响应面法优化红曲调味酒的发酵条件

为探究不同条件对红曲调味酒发酵的影响,以蜂蜜、红曲、酵母为原材料,以高级醇含量为指标,通过单因素试验分别考察了发酵温度、发酵液pH值、酵母添加量、发酵时间、磷酸氢二铵添加量和发酵液糖度对酵母发酵蜂蜜过程中高级醇生成的影响。响应面优化结果表明,红曲调味酒的最佳优化条件为:培养温度为28℃,培养液pH为5,红曲米添加量为4%,酵母添加量为0.2%,糖浓度为25.4%,磷酸氢二铵的添加量为1000mg/L,培养时间为6d。     

乌衣红曲黄酒生产工艺研究

通过对乌衣红曲黄酒传统发酵工艺进行分析和研究,获得乌衣红曲黄酒酿造的最佳工艺参数为:浸曲温度控制在24℃左右、持续时间为2d、酵母添加量为0.25‰;发酵温度25℃左右、乌衣红曲的添加量为20%、发酵时间为20d,此参数为乌衣红曲黄酒的工业生产提供了理论依据。     

红曲百合蜂蜜酒酿造工艺的优化

以南平野花蜂蜜、自制百合酶解液为原料,红曲为辅料,酿造具有营养保健价值的蜂蜜酒。通过单因素和正交试验,得到红曲百合蜂蜜酒酿造的最佳工艺条件:蜂蜜水初始糖度为26°Bx,百合酶解液添加量为25%,酵母接种量为0.66%,红曲添加量为4%。采用以上工艺进行发酵酿造,经澄清、分离后获得的红曲百合蜂蜜酒,色泽清亮,酒香纯正,不仅具有百合和蜂蜜的香味还具有较高的营养价值,同时研究发现,酿造获得的产品各项指标经检测均符合相关标准要求,结果表明该工艺合理可行。     

不同条件对蜂蜜发酵过程中高级醇生成的影响

为探究不同条件对酵母发酵蜂蜜过程中高级醇生成的影响,以蜂蜜、麦曲、酵母为原料,以高级醇含量为指标,通过单因素试验分别考察了发酵温度、酵母添加量、发酵时间、磷酸氢二铵添加量和发酵液糖度对酵母发酵蜂蜜过程中高级醇生成的影响。响应面优化结果表明,当麦曲添加量为4%,干酵母的加入量为0.2%,磷酸氢二铵添加量600 mg/L,起始发酵液的糖度为30.0%,pH为4.5,培养温度为34℃,培养时间为4 d,在此条件下得到高级醇的最低值43.72 mg/L。     

蜂蜜酒发酵工艺条件的优化研究

以蜂蜜、麦曲、酵母为原材料,以酒精度为指标,通过单因素实验分别考察了发酵温度、发酵时间、磷酸氢二铵添加量和发酵液糖度对酵母发酵蜂蜜过程中酒精度的影响。根据响应面优化结果进行验证实验,最终的优化条件如下：当麦曲添加量4.0%,酵母添加量0.2%,磷酸氢二铵添加量600 mg/L,发酵液糖度为32.0%,pH值为4.5,发酵温度为32.0 ℃,培养时间为6 d时,能得到酒精度的最高值13.6%。     

紫薯功能酒发酵工艺的研究

以紫薯为原料,采用红曲、糖化酶、酵母半固态低温发酵生产紫薯功能酒,确定最佳发酵工艺条件,红曲添加量10％,加水量150％,发酵温度28℃,发酵时间9d。     

红曲淮山黄酒酿造工艺研究

文章以糯米、淮山为主要原料,采用红曲、酵母为糖化发酵剂,通过对淮山酶解液添加量、料液比、酵母添加量、发酵周期进行对比试验和正交试验优化,确定清爽型半干红曲淮山黄酒最佳酿造工艺条件,结果表明最佳酿造工艺条件为:淮山酶解液添加量20%、料液比1:1.6、酵母添加量0.03%、发酵周期35d。经测试产品各项指标符合国标GB/T 13662-2008中清爽型半干黄酒的相关要求,所得红曲淮山黄酒风味独特、醇香浓郁,在香气和口味上均优于传统清爽型福建红曲黄酒。     

