This study focuses on the "Yuyue Brewing" brand and employs grounded theory in conjunction with NVivo 11 software analysis to identify the key factors and dimensions influencing the cultivation of customer m...This study focuses on the "Yuyue Brewing" brand and employs grounded theory in conjunction with NVivo 11 software analysis to identify the key factors and dimensions influencing the cultivation of customer mindset, thereby constructing a theoretical model. The findings suggest that the three fundamental components of an entrepreneur s personal mindset—energy, ability, and wisdom—collectively constitute the foundation of entrepreneurial leadership. Establishing a clear brand positioning and developing its core values accordingly are essential aspects of the brand mindset. Furthermore, articulating the customer mindset involves comprehending the emotions and perspectives of target customers within specific contexts. The success of a brand depends not only on the product itself but also on the synergistic interaction among the entrepreneur s personal mindset, the brand mindset, and the customer mindset.展开更多
The 2023 China-ASEAN Expo was a big deal for Lao’s DAO Coffee.The Lao Prime Minister personally visited the DAO Coffee booth,an act that not only testified to the brand’s exceptional quality but also signaled strong...The 2023 China-ASEAN Expo was a big deal for Lao’s DAO Coffee.The Lao Prime Minister personally visited the DAO Coffee booth,an act that not only testified to the brand’s exceptional quality but also signaled strong support for the country’s burgeoning coffee industry.展开更多
[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
[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
Scale not only affects the taste and color ofwater,but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it.As a popular beverage,tea is rich many substances that have consi...Scale not only affects the taste and color ofwater,but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it.As a popular beverage,tea is rich many substances that have considerable potential for scale inhibition,including protein,tea polyphenols and organic acids.In this study,the effect of tea brewing on scale formationwas explored.It was found that the proteins,catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity.The tea-released protein was able to provide carboxyl groups to chelate with calcium ions(Ca^(2+)),preventing the Ca^(2+)from reacting with the carbonate ions(CO_(3)^(2-)).The B rings of catechins were another important structure in the complexation of Ca^(2+)and magnesium ions(Mg2+).The carboxyl and hydroxyl groups on the organic acids was able to form fivemembered chelating rings with Ca^(2+)and Mg^(2+),resulting in a significant decrease in Ca^(2+)from 100.0 to 60.0 mg/L.Additionally,the hydrogen ions(H^(+))provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L,leading to a remarkable reduction in pH from 8.93 to 7.73.It further prevented the bicarbonate(HCO_(3)^(-))from producing CO_(3)^(2−)when the water was heated.The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale,leading to a significant decrease in turbidity from 10.6 to 1.4 NTU.Overall,this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.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
Shaoxing rice wine has a very long history.It is also called yellow rice wine.People in Shaoxing like to drink rice wine,especially on festivals.Students also have a chance to visit wine factories and design wine bott...Shaoxing rice wine has a very long history.It is also called yellow rice wine.People in Shaoxing like to drink rice wine,especially on festivals.Students also have a chance to visit wine factories and design wine bottles.Let's introduce this Chinese culture to the world!展开更多
In the heart of Lhasa,near the revered Barkhor Street,lies a corner cafe that has come to symbolize the fusion of tradition and modernity:Summit Fine Art Cafe or Yangtse Coffee,as it's affectionately called by the...In the heart of Lhasa,near the revered Barkhor Street,lies a corner cafe that has come to symbolize the fusion of tradition and modernity:Summit Fine Art Cafe or Yangtse Coffee,as it's affectionately called by the locals.展开更多
