沙棘香槟酒的研制

阐述了利用陈酿两年的沙棘发酵汁与新鲜沙棘果汁进行合理配制,研制成沙棘香槟酒的生产工艺,并介绍了沙棘香槟酒的市场前景。     

花卉格瓦斯饮料的研制

探讨了花卉格瓦斯饮料的原料选择、花卉浸提的料水比、温度和pH值,研究了发酵时参数的变化对饮料口感、色泽、CO2压力等的影响,并对发酵前后的香味物质进行了GC/MS分析。实验结果显示,采用玫瑰作为花卉原料,以料水比为1∶90的玫瑰浸提液,调pH值至5.1,加糖4%,接入5%接种量的香槟酵母,在25℃下发酵6d,制得的花卉格瓦斯饮料营养丰富,酸甜爽口,滋味独特。     

沙棘香槟酒的研究与加工

阐述了利用陈酿两年的沙棘发酵汁与新鲜沙棘果汁进行合理调配,研制成沙棘香槟酒的生产工艺,并介绍了沙棘香槟酒的市场前景。     

玫瑰香槟啤酒的研制

采用瓶内二次发酵的方法,以玫瑰和麦芽为原料研制出一种具有特殊风格的玫瑰香槟啤酒。研究了玫瑰浸提的技术参数,探讨了玫瑰香槟啤酒的酿造工艺条件。结果表明:玫瑰花的最佳浸提条件为:料水比1∶60,浸提温度80℃,浸提时间1.5 h。玫瑰香槟啤酒的酿造条件为:玫瑰浸提液与啤酒原酒以40∶60的比例配比,接入2%的香槟酵母,加4%的糖,进行低温二次发酵,发酵6 d,得到的产品气泡含量丰富、残糖少、香气协调柔和,风味品质俱佳。     

香槟酒（起泡酒）瓶标准改革

一定范围内不同规格的香槟酒瓶,瓶口尺寸是相同的,大瓶大口,小瓶小口的概念是错误的,（异型）瓶也要按照标准生产     

花卉酒酿造最佳技术参数

探讨花卉酒的原料选择、花卉浸提的料水比、温度和pH值。研究发酵时参数的变化对花卉酒口感、色泽等的影响。通过感官、理化等指标的测定,采用正交试验,筛选出最佳配方。结果显示:玫瑰花以1:90(g/mL)料水比在50℃下浸提1.5 h～2 h,用果酒酵母接入加糖量为20%的玫瑰浸提液,调整pH值至3.5,在发酵温度为23℃下,发酵15 d,成品酒液由红褐色转为玫瑰红色,逸散出玫瑰与酒的复合香气,且口感佳。     

香槟王国的女人花——访杜洛儿香槟酒庄总裁Carol Duval—Leroy女士

在法国香槟地区,有位令人瞩目的女庄主,她被擢升为“香槟指令会”的骑士,成为有史以来第一位能取得如此高殊荣的女士。     

茉莉、玫瑰格瓦斯饮料的研制

研究了玫瑰、茉莉2种花卉格瓦斯饮料的生产工艺。探讨了花卉原料浸提液的料水比、温度、pH值和发酵技术参数等对饮料口感、色泽、CO2压力的影响。结果显示:以玫瑰花为原料,采用料水比1∶90、pH值4.5、糖4%、接入5%接种量的香槟酵母,在25℃下发酵6d,在此条件下,发酵型含气花卉饮料,酸甜爽口,风味独特。     

研制大香槟酒总结报告

沙城酒厂有生产葡萄酒十几年的实践经验。最近正在扩建万吨葡萄酒车间,这为香槟酒的生产可提供充足的原料。 一、大香槟酒生产工艺流程:龙眼葡萄(选料)—→称重—→破碎取自流汁—→入池前发酵,加入万分之零点五的     

果汁食醋香槟酒的研制

果汁食醋香槟酒是采用天然野生果汁和食醋为主要原料,经发酵、陈酿等工艺,酿制成对人体有特殊营养价值、具有独特风味的新型香槟酒。 一、原料分析 1.果汁、食醋主要成分见表1。     

The evolution of champagne volatiles during ageing

The change in aroma composition during champagne ageing on yeast has been studied by gas chromatography and coupled gas chromatography-mass spectrometry of the volatiles trapped on Porapak Q. Analyses were made on samples kept on yeasts for 2 months and 1, 2, 3, 4, 5, 6, 7 and 16 years, respectively. A rapid increase in the level of volatiles was noted in the first period. As ageing proceeded a slow decrease of nero-lidol, isoamyl butyrate and hexyl acetate level was observed while vitispirane and benzaldehyde concentrations increased. After a 16 year period, benzaldehyde concentration increased to a level of 4 mg litre^?1.     

