Cider Beer关键酿造工艺的研究

Cider Beer是一种以苹果汁为原料,结合啤酒酿造工艺研制的发酵型特种啤酒。通过发酵实验,发酵度、乙醇体积分数等指标检测,本产品选取7号浓缩苹果汁作为原料;通过对比贫氮条件下不同酵母的生长情况和发酵实验结果,最终确定酵母C作为发酵菌株。以感官品质为考察指标,采用单因素正交实验法考察发酵温度、发酵时间和酵母接种量对感官品质的影响。结果表明:Cider Beer的较佳发酵工艺条件为:发酵温度11℃,发酵时间7 d,酵母接种量8×106个/mL,所得产品的总糖质量浓度为13.28 g/L,总酸质量浓度为6.5 g/L,乙醇体积分数为2.85%,游离氨基酸质量浓度为3.60 g/L,多酚质量浓度为1.04 g/L,色香味俱佳。

Optimization of Acetic Acid Fermentation Process of Apple Cider Vinegar

This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Using Fuji apples as raw materials,the process parameters(fermentation temperature,fermentation time,stirring speed,and inoculation amount)of apple cider vinegar fermentation were optimized through single-factor experiments and response surface analysis.The results indicated that the fermentation temperature had no significant effect on the total acid content of apple cider vinegar fermentation,the fermentation time had an extremely significant effect on the total acid content of apple cider vinegar fermentation,and the stirring speed and inoculation amount had a significant effect on the total acid content of apple cider vinegar fermentation.Through process optimization,the optimal process parameters for apple cider vinegar fermentation are fermentation temperature of 33℃,fermentation time of 39 h,stirring speed of 1500 r/min,and acetic acid bacteria inoculation amount of 7%.Under such conditions,the total acid content of fermented apple cider vinegar is 62.22 g/L,very close to the predicted value of the model,indicating that the process parameters of acetic acid fermentation obtained by response surface methodology(RSM)optimization are reliable and can be used for actual production prediction.

Isolation of Acetic Acid Bacteria and Preparation of Starter Culture for Apple Cider Vinegar Fermentation

Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2% - 4.9% was obtained in 10 - 12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.

Lipid Peroxidation and Some Antioxidant Enzymes Evaluation in Apple Cider Vinegar (ACV) Treated Male and Female Wistar Rats Exposed to Chronic Restraint Stress

This study was designed to assess the effect to apple cider vinegar (ACV) on oxidative stress biomarkers in male and female Wistar rats exposed to chronic restraint stress. Severe and persistent stress elevates reactive oxygen species (ROS) production by metabolic and physiological processes;causing cellular damage. Thirty (30) Adult Wistar rats of both sexes weighing about 150 - 200 g were divided into 3 groups each consisting of a male and female subgroup and given the following treatments once a day for 21 days: Normal control group received 0.5 ml distilled water orally, the restraint stress (RS) group was exposed to chronic restraint stress 6 hours daily while the Apple cider vinegar (ACV)-treated group received 4 ml/kg of apple cider vinegar orally in addition to chronic restraint stress 6 hours daily. The rats were sacrificed after the experimental period and blood was collected via cardiac puncture for assessing oxidative stress biomarkers. ACV (4 ml/kg) treatment decreased lipid peroxidation (MDA) and serum catalase (CAT) activity while upregulating endogenous superoxide dismutase (SOD) activity. The findings of this study show that the female Wistar rats are more predisposed to the antioxidant effect of ACV than the males.

Predictive Models for Optimisation of Acetone Mediated Extraction of Polyphenolic Compounds from By-Product of Cider Production

Response surface methodology (RSM) was applied to provide predictive models for optimisation of extraction of selected polyphenolic compounds from cider apple pomace under aqueous acetone. The design of experiment (DoE) was conducted to evaluate the influence of acetone concentration % (v/v), solid-to solvent ratio % (w/v), temperature (&#730C) and extraction time (min) and their interaction on phenolic contents, using the Central Composite Rotatable Design (CCRD). The experimental data were analysed to fit statistical models for recovery of phenolic compounds. The selected models were significant (P 0.05), except for Chlorogenic acid and Quercetin 3-glucoside which had significant lack of fits (P R2 > 0.9000 and adjusted? ?reasonable agrees with predicted . Coefficient of variation < 5% for each determination at the 95% confidence interval. These models could be relied upon to achieve optimal concentrations of polyphenolic compounds for applications in nutraceutical, pharmaceutical and cosmetic industries.

