让心度假，拾一种童真的优雅

春夏，是度假的季节。卸下重担，脱去疲惫，抹掉哀伤……人人都向往着。走出去。拥抱一片海阔天空、阳光明媚。优雅，是人生的命题。符号式的优雅，表面化的优雅……很多人在优雅的门口徘徊，何去何从，彷徨不已。即使身在度假，心依然是奔波。     

Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips

A study of accelerated aging on an industrial scale, employing both microoxygenation and oak chips, of a Sherry wine vinegar has been carried out. The effect of these two factors, microoxygenation and oak chips, on polyphenolic and volatile compounds, and sensorial parameters has been evaluated. The dose of oxygen applied to the vinegar and the use of chips provoke important changes in its content in polyphenols and volatile compounds and make it similar to the profile obtained using traditional aging. An alternative method of aging is proposed, using 5 g/L of chips and a dose of oxygen around 70 mL/L month. With the proposed method, and according to the sensorial and analytical results obtained, vinegars similar to those traditionally aged can be obtained by accelerated aging with microoxygenation and chips in shorter periods of time. In our case, a final reduction of 86% of time is achieved with the proposed method.     

Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: influence of acetification and aging

One of the problems in the characterization of vinegars is the wide range of values obtained for the main physicochemical and sensorial parameters. The production method, raw material, and wood aging are factors of variation among wine vinegars. Twenty-seven vinegar samples corresponding to different wine substrates (Sherry wine, white wine) and different acetification methods (traditional method, acetification by submerged culture in acetators) were used to perform this study. Selected variables include those that play a major role in the final quality: aroma compounds and organic acids. Principal component analysis (PCA), cluster analysis (CA), linear discriminant analysis (LDA), and classification by artificial neural networks training by back-propagation (BPNN) were used to carry out the characterization. Sherry vinegars made by traditional methods and obtained either in the market or in the wineries were differentiated from Sherry vinegars obtained in the laboratory fermentor (aged or not in wood). Thus, the acetification method plays a major role in the characterization when these variables are considered.     

“走自己的路”德国玩具公司总裁成功经验谈

Rolly玩具公司位于德国库堡新城,他们一向专注于儿童玩具车的制造和销售,采取了许多独特的策略。德国一玩具杂志记者就产品、大型康采恩和德国生产环境三个方面的问题,对Rolly玩具公司总裁弗兰克·施奈德进行了采访。     

合力同行 创新共赢

“2008（第八强）中国国际啤酒、饮料制造技术技设备展览会”（China Brew ＆ Beverage 2008）在酿酒、饮料及相关技术装备行业的共同关心和配合下获得了圆满成功。     

Characterisation of virgin olive oil of Italian olive cultivars: `Frantoio' and `Leccino', grown in Andalusia

Work was carried out on the characterisation of virgin olive oils from the main Italian cultivars, `Frantoio' and `Leccino', grown in two different locations in Andalusia: Mengibar (Jaén) and Cabra (Córdoba), with important differences in altitude. The study was carried out during the crop years 1999/2000 and 2001/2002. There were significant differences between the oils from both cultivars when grown in the different environments, Cabra close to the hills and Mengibar in the open at 280 m height. At higher altitude, the oils showed a greater content of oleic acid and higher stability, while in the open the oils had higher tocopherol and linoleic acid contents. For the phenolic compounds, the environment influenced each cultivar in different ways. Sensorial characteristics, showed significant differences between the oils from each cultivar and location. In general, the oils from Andalusia had higher levels of natural antioxidants, greater oxidative stability and more marked sensorial characters.     

Glass and wine: a good example of the deep relationship between drinkware and beverage

As the choice of the drinkware could deeply affect consumer perception during beverage consumption, an experimental research was carried out by expert testers to investigate the evolution of chemical–physical and sensory profiles of a typical rosé wine maintained in different types of glasses. The aim of this research was to select some parameters to well correlate beverage sensory properties with glass characteristics which can be used for drinkware design. The different sensorial profiles, obtained as a function of the geometric characteristics of glasses, were compared with one another. In order to find any significant parameter useful to represent the time evolution of the wine inside each vessel, the wine poured in all glasses was also characterized at different times from a chemical and physical point of view. As the design parameters are now guided more by aesthetic reasons rather than by functional ones, this new ‘integrated approach’, deriving from the merging of chemical, physical and sensorial data, can be used to design the optimum vessel for the enjoyment of the consumer during assessing sessions. This innovative procedure could be easily adapted for every beverage such as fruit juices, sparkling wines or beer.