啤酒企业释放行业转型信号 “10年没涨”的啤酒淡季集体涨价

正正处在销售淡季的啤酒打响了2018年酒业涨价的第一枪,这也是近10年来啤酒企业首次集体涨价。近日包括华润雪花、青岛在内的多家啤酒企业发布通知称,从1月1日起将对产品进行价格调整。对于涨价原因,企业公告表示是由于原材料价格上涨。业内人士认为,涨价的背后还与啤酒企业想要治愈前些年的并购"后遗症"有关;此外,目前啤酒行业的局面已经趋向稳定,企业从追求规     

啤酒，你的激情是否在今夏释放——08我国存季啤酒市场走向预测

今年以来,啤酒的生产和消费仍然保持着两旺的势头,啤酒市场依然充满生机活力。1-2月份,全国累计生产啤酒456．72万千升,增长了11．19％。进入2008年春天,受国际啤麦市场的影响,啤酒生产成本有所提高,特别是国内外啤麦价格上涨,水、电以及运输费大幅度涨价在啤酒行业与市场掀起了波澜。啤酒企业在原材料成本上涨以及食品行业涨价的大潮中终于耐不住寂寞了,纷纷将部分品种的价格上调。雪花、     

消费不断升级 食品行业回暖

正自从白酒企业连番进行涨价后,啤酒、黄酒、饮料等行业也纷纷涨价。事实上,涨价已成为这两年食品行业的"关键词"。而涨价的背后,不仅是因为原材料成本的上涨,更主要的原因是消费升级所致。随着2018年环保税的开征,以及运输、人员和综合原材料成本的上涨,从去年年底开始,食品行业便开始了接连的涨价潮,先是一线白酒企业涨价,二三线酒企紧随其后,后是"十年未涨"的啤酒企业也开始涨价,如今,这波涨价潮又波及到了饮料企业、黄酒企业。     

国产麦芽、小麦芽、高辅料啤酒的酿造试验

应用国产麦芽、小麦芽及高辅料酿造啤酒技术,一定程度上能有效降低啤酒的工艺制造成本,解决和消化啤酒原料的涨价因素。 1 小麦芽酿造啤酒的优缺点分析     

旺季来临，啤酒酝酿涨价风

与2008年啤酒行业提价不同的是,2009年直接影响啤酒行业成本的原材料并未涨价,但国内啤酒巨头依然在旺季来临之前纷纷选择上调主流酒价格,其原因何在？企业消化运营成本是否是调整价格的唯一目的？     

可口可乐将涨价 “大佬”带头可能引发跟风效应

<正>1月20日,燕京啤酒开始上调普通瓶装啤酒的出厂价格。然而这只不过是最近饮料"大佬"们带头涨价的例子之一,白酒行业的茅台和五粮液已经先涨一步;可口可乐杭州公司也宣布了涨价,引起了人们对全行业会否跟风涨价的担忧。据报道,从下月初开始,可口可乐杭州公司全线产品     

头条

约谈“打地鼠” 继康师傅和日化巨头之后。酒类行业也受到国家发改委的“关注”。三天两次被“约谈”。3月31日和4月2日,国家发改委价格司和价格检查司、商务部酒类流通管理办公室。先后紧急约谈中国酒类流通协会、中国酿酒工业协会、华润、青岛、燕京、百威四大啤酒集团以及十七家协会负责人,要求企业“充分认识企业行使自主定价权一定要服从国家大局”。发改委表示,在当前物价上涨压力较大的情况下。白酒行业涨价行为“不妥当”。不过,发改委同时表示,啤酒涨价“可以接受”。     

啤酒企业面临的新问题及市场营销策略的转变

2007年上半年国内啤酒市场继续保持着快速发展的势头，季节性消费高潮呈现喜人的景象。但在快速发展的同时，也存在着品种庞杂缺乏个性、创新乏力盲目跟风、倚重工艺忽视原料、品牌力弱、赢利力低、管理力差等问题。值得关注的是啤酒行业发展的外部环境越来越严峻，原料、能源涨价使啤酒行业本来就小的利润空间越来越小。然而，面临全行业的成本上涨与利润危机，啤酒巨头们却对提价谈虎色变。“在中国啤酒行业产能过剩的形势下，价格扭曲并不是由成本决定，市场才是决定因素”。     

世界啤酒产量增长情况

世界啤酒产量是各种酒类中最多的。从统计资料看五大洲共有一百○六个国家和地区生产啤酒。一九七二年以来,世界啤酒的产量每年增长都超过了二百万吨(表1)。一九七六年比一九七四年增加速度慢了一些,是因原料涨价而引起啤酒涨价的影响,但总的趋势还是增加的,尤以罗马尼亚较突出。世界五大洲,产量最多的是欧洲,占总产量的52.4%,其次是美洲(表2)。     

