[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three...[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.展开更多
[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the pre...[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.展开更多
The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate...The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 % less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.展开更多
The rising cost of energy and environmental concerns have led the brewing industry to search for techniques of reducing energy consumption in brewery operations. In this paper, pinch analysis was applied to a typical ...The rising cost of energy and environmental concerns have led the brewing industry to search for techniques of reducing energy consumption in brewery operations. In this paper, pinch analysis was applied to a typical Ugandan based brewery process to target for the energy requirements of the process. Hint software was used for the analysis. At the chosen ΔTmin of 10℃, the minimum cooling and heating utility requirements of the brewery studied were determined as being 4862.21 kW and 8294.21 kW respectively, with a pinch temperature at 68℃. It was observed that using the technique, 1806.59 kW of energy could be recovered through process to process heat exchange which presented an energy saving potential of 21.5%. It is recommended that results from this study could be used in the design or retrofit of a heat exchanger network of a brewery for improved energy efficiency. Considerations can also be made for other values of ΔTmin.展开更多
[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Moun...[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A's percentage content of esters was 28.82% while that of B was 27.10%; craft A's percentage content of acids was 2.20% while that of B was 1.24%; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100 ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml .The result indicates that the wine brewed by craft A was aromatic and had special flavor. [Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.展开更多
The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fe...The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fermentation degrees,but the fermentation speeds all were higher and the diacetyl reduction ability was excellent.The finished beers were golden yellow in appearance,rich and delicate in foam,pleasant in aroma,mellow in body and similar in physicochemical indexes,all in line with domestic beer standards.展开更多
Scale not only affects the taste and color ofwater,but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it.As a popular beverage,tea is rich many substances that have consi...Scale not only affects the taste and color ofwater,but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it.As a popular beverage,tea is rich many substances that have considerable potential for scale inhibition,including protein,tea polyphenols and organic acids.In this study,the effect of tea brewing on scale formationwas explored.It was found that the proteins,catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity.The tea-released protein was able to provide carboxyl groups to chelate with calcium ions(Ca^(2+)),preventing the Ca^(2+)from reacting with the carbonate ions(CO_(3)^(2-)).The B rings of catechins were another important structure in the complexation of Ca^(2+)and magnesium ions(Mg2+).The carboxyl and hydroxyl groups on the organic acids was able to form fivemembered chelating rings with Ca^(2+)and Mg^(2+),resulting in a significant decrease in Ca^(2+)from 100.0 to 60.0 mg/L.Additionally,the hydrogen ions(H^(+))provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L,leading to a remarkable reduction in pH from 8.93 to 7.73.It further prevented the bicarbonate(HCO_(3)^(-))from producing CO_(3)^(2−)when the water was heated.The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale,leading to a significant decrease in turbidity from 10.6 to 1.4 NTU.Overall,this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.展开更多
Tea culture and China are synonymous, but even old-style teahouses have to change with the times Xinquan Tea House is filled with old men who seemingly have known each other for years. They share unrestrained and far-...Tea culture and China are synonymous, but even old-style teahouses have to change with the times Xinquan Tea House is filled with old men who seemingly have known each other for years. They share unrestrained and far-ranging conversations on topics that range from tea ceremony culture to how to sort out all the world's troubles. Situated in De'nei Dajie street in downtown Beijing, this teahouse is known as a qingchaguan (teahouse serving tea展开更多
This paper discusses the relative importance of sulfur dioxide (SO2) to brewers because there are implications to beer quality, consumer health, and legal requirements. Overviews are provided on what SO2 is, its sourc...This paper discusses the relative importance of sulfur dioxide (SO2) to brewers because there are implications to beer quality, consumer health, and legal requirements. Overviews are provided on what SO2 is, its sources in beer, what quality parameters are impacted by SO2,what health implications are known, and labeling requirements. An overview of methodologies for measuring SO2 is given to educate brewers on the advantages and disadvantages of different methods with the aim to enlighten brewers to adopt a method that can be incorporated into their quality assurance program. Finally, an overview of published papers is summarized, along with general trouble-shooting guidelines for brewers to further their knowledge on controlling this critical yeast metabolite in their beers.展开更多
文章汇总和分析了2（712年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文、通过跟踪国外啤酒研究人员的工作，可以把握近...文章汇总和分析了2（712年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文、通过跟踪国外啤酒研究人员的工作，可以把握近期国外啤酒行业研究的热点和发展趋势，开阔国内啤酒研究人员的视野．展开更多
本文汇总和分析了2013年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文.通过跟踪国外啤酒研究人员的工作,可以把握近期国...本文汇总和分析了2013年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文.通过跟踪国外啤酒研究人员的工作,可以把握近期国外啤酒行业研究的热点和发展趋势,开阔国内啤酒研究人员的视野.展开更多
面向联通公司CDMA2000-1X网络,开发了一套移动流媒体(MMS,mobile media streamins)服务器解决方案,该方案包括本地处理模块和网络处理模块两个部分,不仅可以同时响应多个用户的服务请求,还可以为用户提供播放、暂停、快进和终止4个VCR...面向联通公司CDMA2000-1X网络,开发了一套移动流媒体(MMS,mobile media streamins)服务器解决方案,该方案包括本地处理模块和网络处理模块两个部分,不仅可以同时响应多个用户的服务请求,还可以为用户提供播放、暂停、快进和终止4个VCR功能。首先介绍了移动流媒体系统的整体框架以及各部分的功能,然后重点介绍了MMS服务器的设计与实现细节。展开更多
BREW(Binary Runtime Environment for Wireless)是基于CDMA网络的增值业务开发运行的基本平台。在该平台进行手机游戏开发的过程中总结出一种程序框架,此框架借鉴了目前成熟的MFC(Microsoft Foundation Class Library)架构,对BREW游戏...BREW(Binary Runtime Environment for Wireless)是基于CDMA网络的增值业务开发运行的基本平台。在该平台进行手机游戏开发的过程中总结出一种程序框架,此框架借鉴了目前成熟的MFC(Microsoft Foundation Class Library)架构,对BREW游戏开发中常用的接口进行了封装。在游戏开发中应用该框架可以增加代码的复用率,提高程序开发的效率,使代码更易于维护。展开更多
文摘[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.
