本刊讯:10月24日,第一届国家级白兰地评酒委员考评会议在烟台召开.本次会议由中国酒业协会白兰地专业委员会、烟台黄渤海新区管委会主办.中国酒业协会执行理事长王琦,烟台张裕葡萄酿酒股份有限公司总经理孙健,四川成都中农大现代农业产业研究院副院长、中国农业大学食品学院教授李景明,中国葡萄酒技术委员会委员邢凯,中国酒业协会白兰地专业委员会秘书长火兴三等领导、专家出席会议.参加本届评委考评选拔的有来自全国各省、自治区、直辖市的91名企业及科研院校技术人员.
Taking Fuqu Jiangxiang Baijiu as the research object,replacing parts of the traditional Daqu and Fuqu with Fuxiang Daqu,the effect of Fuxiang Daqu on the fermentation dynamics,the liquor yield and the liquor quality were explored.The results showed that,adding Fuxiang Daqu could affect the fermentation dynamics to a certain extent.Fuxiang Daqu had little effect on the yield and trace component content of the liquor,but it could increase the content of pyrazine compounds,increase the abundance and balance of aroma components,and improve the elegance and cleanliness of the Fuqu Jiangxiang Baijiu.Fuxiang Daqu has certain application val-ue.
Ethyl acetate is the main aroma component of Fuqu Qingxiang Baijiu,and its content has obvious impact on the quality of Baijiu.The influence of different process conditions on the content of ethyl acetate in Baijiu was studied by extending the fermenta-tion time,adding multiple strains for fermentation,and steaming the raw materials.The results showed that extending the fermenta-tion time could promote the esterification reaction,adding multiple strains could strengthen the dominant ester-producing strains,and steaming the raw materials could increase the content of precursors of the flavor substances in the fermented grains.All the three pro-cesses increased the content of ethyl acetate in Baijiu,while the content of ethyl lactate also increased.Sensory evaluation results showed that,the experimental Baijiu had purer and more harmonious aroma,mellower and sweeter taste,and longer aftertaste.The quality of the experimental Baijiu was significantly improved.The experimental process has the value of popularization and applica-tion.
本刊讯:近日,文化和旅游部发布关于推出69家国家工业旅游示范基地的公示,其中,北京市二锅头酒博物馆、江西省南昌市李渡烧酒作坊遗址景区、河南省三门峡市仰韶酒庄工业旅游区、陕西省宝鸡市西凤酒工业旅游基地、宁夏回族自治区银川市农垦玉泉国际酒庄、新疆生产建设兵团第六师唐庭霞露酒庄入选.
本刊讯:10月13日,第十九届中国国际酒业博览会第三届问酒论坛在上海国家会展中心举行. "问酒"环节里,由经济学家、中国民营经济研究会副会长任泽平,著名媒体人、央视前主持人、创新奇智合伙人路一鸣,人民网人民酒业负责人王伟,著名财经品论家、沃伦财经创始人水皮,著名财经评论家、《中国经济周刊》首席评论员兼首席研究院钮文新组成影响力人物方阵;由国家标准化管理委员会原主任、党组书记、国家制造强国建设咨询委员会委员纪正昆,中国科学院院士、清华大学化学系教授、博士生导师、学术委员会主任李景虹,天津科技大学校长路福平,江南大学原副校长、教授、博士生导师徐岩,中国食品发酵工业研究院首席顾问、首届中国酿酒大师张五九等组成专家导师团方阵.
2023年10月17-18日,第三届"一带一路"国际合作高峰论坛在北京举行. 经过十年的发展,"一带一路"已经成为最重要的国际合作平台之一.而十年间,众多中国白酒企业也一直积极融入共建"一带一路",主动担当中国传统产业和民族品牌的社会责任,为世界酒业及经贸繁荣发展贡献智慧与力量.
In this study,the determination method of lactic acid and acetic acid in Baijiu by high performance liquid chromatography was established,and the effect of adding methanol into the sodium dihydrogen phosphatemobile phase system on the retention time and results was studied.Considering the influence of ethanol on the retention time of lactic acid and acetic acid,the standard curve was prepared with 5％ethanol solution.The results showed that the linear relationship was good in the range of 0 to 100 mg/L(R2＞0.9999),the relative standard deviation(RSD)was＜1.0％,the spiked recovery rate of lactic acid and acetic acid was 102％to 103％and 104％to 106％,respectively.When the ethanol volume fraction was less than 10％,the retention time of lactic acid remained un-changed,and the difference of the retention time of acetic acid was within 0.1 min.The method was applied to the detection of three different Baijiu samples,and it could accurately determine the lactic acid and acetic acid content in Baijiu samples.With gas chroma-tography to determine butyric acid and caproic acid,and indicator method to determine the total acids,we can understand the propor-tion of the four major organic acids in Baijiu of different flavor types.Meanwhile,we analyzed the head,middle and tail liquor sam-ples during the distillation process,and found that with the extension of distillation time,the organic acids showed a growing trend.
