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中国酒文化研究50年 徐少华 (陕西西凤酒厂，陕西 风翔 721406) 摘 要： 中国酒文化博大精深，涵盖酿酒业方方面面，是祖国的宝贵文化遗产，在世界酒文化之林独领风骚。建国50年来，广大科技工作者、史学家、文人等对中国酒文化进行了深入研究，取得了丰硕成果。(一平) 关键词： 中国酒文化； 工艺研究； 技术进步； 市场研究； 酿酒史 中图分类号： TS261－09 文献标识码： A 文章编号：1001－9286(1999)06－0015－04 Fifty Years′ Research on China Culture of Alcoholic Beverages XU Shao－hua (Xifeng Distillery,Fengxiang,Shanxi 721406,China) Abstract: China culture of alcoholic beverages has rich and deep meanings,including everything in liquor－making industry.It is valuable cultural heritage of our motherland.It stands highly in the world cultures of alcoholic beverages.Since the foundation of the People′s Republic of China,many scientific and technological workers,historians,literary and art workers etc.have carried on investigations deeply in China culture of alcoholic beverages and gained many achivements. Key words: China culture of alcoholic beverage; technological research;technical progress; market research;history of liquor－making 也谈北方浓香型酒与川酒工艺的差异 周恒刚 (北京市右安门大街28号轻工部宿舍15门132号,北京 100054) 摘 要： 北方浓香型酒与川酒工艺的差异主要表现在，①发酵期不同，川酒发酵60天，北方许多厂采取30～40天发酵期；②制曲，川酒用纯小麦曲，培菌温度60℃左右，北方则用小麦、大麦、豌豆混合制曲，培菌温度45℃左右；③川酒注重窖泥培养，北方则常用纯种培养；④川酒打量水要求水温80℃以上，北方则用冷水浸粮；⑤川酒注重窖帽高出地面1～2m，北方入池糟醅则平地面。在黄水利用、装甑操作、蒸馏摘酒及酒库管理等方面，川酒与北方浓香型酒都有明显差异。(一平) 关键词： 白酒； 浓香型； 工艺操作； 差异 中图分类号： TS262.3＋1 文献标识码： A 文章编号：1001－9286(1999)06－0019－02 The Differences in the Technology of Luzhou－flavour Liquor between in North Area of China and in Sichuan ZHOU Heng－gang (Beijing Youanmen Street 28＃,No.132,Unit 15,Beijing 100054,China) Abstract:The differences in the technology of Luzhou－flavour liquor between in north of China and in Sichuan are as following:①The fermentation time is different.It needs 60 days for Sichuan liquor and 30～40 days for north liquor.②The starter－making is different.The starter is made with pure wheat under 60℃in Sichuan, but it is made with the mixed wheat,barley and pea under 45℃ in north.③Sichuan liquor is paid attention to the culture of pit mud,north liquor is often used the starter of pure culture.④The temperature of the water sprinkling on the cooked grain is above 85℃ in Sichuan,but in north,the cooked grain may be soaked with cool water.⑤The fermenting grain is 1～1.2m above the floor in Sichuan,but it is equal to the floor in north.Besides,there are some other obrvious differences in using yellow water,filling steamer,distillation and liquor recieving and storeroom administration etc. Key words: liquor; Luzhou－flavour; technology operation; difference 橡子生长特征和酿酒研究的回顾 熊子书 (北京市朝阳区慈云寺1号楼2门9－1,北京 100025) 摘 要： 橡树遍布全国各地，利用其籽实酿酒，每500kg左右可产50度白酒100kg，其酒质与薯类原料酿造白酒相似，且酒糟是较好的饲料。采用小曲法或麸曲法酿造橡子酒，其关键是原料粉碎和糊化。(津京) 关键词： 白酒； 橡子； 代原料； 酿酒 中图分类号： TS261.2＋1 文献标识码： A 文章编号：1001－9286(1999)06－0021－03 The Features of Oak－seed and the Review of the Research on Liquor－making with Oak－seed XIONG Zi－shu (Beijing Chaoyang Ciyunsi,No.1 Building Unit 2.9－1,Beijing 100025,China) Abstract:The oak is found all over the country. It′s seed may be used to make liquor.The experimental results showed that every 500kg oak－seed can produce 100kg liquor(50％,v/v).The quality of liquor was very similar to that made from potato,and the distiller's grains was good feed.If the oak－seed liquor is made with xiaoqu or bran koji,The key steps are milling and gelatinization of oak－seed. Key words: liquor; oak－seed; raw material; liquor－making 浅谈提高新型白酒质量的技术关键 李大和 (四川省食品发酵工业研究设计院，成都 温江 611130) 摘 要： 新型白酒质量的技术关键在于：①在做好市场调查的基础上搞好酒体设计；②控制酒精质量指标，卫生指标必须符合国标，并用不同方法进行脱臭处理；③生产高质量基酒和调味酒；④选择优质的浆水；⑤开发新的调味液，如发酵液调味液、中药材调味液、水果调味液、动植物调味液等；⑥采用先进的勾兑方法，如气相分子勾兑法、浓醇勾兑法等。(一平) 关键词： 白酒； 新型白酒； 质量； 技术关键 中图分类号： TS262.3 文献标识码： A 文章编号：1001－9286(1999)06－0024－03 The Key Technology of Improving the Quality of New Type Liquor LI Da－he (Sichuan Food and Fermentation Industry Research and Design Institute,Wenjiang,Chendu 611130,China) Abstract: The key technology of improving the quality of new type liquor includes:①Design a perfect liquor style based on the market investigation.