Wine Analysis and Testing

Author: Wang Furong, Editor-in-Chief
Publisher:
Publishing Date: 2005-07-01
Features: This book is a part of the "Series on Beverage Production Technology." It is divided into five chapters, providing a detailed introduction to the analysis and testing of raw materials, semi-finished products, and finished products in the production of white wine, beer, wine, yellow wine, and alcohol. The book elaborates on the principles, key points, and operational precautions of routine analysis methods in enterprises to improve the accuracy of analysis and testing by inspectors. Additionally, it includes certain guiding detection projects to enhance product quality and develop new products. Based on routine analysis, the book also appropriately incorporates modern instrumental analysis and testing content, further expanding its depth and breadth. The content is thorough and the writing is fluent, making it suitable for engineering technicians and inspection operators engaged in beverage production. It also provides necessary analysis and testing methods for relevant technical personnel to improve product quality and develop new products, as well as serving as a reference for faculty and students in fermentation engineering, bioengineering, and related disciplines at universities.
[Preface] The brewing industry in China has a long history, with over 20,000 enterprises. Each year, products such as white wine, beer, wine, and yellow wine are launched in hundreds of thousands or even tens of millions of tons, with extremely high consumption, making them essential food in daily life. Alcohol is also an important raw material for the chemical industry. To further promote enterprise development, reduce consumption, improve product quality, develop new products, and meet the material needs of the general public, the "Series on Beverage Production Technology" was compiled. This book is the "Brewing Analysis and Testing" volume. It provides a detailed introduction to the quality inspection of raw materials, the analysis of intermediate products, and the testing of finished products in the production processes of white wine, beer, wine, yellow wine, and alcohol. The book elaborates on the principles, key points, and operational precautions of routine analysis methods in enterprises to improve the accuracy of analysis and testing by inspectors. Additionally, it includes certain guiding detection projects and appropriately incorporates modern instrumental analysis and testing content, further expanding the book's depth and breadth. The division of writing responsibilities for the entire book is as follows: Chapter 1 was written by Li Huaimin, Li Lanying, and Sheng Li from Beijing Niulanshan Liquor Factory and Song Wenjun from Tianjin University of Science & Technology; Chapter 2 was written by Dong Jianjun, Wu Qianjun, and Yang Mei from Qingdao Beer Co., Ltd.; Chapter 3 was written by Wang Shusheng, Chen Weimin, Wang Fang, and Zhang Dai from the Sino-French Joint Venture Wangchao Grape Wine Co., Ltd.; Chapter 4 was written by Liu Fengzhu from Zhengzhou University of Light Industry and Wang Jian from the School of Biological and Agricultural Engineering, Jilin University; Chapter 5 was written by Ma Meifan from Shandong University of Light Industry. The entire book was compiled under the leadership of Professor Wang Furong from Tianjin University of Science & Technology, who was responsible for formulating the outline, organizing the writing, and conducting the final editing. During the writing process of this book, we received strong support from the leaders, technical personnel, and operators of relevant enterprises. We express our heartfelt gratitude here. Due to the limited level of the authors, errors are inevitable. We welcome criticism and corrections.