The effect of adding hydroxycinnamic acids(caffeic acid,sinapic acid,p-coumaric acid and chlorogenic acid)in Cabernet Sauvignon dry red wine before and after fermentation was investigated,taking into account the color...The effect of adding hydroxycinnamic acids(caffeic acid,sinapic acid,p-coumaric acid and chlorogenic acid)in Cabernet Sauvignon dry red wine before and after fermentation was investigated,taking into account the color parameters,anthocyanin content,and overall polyphenol levels in the wine samples.The copigmentation effect of malvidin-3-Oglucoside and sinapic acid was further explored in model solution and through theoretical calculations.The results indicated that the addition of hydroxycinnamic acids significantly enhanced the wine's color with sinapic acid(before the fermentation)showing the most pronounced color protection effect.Compared to control samples,the addition of hydroxycinnamic acids resulted in a 36%increase in total phenolic content and a 28% increase in total anthocyanin content.Thermodynamic analysis revealed that the interaction between sinapic acid and malvidin-3-O-glucoside was spontaneous and exothermic.Theoretical studies identified hydrogen bonding(HB)and dispersion forces as the main primary stabilizing forces,with the carboxyl group of sinapic acid playing a critical role while the anthocyanin backbone also influenced the interaction.展开更多
Organic management practices and spontaneous fermentations have become focal points in wine research due to increasing consumer interest in healthy foods and sustainable agriculture.In this study,‘Cabernet Sauvignon&...Organic management practices and spontaneous fermentations have become focal points in wine research due to increasing consumer interest in healthy foods and sustainable agriculture.In this study,‘Cabernet Sauvignon'grapes sourced from organic and conventional management vineyard(OMV/CMV)in the Ningxia region were subjected to spontaneous fermentation.The microbial,oenological,and aroma profiles of grape must and resulting wines were assessed using high-throughput sequencing(HTS),high-performance liquid chromatography(HPLC),gas chromatography with mass spectrometry(GC-MS),and sensory evaluations.Network analysis was applied to explore relationships among microorganisms,volatile compounds,and aroma attributes.Results showed that organic management significantly increased microbial species richness,α-diversity,and the variety and concentration of aroma compounds,favoring the production of natural wines with complex aroma profiles.Relative abundance of Saccharomyces in OMV reduced,promoting the prevalence of other yeast species during fermentation.Bacterial succession in wines from OMV remained stable,with Pantoea as the dominant genus.Among oenological parameters,OMV wines significantly induced glycerol content,while reduced total acidity,tartaric acid,and citric acid content.These wines exhibited significantly higher levels of fermentative(+16%)and varietal(+72%)volatiles,as well as enhanced floral and sweet fruity aromas,along with distinct nail polish and vegetal notes.Additionally,Saccharomyces,Hanseniaspora,Metschnikowia,and Pantoea were strongly correlated with specific volatile compounds and aroma characteristics.This study provides valuable data that can inform spontaneous fermentation practices and guide vineyard management for natural wine production.展开更多
During the era of Middle Ages,throughout Europe,a mulled or spiced wine commonly consumed at the end of a meal as a digestive,sweetened with honey or containing sugar,named“Hyppocras”(or hypocras,hippocras,ypocras,i...During the era of Middle Ages,throughout Europe,a mulled or spiced wine commonly consumed at the end of a meal as a digestive,sweetened with honey or containing sugar,named“Hyppocras”(or hypocras,hippocras,ypocras,ipocras,Latin:Vinum Hippocraticum),was the most famous aperitif,having also a cluster of supposedly drug qualities[1,2].Hyppocras was regularly served as a digestive at the end of the meal,becoming symbolically the ceremonial conclusion of any banquet since 14th century[3].Evidence of the high regard Hyppocras enjoyed among the medieval lore is testified by the fact that a recipe of the wine enriched with rosewater and raisins,survived within the work“On Wines”written by one on the most esteemed physicians of the 13th century.展开更多
Red wine has a good potential for alleviating atherosclerosis,but the mechanisms related to hepatointestinal circulation remain to be elucidated.This study showed that administration of a high-polyphenol red wine(16 m...Red wine has a good potential for alleviating atherosclerosis,but the mechanisms related to hepatointestinal circulation remain to be elucidated.This study showed that administration of a high-polyphenol red wine(16 mL/(kg·day))for 16 weeks significantly reduced the atherosclerotic lesion in high-fat diet-fed ApoE^(-/-)mice.The total cholesterol(TC)and low-density lipoprotein cholesterol(LDL-C)levels of plasma were lowered by 11.54%and 18.98%.The pro-inflammatory cytokines including interleukin-6(IL-6)and tumor necrosis factorα(TNF-α)levels were decreased