波尔多葡萄酒成首个在华获葡萄酒产区地理标志保护产品

正日前,质检总局批准对波尔多产区实施地理标志产品保护公告仪式在北京举行。法国驻华大使顾山,质检总局科技司、国际司负责人,波尔多葡萄酒行业联合委员会等相关代表出席了仪式。地理标志产品是指产自特定地域,所具有的质量、声誉或其他特性本质上取决于该产     

地理保护——优质葡萄酒的身份标记

葡萄酒消费已经进入全球化时代,WTO对葡萄酒地理标志提供额外保护,地理标志是识别一种原产于一成员方境内或境内某一区域或某一地区的商品的标志,而该商品特定的质量、声誉或其他特性基本上可归因于它的地理来源。WTO要求每一成员方应为各利益方提供法律手段,以阻止不是产自于某一地理标志所指地方的葡萄酒使用该地理标志。中国也应该利用地理保护提高葡萄酒产业的竞争力。对欧盟葡萄酒地理保护概况及新进展、TRIPS协议框架内的葡萄酒地理保护体系、中国葡萄酒地理保护的现状进行了分析,提出了中国葡萄酒地理标志保护的对策措施。     

保护好地理标志产品 做大“中国葡萄酒城”

<正>农产品地理标志是农业部对特定地域、特有农产品的认证标志,是国家农业产品的重要标志品牌。近日,从国家农业部传来喜讯,甘肃省威武市申请登记的"武威酿酒葡萄"符合农产品地理标志登记程序和条件,农业部准予登记,依法实施保护。这标志着2012年武威市荣获全国第一个、也是目前惟一的由国家命名的葡萄酒城——"中国葡萄酒城"这     

地理标志与山东葡萄酒产业集群发展研究

阐释了地理标志保护对葡萄酒产业集群发展的重大意义,指出因为葡萄酒地理标志的公共性与开放性以及战略定位不同而导致了葡萄酒地理标志发展的中外差异.结合山东地理标志葡萄酒生产的现状,说明山东葡萄酒地理标志的资源整合与产区整合亟待加强,并强调要科学处理葡萄酒地理标志与驰名商标的关系.     

法国地理标志产品保护制度的启示

<正>地理标志是知识产权的一个重要领域。在WTO《与贸易有关的知识产权协议》中,地理标志是同专利、版权、商标、工业设计、集成电路等并列的七大知识产权领域之一。法国地理标志产品保护制度,是世界建立最早,也是做得最成功的国家之一,其最有代表性的产业是葡萄酒业。1905年,受根瘤蚜危机的影响,法国葡萄酒大幅减产,一些不法商     

葡萄酒地理标志法律保护研究

分析了中国葡萄酒地理标志保护的现状及加强葡萄酒地理标志法律保护的意义,并对中国葡萄酒地理标志保护的法律法规以及部门规章的演变进行分析总结。指出应从建立葡萄酒地理标志保护专门法、专门的管理机构以及加强行业协会主体地位建设3个方面来完善葡萄酒地理标志法律保护。     

论中国葡萄酒地理标志体系的构建

对我国葡萄酒标准体系、葡萄酒地理标志认证标准体系的发展作了简要介绍。对新旧世界葡萄酒地理标志保护体系的部分成果及其相互关系进行分析,提出在当前国际形势下,中国葡萄酒地理标志认证标准的构建应考虑地理标志制度、保持国际化取向和兼顾地方性。     

要闻 2024.02

<正>行业焉耆盆地葡萄酒地标成功注册本刊讯近日,国家知识产权局发布公告,“焉耆盆地葡萄酒”正式核准注册为地理标志证明商标。通过申请地理标志证明商标,可以合理、充分地利用与保存自然资源、人文资源和地理遗产,有效地保护优质特色产品和促进葡萄酒产业发展,提高焉耆盆地葡萄酒品牌的影响力,增强消费者对焉耆盆地葡萄酒的认可度,提升焉耆盆地葡萄酒产品在国内、国际市场的知名度和竞争力。     

古今皆爱 香飘四海——地理标志产品之北京怀柔板栗

开栏语:地理标志,又称原产地标志,其标志出某商品来源于某地域内,或来源于该地域中的地区或某地方,该商品的特定质量、信誉或其他特征主要与该地理来源有关。可以说,获得地理标志的产品是精华中的精华,是地方的名片、国家的骄傲。自1999年实施地理标志产品保护制度以来,我国已对上千个产品实施了地理标志保护,范围涉及白酒、葡萄酒、黄酒、茶叶、水果、花卉、工艺品、调味品、中药材、水产品、肉制品以及其他加工食品等多个领域,产地范围遍布全国。为宣传民族骄傲、提升产品知名度,本杂志将于2013年起开设专栏,以饕读者。     

地理标志铸造山东葡萄酒原产地品牌

山东葡萄酒资源丰富,但缺乏整体规划与产业集群。鲁葡之秀,需实施山东葡萄酒地理标志保护,结合山东葡萄酒产业布局与区域经济特点,建立8个产业集群网络平台,精心铸造山东葡萄酒原产地品牌。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the