啤酒的感官品评

对啤酒品评员的选择、环境要求、常用方法和啤酒厂怎样建立啤酒品评系统进行了较为全面的论述,同时对啤酒中常见的缺陷风味进行了剖析,强调了啤酒质量控制体系中品评工作的重要性.     

樱桃啤酒酿造工艺的研究

采用不同发酵时间的啤酒为基酒,通过添加樱桃果汁、樱桃香精等成分来酿造樱桃啤酒。结果表明：在后发酵开始时添加一定量的樱桃果汁和樱桃香精所酿造的樱桃啤酒感官评价最高。最终研制的樱桃啤酒既保持了啤酒的风味特征,同时又赋予其樱桃的果汁风味特征。     

Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health‐conscious and salt‐restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2‐Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.     

Laboratory and Field Consumer Evaluation Relationships for Menu Items Processed in Retortable Trays for Quantity Foodservice

Problems associated with provision of food in quantity foodservices prompted the development and use of prepared food items processed in retortable trays. Consumer acceptance of such foods was required so that the items could be screened for foodservice application. Consumer tests, using small portion samples and sensory testing under laboratory conditions, gave a relatively reliable prediction of acceptability of most of the items under extended-use consumer testing during a field trial. Final field acceptance of some items was influenced by external factors not accounted for in laboratory testing.     

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

The aim of this paper is to understand the consumer's attitude towards alcohol free beers in Italy by using a quantitative concept analysis. The method uses conjoint analysis with consumers of Italian beer, living in different geographical areas. Results show that packaging (RI = 56.24%) is the main attribute considered, followed by price, flavour, claims and colour. As far as part‐worths are concerned, glass and twist‐off caps are the utilities that most increase the preference. They are followed by malty and fruity characters, a price of less than 0.80 Euros, a remarkable body and intended for young adults. In contrast, plastics, a price of over 1.25 Euros, organic raw materials and imports showed the greatest negative impact on preference. These findings can be used as a base for new product development and for media communication purposes.     

Beer and wine consumers' perceptions of the nutritional value of alcoholic and nonalcoholic beverages

ABSTRACT:  In general beer has not been portrayed as part of a balanced diet. However, red wine has been promoted as a beneficial part of a nutritious diet. The evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as coronary heart disease. This study used surveys to compare beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages. The consumers ranked 7 beverages based upon perceived healthfulness both before and after they were exposed to nutritional information about the beverages. The ranked data were analyzed using analysis of variance. The variance due to the 3-way interaction of place of recruitment, beverage, and ranking was found to be significant at P < 0.05. There was no significant difference between genders. Overall, consumers of alcoholic beverages perceived red wine to be more healthful than the other 6 beverages, including beer and white wine. The perceived healthfulness of a beverage does not appear to be the main factor driving the choice of beverage. Nutritional information does impact consumers' perceptions of the healthfulness of beverages. Consumers who are predominately beer drinkers were more heavily influenced by nutritional information than consumers who were predominately wine drinkers.     

利用酒头、酒尾研制啤酒营养白醋

以啤酒生产的酒头、酒尾为主原料，配以啤酒废酵母水解液、米曲汁及适量食用酒精，采用液态发酵法生产营养白醋。工艺要点有：醋酸菌的增殖培养与驯化；啤酒废酵母水解液制备；发酵液的制备；醋酸发酵；脱色及后处理。利用酒头、酒尾生产啤酒营养白醋可减少环境污染，增加社会效益和企业经济效益。     

啤酒污泥中重金属污染状况调查与评价

重金属超标是限制大量啤酒污泥进行农业利用的主要因素.对湖北金龙泉啤酒(孝感)有限公司废水处理站产生的污泥中的重金属含量进行了分析和测定,并对其污染运用单项污染指数和综合污染指数进行了环境质量评价.结果表明,污泥中重金属污染主要为镉、汞和铜3种元素,污染等级为重污染;其综合污染指数为7.29,达重污染等级.     

如何正确认识葡萄酒产品的“性价比”

近年来,性价比成为了中国葡萄酒市场提及较多的一个词汇。论述了葡萄酒产品性价比的四个表现方式,并提出了正确认识葡萄酒产品性价的两个维度,希望企业能够正确看待并应用性价比这一工具来制定相应的营销策略。     

如何提高啤酒过滤纸板滤水性能

探讨如何提高过滤纸板的滤水性能,关键是过滤性能和强度性能之间的平衡。根据国内外的研究资料,利用实验室现有条件从纤维丝光化程度、湿强剂、打浆度和上网浓度四个方面探讨这些因素对啤酒精滤纸板滤水性能和强度性能的影响,从而获得抄造合格啤酒精滤纸板的最适宜的工艺条件。通过对结果分析得到:条件为在室温(25℃左右)、用溶液浓度为5mol·L-1 NaOH处理100min时,丝光化效果最好;当湿强剂PAE的用量在1.5%时干抗张强度和湿抗张强度都达到最好的效果;同时无论干抗张强度还是湿抗张强度都随着打浆度的提高而增强;随着上网浓度的增加,纤维分布的不均匀性增加,由此引起的滤水时间减少而滤水速度加快,导致过滤效果变差。     

氮酮促进啤酒废酵母蛋白质释放的研究

目的：研究啤酒酵母菌的破壁技术。方法：利用氮酮对生物膜类脂具有特异性溶解作用，使酵母菌细胞内膜类脂流动性增强，促进酵母菌体内蛋白质释放。结果：发现氮酮除了可以作为药物的透皮吸收促进剂外，还有促进酵母菌体内蛋白质释放的作用。结论：氮酮可使啤酒酵母菌蛋白质释放率达湿重的4％。     

白酒香气鉴评的传统方法和现代手段研究

介绍了多种针对白酒气味的研究方法,既包括传统感官方法也包含现代科技手段,并且对这些方法进行一定分析,以期促使其在白酒气味的研究领域上起到更大作用。     

啤酒废酵母生产酵母浸粉及其应用的研究进展

全面系统阐述啤酒废酵母生产酵母浸粉及应用的研究进展.通过分析,指出原料的预处理、破壁方法和自溶技术是酵母浸粉生产工艺的核心.预处理一般通过稀释、过筛除杂和沉降分离完成.破壁方法有物理法、化学法、酶处理法等,综合破壁法已经成为研究的焦点.自溶的强化可以通过添加化学物质激活内源酶和添加外源酶实现.某些微生物的培养可以使用国产酵母浸粉替代部分进口产品,节约生产成本,达到其最优化使用.酵母浸粉的生产不仅具有可观经济效益,而且促进了企业清洁生产,社会效益也相当可观,所以利用啤酒废酵母生产酵母粉将成为酵母浸粉生产行业的趋势.