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.%以桑葚汁为原料,探讨果酒发酵过程中菌体生长、产物生成和底物消耗变化规律,利用 Logistic 模型方程拟合菌体生长、产物生成、基质消耗曲线,建立发酵动力学模型。结果表明,当发酵液初始含糖量为200 g/L 时,接种5%活化酵母,28℃发酵100 h后,残糖含量降为3.86 g/L,酵母数量增长为2.83×108 CFU/mL,乙醇含量达到9.01%,菌体生长、产物生成、基质消耗的动力学模型拟合度良好,模型R2分别为0.974,0.988,0.991,模型能较好地反映和预测桑葚果酒发酵变化的过程。
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