基于現(xiàn)代發(fā)酵工程的釀酒過程優(yōu)化與控制研究
摘 要：近年來，隨著生物技術(shù)的飛速發(fā)展，現(xiàn)代發(fā)酵工程在釀酒行業(yè)中的應(yīng)用日益廣泛，成為提高釀酒效率和產(chǎn)品質(zhì)量的關(guān)鍵技術(shù)。本文通過介紹發(fā)酵工程，分析釀酒過程中的優(yōu)化措施，探究釀酒過程中的控制技術(shù)以及質(zhì)量控制要點，期望能夠?qū)崿F(xiàn)釀酒過程的高效化和標準化，進一步提升釀酒產(chǎn)品的品質(zhì)和生產(chǎn)過程的可持續(xù)性。
關(guān)鍵詞：發(fā)酵工程；發(fā)酵參數(shù)；自動化控制
Research on Optimization and Control of Brewing Process Based on Modern Fermentation Engineering
LUO Guorong， LI Sha， DENG Haixin
（Danquan Liquor Co.， Ltd.， Nandan 547200， China）
Abstract： In recent years， with the rapid development of biotechnology， modern fermentation engineering has been widely used in the wine industry， and has become a key technology to improve wine efficiency and product quality. This paper introduces fermentation engineering， analyzes the optimization measures in the winemaking process， explores the control technology and quality control points in the winemaking process， hoping to achieve high efficiency and standardization in the winemaking process， and further improve the quality of winemaking products and the sustainability of the production process.
Keywords： fermentation engineering; fermentation parameters; automation control
釀酒過程的優(yōu)化和控制一直是釀酒科學研究的核心內(nèi)容，其目的在于提高酒精產(chǎn)率、改善產(chǎn)品質(zhì)量并降低生產(chǎn)成本。（剩余4194字）