Saccharifying microorganisms are critical to brew various rice wines,as traditional alcohol beverages produced and consumed widely in Southeast Asia.Rhizopus and Aspergillus are the most common saccharifying fungi,whi...Saccharifying microorganisms are critical to brew various rice wines,as traditional alcohol beverages produced and consumed widely in Southeast Asia.Rhizopus and Aspergillus are the most common saccharifying fungi,which could trigger the diversity in production and quality of rice wines.This study focused on investigating the difference in brewing characteristics between Rhizopus and Aspergillus,including 4 Rhizopus strains and 4 Aspergillus strains.Their performance was analyzed and compared in the process of saccharification and cofermentation with Saccharomyces cerevisiae for rice wine production.In the saccharification process,all Rhizopus strains produced higher reducing sugar concentration,hydrolytic enzymes’activities and organic acids,especially lactic acid concentration compared with all Aspergillus,while Aspergillus showed their advantage in producing amino acids.This result demonstrated Rhizopus’s stronger saccharifying and acid-producing ability.In the co-fermentation with yeast,Rhizopus was more conducive to the fermentation in rapidly consuming sugars and producing ethanol.Rhizopus brought relatively more organic acids,especially lactic acid again into rice wine,while Aspergillus provided relatively more amino acids.However,comparing the volatile flavor compounds in saccharification and co-fermentation,both Rhizopus and Aspergillus made less contribution to rice wine,and these compounds could be produced mainly by the yeast.These results suggested that the saccharifying fungi might mainly influence the taste of rice wine,and they could also bring a diversity of aroma by the co-fermentation with yeast.This work provided a reference for understanding the roles of saccharifying microorganisms and their rational application in brewing and quality control of rice wine.展开更多
Brewer’s spent grain(BSG)and brewer’s spent yeast(BSY)are two major brewing by-products,which are low-cost raw materials with high yields and nutritional value.In this study,the antioxidant peptides from brewing by-...Brewer’s spent grain(BSG)and brewer’s spent yeast(BSY)are two major brewing by-products,which are low-cost raw materials with high yields and nutritional value.In this study,the antioxidant peptides from brewing by-products were separated,purified and identified by UF,GFC or HIC,semi-preparative RP-HPLC,and nano-HPLC-MS/MS.Thereafter,in silico analysis was applied to predict the bioactivity,toxicity,and bioavailability of the identified peptides,and a total of 23 potential novel peptides with antioxidant activity and bioavailability were excavated.Furthermore,molecular docking results revealed the potential antioxidant peptides had stable binding ability to Keap1,and Tyr334,Arg380,Arg415,Arg483,and Tyr525 residues contributed enormously to docking,all of which were located in the binding sites of Keap1-Nrf2 interaction.Peptides with the lowest binding energy(i.e.AGRLPW,DRLW,KPW,PLWWRHPR,RVWNPFR,and ANLPWLGK)were further synthesized and validated in vitro and at the cellular level to be bioactive.Western blot results showed that KPW,RVWNPFR,and ANLPWLGK could protect HaCaT cells from H_(2)O_(2)-induced oxidative damage by activating Keap1-Nrf2 pathway.These findings provided insights into the high value-added utilization of brewing by-products.展开更多
October 26,2025 was historic for the country lying at the southern tip of Southeast Asia.That day,Timor-Leste officially became the 11th member state of the Association of Southeast Asian Nations(ASEAN),marking the fi...October 26,2025 was historic for the country lying at the southern tip of Southeast Asia.That day,Timor-Leste officially became the 11th member state of the Association of Southeast Asian Nations(ASEAN),marking the first expansion of the regional organization in 26 years.展开更多
In comparison to internationally renowned liquors,China’s fen-flavor liquor is characterized by its milder taste and healthier properties.However,with the advancement of intelligent brewing technologies,the quality o...In comparison to internationally renowned liquors,China’s fen-flavor liquor is characterized by its milder taste and healthier properties.However,with the advancement of intelligent brewing technologies,the quality of foreign liquors has significantly improved,increasingly challenging the market position of Chinese liquors.This study begins with an overview of the liquor brewing process,emphasizing the critical role of temperature control in fermentation.Subsequently,we propose an innovative real-time temperature monitoring system specifically designed for liquor production.The system incorporates a precisely engineered temperature sensor,complemented by a robust data transmission framework and an efficient storage module for real-time temperature visualization.To validate the system’s effectiveness,field tests were conducted at a distillery in Xinghua Village,focusing on real-time temperature measurement of brewing materials.The experimental results demonstrate that our system successfully achieves real-time monitoring of temperature variations during both the cylinder fermentation and material processing stages of liquor production.Compared with traditional methods relying on manual sensory evaluation and empirical judgment,this system enables more precise control over raw material proportions,thereby enhancing both the flavor profile and production yield of fen-flavor liquor.This technological advancement represents a significant step toward the intelligent transformation of traditional Chinese liquor-making techniques.展开更多