文摘[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.
文摘The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 % less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.
文摘The rising cost of energy and environmental concerns have led the brewing industry to search for techniques of reducing energy consumption in brewery operations. In this paper, pinch analysis was applied to a typical Ugandan based brewery process to target for the energy requirements of the process. Hint software was used for the analysis. At the chosen ΔTmin of 10℃, the minimum cooling and heating utility requirements of the brewery studied were determined as being 4862.21 kW and 8294.21 kW respectively, with a pinch temperature at 68℃. It was observed that using the technique, 1806.59 kW of energy could be recovered through process to process heat exchange which presented an energy saving potential of 21.5%. It is recommended that results from this study could be used in the design or retrofit of a heat exchanger network of a brewery for improved energy efficiency. Considerations can also be made for other values of ΔTmin.
基金Supported by Wuling Mountaionus Area Study Center Opening Fund( WLYF-2012002)
文摘[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A's percentage content of esters was 28.82% while that of B was 27.10%; craft A's percentage content of acids was 2.20% while that of B was 1.24%; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100 ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml .The result indicates that the wine brewed by craft A was aromatic and had special flavor. [Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.
基金Supported by the Foundation for Outstanding Young Scientist in Shandong Province
文摘The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fermentation degrees,but the fermentation speeds all were higher and the diacetyl reduction ability was excellent.The finished beers were golden yellow in appearance,rich and delicate in foam,pleasant in aroma,mellow in body and similar in physicochemical indexes,all in line with domestic beer standards.
基金supported by the National Natural Science Foundation of China (No. 51978558)the National Key Research and Development Program of China (No. 2019YFD1100102-04)the Chemical Institute of Chemical Industry of Shaanxi Normal University,Open Project of State Key Laboratory of Urban Water Resource and Environment (No. ES202121)
文摘Scale not only affects the taste and color ofwater,but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it.As a popular beverage,tea is rich many substances that have considerable potential for scale inhibition,including protein,tea polyphenols and organic acids.In this study,the effect of tea brewing on scale formationwas explored.It was found that the proteins,catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity.The tea-released protein was able to provide carboxyl groups to chelate with calcium ions(Ca^(2+)),preventing the Ca^(2+)from reacting with the carbonate ions(CO_(3)^(2-)).The B rings of catechins were another important structure in the complexation of Ca^(2+)and magnesium ions(Mg2+).The carboxyl and hydroxyl groups on the organic acids was able to form fivemembered chelating rings with Ca^(2+)and Mg^(2+),resulting in a significant decrease in Ca^(2+)from 100.0 to 60.0 mg/L.Additionally,the hydrogen ions(H^(+))provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L,leading to a remarkable reduction in pH from 8.93 to 7.73.It further prevented the bicarbonate(HCO_(3)^(-))from producing CO_(3)^(2−)when the water was heated.The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale,leading to a significant decrease in turbidity from 10.6 to 1.4 NTU.Overall,this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.
文摘Tea culture and China are synonymous, but even old-style teahouses have to change with the times Xinquan Tea House is filled with old men who seemingly have known each other for years. They share unrestrained and far-ranging conversations on topics that range from tea ceremony culture to how to sort out all the world's troubles. Situated in De'nei Dajie street in downtown Beijing, this teahouse is known as a qingchaguan (teahouse serving tea
文摘This paper discusses the relative importance of sulfur dioxide (SO2) to brewers because there are implications to beer quality, consumer health, and legal requirements. Overviews are provided on what SO2 is, its sources in beer, what quality parameters are impacted by SO2,what health implications are known, and labeling requirements. An overview of methodologies for measuring SO2 is given to educate brewers on the advantages and disadvantages of different methods with the aim to enlighten brewers to adopt a method that can be incorporated into their quality assurance program. Finally, an overview of published papers is summarized, along with general trouble-shooting guidelines for brewers to further their knowledge on controlling this critical yeast metabolite in their beers.
文摘文章汇总和分析了2（712年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文、通过跟踪国外啤酒研究人员的工作，可以把握近期国外啤酒行业研究的热点和发展趋势，开阔国内啤酒研究人员的视野．
文摘本文汇总和分析了2013年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文.通过跟踪国外啤酒研究人员的工作,可以把握近期国外啤酒行业研究的热点和发展趋势,开阔国内啤酒研究人员的视野.
文摘面向联通公司CDMA2000-1X网络,开发了一套移动流媒体(MMS,mobile media streamins)服务器解决方案,该方案包括本地处理模块和网络处理模块两个部分,不仅可以同时响应多个用户的服务请求,还可以为用户提供播放、暂停、快进和终止4个VCR功能。首先介绍了移动流媒体系统的整体框架以及各部分的功能,然后重点介绍了MMS服务器的设计与实现细节。
文摘BREW(Binary Runtime Environment for Wireless)是基于CDMA网络的增值业务开发运行的基本平台。在该平台进行手机游戏开发的过程中总结出一种程序框架,此框架借鉴了目前成熟的MFC(Microsoft Foundation Class Library)架构,对BREW游戏开发中常用的接口进行了封装。在游戏开发中应用该框架可以增加代码的复用率,提高程序开发的效率,使代码更易于维护。
