Modifications in aroma characteristics of'Merlot'dry red wines aged in American,French and Slovakian oak barrels with different toasting degrees

Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.

The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.

Correlation of Microbiological Stability with Redox Processes in White Wines

In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.

基于Wine的国产操作系统对医院信息系统的适配改造实践

目的:筑牢医院信息安全基础,提升自主可控能力,对医院操作系统进行国产化替代。方法:选择国产自主可控服务器、终端和操作系统,基于Wine应用兼容器的API转换技术对医院各应用软件进行适配改造。结果:原Windows环境下的应用软件进行一定的改造适配即可在国产环境中正常运行,使用相同配置的国产终端和非国产终端分别运行国产操作系统和Windows操作系统,其CPU使用率、内存使用率和首屏时间在用户体验层面均无明显差异。结论:采取Wine应用兼容器的API转换技术改造Windows应用,能够大幅提升国产化替代的进程,降低应用系统的改造成本,具有较高的安全可控性,也能满足实际应用需求。

Quality Evaluation of Fermented Mulberry Wine

[Objectives]This study to conducted to clarify various nutritional components and the composition and contents of aromatic substances in mulberry wine prepared by fermentation,and promote the quality improvement and product development of mulberry wine.[Methods]Mulberry wine was prepared with mulberry Shengguo 1 as the material using Saccharomyces cerevisiae,and its contents of total sugars,total phenols,total acids,resveratrol,protein,dry extract,ethanol content,Fe,methanol,sulfur dioxide,volatile acids,total flavonoids and proanthocyanidins were determined.Aromatic substances were extracted by n-hexane,and their components and relative contents were determined by gas chromatography-mass spectrometry(GC-MS).[Results]The physical and chemical indexes of the mulberry wine prepared by fermentation were in accordance with the national standards,and it was rich in resveratrol(10.5±0.6 mg/L),protein(381±11 mg/L),total flavonoids(406±18 mg/L)and proanthocyanidins(855±22 mg/L),which were 8.95,19.49,3.76 and 1.63 times higher than those of grape wine,respectively.The aromatic substances were mainly composed of ethyl formate(9.9%),ethyl acetate(7.6%),acetal(6.2%),propanol(5.7%),isobutanol(5.6%)and isoamyl acetate(5.3%).[Conclusions]The results of this study demonstrated that mulberry wine was rich in active substances,which suggested that mulberry wine has great potential in the fruit wine market.

Acute Toxicity of Jinchuan Formula Plum Wine Extract and Its Protective Effect on Mice with Liver Injury

[Objectives]To investigate the acute toxicity and hepatoprotective effect of Jinchuan formula plum wine extract on mice,determine its safety range,and evaluate its hepatoprotective effect.[Methods]The median lethal dose(LD_(50))was determined by acute toxicity test with the toxic reaction and mortality of mice as indexes.Sixty Kunming mice were randomly divided into 6 groups:normal control group,model group(ConA-induced liver injury model),Jinchuan formula plum wine high,medium and low dose groups(1.0,0.5,0.25 g/kg)and silybin group(0.1 g/kg).The levels of ALT,AST,LDH in serum and TG,VLDL in liver were measured.After HE staining,the pathological changes of liver tissue in mice were observed,and the liver protective effect of Jinchuan formula plum wine extract was analyzed and evaluated.[Results]LD_(50)was 11.18 g/kg,and the 95%confidence limit of LD_(50)was 10.31-12.05 g/kg.The high-dose group of Jinchuan formula plum wine extract could significantly reduce the serum ALT and AST activities of ConA-induced liver injury mice(P<0.05).[Conclusions]Jinchuan formula plum wine extract is relatively safe,and also has a protective effect on liver injury.

利用WINE实现Windows到Linux的转换

提出了利用Wine实现Windows到Linux的转换的原因,阐述了Wine的体系结构及其功能,并且详细阐述Wine的安装过程及配置过程,举例说明Windows应用程序在Linux上的实现,最后对Wine的前景作了简要的分析。

Analysis of Sugar Components of Fermented Rice Wine by Ion Chromatography

[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.

Breeding of Ferment Bacteria and Control of Methanol and Higher Alcohols in Jujube Wine

Jujube wine is a health drink with local characteristics and is worth pro- moting. Jujube wine fermentation can be divided into alcoholic fermentation and mal- olactic fermentation. Yeast is the key of alcoholic fermentation while lactic acid bac- teria is the key of malolactic fermentation, and therefore the breeding of yeast and lactic acid bacteria is crucial for the quality of jujube wine. Besides, the control of methanol is a major problem in production, and the control of higher alcohol is also difficult. Thus, we summarized the research related with the breeding of yeast and lactic acid bacteria, and the control of methanol and higher alcohols, and proposed that breeding specialized yeast and lactic acid bacteria was the future research di- rection. Moreover, the production mechanism of methanol and higher alcohols was investigated, and the content of methanol and higher alcohols was effectively con- trolled on the basis of quality guarantee, providing references for the production technology of jujube wine.