by 27.59%and 31.92%.Red wine also reduced triglyceride(TG)level and lipid deposition in the liver,and increased the concentration of total bile acids(TBA).Untargeted metabolomics analysis indicated that red wine modulated the disorder of liver metabolism by regulating sphingolipid signaling pathway,sphingolipid metabolism,glycerophosphlipid metabolism,choline metabolism and bile secretion.16S rRNA sequencing revealed that red wine increased the abundance of Akkermansia and Bifidobacterium and reduced the abundance of Mucispirillum,Romboutsia,Lactobacillus,Bilophila and Blautia,along with the increased concentrations of short-chain fatty acids(SCFAs)in feces.These findings indicated that red wine could exert anti-atherosclerotic effect by regulating gut microbiota,restoring SCFAs,alleviating liver metabolic disorders.展开更多
This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the ferm...This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.展开更多
OBJECTIVE:To evaluate the effects of external application of warm meridian medicated wine and polarized light therapy combined with acupuncture on pain management following vertebroplasty. METHODS:A total of 120 patie...OBJECTIVE:To evaluate the effects of external application of warm meridian medicated wine and polarized light therapy combined with acupuncture on pain management following vertebroplasty. METHODS:A total of 120 patients with osteoporotic vertebral compression fractures treated by vertebroplasty at our hospital were divided into four groups. The control group received non-steroidal anti-inflammatory drugs, the Treatment Group Ⅰ received acupuncture alone, Treatment Group Ⅱ was treated with medicated wine for warming meridians alongside polarized light physiotherapy, and Treatment Group Ⅲ received a combination of medicated wine for warming meridians, polarized light therapy, and acupuncture. The clinical efficacy, pain thresholds at various time points, temperature pain threshold, electric pain threshold, quality of life, sleep quality index, lumbar dysfunction index, visual analog scale(VAS) scores, and incidence of adverse reactions were compared and analyzed across the four groups. RESULTS:The total clinical effective rate in Treatment Group Ⅲ was significantly higher than that in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). At 24 and 72 h post-treatment, the VAS scores, temperature pain thresholds, and electric pain thresholds in Treatment Group Ⅲ were significantly lower than those in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). Additionally, quality-of-life scores in Treatment Group Ⅲ were markedly higher compared to the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ, while the Pittsburgh Sleep Quality Index scores, Oswestry Disability Index scores, and incidence of adverse reactions in Treatment Group Ⅲ were significantly lower than in the other groups(P < 0.05). CONCLUSION:The external application of warm meridian medicated wine and polarized light therapy combined with acupuncture significantly reduces postoperative pain following vertebroplasty, enhances lumbar function, and improves both sleep quality and overall quality of life for patients. This approach is recommended for clinical application.展开更多
Grapevine(Vitis vinifera L.)is one of the main crops worldwide,and ultraviolet-B(UV-B,280-315 nm)radiation is emerging as a promising technical tool to enhance secondary metabolites that can contribute to the quality ...Grapevine(Vitis vinifera L.)is one of the main crops worldwide,and ultraviolet-B(UV-B,280-315 nm)radiation is emerging as a promising technical tool to enhance secondary metabolites that can contribute to the quality and health-promoting properties of both grapes and the resulting wines.However,few studies have assessed the effectiveness of UV-B supplements under field conditions.Here,we compared the effects of two different field UV-B treatments(a single supplement applied at pre-harvest,and a double supplement applied at both veraison and pre-harvest)on the phenolic composition of Tempranillo grape skins and the resulting wines.The double supplement induced stronger changes than the single supplement,with responses being more pronounced in grape skins than in wines.In skins,UV-B supplements significantly increased flavonols,phenolic acids,and flavanols,consistent with previous reports highlighting flavonols as the most reliable UV-B-responsive compounds in grape skins.In wines,the clearest responses were increases in anthocyanins and color intensity.Overall,UV-B supplements improved grape and wine quality,although skin responses were only partially transmitted to the wines.Moreover,wine responses were more unpredictable than skin responses,likely reflecting not only the UV-B-induced changes in grape skins but also the complex chemical interactions among phenolic compounds(and also with other metabolites)during vinification.Further experimentation,particularly in the long term,is required to optimize the application of UV-B supplements as a viticultural and enological practice.展开更多
