茶酒发酵动力学研究

Fermentation Kinetics of Tea Wine

以信阳毛尖和蔗糖为原料,酿酒酵母为发酵菌株,研究茶酒发酵过程中主要理化指标的变化规律,并基于Logistic方程、Luedeking-Piret方程和DoseResp模型,对茶酒发酵过程中菌体生长动力学、酒精生成动力学、底物消耗动力学模型进行模拟。结果显示:拟合平均误差分别为2.32%、3.82%、5.53%,说明模型拟合良好,能较好地反映茶酒在发酵过程中的动力学变化。同时,发现茶酒发酵过程中主要理化指标的变化有一定规律,为优质茶酒的开发和研制提供了理论基础。

Using Xinyang Maojian tea and sucrose as raw materials, tea wine was fermented by adding Saccharomyces cerevisiae. The changes of main physicochemical indexes in the fermentation process of tea wine were studied. Mathematical kinetic model describing, the time-course of biomass, alcohols and substrates of tea wine were obtained based on the Logistic, Luedeking-Piret and DoseResp model. The results showed that the average errors were 2.32 %, 3.82 % and 5.53 %, respectively, indicating that the model fitting was good and can better reflect the dynamics of the tea wine during the fermentation process. At the same time, it was found that the main physicochemical indexes in the fermentation process of tea wine were also regular, which provided a theoretical basis for the development and research of high quality tea wine.