影响荔枝酒发酵过程中挥发酸的因素

挥发酸的控制是荔枝酒的生产过程中的重要技术瓶颈,发酵过程易造成荔枝果酒挥     

橙浊的生产及应用

阐述了橙浊珠生产及影响橙浊稳定性的主要因素，探讨了橙浊在饮料生产中的应用。     

Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.     

浅议糯米酒的研制及系列化

经过对现在普遍采用的糯米酒生产工艺的改进，多次研制试验，最后确定的两种工艺为；（1）清质型工艺流程；（2）乳浊型工艺流程。合理的工艺条件参数为：淋饭温度30－35℃；多曲混合发酵，曲的用量为1％左右；糖化温度30－35℃，2－3d，最终糖度25g/100ml，加浆发酵温度0－5℃，灌装杀菌温度75－80℃，45min。     

The relationship between photo-catalytic performance and optical property over Si-incorporated TiO2

This study focuses on the relationship between photo-catalytic performance and optical property over Si-incorporated TiO₂. The Si-incorporated TiO₂ particles exhibited a pure structure of anatase having a particle size of less than 20 nm and surface area of more than 190 m²/g. The absorbance did not shift to a higher wavelength in spite of the incorporation of the Si ions, but the intensity of the photoluminescence (PL) curve was the smallest in the case of the 2.0 mol% Si-TiO₂, which was related to the recombination between the excited electrons and holes. Based on these results, the photodecomposition of methyl orange in the liquid reaction was enhanced over the 2.0 mol% Si-incorporated TiO₂ compared with that over pure TiO₂: Methyl orange at 10.0 ppm was completely decomposed after 100 min when 1.0 g of the 2.0 mol% Si-incorporated TiO₂ was used.     

Candida molischianaβ-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking

ABSTRACT: A recombinant Saccharomyces cerevisiae wine yeast strain expressing the Candida molischiana bgln gene encoding a β-glucosidase (BGLN) has been used to produce this enzyme. Shaking rate, pH, and aeration rate conditions have been optimized to obtain maximum activity to facilitate enzyme purification. The ability of the heterologous enzyme to efficiently release terpenols and alcohols from a Muscat wine glycoside extract and also directly from wine has been demonstrated. Terpenol glycoside content decreased by 50% after 1 mo of wine storage in agreement with results reported for the β-glucosidase produced by C. molischiana.     

Photocatalytic degradation of methyl orange using heteropolytungstic acid-encapsulated TiSBA-15

Heteropolyphosphotungstic acid (H₃PW₁₂O₄₀) (HPA)-encapsulated titanium-supported SBA15 nanoporous materials (HPA-TiSBA-15) were synthesized as a new photocatalyst, and they were characterized by FT-IR and ³¹P NMR MAS spectroscopic methods. Their photocatalytic effects on degradation of methyl orange in water were investigated under natural conditions, and it was found that a 4-fold increase in the photodegradation rate is observed in the presence of HPA-TiSBA-15 as compared to the rate observed in the presence of titanium-supported SBA15 nanoporous materials (TiSBA-15) without HPA.     

Photocatalytic properties of screen-printed titania

Nanocrystalline thin films of important surface roughness and complexity were prepared by screen-printing of commercial TiO₂ powder. The screen-printed titania films were tested in the photocatalytic decomposition reaction of methyl orange under UV light (350 nm). The photocatalytic activity strongly depends on the titania paste components and especially on the presence of a surface modifier (acetyl acetone) combined with a rheology controlling agent (ethyl cellulose). This results in improvement of the paste viscosity and optimization of the films morphology. Experiments under direct full sunlight illumination prove the importance of the screen-printed films for practical applications.     

Calorimetric determination of the enthalpy change for the binding of methyl orange to poly(vinylpyrrolidone) in aqueous solution

Thermodynamic parameters have been determined for the interaction of methyl orange and poly(vinylpyrrolidone) in aqueous solutions containing tris, tris and hydrochloric acid, or water only. Enthalpy changes were determined by use of a flow microcalorimeter. Free energy changes were calculated from the results of equilbrium dialysis studies. The results are interpreted in terms of the behaviour of poly(vinylpyrrolidone) in these systems. Analysis of data shows that the hydrophobic interactions in the systems are in the order: tris > wateronly > tris-HC1.     

New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection

ABSTRACT: A new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbamate in samples of wine, fortified wine, and wine brandy, by a pre-column derivatization with 9-xanthydrol, and fluorescence detection. This does not require previous sample extraction or concentration. The method presents an average recovery of 96% among samples studied, a detection limit of 4.2μg/L, and an average intermediate precision of 6.3%. The comparison of the results obtained for EC analysis on the same wine brandy samples by GC/MS and HPLC are statistically indistinguishable with 97.5% probability. The results of the analysis of 42 samples are presented.