Effect of different technological processes on the chemical composition of myrtle (<Emphasis Type="Italic">Myrtus communis</Emphasis> L.) alcoholic extracts

Several technological processes were applied to improve the extraction efficiency in the production of myrtle (Myrtus communis L.) liqueur. The variations in the chemical composition of myrtle hydroalcoholic extracts were monitored in a laboratory scale for 40 days after the application of: double dose of berries; ultrasonic extraction; enzymes, to improve either the color or aroma extraction; and atmosphere saturated with nitrogen to improve the stability against oxidative degradations during extraction. Moreover, freezing at −20 °C was applied to myrtle berries as a technological strategy to prolong the use of berries, and macerates were obtained after 4, 8, and 12 months. Chemical investigation of macerates was performed using different analytical methods such as GC and GC-MS for the volatile compounds, HPLC-PDA for free anthocyanins, and spectrophotometric analysis for CIE L*a*b* coordinates and total anthocyanins. Dry matter and pH were also monitored during maceration. Among the different technological processes, the nitrogen-modified atmosphere was the most suitable technique to be applied in industrial scale. An industrial trial was applied with this process and alcoholic extracts and liqueurs have been obtained. The liqueur maintained a higher amount of anthocyanins, better CIE L*a*b* parameters and superior organoleptic characteristics compared to the traditional storage.     

超高效液相色谱-三重四极杆串联质谱法同时测定劲酒中8种活性成分含量

目的 建立超高效液相色谱-串联质谱( UPLC-MS/MS) 法同时测定中国劲酒中8种成分(甜菜碱、腺苷、香草酸、芦丁、阿魏酸、香草醛、黄芩苷、黄芪甲苷)的含量。方法 采用Agilent EC-C18色谱柱(4.6 mm×50 mm, 1.8 μm),以流动相为水0.1%甲酸水-0.1%甲酸甲醇为流动相,梯度洗脱,流速0.2mL.min^-1。采用电喷雾离子源进行正离子模式监测,多反应监测模式(MRM)用于定量分析。结果 中国劲酒中的8个成分在考察的浓度范围内具有良好的线性关系(r>0.998 1);回收率(n=6)在 96.7%～103.3%内,RSD均<4.38%;3批次间8个成分的含量差异较大。结论 该方法简便快速、专属性强、灵敏度高,可用于中国劲酒的质量控制。     

Fourier Transform Infrared Spectroscopy with Multivariate Analysis as a Novel Method for Characterizing Alcoholic Strength,Density, and Total Dry Extract in Spirits and Liqueurs

Fourier transform infrared (FTIR) spectroscopy allows fast throughput screening of beverages (less than 2 min per sample). Using partial least squares (PLS) regression, it was demonstrated that relative density and alcohol content, which have previously been calibrated only for extract-free spirits, can also be determined in highly viscous liqueur samples. In addition, total dry extract (TDE) was successfully calibrated for the first time for both spirit and liqueur screening. An inter-laboratory validation showed that the standard errors of prediction, ranging between 0.0006 and 0.0078 (relative density), 0.23 and 0.74 % vol (alcoholic strength), and 0.55 and 7.53 g/l (TDE), were satisfactory for use of the FTIR-PLS method in the context of screening analysis in official food control of alcoholic beverages.     

浅谈国内外利口酒的生产现状

对利口酒做详细介绍,对其国内外生产现状和主要生产方法做简要叙述,并通过实验室小试实验对利口酒的前景和市场做分析。     

柠檬利口酒的研制

介绍了用柠檬为原料生产利口酒的关键工艺操作以及最适工艺条件的确定     

Traditional walnut liqueur – cocktail of phenolics

The phenolic composition in walnut husks of the Slovenian cultivar Elit, which is a basic material for the traditional making of walnut liqueur, was investigated by HPLC with a PDA detector. Four different samplings of green husks were performed on different dates in order to compare the contents of phenolic compounds. The 2nd sampling coincided with the picking time of walnut fruits intended for the making of liqueur. Phenolic composition of walnut liqueur was investigated as well. Thirteen phenolic compounds were identified in walnut husks: chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, gallic acid, ellagic acid, protocatechuic acid, syringic acid, vanillic acid, catechin, epicatechin, myricetin, and juglone. In walnut liqueur, 1,4-naphthoquinone was also identified. The major phenolic in the husks was juglone with the highest content in the 2nd sampling; its content in walnut liqueur was low. The concentrations of individual phenolics in the liqueur were quite low compared with the contents in the green husks, due to the traditional way of making the liqueur.     

沙糖桔利口酒生产工艺研究

以广东郁南沙糖桔为原料,研究了不同发酵工艺对沙糖桔利口酒的影响,研究了沙糖桔利口酒的澄清工艺。确定其生产工艺为：破碎后调整pH为3.5,添加150mg/L的纤维素酶、60mg/L的果胶酶和100mg/L的皂土进行酶解浸渍,酶解时间4～6h,酶解完成后添加250mg/L的十二岭1#酵母在15℃下进行发酵,48h后进行清汁分离,并按要求补加糖分后继续发酵,使其最终酒度在18%vol,含糖60g/L左右。最后经调配、澄清、过滤、灭菌、包装后得到酒体丰满、晶莹剔透,呈浅黄绿色、酸甜可口的沙糖桔利口酒。