Full
Outline
To explore differentiated quality control strategies that are characteristic of Hunan’s region.
Through a combination of online questionnaires and offline field research and sampling inspections, a systematic investigation and analysis were conducted on the raw material sources, process parameters,production processes, and other aspects of 138 sweet wine production entities in Hunan Province; 26 batches of raw-juice sweet wine samples from different production areas in Hunan were randomly selected and tested for their alcohol content, solid content and total acid value.
There are differences between sweet wine producers and small workshops in terms of raw material selection, process standards, and quality and safety control. Product testing revealed that the alcohol content of sweet wine mainly ranged from 0.5%vol to 5.0%vol, the solid content was all greater than 30.0 g/100 g, and the total acid value was within 1.5 g/kg. Some enterprises, due to insufficient technological accumulation or the need for cost control, lacked systematic management of the sources of raw and auxiliary materials, resulting in quality fluctuations. However, some small workshops, due to the lack of standardized equipment and relying solely on experience, were prone to microbial contamination or loss of control over fermentation.
This study reveals the differentiated characteristics and risk hazards of the regionalized production pattern of Hunan’s sweet wine industry. Based on the regional characteristics of Hunan and the concept of standardized production, proposes systematic prevention and control strategies from 3 aspects: Raw material selection, standardization of processing techniques and improvement of policy support systems, aiming to provide reference basis for the development and innovation of Hunan sweet wine products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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