δ18O of Ethanol in Wine and Spirits for Authentication Purposes

Since 1986 the European Union has established official isotopic analysis methods for detecting the illegal addition of sugar and water to wine and to enable geographical traceability. In this paper we investigate the possibility of using analysis of the ¹⁸O/¹⁶O stable isotope ratio (expressed as δ¹⁸O) of ethanol to improve detection of the watering of wine and to determine the origin of ethanol. Sixty‐nine authentic wine samples from all over Italy, 59 spirits from fruit and cereals, 5 chemically synthesized ethanols, one concentrated and rectified must, one beet and one cane sugar, one fresh must, and 6 waters with increasing δ¹⁸O values were considered. Ethanol was recovered by distillation, using a Cadiot spinning band column, following the official OIV methods. The residual water was trapped by storing the distillate for at least 24 h on a molecular sieve. The ¹⁸O/¹⁶O ratio was measured using a pyrolyser interfaced with an isotope ratio mass spectrometer. The δ^‐18O of ethanol is significantly related to the δ¹⁸O of the fermentation water and can be considered as a reliable internal reference. The values ranged from +24‰ to +36‰ in wine (years 2008 to 2012), +10‰ to +26‰ in fruit and cereal distillates, and from –2‰ to +12‰ in synthetic ethanol. The method was shown to be effective in improving detection of the watering of wine and determining the origin of ethanol (from grapes, other fruit, or synthesis), but not in detecting the addition of cane or beet sugar to wine.     

CARBON SOURCES AND THEIR EFFECT ON GROWTH, ACETIC ACID AND ETHANOL PRODUCTION BY BRETTANOMYCES BRUXELLENSIS IN BATCH CULTURE

The influence of available low‐cost carbohydrates as carbon sources on Brettanomyces bruxellensis growth, acetic acid and ethanol production was studied in order to ascertain the viability of this yeast to eventually become an industrial acetic acid producer. Six different raw materials were included as carbon sources (glucose, sugarcane molasses, refined cane sugar, pineapple, sugarcane and beet juices). B. bruxellensis develops in a complex culture medium like plant juices and sugarcane molasses better than in a medium with a simple carbohydrate such as glucose. The maximum acid acetic yield (0.24 g/g) and productivity (0.14 g/L/h) were attained in tests carried out with sugarcane molasses containing 60 g/L sucrose. The strain produced low levels of ethanol in a refined sugarcane medium, but was able to produce a substantial quantity of acetic acid (13 g/L).     

添加不同水果的柑橘果酒酿造与品质分析

为解决柑橘果酒营养功能单一、香气滋味结构欠佳等不足,实验研究了柑橘分别与不同用量苹果、雪梨、猕猴桃果醪混合发酵对酒体品质的影响,考察了黄酮、多酚、V_C和总氨基酸含量等营养成分差异。结果显示,苹果等其它水果的添加对发酵过程总糖降低有一定延缓效应,但对果酒总酸含量有促进作用。与单一柑橘果酒相比,黄酮含量随着苹果用量的增加而显著增加(p<0.05),在苹果最大用量(1:1)酒样中,黄酮含量达到393.43 mg/L。在添加猕猴桃的果酒中V_C含量增加显著(p<0.05),等量柑橘和猕猴桃混酿果酒中V_C含量最高,是柑橘果酒的4.38倍。此外,苹果和猕猴桃的添加对果酒中总氨基酸含量也有一定的促进作用,其中柑橘和苹果1:1用量果酒中总氨基酸含量最高,达到604.11 mg/L,比柑橘果酒高出了9.11%。感官分析结果显示,柑橘猕猴桃2:1的酒样感官品评分值最高,达到81.73分,最低的为单一柑橘果酒(76.73分)。综合各项指标的主成分分析(PCA)结果进一步验证了添加苹果等其它水果对柑橘混酿果酒品质改善和提升方面的显著效果。     

Investigating the thermal decomposition differences between beet and cane sucrose sources

