Improved Algorithm for Efficient Extraction of Relaxation Parameter Values from Wideband Permittivity of Baijiu

The complex permittivity of baijiu varies with frequency,and dielectric spectroscopy has been used to evaluate the quality.To simplify the analysis and reduce the number of the parameters,a dielectric relaxation model is often used to fit the permittivity data.However,existing fitting methods such as the least squares and particle swarm optimization methods are often computationally complex and require preset initial values.Therefore,a simpler calculation method of the relaxation parameters considering the geometric characteristics of the permittivity spectrum is proposed.It is based on the relationship between the Cole-Cole relaxation parameters and the Cole-Cole diagram,which is fitted by a geometric method.First,the concepts of the Cole-Cole parameters and the diagram are introduced,and then the process of obtaining the parameters from the complex permittivity measurement data is explained.Taking baijiu with 56%alcohol by volume(ABV)as an example,the fitting is better than the least squares method and similar to the particle swarm optimization.This method is then used for the parameter fitting of baijiu with ABV of 42-52%,and the average error is less than 1%,demonstrating its wider applicability.Finally,a prediction model is used for baijiu with 53%ABV,and the error is only 1.51%.Hence,the method can be applied to the measurement of ABV of baijiu.

Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry

This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 54 aroma-active compounds were detected.Principal component analysis showed that JZ1,JZ2,and JZ3 were well separated from each other.JZ1 as the premium-grade Baijiu had the highest aroma intensities,concentrations.According to aroma intensities and concentrations,dimethyl trisulfide,butanoic acid,phenylacetaldehyde,2-furylmethanethiol,ethyl hexanoate,2,6-dimethylpyrazine,etc.could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference(P<0.05)in three Baijiu samples.Roasted aroma had the significant difference(P<0.05)in three sample base on aroma profiles.Meanwhile,2-furylmethanethiol,2,6-dimethylpyrazine were related to the roasted aroma,they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu.This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu.

Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC×GC-TOFMS and multivariate statistical analysis

Qingke(highland barley)Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet Plateau.Since the pine board is used as the bottom of the fermentation pit,we deduced that the terpenoids and norisoprenoids in pine board might be introduced into Qingke Baijiu.Thus,the terpenoids and norisoprenoids in Qingke Baijiu were investigated by headspace solid phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS).The results showed thatγ-terpinene(0.70-530.72μg/L),α-phellandrene(0.34-256.66μg/L),longicyclene(0-38.55μg/L),α-pinene(1.21-35.54μg/L)and limonene(0.93-23.69μg/L)were the top 5 terpenoids/norisoprenoids in Qingke Baijiu.Pulegone was detected and reported for the first time in Baijiu,and the concentrations in Qingke Baijiu were 0.78μg/L(fresh)and 3.90μg/L(7 years old).According to the principal component analysis(PCA)plot,young,aged,and retail Qingke Baijiu could be differentiated clearly.Fold change(FC)and t-tests analysis indicated thatβ-pinene,γ-terpinene,andα-selinene were the most different terpenoids/norisoprenoids between young and aged Qingke Baijiu,and longifolene was the most different terpenoids/norisoprenoids between base and retail Qingke Baijiu.The terpenoids and norisoprenoids,such as(E)-β-ionone,isoborneol andβ-cyclocitral,could be potential markers indicating the ageing process of Qingke Baijiu.

Wine,beer and Chinese Baijiu in relation to cardiovascular health:the impact of moderate drinking

Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption,regardless of beverage type,is associated with reducing cardiovascular incidence and mortality rate.Due to the disparities in raw materials,fermentation techniques,production environment,etc.,alcoholic beverages tend to possess different non-ethanol component profiles,thus resulting in varying degrees of health effects.Furthermore,bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions,along with the limitations and controversies of current studies.In addition,protective effects and putative mechanisms of both ethanol and non-ethanol components of wine,beer,and Chinese Baijiu,the three most representative alcoholic beverages worldwide,are to be evaluated within the context of a rational drinking pattern.