Is Apple Cider Vinegar Good for Your Health?

As a practicing physician and professor of medicine, I am asked about the benefits of drinking apple cider vinegar (苹果醋)all the time.I 1 those moments, because we can talk with delight about the history of vinegar, and 2 it can possibly benefit them.Historically, vinegar has been used for many 3. A few examples are that of the famous Greek physician Hippocrates, who recommended vinegar for the 4 of cough and colds.

果业链在循环经济下的构建及价值实现研究——以苹果酒业为例

果品作为我国重要产业之一,存在资源利用不足的现状。构建“生态循环果业”产业链,以优化资源配置为核心,保护环境为目标,技术创新为动力,形成特色生态循环经济模式,实现人与自然和谐发展对果品产业的转型升级意义重大。基于此,以酿酒苹果为例,基于循环经济、食物链、产业共生等理论认知,深入分析苹果产业链现状,剖析造成资源浪费和环境污染的关键环节,借鉴优质生态产业园区、区域生态产业链等模式,将苹果产业与上下游行业整合,通过资源与废弃物的循环利用进行苹果生态产业链的重新构建。进而分析产业链价值实现方式,以达到经济效益和生态效益同步提升的目标。

不同发酵工艺对刺梨果酒抗氧化活性的影响

为更好利用刺梨果酒抗氧化活性物质,本研究通过检测6种发酵工艺加工的刺梨果酒的各项指标和体外抗氧化活性,以及利用主成分分析构建的综合评价体系考察刺梨果酒的品质。结果表明,6种发酵工艺中刺梨果酒可溶性固形物无显著性差异;三种自然发酵工艺中酒精度、还原糖、甲醇、Vc无显著性差异;三种灭菌发酵工艺中pH、总酸、酒精度、总糖、Vc和总酚无显著性差异;自然原汁发酵的pH值(3.47)、SOD(66.12 U/mL)、总糖(241.75 mg/mL)、总酚(98.03 g/L)和总抗氧化能力(2.569 mg/mL)与其他发酵工艺存在显著性差异;灭菌冷浸渍发酵的还原糖(5.55 mg/mL)显著低于其他发酵工艺。主成分分析表明,自然带渣发酵工艺发酵刺梨果酒综合分数最高(1.050),是适合刺梨果酒酿造的发酵工艺。

Cider May Be Healthier than Clear Apple Juice

苹果一直被人们排在健康食品的第一位,俗话说“每天一苹果,医生远离我。”那么苹果汁是否具有同样的效果呢?根据研究人员的分析,透明清澈的苹果汁对人体的益处其实还没有含一些果肉成分的浑浊果汁好呢,因为光其含有的抗氧化剂,就是经过过滤加工后的清澈果汁的五倍。

混菌发酵对‘123’苹果酒香气成分的影响

选用葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)与卡利比克迈耶氏酵母(Meyerozyma caribbica)两种非酿酒酵母,按照不同菌株与接种顺序,分别与酿酒酵母(Saccharomyces cerevisiae)混合发酵(1∶1)制备‘123’苹果酒;以单菌发酵为对照,分析发酵过程中酵母生长变化、理化指标、香气成分和感官品质。结果表明,非酿酒酵母数量在顺序接种发酵过程中稳定在106~107数量级;与单菌对照组相比,混菌发酵组乙醇含量降低了0.49%vol~1.6%vol,挥发酸增加了0.02~0.11 g/L。先接种有孢汉逊酵母48 h后再接种酿酒酵母混菌发酵酒样(HS2)发酵结束时酒样挥发性香气物质总量达到最高(9302.20μg/L),其中品种香气较单菌发酵增加了63.4%。2,4-二叔丁基苯酚、正辛醇、乙酸异戊酯、己酸乙酯、辛酸乙酯等为HS2酒样的特征香气物质(OAV>1),在感官上为‘123’苹果酒增加了果香与花香。因此,先接种有孢汉逊酵母再接种酿酒酵母(1∶1)混菌发酵方案适合应用于‘123’苹果酒酿造。

