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 an...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.展开更多
Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fix...Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.展开更多
In recent years, the interest on craft beer has been increasingly growing. In this work, sensory traits of five Italian artisanal beers were explored by a trained panel, through different sensory analysis methods: Qua...In recent years, the interest on craft beer has been increasingly growing. In this work, sensory traits of five Italian artisanal beers were explored by a trained panel, through different sensory analysis methods: Quantitative Descriptive Analysis (QDA) and a sensory dynamic method, Temporal Dominance of Sensations (TDS). The sensory profiles obtained through these methods were compared to the description given by an expert beer taster. The trained panel (n = 12) evaluated five Tuscan beers, manufactured in Maremma area, Tuscany region, first through QDA. Twenty-eight sensory properties (visual, tactile, flavor and aromatic traits) were evaluated through a nine point scale. The descriptive profile was enriched by a dynamic sensory evaluation method, TDS. TDS was used by panelists to obtain a “real-time” flavor profile of the craft beers. During tasting, TDS provided information on the most striking flavor traits chosen among: floral, honey, roasted, chestnut, spicy, fruity, hoppy, and malty, of each beer. A PCA analysis showed the importance of the flavor attributes for beer profile compared to the expert taster description. Results highlighted the main traits of each beer and showed the validity of different profile methods. The interesting outcomes both provided useful profile patterns for brewers aiming at targeting specific segments of beer market and supported the development of interesting instruments for beer sensory analysis.展开更多
Tannins are polyphenolic compounds that can be divided into two groups by hydrolyzing and condensing.Tannins are produced in organisms of vascular plants called tannosomes and sequestered in vacuoles.The essential use...Tannins are polyphenolic compounds that can be divided into two groups by hydrolyzing and condensing.Tannins are produced in organisms of vascular plants called tannosomes and sequestered in vacuoles.The essential uses of tannins are in leather production,as adhesives,additives for wine,beer and fruit juices,etc.They are most present in the growing tissues of the plant as a crust,so beer that ripens in new oak barrels will contain a higher concentration of tannins.Tannins are extracted from malt during grinding and from the hops during cooking.The objective of this research is to determine the tannins content in twelve domestic beer samples(three samples of dark beer and nine samples of light beer)by spectrophotometric method.The method is based on the reduction of Fe(III)to Fe(II)by tannins.The iron(II)reacts with 1,10-phenanthroline at pH 4.4 to form a color complex.The absorbance measurements were made at 540 nm.As a standard tannic acid was used,tannin content was in range 15.49-1722.05μg/mL.Tannins are present in all beers,above the threshold of detection.When tannins are present in excess,they negatively impact beer by causing astringency but beer completely devoid of tannins does not taste right.展开更多
基金supported by the National Natural Science Foundation of P.R. China (No.31972193)the Science and Technology Program of Tibet Autonomous Region,China(XZ202001ZY0017N)
文摘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.
文摘Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.
文摘In recent years, the interest on craft beer has been increasingly growing. In this work, sensory traits of five Italian artisanal beers were explored by a trained panel, through different sensory analysis methods: Quantitative Descriptive Analysis (QDA) and a sensory dynamic method, Temporal Dominance of Sensations (TDS). The sensory profiles obtained through these methods were compared to the description given by an expert beer taster. The trained panel (n = 12) evaluated five Tuscan beers, manufactured in Maremma area, Tuscany region, first through QDA. Twenty-eight sensory properties (visual, tactile, flavor and aromatic traits) were evaluated through a nine point scale. The descriptive profile was enriched by a dynamic sensory evaluation method, TDS. TDS was used by panelists to obtain a “real-time” flavor profile of the craft beers. During tasting, TDS provided information on the most striking flavor traits chosen among: floral, honey, roasted, chestnut, spicy, fruity, hoppy, and malty, of each beer. A PCA analysis showed the importance of the flavor attributes for beer profile compared to the expert taster description. Results highlighted the main traits of each beer and showed the validity of different profile methods. The interesting outcomes both provided useful profile patterns for brewers aiming at targeting specific segments of beer market and supported the development of interesting instruments for beer sensory analysis.
文摘Tannins are polyphenolic compounds that can be divided into two groups by hydrolyzing and condensing.Tannins are produced in organisms of vascular plants called tannosomes and sequestered in vacuoles.The essential uses of tannins are in leather production,as adhesives,additives for wine,beer and fruit juices,etc.They are most present in the growing tissues of the plant as a crust,so beer that ripens in new oak barrels will contain a higher concentration of tannins.Tannins are extracted from malt during grinding and from the hops during cooking.The objective of this research is to determine the tannins content in twelve domestic beer samples(three samples of dark beer and nine samples of light beer)by spectrophotometric method.The method is based on the reduction of Fe(III)to Fe(II)by tannins.The iron(II)reacts with 1,10-phenanthroline at pH 4.4 to form a color complex.The absorbance measurements were made at 540 nm.As a standard tannic acid was used,tannin content was in range 15.49-1722.05μg/mL.Tannins are present in all beers,above the threshold of detection.When tannins are present in excess,they negatively impact beer by causing astringency but beer completely devoid of tannins does not taste right.