②The alcohol quality and hygienne index must meet with the national standard,and alcohol must be deodorized by different ways.③Produce high quality basic liquor and flavouring liquor.④Select high quality water for adjusting liquor.⑤Develop new type flavour liquid,such as fermentation flavour liquid,herb flavour liquid,fruit flavour liquid,plant and animal flavour liquid etc.⑥Adopt advanced blending method,such as gas molecular blending method,high alcohol degree blending method etc. Key words: liquor; new type liquor; quality; key technology 根霉酒曲生产中应注意的问题 凌生才，罗恩木 (重庆市丰都县三元供销社酒厂曲药厂，重庆 丰都 408207) 摘 要： 从设施、菌种、培养基质量，生产工艺操作和防止杂菌感染3个方面详细介绍了根霉曲生产中应注意的问题，总结出“温、湿、风、干”的辩证关系，通过“察颜观色”而辨别曲药质量。(一平) 关键词： 酒曲； 根霉曲； 质量 中图分类号： TQ925＋.7 文献标识码： B 文章编号：1001－9286(1999)06－0027－02 The Questions in the Production of Rhizopus Koji LING Sheng－cai and LUO En－mu (Fengdu Sanyuan Koji Plant,Chongqing 428207,China) Abstract: The questions that should be paid attention to in the production of Rhizopus Koji were minutely introduced for three respects of installation,species,the quality of culture medium,the operation of technology and protecting the infection from the wild microorganism.The dialectical relation of “temperature,wetness,ventilation and dryness” was summed up.The quality of koji may be distinguished from the colour of prduct koji. Key words: koji; Rhizopus koji; quality 葡萄酒酵母繁殖和发酵技术条件 王苏辉，李 霞 (香港独资新疆吐鲁番果胜酒业有限公司，新疆 吐鲁番 838000) 摘 要： 介绍了葡萄酒发酵过程中，酵母的生长、繁殖和发酵所需的温度条件、通风条件、营养条件和酸度条件等最佳技术条件。 关键词： 微生物； 葡萄酒酵母； 生长； 发酵； 技术条件 中图分类号： TS262.6;TS261.1＋1 文献标识码： B 文章编号：1001－9286(1999)06－0029－02 The Technological Conditions of Fermentation and Reproduction of Wine Yeast WANG Su－hui and LI Xia (Turpan Goldensun Wine Co.Ltd.,Xinjiang 838000,China) Abstract:It was introduced in this paper that the best technological conditions should be in the process of wine fermentation for the growing,repducing and fermenting of yeast such as the temperature,ventilation,nutrition and acidity. Key words: wine yeast; growing; fermentation; technological condition 酒曲害虫对大曲的破坏及其治理 俞峰民，程 显 (双轮集团高炉酒厂，安徽 涡阳 273667) 关键词： 大曲； 害虫； 治理方法 中图分类号： TS262.1＋1 文献标识码： B 文章编号：1001－9286(1999)06－0031－01 The Damage of the Koji Insects to Daqu and the Treating Methods YU Feng－min and CHEN Xian (Gaolu Distllery,Shuanglun Group,Woyang,Anhui 273667,China) Key words: Daqu; koji insects; treating methods 计算机在制曲生产中的应用探讨 徐希望 (山东兰陵美酒股份有限公司，山东 277731) 关键词： 制曲； 计算机； 架子曲； 应用 中图分类号： TS261.1 文献标识码： B 文章编号：1001－9286(1999)06－0032－01 Application of Computer in the Production of Starter－making XU XI－wang (Shandong Lanling Meijiu Co.Ltd., Shandong 277731,China) Key words: starter－making; computer; starter fermented on shelves; application 低度白酒酸、酯平衡谈 林万福 (黑龙江哈尔滨南岗区比乐街3号2门8楼1号，黑龙江 哈尔滨 150001) 摘 要： 从化学工程角度阐述低度白酒酸、酯平衡，引伸出适量增加酸值是稳定低度白酒质量的有力措施之一。 关键词： 白酒； 低度白酒； 质量； 酸酯平衡 中图分类号： TS262.3 文献标识码： B 文章编号：1001－9286(1999)06－0033－02 The Balance of Acid and Ester in Low Alcohol Liquors LIN Wan－fu (Harebin Bile Street 3＃，Unit 2,Floor 8,No.l,Heilongjiang 150001,China) Abstract: The balance of acid and ester in low alcohol liquors was expounded from the angle of chemical engineering.It is one of the strong measures of stabilizing the quality of low alcohol liquors that the acid value is suitably increased. Key words: liquor; low alcohol liquors; quality; the balance of acid and ester 秋季转排清蒸工艺的应用 米如杰 (山东兰陵集团蒙阴分公司，山东 蒙阴 276200) 摘 要： 介绍了利用清蒸工艺对度夏压排酒醅进行试验探讨。实践证明，在保证产、质量的前提下，改善了酒醅质量风格，确保秋季转排。 关键词： 白酒； 生产； 清蒸工艺； 秋季转排 中图分类号： TS262.3 文献标识码： B 文章编号：1001－9286(1999)06－0035－01 Application of the Technology of Steaming Alone in Autumn Trans－permutation MI Ru－jie (Mongyin Branch of Shandong Lanling Co.Ltd.,Shandong 276200, China) Abstract: The test was made with the technology of steaming alone the fermented grains prolonged in Summer.The practice has proved that the quality style of the feremted grains was improved,the quality and yield was kept and the Autumn trans－permutation was ensured. Key words: liquor; production; technology of steaming alone;autumn trans －permutation 复合氨基酸溶液在地王低度浓香型 酒体中的作用研究 赵世辉，钱国友 (中化河北地王集团，河北 昌黎 066600) 摘 要： 阐述了老熟催化剂——复合氨基酸溶液在低度浓香型酒体中的作用机理。