To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Ch...To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.展开更多
Jiuyao as a generally small saccharifying and spontaneously fermenting starter is indispensable for huangjiu brewing.However,jiuyao currently in use is facing a major challenge of standardized manufacturing because of...Jiuyao as a generally small saccharifying and spontaneously fermenting starter is indispensable for huangjiu brewing.However,jiuyao currently in use is facing a major challenge of standardized manufacturing because of its open operating environment and rather primitive operations.This study provided a stead manufacturing procedure for jiuyao by controlling the processing parameters.Saccharomycopsis fibuligera and Rhizopus microsporus were revealed as the core functional species related to starch-degrading enzyme activities with single-molecule real-time(SMRT)sequencing.Two strains with high starch-degrading abilities were successfully isolated and identified as Saccharomycopsis fibuligera CY2111 and Rhizopus microsporus SM4.Meanwhile,the environmental fermentation parameters of jiuyao were optimized to enhance enzyme activities.The glucoamylase andα-amylase activities of fortified jiuyao with strain CY2111 and SM4 were 3.07 and 3.15 times that of traditional jiuyao,respectively.Moreover,the alcohol content increased by approximately 7.5%when fortified jiuyao was used for huangjiu brewing.The flavor profiles determined by gas chromatography-mass spectrometry indicated there was no significant difference in the key aromas between the huangjiu fermented with fortified jiuyao and that of traditional jiuyao.Further,fortified jiuyao produced more pleasant esters in huangjiu such as ethyl isovalerate,isoamyl acetate,and ethyl caprylate.Combined with the sensory evaluation,huangjiu fermented with fortified jiuyao presented stronger fruity aroma.These results demonstrated that careful fermentation settings combined with biofortification technology were feasible to improve jiuyao quality,thus promoting huangjiu flavor.Taken together,it provided scientific guidance to improve traditional handcrafting and scale up the production of jiuyao under controllable fermentation.展开更多
Tea culture and China are synonymous, but even old-style teahouses have to change with the times Xinquan Tea House is filled with old men who seemingly have known each other for years. They share unrestrained and far-...Tea culture and China are synonymous, but even old-style teahouses have to change with the times Xinquan Tea House is filled with old men who seemingly have known each other for years. They share unrestrained and far-ranging conversations on topics that range from tea ceremony culture to how to sort out all the world's troubles. Situated in De'nei Dajie street in downtown Beijing, this teahouse is known as a qingchaguan (teahouse serving tea展开更多
基金Supported by The 23 rd Batch of Undergraduate Innovation Training Program Projects of Shanxi Provincial Department of Education"Research on the Path for Enhancing Customer Loyalty of Time-honored Chinese Brands from the Perspective of New Quality Productive Forces:A Case Study of Yuyue Brewing"(S202510108074).
文摘This study focuses on the "Yuyue Brewing" brand and employs grounded theory in conjunction with NVivo 11 software analysis to identify the key factors and dimensions influencing the cultivation of customer mindset, thereby constructing a theoretical model. The findings suggest that the three fundamental components of an entrepreneur s personal mindset—energy, ability, and wisdom—collectively constitute the foundation of entrepreneurial leadership. Establishing a clear brand positioning and developing its core values accordingly are essential aspects of the brand mindset. Furthermore, articulating the customer mindset involves comprehending the emotions and perspectives of target customers within specific contexts. The success of a brand depends not only on the product itself but also on the synergistic interaction among the entrepreneur s personal mindset, the brand mindset, and the customer mindset.
文摘The 2023 China-ASEAN Expo was a big deal for Lao’s DAO Coffee.The Lao Prime Minister personally visited the DAO Coffee booth,an act that not only testified to the brand’s exceptional quality but also signaled strong support for the country’s burgeoning coffee industry.
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.
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.