东北（黑龙江、吉林、辽宁）

吉林省啤酒涨价 梅河口例外，1月8日，吉林省多家啤酒厂联合宣布，将上调普通啤酒及纯生啤酒的价格，而且此次调价是全省统一行动。但这一行动却在梅河口受阻，辽宁北绿，青岛大众等五个啤酒品牌仍坚持不涨价，除该地区外，吉林省其他各县市的啤酒价格平均每瓶上涨了2角至3角。     

专业造就价值——达意隆含气灌装线在可口可乐顺利投产

<正> 5月24日,可口可乐公司公布了其新一代碳酸饮料C2的投放市场计划,该产品只含有传统可乐一半的糖分、卡路里和碳水化合物,但口味将不逊于传统可乐,这是可口可乐挑战非碳酸饮料的又一重大举措。可口可乐在夏季市场到来之前发布这一信息,无疑对碳酸饮料前景具有重大启示作用,也带动了其上游产业的发展。 作为中国饮料包装行业的领先设备     

Ruminal degradation of dried brewers grains, wet brewers grains, and soybean meal

A series of trials was conducted to determine the ruminal degradation of nitrogenous compounds and dry matter of soybean meal, wet brewers grains, and dried brewers grains. In situ and in vitro estimates of degradation were positively correlated but yielded different absolute values for measures of ruminal degradation. Ruminal digestion of protein, predicted from in situ data, was 42, 73, and 83% for brewers dried grains, brewers wet grains, and soybean meal. Drying of wet grains at either 50 or 150 degrees C increased resistance to ruminal digestion equally. Measurements of flow of dry matter and nitrogen of feed origin to the duodenum were made in vivo for diets containing either brewers dried grains or soybean meal. Negative apparent digestibility of nitrogen in the rumen for a 13% crude protein, brewers dried grains ration indicates the potential for using a non-protein nitrogen supplement with this ration. Resistance to digestion of nitrogen from brewers dried grains occurred only in the rumen. Amino acid patterns delivered to the small intestine and digestion of duodenal contents were similar for diets containing brewers dried grains or soybean meal.     

二次通用旋转试验设计优化黑曲霉固态发酵纤维素酶条件的研究

采用二次通用旋转试验设计,对黑曲霉(Aspergillus niger sp.)固态发酵啤酒糟生产纤维素酶的条件进行了优化,并建立了纤维素酶随啤酒糟与棉粕的配料比、料水比和发酵时间变化的二次回归方程。利用该方程探讨了各因子对纤维素酶的影响。结果表明,各因子对纤维素酶的影响顺序为:配料比>发酵时间>料水比,而因子的交互作用不显著。利用统计优选法寻优,确定了最优发酵条件:啤酒糟与棉粕的配料比7:3,料水比1:1.5,发酵时间66 h,滤纸酶活最高值为782.4 u/g。     

Milk production response to diets supplemented with dried brewers grains, wet brewers grains, or soybean meal

Forty four multiparous Holsteins, 114 +/- 28 days in milk (32 kg/day, 3.4% fat), were fed a basal diet of 12% crude protein and 20% acid detergent fiber for 10 days, then stratified by milk production into four groups. Cows were randomized to one of nine diets in a 3 X 3 factorial in which basal was supplemented with dried brewers grains, wet brewers grains, or soybean meal to supply in the diet 14.5, 16.0, and 17.5% crude protein. Eight cows remained on basal during the 50-day trial. Basal contained: 14% alfalfa silage, 27% ensiled ground-corn, 53% corn silage, and 6% vitamin-mineral mix. Milk production (kg/day) for cows fed dried brewers grains (29.4) and wet brewers grains (28.9) was higher than soybean meal (26.2) and basal (23.1). Milk production was different for diets with high (29.6) vs. low (27.8) and medium (27.2) protein. Dry matter intake (as percent of body weight) was 3.7, 3.5, 3.3, and 2.9 for dried brewers, wet brewers, soybean meal, and basal, respectively. Milk protein percent and milk fat percent differed for protein source. Rumen fluid ammonia nitrogen for combined 2, 4, and 6 h post-feeding, was (mg/100 ml) 10.4 for dried brewers, 14.9 for wet brewers, and 18.0 for soybean meal and increased from 13.2 to 15.4 with increased protein. Plasma urea tended to follow patterns of rumen ammonia. Dried brewers grains had lower apparent nitrogen digestibility but equal nitrogen balance, indicating more efficient metabolic use than soybean meal.     