实验表明，该试剂对低度浓香型酒体具有除辣、缓冲、稳定质量的功能。该试剂与汪洋酒炭配合使用效果更好。 关键词： 低度白酒； 浓香型； 氨基酸； 老熟催化剂； 酒类专用炭 中图分类号： TS262.3＋1 文献标识码： A 文章编号：1001－9286(1999)06－0036－02 A Study on the Action of the Complex Amino Acid Solution in Low alcohol Diwang Liquor ZHAO Shi－hui and QIAN Guo－you (Sinochem Hebei Diwang Group Co.，Hebei 066600，China) Abstract: The action and machanism of an ageing agent for liquor(a complex amino acid solution)in low－alcohol Diwang Liquor was expounded in this artical.The results showed that the agent has the functions of eliminating pungent,buffering and stabilizing quality to low alcohol Luzhou－flavour liquor.It is better the agent is used after the liquor is treated with Wangyang brand active corbon. Key words: low－alcohol liquor; Luzhou－flavour; amino acid; ageing agrent;active corbon for liquor 窖泥池底培养新工艺 王中海 (山东兰陵美酒股份有限公司，山东 苍山 277731) 摘 要： 介绍了人工窖泥培养的新工艺特点，并与老工艺进行了比较分析。新工艺不但为窖泥培养提供了较好的培养条件，而且缩短了老熟周期，节省了人力物力，促进了粮食酒生产质量的提高。 关键词： 白酒； 人工窖泥； 池底培养； 己酸菌 中图分类号：TS261.4＋3;TS262.3＋1 文献标识码： B 文章编号：1001－9286(1999)06－0038－02 New Technology of Culturing the Pit Mud in the Bottom of Pit WANG Zhong－hai (Shandong Lanling Meijiu Co.Ltd.Shandong 277731,China) Abstract: The characters of the new technology of artificial pit mud culture were introduced in this article,and the technology was compared with the old one.The new technology not only provided the good culture condition for artificial pit mud,but also shortened the aging period,saved manpower and material resources,and improved the quality of grain liquor. Key words: liquor; artificial pit mud; culture in the bottom of pit; caproic acid bacteria 干制活性窖泥功能菌在西凤调味酒 生产上的应用研究 贾智勇，闫宗科，徐政仓，王 印，高 洁，张海霞，兰明科 (陕西省西凤酒厂，陕西 凤翔 721400) 摘 要： 西凤酒以发酵期短而在酿酒界闻名，西凤酒工艺的典型性决定了西凤酒总酯含量和总酸含量低，不利于多种呈香物质的放香，特别是己酸乙酯含量远低于目前市场上俏销的主流产品。因此，我们从工艺上入手，采用山东济南美德酿酒设备厂生产的干制活性窖泥功能菌培养人工窖泥，对现有窖池进行部分改造，生产西凤酒调味酒，己酸乙酯含量明显提高，达280mg/100ml左右，达到了改进西凤酒新产酒香味风格的目的。结果表明，干制活性窖泥功能菌完全适应于生产西凤调味酒。 关键词： 白酒； 中国名酒； 西凤酒； 干制活性窖泥功能菌； 应用 中图分类号： TS261.4＋3 文献标识码： A 文章编号：1001－9286(1999)06－0040－03 Application of Dry Active Functional Microbe for Fermentation in the Production of Xifeng－flavour Liquor JIA Zhi－yong,YAN Zong－ke,XU Zheng－cang,et al (Xifeng Distillery, Fengxiang,Shanxi 721400,China) Abstract: Xifeng liquor is famous for it's shorter fermentation period in liquor－making field.But because of this typical craft,Xifeng liquor has lower content of total ester and total acid,which has disadvantage to aroma producing.Especially ,the amount of ethyl caproate is lower evidently than that of the main products in the market.So we improved the craft,used dry active functional microbe for fermentation pit mud which was produced by Shandong Ji′nan Meide Brewing Equipment Factory ,to culture man－made mud,reformed partial pits and produced Xifeng－flavour liquor.The results showed that the amount of ethyl caproate was improved evidently,to about 280mg/100ml,the flavour style of new liquor was improved.From the result,the dry active functional microbe for fermentation pit mud is suitable for producing Xifeng－flavour blending liquor. Key words: liquor; China famous liquor; Xifeng liquor; dry active functional microbe for fermentation pit mud; application AADY、生香ADY和液体糖化酶 在青稞酒中的应用 喇录忠 (青海青稞酒厂，青海 互助 810500) 摘 要： 通过应用AADY、生香ADY和液体糖化酶，减少了用曲量，提高了出酒率8％左右，青稞酒中的总酯含量提高15.6％，乙酸乙酯含量提高35.4％，改善了酒质。 关键词： 白酒； 青稞酒； 液体糖化酶； AADY； 生香ADY； 出酒率； 总酯； 乙酸乙酯 中图分类号： TS262.3 文献标识码： A 文章编号：1001－9286(1999)06－0043－02 Application of AADY,Flavour－producing ADY and Liquid Saccharifying Enzyme in the Production of Qingke(Highland Barley)Liquor LA Lu－zhong (Qingke Distillery,Qinhai 810500,China) Abstract: Using the Liquid saccharifying enzyme,AADY and flavour－producing ADY in the production of Qingke(Highland Barley)Liquor,the amount of Daqu was reduced,the yield of liquor increased by about 8％,the content of total esters in Qingke Liquor increased by 15.6％,the content of ethyl acetate increased by 35.4％ and the quality of the liquor improved. Key words: liquor; Qingke(Highland Barley)Liquor; liquid saccharifying enzyme; AADY;flavour－producing ADY;yield of liquor; total esters; ethyl acetate 安琪耐高温活性鲜酵母在酒精生产中的应用 罗新杰1，张召刚2 (1.