基金supported by the National Natural Science Foundation of China (No. 51978558)the National Key Research and Development Program of China (No. 2019YFD1100102-04)the Chemical Institute of Chemical Industry of Shaanxi Normal University,Open Project of State Key Laboratory of Urban Water Resource and Environment (No. ES202121)
文摘Scale not only affects the taste and color ofwater,but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it.As a popular beverage,tea is rich many substances that have considerable potential for scale inhibition,including protein,tea polyphenols and organic acids.In this study,the effect of tea brewing on scale formationwas explored.It was found that the proteins,catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity.The tea-released protein was able to provide carboxyl groups to chelate with calcium ions(Ca^(2+)),preventing the Ca^(2+)from reacting with the carbonate ions(CO_(3)^(2-)).The B rings of catechins were another important structure in the complexation of Ca^(2+)and magnesium ions(Mg2+).The carboxyl and hydroxyl groups on the organic acids was able to form fivemembered chelating rings with Ca^(2+)and Mg^(2+),resulting in a significant decrease in Ca^(2+)from 100.0 to 60.0 mg/L.Additionally,the hydrogen ions(H^(+))provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L,leading to a remarkable reduction in pH from 8.93 to 7.73.It further prevented the bicarbonate(HCO_(3)^(-))from producing CO_(3)^(2−)when the water was heated.The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale,leading to a significant decrease in turbidity from 10.6 to 1.4 NTU.Overall,this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.
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.
文摘Shaoxing rice wine has a very long history.It is also called yellow rice wine.People in Shaoxing like to drink rice wine,especially on festivals.Students also have a chance to visit wine factories and design wine bottles.Let's introduce this Chinese culture to the world!
文摘In the heart of Lhasa,near the revered Barkhor Street,lies a corner cafe that has come to symbolize the fusion of tradition and modernity:Summit Fine Art Cafe or Yangtse Coffee,as it's affectionately called by the locals.
基金supported by the National Key Research and Development Program of China(grant numbers 2018YFC1604106)Local Key Research and Development Program of Suqian(Jiangsu,China)(H202114).
文摘Saccharifying microorganisms are critical to brew various rice wines,as traditional alcohol beverages produced and consumed widely in Southeast Asia.Rhizopus and Aspergillus are the most common saccharifying fungi,which could trigger the diversity in production and quality of rice wines.This study focused on investigating the difference in brewing characteristics between Rhizopus and Aspergillus,including 4 Rhizopus strains and 4 Aspergillus strains.Their performance was analyzed and compared in the process of saccharification and cofermentation with Saccharomyces cerevisiae for rice wine production.In the saccharification process,all Rhizopus strains produced higher reducing sugar concentration,hydrolytic enzymes’activities and organic acids,especially lactic acid concentration compared with all Aspergillus,while Aspergillus showed their advantage in producing amino acids.This result demonstrated Rhizopus’s stronger saccharifying and acid-producing ability.In the co-fermentation with yeast,Rhizopus was more conducive to the fermentation in rapidly consuming sugars and producing ethanol.Rhizopus brought relatively more organic acids,especially lactic acid again into rice wine,while Aspergillus provided relatively more amino acids.However,comparing the volatile flavor compounds in saccharification and co-fermentation,both Rhizopus and Aspergillus made less contribution to rice wine,and these compounds could be produced mainly by the yeast.These results suggested that the saccharifying fungi might mainly influence the taste of rice wine,and they could also bring a diversity of aroma by the co-fermentation with yeast.This work provided a reference for understanding the roles of saccharifying microorganisms and their rational application in brewing and quality control of rice wine.
基金financially supported by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions,China and Program of Introducing Talents of Discipline to Universities,China(No.111-2-06)the National High-tech Research and Development Program 863,China(No.2018YFD0400403)National Natural Science Foundation,China(31771963,31901626).
文摘Brewer’s spent grain(BSG)and brewer’s spent yeast(BSY)are two major brewing by-products,which are low-cost raw materials with high yields and nutritional value.In this study,the antioxidant peptides from brewing by-products were separated,purified and identified by UF,GFC or HIC,semi-preparative RP-HPLC,and nano-HPLC-MS/MS.Thereafter,in silico analysis was applied to predict the bioactivity,toxicity,and bioavailability of the identified peptides,and a total of 23 potential novel peptides with antioxidant activity and bioavailability were excavated.Furthermore,molecular docking results revealed the potential antioxidant peptides had stable binding ability to Keap1,and Tyr334,Arg380,Arg415,Arg483,and Tyr525 residues contributed enormously to docking,all of which were located in the binding sites of Keap1-Nrf2 interaction.Peptides with the lowest binding energy(i.e.AGRLPW,DRLW,KPW,PLWWRHPR,RVWNPFR,and ANLPWLGK)were further synthesized and validated in vitro and at the cellular level to be bioactive.Western blot results showed that KPW,RVWNPFR,and ANLPWLGK could protect HaCaT cells from H_(2)O_(2)-induced oxidative damage by activating Keap1-Nrf2 pathway.These findings provided insights into the high value-added utilization of brewing by-products.
