Background:Through long-term research on Huangjiu fermentation,it has been found that the quality of Huangjiu is closely associated with Chinese 24-solar term.Therefore,this study was conducted to explore the characte...Background:Through long-term research on Huangjiu fermentation,it has been found that the quality of Huangjiu is closely associated with Chinese 24-solar term.Therefore,this study was conducted to explore the characteristic and property index differences of Huangjiu,such as aroma and flavor profile,and physicochemical properties—brewed in different solar terms by choosing five representative fermentation times of Shaoxing Huangjiu.Results:Huangjiu samples in the current study all met the national standards of traditional semi-dry Huangjiu.There are significant differences in physicochemical properties such as acidity and amino nitrogen among different solar-term groups.Forty three detected volatiles were applied by principal component analysis and partial least squares discriminant analysis analyses to differentiate the main factors.Volatiles mainly loaded to four principal components,which accounted for 86.5%.Nineteen volatiles were discriminated to significantly differentiate solar-term groups.Odor activity values(OAV)analysis found 14 compounds with OAV>1,while correlation analysis between volatiles and the outcomes of sensory evaluation displayed the various properties of Huangjiu on aroma and flavor due to the various combinations of volatiles,reducing sugar,acidity and amino nitrogen.After a national wine inspector evaluated and scored Huangjiu fermented in different solar terms,Huangjiu brewed in Winter Solstice exhibited the highest performance,with a score of 91.0,and praised as a kind of gold medal product.Conclusion:The methodology of this study can help to produce more types of appealing flavor and aroma of alcoholic beverages to consumers,build varietal Huangjiu or other alcoholic beverages through fermenting guidance by solar term,and even expand the applications of the traditional Chinese 24-solar term.展开更多
In order to quickly detect the rancidification of Huangjiu in pottery jars,this study developed a fast detection method based on the principle of electrical conductivity changes caused by microbial contamination.The c...In order to quickly detect the rancidification of Huangjiu in pottery jars,this study developed a fast detection method based on the principle of electrical conductivity changes caused by microbial contamination.The change in total acid in Huangjiu was positively correlated with the increase of electrical conductivity.This method was applied to an online monitoring system for Huangjiu storage in stainless steel tanks.When the electrical conductivity exceeds the normal fluctuation range(mean+3 standard deviations)of previous data,the monitoring system recognizes microbial contamination.By optimizing the conductivity-temperature compensation coefficient and conductivity statistical method,the standard deviation of the method was reduced and the sensitivity of microbial pollution monitoring was improved.The ranges of conductivity and compensation coefficient of common types of Huangjiu were estimated.Interference in conductivity measurements due to environmental factors was minimised through the synchronous comparison of conductivity data for multiple tanks of Huangjiu.The standard deviation,which indicates the fluctuation range of the system,decreased from 143 to 2μS/cm.The monitoring system was then applied in Huangjiu storage tanks with capacities of 60 t and 300 t.Through the comparison of conductivity data change,the abnormal signals caused by microbial contamination during the storage of Huangjiu were found over time.Meanwhile,through offline detection of total acid in Huangjiu,the effectiveness of microbial contamination online detection was verified.展开更多
该文对不同发酵阶段的黄酒样品进行低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)检测,比较了陈酿时间、酒精度和品牌对黄酒低场核磁弛豫特性的影响,最后对9个品牌黄酒的LF-NMR弛豫信息进行了主成分分析。结果表明,发酵...该文对不同发酵阶段的黄酒样品进行低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)检测,比较了陈酿时间、酒精度和品牌对黄酒低场核磁弛豫特性的影响,最后对9个品牌黄酒的LF-NMR弛豫信息进行了主成分分析。结果表明,发酵后样品的单组分弛豫时间(T_(2W))显著缩短,而陈酿后黄酒的T_(2W)又相对延长。多组分弛豫图谱(T_(2))表明,对照组和浸米样品均只有1个峰。发酵后样品的T_(2)图谱均出现2个峰。从第一次发酵到煎酒期间,T_(21)和T_(22)不断缩短,而陈酿期间T_(21)和T_(22)相对延长。同一品牌及陈酿时间的黄酒,酒精度越大,体系的T_(2W),T_(21)和T_(22)越短;同一品牌及酒精度下,陈酿时间仅对T_(21)有一定影响。不同品牌黄酒因酿造工艺的区别而使弛豫分布有一定特点。主成分分析表明,不同酒精度、陈酿时间、品牌及种类的黄酒的弛豫特性的PCA分布及间距不同。说明应用LF-NMR技术可实现对不同工艺生产的黄酒的快速辨别。展开更多
基金supported by the Science Technology Department of Zhejiang Province Project(L20200079),China.
