Abstract: Disclosed in the disclosure is a method for detecting acetaldehyde in wine samples using fluorescent probes, belonging to the field of wine quality control. The detection method of the disclosure is used for measuring acetaldehyde in wines based on fluorescent probes. Under the acidic condition of pH=2.0, the specific binding between the fluorescent probe and acetaldehyde is realized according to the principle of photoelectron induced transfer. The fluorescent probe has a good linear relationship with the concentration of acetaldehyde in a range of 0-200 mg/L, the limit of detection (LOD) is 3.6×10?8 mol/L, and the recovery rate of samples is 94.02-108.12%. The detection method has the advantages including low cost, wide linear range, high sensitivity, and being fast and accurate. The fluorescent probe is successfully applied to the detection and analysis of wine samples and samples in a beer fermentation process.

Abstract: The disclosure relates to a strain of high-temperature sensitive S. pastorianus and application thereof and belongs to the technical field of microorganisms. In the disclosure, the S. pastorianus Pilsner is mutagenized by ARTP, based on the principle that yeast intracellular alkaline phosphatase reacts with BCIP to produce blue precipitates, screening of high-temperature sensitive mutant strains can be carried out according to the appearance time and shade of the blue, and finally a strain of high-temperature sensitive S. pastorianus P-510 is obtained after screening and quickly autolyzed at 37° C. Autolysis of P-510 at 37° C. can promote the dissolution of autolysates to obtain highly flavored nucleotides, glucan and antioxidant active substances, which can be used for production of S. pastorianus autolysates with high nutritional values.

Abstract: The present disclosure discloses a method for screening malt for brewing red beer, and belongs to the field of beer brewing. The method takes different kinds of malt samples as examples, and after whole malt mashing and dilution, mashed wort is diluted with water to a chroma value of 50-80 EBC; and when the red intensity of the mashed wort having a chromatic value of 50-80 EBC is 0.209-0.289, the measured malt can be fermented and brewed into red beer. The method can screen malt for red beer brewing simply and quickly, is of important practical significance for guiding the production of red beer, and lays an important foundation for further brewing red beer with different malt.