[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three...[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.展开更多
[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the pre...[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.展开更多
The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate...The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 % less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.展开更多
The rising cost of energy and environmental concerns have led the brewing industry to search for techniques of reducing energy consumption in brewery operations. In this paper, pinch analysis was applied to a typical ...The rising cost of energy and environmental concerns have led the brewing industry to search for techniques of reducing energy consumption in brewery operations. In this paper, pinch analysis was applied to a typical Ugandan based brewery process to target for the energy requirements of the process. Hint software was used for the analysis. At the chosen ΔTmin of 10℃, the minimum cooling and heating utility requirements of the brewery studied were determined as being 4862.21 kW and 8294.21 kW respectively, with a pinch temperature at 68℃. It was observed that using the technique, 1806.59 kW of energy could be recovered through process to process heat exchange which presented an energy saving potential of 21.5%. It is recommended that results from this study could be used in the design or retrofit of a heat exchanger network of a brewery for improved energy efficiency. Considerations can also be made for other values of ΔTmin.展开更多
The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fe...The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fermentation degrees,but the fermentation speeds all were higher and the diacetyl reduction ability was excellent.The finished beers were golden yellow in appearance,rich and delicate in foam,pleasant in aroma,mellow in body and similar in physicochemical indexes,all in line with domestic beer standards.展开更多
[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Moun...[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A's percentage content of esters was 28.82% while that of B was 27.10%; craft A's percentage content of acids was 2.20% while that of B was 1.24%; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100 ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml .The result indicates that the wine brewed by craft A was aromatic and had special flavor. [Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.展开更多
Brewers’ spent grains constitute a nutrient-rich valuable and highly under-utilized by-product of the beer industry produced in large amounts all through the year. This bio-resource is a very good candidate for valor...Brewers’ spent grains constitute a nutrient-rich valuable and highly under-utilized by-product of the beer industry produced in large amounts all through the year. This bio-resource is a very good candidate for valorization, due to environmental and economic concerns, using biotechnological processing, particularly for food enrichment. This study was undertaken to evaluate the effect of fortification of Adakwa with traditional brewers’ spent grains (TBSG) on its physicochemical and nutritional properties as well as its acceptability using an experimental design. Four (4) samples of Adakwa were produced with TBSG incorporated rates of 0% (control sample), 10%, 20%, and 30% and evaluated. Using an experimental design, the effect of process parameters, including the TBSG incorporation rate, cooking time, and cooking temperatures on the physicochemical and nutritional properties of the Adakwa were evaluated while the 9-point hedonic scale was used to evaluate the sensory properties and its overall acceptability: carbohydrate, protein, crude fibre, cellulose, polyphenol, antioxidant activity (FRAP and DPPH). The water absorption activity values were 81.2 ± 0.04, 4.55 ± 0.05, 9.73 ± 0.23, 3.31 ± 0.05, 6.73 ± 0.23, 1.60 ± 0.09, 28.85 ± 0.8 and 117 ± 3.54 respectively for 0% TBSG (control);86.8 ± 0.01, 1.81± 0.20, 16.22 ± 0.16, 5.54 ± 0.69, 6.01 ± 0.16, 6.59 ± 0.03, 25.89 ± 0.94 and 475.0 ± 21.21 respectively for 30% TBSG. The sample with a high nutrient content was further produced using a central composite design and the factors studied were temperature and time, with responses, crude fiber, and FRAP content. The optimum production condition was: % TBSG: 47.06%;temperature: 123.17℃;Time: 30.34 mins. The sample with 47% TBSG had the best overall acceptability after sensory evaluation with sensory scores of: 5.45 ± 0.76, 7.9 ± 0.79, 8.0 ± 1.0, 7.10 ± 0.16, 8.5 ± 1.6, 7.6 ± 0.98 for color, taste, aroma, mouthfeel, texture and overall acceptability respectively. Thus TBSG can be used to improve the physicochemical and nutritional properties of adakwa.展开更多
文摘[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.
文摘[Objective] The aim was to study the brewing technology of apple brandy. [Method] After the activated wine yeast was added to the apple juice by sizing classification, rinsing, falling to pieces and squeezing, the preceding fermentation began. Every other day, parameters of fer- mentation broth such as temperature, pH, acidity, sugar content and bubble nurdbers were detected. Once the sugar content of the fermentation suspension was approaching 5 -6 °Bx, the following fermentation would start via pouring wine. After 20 -30 days, the cider was changed into origi- nal apple brandy by distillation. The last procedure was aging which included man-made speediness aging and oak wood aging about 20 days. The physical and chemical compositions before and after aging were measured. [ Result] 22.5 kg apple resulted into 16.56 L of juice. The juice yield was about 73.6% （10 ml/kg）. The alcohol rate of distilled apple juice was 20.0%. The color of apple brandy was darker than that of original apple brandy. Alcohol level reduced, but total acidity, fixed acid, lipid and furfural content rose. [ Conclusion] The apple brandy was of particular flavor and high quality by selecting befitting fruit, activated wine yeast and feasible brewing, distillation and aging technology. It will be conductive to the development of apple processing industry and the research and development of key brandy technique.
