The Subjective and Reinforcing Effects of Visual and Olfactory Stimuli in Alcohol Drinking.

Nonpharmacological cues associated with drug intake may influence subjective and reinforcing effects of those drugs. Social drinkers (N = 80) participated in 2 sessions in which they rated and then consumed ad lib their preferred beer (with participants blind to brand). Visual and olfactory stimuli were obscured during 1 session (blocked) and not obscured during the other (unblocked). Dependent measures included ratings of "liking", "want another", and "desire to drink"; subjective mood; and ad lib beer consumption (reinforcement). Most ratings and ad lib consumption were lower during the blocked versus the unblocked condition. There were no interactions of blockade condition with sex and no effect of blockade on mood. These findings show that nonpharmacological stimuli associated with alcohol consumption influence alcohol's subjective and reinforcing effects. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

塑料啤酒瓶开发现状

介绍了塑料啤酒瓶的优点,详细介绍了各种以PET为基础的改性啤酒瓶材料,并列举了大量的开发实例。     

啤酒发酵过程理化指标变化规律研究

研究啤酒发酵过程中酵母数、双乙酰、pH、还原糖、α-氨基氮、酒精度和发酵度的变化规律.结果发现：酵母数量与双乙酰含量在发酵的前三天快速上升,进而急剧下降,后期下降趋缓;还原糖和α-氨基氮在发酵前期被快速消耗,中后期消耗缓慢;pH值发酵初期会有明显下降,随后趋于稳定;酒精度前期上升幅度较大,随后平稳.试验结果表明啤酒发酵过程中主要理化指标的变化是有一定规律的,对啤酒实际生产有指导意义.     

采用T-541涂料防止啤酒罐内壁腐蚀的工艺

本文介绍了采用T-541特种涂料对啤酒罐进行防腐蚀处理的工艺,并介绍了防腐蚀效果。     

基于改进灰狼算法的啤酒灌装PID液位控制

目的 针对啤酒罐装液位控制存在的变负荷、多模态、PID参数整定难的问题,提出一种基于改进灰狼算法的PID参数整定方法,以提高啤酒生产的工作效率。方法 对灰狼算法进行改进,使用欧式距离变化率动态调整收敛因子,平衡算法的全局搜索能力;引入动态自适应权重因子,提高算法的优化速度和精度;与基本灰狼算法比较并用测试函数验证改进算法的性能。结果 仿真结果表明,改进后的灰狼算法在收敛速度和精度上提升效果显著;改进灰狼算法整定的PID参数的上升时间为1.9s,调节时间为5.12 s,超调量为3.78%。结论 与基本灰狼算法对比,改进灰狼算法对啤酒灌装液位PID参数进行整定,调节时间快,超调较小,可以更好地满足啤酒生产的控制要求。     

虚拟生产线协同操作系统的开发

采用Flash+Virtools+PHP+MySQL的构架,通过网络通信控制构建了具有DCS控制的、实时交互功能的虚拟啤酒生产线协同操作系统.该系统通过Virtools与Flash之间的数据通信实现了二维DCS对三维场景的远程控制和数据采集,利用Virtools强大的网络联机引擎实现了使用者对三维场景的协同操作,对Flash和Virtools两平台之间的数据通信和基于Virtools的分布式虚拟现实技术进行了探索,开发的系统时职业教育实训和相关企业岗位培训显示出较高的使用价值.     

A novel electrochemiluminescence glucose biosensor based on alcohol-free mesoporous molecular sieve silica modified electrode

In this study, a thin-film glucose electrochemiluminescence (ECL) biosensor was developed. Ru(bpy)₃²⁺ was doped in alcohol-free low-volume shrinkage mesoporous silica sol-gel with PEG-400 as the template, and glucose dehydrogenase (GDH) was immobilized in polymer Resydrol. NADH, which is produced by the reaction of co-enzyme NAD⁺ and glucose catalyzed by glucose dehydrogenase, reacts with immobilized Ru(bpy)₃²⁺ to generate ECL emission. Among the three types of design including two-layer, mixed and sandwich configuration, the sandwich configuration showed the best sensitivity with the calibration range of 25-2000 μM and the limit of detection of 0.5 μM in a flow injection analysis of glucose. The alcohol-free mesoporous sol-gel and the sandwich design made the biosensor potentially applicable in flow-injection analysis of samples.     

Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools

Sensory evaluation is the application of knowledge and skills derived from several different scientific and technical disciplines, physiology, chemistry, mathematics and statistics, human behavior, and knowledge about product preparation practices. This research was aimed to evaluate aftertaste sensory attributes of commercial non-alcoholic beer brands (P1, P2, P3, P4, P5, P6, P7) by several chemometric tools. These attributes were bitter, sour, sweet, fruity, liquorice, artificial, body, intensity and duration. The results showed that the data are in a good consistency. Therefore, the brands were statistically classified in several categories. Linear techniques as Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were performed over the data that revealed all types of beer are well separated except a partial overlapping between zones corresponding to P4, P6 and P7. In this research, for the confirmation of the groups observed in PCA and in order to calculate the errors in calibration and in validation, PLS-DA technique was used. Based on the quantitative data of PLS-DA, the classification accuracy values were ranked within 49-86%. Moreover, it was found that the classification accuracy of LDA was much better than PCA. It shows that this trained sensory panel can discriminate among the samples except an overlapping between two types of beer. Also, two types of artificial networks were used: Probabilistic Neural Networks (PNN) with Radial Basis Functions (RBF) and FeedForward Networks with Back Propagation (BP) learning method. The highest classification success rate (correct predicted number over total number of measurements) of about 97% was obtained for RBF followed by 94% for BP. The results obtained in this study could be used as a reference for electronic nose and electronic tongue in beer quality control.     

火焰原子吸收法研究酵母菌对Cu2+的吸附作用

用火焰原子吸收分光光度法研究了酵母菌对Cu2 的生物吸附作用.酵母菌能有效结合Cu2 ,10 min即可达到吸附平衡.pH为5～6时吸附效果较好.盐度及Ca2 、Na 等离子对吸附量稍有影响,升温有利于吸附.随着初始Cu2 浓度的升高,吸附量也逐渐增大.该吸附符合Langmuir等温吸附方程,最大吸附量和表观吸附平衡常数分别为1.32 mg·g-1、0.189 L·mol-1.     

Aldehyde Accumulation in Aged Alcoholic Beer: Addressing Acetaldehyde Impacts on Upper Aerodigestive Tract Cancer Risks

Aldehydes, particularly acetaldehyde, are carcinogenic molecules and their concentrations in foodstuffs should be controlled to avoid upper aerodigestive tract (UADT) and liver cancers. Highly reactive, acetaldehyde forms DNA and protein adducts, impairing physiological functions and leading to the development of pathological conditions. The consumption of aged beer, outside of the ethanol metabolism, exposes habitual drinkers to this carcinogen, whose concentrations can be over-increased due to post-brewing chemical and biochemical reactions. Storage-related changes are a challenge faced by the brewing industry, impacting volatile compound formation and triggering flavor instability. Aldehydes are among the volatile compounds formed during beer aging, recognized as off-flavor compounds. To track and understand aldehyde formation through multiple pathways during beer storage, consequent changes in flavor but particularly quality losses and harmful compound formation, this systematic review reunited data on volatile compound profiles through gas chromatography analyses from 2011 to 2021. Conditions to avoid flavor instability and successful methods for reducing beer staling, and consequent acetaldehyde accumulation, were raised by exploring the dynamic conversion between free and bound-state aldehydes. Future research should focus on implementing sensory analyses to investigate whether adding aldehyde-binding agents, e.g., cysteine and bisulfite, would contribute to consumer acceptance, restore beer flavor, and minimize acetaldehyde-related health damage.