The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine.S.bccyanus BV818 was inoculated to litchi juice(Heiye)to initiate the fermentation.Acetic acid decreased dramat...The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine.S.bccyanus BV818 was inoculated to litchi juice(Heiye)to initiate the fermentation.Acetic acid decreased dramatically,succinic acid and DL-malic acid increased sharply.Saturated free fatty acid increased,especially the concentration of the free fatty acid with long carbon chain(more than 10 carbons)increased significantly.The unique flavor compounds of fresh litchi including linalool,α-terpineol,β-citronellol and other terpenoids remained in the litchi wine were transformed to other aroma constituents,by which the primary litchi flavor was retained.The wine had a fruity flavor and delicate bouquet and had harmonious sourness and sweetness.The litchi'Heiye'was suitable for being fermented into litchi wine.展开更多
As important in Chinese literary history as Shakespeare is to people in Britain,Li Bai (courtesy name Taibai) has its poems widely recognized and studied by many scholars.Among his abundant and brilliant poetic works,...As important in Chinese literary history as Shakespeare is to people in Britain,Li Bai (courtesy name Taibai) has its poems widely recognized and studied by many scholars.Among his abundant and brilliant poetic works,wine poems stand out as an individual school?with peculiar characteristics.Acclaimed as Shi Xian (the immortal of poems) and Jiu Xian (the immortal of wine),and accompanied by poems and wine all his life,Li Bai is a genius and a romantic figure who took traditional Chinese poetic forms to new heights.His wine poems enjoy extraordinary status in Chinese poetry and wine literature,covering themes including his political ideal,fleeting melancholy due to unfulfilled ambitions,optimistic attitude towards life,sincere and profound friendship,courageous chivalry and dissatisfaction with social reality,all of which have strike a chord with the literati class.展开更多
基金Supported by the Talent Introduction Project of Guangdong University of Petrochemical Technology(513036)the Innovation Project of the High Education Institutions of Guangdong Province(650465)。
文摘The aim was to examine the biotransformation of chemical compounds during the fermentation of litchi wine.S.bccyanus BV818 was inoculated to litchi juice(Heiye)to initiate the fermentation.Acetic acid decreased dramatically,succinic acid and DL-malic acid increased sharply.Saturated free fatty acid increased,especially the concentration of the free fatty acid with long carbon chain(more than 10 carbons)increased significantly.The unique flavor compounds of fresh litchi including linalool,α-terpineol,β-citronellol and other terpenoids remained in the litchi wine were transformed to other aroma constituents,by which the primary litchi flavor was retained.The wine had a fruity flavor and delicate bouquet and had harmonious sourness and sweetness.The litchi'Heiye'was suitable for being fermented into litchi wine.
文摘As important in Chinese literary history as Shakespeare is to people in Britain,Li Bai (courtesy name Taibai) has its poems widely recognized and studied by many scholars.Among his abundant and brilliant poetic works,wine poems stand out as an individual school?with peculiar characteristics.Acclaimed as Shi Xian (the immortal of poems) and Jiu Xian (the immortal of wine),and accompanied by poems and wine all his life,Li Bai is a genius and a romantic figure who took traditional Chinese poetic forms to new heights.His wine poems enjoy extraordinary status in Chinese poetry and wine literature,covering themes including his political ideal,fleeting melancholy due to unfulfilled ambitions,optimistic attitude towards life,sincere and profound friendship,courageous chivalry and dissatisfaction with social reality,all of which have strike a chord with the literati class.