Recently, thermal behavior differences between beet and cane sugars have been reported. Generally, cane sugars exhibited two endothermic DSC peaks, one small peak proceeded by one large peak; whereas, beet sugars exhibited only one large endothermic DSC peak. Previous research linked the presence of the small peak to the appearance of thermal decomposition components in analytical grade cane sucrose. However, no research was found exploring this relation for other sucrose sources. Thus, our objective was to investigate the possible association between the aforementioned DSC curve differences and the appearance of selected thermal decomposition components in a wide variety of sucrose samples, including analytical grade cane, white refined commercial beet and cane, and laboratory-recrystallized beet, using HPLC analysis. A strong, predictive relation between the DSC Tmonset value and the temperature at which the initial thermal decomposition component(s) (TDConset) was detected was found for both beet and cane sugars. DSC Tmonset and TDConset values occurred at substantially lower temperatures for cane (150 °C to 160 °C and 170 °C, respectively) compared to beet (188 °C and 200 °C, respectively) samples, establishing that, overall, beet sucrose sources exhibit greater thermal stability than cane. We hypothesize that this wide variation in thermal stability is related to differences in crystal composition and chemistry and merit further investigation. Understanding the thermal behavior differences between and within beet and cane sugars and the potential impact on processing of sugar containing products is of substantial value to the food industry, and suggests that additional factors besides market price need to be taken into consideration during sucrose source selection.     

Progress in wine authentication: GC–C/P–IRMS measurements of glycerol and GC analysis of 2,3-butanediol stereoisomers

The determination of glycerol and 2,3-butanediol by photometric or enzymatic methods is well established. This paper reports on the direct assessment of glycerol and stereoselective analysis of 2,3-butanediol isomers in wine using capillary GC without any derivatisation. A “model wine” and commercially available wines, as well as wines of definite origin were investigated. The contents of glycerol and 2,3-butanediol and the ratio of (R,R)- and meso-2,3-butanediol were determined. Capillary GC has proved to be a reliable alternative in glycerol assessment from wine, thus a GC-IRMS method for authenticity assessment of glycerol was developed.δ¹³C_V‐PDB and δ¹⁸O_V‐SMOW multi-element IRMS-analysis of glycerol, an important by-product of wine fermentation, is reported. For that reason glycerol, extracted from a self-prepared “model wine”, from wines of definite origin, as well as commercially available wines, was investigated. Furthermore, the ¹⁸O/¹⁶O and ¹³C/¹²C isotope ratios of commercial glycerols from different origins were determined. In addition fermentation experiments with beet and cane sugar, and with grape juices were carried out. In order to check the influence of water on the oxygen isotope ratios, water from different places in Germany was used in the fermentation experiments with cane and beet sugar.     

菠萝酸豆奶的理化性质及糖代谢研究

由菌种XPL-1发酵制备酸豆奶SY、SYP（加菠萝汁）、SYB（加蛋白酶）和SYPB（加菠萝汁和蛋白酶）,并研究了样品的理化性质、流变学特性以及糖的代谢作用。结果表明菠萝汁的应用显著促进菌种产酸,菠萝蛋白酶的应用明显提高酸豆奶的持水力,改善酸豆奶的流变学性质,其中SYPB的酸度值和持水力最高,分别达到65.76 °T和84.70%,屈服应力τ0最低,为3.71 Pa。进一步的代谢研究发现,乳酸菌发酵时可能优先利用蔗糖,同时还能利用部分果糖、水苏糖和棉子糖,产生大量的乳酸和少量的醋酸,其中样品SYPB产生7.85 mg/mL的乳酸和0.38 mg/mL的醋酸;感官评价的结果表明,SYPB的滋味和质构得分最高,总体可接受性最好,表明菠萝汁和菠萝酶的应用均有利于酸豆奶口感的改善。     

Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits

The physico-chemical properties of some tropical fruits (pineapple, orange, grape, mango and lemon) were analyzed and compared with those of cashew apple. Cashew apple juice was found to contain the highest amount of vitamin C (203.5 mg/100 ml) of edible portion. Orange, grape, pineapple, mango and lemon contained average values of 54.7 mg, 45.0 mg, 14.70 mg, 30.9 mg and 33.7 mg vitamin C per 100 ml of juice respectively. Obviously, cashew apple juice contains almost four times the amount of vitamin C in the popular citrus fruits and more than four times as much vitamin C as in other fruits. Hence, when cashew apple was blended with other tropical fruits it boosted their nutritional quality. On the other hand, these fruits improved the acceptability of cashew juice in terms of taste and flavour. The blends, even though significantly different (P <0.05) in taste, colour and mouthfeel, were all acceptable to consumers with no significant difference (P>0.05) in overall acceptability. Received: 16 August 1999 / Revised version: 2 November 1999     