不同发酵温度对苹果酒理化性质及香气成分的影响

该试验以富士苹果为原料,通过对15℃和25℃条件下发酵苹果酒中的酵母发酵力、可溶性固形物、可滴定酸、pH、有机酸、氨基酸和挥发性香气成分进行分析,研究了不同发酵温度对苹果酒理化性质及挥发性香气成分的影响。结果表明,酵母发酵力、可溶性固形物消耗量及可滴定酸与发酵温度呈正相关,而pH与发酵温度呈负相关;15℃发酵的苹果酒具有更高的苹果酸、柠檬酸、丁酸和富马酸以及半胱氨酸、苯丙氨酸、亮氨酸、丝氨酸、异亮氨酸、谷氨酸、甘氨酸、天冬氨酸、蛋氨酸和脯氨酸;另外,15℃发酵的苹果酒也具有更高的总酯含量、脂肪酸含量和更低的高级醇含量,其含量分别为4 576.62μg/L、703.53μg/L和3 297.05μg/L。降低发酵温度对改善苹果酒品质具有潜在的应用前景。

Prevalence and Disinfection of Bacteria Associated with Various Types of Wristbands

The potential role of personal items in the transmission of pathogens is poorly understood. In this study, we cultured bacteria of public health importance found on wristbands, determined whether there is a correlation between wristband material and prevalence, and tested three household disinfectants for efficacy in reducing bacteria on wristbands made of plastic, rubber, metal, and cloth, using standard microbiological assays. Total cultivable bacteria, Staphylococci, Enterobacteria (Escherichia coli), and Pseudomonas on 20 smartwatch wristbands were cultured from randomly recruited subjects. Nearly all wristbands (95%) were contaminated, with the highest average numbers of 3.46E+4 cfu/cm2 and 1.52E+4 cfu/cm2 on rubber and plastic bands respectively. Metallic gold and silver wristbands had zero to 18 cfu/cm2. While the high prevalence of Staphylococcus spp (85% of wristbands)—skin microbiota;was not unexpected, the occurrence of Pseudomonas spp (30%), and enteric bacteria (60%), even at relatively low numbers is of public health significance. Bacterial load on individual subjects varied remarkably with males and females harboring average total bacteria of 4.045 and 3.42 log10cfu/cm2 of wristband, respectively. The most important predictor of wristband bacteria load was the texture of wristband material and activity (hygiene) of the subject at sampling time. Potential pathogens—Staphylococcus aureus (8143 cfu/cm2) and Pseudomonas spp. (1126 cfu/cm2) were most abundant on cloth and rubber wristbands, respectively, while the presence of the E. coli group was associated with animal handling activity by a veterinarian. Lysol Disinfectant Spray and 70% Ethanol were highly effective regardless of wristband material with >99.99% kill rate and a log cfu/cm2 reduction of 3 - 4.0 and 3 - 4.5 respectively within 30 seconds. Apple Cider Vinegar (ACV) was not as potent. Only 2 - 3.5 log cfu/cm2 drop was obtained after 120 seconds of exposure. Further susceptibility assays with standard reference bacteria showed that Lysol and 70% alcohol effectively killed > 99.99% (>8 log CFU drop) of Escherichia coli strain 7001, Staphylococcus aureus strain 6538, and Pseudomonas aeruginosa strain 10662 within 30 seconds of contact. Vinegar had a similar efficacy on the gram negatives but little or no effect on Staph aureus (only a 2-log CFU/ml reduction in 5 minutes!) The high prevalence of potential pathogens, some of which could be reservoirs of antibiotic resistance reveals a weak link in infection control and underscores the need for regular cleaning of personal and hand-held accessories with adequate considerations of their texture.

