酸性桃红3B染料废水治理方法的探讨

桃红染料废水水质成分复杂、ＣＯＤ_ｃｒ及色度高、酸性极强,治理难度大。经工艺试验、比较,找出了可行的治理工艺方案,采用“以废治废”的方法,用废碱液（或印染废水）提高ｐＨ值,再经混凝、沉淀、出水回流等工艺,使废水治理获得较满意的效果,据此提供了有关工艺试验的数据、治理工艺技术条件及治理工艺流程。     

玉米黄酒发酵条件的优化

以玉米碴为原料,分别选用UV－48黑曲霉和啤酒酵母为发酵菌种,通过对接种量、培养温度、pH值以及发酵周期的研究,确定以玉米为原料制作黄酒的最佳发酵条件为：最适接种量为糖化菌10％,酵母菌1％;最适发酵温度为15－18℃;最适pH值为4.5-5.5,最适发酵周期为16－19d。     

基于亚龙235PLC的酒加工控制系统的研究

自本文以亚龙235 PLC实验装置为基础,研究了酒加工的工业控制过程,从硬件和软件2方面来进行阐述,并简单设计了用触摸屏来控制加工过程,适用于职业学校PLC课程的拓展应用。     

葡萄酒酿造中有机酸的含量

以巨峰葡萄为原料,选用果胶酶对葡萄汁进行澄清处理.利用低温真空浓缩法研制适合酿造葡萄酒的浓缩葡萄汁,再添加酵母进行发酵.测定发酵后有机酸的变化,结果FFCC2185和FFCC2186菌种进行葡萄酒发酵的酒石酸含量分别是1.28g/L和1.38g/L,苹果酸含量分别是7.21g/L和7.23g/L;乳酸,柠檬酸,琥珀酸含量都少于1g/L.     

快速酿造葡萄酒酵母的筛选

通过SO2、酒精和高酸度的耐受性实验,从22株葡萄酒酵母菌中筛选出若干株发酵能力和耐受性均较高的优良菌株,用于低档葡萄快速发酵生产。实验的极限值为:在初发酵液中,SO2的含量为250mg/L,酒精浓度为18%,pH值为2.7。经验证,用筛选株12号菌生产的红葡萄酒可以达到国家标准。     

有色酒类中色素对还原糖测定影响的消除

在葡萄酒的发酵生产和产品质量检验方面，还原糖测定是一个重要指标。本文采用手工直接测定法与原糖测定仪测定两种方法对红葡萄酒及干红酒中还原糖进行测定，结果表明手工直接测定时色素对测定结果影响较大。将样品利用活性炭脱色处理和原样品用仪器测定都可提高测定的准确度。     

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model☆

Chinese rice wine making is a typical simultaneous saccharification and fermentation(SSF) process.During the fermentation process,temperature is one of the key parameters which decide the quality of Chinese rice wine.To optimize the SSF process for Chinese rice wine brewing,the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model.The kinetic parameters as a function of temperature were evaluated using the software Origin8.0.Combing these functions with the mathematical model,an appropriate form of the model equations for the SSF considering the effects of temperature were developed.The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model.The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm.The optimum temperature profile began at a low temperature of 26 °C up to 30 h.The operating temperature increased rapidly to 31.9 °C,and then decreased slowly to 18 °C at 65 h.Thereafter,the temperature was maintained at18 °C until the end of fermentation.A maximum ethanol production of 89.3 g·L~(-1)was attained.Conceivably,our model would facilitate the improvement of Chinese rice wine production at the industrial scale.     

Market opportunity recognition in the Chilean wine industry: traditional versus relational marketing approaches

The aim of this paper is to examine how wine firms implement their marketing strategies based on the recognition of market opportunities by their Chief Executive Officers (CEOs). Firstly, we describe the marketing activities in 69 traditional Chilean wine firms. Then, in-depth interviews with CEOs of two wineries are analysed using cognitive maps to uncover the cognitive processes responsible for recognizing and executing market activities. Our findings indicate that there is a similar set of strategic resources across the wineries, but the CEOs’ different perceptions of the usefulness of these resources in the implementation of marketing strategies have led them to select diverse strategies to increasing both the price per bottle and wine sales. This paper makes two contributions. Firstly, we compare the benefit of implementing traditional and relational marketing strategies in the Chilean wine industry. Secondly, we show that the CEOs’ perception of feedback processes among the available resources affects the recognition of market opportunities and the marketing strategy in wine firms.     

Mass spectrometry fragmentation pattern of coloured flavanol‐anthocyanin and anthocyanin‐flavanol derivatives in aged red wines of Rioja

Background and Aims: During wine ageing, a great variety of reactions take place, resulting in an immense variety of products whose structure sometimes remains unknown. The aim of this work is the study of different fragmentation patterns of flavanol‐anthocyanin derivatives formed along the wine ageing; these patterns are useful for elucidating the different structures of these compounds and other new related ones. Methods and Results: Several wines from the Protected Denomination of Origin Rioja have been studied by an analytical method that combines column chromatography and high‐performance liquid chromatography with diode array and mass and tandem mass spectrometric detections. Thirty‐five coloured flavanol‐anthocyanin compounds formed by direct reaction or by acetaldehyde‐mediated condensation have been identified. For direct reaction derivatives, two different fragmentation patterns (one of them not previously reported) have been observed depending on the position of flavanol in the coloured derivative. Several compounds have been identified in aged wines for the first time to the authors' knowledge, like (+)‐gallocatechin‐cyanidin‐3‐glucoside and (+)‐catechin‐cyanidin‐3‐glucoside Conclusions: The developed analytical procedure has allowed the identification of some compounds for the first time, and two different fragmentation patterns have been observed depending on the position of flavanol in the pigment. Significance of the Study: The establishment of different fragmentation patterns allows the structural elucidation of unknown compounds.     

The value of quality clues in the wine market: evidences from Lazio,Italy

The purpose of the paper is to contribute to understanding the role and effectiveness of different quality clues in the creation of value for the main wines of the Lazio region. The study presents a hedonic price model. An ordinary least squares and a quantile regression models were estimated. The latter is able to detect additional patterns related to the effects of the covariates. Prices are regressed on wine color, sub-regional area of origin, the type of certification of origin, and on experts' evaluation. The analysis is based on data released by three major Italian wine guides: Gambero Rosso, l'Espresso, and AIS (Italian Sommelier Association). Results show that: (i) white and red wines follow two different price patterns; (ii) prices are correlated with experts' evaluation; (iii) the impact of the latter is higher when other quality clues, such as geographical indications, are less effective; (iv) the role of different quality clues varies at different price levels and it is different for red and white wines; overall, wines from the Lazio region are associated with poor to mediocre quality levels. This may explain the decline in reputation and in market share that these wines are experiencing after centuries of popularity.