山东省葡萄酒产业现状及发展趋势

为了研究山东省葡萄酒产业的现状及发展趋势,根据国家统计局发布的山东省葡萄酒企业数量、产量、营业收入和利税等各项经济指标的数据,通过分析山东省葡萄酒产业的现状及山东省葡萄酒产业面临的问题,提出了山东省葡萄酒产业发展的趋势,展望了山东省葡萄酒产业对促进产业融合、对地方经济社会发展、对乡村振兴战略的实施具有重要意义。     

A comparative study on the fungal communities of wheat Qu for Qingshuang‐type Chinese rice wine

A traditional culture‐dependent method and ribosomal intergenic spacer analysis (RISA) were employed to investigate the fungal communities in two representative samples of wheat Qu (S1, S2). A total of seven species were isolated on media of potato dextrose agar, Czapek and wheat Qu extraction. Owing to the difference in the culture media, a high variability of predominant species was observed. RISA profiles of total DNA exhibited distinguishable bands corresponding to nine fungal species. Similar RISA profiles of two starter cultures were obtained. Sequencing of the internal transcribed spacer fragments from fungal isolates and RISA fingerprint profiles revealed the presence of nine species of fungi in wheat Qu S1: Lichtheimia ramosa, Absidia corymbifera, Aspergillus sydowii, Aspergillus oryzae, Rhizomucor pusillus, Eurotium amstelodami, Issatchenkia orientalis, Emericella nidulans and Cladosporium cladosporioides. In comparison with S1, S2 had a richer fungal diversity. The fungal species derived from S1 were all present in S2 coupled with another two species, namely, Aspergillus niger and Clavispora lusitaniae. Among all species isolated, Aspergillus sydowii was the dominant species in Qingshuang‐type Chinese rice wine wheat Qu. Copyright © 2012 The Institute of Brewing & Distilling     

Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS‐SPME‐GC‐MS and HPLC

To compare the influence of cultivars on the production of aroma compounds and polyphenols, eight cherry varieties (six sweet and two sour) were fermented into cherry wines, and their compositions were analysed. Results showed that by headspace solid microextraction coupled to gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS), a total of twenty‐first aromatic compounds, mostly consisting of esters, acids, terpenoids and C₁₃‐norisoprenoids, were identified, and eleven polyphenols including five anthocyanins and six phenolic acids were quantified using HPLC. May Duck and Early Richmond wines contained significantly higher levels of phenolic acids (>42 mg L^?1) that were associated with high contents of chlorogenic and neochlorogenic acids and also relatively high amounts of octanoic acid and β‐damascenone (odour activity values ≥1000). Hongdeng, Zhifuhong and Bing wines were characterised by higher concentrations of anthocyanins (>41 mg L^?1) and also relatively higher levels of isopentyl acetate. Lapins and Governer Wcod wines were distinguished by lower concentrations of polyphenols and relatively higher contents of ethyl 3‐methylbutanoate.     

Purification,characterisation and application of α‐l‐rhamnosidase from Penicillium citrinum MTCC‐8897

An α‐l ‐rhamnosidase secreted by Penicillium citrinum MTCC‐8897 has been purified to homogeneity from the culture filtrate of the fungal strain using ammonium sulphate precipitation and cation‐exchange chromatography on carboxymethyl cellulose. The sodium dodecyl sulphate/polyacrylamide gel electrophoresis analysis of the purified enzyme gave a single protein band corresponding to the molecular mass 51.0 kDa. The native polyacrylamide gel electrophoresis also gave a single protein band confirming the enzyme purity. The K_m and V_max values of the enzyme for p‐nitrophenyl α‐l ‐rhamnopyranoside were 0.36 mm and 22.54 μmole min^?1 mg^?1, respectively, and k_cat value was 17.1 s^?1 giving k_cat/K_m value of 4.75 × 10⁴ m ^?1 s^?1. The pH and temperature optima of the enzyme were 7.0 and 60 °C, respectively. The purified enzyme liberated l ‐rhamnose from naringin, rutin, hesperidin and wine, indicating that it has biotechnological application potential for the preparation of l ‐rhamnose and other pharmaceutically important compounds from natural glycosides containing terminal α‐l ‐rhamnose and also in the enhancement of wine aroma.     

Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

The aim of this work was to study the contribution of wild yeasts to the volatile composition of wine in inoculated fermentations. To do so, Parellada must, sterilized and inoculated with Saccharomyces cerevisiae strain Na33 (pure inoculated fermentation), inoculated Parellada must (mixed inoculated fermentation) and Parellada must that fermented with its wild yeasts (control fermentation) were used. From the results obtained in the pure inoculated fermentation it can be seen that S. cerevisiae produced appreciable quantities of isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. However, the wild yeasts also contributed to the synthesis of esters since the total concentration of these substances was higher in the mixed inoculated fermentation than in the pure inoculated fermentation. 2-Phenylethyl acetate was only synthesized by wild yeasts when they did not compete with S. cerevisiae. The concentration of total alcohols was similar in the three samples; the important production of isobutanol and 2-phenylethanol in the control fermentation is noteworthy. As regards the acids, the greatest concentration corresponded to the mixed inoculated fermentation. The wild yeasts contributed to the synthesis of these compounds to a significant extent and S. cerevisiae synthesized appreciable amounts of short-chain fatty acids.     

新型发酵剂对沙棘果酒品质及抗氧化性的影响

以沙棘果酒的理化性质、总酚含量、总黄酮含量及抗氧化性为指标,探究酵母菌传统发酵(方法Ⅰ)、巴氏葡萄球菌TS-82联合酵母菌发酵(方法Ⅱ)和酵母菌发酵并添加类胡萝卜素降解酶(方法Ⅲ)三种不同酿造方法对沙棘果酒发酵品质及抗氧化性的影响。结果表明:与方法Ⅰ相比,方法Ⅱ和Ⅲ对pH、可溶性固形物、酒精度、还原糖、滴定酸及微生物指标影响不大,且无致病菌检出。应用方法Ⅱ,可显著提高总酚含量(p<0.05),达到9.3 g/L(gallic acid计),且DPPH·的清除能力(86.5%)和铁离子还原能力(88%)也有所提高(p<0.05)。应用方法Ⅲ,沙棘果酒总酚含量为8.7 g/L(gallic acid计),DPPH·的清除能力为84.7%,铁离子还原能力为87.6%,与方法Ⅱ相比,总酚含量和DPPH·清除能力显著降低(p<0.05)。因此巴氏葡萄球菌TS-82联合酵母菌发酵的方式(方法Ⅱ)应用在沙棘果酒酿造中,在改善风味的同时,有利于开发高抗氧化性的保健食品。     

具高乙醇耐受力酵母菌的选育及其在猕猴桃果酒中的应用

以呼市周边各旗县果园的果实和土壤中筛选出的具有乙醇耐受力酵母菌株HJ-1为实验菌株,猕猴桃为原料,探究了猕猴桃果酒的发酵工艺。通过紫外诱变处理后经TTC法筛选、杜氏小管筛选等四级筛选,挑选正向突变酵母菌株,并应用于猕猴桃果酒发酵。后经单因素实验与正交实验,研究了发酵温度、接种量、初始pH等因素对猕猴桃果酒品质的影响。经紫外诱变最终筛得一株高乙醇耐受力正向突变菌株HJ-1E,其乙醇耐受力可达18% vol,产酒精能力为11.9% vol。猕猴桃果酒生产的最佳工艺为菌株接种量3.5%,初始pH5.7,SO₂添加量70 mg/L,发酵温度为21℃。诱变所得正向突变菌株HJ-1E在此发酵条件下生产的猕猴桃果酒果香浓郁,酒体醇厚,酒精度为13.3% vol,为猕猴桃果酒的酿造提供了参考。     

The Douro wine region: a cluster approach

The globalization of the wine industry needs to be perceived as a challenge and an opportunity to innovate by traditional European producers’ countries, like Portugal, characterized by a terroir model, that is, an economic structure supported by a large number of grape growers, small and medium wine firms and high public regulation, to compete in international markets. Using a cluster approach, this article presents the case of the most important Portuguese wine region, the Demarcated Douro Region (DDR), which is a strong reference of terroir and known for producing Port wine. To increase its competitiveness in the world wine market, the DDR needs to evolve from an organized to an innovative cluster.     

Multinational firms in the world wine industry: an investigation into the determinants of most-favoured locations

The objective of the paper is to identify some of the determinants of foreign investment of the largest multinational enterprises (MNEs) operating in the wine industry. The factors that drive firms to invest abroad and those that determine the location of those investments are examined in the case of the world wine industry. The list of the largest MNEs has been compiled using financial databases and company websites. Spearman rank correlation values are calculated between the ranking of the location popularity of host countries and the ranking of the independent variables or indices for the same period. The results of this study have some important implications. They indicate that location-specific advantages of host countries do provide an explication of the internationalization of firms in some preferred countries rather than others.