摘要
高浓度发酵在当下酒精发酵行业是势在必行。实现高浓度发酵,在采用高效酵母的同时,控制主发酵期的温度是很必要的。发酵温度由34℃降低为32.5℃,酒精度将达到16%vol以上,总糖维持在生产要求的2.5%左右,通过响应面法对高浓度发酵的条件进行优化,为生产提供参考和依据。
High- concentration fermentation is imperative in alcohol fermentation industry at present. Except for the use of high- efficiency yeast, it is necessary to control the temperature during chief fermentation period. In the experiment, as fermentation temperature dropped from 34℃ to 32.5℃, alcohol content would reach above 16 %vol with total sugar content at around 2.5 %, which met the requirements of the pro- duction. The optimization of high-concentration fermentation by response surface method provided reference for practical production.
出处
《酿酒科技》
2016年第9期86-88,共3页
Liquor-Making Science & Technology
关键词
高浓度发酵
响应面法
发酵温控
酒精
high-concentration fermentation
response surface method
temperature control
alcohol