高效液相色谱法测定台农6 号菠萝果实中的糖分

采用高效液相色谱法测定台农6 号菠萝果实中糖分含量的方法。以90% 乙醇作为提取液,色谱柱为CHO-820(钙型)糖柱(300mm × 7.8mm),柱温90℃,流动相为超纯水,流速0.5ml/min,进样体积10μl,用示差折光检测器检测菠萝果实中的糖分。本方法的相对标准偏差为0.59%～0.85%,相关系数在0.9998 以上,加标回收率为98.84%～100.6%。台农6 号菠萝果肉含糖量与成熟季节有关,夏季果(7 月成熟)和秋季果(9 月成熟)含蔗糖最高,其次为葡萄糖和果糖,冬季果葡萄糖含量最高、蔗糖含量最低。     

代表性热带水果及其废弃物提取液的抑菌效果研究

目的研究热带水果(火龙果、杨桃、菠萝、芒果、荔枝、龙眼、绿橙和莲雾)以及水果废弃物(龙眼壳、荔枝壳、龙眼核、香蕉皮、火龙果皮、菠萝蜜芯和菠萝蜜仁)的乙醇、丙酮、乙酸乙酯和正己烷溶剂提取液对沙门氏菌、单增李斯特菌、金黄色葡萄球菌和大肠杆菌O157:H7的抑菌活性。方法采用平板打孔法测量抑菌圈的大小,以表示提取液的抑菌活性。通过测量菌株生长曲线,确定提取液对细菌的生长抑制率。结果乙醇、丙酮提取液的抑菌效果均较好。提取液对单增李斯特菌、金黄色葡萄球菌和大肠杆菌O157:H7抑菌效果最好。火龙果、芒果和菠萝提取液的抑菌效果最好。菠萝提取液的最小抑菌稀释比例为1/10,其他提取液为1/100。碱性条件下,龙眼壳提取液抑菌活性增强,其他提取液在酸性条件下抑菌活性较强。各类提取液具有较好的耐热性。火龙果、芒果、菠萝的乙醇提取液中金黄色葡萄球菌的生长明显受到抑制,提取液可改变该菌的细胞膜渗透性。结论芒果、菠萝、龙眼壳、火龙果、火龙果皮、莲雾、荔枝壳、龙眼核、菠萝蜜芯和菠萝蜜仁的提取液具有一定抑菌活性。火龙果、芒果、菠萝的乙醇提取液对金黄色葡萄球菌有明显抑制作用并可破坏细胞膜渗透性,为有效防控食源性致病菌提供了基础数据。     

八种水果多酚的定量分析与抗氧化活性研究

本文对比研究了8种水果的果皮、果肉、果汁及全果中维生素C与总酚含量,采用高效液相色谱法测定其多酚种类及含量,并评价其抗氧化活性。8种水果Vc含量从高到低,依次为:番石榴脐橙菠萝=木瓜青苹果=皇冠梨=金桔=芒果;总酚含量最高的水果为芒果;从8种水果中共鉴定出16种多酚类化合物,以绿原酸、儿茶素、表儿茶素、芦丁、杨梅酮和根皮苷含量较高。根据8种水果全果中多酚物质种类与含量,分为4类:(1)脐橙;(2)芒果;(3)金桔;(4)青苹果、皇冠梨、番石榴、菠萝和木瓜;DPPH自由基清除能力从强到弱,依次为芒果番石榴青苹果皇冠梨=金桔=脐橙=菠萝=木瓜;氧自由基吸收能力从强到弱,依次为脐橙番石榴皇冠梨=芒果青苹果=金桔=菠萝=木瓜。本研究可为水果精深加工及功能性食品开发提供理论指导。     

