酒精发酵

基于改进PSO算法的酒精发酵过程补料优化

Optimization of Feeding Rate for Alcohol Fermentation Based on Improving Particle Swarm Optimization

结果表明，基于BP神经网络酒精发酵过程的模拟与预测是实现酒精发酵在线监测的一种可行的手段。

The results indicated that the model of alcohol fermentation process based on BP neural network could be a feasible way to monitor the alcohol fermentation online .

CO2循环、活性炭吸附酒精发酵的研究

Study on ethanol fermentation by co_2 recycle and activated carbon adsorption

以玉米为原料，研究了超氧化物歧化酶（SOD）的提取及对酒精发酵的影响。

The extraction of superoxide dismutase from maize and its effect on ethanol fermentation were studied .

研究用臭氧水代替部分SO2，以番茄为原料，经过酒精发酵的番茄酒生产工艺。

The processing of tomato wine in which SO_2 was partially substituted by ozone was studied .

混合菌株利用液化产物的酒精发酵，酒精含量可达到19.0%（V／V）。

The mixed strains can turn the liquefaction products into alcohol , and its highest content is 19.0 % ( V / V ) .

而用提取SOD后的玉米渣进行酒精发酵，其淀粉出酒率达到54.25%。

Moreover , the ethanol yield of starch reached 54.25 % when ethanol fermentation was processed with maize residue after extracting SOD .

酿酒酵母（saccharomycescerevisiae）作为关键微生物对酒精发酵起主导作用。

Saccharomyces cerevisiae , as the key microorganism , played a leading role in the fermentation .

本文利用单因素试验和二次通用旋转组合设计研究了磷酸氢二铵、硫酸铵、硫胺素等外加营养素对苹果酒酒精发酵结束后结合SO2量的影响。

The paper studied the effect of ammonium monoacid phosphate and other nutrients on binding sulfur dioxide after cider fermentation by single element experiments and rotary unitized design .

结果表明，在酒精发酵过程中添加适量氮源，可明显提高酵母细胞的数量和发酵能力，缩短发酵周期12h；

The results showed that the fermentation ability of yeast was promoted by adding suitable nitrogen , and fermentation period was shortened 12 h.

通过单因素试验考察了发酵温度、发酵pH、发酵时间、不同氮源等对酒精发酵的影响，应用正交试验法优化了发酵条件与发酵培养基中营养盐的组成。

Fermentation conditions have been studied , such as fermentation temperature , pH , and nitrogen adding , and so on . The conditions of fermentation and the need of nutrition salts in fermentation substrate have been studied via orthogonal experiments .

酒精发酵完成后果酒中营养的缺乏会抑制乳酸菌的MLF。

The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria .

经酒精发酵60h，酒精度达5.0°；

After 60 h of alcohol fermentation , the alcohol content was up to 5.0 ° .

酒精发酵阶段，酵母菌生长快且转化率高，较三角瓶发酵可提前24h达到预期酒精含量，且对糖的转化较彻底。

During the alcoholic fermentation , yeast having higher conversion and faster growth than a triangle bottle fermentation can achieve expected 24h ahead of sugar and alcohol content , the transformation is thoroughly .

使用木薯淀粉进行酒精发酵，在50L发酵罐中进行实验。

The alcoholic fermentation is studied using cassava flour , and the experiment is taken in the 50-liter fermenting tank .

黑曲霉HS-16纤维素糖化菌的选育及在酒精发酵中的应用研究

Selection of A. niger HS-16 Strain and its Application to Alcohol Fermentation

酒精发酵料水比1：3，发酵时间控制在48h左右，发酵液酒精度在10.5%上下波动，平均淀粉利用率达92%。

The rate of material and water was 1:3 , the fermentation time can be controlled at around 48 h and the alcohol content was about 10.5 % and the average conversion rate was 92 % .

该18株融合子酒精发酵能力经与传统的用营养缺陷型标记筛选的23株融合子比较，表明用RAPD标记筛选到的融合子群体中，高产菌株所占的比例明显高于前者。

Compared ethanol fermentation power of these 18 fusants with 23 fusants selected by auxotrophic marker , the results demonstrated that percentage of high ethanol-yielding strains in fusants population selected by RAPD marker was significantly high than fusants population selected by auxotrophic marker .

总结出柿子果酒的生产工艺，酒精发酵最佳条件为：初始生产糖度18°Bx，初始酸度pH3.8，发酵温度25℃，发酵时间14d。

The optimal conditions of ethanol fermentation were obtained : the initial sugar content 18 ° Bx , the initial pH 4.0 , the fermentation temperature 28 ℃, and the fermentation time 14 d.

结果表明：酒精发酵的枣汁含糖量18°Bx，接种量10%，30℃发酵6d，酒精体积分数8.0%；

The results indicated that , for alcoholic fermentation : sugar 18 ° Bx content in jujube juice , inoculum 10 % , fermentation at 30 ℃ for 6 d and alcohol 8.0 % ( v / v );

较全面地介绍了葡萄酒微生物降酸技术的主要内容。包括乳酸菌进行的苹果酸乳酸发酵（MLF），裂殖酵母进行的苹果酸酒精发酵（MAF）以及转基因酵母进行的MLF等降酸方法。

This paper briefly introduced the application of bio-deacidification technology in wine-making , including malo-lactic fermentation ( MLF ) by lactic acid bacteria , malo-alcoholic fermentation ( MAF ) by fission yeast and MLF by transgenic yeast .

并且通过对酒精发酵力和酒精发酵性能的综合分析，得到一株性能良好的单倍体S-3，可以作为以后杂交实验的亲本。

And through the comprehensive analysis of the fermentation capability and performance , a haploid strain S-3 with good biological function was obtained and could be used as the parent strains in the future hybridization experiment .

在酒精发酵阶段，发酵适宜的条件为：酵母接种量10%，适宜发酵温度30℃，发酵时间80h，发酵液的酒精含量可达7.0%。

The optimum fermentation conditions were obtained when the inoculating amount of liquid seed was 10 % , culture temperature of 30 ℃, 80h respectively in Alcohol fermentation and the amount of alcohol could reach to 7.0 % .

试验表明：黑曲霉用量2.5%，糖化与酒精发酵180h，后熟9d，可以大幅度减少食醋浑浊与沉淀。

It was showed that the extent of turbidity and precipitation could be greatly reduced under the following fermentation conditions : inoculum of Aspergillus niger 2.5 % , saccharification and alcohol fermentation for 180 h , and maturation for 9 d.

从20种糖化酶制剂中优选出适于糖化玉米原料的2种酶制剂，用酵母菌株1031-R于40℃检验了适合玉米原料酒精发酵的条件。

Two enzyme preparations suitable for saccharification of raw corn grits were selected among about 20 kinds of saccharifying enzyme preparations . Suitable ethanol fermentation conditions of raw corn grits was examined using yeast strain 1031-R at 40 ℃ .

酒精发酵中应用酸性蛋白酶的研究

The Study on the Application of Acid Proteinase to Ethanol Fermentation

酒精发酵饲料对延边黄牛产肉性能的影响

Effect of alcohol-fermented feedstuff to the meat production of Yanbian cattle

文中还提出了将此反应器用于酒精发酵生产过程的设想。

And its application to ethanol fermentation process has been proposed .

酒精发酵固定化载体的选择

Choice The Prepartion of Carrier by Immobilized Yeast on Alcohol Fermatation

能源甜菜酒精发酵的工艺优化及数学模型

Technological optimization and mathematical model of alcohol fermentation of energy beet