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.

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.

Certification Becomes Important for the Quality and Safety Supervision of the Chinese Liquor Sector

The end of 2007, over 200 unit products of more than 80 Chinese firms have passed the quality grade certification for liquor products. These products involve distilled spirits, beer, wine, yellow wine, fruit syrup wine and others, and cover over 80% of the national top-branded liquor products.……

Chinese Spirits Identification Model Based on Mid-Infrared Spectrum

Applying computer technology to the field of food safety,and how to identify liquor quickly and accurately,is of vital importance and has become a research focus.In this paper,sparse principal component analysis(SPCA)was applied to seek sparse factors of the mid-infrared(MIR)spectra of five famous vintage year Chinese spirits.The results showed while meeting the maximum explained variance,23 sparse principal components(PCs)were selected as features in a support vector machine(SVM)model,which obtained a 97%classification accuracy.By comparison principal component analysis(PCA)selected 10 PCs as features but only achieved an 83%classification accuracy.Although both approaches were better than a direct SVM approach based on the classification results(64%classification accuracy),they also demonstrated the importance of extracting sparse PCs,which captured most important information.The combination of computer technology SPCA and MIR provides a new and convenient method for liquor identification in food safety.

Treatment of Chinese traditional medicine wastewater in a submerged membrane bioreactor

A pilot scale test was conducted in a submerged membrane bioreactor SMBR with capacity of 10. 0 m^3/d for 120 days to treat high-strength Chinese traditional medicine wastewater. Performance of the SMBR was investigated with a sludge retention time （ TSR ） of 50 days, a hydraulic retention time （ THR ） of 8.0 h, membrane flux of 8. 0 IV（ m^2 · h） and dissolved oxygen （DO） concentration of 2. 0 - 3. 0 mg/L, respectively. It was observed that the SMBR had high capacity of COD and suspended solid （SS） removal. The influent COD concentration was fluctuated between I 000 and 5 000 mg/L, while the averaged effluent COl） concentration was only 44. 6 mg/L. The influent SS concentration was fluctuated between 1 000 and 1 600 mg/L, while little effluent SS was detected. It was found that the COD remove rate increased with mixed liquor suspended solids （MLSS） and organic loading rate （ROL）. In order to obtain good-quality effluent, the operational conditions of the SMBR were suggested as follows： the temperature was controlled above 10 ℃, MLSS about 7000 mg/L, R,L under 24. 76 kg/（ m^3 · d）, low vacuum value and constant water flux.

Comparative study between the effects of aged and fresh Chinese baijiu on gut microbiota and host metabolism

Aging is an essential part for production of the most distilled spirits.Aged spirits smell and taste more harmonious and commonly have higher antioxidant capacity in vitro than fresh spirits.However,it is unclear how aged spirits influence intestinal microbiota and host metabolism,which play important role in the development and progression of alcoholic liver disease(ALD).Baijiu is a traditional Chinese alcoholic beverage.Freshly distilled baijiu needs to be aged for at least 1 year.Here,we built an animal model through oral gavage by fresh baijiu,10-year-old baijiu,20-year-old baijiu,ethanol and water.Our results showed that mice treated with aged baijiu had lower degrees of liver injury than that of fresh baijiu as revealed by the phenotypic,biochemical and histologic analyses.In addition,significant different gut microbiota structures were observed between mice treated with aged baijiu and fresh baijiu.Further co-occurrence network showed that the aged baijiu groups had more complex microbial interaction than fresh baijiu group.By metabolomics,we observed aged baijiu and fresh baijiu intervention resulted in distinct serum metabolome.Sixty-four metabolites showed significant alteration among different interventions.Further metabolic pathway analysis based on these differential metabolites revealed 7 pathways were significantly impacted.A total of 13 metabolites were involved in these pathways,including 8 amino acids,4 organic acids and 1 carbohydrate.Our results filled the gap of how aged spirits affect gut microbiota and host metabolism and provided supporting evidence that the aged spirits may have less effect on liver than fresh spirits.