糖蜜及其发酵制品的应用研究进展

糖蜜是制糖工业的副产物。对甘蔗糖蜜、甜菜糖蜜、大豆糖蜜、柑橘糖蜜、石榴糖蜜的来源、成分及它们在各自相关领域的应用进行了简要概括,重点综述了以糖蜜为微生物发酵底物,生产相关活性物质的研究进展以及它们的相关作用,旨在为其在医药、食品、化妆品等领域的应用提供参考依据。     

6 种水果中键合态香气成分的气相色谱-质谱法鉴定与比较

以菠萝、草莓、苹果、梨、香橙和红提6 种水果为研究对象,通过Amberlite XAD-2树脂吸附、乙醇洗脱的方法,分离得到其对应的键合态香气成分,酶解后所释放的香气成分经气相色谱-质谱检测分析,得到各水果中键合态香气成分的种类和含量。结果表明,各种水果所鉴定出的键合态香气物质种类分别为：苹果18 种、梨33 种、草莓32 种、香橙13 种、菠萝15 种、红提16 种。其中,醇、酚类物质含量总体相对较高,草莓中键合态香气物质的总含量最为丰富,达34.29 mg/L。苯甲醇、苯乙醇、丁香酚等香气成分在至少3 种水果中被检出。各种水果中含量较高的键合态香气种类有所不同。部分水果中的键合态香气物质在文献中鲜见报道。     

稳定同位素比质谱法鉴别蔗糖和甜菜糖

通过比较固体和液体进样技术,采用液体进样技术,进一步优化实验条件,建立一种元素分析- 稳定同位素比质谱联用技术测定蔗糖和甜菜糖的同位素比率δ13C 的方法,然后通过其δ13C 数值的差异鉴别甜菜糖和蔗糖。结果表明,甜菜糖δ13C 值为－ 25.48‰～－ 24.05‰,蔗糖δ13C 值为－ 11.87‰。该方法准确、操作简便,鉴别结果令人满意。     

一株发酵乳杆菌(Lactobacillus fermentium)对柠檬酸的发酵特性研究

本文讨论了一株能高效转化利用高酸性水果(如青梅)中柠檬酸的发酵乳杆菌菌株的发酵特性。结果表明,该菌株能在以柠檬酸为主要碳源和能源的基础培养液中进行发酵生长,在转化利用柠檬酸的过程中仅仅产生少量的乙酸和乳酸,因此能将培养液中可滴定酸含量降低50%以上。菌株对乙醇具有较高的耐受性,当培养液中乙醇浓度达到9%(V/V)以上时,菌株的生长和柠檬酸代谢也就受到明显的抑制;菌株对亚硫酸盐非常敏感,培养液中仅仅添加0.5 m M的亚硫酸钠后,菌株的生长和柠檬酸代谢将会被完全抑制。培养液中蔗糖的添加能促进菌株的生长和柠檬酸代谢,但在柠檬酸存在的情况下,该菌株对蔗糖的转化利用较弱,因此,发酵期间培养液中糖的总含量并没有出现明显的下降。     

Moulds and yeasts in fruit salads and fruit juices

Thirty-eight fruit salad samples including cantaloupe, citrus fruits, honeydew, pineapple, cut strawberries and mixed fruit salads, and 65 pasteurized fruit juice samples (apple, carrot, grapefruit, grape and orange juices, apple cider, and soy milk) were purchased from local supermarkets in the Washington, DC area and tested for fungal contamination. The majority of fruit salad samples (97%) were contaminated with yeasts at levels ranging from <2.0 to 9.72 log10 of colony forming units per gram (cfu/g). Frequently encountered yeasts were Pichia spp., Candida pulcherrima, C. lambica, C. sake, Rhodotorula spp., and Debaryomyces polymorphus. Low numbers of Penicillium spp. were found in pineapple salads, whereas Cladosporium spp. were present in mixed fruit and cut strawberry salads. Twenty-two per cent of the fruit juice samples tested showed fungal contamination. Yeasts were the predominant contaminants ranging from <1.0 to 6.83 log10 cfu/ml. Yeasts commonly found in fruit juices were C. lambica, C. sake, and Rhodotorula rubra. Geotrichum spp. and low numbers of Penicillium and Fusarium spp. (1.70 and 1.60 log10 cfu/ml, respectively) were present in grapefruit juice.     

Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.     