蜂蜜接合酵母协同传统曲种发酵广东黄酒的工艺研究

以糯米为原料,采用传统曲种及蜂蜜接合酵母LGL-1发酵广东黄酒。在酵母添加量、酵母添加时间、水添加量和前发酵时间4个单因素的基础上,以乙醇体积分数为响应值,采用响应面法对广东黄酒的发酵工艺参数进行优化。结果表明,酿造黄酒的最佳工艺条件为酵母添加量4 m L(100 g干米中)、酵母添加时间50 h、水添加量78%(质量分数)、前发酵时间8. 4 d。该条件下得到的黄酒含糖质量浓度为95. 6 g/L,乙醇体积分数为11. 7%vol,酒体色泽鲜红,外观清澈透亮,具有典型的黄酒醇香。蜂蜜接合酵母LGL-1可应用于低糖型黄酒的酿造。     

山乌桕蜂蜜酒的酿造工艺研究

以山乌桕蜜为原料,通过液态深层发酵酿制蜂蜜酒。系统研究了花粉和阿米诺酶添加量、酵母种类、酵母接种量、起始糖度、温度、起始pH值对蜂蜜酒发酵的影响。确定了蜂蜜酒酿制的最适酵母为黄酒酵母以及最佳工艺参数为花粉添加量0.15%(w/v)、阿米诺酶添加量0.15%(w/v)、接种量0.2%(w/v)、起始糖度23%(w/v)、温度28℃、起始pH值3.6。经过7d的发酵以后,山乌桕蜂蜜酒的酒精度可以达到8.0%vol,残总糖降为8.5%,其气味芳香、口感好。     

响应面法优化二次发酵红曲火龙果酒发酵工艺

红曲火龙果酒是以火龙果为原料,采用酵母一次发酵、红曲二次发酵制得发酵酒。在单因素试验基础上,应用Box-Behnken中 心组合试验设计建立一次发酵、二次发酵数学模型进行响应面分析,优化火龙果酒发酵工艺。结果表明,红曲火龙果酒一次发酵优化 条件为发酵时间5.3 d,发酵温度29.3 ℃,酵母接种量0.024%,加糖量17.4%,此条件下制得一次发酵样品感官评分为86.8分。 二次发酵 优化条件为发酵时间62 h,发酵温度30.2 ℃,红曲米添加量9.2%,此条件下制得的红曲火龙果酒成品总酯含量为15.42 g/L,感官评分 为91.1分。     

Antimicrobial Effects of Wine: Separating the Role of Polyphenols,pH, Ethanol,and Other Wine Components

Abstract: While the antimicrobial effectiveness of wine is well documented, relative contributions of the wine components to its antimicrobial activity is controversial. To separate the role of wine phenolics, ethanol, and pH from other wine constituents, the antimicrobial effects of intact wine were compared to that of phenols-stripped wine, dealcoholized wine, ethanol, and low pH applied separately and in combination, against 2 common foodborne pathogens, Salmonella enterica serovar Enteritidis and Escherichia coli. All samples were biochemically characterized with respect to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, and pH. Antioxidative activity of the samples corresponded to their total phenolics content. Except for respective controls, pH and ethanol content were similar in all samples. The order of antibacterial activity of the samples was: intact wine > phenols-stripped wine > dealcoholized wine > combination of ethanol and low pH > low pH > ethanol. Separate application of ethanol or low pH showed negligible antibacterial activity while their combination showed synergistic effect. Antibacterial activity of the samples could not be related to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, or pH. Our study indicates that antimicrobial activity of complex solutions such as intact wine cannot be exclusively attributed to its phenolic or nonphenolic constituents, nor can the antimicrobial activity of wine be predicted on the basis of its particular components.     

浅谈衢州古酒文化

衢州酿酒历史久远，有丰富的酒文化及优质的水资源和糯米资源。在新石器时代遗址中已发掘出印纹陶酒器；在西周时期，衢州的酿酒业和制陶业已相当发达；在宋代，衢州酒业里设有专门管理酒务的官员，酒税一直是历代封建朝廷的主要财源之一。石室酒是衢州的历史名酒，该酒营养丰富，有益健康。     

红姑娘酒的研制

用红姑娘为主原料,经分选,破碎,接入人工培养果酒酵母进行发酵,调配而成的低度红姑娘酒,具有滋补保健功能.     