The protective effects of peptides from Chinese baijiu on AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling pathway

Antioxidant peptides have been widely reported.However,only a few reports have been published examining the antioxidant peptides derived from Chinese baijiu.In this study,6 novel peptides derived from Chinese baijiu were identified successfully using high-performance liquid chromatography-quadrupoletime-of-flight mass spectrometry(HPLC-QTOF-MS)with a concentration of 0.835–24.540μg/L.The underlying molecular mechanisms were investigated,and their cytoprotective effects were examined against 2,2’-azobis(2-methylpropanimidamidine)dihydrochloride(AAPH)-induced oxidative stress in Hep G2 cells.The results showed that these peptides exerted protective effects by suppressing reactive oxygen species(ROS)generation,preventing malondialdehyde(MDA)formation,and upregulating cellular antioxidant enzyme activities(SOD,CAT,and GSH-Px)in a dose-dependent manner.Further experiments proved that these peptides exerted antioxidant effects via Nrf2/ARE-mediated signaling pathway by promoting Nrf2 nuclear translocation,inhibiting ubiquitination,and enhancing transcription capacity of Nrf2 in Hep G2 cells.These findings provide the molecular basis for the effects of antioxidant peptides derived from Chinese baijiu,which is important for a deeper understanding of the relationship between human health and moderate drinking.

Chromatograph Skeleton Components of Feng-flavor Baijiu during Different Production Stages

Production of Feng-flavor baijiu includes six stages(first fermented stage,second fermented stage,third fermented stage,normal fermented stage and quitting fermented stage,ending of fermented stage).Each stage of the base liquor has its own style.The main chromatogram structure components were analyzed by gas chromatography(GC),to explore the characteristics of base baijiu during different production stages,which can provide a reference for classification storage and body design of baijiu.

Brands,Branding and Regional Cluster Development:The Emerging Economic Geographies of the Chinese Baijiu Industry

This paper investigates the vigorous economy of the Chinese Baijiu(a traditional liquor) with regard to the specific brands,their production and consumption and marketing,intersected with provincial and regional identities.The paper explores the ecological,cultural,social and political forces favoring or obstructing the Baijiu products’ branding across various provinces and regions.The Baijiu production largely falls into four categories,and clusters around seven distinct areas within the Upper Yangtze River Baijiu Agglomeration.These industrial areas have distinct development trajectories and branding strategies,impacted by factors such as environment,culture,brand identity and regional policy.The paper suggests that further work be done to gather research,to further strategize the branding,and to integrate the Chinese regional clusters into global value chains and global development.

Identifi cation and characterization of a novel tetrapeptide from enzymatic hydrolysates of Baijiu byproduct

In order to prepare angiotensin I-converting enzyme(ACE)inhibitory peptides,distilled spent grains of Chinese strong-flavor Baijiu were hydrolyzed by alcalase followed by papain under optimized conditions.A superior ACE inhibitory peptide was separated and purifi ed by ultrafi ltration and high-performance liquid chromatography(HPLC),and its amino acid sequence was further identified as Gln-Gly-Val-Pro(QGVP)by electrospray mass spectrometry(ESI-MS).QGVP formed 6 hydrogen bonds with the active site of ACE,which is responsible for reducingα-helix structure content of ACE causing subsequent inactivation.M oreover,it showed no significant cytotoxicity toward human umbilical vein endothelial cells(HUVECs),a nd signifi cantly i nduced phosphorylation of endothelial nitric oxide synthase(p-e NOS)and decreased endothelin 1(END1)expression in angiotensin I(Ang I)-treated HUVECs,demonstrating the potential antihypertensive effect.The peptide QGVP hydrolyzed from distilled spent grain proteins of Chinese strong-fl avor Baijiu was expected to be used as a food ingredient to prevent or co-treat hypertension with other chemical drugs.

白酒中风味成分的检测分析技术研究进展

白酒历史悠久,是中国的国酒。白酒中的风味成分虽然含量较低,但其类别、组成及比例对产品口感、风味及香气极为重要。近年来,对风味成分的研究已成为白酒领域的热点,本文综述了白酒风味成分检测分析方面的研究进展,介绍了风味成分检测前处理技术与分析方法,总结了各大香型白酒中的风味挖掘及分析的最新成果,探讨了研究中存在的局限与不足,并展望了未来技术发展的方向和趋势。

白酒酿造微生物酯化酶的研究进展

酯化酶是一类具有催化酯类物质合成活性的酶类。广义上的酯化酶被广泛应用于食品,化工,医药、军工及环保等领域中。白酒酿造微生物酯酶在白酒发酵生香过程中具有重要作用,其代谢产生的乙酸乙酯、乳酸乙酯、丁酸乙酯和己酸乙酯等酯类物质是中国白酒最为重要的风味物质。因此,深入研究中国白酒酿酒微生物酯化酶,对提高白酒优质品率、提升酿酒原料利用率具有重要意义。从微生物酯化酶的来源、特性、分子进化以及在白酒酿造中的应用进行了综述,旨在为中国白酒微生物资源的深入研究和发掘提供一定的思路。