刺梨果渣的营养、保健成分及利用价值评价

为了探究刺梨果渣的营养保健成分含量,评价刺梨果渣的利用价值,以‘贵农5号’刺梨果渣为材料,检测刺梨果渣中的主要营养成分和部分保健成分含量,并与苹果渣、蓝莓果渣、沙棘果渣、猕猴桃果渣、菠萝果渣、柑橘果渣和甘蔗渣进行比较,分析刺梨果渣的利用价值。试验发现刺梨果渣中富含总酚、V_C、V_E、磷、钙、铁、锌、膳食纤维、粗纤维和氨基酸。其中,总酚含量是菠萝果渣的4.4倍,苹果渣的3.7倍;V_C含量是菠萝果渣的23.8倍,沙棘果渣的20.7倍;V_E含量为沙棘果渣的3.8倍,苹果渣的1.2倍;磷的含量为菠萝果渣的272.5倍,苹果渣的21.8倍;钙的含量是菠萝果渣的96.7倍,苹果渣的14.7倍;铁的含量是菠萝果渣的4.1倍,蓝莓果渣的2.7倍;锌的含量是蓝莓果渣的12.0倍,柑橘果渣的2.6倍。刺梨果渣含有十分丰富的营养成分和保健成分,具有极高的利用价值和开发前景。     

双歧杆菌发酵复合果蔬鲜片的研究

以梨、苹果、山药为原料,经护色、漂烫、接种双歧杆菌、发酵等工序加工成复合果蔬鲜片,研究了不同双歧杆菌的接种量、蔗糖与葡萄糖加入量以及发酵时间等因素对复合果蔬鲜片品质的影响。单因素试验与正交试验结果表明,产品达到较佳口感和外观时,双歧杆菌的接种量为6%,蔗糖加入量为8%,葡萄糖加入量为7%,最佳发酵时间为8h。产品在2℃下,可保藏8 d,双歧杆菌活菌数在1.05×10~7cfu/mL以上。     

黄土高原旱塬区不同品种苹果果实糖及有机酸含量比较分析

为明确黄土高原旱塬区不同品种苹果果实中糖与有机酸含量的特征,对主栽的30个品种果实中糖、酸类物质含量进行分析。采用高效液相色谱法（High-phase liquid chromatography,HPLC）对30个品种成熟期果实中可溶性糖与有机酸含量进行了测定,并对数据进行单因素方差分析与相关性分析。结果表明:不同品种苹果果实糖组分中果糖含量最高,均值为52.964 mg/g,占总糖含量的48.82%,且二者呈极显著性相关（r=0.787）,果糖含量最高的品种为‘嘎啦’（69.736 mg/g）,大部分品种果实中蔗糖含量高于葡萄糖含量,只有3个品种表现出葡萄糖含量高于蔗糖含量,分别为‘金冠’、‘八月富士’和‘无锈金矮生’;不同品种苹果果实酸组分中苹果酸含量最高,均值为3.857 mg/g,占总酸含量的57.44%,且二者呈极显著性相关（r=0.845）,奎宁酸含量次之,其他种类有机酸含量较低,苹果酸含量最高的品种为‘寒富’（8.109 mg/g）;甜度值/总酸含量大于30的品种有3个,分别为‘世界1号’、‘金冠’和‘嘎啦’,介于20～30之间的品种有13个,小于20的品种有14个。苹果果实中甜度值和总酸含量、以及甜度值与总酸含量的比值共同影响果实风味。     

Proteolysis During the Fermentation of Ethanol-Supplemented Miso

ABSTRACT: Steam-cooked soybeans mixed with rice koji (2:1, w/w) were ground into a fine paste, combined with NaCl (0 to 12.5%) or sucrose (0 to 25%), and supplemented with 15% ethanol for fermentation. The proteolytic activities decreased with NaCl or sucrose; the dose-response effect of NaCl was much more effective than that of sucrose. When fermented with 15% ethanol and 12.5% sucrose at various moisture contents from 30.6 to 53.0%, proteolysis increased proportionally to the increase of moisture content. Mechanical agitation enhanced proteolysis. After 4 w of fermentation, free amino acid contents were higher in products fermented without pH control than in products fermented with pH control.