文摘Background:Through long-term research on Huangjiu fermentation,it has been found that the quality of Huangjiu is closely associated with Chinese 24-solar term.Therefore,this study was conducted to explore the characteristic and property index differences of Huangjiu,such as aroma and flavor profile,and physicochemical properties—brewed in different solar terms by choosing five representative fermentation times of Shaoxing Huangjiu.Results:Huangjiu samples in the current study all met the national standards of traditional semi-dry Huangjiu.There are significant differences in physicochemical properties such as acidity and amino nitrogen among different solar-term groups.Forty three detected volatiles were applied by principal component analysis and partial least squares discriminant analysis analyses to differentiate the main factors.Volatiles mainly loaded to four principal components,which accounted for 86.5%.Nineteen volatiles were discriminated to significantly differentiate solar-term groups.Odor activity values(OAV)analysis found 14 compounds with OAV>1,while correlation analysis between volatiles and the outcomes of sensory evaluation displayed the various properties of Huangjiu on aroma and flavor due to the various combinations of volatiles,reducing sugar,acidity and amino nitrogen.After a national wine inspector evaluated and scored Huangjiu fermented in different solar terms,Huangjiu brewed in Winter Solstice exhibited the highest performance,with a score of 91.0,and praised as a kind of gold medal product.Conclusion:The methodology of this study can help to produce more types of appealing flavor and aroma of alcoholic beverages to consumers,build varietal Huangjiu or other alcoholic beverages through fermenting guidance by solar term,and even expand the applications of the traditional Chinese 24-solar term.
基金supported by the National Natural Science Foundation of China(Nos.32072205 and 22138004)the first phase of the connotation construction of the 14th Five-Year Plan of Tibetan medicine(No.2021ZYYGH008),China.
文摘In order to quickly detect the rancidification of Huangjiu in pottery jars,this study developed a fast detection method based on the principle of electrical conductivity changes caused by microbial contamination.The change in total acid in Huangjiu was positively correlated with the increase of electrical conductivity.This method was applied to an online monitoring system for Huangjiu storage in stainless steel tanks.When the electrical conductivity exceeds the normal fluctuation range(mean+3 standard deviations)of previous data,the monitoring system recognizes microbial contamination.By optimizing the conductivity-temperature compensation coefficient and conductivity statistical method,the standard deviation of the method was reduced and the sensitivity of microbial pollution monitoring was improved.The ranges of conductivity and compensation coefficient of common types of Huangjiu were estimated.Interference in conductivity measurements due to environmental factors was minimised through the synchronous comparison of conductivity data for multiple tanks of Huangjiu.The standard deviation,which indicates the fluctuation range of the system,decreased from 143 to 2μS/cm.The monitoring system was then applied in Huangjiu storage tanks with capacities of 60 t and 300 t.Through the comparison of conductivity data change,the abnormal signals caused by microbial contamination during the storage of Huangjiu were found over time.Meanwhile,through offline detection of total acid in Huangjiu,the effectiveness of microbial contamination online detection was verified.
文摘该文对不同发酵阶段的黄酒样品进行低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)检测,比较了陈酿时间、酒精度和品牌对黄酒低场核磁弛豫特性的影响,最后对9个品牌黄酒的LF-NMR弛豫信息进行了主成分分析。结果表明,发酵后样品的单组分弛豫时间(T_(2W))显著缩短,而陈酿后黄酒的T_(2W)又相对延长。多组分弛豫图谱(T_(2))表明,对照组和浸米样品均只有1个峰。发酵后样品的T_(2)图谱均出现2个峰。从第一次发酵到煎酒期间,T_(21)和T_(22)不断缩短,而陈酿期间T_(21)和T_(22)相对延长。同一品牌及陈酿时间的黄酒,酒精度越大,体系的T_(2W),T_(21)和T_(22)越短;同一品牌及酒精度下,陈酿时间仅对T_(21)有一定影响。不同品牌黄酒因酿造工艺的区别而使弛豫分布有一定特点。主成分分析表明,不同酒精度、陈酿时间、品牌及种类的黄酒的弛豫特性的PCA分布及间距不同。说明应用LF-NMR技术可实现对不同工艺生产的黄酒的快速辨别。
