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51.
乳清发酵酒产品是近年来发展起来的新产品。在生产实践中,公司试验研究了乳清发酵酒生产工艺中的消毒技术,按工艺流程的先后顺序,研究了原料消毒、生产环境消毒、生产设备消毒等内容。生产实践证明,这些方法或技术措施的运用,保证了乳清发酵酒的品质,且口味纯正、质量稳定。主要阐述了乳清发酵酒生产过程的消毒技术和措施。 相似文献
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Ming Chang Jie Lian Ruijie Liu Qingzhe Jin Xingguo Wang 《International Journal of Food Science & Technology》2014,49(7):1715-1721
Camellia oleifera meal was evaluated to be a potential feedstock for the production of yellow wine (YW), and process conditions were investigated. In this study, C. oleifera meal was firstly pretreated using mixed cultured Bacillus subtilis and Aspergillus niger under solid‐substrate fermentation to degrade the tea saponin (TS) for the following YW fermentation. Response surface methodology helped evaluate the effects of the selected operating parameters, and the optimal condition at a fixed time of 4 days, which gave a 67.84 ± 0.23% degradation rate of TS, was reached as inoculum concentration of 16%, initial moisture content of 55% and temperature of 30 °C. Finally, 7‐day fermentation was harvested to be the most suitable pretreatment for producing YW from C. oleifera meal, and the twice‐feeding fermentation for YW was obtained as wheat koji 12% and active yeast 1.2%. In addition, ample amino acids, phenolic components and the trace TS endowed the C. oleifera wine, the more nutritional characteristics. 相似文献
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《Food Control》2014,35(2):274-282
A survey was carried out on a thousand wines from organic viticulture from different European countries. Analytical data were collected about the most used quality control parameters (e.g. alcoholic strength, reducing sugars, total acidity and pH, volatile acidity, malic and lactic acid, free and total sulfur dioxide), as well as regarding some compounds harmful for human health, such as ochratoxin A and biogenic amines. The results collected on quality control parameters were generally in agreement with the values normally detectable for conventional wines. Total sulfur dioxide was lower than 110–120 mg/L in the most of the samples and no significant correlation was found between sulfite levels and other parameters. Ochratoxin A (OTA) seemed not a generalized problem for organic wine productions: its concentration was below the European legal limit, in the 95% of the samples analyzed; nevertheless, the risk of OTA pollution seemed higher in certain southern European regions. On the other hand, biogenic amines (BA) appeared a serious problem for organic winemaking and high concentrations were found in many of the analyzed wines. They seemed connected with a bad management of malolactic fermentation, being generally associated with high pHs and volatile acidities. 相似文献
54.
Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition
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Shu Y. Sun Wen G. Jiang Yu P. Zhao 《International Journal of Food Science & Technology》2012,47(1):100-106
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. 相似文献
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