沙棘冰酒发酵条件的优化

以自然冷冻的沙棘果为原料,研究沙棘冰酒的发酵工艺。通过单因素试验和正交试验探讨了发酵温度、初始糖度、酵母接种量、发酵时间对沙棘冰酒酒精度和感官评分的影响。结果表明,沙棘冰酒的最优发酵工艺为：发酵温度15 ℃、初始糖度22 °Bx、酵母接种量3%、发酵时间20 d。在此工艺条件下制得的沙棘冰酒酒精度为10.65%vol,感官评分为87.20分,产品具有典型的冰酒品质。     

沙棘果酒的研制

以沙棘果为原料，分别用发酵法和浸泡法生产出原酒，将两种工艺生产的原酒勾调出果香浓郁，口感醇厚的沙棘酒。发酵工艺为：果浆中加入4‰干酵母，于18－25℃前发酵10d;15-20℃后发酵30d。于10－15℃陈酿1年，再经澄清处理。浸泡工艺；分别用酒度25％（v/v)和20％（v/v）脱臭酒精，浸泡两次。沙棘与酒精比分别为1：2．5和1：1．5。将发酵酒70％，浸泡酒30％进行调配。     

低度加气黄酒的研究

利用黍米和大枣为原料，改用酒药代替酒母，延缓主发酵期，延长糖化时间，落缸时添加乳酸等来调节酒精度，酸度和糖分，工艺中在40左右添加20％的麦曲和0．3％的酒药，晾箱糖化2h;30摄氏度低温发酵3－5d，后酵10d至酒度达12％（v/v)，勾兑最佳配方为冰糖，柠檬酸和香兰素分别为5％，0．1％，0．07％，桶内充气压力为0．35MPa。     

低度加气沙棘酒生产试验研究

利用野生沙棘果、酒酵母，发酵生产沙棘酒。用柠檬酸、砂糖、蜂蜜勾兑充分灌装，桶内充分压力为0．4MPa成品突出果香浓郁、杀口感较足且维生素C含量极为丰富。     

湘泉酒部分窖池冬季出酒率降低原因分析及对策

冬季，湘泉酒部分窖池出酒率降低，平均出酒率只有28％，调查发现，冬季出池酒酷温度在22℃,同酒率正常，在15℃左右时，出酒率很低，经对窖池发酵情况跟踪检测发现，顶火温度对出酒率影响很大，顶火温度高于30摄氏度，出酒率最高，比顶火温度25－30℃的高4．7％，比顶火温度25摄氏度以下的高16．5％，造成发酵不升温的原因主要有地温下降，微生物数量特别是酵母数量不够及窖帽太高所致，将入池温度提高到20－23摄氏度，大曲用量提高到25％，添加700g安琪活性干酵母，降低窖帽不超过50cm，加厚封窖泥至15cm以上进行试验，结果表明，添加活性干酵母出酒率最高，较其他方法高5％－7％。     

半发酵青梅酒的生产技术研究

以青梅为原料，采用半发酵工艺生产青梅酒。果浆汁添加4％的活化后的活性干酵母，发酵温度20－23℃，前发酵20d左右；18－20℃后酵2个月；皮渣加4％的干酵母发酵后蒸馏；果子经钙化、护色后用酒精浸泡，将发酵原酒和浸泡酒以7：3调配成，果香突出，清亮透明，醇厚爽净的青梅酒。（孙悟）     

10°淡爽型沙棘啤酒生产工艺

沙棘果粉碎后分离出的果汁需加果胶酶进行澄清，澄清温度20-25℃，pH4．2～4．5，果胶酶加量为0.3％～0．4％。麦汁冷却后，满罐时将沙棘汁定量泵入发酵罐，添加酵母进行发酵。生产中应注意：①沙棘汁含糖量较高，实际生产中原麦汁浓度可略低一些；②沙棘加工过程应切实做好防氧化并保持沙棘果汁无菌状态；③沙棘汁中果胶物质含量较高，若处理不好将对成品酒非生物稳定性产生很大影响；④沙棘果汁添加量应根据有效量及啤酒品质来确定。（丹妮）     

沙棘酒的研制及非生物稳定性的研究

采用内蒙古沙棘果,用浸泡与发酵相结合法生产沙棘酒。对酒的非生物稳定性进行了研究。选用冷、热处理及澄清剂提高沙棘酒的非生物稳定性。     

芦荟猴头菇酒的生产工艺

以芦荟（Aloe)，猴头菇（hydnum erinaceus)为原料生产保健酒，鲜芦荟叶粉碎磨汁并均质过滤得汁，巴氏70℃灭菌20min，猴头菇粉碎成20目颗粒，用50％水浸泡，蒸熟冷至室温待用，猴头菇糖化配料比为猴头菇熟料：白砂糖：水＝3：3：4，糖化温度36－38℃，时间38－40h，发酵加活性干酵母3‰－4‰，主酵8－10d。二酵16－18，20d，调配：芦荟原汁按10％比例加入到猴头菇酒液中，调整成品酒酒度为20度。     

TH-AADY在浓香型长酵糟恢复生产中的实践

长酵糟恢复生产中应用TH－AADY配以“堆积发酵”工艺，调整了发酵体系，增强了糟子的活性，解决了长酵糟（质量糟）的掉排问题，原料出酒率和优质品率分别提高2．6％和7％－9％。     

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)     

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。     

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。     

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。