Covalent organic frameworks(COFs)are two-(2D)or threedimensional(3D)crystalline,porous networks generated by reversible polymerization of organic building blocks[1,2].The structures and functionalities of COFs are pre...Covalent organic frameworks(COFs)are two-(2D)or threedimensional(3D)crystalline,porous networks generated by reversible polymerization of organic building blocks[1,2].The structures and functionalities of COFs are precisely controlled via appropriately selected organic building blocks.This design imparts unique properties to COFs,including exceptional structural stability,tunable pore structure,and surface chemical activity,making them promising for gas separation,catalysis,optoelectronics,and sensing applications.Since Yaghi et al.'s seminal report on COFs in 2005[2],these frameworks have swiftly emerged as a hotspot in the field of materials.Originally,the focus was on fabricating rigid frameworks with static structures and optoelectronic properties.However,the inherently static nature of these frameworks hinders their responsiveness to external stimuli,potentially constraining their functionality in specific applications.Hence,an increasing number of researchers are now directing their attention toward the development of dynamic COFs capable of modifying their structures in response to external stimuli[3].Specifically,dynamic 2D COFs exhibiting enhanced structural responsiveness are of particular interest due to their capability to integrate switchable geometries and porosities with semiconductor building blocks,as well as electron conjugation across COF layers and π-stacked columns,which may enable stimuli-responsive electronic and spin properties[4].展开更多
This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic...This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic use,the research addresses the underexplored role of rice wine by analyzing homebrewed,herb-infused variants.Using flow injection analysis(FIA)and Fourier-transform infrared spectroscopy(FTIR),the study evaluated antioxidant activity and bioactive compound retention.Results show that naturally fermented,herb-infused rice wines,especially red rice wines fermented with Monascus purpureus,exhibit superior antioxidant properties,suggesting their potential as effective vessels for enhancing the therapeutic benefits of Chinese herbal medicine.展开更多
The task of identifying Chinese named entities of Chinese poetry and wine culture is a key step in the construction of a knowledge graph and a question and answer system.Aimed at the characteristics of Chinese poetry ...The task of identifying Chinese named entities of Chinese poetry and wine culture is a key step in the construction of a knowledge graph and a question and answer system.Aimed at the characteristics of Chinese poetry and wine culture entities with different lengths and high training cost of named entity recognition models at the present stage,this study proposes a lite BERT+bi-directional long short-term memory+attentional mechanisms+conditional random field(ALBERT+BILSTM+Att+CRF).The method first obtains the characterlevel semantic information by ALBERT module,then extracts its high-dimensional features by BILSTM module,weights the original word vector and the learned text vector by attention layer,and finally predicts the true label in CRF module(including five types:poem title,author,time,genre,and category).Through experiments on data sets related to Chinese poetry and wine culture,the results show that the method is more effective than existing mainstream models and can efficiently extract important entity information in Chinese poetry and wine culture,which is an effective method for the identification of named entities of varying lengths of poetry.展开更多
基金supported by the Key R&D Program of Shaanxi Province,China(2024NC-YBXM-146)the Xi’an Agricultural Technology Research and Development Project,China(24NYGG0048)+1 种基金the Key R&D Program of Xianyang,China(L2024-ZDYF-ZDYF-NY-0028)the National Foreign Expert Project of China(G2023172002L)。
文摘The effect of adding hydroxycinnamic acids(caffeic acid,sinapic acid,p-coumaric acid and chlorogenic acid)in Cabernet Sauvignon dry red wine before and after fermentation was investigated,taking into account the color parameters,anthocyanin content,and overall polyphenol levels in the wine samples.The copigmentation effect of malvidin-3-Oglucoside and sinapic acid was further explored in model solution and through theoretical calculations.The results indicated that the addition of hydroxycinnamic acids significantly enhanced the wine's color with sinapic acid(before the fermentation)showing the most pronounced color protection effect.Compared to control samples,the addition of hydroxycinnamic acids resulted in a 36%increase in total phenolic content and a 28% increase in total anthocyanin content.Thermodynamic analysis revealed that the interaction between sinapic acid and malvidin-3-O-glucoside was spontaneous and exothermic.Theoretical studies identified hydrogen bonding(HB)and dispersion forces as the main primary stabilizing forces,with the carboxyl group of sinapic acid playing a critical role while the anthocyanin backbone also influenced the interaction.
