This work studies the production of alcoholic beverages using tomato pulp, aiming at characterizing fermentation kinetics by modelling. Batch fermentation tests were carried out in order to assess inoculum concentration, ranging between 1, 3 and 5 g/L, with sugar concentrations at 55, 110, 230 g/L and tomato must containing 20 g/L of pulp concentration at 30 °C and pH 5.5. The best process operating conditions were identified as 230 g/L of sugar and 5 g/L of inoculum, having obtained a tomato wine with 101.5 g/L of ethanol and 99.5% of biochemical efficiency. The kinetic constants obtained (µ_max) ranged between 0.2–0.5 day⁻¹ and a half-saturation constant (Ks) with an average value of 17.90 ± 1.08 g/L, exhibiting slow fermentation, with the exponential process lasting for approximately 4 days. The substrate consumption rates and ethanol yield reached maximum values of 4.54 g/(L⋅h) and 1.39 g/(L⋅h), respectively. The conversion factors of Y_X/S and Y_P/S were obtained as a function of initial substrate concentration (sucrose) and inoculum concentration. No sharp inhibition rates were observed, with only the Monod Model being used to describe the process.

这项工作研究了使用番茄纸浆生产酒精饮料的目的，旨在通过建模来表征发酵动力学。进行分批发酵测试以评估接种物浓度，范围为1、3和5 g / L，糖浓度为55、110、230 g / L，番茄在30°时必须含有20 g / L的果肉浓度C和pH 5.5。确定了最佳工艺操作条件为230 g / L的糖和5 g / L的接种物，获得了番茄酒，其中的乙醇含量为101.5 g / L，生化效率为99.5％。获得的动力学常数（µ _max）在0.2–0.5天^-1之间半饱和常数（Ks）的平均值为17.90±1.08 g / L，发酵缓慢，指数过程持续约4天。底物消耗速率和乙醇产率分别达到最大值4.54 g /（L·h）和1.39 g /（L·h）。获得了Y _{X / S}和Y _{P / S}的转换因子，它是初始底物浓度（蔗糖）和接种物浓度的函数。没有观察到明显的抑制率，仅用Monod模型描述了该过程。