[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were inve...[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.展开更多
According to the characteristics of deep engineering surrounding rock main shaft of No.3 mining district in Jinchuan, electron microscope scanning and rock mechanics test were adopted to analyze the damage features of...According to the characteristics of deep engineering surrounding rock main shaft of No.3 mining district in Jinchuan, electron microscope scanning and rock mechanics test were adopted to analyze the damage features of rock. The software of FLAG3D and Burgers body （Kelvin-Maxwell model） were used to research on rheological theory, and rheological model was modified. The results indicate that the damage of rock mass is very serious, and the rheological characteristics also outstanding; rheological behavior of deep surrounding rocks of the shaft can be taken as superposition of transient and stable rheology; and there exist the most dangerous zone on 100 m higher than 1 063 m level, so it is necessity that works of monitor and corresponding reinforcement should strengthen.展开更多
文摘[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.
基金Supported by the National Natural Science Foundation of China(50874042)Key Projects in the National Science & Technology Pillar Program in the Eleventh Five-Year Plan Period(2008BAB32B01)
文摘According to the characteristics of deep engineering surrounding rock main shaft of No.3 mining district in Jinchuan, electron microscope scanning and rock mechanics test were adopted to analyze the damage features of rock. The software of FLAG3D and Burgers body （Kelvin-Maxwell model） were used to research on rheological theory, and rheological model was modified. The results indicate that the damage of rock mass is very serious, and the rheological characteristics also outstanding; rheological behavior of deep surrounding rocks of the shaft can be taken as superposition of transient and stable rheology; and there exist the most dangerous zone on 100 m higher than 1 063 m level, so it is necessity that works of monitor and corresponding reinforcement should strengthen.