基金supported by the Key Research and Development Program of Ningxia Hui Autonomous Region,China(2023BCF01029)the Shaanxi Provincial Science and Technology Project for Innovation Team,China(2023-CXTD-59)the Innovative Team Special Project of Northwest A&F University,China(XYTD2023-12)。
文摘Organic management practices and spontaneous fermentations have become focal points in wine research due to increasing consumer interest in healthy foods and sustainable agriculture.In this study,‘Cabernet Sauvignon'grapes sourced from organic and conventional management vineyard(OMV/CMV)in the Ningxia region were subjected to spontaneous fermentation.The microbial,oenological,and aroma profiles of grape must and resulting wines were assessed using high-throughput sequencing(HTS),high-performance liquid chromatography(HPLC),gas chromatography with mass spectrometry(GC-MS),and sensory evaluations.Network analysis was applied to explore relationships among microorganisms,volatile compounds,and aroma attributes.Results showed that organic management significantly increased microbial species richness,α-diversity,and the variety and concentration of aroma compounds,favoring the production of natural wines with complex aroma profiles.Relative abundance of Saccharomyces in OMV reduced,promoting the prevalence of other yeast species during fermentation.Bacterial succession in wines from OMV remained stable,with Pantoea as the dominant genus.Among oenological parameters,OMV wines significantly induced glycerol content,while reduced total acidity,tartaric acid,and citric acid content.These wines exhibited significantly higher levels of fermentative(+16%)and varietal(+72%)volatiles,as well as enhanced floral and sweet fruity aromas,along with distinct nail polish and vegetal notes.Additionally,Saccharomyces,Hanseniaspora,Metschnikowia,and Pantoea were strongly correlated with specific volatile compounds and aroma characteristics.This study provides valuable data that can inform spontaneous fermentation practices and guide vineyard management for natural wine production.
文摘During the era of Middle Ages,throughout Europe,a mulled or spiced wine commonly consumed at the end of a meal as a digestive,sweetened with honey or containing sugar,named“Hyppocras”(or hypocras,hippocras,ypocras,ipocras,Latin:Vinum Hippocraticum),was the most famous aperitif,having also a cluster of supposedly drug qualities[1,2].Hyppocras was regularly served as a digestive at the end of the meal,becoming symbolically the ceremonial conclusion of any banquet since 14th century[3].Evidence of the high regard Hyppocras enjoyed among the medieval lore is testified by the fact that a recipe of the wine enriched with rosewater and raisins,survived within the work“On Wines”written by one on the most esteemed physicians of the 13th century.