文摘The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 % less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.
文摘The rising cost of energy and environmental concerns have led the brewing industry to search for techniques of reducing energy consumption in brewery operations. In this paper, pinch analysis was applied to a typical Ugandan based brewery process to target for the energy requirements of the process. Hint software was used for the analysis. At the chosen ΔTmin of 10℃, the minimum cooling and heating utility requirements of the brewery studied were determined as being 4862.21 kW and 8294.21 kW respectively, with a pinch temperature at 68℃. It was observed that using the technique, 1806.59 kW of energy could be recovered through process to process heat exchange which presented an energy saving potential of 21.5%. It is recommended that results from this study could be used in the design or retrofit of a heat exchanger network of a brewery for improved energy efficiency. Considerations can also be made for other values of ΔTmin.
基金Supported by the Foundation for Outstanding Young Scientist in Shandong Province
文摘The brewing characteristics of three kinds of beer yeasts commonly used in the market were compared and studied.The results showed that the three kinds of yeasts had different characteristics and slightly different fermentation degrees,but the fermentation speeds all were higher and the diacetyl reduction ability was excellent.The finished beers were golden yellow in appearance,rich and delicate in foam,pleasant in aroma,mellow in body and similar in physicochemical indexes,all in line with domestic beer standards.
基金Supported by Wuling Mountaionus Area Study Center Opening Fund( WLYF-2012002)
文摘[Objective] The aim was to to enhance the technology to brew better the traditional grape wine, which provided theoretical basis for the development of Wuling Mountain grape wine. [Method] Taking grapes in Wuling Mountain as the row materials, Saccharomyces cerevisiae of different wines was chosen and brewed. The quality of grape wine was studied and the sensory evaluation was analyzed by dint of GC-MS. [Result] Result illustrated that the ethanol concentration of the wine brewed by exploration craft A was 68.5 g/L and that brewed by exploration craft B was 59.5 g/L; the higher alcohol content of craft A was 37.86% while that of craft B is 35.99%; craft A's percentage content of esters was 28.82% while that of B was 27.10%; craft A's percentage content of acids was 2.20% while that of B was 1.24%; the gamma-aminobutyric acid content of craft A was 33.2 g/100 ml while that of craft B was 35.4 g/100 ml. the essential amino-acid content of craft A was 11.8 g/100 ml while that of craft B was 13.9 g/100 ml .The result indicates that the wine brewed by craft A was aromatic and had special flavor. [Conclusion] In this case, the grape wine has particular flavor and has good property, which can be exploited.
文摘Brewers’ spent grains constitute a nutrient-rich valuable and highly under-utilized by-product of the beer industry produced in large amounts all through the year. This bio-resource is a very good candidate for valorization, due to environmental and economic concerns, using biotechnological processing, particularly for food enrichment. This study was undertaken to evaluate the effect of fortification of Adakwa with traditional brewers’ spent grains (TBSG) on its physicochemical and nutritional properties as well as its acceptability using an experimental design. Four (4) samples of Adakwa were produced with TBSG incorporated rates of 0% (control sample), 10%, 20%, and 30% and evaluated. Using an experimental design, the effect of process parameters, including the TBSG incorporation rate, cooking time, and cooking temperatures on the physicochemical and nutritional properties of the Adakwa were evaluated while the 9-point hedonic scale was used to evaluate the sensory properties and its overall acceptability: carbohydrate, protein, crude fibre, cellulose, polyphenol, antioxidant activity (FRAP and DPPH). The water absorption activity values were 81.2 ± 0.04, 4.55 ± 0.05, 9.73 ± 0.23, 3.31 ± 0.05, 6.73 ± 0.23, 1.60 ± 0.09, 28.85 ± 0.8 and 117 ± 3.54 respectively for 0% TBSG (control);86.8 ± 0.01, 1.81± 0.20, 16.22 ± 0.16, 5.54 ± 0.69, 6.01 ± 0.16, 6.59 ± 0.03, 25.89 ± 0.94 and 475.0 ± 21.21 respectively for 30% TBSG. The sample with a high nutrient content was further produced using a central composite design and the factors studied were temperature and time, with responses, crude fiber, and FRAP content. The optimum production condition was: % TBSG: 47.06%;temperature: 123.17℃;Time: 30.34 mins. The sample with 47% TBSG had the best overall acceptability after sensory evaluation with sensory scores of: 5.45 ± 0.76, 7.9 ± 0.79, 8.0 ± 1.0, 7.10 ± 0.16, 8.5 ± 1.6, 7.6 ± 0.98 for color, taste, aroma, mouthfeel, texture and overall acceptability respectively. Thus TBSG can be used to improve the physicochemical and nutritional properties of adakwa.
