Sugarcane juice was used as raw materials to explore the change rules of main substances during the fermentation of sugarcane wine. The model equations of Logistic and Leudeking-Piret were applied to establish the kinetic models of cell growth,product formation and sub-strate consumption. The results suggested that, the fitting degree of the prediction data of kinetic models and the experimental measured data were 0.98333, 0.97156 and 0.97227 respectively, moreover, the average fitting errors were 1.406 %,6.263 % and 4.242 % respectively. The models were fitting well and could basically reflect the kinetic characteristics during the fermentation of sugarcane wine. 3 d after the fermenta-tion, bacterial content, alcoholicity, residual sugar concentration and pH value in fermenting broth were 10.2 g/L,14.1%vol, 103 g/L, and 4.83 respectively.
NETL
NSTL
万方数据
维普
