自动化黄酒酿造系统技术的创新和特点

对筒仓贮存和输送、浸米、蒸饭、计量投料、生熟麦曲、压榨、澄清和勾兑、过滤、CIP清洗、煎酒过程等自动化酿造黄酒系统的创新点和特点详细论述,创新无缝连接的自动控制接合技术和集成,使各工序、设备、控制系统之间实现了流水线式连接贯通,建立了黄酒自动化酿造的集成技术,研制成功了自动化黄酒酿造系统,建成年产4万千升自动化黄酒酿造生产线;经生产运行,黄酒自动化酿造生产线运行良好,为酿酒业创新作贡献。     

梨酒酿造工艺研究进展

梨酒既保留了梨的营养价值又具有梨的特色风味。该文主要对梨酒酿造过程中涉及的工艺环节进行了介绍，涉及梨品种的选择、原料预处理、发酵菌株、发酵条件等方面，同时简述了梨酒香气组成及其功能性成分的研究现状，以期为梨酒研制和品质改良提供理论参考。     

葡萄酒酿造过程中产β-葡萄糖苷酶酵母菌研究进展

在葡萄酒酿造的微环境中，产β-葡萄糖苷酶的酵母菌种类繁多，其酶的活性也存在着显著的差异。该文对产β-葡萄糖苷酶的酵母菌种类、产酶部位、产酶工程菌的构建、产酶酵母菌的选育方法以及酿造过程中酶解产香机制等方面的研究成果进行了综述，以期为高产β-葡萄糖苷酶酵母菌的选育和葡萄酒酿造过程中香气品质的提升提供参考。     

茅台镇酱香型白酒酿造环境中真菌菌群多样性分析

采用高通量测序技术结合数理统计软件分析方法，系统研究茅台镇酱香型白酒不同酿造轮次生产环境中的真菌菌群结构及特征。7 个轮次中共检测到4 个真菌门、212 个真菌属。根据各菌门、属的相对丰度，子囊菌门（Ascomycota）和担子菌门（Basidiomycota）是茅台镇酱香型白酒酿造环节中各酿造轮次的优势菌门，节担菌属（Wallemia）、复膜孢酵母属（Saccharomycopsis）为各轮次绝对优势真菌属。不同轮次环境样品中真菌组成结构的相似度较高，但其各轮次标志性真菌属存在差异。7 个酿造轮次共有相同真菌属56 个，在各轮次占主导地位，特征性真菌属在各轮次当中相对丰度和占比较小但种类丰富。Ascomycota最强节点为德巴利酵母属（Debaryomyces），Basidiomycota最强节点为红酵母属（Rhodotorula）。本研究揭示了茅台镇酱香型白酒不同酿造轮次环境中真菌菌群结构及其特征，为深入研究酱香型白酒酿造机理以及对酿造环境中微生物结构的解析提供了参考依据。     

Molecular and biochemical aspects of Brettanomyces in brewing

Brettanomyces is a semi‐domesticated yeast that is a crucial component of lambic beers and is increasingly attracting the attention of the brewing industry. Brettanomyces display Saccharomyces‐like features, such as a positive Crabtree effect, ethanol synthesis and tolerance to harsh environments. Additionally, Brettanomyces exhibit β‐glucosidase and esterase activities, the production of phenolic compounds and tetrahydropyridines, together with the ability to ferment dextrins and breakdown cellobiose from wooden casks. Although the importance of Brettanomyces species is documented in the production of different beer styles, the molecular and biochemical features of these species required for brewing are poorly understood. Therefore, this work reviews the current knowledge of the molecular biology and biochemistry underlying the performance of Brettanomyces in the brewing industry. © 2019 The Institute of Brewing & Distilling     

Brewer’s spent grain as a functional ingredient for breadsticks

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and a_w progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples.     

白酒酿造机械化新工艺设备系统的实践

介绍了白酒酿造机械化新工艺的原理、设备选型、系统配置和实例及自动化控制在其中的应用,并展望了未来应用前景。     

Reduced acetaldehyde production by genome shuffling of an industrial brewing yeast strain

High levels of acetaldehyde produced by yeast during fermentation can be of concern to product quality. A novel approach, based on genome shuffling, was applied to reduce the production of acetaldehyde by industrial brewing strain YS86. Four isolates with different impacts of acetaldehyde concentration were obtained from populations generated by ultraviolet irradiation and nitrosoguanidine mutagenesis. These yeast strains were then subjected to recursive pool‐wise protoplast fusion. A strain library that was likely to yield positive colonies was created by fusing the lethal protoplasts obtained from both UV irradiation and heat treatments. After two rounds of genome shuffling, a recombinant YSF2–9 strain produced less acetaldehyde than wild‐type strain YS86, by 64.5 and 66.2% in laboratory and pilot plant fermentations, respectively. The shuffled yeast strain YSF2–9 was genetically stable and may have a potential application in brewing industry for managing acetaldehyde in beer. Copyright © 2017 The Institute of Brewing & Distilling     

Using Faster Gas Chromatography Analyses in Brewing Analytics

Dominant trends in analytical chemistry include miniaturization in sample preparation techniques and faster run times to provide high‐throughput screening, fast process monitoring and fast method development. This study focused on the application of narrow bore gas chromatographic capillary columns, 0.18 mm internal diameter, for brewing analyses. On these capillary columns, faster analyses could be performed compared to conventional GC capillary columns using 0.32 to 0.53 mm internal diameters. The robustness of the state‐of‐the‐art faster capillary gas chromatography, without compromising resolution, has been demonstrated with the analyses of beer flavour compounds such as lower and higher alcohols, esters and other volatile compounds such as acetaldehyde and dimethyl sulphide in beer. These methods were able to reduce sample run times by 60%.