对中国白酒业的忧思

中国白酒产业在20世纪80—90年代，曾经是“高税高利”产业。“利大于税”曾一度成为白酒产业的巨大经营优势。1994年以后，国家相继对白酒税收做了几次重大调整，至此，白酒产业已成“昨日黄花”，风光不再。2002年整体亏损面近1／3，亏损总额达8亿元。前50家企业年资产回报率大部分在3％—5％。相当一部分企业不足1％。因此。白酒产业呼唤“公平待遇”，希望国家为酒立法，“公平税赋”，让白酒业焕发新的生机，为国家“全面建设小康社会”做出新的贡献。(小雨)     

酿酒专用粮食在多粮浓香型白酒生产中的应用

针对浓香型白酒企业对酿酒粮食的选用要求,以专用粮食和普通粮食为原料应用于酿酒过程,对酿酒发酵过程中的物质变化进行跟踪检测。结果表明,酿酒专用粮食窖内发酵过程淀粉和还原糖利用率均优于普通粮食,且后期利用酸类和乙醇合成呈香呈味物质能力更强,出酒率和优级率分别较普通粮食提高1.5%和6%,表明酿酒专用粮食对提高原酒酒质效果明显。     

浓香型大曲酯化力的测定方法探讨

从酯化反应的温度、底物浓度、用曲量、酯化时间几个方面着手,本着便于操作、能真实反映大曲酯化能力的相对大小、与生产实际相联系的原则,通过试验,选择合适的测定大曲酯化力的方法。     

蜂蜜酒发酵工艺条件的优化研究

以蜂蜜、麦曲、酵母为原材料,以酒精度为指标,通过单因素实验分别考察了发酵温度、发酵时间、磷酸氢二铵添加量和发酵液糖度对酵母发酵蜂蜜过程中酒精度的影响。根据响应面优化结果进行验证实验,最终的优化条件如下：当麦曲添加量4.0%,酵母添加量0.2%,磷酸氢二铵添加量600 mg/L,发酵液糖度为32.0%,pH值为4.5,发酵温度为32.0 ℃,培养时间为6 d时,能得到酒精度的最高值13.6%。     

我国生麦制曲特征和操作技艺

为了充分认识我国传统生麦曲的制作工艺,介绍了传统生麦曲中微生物种群和来源、生麦曲的功能、作用和生麦制曲的特征,同时还详细介绍了生麦曲制作的工艺及生麦曲的质量要求.     

Ripening temperature affects the content and distribution of isoflavones in sufu,a fermented soybean curd

Sufu, a fermented soybean curd, was prepared by ripening the salted tofu cubes in the Aspergillus oryzae‐fermented rice–soybean koji mash at 25, 35 or 45 °C for a period of 16 days. It showed that the 16‐day ripened sufu contains less total isoflavone content (629.29–739.68 μg g^?1 dried matter) than the salted tofu before ripening (942.59 μg g^?1 dried matter). Regardless of ripening temperature, ripening causes a major reduction in the content of β‐glucoside and malonylglucoside isoflavones along with a significant increase of aglycone isoflavone content. These changes were enhanced as the ripening period extended. Among the various treatments examined, sufu ripened at 45 °C showed the greatest increase in aglycone content coupled with the greatest decrease in malonylglucosides. The distribution of malonylglucosides decreased from an initial 40.32% in the tofu cube to 9.78% after 16 days of ripening at 45 °C. Meanwhile, the distribution of aglycone increased from 13.17% to 39.88%.     

Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish (Arctoscopus japonicus) with different salt concentrations (10% and 20%) were investigated over 10 months. Fish sauces prepared from sailfin sandfish with rice koji and a low salt concentration had higher total nitrogen, amino nitrogen and total free amino acid than did those without rice koji or with a high salt concentration. Sensory evaluation of fish sauces prepared with rice koji and a low salt concentration found better taste, flavour and overall acceptance than those prepared without rice koji during fermentation (P < 0.05). The use of rice koji increased the total nitrogen, amino nitrogen and free amino acid and also enhanced the sensory qualities during fermentation. These results suggest that the use of rice koji can result in a low‐salt fish sauce with better flavour.     

古今酿酒与陶器

据考证我国的陶器起源于石器时代晚期。５０００年前就有了酿酒陶器,利用陶器瓷瓮贮酒,可使酒发生氧化还原反应和挥发作用,还能从瓮中溶出钙、镁等金属离子,提高酒的ｐＨ值,促进酒体的老熟,且比用现代的不锈钢罐、铝罐等大贮酒容器效果好。陶瓮装老酒与新酒比较具有：①酸度高;②ｐＨ值高;③乙醛基本保持平衡;④酯类因分解比新酒少;⑤糠醛无明显变化。瓮装老酒与大容器装老酒相比：酸度低,而含醛量高;酯含量少。     

用现代生物技术改革生酒传统工艺的初探

该文主要探索了寿生酒传统工艺的改革，试验表明：当红曲用量减少40％，用真菌淀粉酶，黄酒活性干酵母取代，所酿制的寿生酒不仅品质更高，而且出酒率提高了5％左右。     

酒糟大曲的生产技术及工艺探索

酒糟大曲以小麦为主要原料，以新鲜的白酒生产的副产物-酒糟为辅料，同时添加一定比例的曲粉副产物-飞箩曲；小麦经粉碎，粗细比为6：4；新鲜酒糟添加比例占小麦的15％，飞箩曲添加比例为占小麦和酒糟总和的4％；曲坯水分含量控制在38％-40％之间，防止小麦霉变，酒糟防止生绿霉、黄霉，拌料透彻均匀，先拌料后加水；曲房要定期、不定期清洁，保持卫生；曲坯入房曲的挂衣期、晾霉以及最后出房，整个过程中密切关注温度变化，防止升温过猛，严格技术和工艺参数要求，按其生产所得的大曲周期短，糖化力高，成本低的特点。