烟草花芽分化的形态建成观察

借助扫描电镜观察了烟草茎端从营养生长到雌雄蕊形成的形态建成过程，发现花器官各组成由外向内逐层发生。与叶序一样，萼片、花瓣、雄蕊等分化形成均表现3／8序列。同一种花器先出的大，后出的小，这种特性外层花器较内层花器更为明显。此外，烟草营养生长是凹陷的平板状，这种平板状的特征在花器形成过程中又数次出现。这是与那些茎端营养生长点起初呈半球形，此后在花器形成中都一直保持半球形的不同之处。     

Sweet/sour balance in champagne wine and dependence on taste/odour interactions

Effects of sucrose and tartaric acid on the sweetness, sourness and total taste intensity of champagne wine were studied through a full factorial design including 15 samples, varying in sucrose (0g/l–20.5g/l) and tartaric acid (2.50g/l–4.22g/l). Two experiments, involving 10 selected and trained subjects, were performed. Samples and procedures were the same, except that subjects had their nostrils closed with nose-clips in experiment 2. The suppressive effect of sucrose on the sourness of tartaric acid was stronger in experiment 2. The suppressive effect of tartaric acid on the sweetness of sucrose was very low in both experiments. Applying the vector addition model on total taste intensity scores indicated that sucrose and tartaric acid partially suppressed each other in both experiments. Sweetness contributed to a greater extent in the judgement of total taste intensity, particularaly in the nose-clip condition.     

Synthesis and odour properties of floral smelling compounds

To provide further information on the relationships between chemical structure and floral odour, here we report the synthesis and the odour evaluation of some spirane derivatives, designed as conformational models of our previously described floral odorants. One of the new compounds (5-methyl-benzo[1,3]dioxole-2-spiro-1-cyclohexane), in particular, is endowed with a particularly pleasant odour of white flowers, can be easily prepared from commercial products and is more stable than other odorants of the same class; these characteristics make this odorant suitable for being used as an additive in perfumery and cosmetics.     

烟草成花生理研究综述

介绍了烟草成花生理研究的主要进展。着重对光温信号、成花物质、植株状态三个方面进行了分析与综述。     

Impedance spectroscopy for rapid determination of honey floral origin

In this work electrical impedance spectroscopy was applied as an alternative method for floral origin determination of unifloral honeys, which may supplement the labeling according to the European Legislation. Impedance measurements, in agreement with data from routine analyses, allowed to distinguish the unifloral honey samples and to acquire information on chemical and physical properties, such as conductivity, ash content and acidity. Equivalent electrical circuits have been extracted for each unifloral honey sample, which have been validated by means of electrical simulation, and every electrical component has been associated to a specific honey characteristic. It can be concluded that the method developed here permits rapid and easy determination of honey floral origin, no sample preparation procedure is required and it could be used in the official control laboratories.     

Preservation of saffron floral bio-residues by hot air convection

Large amounts of floral bio-residues are wasted in saffron spice production, which need to be stabilized because of how quickly they deteriorate. These bio-residues are rich in phenolic compounds, and the aim of this study was to evaluate the effect of drying temperatures and air flows on their color and phenolic composition. Anthocyanins and flavonols were degraded at 110 and 125 °C. The best drying temperatures were 70 and 90 °C for maintaining their physicochemical quality. The duration at 70 °C was double than that of 90 °C. Anthocyanins and flavonols were stable at 70 and 90 °C with 2, 4, 6 and 8 m s⁻¹. Dehydrations at 90 °C with 2, 4 and 6 m s⁻¹ were the most appropriate, due to a better color and greater similarity to control samples for their flavonols and anthocyanins.