Removal of toxic metal ions from aqueous systems by biosorptive flotation

Biosorptive flotation was used as a combined operation for the simultaneous abstraction of nickel, copper and zinc ions from aqueous streams. Laboratory‐scale batch experiments, as well as pilot‐scale continuous experiments, have been conducted. Grape stalks, a by‐product of the winery industry, were used as sorbent material. The experimental procedure consisted of two consecutive stages: (i) biosorption, and (ii) flotation. The possibility of reusing biomass, after appropriate elution, was also examined. The main parameters examined were biomass concentration, particle size of sorbent, surfactant concentration, pH and flocculation. Flotation removals, following laboratory‐scale experiments, were found to be in the order of 100, 85 and 70% for copper, zinc and nickel, respectively. In pilot‐scale experiments, biomass sorption capacities were determined as 25 for copper, 81 for zinc and 7 µmol dm^?3 for nickel. The order of biomass affinity regarding the studied metals was Cu > Zn > Ni. Short retention time and high effectiveness suggest that biosorptive flotation is a promising treatment process for the removal of toxic metals from contaminated aqueous solutions. © 2002 Society of Chemical Industry     

野生毛葡萄皮中原花青素提取工艺研究

以野生毛葡萄皮为原料,以原花青素提取率考察指标,研究提取溶剂种类、浓度、料液比、提取温度、提取时间、提取次数等因素对原花青素提取效果的影响。通过正交实验,确定野生毛葡萄皮中原花青素的最佳提取工艺条件为:提取溶剂为60%乙醇,料液比1∶9,提取温度60℃,提取时间2.5 h,提取3次。在此优化条件下野生毛葡萄皮中原花青素的平均提取率为5.02%.     

改进矢量中值滤波在图像处理中的应用研究

针对传统矢量中值滤波计算量大且复杂的问题,通过分析彩色图像滤波的一般方法,提出了彩色图像矢量中值滤波的改进算法.经与传统矢量中值滤波和理想滤波器实验结果对比可知,该算法不仅具有矢量中值滤波法去噪、保边缘和不增加新颜色的优点,而且具有计算量小、算法简单和易于实现的优点.此算法已应用于葡萄病害图像处理,并在Visual C 软件平台上进行验证,结果证明该方法可行,在完成病害图像增强的同时,对噪声有较好的抑制作用.     

干旱荒漠区不同覆盖对酿酒葡萄园土壤的综合效应研究

针对甘肃河西地区大面积栽培酿酒葡萄而水资源短缺的现状,试验研究了地面覆膜、覆麦秸、覆麦壳等节水措施对干旱荒漠地区酿酒葡萄园土壤水分、温度和肥力等因子的效应,结果表明,几种节水措施均有明显增温效应,提高土壤含水量。覆草效果优于覆膜。覆麦秸和麦壳表现前期降温,后期增温保温的双重效应,并增加了土壤有机质及速效N、P、K含量,其中土壤有机质含量增加17.36%~18.51%,全氮增加7.35%~8.82%,速效磷增加8.51%~9.96%,速效钾增加47.5%~53.9%,土壤容重降低0.19gcm-3~0.20g cm-3,可溶性固形物含量提高0.5%~1.7%,产量提高3722.5~4162.5kg hm-2。     

巨峰葡萄白兰地的研制

对巨峰葡萄白兰地的工艺进行了研究．结果表明，发酵温度为25℃，初始pH为3，接种量为8％，经过两次减压蒸馏，蒸馏压强和温度分别为-0．07MPa和80℃，白兰地原料酒的酒精浓度浓缩至50％（体积分数），用超声波处理90min，橡木片通过40min烘烤，用原白兰地浸泡33d，可以生产出色泽金黄，酒香纯正，果香宜人的优质白兰地．     

Influence of solvent and temperature on extraction of phenolic compounds from grape seed,antioxidant activity and colour of extract

This study was aimed to investigate the influence of solvent (water and ethanol in concentration: 50%, 70% and 96%) and extraction temperature (25–80) °C on polyphenols extraction of grape seed (Vitis vinifera L. cv. “Frankovka”) cultivated in Eastern Croatia. The best results were reached using 50% ethanol at 80 °C. The most abundant individual polyphenolic compound was catechin which makes the average of 45.11% of the total phenolic content followed by epicatechin (34.45%), procyanidin B₂ (12.90%), gallic acid (5.34%), gallocatechin (1.58%), epicatechin gallate (1.01%). The antioxidant activity of extracts was determined by DPPH‐method and it was highly dependent on extraction solvent and temperature. The total extractable proanthocyanidins content of extract had the highest positive correlation (r = 0.994) with antioxidant activity, which indicated that these compounds might be the most important antioxidant in examined grape seed extracts. Relationship between phenolic content and colour of extracts was observed.     

不同负载量对霞多丽葡萄生长发育及酿酒品质的影响

为探索不同负载量对葡萄及葡萄酒品质的影响,对8年生霞多丽进行了不同负载量试验。结果表明,合理降低负载量能提高葡萄品质,增加果实含糖量,葡萄酒感官品质也显著改善;以留穗数为10穗/株(产量700.3kg/667m2)和15穗/株(产量1028.9kg/667m2)处理较优,负载量过大表现较差。综合分析,霞多丽葡萄的适宜负载量为700～1000kg/667m2。     

Effects of Botrytis cinerea infection on Champagne wine foaming properties

Qualitative effects of Botrytis cinerea infection were studied by comparing the foaming properties of Champagnes obtained from healthy grapes with those from grapes infected by B cinerea. This is of particular interest when it is considered that the foaming properties of Champagne wines are important in terms of product attractiveness for the consumer. Experiments using artificial viewing equipment clearly showed the dramatic effects on Champagne foam characteristics when grape berries were highly infected. The speed at which liquid separated from the foam (expressed as liquid height L_S) in the glass depended largely on the level of infection for Chardonnary and Pinot noir wines (+268% for Chardonnary wines at 40% infection and +627% for Pinot noir wines at 20% infection). B cinerea infection reduced the time (L_T) at which liquid first appeared in the glass; for Pinot noir wines an infection level of 20% caused very rapid drainage. The time of pouring (P_T, ie the time to fill the glass under controlled conditions) also diminished considerably at an infection level of 20% for both Pinot noir and Pinot meunier wines (?74 and ?58% respectively). Mouldiness considerably altered the foam height observed 80 s (H₈₀) after the start of pouring (?83% for Pinot noir and ?89% for Pinot meunier at 20% infection). Champagne foamability was also quantified using a sparging technique to standardise effervescence. Foamability suffered considerably (?60 to ?65%) when the B cinerea infection level was 20% as compared to control Champagnes. All wines studied had low and very similar protein contents. Differences in the concentrations of these compounds, which are generally implicated in the formation of foam in sparkling wines, could not explain the differences in Champagne foaming properties observed here. © 2001 Society of Chemical Industry