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3株商业克鲁维酵母对贺兰山东麓赤霞珠干红葡萄酒增酸效果及酒品质的影响

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食品科学技术学报 2024年第4期42卷 61-74页

作者：孙文静陈建胜束超朱佳祺张军翔宁夏大学葡萄酒与园艺学院宁夏银川750001 宁夏君祥葡萄酒庄有限公司宁夏银川750001 宁夏大学葡萄与葡萄酒教育部工程中心宁夏银川750001

为探究商业化的克鲁维酵母对葡萄酒增酸效果及酒品质的影响,以贺兰山东麓的赤霞珠葡萄为原料,选取了3株商业化的克鲁维酵母:2株耐热克鲁维酵母(Lachancea thermotolerans,1株商品名Excellence X-FRESH,简称“卓越X”;1株商品名ZYMAFLORE... 详细信息

为探究商业化的克鲁维酵母对葡萄酒增酸效果及酒品质的影响,以贺兰山东麓的赤霞珠葡萄为原料,选取了3株商业化的克鲁维酵母:2株耐热克鲁维酵母(Lachancea thermotolerans,1株商品名Excellence X-FRESH,简称“卓越X”;1株商品名ZYMAFLORE OMEGALT,简称“ZO”)和1株乳酸克鲁维酵母(Kluyveromyces thermotolerans,商品名CV E-7,简称“CV E-7”),将它们与酿酒酵母(商品名Excellence XR,简称“XR”)以10∶1的接种量进行顺序发酵实验。分析了3株克鲁维酵母对葡萄酒中有机酸含量、基本理化指标、香气成分组成及感官特性的不同影响。结果表明,卓越X酒样和CV E-7酒样具有显著的增酸效果,特别是乳酸的质量浓度有所提高。所有接种克鲁维酵母的葡萄酒的基本理化指标均符合GB/T 15037—2006要求。卓越X酒样和CV E-7酒样的紫红色色调有显著提高(P<0.05)。相比仅使用酿酒酵母的对照组酒样,混菌发酵制得的酒样中香气化合物种类更丰富,质量浓度更高,尤其是乳酸乙酯、高级醇和脂肪酸的总质量浓度有显著提高(P<0.05)。对OAV大于1的香气活性化合物进行主成分分析,表明卓越X酒样具有更丰富的酯类化合物、高级醇和脂肪酸;CV E-7酒样增加了癸醛、2,3-丁二酮、己酸异戊酯等化合物的质量浓度;ZO酒样中酯类化合物丰富并且异戊醇质量浓度较高。主观评价结果表明,卓越X酒样和CV E-7酒样的得分较高,其次是ZO酒样,最低是未混菌发酵的对照组。研究表明,3株商业克鲁维酵母对贺兰山东麓“赤霞珠”葡萄酒品质都具有积极影响,特别是卓越X和CV E-7的增酸效果良好,可作为贺兰山东麓低酸赤霞珠原料的增酸菌株。希望研究可为赤霞珠葡萄酒的增酸酿造技术提供参考,为葡萄酒品质的提高提供理论依据。

关键词：克鲁维酵母增酸赤霞珠葡萄酒品质

基于京东商城在线评论的国产干红葡萄酒消费特征分析

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中外葡萄与葡萄酒 2024年第1期 112-118页

作者：戈文尚程梦琳张军翔仉瑞宁夏大学葡萄酒与园艺学院宁夏银川750021 宁夏葡萄与葡萄酒研究院宁夏银川750021 宁夏大学经济管理学院宁夏银川750021

移动终端的全民普及重塑了买卖双方的交互关系,消费者发布线上评论的热情持续高涨,各大电商平台由此产生的评论数据为解决企业对消费者需求、了解产品不足提供了突破口。本文以京东商城国产干红葡萄酒的在线评论为数据来源,通过Python... 详细信息

移动终端的全民普及重塑了买卖双方的交互关系,消费者发布线上评论的热情持续高涨,各大电商平台由此产生的评论数据为解决企业对消费者需求、了解产品不足提供了突破口。本文以京东商城国产干红葡萄酒的在线评论为数据来源,通过Python对评论内容进行提取,分析了消费者对产品不同属性的关注点及关注程度。结果表明,消费者的关注点集中在干红葡萄酒的口感、物流服务、性价比和品牌知名度等方面。这可为酒庄新品开发、产品定价、售后服务和品牌建设及管理等带来启示,并为产品数字化精准营销提供决策依据。

