Abstract
The laws of cell growth, product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice. The kinetic models were established through Logistic model equation to fit the curves of cell growth, product formation and substrate consumption. The results showed as follows: When the initial sugar concentration was 200 g/L, the inoculation of activated yeast was 5%, and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L, the number of yeast increased to 2.83×108 CFU/mL and the ethanol concentration reached 9.01%. The models fitted well for cell growth, product formation and substrate consumption. The R2 of models was 0.974, 0.988 and 0.991 respectively. Meanwhile, the models could reflect and predict the fermentation process of mulberry wine well.
Publication Date
12-28-2016
First Page
7
Last Page
11,44
DOI
10.13652/j.issn.1003-5788.2016.12.002
Recommended Citation
Yongzheng, HU; Mingyuan, LI; Mei, LI; Wenwu, DING; Ling, KANG; Chong, WANG; Jianhua, CHEN; and Chunmei, LI
(2016)
"The batch fermentation kinetics of mulberry fruit wine,"
Food and Machinery: Vol. 32:
Iss.
12, Article 2.
DOI: 10.13652/j.issn.1003-5788.2016.12.002
Available at:
https://www.ifoodmm.cn/journal/vol32/iss12/2
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