Academic literature on the topic 'Chinese alcohol industry'
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Journal articles on the topic "Chinese alcohol industry"
1
Liu, Kunyi, Shulai Zhou, Qi Wang, Bin Jiang, Liran Yang, Bing Lu, and Huawei Yuan. "Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose." Czech Journal of Food Sciences 39, No. 3 (June 29, 2021): 160–68. http://dx.doi.org/10.17221/326/2019-cjfs.
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Vinegar residue is a key secondary waste in the brewing industry that is often disposed irresponsibly, due to its large quantity and lack of reasonably effective use, causing environmental pollution issues. NaOH was used to pretreat Chinese vinegar residue, and the reaction products were consumed by the enzyme complex and Saccharomyces cerevisiae 1300 during the stage of simultaneous saccharification and fermentation (SSF). The results show that the optimal pretreatment conditions for Chinese vinegar residue were solid-to-liquid ratio of 1 : 11, NaOH concentration of 2.2%, pretreatment temperature of 63 °C, pretreatment time of 80 min, and amount of 4.9 IU g<sup>–1</sup> xylanase. While these optimal conditions allowed more effective enzymatic degradation of the dried vinegar residue and resulted in the total sugar yield of 66.1%. Subsequently, dried vinegar residue and enzyme complex were added into the SSF process four times, and SSF reacted in a shaker at 120 r min<sup>–1</sup> and 37 °C for 120 h, the yields of ethanol and xylose were 31.4% and 18.5%, respectively. Therefore, the method of Chinese vinegar residue for alcohol and xylose production by SSF was proved.
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Liu, Shiwei, Fulin Huang, Xiaolei Zhu, Suhua Zhou, Xiang Si, Yan Zhao, Yang Liu, Xiaochang Zhang, and Sally Casswell. "China’s Changing Alcohol Market and Need for an Enhanced Policy Response: A Narrative Review." International Journal of Environmental Research and Public Health 19, no. 10 (May 11, 2022): 5866. http://dx.doi.org/10.3390/ijerph19105866.
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This study describes trends in alcohol consumption in the context of an expanding commercial context, current policy responses, and flaws in relation to international best practice for alcohol control in China. We surveyed the literature and other documents in Chinese or English up to December 2020 on policy responses to alcohol consumption and harm, industry structure, and marketing practices in China. Databases searched included PubMed, China National Knowledge Internet, Wanfang Data, Web of Science, and Baidu Scholar. We also scanned the official websites of government organizations and gathered information using snowballing. We analyzed existing alcohol policy against evidence-based, cost-effective policies for reducing alcohol harm. Our findings show that although some restrictive policies have been enacted with potential impacts on alcohol harm, they are not comprehensive, and some are poorly executed. The long history of alcohol use remains an important element in alcohol consumption by the Chinese population. However, alcohol marketing and promotion, ease of access, and affordability have become increasingly prominent. The gaps identified in alcohol policy suggest improved strategies and measures to reduce the harmful use of alcohol are urgently needed in China.
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Cockx, Lara, Giulia Meloni, and Johan Swinnen. "The Water of Life and Death: A Brief Economic History of Spirits." Journal of Wine Economics 16, no. 4 (November 2021): 355–99. http://dx.doi.org/10.1017/jwe.2021.9.
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AbstractSpirits represent around 50% of global alcohol consumption. This sector is much less studied than other alcoholic beverages such as wine or beer. This paper reviews the economic history of spirits and analyzes recent trends in the spirits markets. The technology to produce spirits is more complex than for wine or beer. Distillation was known in ancient Chinese, Indian, Greek, and Egyptian societies, but it took innovations by the Arabs to distill alcohol. Initially, this alcohol was used for medicinal purposes. Only in the Middle Ages did spirits become a widespread drink. The Industrial Revolution created a large consumer market and reduced the cost of spirits, contributing to excess consumption and alcoholism. Governments have intervened extensively in spirits markets to reduce excessive consumption and to raise taxes. There have been significant changes in spirits consumption and trade over time. Over the past 50 years, the share of spirits in global alcohol consumption increased from around 30% to around 50%. In the past decades, there was strong growth in emerging markets, including in China and India. Recent developments in the spirits industry include premiumization, the growth of craft spirits, and the introduction of terroir for spirits. (JEL Classifications: L51, L66, N40, Q11, Q18)
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Yang, Su-Chiu, Li-Hsun Peng, and Li-Chieh Hsu. "The Influence of Teacup Shape on the Cognitive Perception of Tea, and the Sustainability Value of the Aesthetic and Practical Design of a Teacup." Sustainability 11, no. 24 (December 4, 2019): 6895. http://dx.doi.org/10.3390/su11246895.