关键词：干红葡萄酒在线评论消费特征 Python

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不同容器陈酿对赤霞珠葡萄酒瓶储香气的影响

核农学报 2024年第11期38卷 2143-2154页

作者：朱袁正鸿张众杨慧孙文静王征张军翔宁夏大学葡萄酒与园艺学院宁夏银川750021 宁夏大学生命科学学院宁夏银川750021 葡萄与葡萄酒教育部工程研究中心宁夏银川750021

为探究前期不同容器陈酿及后期瓶储过程中赤霞珠葡萄酒香气及感官特征的变化,本研究以旧橡木桶、陶罐和微氧罐陈酿的葡萄酒为研究对象,基于顶空固相微萃取结合气相色谱-质谱(HS-SPME-GC-MS)技术和定量描述(QDA)法进行12个月的香气变化跟... 详细信息

为探究前期不同容器陈酿及后期瓶储过程中赤霞珠葡萄酒香气及感官特征的变化,本研究以旧橡木桶、陶罐和微氧罐陈酿的葡萄酒为研究对象,基于顶空固相微萃取结合气相色谱-质谱(HS-SPME-GC-MS)技术和定量描述(QDA)法进行12个月的香气变化跟踪,随后装瓶并分析18个月的香气与感官特征变化。结果表明,3种容器陈酿期间葡萄酒香气物质总质量浓度具有差异,随着陈酿时间的增加,酯类物质质量浓度上升,醇类物质质量浓度下降,酸、醛酮、萜烯类物质质量浓度无明显变化规律。瓶储期间,香气物质总质量浓度呈现先降低后升高的趋势,在瓶储12个月时达到最高。在瓶储3~9个月时,旧橡木桶与陶罐陈酿葡萄酒中酯类物质质量浓度低于醇类物质;12~18个月时,酯类物质质量浓度高于醇类物质。多数香气物质质量浓度在瓶储9~12个月时达到最高,异丁醇、正丁醇和苯甲醇质量浓度持续下降,苯甲醛、苯乙醛和糠醛质量浓度持续上升。感官分析表明,旧橡木桶和陶罐陈酿葡萄酒在瓶储后香气更加浓郁,旧橡木桶陈酿使奶油味等特征增强,陶罐陈酿的青椒味突出,微氧罐陈酿的香料味突出。不同容器陈酿会影响葡萄酒及其后期瓶储香气,橡木桶与陶罐陈酿均会提升瓶储香气总质量浓度及酯类物质占比,微氧罐陈酿对香气质量浓度的提升幅度低于其他两种容器。本研究可为合理选择不同葡萄酒陈酿方式、确定瓶储时间提供理论依据。

关键词：赤霞珠葡萄酒容器陈酿瓶储陈酿香气物质感官特征

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Dynamic leakage mechanism of gas drainage borehole and engineering application

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International Journal of Mining Science and Technology 2018年第3期28卷 505-512页

作者： zhang junxiang Li Bo Sun Yuning School of Energy Science and Engineering Henan Polytechnic University Jiaozuo 454003 China State Key Laboratory Cultivation Base for Gas Geology and Gas Control Henan Polytechnic University Jiaozuo 454003 China Collaborative Innovation Center of Coal Safety Production of Henan Province Jiaozuo 454003 China State and Local Joint Engineering Laboratory for Gas Drainage & Ground Control of Deep Mines Henan Polytechnic University fiaozuo 454003 China

Borehole leakage not only affects the gas drainage effect but also presents considerable risk to human security. For the research on the leakage mechanism of gas drainage borehole, the rheological and visco-elastic-plastic characteristics were considered to establish the mechanical model of coal mass around borehole, which is used to analyze the leakage mechanism and deduce the dynamic leakage model. On the basis of the real coal seam conditions, the variation rules of the stress, leakage ring, and air leakage amount were analyzed through numerical simulation, and the influence factors of air leakage amount were also investigated to provide the theoretical basis for the sealing technology. Results show that the air leakage amount of borehole is inversely proportional to the increase in supporting stress and sealing length, and directly correlated with the increase in borehole radius and softening modulus. Using theoretical analysis, we design a novel active supporting sealing technology that can use grouting material to seal the fractures to reduce the leakage channels and also provide supporting stress to prevent borehole deformation. The engineering test results indicate that the average gas concentration with the novel active supporting sealing technology is increased by 162.12% than that of traditional polyurethane sealing method. Therefore, this technology not only effectively resolves borehole leakage but also significantly improves the gas drainage effect.