马克斯克鲁维酵母发酵苹果酒的化学成分与抗氧化活性

近年来,由于非酿酒酵母属酵母发酵能够产生更多的风味物质,备受酿酒师的青睐。马克斯克鲁维酵母(Kluyveromyces marxianus)是一种食品安全级的非常规酵母,可用于生产生物酶、木糖醇和芳香化合物等。该研究以Saccharomyces bayanus SAF作为对照,通过发酵苹果酒的化学成分和抗氧化活性对比分析,研究了K.marxianus酿造苹果酒的特征。在25~35℃条件下,K.marxianus能够在96 h内完成乙醇发酵,产量约56.8 g/L。顶空固相微萃取-气相色谱-质谱(head space-solid phase micro-extraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析结果表明,K.marxianus发酵产生的乙酸-3-甲基-1-丁酯、辛酸乙酯、己酸乙酯等酯类物质的均高于S.bayanus。2种苹果酒液相色谱-质谱联用仪(liquid chromatograph mass spectrometer,LC-MS)分析鉴定出41种抗氧化成分,其中K.marxianus苹果酒的总多酚含量比SAF苹果酒高出约17.5%。

不同初始酵母可同化氮浓度对苹果酒发酵过程中硫化氢生成量的影响

初始酵母可同化氮浓度和组成可影响对酿酒酵母发酵动力学和硫化氢生产。该研究旨在探讨苹果酒发酵过程中,初始酵母可同化氮浓度、发酵中氮源组成对抑制硫化氢及发酵动力学的影响。通过添加磷酸氢二铵调整初始酵母可同化氮浓度,酵母在低浓度、中浓度和高浓度下发酵苹果酒,测定发酵特性、硫化氢释放量及四种氮源组分。初始酵母可同化氮浓度与H_(2)S释放(释放变化及总量)之间存在复杂关系,其中,H_(2)S释放量最高的是中浓度处理,为288.25μg/100 mL,而最低为高处理,为44.13μg/100 mL。仅低浓度处理条件下,发酵速率[3.84 g/(d·L)]对H_(2)S的生成速率[31.68μg/(d·100 mL)]有极其显著影响(R2=0.95,P<0.0001)。四种不同类型的YAN组分在发酵过程中的吸收和释放规律不同。该研究证实,YAN初始浓度对H_(2)S的产生、动力学和每种类型YAN的摄取曲线都有决定性的影响,这表明在苹果酒发酵中,磷酸氢二铵是避免H_(2)S释放的有效氮源。该试验为苹果酒工业发酵提供了理论基础。

葡萄汁有孢汉逊酵母与酿酒酵母混合发酵对嘎啦苹果酒品质的影响

以嘎啦苹果为实验材料,探究了葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)(云-268)与酿酒酵母(Saccharomyces cerevisiae)混合发酵对苹果酒基本理化指标、酚类物质、香气物质及感官特性的影响。结果表明,相比于酿酒酵母单一发酵,混合发酵苹果酒中乙醇和总酸含量显著降低(P<0.05),降幅分别为8.72%和9.02%,总酚含量显著增加(P<0.05),增幅为23.01%;其香气物质种类(36种)明显多于单一发酵苹果酒(31种),其中香气活度值OAV>1的物质有12种;进一步分析发现,混合发酵苹果酒中具果香味的乙酸酯类和花香味的萜烯类等物质含量显著提高(P<0.05),具酸腐味的脂肪酸类物质含量显著降低(P<0.05),对具青草味的C6醇类物质含量影响不大;感官品评结果表明混合发酵苹果酒酒液澄清、禾杆黄色、入口酸度中等偏低,甜度适中,口感平衡,具有丰富的果香味。因此,葡萄汁有孢汉逊酵母与酿酒酵母混合发酵(1:1)能够明显提高苹果酒的品质,增加其发酵香,为低醇果香味的苹果酒酿造奠定了一定的研究基础。