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The ceramic industry is among the most profitable industries in the world, but, because of the use of nonrenewable materials and high fuel consumption, it also has a carbon footprint. Ceramic materials account for the majority of drinking vessels. Several scholars found that consumers’ awareness of drinks and purchasing desires are highly correlated with a vessel’s shape and color—in other words, the visual stimulation. However, since prior studies have focused on alcohol, bubble drinks, juice, coffee, cocoa, etc., there has rarely been any research on the appropriate drinking vessels for Chinese tea. This study intends to investigate the visual design of vessels for Chinese tea, in terms of its impact on the taste of the drink, by integrating the thinking and methods of expert users and designers for the sustainability of design and industry. In this study, tea experts and designers were asked for their opinions as a means of data collection. Fuzzy set qualitative comparative analysis (Fs/QCA) was used for data analysis. This study proved that the design of a tea-drinking vessel could have an influence on the perception of the taste and scent of the tea. This research not only brings new meaning to the traditional concept of teacup design, but also reflects famous Japanese craftsman Liu Zongyue’s idea of practical beauty, which is beneficial to promoting Chinese tea culture, and contributes to sustainable design and sustainable behavior.
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Li, Yuanbo. "Sustainable Drinking Bars in China: Evidence, Initiatives, and Guidelines Based on the 2030 Agenda." Sustainability 12, no. 2 (January 7, 2020): 445. http://dx.doi.org/10.3390/su12020445.
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China is a fascinating market in terms of alcohol consumption. Although drinking bars originated in the West, economic and societal developments have spread the concept throughout China. In 2017, there were approximately 59,600 drinking bars in China, with a 44.06 billion RMB market size. Given societal development, the Chinese bar industry has gradually paid attention to environmental protection and sustainable development. A sustainable bar adopts a management model that reduces and recycles waste and saves energy. The social responsibility of bars is reflected in sustainable consumption. The concept of sustainable bars has been well-received worldwide. The 2030 Agenda for Sustainable Development (2030 Agenda) provides direction on sustainable development to relevant stakeholders. The 2030 Agenda contains 17 interactive Sustainable Development Goals (SDGs), including the SDG12. Thus, it is important to explore the development of Chinese sustainable bars under the 2030 Agenda and the 17 SDGs. Hence, the Institute for Sustainable Development Goals (TUSDG) of Tsinghua University, Pernod Ricard China, and Kantar China organized one tripartite research group and conducted investigations on drinking bars from three megacities (Shanghai, Shenzhen, and Beijing) to explore the situation, recognition, perspectives, and actions of sustainable bars in China. The results have significant implications. Moreover, the three parties jointly released the “Sustainable Bar Operation Initiatives” and the “Operational Sustainable Bar Application Guidelines” for the bar industry in China.
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Chen, Yanru, Yin Wan, Wenqin Cai, Na Liu, Jiali Zeng, Chengmei Liu, Hong Peng, and Guiming Fu. "Effects on Cell Membrane Integrity of Pichia anomala by the Accumulating Excessive Reactive Oxygen Species under Ethanol Stress." Foods 11, no. 22 (November 21, 2022): 3744. http://dx.doi.org/10.3390/foods11223744.
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Ethanol stress to yeast is well recognized and exists widely during the brewing process of alcohol products. Pichia anomala is an important ester-producing yeast in the brewing process of Chinese Baijiu and other alcohol products. Therefore, it is of great significance for the alcohol products brewing industry to explore the effects of ethanol stress on the growth metabolism of P. anomala. In this study, the effects of ethanol stress on the growth, esters production ability, cell membrane integrity and reactive oxygen species (ROS) metabolism of P. anomala NCU003 were studied. Our results showed that ethanol stress could inhibit the growth, reduce the ability of non-ethyl ester compounds production and destroy the cell morphology of P. anomala NCU003. The results also showed that 9% ethanol stress produced excessive ROS and then increased the activities of antioxidant enzymes (superoxide dismutase, catalase, aseorbateperoxidase and glutathione reductase) compared to the control group. However, these increased antioxidant enzyme activities could not prevent the damage caused by ROS to P. anomala NCU003. Of note, correlation results indicated that high content of ROS could promote the accumulation of malondialdehyde content, resulting in destruction of the integrity of the cell membrane and leading to the leakage of intracellular nutrients (soluble sugar and protein) and electrolytes. These results indicated that the growth and the non-ethyl ester compounds production ability of P. anomala could be inhibited under ethanol stress by accumulating excessive ROS and the destruction of cell membrane integrity in P. anomala.
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Sang, Yaru, Xiangyang Kang, and Pingdong Zhang. "Effect of Initial Planting Density on the Moisture Content and Chemical Composition of the Triploid Chinese White Poplar (Populus× tomentosa Carrière) Plantation." Forests 13, no. 9 (September 15, 2022): 1494. http://dx.doi.org/10.3390/f13091494.
