山葡萄酒的酿造

选用90%以上的全黑山葡萄为原料 ,干白原酒、进口葡萄酒酵母、白砂糖、果胶酶、蛋白粉为辅料 ,经发酵、淋酒等酿造工艺可生产出11.6度、总酸8.5g/L、残糖3.6g/L、浸出物为27.5g/L的优质山葡萄酒     

山葡萄冰酒的开发研究

经过多次研究,利用丰富的长白山山葡萄资源,研制高品质、高附加值的山葡萄酒品种。确定了采收、榨汁、发酵等工艺,并解决了发酵酵母的筛选、发酵育种、低温发酵的技术关键。     

爽口型(加气起泡)山葡萄酒的生产工艺研究

通过对加气起泡山葡萄酒的研制,利用山葡萄酒发酵工艺,以长白山特产野生山葡萄为原料,生产爽口型葡萄酒。从原料的选择、发酵生产到葡萄原酒的后处理、澄清以及调配,再到最后的加气灌装成含二氧化碳气体的红葡萄酒。     

刺葡萄自然发酵酿酒研究

以湖南省怀化市的含糖量为15.8%的刺葡萄(V.davidii Foex)为酿酒原料,利用刺葡萄上的野生酵母发酵.试验表明,在25℃下自然发酵彻底,酒精度达到7.80%vol,干浸出物含量也达到最高值,具有独特的香味和口感;刺葡萄上的野生酵母群落中具有抗SO2能力较强的茵种;抗酒精能力强的酵母较少,但通过前期发酵的培养,再加糖发酵可以得到14.2%vol的刺葡萄酒.     

低醇甜红山葡萄酒的开发研究

经过多次研究,利用丰富的长白山山葡萄资源研制高品质高附加值的山葡萄酒品种.确定了采用、榨汁、发酵等工艺,并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键.     

东北野生山葡萄酒的自然发酵法酿造工艺研究

以东北野生山葡萄为原料,采用自然发酵的方法酿造葡萄酒,通过正交试验优化得到的最佳酿造工艺为:加糖量20%;发酵时间为35d,发酵温度为26℃。最后得到的葡萄酒颜色紫红,澄清,有光泽,香气纯正,优雅,口味醇厚,酒体丰满。各项指标符合国家标准规定。     

北冰红山葡萄酒酿造工艺响应面优化

以北冰红山葡萄为原料,酿制山葡萄酒,采用单因素和响应面法对发酵工艺条件进行优化。结果表明:酵母添加量160 mg/L,发酵温度26℃,发酵天数7 d。制得北冰红山葡萄酒的平均酒精度为9.81%vol,品质最佳。     

北冰红山葡萄酒CO2浸渍发酵工艺研究

以北冰红山葡萄为原料酿制山葡萄酒,通过试验确定CO2浸渍时间为10 d,浸渍温度为31 ℃时浸渍效果最佳。在单因素试验的基础上,利用响应面法对北冰红山葡萄酒的发酵工艺条件进行优化。结果表明,最优发酵工艺条件为酵母添加量160 mg/L,发酵温度21 ℃,发酵时间23 d,在此条件下制得北冰红山葡萄酒的平均酒精度为10.40%vol。     

红葡萄酒酿酒酵母的分离筛选研究

流行性病学研究发现适量的饮用红葡萄酒可以降低心血管疾病、动脉粥样硬化和癌症等多种疾病的发病率。在酿造设备、生态条件与葡萄品种、工艺条件三个因素相对稳定的情况下,酵母菌的酿造学特性直接影响葡萄酒的质量和风格。山东省烟台地区是我国葡萄酒的主产区之一,历史悠久,酒厂众多,因而选育适合本产区葡萄特性、土壤特点、地域特性的优良酵母并酿出风格独特、具有品种典型性的葡萄酒显得尤为重要。本研究从葡萄、葡萄园土壤分离获得32株酵母菌株,通过杜氏管发酵、耐酒精、耐糖、耐酸、耐SO2和葡萄酒发酵试验,筛选出一株优良葡萄酒酿酒酵母QY-29。QY-29菌株发酵的葡萄酒具有酒体澄清、透明、果香浓郁、酒体丰满等特点,将进一步提高当地葡萄酒的市场竞争力和商业价值。     

北冰红山葡萄冰葡萄酒酿造工艺的研究

以北冰红山葡萄为原料,进行了冰葡萄酒酿造研究实验,旨在初步确定北冰红山葡萄冰葡萄酒酿造工艺,为山葡萄冰酒的开发与研究提供理论依据。结果表明,温度控制为13~15℃,经过25~30 d后原汁完成酒精发酵,原酒理化及感官指标均满足优质冰酒要求,感官品评总分96.75分。结果证明,北冰红山葡萄是一种理想的冰葡萄酒酿造原料。     