湖北安琪生物集团公司，湖北 宜昌 443003；2.山东秦池酒厂，山东 临朐 262600) 摘 要： 在酒精生产中用安琪耐高温活性鲜酵母取代传统的自培酒母，不仅简化了生产工艺，降低了生产成本，减轻了工人的劳动强度，而且提高原料出酒率1.6％，取得了显著的经济效益。 关键词： 酒精； 安琪耐高温鲜酵母； 自培酒母； 出酒率， 应用 中图分类号： TS262.2 文献标识码： B 文章编号：1001－9286(1999)06－0045－02 Application of Angel Temperature Tolerant Active Fresh Yeast to the Production of Alcohol LUO Xin－jie1 and ZHANG Zhao－gang2 (1.Hubei Angel Yeast Co.Ltd.,Yichang 443003,China; 2.Qinchi Distillery,Linqu,Shandong 262600,China) Abstract: The use of Angel temperature tolerant active fresh yeast instead of self－cultured yeast in the production of alcohol not only has simplified the technology,decreased the cost of production and lightened the labour strength of the workers,but also increased the yield of liquor by 1.6％. Key words: alcohol; Angel temperature tolerant active fresh yeast; self－cultured yeast; yield of liquor; application 金玉缘牌“催陈宝”对薏米王酒的陈化作用 罗忠平 (湖南生命链酒厂，湖南 新化 417600) 关键词： 浓香型白酒； 金玉缘牌催陈宝； 陈化 中图分类号： TS262.3＋1;TS261.4 文献标识码： B 文章编号：1001－9286(1999)06－0047－01 The Aging Function of Jinyuyuan Brand Cuichenbao on Yimiwang Liquor LUO Zhong－ping (Hu'nan Life Chain Distillery,Hu'nan 417600,China) Key words: Luzhou－flavuor liquor; Jinyuyuan brand aging agent cuichenbao; aging 降低浓香型曲酒中的乳酸乙酯含量措施 陈福民 (江苏双沟酒业集团有限公司生产技术处，江苏 泗洪 223911) 摘 要： 针对浓香型曲酒生产中乳酸乙酯偏高问题提出了10点解决措施，从而控制了浓香型曲酒中的乳酸乙酯含量。 关键词： 白酒； 浓香型曲酒； 乳酸乙酯含量 中图分类号： TS262.3＋1;TS261.4 文献标识码： B 文章编号：1001－9286(1999)06－0048－02 The Methods of Reducing the Content of Ethyl Lactate in Luzhou－flavour Liquor CHEN Fu－min (Shuang'gou Liquor－making Industry Group Co.Ltd.,Sihong,Jiangsu 223911,China) Abstract:The article put forward ten points of solving the problems of the high content of ethyl lactate in the production of Luzhou－flavour liquor.By these means,the content of ethyl lactate was well controlled. Key words: liquor; Luzhou－flavour liquor; the content of ethyl lactate 森普林阿米诺酶在大曲酒生产中的应用 刘和荣 (江西堆花酒业有限责任公司，江西 吉安 343000) 摘 要： 森普林阿米诺酶应用在普通大曲酒生产中，具有操作简便、出酒率高、酒质更好、成本更低之优点。 关键词： 白酒； 大曲酒； 森普林阿米诺酶； AADY； 应用 中图分类号： TS262.3＋1;TS261.1 文献标识码： B 文章编号：1001－9286(1999)06－0050－02 Application of Sunspring Amylosa Enzyme in the Production of Daqu Liquor LIU He－rong (Duihua Liquor－making Industry Co.Ltd.,Jiangxi 343000,China) Abstract: Application of Sunspring Amylosa Enzyme in the production of general Daqu liquor has the advantages such as simple operation,higher yield of liquor,better quality and lower cost. Key words: liquor; Daqu liquor; Sunspring Amylosa Enzyme; AADY; application 酒用活性炭用于浓香型低度白酒除浊 张德才，王树龙，贺尔军，刘兴照 (江苏双洋酒业集团有限公司，江苏 泗洪 223907) 摘 要： 酒用活性炭用于低度浓香型白酒除浊，可有效除去混浊成分，对酒质影响不大。处理后的基酒降度至39％，冷冻至－15℃，酒体仍保持清亮透明。同时，酒用炭对新酒有老熟陈化作用。(一平) 关键词： 浓香型白酒； 低度白酒； 除浊； 酒用活性炭 中图分类号： TS262.3＋1 文献标识码： A 文章编号：1001－9286(1999)06－0052－02 Application of Active Carbon for Alcoholic Beverages to Remove Turbidity in Luzhou－flavour Low Alcohol Liquor ZHANG De－cai,WANG Shu－long,HUO Er－jun and LIU Xing－zhao (Jiangsu Shuangyang Distillery Group Co.Ltd., Sihong,Jiangsu 223907,China) Abstract:The active carbon for alcoholic beverages could be used to remove the turbidity in Luzhou－flavour low alcohol liquor.It would absorb the turbidity ingredient,and the quality of liquor would not be influenced.When the alcohol content of treated basic liquor was decreased at 39％ and freezed to －15℃,the liquor was still remained clear and transparent.Otherwise,the active carbon for alcoholic beverages is provided with ageing and ripening action for new liquor. Key words: Luzhou－flavour liquor; low alcohol liquor; removing turbidity; active carbon for alcoholic beverages 新型白酒生产的新方法 ——调酒母剂的应用 席 御 (四川邛崃市牟礼酒厂，四川 邛崃 611530) 摘 要： 以科学方法研制出调酒母剂，替代原四川基酒参加固液勾兑生产新型白酒，酒质好，简化了勾兑工作，降低了生产成本。 