In order to improve the quality of the crude liquor,the fermentation period of several kinds of Qingxiang Baijiu of Ordos Distillery were extended in summer,and the production status and quality of the crude liquor were analyzed and compared to explore the influence of prolonging the fermentation period on the production of Qingxiang Baijiu.The results showed that prolonging fer-mentation period had a great impact on the yield of Daqu Qingxiang Baijiu,but had little impact on the yield of flavoring liquor and Xiaoqu Qingxiang Baijiu.The quality of all the three kinds of Qingxiang Baijiu was significantly improved.It is suggested to adjust the use of starters to improve both yield and quality of the crude liquor.
Distillers grains are fermentation by-products of traditional Baijiu production process,which are huge in quantity and rich in nutrients.This paper systematically elaborates on the resourcezation methods of distillers grains in recent years,including organic fertilizer,clean fuel,protein foaming agent,and the extraction of melanoid,polypeptide,prolamin,etc.,so as to provide reference for the diversified utilization of by-products of Baijiu industry.
A method for the determination of ethyl carbamate in Baijiu by liquid chromatography-mass spectrometry was established.Analytical conditions:Agilent Zorbax Rx-C18 column(2.1×150 mm,1.8 μm),0.1％formic acid aqueous solution:acetonitrile solu-tion=85∶15(v/v)as mobile phase,flow rate 0.15 mL/min,analysis time 8 min.The linear relationship was good in the range of 40 μg/L to 800 μg/L,the correlation coeffiicient R was 0.999,the detection limit was 10 μg/L,and the quantitative limit was 20 μg/L.The recoveries were between 95％and 115％with the relative deviation less than 5％(n=18)when 80 μg/L to 720 μg/L ethyl carbamate was added to the samples.The method is quick and easy to operate in sample pretreatment,and its linear relationship,precision and accuracy can meet the requirements for the determination of ethyl carbamate in Baijiu.The method can be used for the qualitative and quantitative analysis of ethyl carbamate in Baijiu.
Baijiu industry is the characteristic and competitive industry in Luzhou,and it has made great contributions to regional so-cial and economic development.Luzhou Baijiu industry is faced with many opportunities and challenges since 2021,such as industri-al policy adjustment,the COVID-19 epidemic,Sino-US trade disputes,and China's accelerating construction of a new development pattern.In this study,in order to explore the transformation and upgrading path of Luzhou Baijiu industry under the new situations,we systematically reviewed relevant literature from the perspective of industry development.Combined with in-depth investigation,discussion and other methods,we analyzed the current situation and existing problems of Luzhou Baijiu industry.On this basis,we put forward several suggestions for the transformation and upgrading of Luzhou Baijiu industry.
本刊讯:10月12日,经商务部批准,由中国酒业协会主办,泸州市人民政府、宿迁市人民政府、吕梁市人民政府、绍兴市人民政府、忻州市人民政府、德阳市人民政府、宜宾市人民政府、宝鸡市人民政府、遵义市人民政府、哈尔滨市人民政府、亳州市人民政府联合主办的"第十九届中国国际酒业博览会"在国家会展中心(上海)开幕.本届酒博会战略合作伙伴有多家知名酒企,分别是,茅台、五粮液、洋河股份、泸州老窖、汾酒、古井、郎酒、剑南春、牛栏山、劲牌、迎驾贡酒、上海贵酒.
A high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)method was developed for the si-multaneous determination of four purines(xanthine,hypoxanthine,adenine and guanine)in craft beer.The sample pretreatment condi-tions were optimized by response surface experiment,and the liquid chromatography separation conditions were explored to deter-mine the best detection method.The results showed that when the mixture of trifluoroacetic acid and formic acid(1∶1)was used to hydrolyze the samples,the ratio of solid to liquid was 1∶5.22(v/v),the temperature was 89.04 ℃,and the hydrolysis time was 1.2 h,the total purine content in the craft beer was the highest.In the methanol-water mobile phase system with pH 4,the separation effect of the four purines was the best.Under the optimal conditions,the contents of guanine,hypoxanthine,adenine and xanthine in the six commercial craft beers were 1.78 mg/L to 3.21 mg/L,0.42 mg/L to 1.05 mg/L,1.01 mg/L to 1.50 mg/L,and 0.38 mg/L to 1.35 mg/L,respectively,and the total purine content was 3.57 mg/L to 5.68 mg/L.The recoveries were between 79.54％and 95.38％,the correla-tion coefficients were above 0.9998,the detection limits were between 0.08 μg/L and 1.5 μg/L,and the relative standard deviations(δRSD)were between 0.9％and 2.4％.
