Candida molischianaβ-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking

ABSTRACT: A recombinant Saccharomyces cerevisiae wine yeast strain expressing the Candida molischiana bgln gene encoding a β-glucosidase (BGLN) has been used to produce this enzyme. Shaking rate, pH, and aeration rate conditions have been optimized to obtain maximum activity to facilitate enzyme purification. The ability of the heterologous enzyme to efficiently release terpenols and alcohols from a Muscat wine glycoside extract and also directly from wine has been demonstrated. Terpenol glycoside content decreased by 50% after 1 mo of wine storage in agreement with results reported for the β-glucosidase produced by C. molischiana.     

Electronic Sensing of Aromatic Volatiles for Quality Sorting of Blueberries

An electronic sniffer using semi-conductor gas sensors that nondestructively measured aromatic volatile gas emissions from fruit was developed to assess blueberry quality. The sniffer detected soft and damaged fruit in packaged containers at a 5% level of damage and distinguished four of five fruit ripeness classes: (1) mature-green and green-pink; (2) blue-pink; (3) blue; and (4) ripe fruit. Sniffer response increased as fruit ripened, as did total concentration of aromatic volatiles. Sniffer response correlated with berry firmness, pH, titratable acidity, and color, and detected differences among 10 cultivars, as did impact response analysis. The electronic sniffer is rapid, nondestructive and may be used to sort and quality check for presence of unripe or damaged fruit in closed packs of fresh berries.     

Identification of aroma components of Spanish ‘Verdejo’ wine

Aroma components of ine resulting from fermentation of grape must from the Verdejo cultivar ere isolated by continuous liquid-liquid extraction and further fractionation on a silica gel column. One hundred and thirty-to substances, including alcohols, esters, carbonyl compounds, terpenes, acids and sulphur compounds, ere identified by using GC-MS; some had not been previously detected in ines. Data are given hich could lead to the characterisation of the Verdejo cultivar and the effect of the elaboration of young ines. The sensory contribution of some volatile compounds to the flavour of Verdejo ine is also studied.     

自焙炭块在大型高炉上应用十年概况

自焙炭块陶瓷砌体复合炉缸技术在大型高炉上的应用已有10年，总的来说是成功的，但由于自焙炭块自身的特性，应用中也暴露出了一些问题。通过对国内大型高炉应用自焙炭块陶瓷砌体复合炉缸技术的全面调查，分析了该技术的应用前景，提出了改进措施。     

The effects of harvest maturity,ripeness and storage on kiwifruit aroma

Quantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of kiwifruit. Increasing ripeness is associated with a rapid increase in the levels of aroma volatiles, especially esters, while increasing storage time prior to ripening is accompanied by a decrease in the amount of aroma volatiles.     

攀钢2000 m3高炉冶炼钒钛矿开炉准备工作探讨

重点阐述了2000 m3高炉冶炼钒钛矿开炉前的烘炉、焦炭质量改善、沟下过筛、料流轨迹测试等工作。通过广泛的考察学习和详细的应急预案,丰富了铁厂的快速开停炉内涵,不仅使本次开炉取得了成功,而且为以后的开炉提供了较好的参考。     

Factors Affecting 1-Octen-3-ol in Mushrooms at Harvest and During Postharvest Storage

Harvesting experiments revealed that immature whole mushrooms with closed veils had higher 1-octen-3-0l levels than more mature whole mushrooms with open veils. The l-octen-3-01 content of the gills was higher in immature mushrooms with closed veils, gradually decreased with maturity as the veil opened, and finally increased after the gills were well exposed. Postharvest experiments demonstrated that storage temperature influenced the activity of lipoxygenase-hydroperoxide lyase, but no differences in 1-octen-3-01 content were observed. Enzyme activity as well as 1-octen-3-01 content decreased during storage. Addition of calcium chloride to irrigation water, employed to improve quality and shelf life of fresh mushrooms, increased the amount of l-octen-3-01 immediately after harvest.     

Improvement of Coffee Aroma by Removal of Pungent Volatiles Using A-Type Zeolite

Experimental studies were conducted using molecular sieve zeolites to remove pungent smell components from a coffee aroma-containing gas evolved from roasted and ground coffee packed in a percolation vessel. The components such as methyl mercaptan or acetaldehyde were selectively adsorbed from coffee volatiles, and a decrease of pungent odor was recognized on sensory evaluation. The adsorption selectivity was based on pore sizes of adsorbents and molecular sizes of adsorbates. Zeolite 5Å was preferable to 4Å for separation efficiency of methyl mercaptan and recovery yield of residual volatile compounds.     

高铅硫化铜精矿的二段焙烧

高铅硫化铜精矿进行湿法铜铅分离时，焙烧过程因有低熔点组份产生，使培砂中铜浸出率仅为73％～82％，达不到工艺要求。经二段焙烧后消除了上述影响，铜浸出率达到97．4％，实现了铜铅分离。