文摘October 26,2025 was historic for the country lying at the southern tip of Southeast Asia.That day,Timor-Leste officially became the 11th member state of the Association of Southeast Asian Nations(ASEAN),marking the first expansion of the regional organization in 26 years.
文摘In comparison to internationally renowned liquors,China’s fen-flavor liquor is characterized by its milder taste and healthier properties.However,with the advancement of intelligent brewing technologies,the quality of foreign liquors has significantly improved,increasingly challenging the market position of Chinese liquors.This study begins with an overview of the liquor brewing process,emphasizing the critical role of temperature control in fermentation.Subsequently,we propose an innovative real-time temperature monitoring system specifically designed for liquor production.The system incorporates a precisely engineered temperature sensor,complemented by a robust data transmission framework and an efficient storage module for real-time temperature visualization.To validate the system’s effectiveness,field tests were conducted at a distillery in Xinghua Village,focusing on real-time temperature measurement of brewing materials.The experimental results demonstrate that our system successfully achieves real-time monitoring of temperature variations during both the cylinder fermentation and material processing stages of liquor production.Compared with traditional methods relying on manual sensory evaluation and empirical judgment,this system enables more precise control over raw material proportions,thereby enhancing both the flavor profile and production yield of fen-flavor liquor.This technological advancement represents a significant step toward the intelligent transformation of traditional Chinese liquor-making techniques.
基金supported by the Natural Science Foundation of Zhejiang Province,China(Grant No.LTGN24C020004)the Enterprise Cooperation Project,China(Grant No.HRJYH-202330)+1 种基金the Zhejiang Province Pioneer and Bellwethers Research&Development Project of Science and Technology,China(Grant No.2023C02014)the Central Public-Interest Scientific Institution Basal Research Fund,China(Grant No.CPSIBRFCNRRI-202303).
文摘To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.
基金This work was supported by the National Natural Science Foundation of China(32072205,22138004)the first phase of the connotation construction of the 14th Five-Year Plan of Tibetan medicine(2021ZYYGH008)Sichuan post-doctoral program.
文摘Jiuyao as a generally small saccharifying and spontaneously fermenting starter is indispensable for huangjiu brewing.However,jiuyao currently in use is facing a major challenge of standardized manufacturing because of its open operating environment and rather primitive operations.This study provided a stead manufacturing procedure for jiuyao by controlling the processing parameters.Saccharomycopsis fibuligera and Rhizopus microsporus were revealed as the core functional species related to starch-degrading enzyme activities with single-molecule real-time(SMRT)sequencing.Two strains with high starch-degrading abilities were successfully isolated and identified as Saccharomycopsis fibuligera CY2111 and Rhizopus microsporus SM4.Meanwhile,the environmental fermentation parameters of jiuyao were optimized to enhance enzyme activities.The glucoamylase andα-amylase activities of fortified jiuyao with strain CY2111 and SM4 were 3.07 and 3.15 times that of traditional jiuyao,respectively.Moreover,the alcohol content increased by approximately 7.5%when fortified jiuyao was used for huangjiu brewing.The flavor profiles determined by gas chromatography-mass spectrometry indicated there was no significant difference in the key aromas between the huangjiu fermented with fortified jiuyao and that of traditional jiuyao.Further,fortified jiuyao produced more pleasant esters in huangjiu such as ethyl isovalerate,isoamyl acetate,and ethyl caprylate.Combined with the sensory evaluation,huangjiu fermented with fortified jiuyao presented stronger fruity aroma.These results demonstrated that careful fermentation settings combined with biofortification technology were feasible to improve jiuyao quality,thus promoting huangjiu flavor.Taken together,it provided scientific guidance to improve traditional handcrafting and scale up the production of jiuyao under controllable fermentation.
文摘Tea culture and China are synonymous, but even old-style teahouses have to change with the times Xinquan Tea House is filled with old men who seemingly have known each other for years. They share unrestrained and far-ranging conversations on topics that range from tea ceremony culture to how to sort out all the world's troubles. Situated in De'nei Dajie street in downtown Beijing, this teahouse is known as a qingchaguan (teahouse serving tea
