| 摘要: |
| 在分析桃红葡萄酒酒精发酵过程中密度实测数据的基础上，建立了桃红葡萄酒酒精发酵过程密度变化规律的数学模型。当葡萄原料含糖量低于12％酒度要求时，加糖操作可将桃红葡萄酒酒精发酵密度随时间变化的曲线分为2段，用回归分析法分析结果表明，加糖前密度随时间的变化规律可用二次方程描述，加糖后密度随时间的变化规律可用对数方程描述。 |
| 关键词: 桃红葡萄酒 酒精发酵 密度 数学模型 |
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| 基金项目:陕西省科技攻关项目(2002K08-G12) |
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| Building of mathematic model of density variation during pink wine alcohol fermentation |
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| Abstract: |
| Based on the analysis of actual data of density during fermentation,the mathematic model of density changes during pink wine alcohol fermentation was established.The manipulation of sugar can divide the curve of pink wine dlcohol fermentation density with the changes of time into two parts when the sugar content of raw material-grape is lower than 12%.The regression analysis results showed that quadrative equation and logarithmic equation can be used to describe changes of density with changes of time before and after replenishing sugar respectively. |
| Key words: pink wine alcohol fermentation density mathematic model |
