陈 碧，王士龙，王忠东，冼霄霄，黄芳丽，王小明*

（广西科技师范学院，来宾546199）

摘要：为激发学生辩证创新思维，提高实践能力和学习内驱力，设计不同酵母对甘蔗酒品质影响的综合性实验。该实验以甘蔗汁为原料，以安琪RW活性干酵母、安琪SY活性干酵母、拉曼德果酒通用酵母、今酿多菌种发酵果酒曲、力克黄酒曲5种酵母为发酵剂，对比研究不同酵母对甘蔗酒品质的影响。采用感官评价和色差仪，提高学生对酒的色、香、味等品质的评价技能，同时借助现代分析仪器进行相关指标检测，培养学生运用食品分析仪器对食品各类指标进行分析检测及品质评估。综合实验涉及发酵食品工艺实验、感官评定、食品分析和安全管理等知识，实验设计基于超星学习通进行实时任务发布、技术监控反馈和持续改进，为实现高质量和数字化驱动的实验教学改革提供参考。

关键词：发酵；综合实验；数字化；人才培养

中图分类号：G642 文献标识码：A 文章编号：1674-506X（2025）03-0134-0009

Teaching Design of a Comprehensive Experiment for Sugarcane Wine Fermentation Based on Digitization Mode

CHEN Bi，WANG Shilong，WANG Zhongdong，XIAN Xiaoxiao，HUANG Fangli，WANG Xiaoming*

(Guangxi Science & Technology Normal University，Laibin 546199，China)

Abstract: In order to stimulate students’dialectical and innovative thinking，improve their practical ability and learning motivation，a comprehensive experiment was designed on the impact of different yeasts on the quality of sugarcane wine. This experiment used sugarcane juice as the raw material and Angel RW active dried yeast， Angel SY active dried yeast， Lallemand fruit wine general yeast， SHENLIAN multi- strain fermentation fruit wine agent and LIKE yellow wine agent， 5 kinds of yeasts as the fermentation agents， compared and investigated effects of different yeasts on the quality of sugarcane wine. Sensory evaluation was performed and colorimeter was employed to improve students’ evaluation skill for the color， aroma， taste， and other quality attributes of the wine. Meanwhile， modern analytical instruments were used to detect relevant indicators， cultivating students to use food analytical instruments to analyze and test various indicators of food and evaluate its quality. This comprehensive experiment involved knowledge of fermented food process experiment， sensory evaluation， food analysis， and safety management， etc. Based on Chaoxing study platform， this experimental design included real-time task release，technical monitoring feedback，and continuous improvement. It provides a reference for the realization of high quality and digitization driven experimental teaching reform.

Keywords: fermentation; comprehensive experiment; digitization; talent cultivation

doi: 10.3969/j.issn.1674-506X.2025.03-020