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葡萄醋工艺技术的研究 总被引:4,自引:1,他引:3
本研究探讨了以葡萄,葡萄汁和葡萄原酒为原料,并采用固态工艺和液态工艺酿造食醋的小试和中试工艺技术,近年来,由于国内葡萄种植面积扩大,葡萄酒厂相继建立,再加上市场疲软,致使葡萄酒产量无于销量,造成葡萄酒带销,原酒库存积压,严重影响了农民的收入和企业的经济效益,同时,由于国内食醋酿造用粮完全变为市场调节,价格猛增,因此食醋生产原料急需找到新的来源,通过近两年的努力,山东大学微生物系与济南酿造厂密切合作,从优良菌种的选育到小试工艺条件的探索,最后研究出了最佳液态和固态中试工艺条件,顺昨地完成了葡萄醛的研制开发。 相似文献
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高级刺梨葡萄酒的生产开发 总被引:1,自引:1,他引:0
高级刺梨葡萄酒是以葡萄原酒和刺梨果汁按照科学的工艺生产而成。本文介绍了刺梨果汁,葡萄原酒和高级刺梨葡萄酒的生产工艺流程、生产要求及质量标准。 相似文献
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可同化氮含量对赤霞珠葡萄酒发酵和香气成分的影响 总被引:1,自引:0,他引:1
选取山西戎子酒庄有限公司不同位置的三个葡萄园(驮腰坡,东廒北,东廒南),对各葡萄园进行土壤含氮量、赤霞珠葡萄及葡萄酒发酵过程中可同化氮(YAN)含量、葡萄酒理化指标与香气成分的检测分析。结果表明,葡萄果实可同化氮含量可能主要与土壤铵态氮含量有关。不同葡萄园的赤霞珠葡萄汁可同化氮的含量不同,均超过了150 mg/L,能保证发酵顺利进行。如果需要添加可同化氮时,应以此时测定的可同化氮含量为依据,避免添加过量。原酒中酯类和醇类相对含量由高到低依次为:驮腰坡>东廒南助剂>东廒北>东廒南,这与葡萄汁中可同化氮含量呈正相关。 相似文献
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通过对野生山葡萄酒生产的不同工序阶段进行果胶酶应用试验,提出只有在后发酵结束后新山葡萄原酒入窖贮藏前进行果胶酶处理才能提高野生山葡萄原酒质量,加速原酒成熟。 相似文献
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果胶酶在野生山葡萄酒生产中的应用试验 总被引:1,自引:0,他引:1
通过对野生山葡萄酒生产的不同工序阶段进行果胶酶应用试验,提出只有在后发酵结束后新山葡萄原酒入窖贮藏前进行果胶酶处理才能提高野生山葡萄原酒质量,加速原酒成熟。 相似文献
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传统的冰酒的生产工艺需将葡萄在葡萄园经自然冰冻后采摘,并在冰冻状态下压榨。榨得葡萄汁在10℃~12℃缓慢发酵数周,然后在桶中陈酿数月而成。冰酒受自然因素影响很大,因此价格高昂。文中提出一种在工艺上进行优化,采用人工制冷冰冻的工艺,使葡萄汁中浓缩很高的糖、酸和风味成分,利用冰冻条件的优化,从而制成低成本高品质的冰酒。 相似文献
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酶膜分离法果汁澄清工艺 总被引:3,自引:0,他引:3
运用果胶酶,淀粉酶等澄清剂,结合膜分离技术,分析得出适合沙棘,柠檬汁,梨汁,猕猴桃汁,葡萄汁,梨汁,猕猴桃汁,葡萄汁,山渣汁,枣汁等果汁的澄清工艺。能有效去除果汁饮料中的果胶,蛋白和高级棕榈酸酯絮状物等造成沉淀的物质。 相似文献
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Huang JH Hu KN Ilgen J Ilgen G 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2012,29(1):85-93
We investigated in total 80 wine samples of different types and seven grape juice and 23 beer samples purchased from markets in Central Europe in order to understand the arsenic (As) speciation and help assess the potential As toxicity via intake of alcoholic beverages. Generally, total As concentrations in most samples investigated were below the drinking water limit 10 μg l(-1) published by the World Health Organization (WHO); ranging from 0.46 to 21.0 μg l(-1) As in red and white wines and from 0.75 to 13.4 μg l(-1) As in beers. In addition, concentrations of total As in rice wine and in rice beer were 0.63-6.07 and 3.69-8.23 μg l(-1) As, respectively. The total As concentrations in ice wine ranged from 7.94 to 18.8 μg l(-1) As, significantly higher than in white and red wine. Arsenite predominated as the As species in most of the wine samples, whereas arsenate was the dominant species in rice wine, beer and rice beer. Methyl As components were usually minor components in all wine and beer samples. Monomethylarsonic acid, dimethylarsinic acid and two additional unknown As species were frequently found in grape juice, late harvest and ice wine with higher sweetness. After air exposure, arsenite, arsenate, monomethylarsonic acid and dimethylarsinic acid were stable at 4°C for months, probably due to the acidic conditions of wine and beer samples. The presence of sulfite had little influence on As speciation in wine. Despite the predominance of more toxic arsenite and arsenate in wine and beer, the estimated weekly exposure to As (via consumption of beer, wine and rice wine) is low. The As intake per capita is 6.81 μg from beer, <1.93 μg from wine and 0.88 μg from rice wine, estimated using the median of total As concentration multiplied by the average consumption per capita of the corresponding beverage. 相似文献
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含醇调味料除能赋予食品独特的风味外,还具有抗茵防腐的效果。介绍了日本开发的4种含醇调味料。啤酒型风味调料是以麦芽为主料,采用啤酒酵母发酵而得,适合于家庭烹饪鱼、肉类菜、汤、点心的调料与佐料,能去腥、嫩化肉类,提高食品风味。含曲类酒精调味料是将曲或其提取物与含酒精调味剂混合,并使水溶性多糖混合物溶解于此混合物中,然后喷雾干燥制成含曲与酒精的调味剂粉末。发酵酒类调味料指在清酒、烧酒、葡萄酒和啤酒等发酵酒类中加入2%~3%食盐而成发酵酒类调味液。粉末发酵含酒调味料是将清酒、白兰地、威士忌及其它发酵酒类浓缩后,加入赋形剂喷雾干燥而制成的。 相似文献