本刊讯:近日,泸州市场监管总局发布《市场监管总局关于同意成立"国家白酒产业计量测试中心(四川)"的批复》,同意依托泸州市市场检验检测中心筹建的"国家白酒产业计量测试中心(四川)"正式成立,实现了四川省在国家产业计量测试中心建设中"零"的突破,是全国首家酒类产业计量测试技术和科技创新服务平台,同时也是我国产业计量测试中心从创建到高质量验收时间最短、速度最快的一家.
Baijiu technology course is one of the core courses of brewing engineering majors,and the teaching quality of the course plays an important role in successfully passing the professional certification of engineering education.Based on teaching practice,the existing problems of the course was analyzed,the teaching reformation measures were taken from the aspects of education concept,teaching objectives and achievement,selection of textbook and reference materials,ideological education,teaching methods and eval-uation methods,so as to promote the cultivation of high-quality application-oriented talents,and provide reference for the construc-tion of other majors.
Infrared spectrometry is widely used in manufacturing industries for its quick analysis,nondestructive testing and good re-peatability.In recent years,infrared spectrometry is introduced into Huangjiu industry,providing a fast and accurate means for the qualitative and quantitative analysis of components in Huangjiu.In this paper,the application status of infrared spectrometry in Huangjiu industry was reviewed,including the application and research status of MIR and NIR technology in physicochemical analy-sis and quality identification of Huangjiu.Also,future application of infrared spectrometry in Huangjiu industry is prospected.
In this experiment,by adding acetaldehyde,acetal and n-propanol into blank samples,the combinations of acetaldehyde+n-propanol,acetal+n-propanol and(acetaldehyde+acetal)+n-propanol were analyzed quantitatively.A Baijiu tasting group was or-ganized to evaluate and score the liquor samples,and the results were compared with the test results.The contents of acetaldehyde,ac-etal and n-propanol that would produce the aldehyde taste were obtained,which could provide basis for optimizing the classification standard of Qingxiang Baijiu.The results showed that the background value of n-propanol was 150 mg/100 mL.The aldehyde taste was obvious in the following situations:acetaldehyde 80 mg/100 mL+n-propanol 150 mg/100 mL,acetal 65 mg/100 mL+n-propa-nol 150 mg/100 mL,acetaldehyde 85 mg/100 mL+acetal 60 mg/100 mL+n-propanol 150 mg/100 mL.
This study revealed the dynamic changes of environmental factors,physicochemical indexes and bacterial communities dur-ing the production of two kinds of Daqu.In the medium-temperature Daqu,the dominant groups were Lactobacillus,Weissella and Cronobacter.In the high-temperature Daqu,the dominant groups were Lactobacillus,Bacillus,Klebsiella,Pantoea and Staphylococ-cu.Lactobacillus was the most abundant prokaryotic bacteria at the early fermentation stages,and its abundance decreased at the later fermentation stages.After three months of storage,the abundance of Lactobacillus increased again.In the production of the two kinds of Daqu,temperature was the most important factor that controlled the bacterial communities.There was a significant negative corre-lation between the fermentation power of Daqu and Klebsiella.Through LEfSe analysis of the bacterial community structure of the two kinds of Daqu,the signature bacterial species were found.This study has deepened the theoretical understanding of the produc-tion process of Daqu,and has provided a potential control method for improving the quality of Daqu.
Adopting the texture analyzer and the SVM-PCA algorithm,the pit-entry fermented grains samples with good and bad sen-sory properties were selected,and the pit-entry fermented grains classification model was developed,the accuracy of which was 0.6719.In order to improve the accuracy of the model,the physicochemical indexes(moisture,acidity,starch,dissolved oxygen)and TPA indexes(hardness,viscosity,cohesiveness,resilience)of the pit-entry fermented grains were introduced.Combined with sensory evaluation,correlation analysis and stepwise regression analysis from four dimensions,the key influencing factors were extracted from massive sample information,and the model was refined.The results showed that the moisture of the fermented grains had signif-icant correlation with the maturity(r=0.783),the starch content had significant correlation with the cohesiveness(r=0.713)and the re-silience(i=0.708),the dissolved oxygen had significant correlation with the porosity(r=0.872),and the TPA indexes were significant-ly correlated among themselves.According to the results of regression analysis,the sensory property evaluation model of Nongxiang fermented grains was established:Y=30.8+1.69X1-0.56X3+0.0004X5-96.2X7+57X8,and the model was verified.
The genus Lactococcus was proposed by Schleifer et al.in 1985.Lactococcus lactis is the type species of Lactococcus.Lac-tococcus are very important in the brewing process of Huangjiu.In this paper,the main characteristics and classification of Lactococ-cus are summarized,and the research progress in Lactococcus in Huangjiu in recent years is expounded,so as to provide reference for the study on Lactococcus in Huangjiu.