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The triploid Chinese white poplar (Populus × tomentosa Carrière) features desirable growth traits and wood properties, making it the preferred species in the pulp and paper industries and the sawn timber industry. In this study, we characterized the effects of initial planting densities on the moisture content (MC) and four chemical components (benzene-alcohol (BA), holocellulose (HC), alpha-cellulose (AC), and klason lignin (KL)) of the triploid Chinese white poplar. In this study, 11-year-old Chinese white poplars with three triploid clones (S86, B331, and B301) and one diploid clone (1316) that were planted using seven levels of planting densities (2490, 1665, 1110, 832, 624, 499 and 416 trees/hm2) were examined in the Huabei Great Plain in China. The MC was observed to initially decrease and then subsequently increase with decreasing planting density, and exhibited significant differences under different initial planting densities (0.001 < p < 0.01). In terms of the chemical composition, the BA content of the triploid hybrid clones presented with much higher phenotypic variation (CVp = 17.11%–32.45%) at each planting density compared to either the MC (CVp = 3.73%–11.21%) or the other three chemical composition variations (CVp = 1.16%–11.46%). Substantial differences were observed in the chemical composition of the triploid hybrid clones (p < 0.05), while no differences were found in the chemical composition within the initial planting density categories. The correlation between the chemical composition of wood (BA, HC, AC, and KL) and growth traits was generally weak. These results demonstrate that compared with the MC, the chemical composition of the triploid Chinese white poplar was primarily controlled by its own genetic background and was almost unaffected by the initial planting density. Thus, it is important to select a suitable clone and initial planting density to ensure the full growth of these trees and to improve the quality of pulping in the construction of pulp timber forests.
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Gao, Li-Bing, Uchechukwu Edna Obianwuna, Hai-Jun Zhang, Kai Qiu, Shu-Geng Wu, Guang-Hai Qi, and Jing Wang. "A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS." Foods 11, no. 24 (December 13, 2022): 4027. http://dx.doi.org/10.3390/foods11244027.
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The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.
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Jiang, Xianglan, Jiuping Xu, Jiarong Luo, and Fei Zhao. "Network Design towards Sustainability of Chinese Baijiu Industry from a Supply Chain Perspective." Discrete Dynamics in Nature and Society 2018 (November 1, 2018): 1–19. http://dx.doi.org/10.1155/2018/4391351.
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Sustainable supply chain network design has attracted great attention of academia and industry in recent years. Baijiu is one of the world’s oldest distilled alcoholic beverages and plays a significant role in Chinese culture and Chinese people’s daily life. As the production and consumption of Baijiu have a significant influence on the economic, environmental, and social performance of supply chain management, sustainable supply chain network design decisions are critical to the long-term success of the industry. In concert with the rapidly growing Chinese economy, there is a growing demand for a sustainable Baijiu industry. Therefore, this paper constructs and optimizes a network decision-support model for a sustainable Baijiu industry network design. To achieve this, the Baijiu supply chain is examined and a model is proposed for a design that encompasses economic (costs), environmental (carbon emissions), and social (local employment and regional per capita GDP) dimensions. R language programming is then applied to solve the model. A case example indicated that S1 was the optimal decision for reducing costs, S2 was the optimal solution for minimizing carbon emissions, and S3 was the best for maximizing the social impact. Considering the situation of the Baijiu industry and the focal enterprise, it was concluded that S1 would be the best solution for the case company. And the results verified the effectiveness of the framework. This paper develops a systematic and effective approach that decision-makers can use to conduct sustainable network design for Baijiu enterprises.
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Wang, Yiqin, Jiali Liu, Yanling Xiong, Xuefan Liu, and Xiaowei Wen. "Food Fraud Vulnerability Assessment in the Chinese Baijiu Supply Chain." Foods 12, no. 3 (January 23, 2023): 516. http://dx.doi.org/10.3390/foods12030516.
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As a representative of Chinese alcoholic drinks, baijiu has developed into a mass-consumption commodity. Its simple industrial chain makes it a suitable target for fraudsters. In order to understand the differences and potential factors of fraud vulnerability among groups at various levels, this study constructed a food fraud vulnerability assessment system for the Chinese baijiu supply chain based on routine activities theory. We examined the fraud vulnerability in the baijiu supply chain with data from 243 producers and 45 retailers by using the safe supply of affordable food everywhere (SSAFE) food fraud vulnerability assessment (FFVA) tool. The results indicate that fraud factors related to opportunities have an overall medium vulnerability, while those related to motivations and control measures have an overall medium-low vulnerability. In addition, there are significant differences in the perceived vulnerability of fraud factors across the supply chain. Moreover, retailers have overall higher fraud vulnerability in terms of opportunities and control measures than producers. The main reasons for the frequent occurrence of fraud in the baijiu industry are numerous technical opportunities, strong economic drivers, and insufficient control measures.
Book chapters on the topic "Chinese alcohol industry"
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Sasges, Gerard. "Introduction." In Imperial Intoxication. University of Hawai'i Press, 2017. http://dx.doi.org/10.21313/hawaii/9780824866884.003.0001.
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Indochina’s alcohol monopoly was financially unproductive and politically disastrous. Making sense of this seemingly senseless policy requires placing the monopoly in both global and local contexts. Global contexts include advances in microbiology, the consolidation of the distilling industry, and the spread of new fiscal and administrative technologies. Local contexts include Indochina’s complex physical and human geographies, the contested and incomplete nature of French rule, the dominant position of ethnic Chinese in the Indochinese economy, and widespread popular resistance to the monopoly. As a result, Indochina’s alcohol regime simultaneously transcends and confirms its colonial setting: made possible by developments in industry and government worldwide, at the same time the alcohol regime was indelibly marked by the people and spaces of Indochina and by the authoritarian and racist nature of colonial rule.