关键词： Borehole leakage Gas drainage Leakage mechanism Numerical simulation Supporting stress

微氧处理下赤霞珠葡萄酒香气的外源多酚基质效应

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食品与发酵工业 2024年第17期50卷 111-117,I0001,I0002页

作者：朱袁正鸿石方舟张众杨慧王征孙文静张军翔宁夏大学葡萄酒与园艺学院宁夏银川750021 宁夏大学生命科学学院宁夏银川750021 葡萄与葡萄酒教育部工程研究中心宁夏银川750021

该文研究了不同浓度葡萄皮色素、葡萄籽单宁和复合单宁添加的赤霞珠干红葡萄酒在微氧处理后香气成分及感官的变化。采用一次性注射器通过孟氏洗气瓶进行微氧处理,并利用顶空固相微萃取气相色谱-质谱联用技术对香气成分进行测定。结果表... 详细信息

该文研究了不同浓度葡萄皮色素、葡萄籽单宁和复合单宁添加的赤霞珠干红葡萄酒在微氧处理后香气成分及感官的变化。采用一次性注射器通过孟氏洗气瓶进行微氧处理,并利用顶空固相微萃取气相色谱-质谱联用技术对香气成分进行测定。结果表明,添加葡萄籽单宁与复合单宁有利于微氧处理后葡萄酒果香味和花香味的增加,添加0.2 g/L复合单宁酒样的香气品质显著高于未添加外源多酚的酒样(CK)。微氧处理后,所有酒样较原酒香气成分总量均有所上升;较CK而言,添加不同浓度葡萄皮色素使酒样醇类物质含量上升,占比达到82%以上,酯类物质占比降至16%以下,其中异戊醇、正丁醇、正戊醇和正己醇等含量上升;添加不同浓度葡萄籽与复合单宁使酒样酯类物质含量上升,占比达到19%以上,醇类物质占比降至77%以下,其中丁酸乙酯、异丁酸乙酯、乙酸异戊酯、庚酸乙酯和正己酸乙酯等含量上升;所有酒样醛酮类和酸类物质含量均有上升,萜烯类物质含量差异不显著;添加1 g/L葡萄皮色素的酒样微氧处理后香气成分总量最高,醇类物质占比最高;添加0.2 g/L葡萄籽单宁的酒样微氧处理后酯类物质占比最高。综上所述,适量添加外源多酚物质的葡萄酒在进行微氧处理后会对香气产生影响,具有一定的基质效应。

关键词：微氧外源多酚赤霞珠葡萄酒香气成分

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酿酒葡萄细胞壁多糖组分研究进展

食品安全导刊 2024年第15期 155-161页

作者：姬欣欣张军翔高宇宁夏大学食品科学与工程学院宁夏银川750021 宁夏大学葡萄酒与园艺学院宁夏银川750021

酿酒葡萄细胞壁成熟涉及果胶、纤维素、半纤维素等一系列多糖大分子组分的结构调控,同时酿酒葡萄品种、栽培处理与气候等因素也会影响果实成熟过程中细胞壁多糖的结构演化。酿酒葡萄成熟过程及酿造过程中细胞壁多糖组分的结构变化会影... 详细信息

酿酒葡萄细胞壁成熟涉及果胶、纤维素、半纤维素等一系列多糖大分子组分的结构调控,同时酿酒葡萄品种、栽培处理与气候等因素也会影响果实成熟过程中细胞壁多糖的结构演化。酿酒葡萄成熟过程及酿造过程中细胞壁多糖组分的结构变化会影响葡萄酒的品质。本文结合国内外研究进展,简要阐述了酿酒葡萄果实结构及其成熟过程中细胞壁多糖组分的微观修饰机制,同时讨论了葡萄品种、气候、栽培处理对酿酒葡萄果实细胞壁多糖的影响。此外,归纳了酿造过程中不同工艺处理下细胞壁多糖的降解机制,以期为酿酒葡萄细胞壁多糖的进一步研究提供理论参考。

关键词：酿酒葡萄果实细胞壁成熟多糖

FreestandingMo_(3)N_(2) nanotubes for long-term stabilized 2e−intermediate-based high energy efficiency Li-CO_(2) batteries

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SusMat 2023年第2期3卷 276-288页

作者： Guicai Qi junxiang zhang Jianli Cheng Bin Wang Institute of Chemical Materials China Academy of Engineering PhysicsChengduChina Institute of Fundamental and Frontier Sciences University of Electronic Science and Technology of ChinaChengduChina