发酵方式对苹果酒理化性质及挥发性成分的影响

【目的】对不同发酵方式发酵苹果酒的理化性质和挥发性成分以及感官风味进行研究,为苹果酒的生产和香气调控提供参考。【方法】采用酿酒酵母(Saccharomyces cerevisiae)WLS21和异常威克汉姆酵母(Wickerhamomyces anomalus)YN6发酵苹果酒,设置WLS21、YN6纯发酵及WLS21和YN6顺序发酵、同时发酵4种发酵方式,发酵9 d,发酵过程中每天取样称重法测定酒液CO 2产量,手持折射仪测定酒液糖度,pH计检测酒液pH,平板计数法统计酒液中的酵母生物量,通过气相-离子迁移谱(GC-IMS)分析4种苹果酒发酵过程中挥发性成分的变化,采用气相色谱(GC)对最终苹果酒的酒精度进行检测,并对4种苹果酒进行感官评价。【结果】WLS21纯发酵的发酵趋势与WLS21和YN6同时发酵相似,产CO 2及降糖速率均较快,糖度均由起始的13.50%降至4.60%左右,最终苹果酒酒精度分别达到6.06%和5.67%;YN6纯发酵与WLS21和YN6顺序发酵的发酵速率均较慢,发酵结束时糖度分别为8.80%和5.27%,最终苹果酒酒精度为3.47%和5.37%。发酵液的pH在发酵过程中总体呈上升趋势,起始pH为3.56,发酵结束时4种苹果酒的最低pH为3.60。在顺序发酵过程中,WLS21的生长受到抑制;而在同时发酵过程中,WLS21占据主导。GC-IMS共识别到58种挥发性化合物,发酵过程中1-丁醇和1-己醇相对含量减少,乙酸乙酯、乙酸异戊酯等酯类物质随着发酵进行相对含量增加,YN6参与的发酵可以产生较丰富的酯类化合物。感官评价显示,新鲜水果香、花卉香味、香草香、烘焙香是苹果酒的主要风味,以顺序接种发酵苹果酒的总得分最高。【结论】不同发酵方式影响苹果酒的理化性质和感官性质,非酿酒酵母耗糖低,发酵产生低醇苹果酒,顺序接种发酵有利于苹果酒产生更丰富的酯类物质,进而对苹果酒的感官风味产生积极影响。

‘红勋1号’苹果酒陈酿过程的理化分析

为研究红肉苹果酒在陈酿过程理化变化,对塔城和伊犁产‘红勋1号’酒进行陈酿,分析了陈酿过程中可溶性固形物、可滴定酸、单宁和总酚含量以及透光率、酒精度、色差等指标。结果表明:塔城产‘红勋1号’苹果酒的可溶性固形物、可滴定酸、单宁含量、总酚含量和色差指标均高于伊犁酒;伊犁‘红勋1号’苹果酒的透光率指标显著高于塔城酒;两种苹果酒在陈酿过程中酒精度均略微降低,伊犁酒的酒精度高于塔城酒。综合评价,塔城产‘红勋1号’苹果酒陈酿后甜酸可口,果香、酒香浓郁,色泽酒红,且在陈酿过程中颜色逐渐加深,具有更好的发酵和陈酿习性。

不同来源的苹果醋理化指标、抗氧化活性和风味特性分析

为了比较不同来源的苹果醋产品的差异,该研究对国内外的19个苹果醋产品的理化指标、抗氧化活性和风味特性进行测定与对比分析。结果显示,在参试苹果醋样品中,国外样品总酸含量(6.3 g/100 mL)较高、氨基酸含量(83.8 mg/L)较低,国内样品还原糖含量(5.3 g/L)和氨基酸(160.2 mg/L)含量较高;国外样品的FRAP抗氧化活性(0.8 mmol Trolox/L)较高,国内样品ABTS自由基清除率(56%)较高,DPPH自由基清除率差异不显著;浊汁样品的ABTS、DPPH自由基清除率和FRAP值皆极显著高于清汁样品(P<0.01),但氨基酸总含量(30.3 mg/L)显著低于清汁样品(182.6 mg/L)(P<0.05);国内外及清浊汁样品的有机酸总含量(20~40 g/L)及组成差异不大,且挥发性物质总含量基本相似,其中乙酸、异戊酸、乙酸乙酯、乙酸异戊酯和苯乙醇等挥发性物质是苹果醋重要的风味物质;由相关性分析结果可知,总多酚和总黄酮含量与苹果醋的抗氧化活性呈正相关。综上,参试的不同来源苹果醋样品主要在理化、抗氧化活性指标上存在较显著的差异。

苹果酒酿酒酵母的选育及性能对比研究

本文采用镜检法、TTC染色法、杜氏小管发酵法对自然发酵的盐源苹果果酒中纯化的15株野生型酵母菌进行筛选,得到两株性能较好的酵母菌P-6、P-9,对其二者及商用安琪果酒酵母进行发酵性能以及果酒感官分析对比。结果发现,P-9酵母起酵能力最强,发酵的苹果酒味道佳,适合用于盐源苹果果酒发酵。