价键原子指数用于酱香型习酒香气成分保留性质研究

酱香型习酒是一种风味极其独特的酱香型白酒,具有风味醇厚、幽雅细腻和回味悠长的香气,香气成分繁多而复杂.为探究酱香型白酒的主要挥发性物质的组成及香气风味成分的差异,研究建构酱香型习酒香气成分保留指数的定量结构-保留相关性模型,根据酱香型习酒香气成分分子中原子的空间与电性结构,基于拓扑理论,提出了一种新的结构参数-价键原子指数~mA.另计算了酱香型习酒香气成分的电拓扑状态指数(Em),优化筛选了指数中的~0A、E_(1)、E_(2)、E_(14),将4种结构参数作为神经网络三层结构的输入节点数,色谱保留指数作为三层结构的输出节点数,网络结构采用4-12-1方式.建立的预测香气成分保留指数模型的相关系数达到0.9965,计算得到的酱香型习酒香气成分保留指数RI预测值的平均相对误差为1.41%.结果表明,酱香型习酒挥发性香气成分的保留指数,与价键原子指数和电拓扑状态指数之间具有很好的非线性关系,非氢原子结构及—CH_(3)、>CH_(2)、—O—等基团,是影响酱香型习酒香气成分保留指数的主要因素.

浓香型白酒不同窖龄窖池微生物群落特征研究

浓香型白酒生产一直有“千年老窖万年糟,酒好全凭窖池老”的说法,说明窖池是生产优质浓香型白酒的重要前提条件。本研究采用宏基因组技术解析不同窖龄窖泥微生物群落结构特征,研究结果表明,窖泥细菌群落结构在门水平下主要分布在厚壁菌门、广古菌门和拟杆菌门三类微生物,其中厚壁菌门相对丰度最高;属水平下以己酸菌、甲烷短杆菌、乳酸杆菌属、甲烷杆菌属、甲烷囊菌属和一种产氢产乙酸细菌等为主导菌群;随着窖龄增加,窖泥细菌群落多样性减小,窖龄达10年以上窖泥的微生物群落结构趋于稳定。本研究为窖泥功能微生物资源的开发和窖池维护保养提供了技术支撑。

高温堆积在老白干香型白酒生产中的应用研究

高温堆积是酱香型白酒必不可少的典型工艺环节,具有富集微生物、丰富白酒香味成分的作用。将高温堆积工艺应用于老白干香型白酒传统老五甑工艺,对堆积发酵过程中堆积方式、酒醅水分、酸度、淀粉、还原糖、酒精度指标和微生物数量的变化情况进行了初步研究,结果表明,该工艺的应用明显提高了老白干香型白酒的酸酯含量和感官质量。

己酸菌发酵液酯化合成己酸乙酯的研究

己酸乙酯是浓香白酒的特征香气成分,其含量的多少决定着浓香型白酒的品质。本研究对己酸菌发酵液酯化合成己酸乙酯的最佳条件进行探究,研究了不同条件下的酯化pH、不同酸调节pH以及乙醇、己酸浓度对己酸菌发酵液中己酸乙酯转化率的影响。结果表明,pH在3~4时己酸乙酯转化率较高,用乳酸调节p H效果最优,增加酯化体系中乙醇、己酸浓度均有利于提高己酸乙酯的转化率;使用己酸含量为18.86 g/L的浓缩己酸菌液,加入30%的无水乙醇,0.15%的酯化酶,用乳酸调节pH至4,34℃酯化24 h,己酸乙酯含量达到8962.99 mg/L,转化率为49.77%。

酒瓶挂珠和材质分析及其对白酒中钠浓度的影响分析

本研究分析了挂珠和不同材质酒瓶的玻璃成分、表面和接触角,在此基础上,用其贮存不同档次的白酒,对货架期的白酒定期进行钠(Na)浓度检测,分析其变化规律。结果表明:选取的酒瓶玻璃主要成分SiO_(2)含量为82~83mol%,密度为2.50~2.52g/cm^(3),质地均匀;存储过程中,挂珠现象对白酒中Na浓度变化几乎无影响;初探表明接触角大的酒瓶长时间存储白酒可能会引起白酒中Na浓度增加。研究结果可为相关企业把控产品质量和白酒储藏提供重要参考。

