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
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
Fruit wine is a widely accepted alcoholic beverage,which is favored by consumers because of its unique taste and rich nutrition.Acidity is a key determinant of fruit wine quality,which is closely related to the type a...Fruit wine is a widely accepted alcoholic beverage,which is favored by consumers because of its unique taste and rich nutrition.Acidity is a key determinant of fruit wine quality,which is closely related to the type and concentration of organic acids present in fruit wine.The optimum level of acidity effectively harmonizes the taste of the fruit wine and pre〓〓vents deterioration;however,excessive acidity adversely affect the flavor profile.Understanding the common organic acids and deacidification methods in fruit wine has important guiding significance for wine making process.This paper reviews the main organic acids in fruit wine,including tartaric,citric,malic,and lactic acids,and discusses their influence on the sensory properties of fruit wine.Additionally,the traditional deacidification method and biotechnology deacidification method were described in detail,and the advantages and disadvantages of these methods and their practical application in the field of deacidification of fruit wine were evaluated,aiming at providing reference and guidance for the production of high quality fruit wine.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
Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The...Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.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
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
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
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainabili...In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.展开更多
[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 fermente...[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.展开更多
Spine grape(Vitis davidii Foex.)is an important wild grape species native to China.Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin p...Spine grape(Vitis davidii Foex.)is an important wild grape species native to China.Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties of wines made from V.davidii and V.vinifera grapes.Among spine wines,‘Junzi#2’wine had the highest total phenolic and total anthocyanin,‘Xiangzhenzhu’wine had the highest total flavonoids,and‘Junzi#1’wine had the highest total tannin.The anthocyanin compositions of all of the spine wines were dominated by Mv-3,5-diglucoside.The total individual anthocyanin contents in spine wines,except‘Gaoshan#5’,‘Junzi#5055’,‘Junzi#5061’,and‘Junzi#5044’,were signifi cantly higher than in V.vinifera wines.Most of the spine wines had a stronger red intensity and a brighter chroma with a bluer hue than V.vinifera wines.Correlation analysis revealed that the color properties were closely related to the anthocyanin composition.These results suggest that wines made from spine grapes may be useful for the wine industry for their color properties and high individual anthocyanin contents.展开更多
In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cil...In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cili wine as the control(CK stored at 4℃).After six months,the sterilization effect,turbidity,pH value,alcohol content,volatile acidity,titratable acidity,total sugar,and vitamin C were determined.The volatile components in all the wine samples were extracted via head-space solid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS).Thermal treatment at 60~70℃ completely eliminated the microorganisms in Cili wine and had no significant effect on turbidity,pH value,alcohol content,volatile acidity,or vitamin C.The treatment brought increment in titratable acidity and decrement in total sugar compared with the CK.In particular,the treatment at 70℃ increased the number of volatile compounds to 34 compared with the CK(30).The results suggested that Cili wine sterilized at 60~70℃ water bath can keep good quality without deterioration for 6months at room temperature.展开更多
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. [Me...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.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.
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supported by the 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)Project of Liaoning Provincial Natural Science Foundation(2024-MS-171).
文摘Fruit wine is a widely accepted alcoholic beverage,which is favored by consumers because of its unique taste and rich nutrition.Acidity is a key determinant of fruit wine quality,which is closely related to the type and concentration of organic acids present in fruit wine.The optimum level of acidity effectively harmonizes the taste of the fruit wine and pre〓〓vents deterioration;however,excessive acidity adversely affect the flavor profile.Understanding the common organic acids and deacidification methods in fruit wine has important guiding significance for wine making process.This paper reviews the main organic acids in fruit wine,including tartaric,citric,malic,and lactic acids,and discusses their influence on the sensory properties of fruit wine.Additionally,the traditional deacidification method and biotechnology deacidification method were described in detail,and the advantages and disadvantages of these methods and their practical application in the field of deacidification of fruit wine were evaluated,aiming at providing reference and guidance for the production of high quality fruit wine.
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 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)Project of Liaoning Provincial Natural Science Foundation(2024-MS-171)Dalian Polytechnic University to Introduce Talents Research Start-up Funding Project(LJBKY2025058).
文摘Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.
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.
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.
文摘In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.
基金Supported by Changsha Key Project in Hunan Province(K1005007-21)~~
文摘[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.
基金This work was supported by the Fundamental Research Funds for the Central Universities(Grant No.2452019208)the National Key R&D Program on Monitoring,Early Warning and Prevention of Major National Disasters(Grant No.2017YFC1502806)the China Agriculture Research System for Grapes(Grant No.CARS-29-zp-6).
文摘Spine grape(Vitis davidii Foex.)is an important wild grape species native to China.Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties of wines made from V.davidii and V.vinifera grapes.Among spine wines,‘Junzi#2’wine had the highest total phenolic and total anthocyanin,‘Xiangzhenzhu’wine had the highest total flavonoids,and‘Junzi#1’wine had the highest total tannin.The anthocyanin compositions of all of the spine wines were dominated by Mv-3,5-diglucoside.The total individual anthocyanin contents in spine wines,except‘Gaoshan#5’,‘Junzi#5055’,‘Junzi#5061’,and‘Junzi#5044’,were signifi cantly higher than in V.vinifera wines.Most of the spine wines had a stronger red intensity and a brighter chroma with a bluer hue than V.vinifera wines.Correlation analysis revealed that the color properties were closely related to the anthocyanin composition.These results suggest that wines made from spine grapes may be useful for the wine industry for their color properties and high individual anthocyanin contents.
文摘In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cili wine as the control(CK stored at 4℃).After six months,the sterilization effect,turbidity,pH value,alcohol content,volatile acidity,titratable acidity,total sugar,and vitamin C were determined.The volatile components in all the wine samples were extracted via head-space solid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS).Thermal treatment at 60~70℃ completely eliminated the microorganisms in Cili wine and had no significant effect on turbidity,pH value,alcohol content,volatile acidity,or vitamin C.The treatment brought increment in titratable acidity and decrement in total sugar compared with the CK.In particular,the treatment at 70℃ increased the number of volatile compounds to 34 compared with the CK(30).The results suggested that Cili wine sterilized at 60~70℃ water bath can keep good quality without deterioration for 6months at room temperature.
基金Supported by Scientific Research Project of Ningxia Grape and Wine Technology Innovation Center(1505)District-level Undergraduate Innovation Program of Northem University for Nationalities(QJCX-2015-028)~~
文摘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.
