酒精发酵的自动监测:趋势和挑战
Tomáš Horváth1,2, Szilárd Kun3, László Sipos3,4
1School of Computing, Engineering and the Built Environment, Edinburgh Napier University, Sighthill Court, Edinburgh, EH11 4BN Scotland, UK.
Journal of food science and technology
|February 25, 2026
概括
自动发酵监测显示生物传感器具有前景,但目前基于实验室的研究缺乏工业验证和标准化数据科学实践. 需要一个公共的发酵数据数据库.
科学领域:
- 生物技术是生物技术.
- 发酵科学 发酵科学
- 传感器技术 传感器技术
背景情况:
- 自动监测酒精发酵对于检测烈酒生产中的故障至关重要.
- 目前的自动化系统主要关注温度等有限的参数,忽视了更广泛的特性.
- 现有的自动发酵监测解决方案,特别是在酒和葡萄酒行业,缺乏批判性评估和比较.
研究的目的:
- 批判性地审查和评估有关酒精发酵自动监测的科学文章.
- 评估传感器类型,发酵材料以及当前解决方案的可行性/可重复性.
- 讨论数据分析方法,并提供科学和工业视角,特别是蒸行业.
主要方法:
- 系统审查和批判性评价关于自动发酵监测的科学文献.
- 分析传感器技术,包括电子鼻子和电子舌头生物传感器.
- 讨论应用于发酵数据的数据分析和机器学习技术.
主要成果:
- 电子鼻子和电子舌头生物传感器代表了先进发酵监测的有希望的途径.
- 对于发酵监测数据的公开数据库存在重大差距.
- 目前的研究主要由孤立的实验室研究组成,缺乏工业规模的验证.
结论:
- 生物传感器为自动发酵监测提供了一个有希望的未来.
- 对于标准化,公开可访问的数据集和对当前技术的工业验证有着至关重要的需求.
- 机器学习在发酵监测研究中的应用往往不符合既定的数据科学标准.
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