关键词： 新型白酒； 固液勾兑； 调酒母剂 中图分类号： TS261.4 文献标识码： B 文章编号：1001－9286(1999)06－0054－02 Application of Liquor Blending Mother Agent XI Yu (Muli Distillery,Qionglai ，Sichuan 611530,China) Abstract: The liquor blending mother agent has been developed with the scientific way.It can take the place of Sichuan basic liquor,and be used in solid－liquid blending to produce new type liquor.The use of liquor－blending mother agent has the advantages of the quality of the blended liquor good, the blending work simpl and the cost of production lower. Key words: new type liquor; solid－liquid blending; liquor blending mother agent ALKO酒精生产技术的引进及应用 胡 亮，鲍 英 (安徽省贝斯特轻工化学有限责任公司，安徽 宿州 234000) 摘 要： 对我国首家引进芬兰ALKO公司的酒精生产技术特点及应用情况作一介绍，并就完善和消化吸收该项技术进行探讨。 关键词： 酒精生产； 浓醪； 低温蒸煮； 喷射液化 中图分类号： TS262.2 文献标识码： B 文章编号：1001－9286(1999)06－0056－02 The Imported ALKO Alcohol Technology and Its Application HU Liang and BAO Ying (Anhui Best Light Industry Chemicals Co.Ltd.,Suzhou,Anhui 234000, China) Abstract: The advantages of ALKO alcohol technology imported from Finland were briefly described in this paper.Some main problems were pointed out and discussed. Key words: alcohol production; heavy mash; low temperature cooking; steam ejection liquefaction 酒精蒸馏设备与流程技革的探讨 黎润钟 (广东轻工职业技术学院，广州 510300) 摘 要： 通过对4个酒精厂蒸馏设备与生产流程的调查，进行分析及提出技革的意见和今后建厂的建议，对如何提高酒精质量和产量进行探讨。 关键词： 酒精蒸馏设备； 塔板技术数据； 回流比； 塔上升汽速； 热能利用 中图分类号： TS262.2;TS261.3 文献标识码： A 文章编号：1001－9286(1999)06－0058－02 The Alcohol Distilling Equipment and the Technical Reform LI Run－zhong (Guangdong Light Industry Professional Technology College,Guangzhou 510300,China) Abstract:The view of the technical reform and the suggestions of building distillery in future was put forward from the investigation to produtive process,and alcohol distilling equipments in four distilleries.And the methods of inproving the quality and increasing the yield of alcohol were discussed. Key words: alcohol distilling equipment; stack technological data; reflux ratio; the rate of steam acsending in stack; heat energy application 酒精度调配及应用试验 劳于根 (乌鲁木齐恭喜酒厂，新疆 乌鲁木齐 830063) 摘 要： 用4种酒精度调配计算及应用试验，证明普遍采用的容量法计算与容量法调配是不正确的，而以重量法计算折成容量法调配是准确可行的方法。 关键词： 饮料酒； 酒精度调配； 计算； 应用 中图分类号： TS262.4 文献标识码： B 文章编号：1001－9286(1999)06－0060－02 The Test of Alcohol Content Adjustment and Its Use LAO Yu－gen (Wulumuqi Gongxi Distillery,Wulumuqi,Xinjiang 830063,China) Abstract:Four kinds of calculations of alcohol content adjustments and the application experiments were carried out.The results showed that it′s not correct to use the normal capacity calculation and capacity adjustment.The accurate method is to convert the weight method to capacity method calculation. Key words: alcoholic beverage; adjustment of alcohol content;calculation;application 姜汁啤酒的研制 陈永超，盛红军，张少军 (安徽省天井啤酒厂，安徽 五河 233302) 摘 要： 针对冬季啤酒市场，开发姜汁保健啤酒。采用生姜渣汁分离，再对姜汁进行处理，姜渣在糖化工段加入，姜汁在发酵工段加入，酿制出的产品质量好，口味独特，适应冬季饮用，具有防病健身，理气健胃的保健作用。 关键词： 啤酒； 姜汁啤酒； 研制 中图分类号： TS262.5 文献标识码：A 文章编号：1001－9286(1999)06－0065－02 Development of Ginger Beer CHEN Yong－chao,SHEN Hong－jun and ZHANG Shao－jun (Tianjing Brewery,Wuhe,Anhui 233302,China) Abstract: The Healthy Ginger Beer was developed according to the winter beer market.Firstly,the ginger residue was separated from the extracting ginger juice,then the giner juice was pretreated.The ginger residue was added in the mash in saccharifying stage and the ginger juice was added in the fermentation stage.The quality of the end product is good and the taste is unique.It is suitable for drink in winter.Ginger beer has the functions of defenting illness and healthening body,smoothening breath and healthening stomach. Key words: beer;ginger juice beer; development 细菌污染对啤酒的影响 林 艳 (青岛啤酒集团公司科研中心,山东 青岛 266101) 摘 要： 概述了重要细菌群的特征，及其初始和二级代谢终产物对啤酒香味风味的影响，提出了针对主要污染菌在生产过程中应采取的有效微生物控制和卫生措施。 关键词： 啤酒； 细菌； 污染； 终产物； 异味 中图分类号： TS262.5 文献标识码： A 文章编号：1001－9286(1999)06－0067－04 Effect of Bacterial Contaminants on Beer LIN Yan (Qingdao Brewery Group Company Science ＆ Research Center,Shandong 266101,China) Abstract: The effects of the important bacterial groups on the flavour of beer were described in this paper.The information on typical spoilage bacteria,their known fermentative patterns on glucose or maltose and the importance of such primary and secondary metabolites on the flavor of beer were summarized.The effective microbiological control,hygienical protection and rapid methods of detection were also reviewed. Key words: beer; bacteria; contaminants; end products; off－flavors 保持啤酒风味稳定性的机理与方法 陈忠军1，李永政2，初 荣2，李春罡3 (1.