在白酒生产过程中,会产生大量的白酒副产物,如丢糟、废水、污泥等,如处置不当,不仅会影响正常酿酒生产,还会对水源、土壤、空气造成污染.随着白酒产业的快速发展以及清洁生产方式的变革,白酒副产物的高效利用已成为行业健康发展必然趋势.本文阐述了如何从全产业链模式出发,通过对白酒副产物源头减量、分级利用、循环生产,实现白酒副产物的高效利用,旨在为绿色、高效、智慧的现代化白酒生产模式建设提供一种模型.

窖泥中含有大量的功能微生物,其作为白酒生香功能微生物的繁殖载体,在泸香型白酒的生产过程中发挥了重要作用.窖泥微生物是决定浓香型白酒风格的关键因素,目前基于传统微生物技术和现代生物学技术(如以聚合酶链式反应(PCR)技术、基因组学技术、高通量测序技术)等对白酒窖泥微生物的研究,已经取得了丰富的研究成果,检测到越来越多的窖泥微生物,发现微生物多样性越来越高.本文综述了窖泥微生物群落结构的多样性、窖泥功能微生物对白酒风味的贡献、新老窖泥中无机成分的质量评价,并针对研究存在的问题提出未来研究方向:进一步发掘窖泥微生物资源,提升功能微生物的应用潜力,以期为白酒生产中遇到的实际问题提供理论指导.

为了提高浓香型白酒中己酸乙酯和丁酸乙酯的产量,本文以从浓香型窖泥中已筛出的拜氏梭菌(Clostridium beijerinckii)、广西梭菌(Clostridium guangxiense)、煎盘梭菌(Clostridium sartagoforme)3株产酯性能较好的菌株为试验材料,对3株菌进行混合培养试验,并通过Box-Behnken响应面试验设计方法对各菌株的复配条件进行优化,并确定最佳复配条件.结果表明:3株菌两两之间均有一定的协同作用,同时添加3株菌复配发酵效果最优,己酸乙酯和丁酸乙酯含量显著高于其他协同发酵试验结果(p<0.05);复配发酵中3株菌接种量最佳配比为Y1:Y2:Y3=4:1.5:4.5,在此优化培养条件下,己酸乙酯产量可到达32.25 mg/100 mL,比优化前(19.78 mg/100 mL)提高了0.63倍;丁酸乙酯产量可到达117.68 mg/100 mL比优化前(45.37 mg/100 mL)提高了1.59倍,优化后己酸乙酯和丁酸乙酯含量显著高于优化前(p<0.05).可以通过发挥微生物间的协同作用,达到提高白酒风味物质的目的.

The rich flavor components in Chinese Baijiu contain many trace healthy components,including pyrazine compounds,aromatic compounds,terpenes compounds,etc.The types,contents,active ingredients,efficacy and generation mechanism of trace components in Baijiu were summarized.The effects of moderate drinking on regulating and improving biochemical metabolism in vivo,prevention of cardiovascular disease and diabetes were discussed as well,which provided reference for scientific understanding of trace healthy components in Chinese Baijiu.

Food safety is the lifeline of Baijiu industry.Through literature review and information retrieval,the traditional issues and hotspot issues of Baijiu food safety were discussed.On this basis,the paper analyzed the extemal supervisor mechanisms (including government control and social supervision) of Baijiu food safety,internal managements (planting stage,production stage,final packaging,and transportation stages),food safety system and the word-of-mouth effect of interaction between internal and external mechanisms.Finally,using Luzhou Laojiao as an example,the food safety control technology,system and culture of Baijiu enterprises were elaborated,which provided references and suggestions for food safety management of Baijiu enterprises and food safety supervision of Baijiu industry.

In this paper, keystone strategy, dominator strategy, and niche strategy were reviewed. The value composition and the formation mod-el of core enterprise’s business ecosystem were put forward. Luzhou Laojiao Group was taken as the example to illustrate value creation, plat-form opening, value sharing, resource integration, and value co-creation of core enterprise, furthermore, the finance and social responsibility governance of business ecosystem of core enterprises were analyzed. The research had enriched the theories of business ecosystem of core en-terprise and provided useful reference for the transformation and further development of Baijiu(liquor)-making enterprises.

当前并购联盟已成为白酒企业做大做强的重要途径.针对当前商业社会化、商务电子化等新趋势,提出了白酒企业的“轻资产”增长方式,即从产业联盟出发,构建企业商业生态系统,进而借助大规模协作提升企业系统效应的外部增长方式;以泸州老窖集团为例对这种增长方式进行了阐述和说明.

Pit mud plays a crucial role in the production of the Luzhou-flavor liquor. Its aging degree directly determines liquor quality and liquor yield. In this paper, the study on the aging degree of man-made pit mud in recent years was reviewed in terms of pit mud sensory indexes, mi- crobes in pit mud, and pit mud physiochemical compositions etc.

Based on systematic dynamics perspective, the paper establishes organizational culture systematic dynamics model, identifies the organizational cultural norm variable, discusses organizational cultural norm variable's contents and empirical estimation method, describes organizational cultural norm's innovation manners, features and corresponding management measures, meanwhile promoting mathematical model in the applications of organizational culture research.