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.     

低醇半干白葡萄酒的酵母菌耐受性研究

为了考察低醇半干白葡萄酒的酵母菌稳定性,进行山梨酸钾和游离二氧化硫不同浓度的梯度实验,以确定该产品酵母菌的安全耐受浓度.实验结果表明低醇半干白葡萄酒的山梨酸钾的适宜添加浓度为150mg/L,游离二氧化硫浓度为30mg/L～35mg/L,在此基础上酵母菌的安全耐受浓度为酵母菌数＜50个/100mL酒样.     

乌毛蕨保健酒工艺研究

以野生药用植物乌毛蕨全草和糯米为主要原料、采用发酵方法酿造乌毛蕨保健酒.研究了乌毛蕨草粉的用量和主发酵工艺条件.结果表明,添加7.0％乌毛蕨全草粉糖化发酵的成品酒感官质量最好.优化的主发酵工艺条件为0.12％YWBY接种量、料水比1∶1.4,于25℃下发酵6d.再经后发酵、压榨、澄清、灭菌等步骤,研制出富含黄酮类化合物而具有特殊药用功效,且色、香、味俱佳与具有独特蕨酒风格的乌毛蕨保健酒.     

Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC–MS. The major anthocyanin in 6, 7, and 8 year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated by pyruvic acid. In aged wine, the content of malvidin-3-O-glucoside decreased with age with a concomitant increase of vitisin A. The latter is accompanied by several condensation products with molecular weight up to 1500 m/z. Differential pulse voltammetry indicated that aged wines have lower antioxidant capacity than young wine (400 mV), but higher than malvidin-3-O-glucoside (483 mV). Tafel’s plots showed that the electrochemical process occurring in aged wines is different from young wines. Six, seven and eight year old wines show similar behaviour with plots of 234, 177 and 188 mV/dec, respectively. These values are higher than the expected 120 mV/dec corresponding to a first electronic transfer but smaller compared to the 523 mV/dec corresponding to young wine.     

滑动弧放电等离子体-溶液系统协同零价铁降解酸性橙Ⅱ

为探究等离子体-溶液系统联合零价铁(ZVI)Fenton反应对酸性橙Ⅱ(AOⅡ)的降解效果,考察ZVI对降解过程的促进作用及降解机理,建立了滑动弧等离子-溶液系统进行了实验研究。以质量浓度200 mg/L的AOⅡ为例,改变ZVI投加量分别为0、4、7、10、13 g。结果显示ZVI投加量为10 g时,AOⅡ的降解程度最高,为97.8%。等离子体-溶液系统中滑动弧放电产生的H2O2与加入的ZVI结合发生Fenton反应,AOⅡ降解过程遵守一级动力学规律。对比不加入ZVI时的AOⅡ反应速率常数,加入10 g ZVI后初始质量浓度为100、150、200、250、300 mg/L的AOⅡ反应速率常数分别提高了12.9%、31.0%、39.4%、44.3%、47.8%。溶液化学需氧量(COD)去除率也表明了在降解过程中加入ZVI能够有效地提高降解率。运用色谱-质谱联用仪(GC-MS)测定了AOⅡ的降解机理,认为*OH攻击AOⅡ分子上与萘环相连的—N N—键,导致—N N—键的断裂,并经过一系列的氧化过程后形成无机小分子物质。