内蒙古农业大学食品系，内蒙 010018； 2.烟台市中远啤酒有限公司，山东 264005； 3.内蒙古青山乳业股份有限公司，内蒙 010020) 摘 要： 啤酒罐装后口味的退化与两个化学反应有关：氧化反应和光化学反应。从这两个反应角度指出造成风味退化的原因，以及保持风味稳定性可采取的方法。 关键词： 啤酒； 风味稳定性； 化学反应 中图分类号： TS262.5 文献标识码： B 文章编号：1001－9286(1999)06－0071－02 Mechanisms and Methods of Keeping the Stability of Beer Flavor CHEN Zhong－jun1，LI Yong－zheng2，CHU Rong2 and LI Chun－gang3 (1.Food Department of Neimeng Agriculture college,Neimeng 010018;2.Yantai Zhongyuan Beer Co.Ltd.,Shandong 264005;3.Qinshan Milk Industry Co.Ltd.,Neimeng 010020,China) Abstract: The change of beer flavor is concerned about two chemical reactions after beer is packed.The reasons are oxidation and photochemical action.It was pointed out that the disadvantageous factors which change the beer flavor and the measure of keeping the stability of flavor was found out in this article. Key words: beer; stability of flavor; chemical reaction 纯生啤酒污染原因及控制措施的探讨 黄亚东 (江苏省食品学校发酵工程系，江苏 淮阴 223001) 摘 要： 针对当前市场上散装纯生啤酒卫生合格率低的实际问题，结合纯生啤酒生产、销售过程，分析了杂菌的来源、常见杂菌种类及其对啤酒质量的影响，并提出了防止杂菌污染的具体措施。 关键词： 纯生啤酒； 杂菌污染； 防治措施 中图分类号： TS262.5 文献标识码： A 文章编号：1001－9286(1999)06－0073－02 The Reasons of Draft Beer Pollutions and the Control Measures HUANG Ya－dong (Fermentation Engineering Department of Jiangsu Food College，Jiangsu 223001,China) Abstract: In view of the problems of the low ratio of the healthy qualification of the beer sold in barrels on the market,the origins of polluting germs,the species of common germs and the effect of the germs on the quality of the draft beer were analysed.In connection with its process of the production and sales,some measures of preventing the pollution were suggested. Key words: pure draft beer; polluting germs; measures of preventing pollution 高粱原料酒精生产总结 潘广佐，李 杰，韩祥兵 (山东博兴酒厂，山东 256500) 摘 要： 采用双酶法中温连续蒸煮、连续糖化和间歇发酵工艺，以高粱生产酒精终于获得了成功，形成了定型工艺，取得了明显的经济效益。 关键词： 酒精； 高粱原料； 生产 中图分类号： TS262.2 文献标识码： B 文章编号：1001－9286(1999)06－0062－02 A Summary of Alcohol Production with Sorghum as Raw Material PAN Guang－zuo,LI Jie and HAN Xiang－bing (Boxing Distillery,Shandong 256500,China) Abstract: We had the success finally on producing alcohol with sorghum as material by the technology of using double enzyme separately,continuous steaming and boiling continuous saccharification,and intermittent fermentation under middle temperature.We had evolved the certain craft and made great economic benefit. Key words: alcohol; sorghum material; production 啤黄合一套设备生产喂饭黄酒新工艺 汪建国，夏啭华 (浙江嘉兴酿造总公司，浙江 嘉兴 314000) 摘 要： 阐述了采用啤黄合一套设备生产喂饭黄酒的新工艺。在提高酒的质量和降低生产成本方面都取得了较好的成效。 关键词： 啤黄合一； 新工艺黄酒； 酶制剂； 黄酒活性干酵母 中图分类号： TS262.5； TS262.4 文献标识码： B 文章编号：1001－9286(1999)06－0075－02 New Technology of Brewing Yellow Rice Wine Added the Steamed Rice in the Process with the Equipment Both for Beer and Yellow Rice Wine WANG Jian－guo and XIA Zhuan－hua (Jiaxing Brewing Co.Jiaxing,Zhejiang 314000,China) Abstract: The new technology of brewing yellow rice wine added the steamed rice in the process with the equipment both for beer and yellow rice wine was expound.The better effects were obtained on improving the quality of yellow rice wine and decreasing the cost of production. Key words: equipment both for beer and yellow rice wine; new technological yellow rice wine; enzyme; Y－ADY 浅析黄酒醪的酸败及其防治 陆正清1，王 艳2 (1.江苏省食品学校，江苏 223001； 2.淮阴市高级职业技术学校，江苏 223005) 关键词： 黄酒醪； 酸败； 防治措施 中图分类号： TS262.4； TS261.4＋3 文献标识码： B 文章编号：1001－9286(1999)06－0077－01 Discussion on the Acidification of Yellow Rice Wine Mash and Its Prevention LU Zheng－qin1 and WANG Yan2 (1.Jiangsu Food College,Jiangsu 223001; 2.Huaiyin Advanced Vocational and Technical College,Jiangsu 223005,China) Key words: yellow rice wine mash; acidification; prevention method 天然低度菠萝酒加工技术研究 王 玲 (湛江海洋大学食品科学系，广东 湛江 524088) 摘 要： 以新鲜菠萝为原料，果肉破碎取汁后加入适量蜂蜜并接入活性干酵母，经控温发酵等特殊工艺处理，可制得糖分含量高、酒精度低、风味独特的纯天然菠萝酒。 