Idiopathic mesenteric phlebosclerosis associated with long-term use of medical liquor:Two case reports and literature review

A 62-year-old woman was admitted to our hospital in2011 because of recurrent abdominal pain,nausea and constipation for six months.Computed tomography enterography(CTE)showed tortuous thread-like calcifications in the ileocolic vein and right colic vein,while colonoscopy revealed purple-blue mucosa extending from the cecum to the splenic flexure.Based on the results of these tests,the patient was diagnosed with idiopathic mesenteric phlebosclerosis(IMP).She had a history of Chinese medical liquor intake for one and a half years and her symptoms subsided after conservative treatment.In 2013,a 63-year-old male patient who presented with recurrent lower right abdominal pain,bloating,melena and diarrhea for fifteen months was admitted to our institution.Colonoscopy and CTE led to the diagnosis of IMP.He also used Chinese medical liquor for approximately 12 years.The patient underwent total colectomy and the postoperative course was uneventful.We searched for previously published reports on similar cases and analyzed the clinical data of 50 cases identified in PubMed.As some of these patients admitted use of Chinese medicines,we hypothesize that Chinese medicines may play a role in the pathogenesis of IMP.

Multi-element analysis of Baijiu(Chinese liquors)by ICP-MS and their classification according to geographical origin

Objectives:Investigating the element profiles of Be,Al,V,Cr,Mn,Fe,Co,Ni,Cu,Zn,As,Se,Rb,Sr,Ag,Cd,Cs,La,Pr,Nd,Sm,Eu,Gd,Pb,Th,and U of Baijiu(Chinese liquors),and setting up their classification according to geographical origin.Materials and Methods:Twenty-eight Chinese liquors from Shandong,Guizhou,and Sichuan provinces were analyzed by inductively coupled plasma mass spectrometry with the aid of matrix matching,online internal calibration,and direct injection to determine the concentrations of the aforementioned 26 elements.Multivariate statistical analysis,based on the contents of elements in the liquors,was applied to differentiate the liquors from different origins.Results:Both the cluster analysis based on 11 elements and the discriminant analysis based on 5 elements can separate the liquors of Shandong Province from others.A leave-one-out cross test of the discriminant analysis data resulted in 100 per cent accuracy regarding the recognition ability and prediction ability for the liquors from Shandong Province,and an overall 75.0 per cent accuracy of its prediction for all the 28 total liquors.Limitations:The liquors of Guizhou and Sichuan provinces can not be differentiated successfully.Conclusions:The liquors produced in Shandong Province can be differentiated in a great extent from Guizhou and Sichuan provinces based on the multivariate statistical analysis of the concentration of elements in liquors,while those of Guizhou and Sichuan provinces can not be differentiated successfully due to their geographical adjacency.

Rhizopus chinesis在新型白酒中的应用

市场上部分新型白酒口感上香和味分离,浮香突出,质量不稳定,严重败坏了新型白酒的名声。研究重点为应用华根霉(Rhizopus chinesis)技术即采用生物酯化的方法合成香料,生产调味酒,代替化工合成香料,解决新型白酒浮香味,通过洋河试验酒与市售中档酒的比较,找出提高新型白酒质量的措施。

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.

白酒外包装设计中中国传统元素的运用分析

探讨白酒外包装设计中传统元素的应用对白酒品牌价值和艺术价值的影响。通过文献分析和实地调研,了解相关传统文化元素在白酒外包装的实际应用。研究结果显示,白酒包装设计中的传统元素可以赋予产品独特的视觉冲击力和文化情感。色彩能够传达出浓郁的民族特色和品牌特色氛围;运用书法能够展示品牌的文化内涵和审美价值。同时,中国传统元素在白酒外包装设计中的应用将产生巨大影响。这不仅表现在设计创新方面,而且可以最大化品牌价值和市场竞争力。

中国白酒酒标设计策略研究

本文在分析白酒酒标类型和功能的基础上,介绍酒标上包含的主要内容,梳理酒标的材料和印制工艺,以期从年轻消费者的需求出发,通过运用书法字体、增加趣味、开展系列化、提供定制等设计策略,提升白酒品牌的知名度。

基于热量平衡模型的大曲发酵升温机理研究

中国白酒产业正面临产业转型升级,包括制曲在内的关键工艺采用基于经验式的直接改造,关键工程学机理的缺乏导致无法进行理性设计。该研究从大曲升温机理角度,对曲房固态发酵热量的产生与流动进行了定量分析,跟踪记录大曲发酵过程参数,简化大曲发酵过程生化反应,构建大曲热量平衡模型。通过模型计算,整个曲房发酵过程产生的热量,经水分蒸发途径散热占比54.22%,墙壁和微弱气体流动散热占比42.00%,由室内空气升温引起的热量变化可以忽略,剩余3.77%为累积热量部分,其与大曲升温呈正相关(R^(2)=0.85)。经验证,大曲温度变化模型的平均误差为5.05%,R^(2)=0.94。基于模型探讨了调控水分参数对大曲温度产生的影响,表明了水分控制对于调控大曲温度的重要性。初步探讨从数学建模的角度为未来大曲生产的调控与优化的可行性,研究结果可为智能曲房的构建提供理论支撑。