不同发酵期浓香型青稞酒糟醅理化指标及基酒香气组分差异

基于前期优化的浓香型青稞酒发酵工艺,探究不同发酵期(40 d,50 d和60 d)对浓香型青稞酒糟醅理化指标和基酒挥发性香气组分的影响。结果表明,不同发酵期浓香型青稞酒出窖糟醅的水分、酸度、还原糖和淀粉差异显著(p<0.05)。随着发酵期的增加,出窖糟醅的水分增加,还原糖、酸度和淀粉呈现下降趋势。延长发酵期有利于延长微生物分解代谢,提高淀粉的利用率,提升出酒率。不同发酵期青稞酒的挥发性香气组分含量差异较大。随着发酵期增加,挥发性香气组分的种类及总含量呈现增加趋势。酸类、醇类和酯类为主要的挥发性香气组分,酸类和醇类组分的含量呈现先增加后下降的趋势,可能与醇酸酯化合成酯类有关,与酯类组分的含量增加趋势相一致。长发酵期有利于提高青稞酒中酯类组分的含量,进而增加青稞酒的香气浓郁度和丰富度。

浓香双曲酿造工艺与酒醅微生物群落演替规律的研究

本研究按照浓香型白酒工艺特点,利用不锈钢发酵容器,以混合均匀后的浓香产酒大曲和浓香生香大曲作为糖化发酵剂,粉碎高粱为原料,采用清蒸混入、续糟发酵的生产方式,形成浓香双曲酿造工艺。通过常规理化分析技术和Illumina MiSeq高通量测序技术对双曲酿造工艺酒醅的理化指标和微生物菌群进行测定和分析,以进一步探究其发酵机理。结果表明,整个发酵过程中理化指标的变化具有较明显的规律性,酒精度前期迅速增加,后期趋于平缓,并在第9 d时达到最大值。发酵过程中共检测出317个属,其中真菌225个、细菌92个,酒醅中主要优势真菌属有2种,伊萨酵母属(Issatchenkia)在发酵过程中占绝对优势;主要优势细菌属有3种,发酵前期乳酸菌属(Lactobacillus)占绝对优势,发酵后期unclassified-Lactobacillales占绝对优势。酒醅发酵过程中微生物群落结构的变化与理化因子有显著关系,对真菌而言,还原糖含量与双足囊菌属(Dipodascus)、嗜热子真菌属(Thermomyces)的相对丰度呈极显著正相关;对细菌而言,淀粉和还原糖的含量与葡萄球菌属(Staphylococcus)相对丰度呈显著正相关,水分含量和酒精度与unclassified-Lactobacillales相对丰度呈显著正相关。酒醅发酵过程中温度、酒精度和酸度推动了微生物群落结构的演替。

白酒酿造酵母菌研究进展

白酒作为一种极具中国特色的发酵产品,其独特的风味和深厚的文化底蕴,深受中国人民的喜爱。酵母菌是白酒生产中的一大类重要功能微生物菌群,对风味化合物的代谢及酒体品质的形成具有重要影响。本文综述了白酒酿造领域中酵母菌的研究进展,以期为筛选优良酵母菌株并应用于白酒生产、提高酒体品质提供参考和借鉴。

一种酿酒用稻壳提升装置的设计与应用

在白酒酿造中,稻壳作为酿酒生产的主要辅料,是发酵过程中优质的填充剂和疏松剂。当前,酿酒辅料稻壳的输料过程中通常会用到链板或履带等机械运输设备,而常规的金属链板履带因其多链板间的缝隙,会出现大量稻壳的掉落,也可能导致灰尘飞扬等问题。基于上述问题,本文分析与探讨了一种酿酒用稻壳提升装置,该装置主要包括进料口、提升带、挡板、料板、盖板、支腿和转轴等部分,该装置可实现防止稻壳等物料撒落,并增加运输量的作用。生产实践表明,该装置的结构简单,操作方便,可有效解决链板运输多链接造成的物料撒落等问题,提升了车间的卫生水平,提高了酿酒的工作效率。

文创视阈下的川酒品牌及川酒文化的视觉化设计

在文化创意产业背景下,川酒品牌通过视觉化设计策略提升市场竞争力和文化影响力,以促进川酒文化的传承与发展。该文总结了川酒品牌的发展历程及文化特色,介绍了川酒历史传承、独特的酿造工艺、风味特点,体现文化与社交结合,蕴含着川人的情感与热情,通过文化传承与创新、故事性呈现、多元化产品延伸、用户体验考虑策略设计川酒品牌,并结合酒器、标志、包装、广告、纪念品、空间实现川酒品牌的视觉化设计。