关键词： 发酵酒； 菠萝酒； 低度酒； 果酒； 加工技术 中图分类号： TS262.7； TS261.4＋3 文献标识码： A 文章编号：1001－9286(1999)06－0078－01 On the Processes of Natural Pineapple Wine with Low Content of Alcohol WANG Ling (Food Science Dep.Zhanjiang Ocean College,Zhanjiang,Guangdong 524088,China) Abstract: Natural Pineapple Wine was made from the juice squeezed from some fresh pineapples by the addition of appropriate amount of honey and active dry yeast ferment and treat by the special processes such as fermenting under the controlling temperature,etc.The wine has a unique flavor with high content of sugar and low content of alcohol. Key words: fermented wine; pineapple wine; low alcohol wine; fruit wine; processing technique 浅述干型、半干型苹果酒的研制 张 彬，赵建根，刘月永 (山东泰山生力源集团科技开发中心，山东 泰安 271000) 摘 要： 利用丰富的苹果原料，全汁发酵而成的苹果酒，属果酒。就干型、半干型苹果酒的研制、开发过程进行了论述，并阐述苹果发酵酒的生产工艺。 关键词： 果酒； 苹果酒； 发酵； 干型； 半干型 中图分类号： TS262.7； TS261.4＋3 文献标识码： A 文章编号：1001－9286(1999)06－0079－02 Development of Dry and Semi－dry Cider ZHANG Bin,ZHAO Jian－gen and LIU Yue－yong (Shandong Taishan Shengliyuan Group.Co.Ltd.,Shandong 271000,China) Abstract: Cider,which is fermented with pure apple juice by using abundant apple resource,belongs to fruit wine.The development of dry and semi－dry cider,as well as a series of praticable manufacturing process for fermented apple wine was described in this article. Key words: fruit wine； cider; fermentation； dry type； semi－dry type 开发猕猴桃酒的若干问题探讨 李加兴1，姚茂君1，周亚林2 (1.湖南吉首大学食品科学研究所，湖南 416000； 2.湖南吉首老爹酒业有限公司，湖南 416000) 摘 要： 论述了以猕猴桃为原料进行发酵酿酒的意义，介绍了猕猴桃酒的生产工艺及其关键技术问题。 关键词： 果酒； 猕猴桃酒； TH—AADY； 发酵； 褐变 中图分类号： TS262.7； TS261.4＋3 文献标识码： B 文章编号：1001－9286(1999)06－0081－02 Discussions on Some Questions in the Production of Kiwi Fruit Wine LI Jia－xing1,YAO Mao－Jun1 and ZHOU Yan－lin2 (1.Food Science Institute of Jishou University,Hu′nan 416000；2.Jishou Laodie Liquor－making Industry Co.Ltd.,Hu′nan 416000,China) Abstract: The importance of brewing kiwi fruit wine by fermentating kiwi fruit was discussed in this paper.The production and technical questions of kiwi fruit wine were described. Key words: fruit wine; kiwi fruit wine; TH－AADY; fermentation; brown 简单快速测定酵母的絮凝性 单连菊，林 艳 (青岛啤酒集团公司科研中心，山东 青岛 266101) 摘 要： 介绍一种利用细胞表面疏水性原理快速而简单测定酵母细胞絮凝性的方法(HICF法)。酵母细胞悬浮液注入Sepharose凝胶柱，然后加入含有氯化钠的缓冲液，疏水细胞吸附于凝胶柱，通过测定吸附于凝胶柱的细胞的百分数可反映出酵母细胞的疏水程度[1]，以此指示酵母的絮凝性。 关键词： 检测； 酵母； 絮凝细胞； 非絮凝细胞； 疏水性 中图分类号： TH79 文献标识码： B 文章编号：1001－9286(1999)06－0083－02 SHAN Lian－ju and LIN Yan (Science and Research Center of Qingdao Beer Group Co.,Qingdao,Shandong 266101,China) Abstract: This article introduced a quick and simple way for determining the flocculence of yeast cell(CHICF)using the principle of the hydrophobicity on the surface of cell.The yeast cells suspension was injected into sepharose coagel column,then added with the sodium chloride buffer solution,the hydrophobic cells were absorbed on coagel column.After the above operations,The hydrophobic level of yeast cells which indicated the flocculence of yeast cell was reflected by percentage of cells on the coagel colunm. Key words: determination; yeast; flocculent cell; non－flocculent cell; hydrophobicity 酒糟废液治理好氧工段应用小结 韩祥兵，李 杰，周长久，沙建华，潘广佐 (博兴酒厂，山东 256500) 摘 要： 采用“厌氧—好氧”并用工艺处理薯干类酒糟废液，就好氧工段确保污水符合排放标准，使设备和构筑物处于最佳运行工况及生产过程的工艺特点等做了介绍。 关键词： 综合利用； 酒糟废液； 治理； 好氧工段 中图分类号： TS261.9; X797 文献标识码： B 文章编号：1001－9286(1999)06－0085－03 Treating the Distiller′s Grains and Waste in Aerobic Stage HAN Xiang－bing,LI Jie,ZHOU Chang－jiu,SHA Jian－hua and PAN Guang－zhuo (Boxin Distillery,Shandong 256500,China) Abstract: The distiller′s grains and waste with sweet potato chips as materials was treated with the technology of “Anaerobic－aerobic ”.It was introduced that the aerobic stage ensured the sewage meeting the standard of drainage,the equipments and building struture were under the best conditions.The technological feature of the production process was introduced. Key words: comprehensive utilization; distiller′s grains and waste; treatment; aerobic stage 啤酒副产物中的生物活性物质的利用途径 邹连生 (西南农业大学48＃，重庆 北碚 400716) 摘 要： 详尽的论述了啤酒副产物中所含的生物活性物质的利用途径。 