浓香型白酒发酵体系中己酸菌的研究进展

浓香型白酒发酵体系中己酸生成菌(以下简称“己酸菌”)的己酸合成代谢对提高浓香型白酒的发酵质量非常重要。因此,有必要深入全面了解浓香型白酒发酵体系中己酸菌的种类及其己酸合成代谢特征。本综述介绍了目前浓香型白酒发酵体系中已经分离的己酸菌株的种类多样性、系统进化关系、生理代谢特征、己酸合成代谢机制以及其与己酸菌、非己酸菌之间的协同代谢关系。本文可为理解己酸菌群在浓香型白酒发酵体系中的原位己酸合成代谢规律提供参考,为将来靶向提高己酸菌群在浓香型白酒发酵和生物质转化高附加值己酸工艺中进行己酸合成培养工程的应用提供理论依据。

基于HS-SPME-GC-MS法检测白酒酿造原辅料中的挥发性成分

中国传统白酒酿酒工艺中粮食作为基础,其自身所含的挥发性成分对原酒的风味具有重要影响。为探究酿酒原料对白酒风味的贡献,采用气相色谱-质谱联用法研究不同白酒酿酒原辅料中的挥发性成分。结果表明,高粱、小麦、大米、糯米、玉米、稻壳中分别检测出挥发性成分17种、27种、12种、22种、10种、50种,清蒸后的稻壳检测出挥发性成分40种,混合原料检测出挥发性成分19种,6种原料中检测出最多的挥发性成分是醛酮类物质(56种);挥发性成分总含量:稻壳(57.4845μg/g±5.6758μg/g)>高粱(7.9538μg/g±0.7598μg/g)>小麦(7.6025μg/g±0.7591μg/g)>糯米(3.3102μg/g±0.3385μg/g)>玉米(2.8107μg/g±0.2664μg/g)>大米(2.6869μg/g±0.2771μg/g)。本研究对白酒酿造原料的挥发性风味进行定性和半定量分析,并比较了不同原料之间挥发性成分的差异,可为探究酿酒原料中挥发性成分对白酒风味的影响提供参考。

酱香窖底调味酒生产工艺研究

酱香型白酒的调味酒种类繁多,但目前关于酱香窖底调味酒在酱香型白酒生产中的应用研究报道较少。为验证酱香调味酒最佳酿造工艺,以劲牌茅台镇酒业酿造二车间试验班组堆积发酵的糟醅作为研究对象,研究窖底调味酒工艺参数及生产轮次对窖底酒质量的影响。研究表明,在母糟500 kg、大曲90 kg、尾酒60 kg、窖底酒60 kg工艺参数下所生产的窖底酒质量最佳,且轮次越靠后,窖底香味越明显。同时,对该工艺各参数上下浮动15%,窖底酒等级影响不明显,说明在该工艺参数下,生产的窖底酒质量稳定。

双堆堆积影响酱香型白酒发酵的机理研究

通过在酱香型白酒第六轮次高温堆积过程中,将两组堆子分别进行大堆和双堆堆积发酵,考察比表面积增大在酿造过程中对酱香型白酒的影响。结果表明,与单独大堆堆积相比,双堆堆积的方式提升了酱香型白酒基酒的质量。根据酒醅分析结果,双堆堆积方式由于具有更大的比表面积,更能富集环境中的微生物,从而改变了酒醅微生物多样性,提升了芽孢杆菌属(Bacillus)、克罗彭斯特菌属(Kroppenstedtia)、枝芽孢杆菌属(Virgibacillus)等对于酱酒生产具有积极影响的菌属的相对丰度。基酒分析表明,具有更大比表面积的双堆堆积能够全方位提高基酒中的酯类、醇类、酸类、醛类、酮类、四甲基吡嗪等物质的含量,其四甲基吡嗪含量达到1.82μg/mL,而大堆对照组中未检出。最终使得双堆组基酒酱香、焦香风味突出,酒体醇厚。

旴江医学酒文化及酒的功用与发展初探

旴江医学,发源于自古以来便人才辈出、文化繁盛的旴江流域,其中,旴江流域的酒文化对旴江医学形成与发展的影响深远。文章旨在以酒文化为出发点,从酒文化的形成因素、酒入药用的认识沿革、酒的药用三方面探讨酒在旴江医学中的功用与发展。