黑加仑果酒发酵动力学研究

以黑加仑（Ribes nigrum L.）为原料制作果酒，接种酿酒酵母（Saccharomyces cerevisiae）后，每隔24 h测定黑加仑果酒的酵母菌数、酒精度和还原糖含量，探讨黑加仑果酒低温发酵过程中主要指标的变化。采用Logistic模型、SGompertz模型、DoseResp模型和Boltzmann模型进行非线性拟合，研究黑加仑果酒发酵过程动力学。结果表明，Logistic、DoseResp、Boltzmann和SGompertz等模型对黑加仑果酒发酵过程均呈现较好的拟合效果。其中，Logistic模型能较好地反映黑加仑果酒的发酵过程，对酵母菌数、酒精度和还原糖含量的拟合度分别为0.986 45、0.997 69、0.996 22，表明Logistic模型拟合黑加仑果酒发酵过程的动力学特征是可行的。

Fermentation kinetics of blackcurrant fruit wine

Using blackcurrant fruit as raw material to prepare wine,after inoculated with Saccharomyces cerevisiae,the yeast count,alcohol content and reducing sugar content of blackcurrant fruit wine were measured every 24 h,and the change of main indexes of blackcurrant fruit wine fermented in low-temperature was discussed.The Logistic model,SGompertz model,DoseResp model and Boltzmann model were used for nonlinear fitting to study the dynamics of the fermentation process.The results showed that Logistic,DoseResp,Boltzmann and SGompertz models showed good fitting effect on the fermentation process of blackcurrant fruit wine.Among them,Logistic model could better reflect the fermentation process of blackcurrant fruit wine,and the fitting degree of yeast count,alcohol content and reducing sugar content were 0.98645,0.99769,and 0.99622,respectively.The results indicated that Logistic model fitting the kinetic characteristics of blackcurrant wine fermentation process was feasible.