ON THE DIFFERING RATES OF FRUCTOSE AND GLUCOSE UTILISATION IN SACCHAROMYCES CEREVISIAE

Fructose is utilised slower than glucose when the two sugars are fermented separately. This phenomenon occurs in a growth promoting medium as well as in brewers wort when using the brewing yeast Saccharomyces cerevisiae. The use of a fructose adjunct in wort at concentrations of 2% w/v and above, may result in residual concentrations of fructose to remain at the end of fermentation and consequently taint the beer with a sweet off-flavour. Glucose and fructose have no effect on maltose utilisation. Thus they do not exert catabolite repression on the maltose membrane transport system in the particular brewing strain of S. cerevisiae under investigation, when fermented in brewers wort.     

品牌整合——你准备好了吗?——也谈燕京、青岛介入茶饮料市场

<正> 在2001年12月,青岛朝日饮品有限公司建成投产。当时,这一消息带来的轰动,甚至超过了所有数额巨大的啤酒收购风波。 仅仅几个月,青岛的老对手——燕京也传出即将进入茶饮料领域的消息。目前,厂房设备等硬件设施已经基本就绪,年内即可投产。 来自茶饮料的诱惑 两大啤酒品牌几乎同时进入茶饮料市场,一方面,表明了茶饮料近年来的发展势头,给两个急于拓展经营范畴、多元化     

BREWERS GRAINS AS A SOURCE OF SELENIUM IN BEEF CATTLE RATIONS

Soils, and therefore crops, deficient in selenium in the Northeastern United States are well-known. Brewers grains containing barley grown on high-selenium western soils should serve as an efficient supplementary source of the element in cattle rations. In this study, beef cattle were fed a diet containing brewers grains for six months and their concentration of selenium in blood was compared to a control group of cattle fed a comparable diet but without brewers grains. The concentration of selenium in the blood of the cattle receiving brewers grains increased significantly (p < 0.01) from an initial level of 12.15 ± 2.74 (average ± standard deviation) micrograms/100 mL to 22.88 ± 3.54 at the end of the feeding period. The control group showed a nonsignificant increase from 15.35 ± 2.29 to 16.19 ± 2.08. There was no significant (p > 0.05) increase in average rate of weight gain between the two treatment groups.     

纤维素酶酶解啤酒糟的工艺研究

该文采取纤维素酶处理啤酒糟,旨在酶解啤酒糟中的纤维素。采用直接滴定法测定啤酒糟酶解液中的还原糖含量,通过单因素试验初步研究不同料液比、酶解时间、反应初始pH值、酶解温度、纤维素酶添加量等因素对酶解液中还原糖含量的影响。在此基础上,采用三因素三水平的正交试验优化其工艺条件。结果表明,纤维素酶酶解啤酒糟的最佳工艺条件为反应初始pH 6.0,酶添加量2.5%,酶解时间4 h。此时,酶解液中的还原糖含量为3.65 mg/mL。     

EFFECTS OF PATHOGEN-RELATED PROTEINS FROM BARLEY GRAIN ON BREWERS YEAST

Two basic glycoproteins homologous with thaumatin- and pathogen-related proteins of the PR-5 family were isolated from grain of brewers barley cultivar. The proteins inhibit fermentation and respiration of brewers yeast and exert a lethal effect on the yeast cells. In addition a significant release of cell constituents was registered. All these effects are dose dependent and tend to saturation at higher dosage. These results suggest that cell membrane damage causes the impairment of vital cell functions. Tracing these proteins in the course of the brewing process revealed that thermal treatment at the mashing stage of brewing leads to their disappearance due to denaturation.     

Evaluation of the physical structure of fodder beets, potatoes, pressed beet pulp, brewers grains, and corn cob silage

The physical structure of fodder beets, raw potatoes, ensiled pressed sugar beet pulp, ensiled brewers grains, and corn cob silage was evaluated in diets containing concentrates and either corn silage or grass silage as the roughage source. In one series of experiments, the chewing activity of eight cows was measured over 4 d. The beet pulp and fodder beets were added to the two roughage sources at two ratios [20:80 and 35:65, dry matter (DM) basis]. Potatoes, brewers grains, and corn cob silage were fed in a fixed amount (5 to 6 kg of DM) with corn silage. The chewing indexes (eating and ruminating time per kilogram of DM ingested) for fodder beets and beet pulp averaged 34.3 and 32.3 min/kg of DM, respectively, and were hardly affected by the nature of the roughage or by the inclusion ratio. The chewing indexes for potatoes, brewers grains, and corn cob silage were 23.7, 56.6, and 41.6 min/kg of DM, respectively. In another series of experiments using 8 to 11 cows, the ratio of roughage to concentrates was lowered weekly by 5 percentage units, and the critical rough-age portion of the diet was determined (i.e., the amount just before a lack of physical structure was observed). The roughage source was either fed alone or supplemented with about 4 kg of DM of the experimental feed. The critical roughage portion of the diet decreased when the experimental feeds were added; the decrease was greatest with ensiled pressed beet pulp and was lowest with corn cob silage.