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玫瑰果格瓦斯发酵工艺优化 - 中国知网
Source: webvpn.hebuee.edu.cn
Article summary:
1. This article discusses the optimization of a fermentation process for producing rose fruit gewürztraminer using Pichia kudriavzevii, Saccharomyces cerevisiae, and Lactobacillus plantarum.
2. Single factor tests and response surface tests were used to optimize the fermentation process.
3. The optimal fermentation process was found to be 8°Bx initial soluble solids content, 26°C fermentation temperature, 20 hours fermentation time, 2% total inoculum amount, and 1:1:1 inoculation ratio.
Article analysis:
The article is generally reliable in terms of its research methods and results. It provides detailed information on the materials and methods used in the study as well as the results of single factor tests and response surface tests conducted to optimize the fermentation process. The article also presents a clear conclusion based on the data collected from these experiments.
However, there are some potential biases that should be noted when evaluating this article. For example, it does not provide any information about possible risks associated with using Pichia kudriavzevii or other microorganisms in the fermentation process. Additionally, it does not explore any counterarguments or alternative approaches that could be taken to optimize the fermentation process. Finally, it does not present both sides of an argument equally; instead it focuses solely on optimizing the fermentation process without considering any potential drawbacks or limitations of this approach.