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
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
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
I's a hot summer day.You're thirsty.You need a cold drink.What do you choose?Many people like lemonade.It is just lemon juice,water and sugar.But some people put berries in it.Blueberry or strawberry lemonade ...I's a hot summer day.You're thirsty.You need a cold drink.What do you choose?Many people like lemonade.It is just lemon juice,water and sugar.But some people put berries in it.Blueberry or strawberry lemonade is delicious.Iced tea is another popular summer drink.You can drink it with or without sugar.Many people also like iced coffee or cold brew coffee.Or you can just have a tall glass of cool water!展开更多
China’s growing number of co#ee consumers helps to boost Uganda’s coffee production In recent years,China has witnessed a significant surge in co!ee consumption,driven by a growing middle class and increasing demand...China’s growing number of co#ee consumers helps to boost Uganda’s coffee production In recent years,China has witnessed a significant surge in co!ee consumption,driven by a growing middle class and increasing demand for specialty brews.This trend has had a profound impact on co!ee-producing countries around the world,including Uganda.展开更多
Nujiang’s coffee industry expands in a booming domestic market.It takes about 20 minutes to drive from Liuku Town in Nujiang Lisu Autonomous Prefecture,Yunnan Province,to the Nujiang Green Spice Industrial Park on a ...Nujiang’s coffee industry expands in a booming domestic market.It takes about 20 minutes to drive from Liuku Town in Nujiang Lisu Autonomous Prefecture,Yunnan Province,to the Nujiang Green Spice Industrial Park on a road along the Nujiang River.Located at the foot of the Gaoligong Mountains,the west bank of the Nujiang River is home to the largest specialty coffee-growing area in China.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
This paper discusses the relative importance of sulfur dioxide(SO_(2))to brewers because there are implications to beer quality,consumer health,and legal requirements.Overviews are provided on what SO_(2)is,its source...This paper discusses the relative importance of sulfur dioxide(SO_(2))to brewers because there are implications to beer quality,consumer health,and legal requirements.Overviews are provided on what SO_(2)is,its sources in beer,what quality parameters are impacted by SO_(2),what health implications are known,and labeling requirements.An overview of methodologies for measuring SO_(2)is given to educate brewers on the advantages and disadvantages of different methods with the aim to enlighten brewers to adopt a method that can be incorporated into their quality assurance program.Finally,an overview of published papers is summarized,along with general trouble-shooting guidelines for brewers to further their knowledge on controlling this critical yeast metabolite in their beers.展开更多
文章汇总和分析了2（712年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文、通过跟踪国外啤酒研究人员的工作，可以把握近...文章汇总和分析了2（712年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文、通过跟踪国外啤酒研究人员的工作，可以把握近期国外啤酒行业研究的热点和发展趋势，开阔国内啤酒研究人员的视野．展开更多
本文汇总和分析了2013年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文.通过跟踪国外啤酒研究人员的工作,可以把握近期国...本文汇总和分析了2013年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文.通过跟踪国外啤酒研究人员的工作,可以把握近期国外啤酒行业研究的热点和发展趋势,开阔国内啤酒研究人员的视野.展开更多
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I's a hot summer day.You're thirsty.You need a cold drink.What do you choose?Many people like lemonade.It is just lemon juice,water and sugar.But some people put berries in it.Blueberry or strawberry lemonade is delicious.Iced tea is another popular summer drink.You can drink it with or without sugar.Many people also like iced coffee or cold brew coffee.Or you can just have a tall glass of cool water!
文摘China’s growing number of co#ee consumers helps to boost Uganda’s coffee production In recent years,China has witnessed a significant surge in co!ee consumption,driven by a growing middle class and increasing demand for specialty brews.This trend has had a profound impact on co!ee-producing countries around the world,including Uganda.
文摘Nujiang’s coffee industry expands in a booming domestic market.It takes about 20 minutes to drive from Liuku Town in Nujiang Lisu Autonomous Prefecture,Yunnan Province,to the Nujiang Green Spice Industrial Park on a road along the Nujiang River.Located at the foot of the Gaoligong Mountains,the west bank of the Nujiang River is home to the largest specialty coffee-growing area in China.
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
文摘This paper discusses the relative importance of sulfur dioxide(SO_(2))to brewers because there are implications to beer quality,consumer health,and legal requirements.Overviews are provided on what SO_(2)is,its sources in beer,what quality parameters are impacted by SO_(2),what health implications are known,and labeling requirements.An overview of methodologies for measuring SO_(2)is given to educate brewers on the advantages and disadvantages of different methods with the aim to enlighten brewers to adopt a method that can be incorporated into their quality assurance program.Finally,an overview of published papers is summarized,along with general trouble-shooting guidelines for brewers to further their knowledge on controlling this critical yeast metabolite in their beers.
文摘文章汇总和分析了2（712年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文、通过跟踪国外啤酒研究人员的工作，可以把握近期国外啤酒行业研究的热点和发展趋势，开阔国内啤酒研究人员的视野．
文摘本文汇总和分析了2013年国外的ASBC（美国酿造化学家协会）、Journal of Institute of Brewing（欧洲酿造机构期刊）、MBAA（美国酿造者协会）和Brewing Science（酿造科学）的重要论文.通过跟踪国外啤酒研究人员的工作,可以把握近期国外啤酒行业研究的热点和发展趋势,开阔国内啤酒研究人员的视野.