Moisture sorption isotherms of green chilli

The adsorption and desorption equilibrium moisture contents of green chilli were determined experimentally in relative humidity range of 11‐97% and at the temperatures of 20, 30, 40 and 50°C. The experimental procedure used was a dynamic method with periodically recording of sample mass. The effect of temperature on adsorption and desorption isotherms was found significant. Hystereses were observed for entire range of relative humidity and hysteresis loops decreased with the increase of temperature. Nine sorption isotherm models were fitted the experimental data at the temperatures of 20, 30, 40 and 50 °C. The modified Smith equation was the best fitted equation to the experimental data for relative humidity range of 11‐97% for the adsorption and desorption isotherms of green chilli.     

国内外酒类包装新材料新容器

好包装能提升酒的品位，还有保持及提高酒质量的重要功能。随着酒业的迅速发展，以及消费群体的扩大，国际上酒包装的新材料，新容器相继得到开发和应用，以各自的功能与优势取胜市场。     

布依族酒文化概览

布依族主要聚居于贵州黔南、黔西南布依族苗族自治州及贵州、云南、四川省的部分地区.其中以贵州的布依族人口最多,占全国的97%.布依族人会酿酒、好饮酒.其酿制的酒有糯米酒、刺梨酒、白烧酒等.布依族的酒俗丰富,用拦路酒、鸡头酒习俗、交杯酒、转转酒、讨八字酒等酒俗民风来传递信息和感情;布依族酒文化表现形式丰富,如有迎客歌、敬酒歌、婚庆歌、节庆歌等.(孙悟)     

天然低度菠萝酒加工技术研究

以新鲜菠萝为原料,果肉破碎取汁后加入适量蜂蜜并主活性干酵母,经控温发酵等特殊工艺处理,可制各糖分含量高、酒精底低、风味独特的纯天然菠萝酒。     

史前文化时期的酿酒(二)--谷芽酒的酿造及演进

我国的先民在仰韶时期(公元前5000年～公元前3000年)，就利用小口尖底瓮保温发酵酿制谷芽酒，并在该容器内澄清、饮用。到了大汶口时期(公元前4300年～公元前2400年)，酿酒有了较大发展，饮酒之风很盛行，出土了数量较多的大件酿酒发酵窖器——大口尖底陶尊及多姿多彩的酒具，表明了酒已具有礼仪功能。这时期谷芽酒的饮用方法已进步到用饮酒器饮用清酒了。酿酒技术及酒文化已由黄河下游扩展到淮河流域。     

Evaluation of the consistency of wine quality assessments from expert wine tasters

Background and Aims: The aim of this study was to assess the ability of experienced wine tasters to consistently assign quality scores to both red and white wines. Methods and Results: Wine quality scores were collected over a 15‐year period from 571 experienced wine tasters. Consistency was measured by correlating the scores given to duplicate presentations of wines, calculating the pooled variation in repeat scores and assessing their ability to allocate duplicate presentations of the same wine to the same quality category. Although the majority of tasters showed statistically significant consistency, their individual abilities varied considerably and, in general, their ability to consistently score one wine type was a poor predictor of their consistency in scoring the other. Tasters were better able to allocate duplicate presentations of red wines to the same category than white wines, and red wine consistency was improved by combining the scores of three assessors as is done in the Australian wine show system. Conclusions: The ability of experienced wine tasters to consistently rate wines for overall quality varied greatly between individuals, but was generally better for red wines than for whites. Consistency was improved by combining the scores from a small team of tasters. Significance of the Study: The study demonstrates the need to conduct replicate tastings when assessing wines for quality as adequate taster repeatability cannot be guaranteed. Furthermore, using the combined score of a small team of tasters generally results in more consistent quality assessments.     

蓝莓干红酒酿制工艺的研究

根据蓝莓汁初始糖度,酿制12°干红蓝莓酒时将补糖量调整至21%,SO2添加量调整为40mg/L。同时,添加活性干酵母粉,其接种量为0.20%,在25℃条件下控温发酵6d,主发酵结束转入低温陈酿,能够酿制残糖较低、酸度适中、酒体协调、口感醇厚、果香适宜,色泽为深宝石红,具有蓝莓特有典型风格的蓝莓干红酒。