关键词： 综合利用； 啤酒副产物； 生物活性物质； 利用途径 中图分类号： TS261.9 文献标识码： A 文章编号：1001－9286(1999)06－0088－02 Application of the Biological Active Material in Beer By－product ZOU Lian－sheng (South West Agricultural University 48＃,Chongqing 400716， China) Abstract: The application path of the biological active material in beer by－product was introduced. Key words: comprehensive utilization; beer by－product; biological active material; utilize way 论 甑 韩祥兵,曹大湖 (山东博兴酒厂，山东 博兴 256500) 关键词： 酒文化； 甑； 酒甑 中图分类号： K871.3 文献标识码： C 文章编号：1001－9286(1999)06－0090－01 Talking on Steamer HAN Xiang－bing (Boxing Distillery,Boxing,shandong 256500,China) Key words: culture of alcoholic beverage; steamer; steamer for distilling liquor 从色谱分析结果看泰山特曲的特点 姜淑芬 (泰山生产源集团股份有限公司，山东 泰安 271000) 摘 要： 采用HP5890Ⅱ型气相色谱仪，毛细管色谱柱，对浓香型泰山特曲酒进行分离分析，探讨泰山特曲的香味成分的特点及与其他名优酒的比较。 关键词： 浓香型白酒； 香味成分； 气相色谱仪； 毛细管色谱柱； 分析 中图分类号： O657.7； TS262.3＋1 文献标识码： A 文章编号：1001－9286(1999)06－0091－03 The Characteristics of Taishan Tequ Liquor JIANG Shu－fen (Shengliyuan Group Co.Ltd.,Tai'an,Shandong 271000,Chian) Abstract: We adopted the gas chromatography and the capillary column to analyse the components in Taishan Tequ liquor and compare with other famous liquors. Key words: Luzhou－flavour liquor; aroma components; gas chromatography; capillary column; analyse 草莓发酵酒的开发 岳可贞 (中国农村致富技术函授大学吉木萨尔分校， 新疆 831700) 摘 要： 草莓发酵酒是以草莓为原料，经打浆、分离汁液，将汁液经发酵、陈酿制得的酒度为7％～15％(v/v)，总酸为0.45～0.75g/100ml，含糖量为5～13g/100ml的草莓汁酒；把离汁后所剩的浆经发酵、蒸馏、陈酿制得酒度为38％～40％(v/v)，总酸为0.2～0.4g/100ml，总酯为0.075～0.085g/100ml的草莓白兰地。草莓发酵酒保留了草莓的香味和营养成分。香味芬芳、浓郁，呈色显味，醇厚甜绵，表现出发酵酒 特有的色、香、味和纯天然风格。 关键词： 果酒； 草莓发酵酒； 开发； 效益 中图分类号： TS262.7； TS261.4 文献标识码： A 文章编号：1001－9286(1999)06－0094－02 Exploitation of the Strawberry Fermented Wine YUE Ke－zhen (The Correspondence Branch School in the Chinese Countryside Getting Rich,Xinjiang 831700,China) Abstract: The strawberry fermented wine was made from strawberry material,by means of strawberry pulped,juice separated and fermented.Its alcohol degree is 7％～15％(v/v),total acid is 0.45～0.75g/100ml, and sugar is 5～13g/100ml.The residual juice was fermented,distilled and aged to make into strawberry brandy.Its alcohol degree is 38％～40％(v/v),total acid is 0.2～0.4g/100ml and the total ester is 0.075～0.085g/100ml.The strawberry fermented wine keeps the flavour and aroma and nutritious component of the strawberry.It has a heavy fragrance,good colour and enjoyable taste.It shows the special colour,fragrance and smell contained in the fermented wine and the pure natural style. Key words: wine; strawberry fermented wine; exploit; beneficial result 从黄河集团看我国啤酒工业的发展前景 孔凡真 (甘肃教育学院，兰州 730000) 摘 要： 简述了我国啤酒工业的现状、存在问题及发展前景。兰州黄河企业集团公司用无形资产盘活有形资产4亿多元，是我国啤酒行业发展的正确道路。 关键词： 啤酒工业； 现状； 问题； 前景 中图分类号： TS262.5; TS261 文献标识码： C 文章编号：1001－9286(1999)06－0106－03 Observing the Future of Beer Industry in China from the Way of Yellow River Bussiness Co. KONG Fan－zhen (Gansu Educational College,Lanzhou,Gansu 730000,China) Abstract: The present situation,problem and future of Beer Industry in China has been introduced briefly in this paper.With the aid of invisible property,Lanzhou Yellow River Bussiness Company developed tangible assets－more than four hundred million yuan of RMB.It points out a right way to Beer Industry in China. Key words: beer industry; present situation; problem; future 丰质量之翼 载企业腾飞 ——茅台集团习酒有限责任公司以质量拓市场 卢应甫 (茅台集团习酒有限责任公司，贵州 习水 564622) 关键词： 白酒； 企业管理； 质量； 市场 中图分类号： TS262.3; F406 文献标识码： C 文章编号：1001－9286(1999)06－0109－01 Developing the Market with the Product Quality LU Ying－fu (Xijiu Co.Ltd.,Maotai Group,Guizhou 564622,China) Key words: liquor; enterprise management; quality; market 大东牌白酒净化器的应用效果测试 王咏梅 (银川广夏昊都酒业有限公司检验科，宁夏 银川 750001) 关键词： 白酒； 白酒净化器； 应用； 效果 中图分类号： TS262.3； TS261.3 文献标识码： B 文章编号：1001－9286(1999)06－0110－01 The Practical Effect of Dadong Brand Purifier for Liquors WANG Yong－mei (Haodu Liquor－making Industry Co.Ltd., Yinchuan,Ningxia 750001,China) Key words: liquor; purifier for liquor; use; effect 基酒的脱色处理 赵元森，赵兴华 (四川泸州老窖股份有限公司，四川 泸州 646000) 关键词： 基酒； 脱色处理； 茂源脱色剂 中图分类号： TS261.4 文献标识码： C 文章编号：1001－9286(1999)06－0111－01 Decolour Treatment of Basic Liquor ZHAO Yuan－shen and ZHAO Xing－hua (Sichuan Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China) Key words: basic liquor; decolour treatment; Maoyuan Decolour Agent |