Exposure estimate for FD&C colour additives for the US population

Dietary exposures to the seven food, drug, and cosmetic (FD&C) colour additives that are approved for general use in food in the United States were estimated for the US population (aged 2 years and older), children (aged 2–5 years) and teenage boys (aged 13–18 years) based on analytical levels of the FD&C colour additives in foods. Approximately 600 foods were chosen for analysis, based on a survey of product labels, for the levels of FD&C colour additives. Dietary exposure was estimated using both 2-day food consumption data from the combined 2007–10 National Health and Nutrition Examination Survey (NHANES) and 10–14-day food consumption data from the 2007–10 NPD Group, Inc. National Eating Trends – Nutrient Intake Database (NPD NET-NID). Dietary exposure was estimated at the mean and 90th percentile using three different exposure scenarios: low exposure, average exposure and high exposure, to account for the range in the amount of each FD&C colour additive for a given food. For all populations and all exposure scenarios, the highest cumulative eaters-only exposures in food were determined for FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6. In addition, the eaters-only exposure was estimated for individual food categories in order to determine which food categories contributed the most to the exposure for each FD&C colour additive. Breakfast Cereal, Juice Drinks, Soft Drinks, and Frozen Dairy Desserts/Sherbet (also referred to as Ice Cream, Frozen Yogurt, Sherbet (including Bars, Sticks, Sandwiches)) were the major contributing food categories to exposure for multiple FD&C colour additives for all three populations.     

Isolation, identification and determination of a magenta subsidiary colour in Food Blue No. 1 (Brilliant Blue FCF)

A magenta subsidiary colour was isolated from commercial Food Blue No. 1 (B-1; Brilliant Blue FCF). The absorption maximum for this subsidiary colour at 580nm is outside of the range of 614-628nm found for other subsidiary colours and m,m -B-1. On the basis of MS and NMR analyses, the structure of the subsidiary colour was elucidated as the disodium salt of 2-[[4-[Nethyl-N-(3-sulphophenylmethyl)amino]phenyl][4-oxo2,5-cyclohexadienylide acid. HPL C analyses revealed that 24 batches of commercial Food Blue No. 1 (three manufacturers) contain 0.1- 0.8% (average: 0.5% ) of the magenta subsidiary colour.     

KT30与GA3对葡萄果粒增大的效应

１９９３￣１９９６年，用ＧＡ３，ＫＴ３０（ＣＰＰＵ）等激素对藤稔葡萄花后１０日进行增大处理，以ＫＴ３０的效果为好，ＧＡ３有增大作用，同时可提早上色。生产用ＫＴ３０ ５－１０ｐｐｍ＋ＧＡ３２５ｐｐｍ进行一次增大处理即可。     

广西巨峰冬果酿酒工艺研究及葡萄酒品质分析

以巨峰葡萄冬果为原料,对其进行酿酒实验及中试,研究其酿造工艺,并对葡萄酒品质进行分析,利用GC—MS分析了香气物质。结果表明,巨峰冬果品质优良,平均可溶性固形物达到18％以上,酸度6～8g／L,其葡萄酒香气成分主要为正戊醇、辛酸乙酯、乙酸乙酯,表现为花香和果香,具有较好的酿酒特性。     

打开丝绸历史的宝库(之二)——江陵马山一号楚墓发掘小记

1982年,湖北省荆州地区马山一号楚墓出土了大批战国时期丝织品。这些丝织品不仅数量多,而且品种齐全,保存完好,许多织物局首次发现,因而被人们誉为“丝绸宝库”。文章叙述了这些丝织品的出土、整理和研究情况。     

The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography

The distribution and content of anthocyanins in young port wines made in three successive years (1981–1983) from up to sixteen grape cultivars grown at five different sites in the Douro Valley in Northern Portugal has been assessed by high performance liquid chromatography. Distributions are confined to the seven most readily separated and identified anthocyanins and expressed as percentages of their sum (78–97% of the total integrated area). Anthocyanins based on malvidin (Mv) predominated (57–94%). Of these Mv 3-glucoside was the major pigment (43-76%), followed usually by Mv 3-p-coumarylglucoside (1–38%) and then Mv 3-acetylglucoside (2–18%). Peonidin 3-glucoside (2–39%) was prominent in a few cultivars but delphinidin 3-glucoside (1–13%), petunidin 3-glucoside (2–12%) and cyanidin 3-glucoside (trac-4%) were of low proportions throughout. The ratio Mv 3-acetylglucoside/total Mv glucosides appeared characteristic of cultivar, independent of site and a useful aid to identification. The percentages of Mv 3-p-coumarylglucoside were usually lower in ports than in grape skin extracts of the same cultivars. The contents of total anthocyanins in the ports ranged from 143–1080 mg 1^?1 (expressed as malvidin 3-glucoside chloride) and varied according to site and season.     

巨峰浆果生长过程中的酒石酸,苹果酸变化

巨峰葡萄浆果中的主要有机酸为酒石酸、苹果酸。苹果酸含量随浆果生长呈低－高－低的变化趋势，酒石酸前期含量较高，随浆果生长不断降低。苹果酸、酒石酸在浆果生长前期存在明显的由果梗端向果顶端的递降梯度，果实发育后期这两种酸的纵向梯度不明显。