基于Labview的黄酒发酵控制系统设计与实现-论文-捷迅论文网 关键词：黄酒发酵；Labview；PLC；数据库；RS—485 [gap=762]Key words：rice wine fermentation；labview；PLC；data base；RS485
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The Dissolved Oxygen (DO) control system for rice wine fermentation is an unstable system with multi-disturbance, time-varying and nonlinearity.
黄酒发酵溶氧控制系统是一个多干扰的、时变的、非线性的不稳定系统。
This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母菌和乳酸杆菌的协同发酵作用。
The use of fresh rice milk instead of part of production water in yellow rice wine fermentation process could effectively inhibit acids formation and the proper addition level of rice milk was 40 %.
黄酒发酵过程中用新鲜米浆水替代部分投料用水，可以起到“以酸制酸”的作用，最适宜的浆水添加量为40 %。
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