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以葡萄和百香果为原料,复合发酵开发一款风味独特的果酒。通过单因素试验和二次通用旋转组合试验优化复合果酒酿造工艺,并对产品质量进行评定。结果表明,葡萄百香果酒的最佳工艺参数为酵母添加量(葡萄酒活性干酵母∶耐高温活性干酵母=1∶1)0.4%、葡萄汁:百香果汁1∶4(V/V),初始糖度24 °Bx、发酵温度23 ℃、发酵时间7 d,在此优化条件下,得到的葡萄百香果酒果味浓郁、色泽金黄、酸甜适中、口感清爽,感官评分为84.35分,其酒精度为(12.3±1.3)%vol,糖含量(3.08±0.38)g/L,总酸含量为(6.65±0.29)g/L,符合国家标准要求,是一款品质较佳的风味果酒。 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(1):85-93
We investigated in total 80 wine samples of different types and seven grape juice and 23 beer samples purchased from markets in Central Europe in order to understand the arsenic (As) speciation and help assess the potential As toxicity via intake of alcoholic beverages. Generally, total As concentrations in most samples investigated were below the drinking water limit 10?µg?l?1 published by the World Health Organization (WHO); ranging from 0.46 to 21.0?µg?l?1 As in red and white wines and from 0.75 to 13.4?µg?l?1 As in beers. In addition, concentrations of total As in rice wine and in rice beer were 0.63–6.07 and 3.69–8.23?µg?l?1 As, respectively. The total As concentrations in ice wine ranged from 7.94 to 18.8?µg?l?1 As, significantly higher than in white and red wine. Arsenite predominated as the As species in most of the wine samples, whereas arsenate was the dominant species in rice wine, beer and rice beer. Methyl As components were usually minor components in all wine and beer samples. Monomethylarsonic acid, dimethylarsinic acid and two additional unknown As species were frequently found in grape juice, late harvest and ice wine with higher sweetness. After air exposure, arsenite, arsenate, monomethylarsonic acid and dimethylarsinic acid were stable at 4°C for months, probably due to the acidic conditions of wine and beer samples. The presence of sulfite had little influence on As speciation in wine. Despite the predominance of more toxic arsenite and arsenate in wine and beer, the estimated weekly exposure to As (via consumption of beer, wine and rice wine) is low. The As intake per capita is 6.81?µg from beer, <1.93?µg from wine and 0.88?µg from rice wine, estimated using the median of total As concentration multiplied by the average consumption per capita of the corresponding beverage. 相似文献
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M. Carmen González-Mas Luisa M. García-Riaño Cristina Alfaro José L. Rambla Ana I. Padilla & Abelardo Gutierrez 《International Journal of Food Science & Technology》2009,44(3):510-518
The control of the raw material has a great influence on the final quality of wine. Nowadays, wineries have practically not incorporated an effective quality control of grape juice on their production process. Although wine aroma has been widely analysed, grape juice aroma for wine-making has been poorly studied. In this study, two headspace-based technique methodologies have been proposed to characterise the aroma of grape juice: static headspace (SHS) and headspace solid phase microextraction (HS-SPME). Both techniques were applied on the samples from three maturation stages of two red grape cultivars: Tempranillo and Bobal, ranked first in Spanish and in Valencian Community cultivars, respectively. This study identifies the principal volatile compounds of grape juice: C6 compounds, especially alcohols and aldehydes, using both techniques. It was confirmed that SHS and HS-SPME techniques could be incorporated into the process of the grape quality control in wineries as a result of its operational simplicity, low cost and reduced ecological impact compared with other conventional organic solvent-based techniques. 相似文献