| 摘要 |
A method, for the production of foodstuffs and/or drinks which are alcoholic and/or contain lactic acid, by means of microorganisms and/or enzymes obtained therefrom in an aqueous fermentation broth by recording and controlling the temperature of the broth and fermentation parameters present in the broth, is disclosed. The method is characterised in that at least two parameters are recorded, selected from: temperature change with time, total sugar concentration and reduction thereof with time, ratio of glucose to fructose concentration, reduction in malate concentration with time, or increase in lactate concentration with time. On threshold values for at least one of said parameters being exceeded the temperature of the fermentation broth is changed by cooling or heating until the parameter(s) is(are) within threshold limits again or an undesired metabolic reaction is inhibited or stopped. A device for carrying out said method is also disclosed. |