基金the research funds from the National Natural Science Foundation of China(32272294)。
文摘Red wine has a good potential for alleviating atherosclerosis,but the mechanisms related to hepatointestinal circulation remain to be elucidated.This study showed that administration of a high-polyphenol red wine(16 mL/(kg·day))for 16 weeks significantly reduced the atherosclerotic lesion in high-fat diet-fed ApoE^(-/-)mice.The total cholesterol(TC)and low-density lipoprotein cholesterol(LDL-C)levels of plasma were lowered by 11.54%and 18.98%.The pro-inflammatory cytokines including interleukin-6(IL-6)and tumor necrosis factorα(TNF-α)levels were decreased by 27.59%and 31.92%.Red wine also reduced triglyceride(TG)level and lipid deposition in the liver,and increased the concentration of total bile acids(TBA).Untargeted metabolomics analysis indicated that red wine modulated the disorder of liver metabolism by regulating sphingolipid signaling pathway,sphingolipid metabolism,glycerophosphlipid metabolism,choline metabolism and bile secretion.16S rRNA sequencing revealed that red wine increased the abundance of Akkermansia and Bifidobacterium and reduced the abundance of Mucispirillum,Romboutsia,Lactobacillus,Bilophila and Blautia,along with the increased concentrations of short-chain fatty acids(SCFAs)in feces.These findings indicated that red wine could exert anti-atherosclerotic effect by regulating gut microbiota,restoring SCFAs,alleviating liver metabolic disorders.
基金supported by the National Natural Science Foundation of China(32202125)the Science and Technology Plan Project of Shaoxing City,China(2022A12003)the Zhejiang Provincial Natural Science Foundation,China(LY24C200004).
文摘This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.
文摘OBJECTIVE:To evaluate the effects of external application of warm meridian medicated wine and polarized light therapy combined with acupuncture on pain management following vertebroplasty. METHODS:A total of 120 patients with osteoporotic vertebral compression fractures treated by vertebroplasty at our hospital were divided into four groups. The control group received non-steroidal anti-inflammatory drugs, the Treatment Group Ⅰ received acupuncture alone, Treatment Group Ⅱ was treated with medicated wine for warming meridians alongside polarized light physiotherapy, and Treatment Group Ⅲ received a combination of medicated wine for warming meridians, polarized light therapy, and acupuncture. The clinical efficacy, pain thresholds at various time points, temperature pain threshold, electric pain threshold, quality of life, sleep quality index, lumbar dysfunction index, visual analog scale(VAS) scores, and incidence of adverse reactions were compared and analyzed across the four groups. RESULTS:The total clinical effective rate in Treatment Group Ⅲ was significantly higher than that in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). At 24 and 72 h post-treatment, the VAS scores, temperature pain thresholds, and electric pain thresholds in Treatment Group Ⅲ were significantly lower than those in the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ(P < 0.05). Additionally, quality-of-life scores in Treatment Group Ⅲ were markedly higher compared to the control group, Treatment Group Ⅰ, and Treatment Group Ⅱ, while the Pittsburgh Sleep Quality Index scores, Oswestry Disability Index scores, and incidence of adverse reactions in Treatment Group Ⅲ were significantly lower than in the other groups(P < 0.05). CONCLUSION:The external application of warm meridian medicated wine and polarized light therapy combined with acupuncture significantly reduces postoperative pain following vertebroplasty, enhances lumbar function, and improves both sleep quality and overall quality of life for patients. This approach is recommended for clinical application.
基金the project PID2023-150695NB-I00,funded by MCIU/AEI/10.13039/501100011033/FEDER,UEAdditional funding from the Agencia de Desarrollo Economico de La Rioja(ADER,Government of La Rioja)through the Project S-UV-STAINABLE Rioja(2022-I-IDI-00064)is also acknowledged.