Li–CO_(2) batteries are considered one of the promising power sources owing to ultrahigh energy density and carbon ***,the sluggish reaction kinetics of 4e−discharged process(Li_(2)CO_(3))impede its potential *** of the efficient strategies for developing cathode catalysts is to stabilize 2e−intermediate Li_(2)C_(2)O_(4) and improve reaction ***,longterm catalysts of stabilized Li_(2)C_(2)O_(4) are barely achieved,whereas cycle stability is far from satisfactory ***,non-noble metal–based Mo_(3)N_(2) is synthesized and employed as freestanding cathodes for Li–CO_(2) *** to rich delocalized electrons of Mo^(2+)and reversible electron localization structure,freestanding Mo_(3)N_(2) cathodes exhibit a low charge potential(3.28 V)with an ultralow potential gap(0.64 V),high energy efficiency of up to 80.46%,fast rate capability,and outstanding cycle stability(>910 h).In situ experiments and theoretical calculation verify that Mo_(3)N_(2) stabilizes 2e−Li_(2)C_(2)O_(4) intermediate by the interaction of Mo^(2+)as active sites where Mo^(2+)promotes the transfer of outer electrons to O,prevents its disproportionation to Li_(2)CO_(3),and promotes reaction kinetics,contributing to high energy efficiency and outstanding cycle *** addition,the pouch-cells deliver ultrahigh energy density of up to 6350.7W h kg^(−1) based on the mass of cathode materials.

关键词： carbon-free freestanding high energy efficiency Li-CO_(2)batteries Mo_(3)N_(2)nanotubes

Effects of micro-oxygenation on the aroma of Cabernet Sauvignon wine from Ningxia,China

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International Journal of Agricultural and Biological Engineering 2022年第4期15卷 251-263页

作者： Zhong zhang Qingchen zhang Huiqing Wang Hongchuan Xia Lijun Sun junxiang zhang School of Life Sciences Ningxia UniversityYinchuan 750021China College of Pharmacy University of FloridaGainesville FL32610USA School of Agriculture Ningxia UniversityYinchuan 750021China School of Food and Wine Ningxia UniversityYinchuan 750021China China Wine Industry Technology Institute Yinchuan 750021China

Micro-oxygenation (MOX) is an effective post-harvest technique for the flavor improvement of grape wine. This study investigated the effect of MOX on the aroma quality of Ningxia wine for the first time. Three sub-region Cabernet Sauvignon dry red wines were treated with different levels of oxygen before or after malolactic fermentation. The wine aroma was analyzed through gas chromatography-mass spectrometry (GC-MS) and quantitative descriptive analysis (QDA) after six months of aging. The data obtained demonstrated that the dose and timing of oxygen addition were key factors influencing the effectiveness of MOX. The most noticeable modifications in wine aroma compounds were generated by an oxygen dosage of 30 (mL/L)/month added before malolactic fermentation. Predominantly, the concentrations of 2-phenylethanol, benzaldehyde, diacetyl, and 2,3-pentanedione showed an increased pattern upon MOX treatments. The sensory analysis revealed that MOX improved the aroma quality of wine by decreasing green and animal odors, meanwhile enhancing the olfactory intensities of dried fruits, flowers, and nuts. This work confirmed that MOX was suitable for aroma modification of Cabernet Sauvignon dry red wine from Ningxia and established a preliminary MOX procedure that can serve as a reference for future applications.

关键词： grape wine micro-oxygenation volatile organic compounds aroma profiles Ningxia

Pump quantum efficiency optimization of 3.5 μm Er-doped ZBLAN fiber laser for high-power operation

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Frontiers of Optoelectronics 2023年第4期16卷 13-23页

作者： Lu zhang Shijie Fu Quan Sheng Xuewen Luo junxiang zhang Wei Shi Jianquan Yao Institute of Laser and Optoelectronics School of Precision Instrument and Optoelectronics EngineeringTianjin UniversityTianjin 300072China Key Laboratory of Opto-Electronic Information Technology Ministry of EducationTianjin UniversityTianjin 300072China

976 nm+1976 nm dual-wavelength pumped Er-doped ZBLAN fiber lasers are generally accepted as the preferred solution for achieving 3.5μm ***,the 2μm band excited state absorption from the upper lasing level(^(4 )F_(9/2)→^(4)F_(7/2))depletes the Er ions population inversion,reducing the pump quantum efciency and limiting the power *** this work,we demonstrate that the pump quantum efciency can be efectively improved by using a long-wavelength pump with lower excited state absorption rate.A 3.5μm Er-doped ZBLAN fber laser was built and its performances at diferent pump wavelengths were experimentally investigated in detail.A maximum output power at 3.46μm of~7.2 W with slope efciency(with respect to absorbed 1990 nm pump power)of 41.2%was obtained with an optimized pump wavelength of 1990 nm,and the pump quantum efciency was increased to 0.957 compared with the 0.819 for the conventional 1976 nm pumping *** power scaling was only limited by the available 1990 nm pump power.A numerical simulation was implemented to evaluate the cross section of excited state absorption via a theoretical ftting of experimental *** potential of further power scaling was also discussed,based on the developed model.

关键词： Fiber laser Mid-infrared Er-doped ZBLAN fiber Dual-wavelength pumping