[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermente...[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.展开更多
[Objective] The aim was to test the controlling effect of cleaning steriliza- tion system, material conveying system, and fermentation jar cooling system with equip- ments of fruit wine production line introduced in t...[Objective] The aim was to test the controlling effect of cleaning steriliza- tion system, material conveying system, and fermentation jar cooling system with equip- ments of fruit wine production line introduced in this study and its auto-control sys- tem field assembled and debugged. [Method] Based on controlling equipment and setting parameters on the configuration interface, the operation state of the control equipments could be real-time monitored and controlled with the help of configura- tion software. [Result] The result showed that the equipment system could reduce the temperature into 12 ℃ with the error of ＋0.5 ℃within 110 minutes when the fermentation temperature is set at 12 ℃ in real production. [Conclusion] The auto- control system of fruit wine production line was easy to be assembled and de- bugged to meet demands of different fruit wine productions.展开更多
Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas of Kamphaengphet province, Thailand. All samples were investigated for methanol content and, while quanti...Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas of Kamphaengphet province, Thailand. All samples were investigated for methanol content and, while quantities varied depending on the fermentation process, the amounts of methanol determined were statistically significant. The results showed a clear trend of increasing amounts of methanol; the longer it was fermented, the higher amount of methanol it gained. The appropriate distillation temperature was at 85 ℃ examined from a fermented sample which had the highest level of methanol. As a part of this research, a workshop was conducted for distillers on skill development and knowledge promotion for rice wine, rice whisky and safe wine manufacturer. This included a campaign to promote safer rice wine distillation process wherein alcohol content does not exceed 15%. An evaluation at the completion of the workshop indicated that the participants had gained knowledge and understanding, satisfaction, and knowledge utilization.展开更多
基金Supported by Changsha Key Project in Hunan Province(K1005007-21)~~
文摘[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.
基金Supported by Fundamental Research Foundation of GXAAS(GNK2013YM02)~~
文摘[Objective] The aim was to test the controlling effect of cleaning steriliza- tion system, material conveying system, and fermentation jar cooling system with equip- ments of fruit wine production line introduced in this study and its auto-control sys- tem field assembled and debugged. [Method] Based on controlling equipment and setting parameters on the configuration interface, the operation state of the control equipments could be real-time monitored and controlled with the help of configura- tion software. [Result] The result showed that the equipment system could reduce the temperature into 12 ℃ with the error of ＋0.5 ℃within 110 minutes when the fermentation temperature is set at 12 ℃ in real production. [Conclusion] The auto- control system of fruit wine production line was easy to be assembled and de- bugged to meet demands of different fruit wine productions.
文摘Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas of Kamphaengphet province, Thailand. All samples were investigated for methanol content and, while quantities varied depending on the fermentation process, the amounts of methanol determined were statistically significant. The results showed a clear trend of increasing amounts of methanol; the longer it was fermented, the higher amount of methanol it gained. The appropriate distillation temperature was at 85 ℃ examined from a fermented sample which had the highest level of methanol. As a part of this research, a workshop was conducted for distillers on skill development and knowledge promotion for rice wine, rice whisky and safe wine manufacturer. This included a campaign to promote safer rice wine distillation process wherein alcohol content does not exceed 15%. An evaluation at the completion of the workshop indicated that the participants had gained knowledge and understanding, satisfaction, and knowledge utilization.