文摘Grapevine(Vitis vinifera L.)is one of the main crops worldwide,and ultraviolet-B(UV-B,280-315 nm)radiation is emerging as a promising technical tool to enhance secondary metabolites that can contribute to the quality and health-promoting properties of both grapes and the resulting wines.However,few studies have assessed the effectiveness of UV-B supplements under field conditions.Here,we compared the effects of two different field UV-B treatments(a single supplement applied at pre-harvest,and a double supplement applied at both veraison and pre-harvest)on the phenolic composition of Tempranillo grape skins and the resulting wines.The double supplement induced stronger changes than the single supplement,with responses being more pronounced in grape skins than in wines.In skins,UV-B supplements significantly increased flavonols,phenolic acids,and flavanols,consistent with previous reports highlighting flavonols as the most reliable UV-B-responsive compounds in grape skins.In wines,the clearest responses were increases in anthocyanins and color intensity.Overall,UV-B supplements improved grape and wine quality,although skin responses were only partially transmitted to the wines.Moreover,wine responses were more unpredictable than skin responses,likely reflecting not only the UV-B-induced changes in grape skins but also the complex chemical interactions among phenolic compounds(and also with other metabolites)during vinification.Further experimentation,particularly in the long term,is required to optimize the application of UV-B supplements as a viticultural and enological practice.
基金supported by the National Natural Science Foundation of China(Nos.51902121 and 22372067)。
文摘Covalent organic frameworks(COFs)are two-(2D)or threedimensional(3D)crystalline,porous networks generated by reversible polymerization of organic building blocks[1,2].The structures and functionalities of COFs are precisely controlled via appropriately selected organic building blocks.This design imparts unique properties to COFs,including exceptional structural stability,tunable pore structure,and surface chemical activity,making them promising for gas separation,catalysis,optoelectronics,and sensing applications.Since Yaghi et al.'s seminal report on COFs in 2005[2],these frameworks have swiftly emerged as a hotspot in the field of materials.Originally,the focus was on fabricating rigid frameworks with static structures and optoelectronic properties.However,the inherently static nature of these frameworks hinders their responsiveness to external stimuli,potentially constraining their functionality in specific applications.Hence,an increasing number of researchers are now directing their attention toward the development of dynamic COFs capable of modifying their structures in response to external stimuli[3].Specifically,dynamic 2D COFs exhibiting enhanced structural responsiveness are of particular interest due to their capability to integrate switchable geometries and porosities with semiconductor building blocks,as well as electron conjugation across COF layers and π-stacked columns,which may enable stimuli-responsive electronic and spin properties[4].
基金financed by the Internal Grant Agency of PalackýUniversity under projects IGA_PrF_2025_027 and IGA_FF_2024_047by the project Sinophone Borderlands-Interaction at the Edges(No.CZ.02.1.01/0.0/0.0/16_019/0000791).
文摘This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic use,the research addresses the underexplored role of rice wine by analyzing homebrewed,herb-infused variants.Using flow injection analysis(FIA)and Fourier-transform infrared spectroscopy(FTIR),the study evaluated antioxidant activity and bioactive compound retention.Results show that naturally fermented,herb-infused rice wines,especially red rice wines fermented with Monascus purpureus,exhibit superior antioxidant properties,suggesting their potential as effective vessels for enhancing the therapeutic benefits of Chinese herbal medicine.
基金the Sichuan Science and Technology Program of China(No.2021YFG0055)the Zigong Science and Technology Program of China(No.2019YYJC15)+1 种基金the Nature Science Foundation of Sichuan University of Science&Engineering(No.2020RC32)the 2022 Graduate Innovation Fund Project of Sichuan University of Science&Engineering(No.Y2022168)。
文摘The task of identifying Chinese named entities of Chinese poetry and wine culture is a key step in the construction of a knowledge graph and a question and answer system.Aimed at the characteristics of Chinese poetry and wine culture entities with different lengths and high training cost of named entity recognition models at the present stage,this study proposes a lite BERT+bi-directional long short-term memory+attentional mechanisms+conditional random field(ALBERT+BILSTM+Att+CRF).The method first obtains the characterlevel semantic information by ALBERT module,then extracts its high-dimensional features by BILSTM module,weights the original word vector and the learned text vector by attention layer,and finally predicts the true label in CRF module(including five types:poem title,author,time,genre,and category).Through experiments on data sets related to Chinese poetry and wine culture,the results show that the method is more effective than existing mainstream models and can efficiently extract important entity information in Chinese poetry and wine culture,which is an effective method for the identification of named entities of varying lengths of poetry.
