Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Dengfeng Liu; Hongtao Zhang; Chi-Chung Lin; Baoguo Xu

doi:10.1016/j.cjche.2016.05.037

Your Location：

Home >

Browse articles >

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Process Systems Engineering and Process Safety | Updated：2026-01-06

- Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model
- Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model
- 中国化学工程学报（英文版） 2016年24卷第10期页码：1406-1412
- Affiliations：
  
  1. Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University,Wuxi,China,214122
  2. School of Internet of Things Engineering, Jiangnan University,Wuxi,China,214122
  3. Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University,Wuxi,China,214122
- Author bio：
- Funds：
- DOI：10.1016/j.cjche.2016.05.037
  中图分类号：
- 纸质出版：2016
- Accepted：
Scan QR Code
Dengfeng Liu, Hongtao Zhang, Chi-Chung Lin, 等. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model[J]. 中国化学工程学报（英文版）, 2016,24(10):1406-1412.

Dengfeng Liu, Hongtao Zhang, Chi-Chung Lin, Baoguo Xu. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model[J]. , 2016, 24(10): 1406-1412.
Dengfeng Liu, Hongtao Zhang, Chi-Chung Lin, 等. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model[J]. 中国化学工程学报（英文版）, 2016,24(10):1406-1412. DOI： 10.1016/j.cjche.2016.05.037.

Dengfeng Liu, Hongtao Zhang, Chi-Chung Lin, Baoguo Xu. Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model[J]. , 2016, 24(10): 1406-1412. DOI： 10.1016/j.cjche.2016.05.037.

摘要

Abstract

Chinese rice wine making is a typical simultaneous saccharification and fermentation (SSF) process. During the fermentation process

temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing

the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatureswere determined in batch cultures using amathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model

an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorilywith the developed temperature-dependent model. The temperature profile formaximizing the ethanol production for ricewine fermentationwas determined by genetic algorithm. The optimumtemperature profile began at a lowtemperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9℃

and then decreased slowly to 18℃ at 65 h. Thereafter

the temperature

was maintained at 18℃ until the end of fermentation. A maximum ethanol production of 89.3 g·L

-1

was attained. Conceivably

our model would facilitate the improvement of Chinese rice wine production at the industrial scale.

关键词

Keywords

references

浏览量

220

Downloads

CSCD

文章被引用时，请邮件提醒。

Submit

工具集

关联资源

A soft sensing method for biomanufacturing processes based on physics-informed variational learning with applications

SmdaNet: A hierarchical hard sample mining and domain adaptation neural network for fault diagnosis in industrial process

Process fault root cause diagnosis through state evolution mapping based on temporal unit shapelets

Development of an integrated process for the production of high-purity γ-aminobutyric acid from fermentation broth

Kinetic modeling of gamma-aminobutyric acid production by Lactobacillus brevis based on pH-dependent model and rolling correction