251g/L and pH 3.54.The tea-flavor cider was special for its yellow brown in color,clear liquor,agreeable taste,and tea fragrance.