基于客户端软件渲染优化Wine图形性能的方法

针对Wine操作设备无关位图(DIB)存在性能瓶颈的问题,提出一种客户端软件渲染的方法。该方法首先分析操作DIB的GDI API函数,然后确定客户端软件渲染的加载点,再以链表形式将不同设备上下文环境及其对应的GDI API函数串联,在此基础上实现GDI API函数的客户端软件渲染。性能测试表明,经客户端软件渲染优化后的Wine与未优化的Wine相比,其操作DIB的性能平均至少提高了10倍,且接近本地Windows XP下操作DIB的性能,有效地避免了操作DIB的性能瓶颈。

“wine”与“酒”的国俗语义对比分析

酒作为一种客观存在的物质,它是一种文化,在人们日常生活与人际交往中起着非常重要的作用。通过对比分析"wine"与"酒"在英汉文化中特有的国俗语义,在英语学习和运用时,就能减少语用失误,从而提高跨文化交际能力。

Isolation and Identification of Saccharomycetes in Wine Grape Region of Chateau Changyu Moser XV

Objective] This study was conducted to further explore the diversity of Saccharomyces cerevisiae_from Chateau Changyu Moser XV and realize better de-velopment and utilization of Saccharomyces cerevisiae resources. [Method] ln this study, the wine grape regions of Chateau Changyu Moser XV were taken as the research object. The Saccharomycetes_in the soil was isolated, screened and ob-served in the natural fermentation process of grape berry epidermis and the fruit. The 32 Saccharomycetes strains were preliminarily classified based on WL nutrient agar, and 26S rDNA D1/D2 sequence analysis was conducted. [Result] Total y, 4 kinds of Saccharomycetes were identified in this study, including Pichia kluyveri, Hanseniaspora uvarum, Saccharomyces cerevisiae_and Cryptococcus magnus. [Con-clusion] The main species of Saccharomycetes in the wine grape region of Chateau Changyu Moser XV were preliminarily determined, which provides theoretical basis and research basis for the brewing of wine with special characteristics.

Application of QPSO-KM Algorithm in Wine Quality Classification

Since there are many factors affecting the quality of wine, total 17 factors were screened out using principle component analysis. The difference test was conducted on the evaluation data of the two groups of testers. The results showed that the evaluation data of the second group were more reliable compared with those of the first group. At the same time, the KM algorithm was optimized using the QPSO algorithm. The wine classification model was established. Compared with the other two algorithms, the QPSO-KM algorithm was more capable of searching the globally optimum solution, and it could be used to classify the wine samples. In addition,the QPSO-KM algorithm could also be used to solve the issues about clustering.

Installation and Debugging of Auto-control System in Fruit Wine Production Line

[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.

Development Strategies of Sichuan Tourism Economy Based on Wine Culture

Sichuan wine has a long culture and history.Its relevant tourism resources are abundant and widely distributed with the characteristics of great diversity and heritage,leading to its high value in market development.The development of wine culture tourism helps to promote the adjustment and optimization of Sichuan industrial structures,to promote regional economic growth,to build a harmonious society in an all-around way and to realize the sustainable development of local economy.Through the analysis of the connotation and characteristics of Sichuan wine culture tourism resources,obstacles in the development of Sichuan wine culture tourism resources are pointed out in this paper,that is,a lack of overall planning which makes it difficult to play the scale effect,insufficient cultural content of tourism products,no distinct features,not enough marketing efforts,indefinite tourism images in general,and serious overlapping of management in tourism development which constrains the overall development process.For the above-mentioned shortcomings,development strategy of Sichuan tourism economy with wine culture at the core is pointed out.Thoughts and concepts should be changed,and the development of Sichuan wine culture tourism resources should be unified in planning from a strategic perspective,by adopting the tourism development thinking of integrating "point,line,and plane",avoiding extensive mode of operation,making full use of Sichuan local ethnic features,fostering forms of tourism with large cultural contents,exerting increasing efforts on tourism promotion and expansion,actively promoting conglomeration construction of Sichuan wine culture industry,increasing its core market competitiveness,and bringing up Sichuan wine culture tourism talents with high-qualities.

基于Wine的Windows安全机制模拟及沙箱系统实现

基于开源软件Wine模拟了ASLR和UAC Virtualization两种Windows安全机制,使得Wine环境更接近真实的操作系统且更加安全,并利用wineserver机制初步实现了动态行为检测功能,同时借助Wine自身的.wine目录作为样本的运行环境,最终形成了一个较真实的沙箱系统。实验结果表明,该沙箱系统具备了ASLR和UAC Virtualization两种安全机制的基本特征。与其他沙箱系统相比,该系统不仅可以对未知样本进行有效的行为检测,而且具有占用资源少、隔离性强、回滚速度快等突出特点,因此能够很好地满足批量部署和运行的需要。

Comparison of Wine Culture between China and Western Countries

With the accelerating pace of globalization, the cultural differences have more impacts and restrictions on the intercommunication than before. They exist in the total international communication. Therefore, the critical factors whether we can succeed in intercommunication are whether we can eliminate cultural differences or avoid their conflicts. There is no exception for wine culture. As we know, drinking wine plays an important role in public relations as a communicating tool. This essay is to compare Chinese wine culture with the Western one, and try to analyze the factors aroused by the cultural differences, and then provide the solution how to face it.

Exploration and Analysis on Grape-based Wine Culture Promotion and Development

Yantal has the most compIete cuIture of grape-based wines in China. The research expIored connotation and promotion degrees of cuIture of grape wines, an-alyzed recognition of consumers on cuIture of grape wine in Yantal, promotion and deveIopment potential of grape wine cuIture, and proposed countermeasures and suggestions in order to advance cuIture industry of grape wines in Yantal.

WINE内核及实现Microsoft Window消息机理分析

通过比较W indows程序转移到Linux的各种技术特点,引出W INE相对于以上技术实现所具有的优点;同时,阐述了W INE的体系结构及各部分的功能。通过对不同类型W indows程序在W INE中启动过程的分析,揭示了W INE在Linux中创建W in32线程/进程环境块与调用动态链接库的机理;最后对W INE实现MSW indow Message的机理进行了分析。

Wine of the ancient echo 葡萄酒——远古的回音

葡萄和葡萄酒的历史，与人类的文明史几乎是同步成长。多少世纪以来的传统、礼仪、神话和文字记载都赋予了葡萄酒以特殊的作用。在古代，葡萄酒在人类的信仰和日常生活中都占有重要的地位。