Wang Zhi-jian

Shanxi Agricultural University

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Jian Wu

Zhejiang University

Jianfeng Ping

Zhejiang University

Yu Xu

ZheJiang Institute For Food and Drug Control

Yanju Chen

Zhejiang University of Science and Technology

Jian Wang

Southeast University

Cheng Qian

Nanjing Normal University

Lixin Zhang

Qufu Normal University

Kang Li

Sinopec (China)

Hong Shen

Fudan University

Guijun Liu

First Affiliated Hospital of Heilongjiang University of Chinese Medicine

Cooperative Institutions

Zhejiang University

Chinese Academy of Sciences

Zhejiang University of Technology

ZheJiang Institute For Food and Drug Control

Shanghai Jiao Tong University

Ministry of Agriculture and Rural Affairs

Fudan University

Chinese Academy of Agricultural Sciences

Tsinghua University

Zhejiang University of Science and Technology

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A Study on the Bitter Factor in Beer

Liquor-making Science & Technology (1999)

Wang Zhi-jian

The bitterness of beer is one of the features distinguishable from the other alcoholic beverages.It was pointed out that the disadvantages of the bitterness in beer was affected by multiphenol substance,water for the saccharification,foam cover in the fermentation,yeast autolysis,oxygen and so on,and the technological route of improving the bitterness in beer was stated.

Autolysis (biology)

Bitter Taste

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Adjustment of and Controls on the Fermentation Temperature of Beer in Tapered Shaped Tank

Liquor-making Science & Technology (2002)

Wang Zhi-jian

The key points to adjustment of and controls on the fermentation temperature of beer in tapered shaped tank were as fol-lows: selection of proper control techniques; controls on the effects of the length of fermentation on temperature; controls on the ef-fects of temperature adjustment on beer flavor; controls on temperature changes during chief fermentation period and biacetyl reduction period; temperature controls and adjustment in temperature dropping periods, generally, temperature dropped from 5~7 ℃to 0~-1℃ with the dropping rate 0.1 ℃/h; and temperature adjustment during cooling phase and storage.(Tran. by YUE Yang)

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Influencing Factors of Malt Quality During the Storage

Liquor-making Science & Technology (2008)

Wang Zhi-jian

A period of storage is necessary for malt to improve its protease activity,its amylase activity and its saccharifying power,which is also helpful for wort filtration and taste improvement,for the increase of malt lixiviating substances,and for the improvement of beer colloid stability.The main influencing factors of malt quality during the storage covered storage mode,storage temperature,ambient humidity,and storage time.Among all the influencing factors,storage temperature was more important.However,all the factors interacted and every procedure was important.Breweries should highly value the effects of storage conditions on malt quality.(Tran.by YUE Yang)

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Beer-Spewing and Its Prevention

Liquor-making Science & Technology (2005)

Wang Zhi-jian

Sudden spewing of CO2 at the moment of cap opening of packed beer (bottled beer or tinned beer) led to the overflow of large amount of foam. Then foamy beer flew out of containers. Such phenomenon was named beer-spewing. The factors influencing beer spewing covered raw materials, hops, calcium oxalate, metal ions, peptide and peptide containing substance. The factors influencing beer-spewing intensity included stirring and shaking, temperature, containers, CO2, bottleneck air. The methods to prevent beer-spewing were as follows: selection of quality raw materials; exclusion of the entry of metal ions into beer; elimination of calcium oxalate by precipitation method or solution method; elimination of dissolved oxygen in beer by use of antioxidant; reduce of bottle neck air; and proper transportation, storage and loading and unloading.

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The Oxidation of Fatty Acid in Beer & Its Prevention

Liquor-making Science & Technology (2006)

Wang Zhi-jian

Fatty acid in beer mainly came from raw materials such as wheat, rice, barley, corn and hops etc. The oxidation of fatty acid was likely to happen in barley preparation, saccharification, fermentation, and beer storage etc., which would influence beer flavor. The main factors influencing the oxidation of fatty acid in beer included temperature, light, oxygen, metal ions and antioxidant. The procedures such as barley preparation, saccharification, fermentation, bottle filling, storage etc. must be under strict management to prevent the oxidation of fatty acid.

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Synthesis of Novel Fragrant Molecules 6-Methoxy-2,6-dimethyl Heptanol Derivatives

Asian Journal of Chemistry (2014)

Xiaodan Guo Quan Li Wang Zhi-jian Weimin Jia

Methoxy elgenol as an important class of monomeric spices, has rich and pleasing aroma of sandalwood and flowers.We have synthesized a series of derivatives of methoxy elgenol, which have the similar structure of (CH3)2COCH3(CH2)3CHCH3CHROH, expecting sandalwood odor molecules.Actually, the novel compounds possess a wide odor range, different from methoxy elgenol, from typically melon odorants to derivatives with floral, marine, fruity, faint scent or even metallic aroma.This work describes the methoxylation of methyl heptenone and Darzens condensation to form 6-methoxy-2,6-dimethyl-heptanol (4), which is an important starting material for synthesizing the derivatives of 6-methoxy-2,6-dimethyl-heptanol (5), namely 8-methoxy-4,8-dimethylnoman-3-ol (5a), 9-methoxy-5,9-dimethyldecan-4ol (5b), 8-methoxy-2,4,8-dimethyl-decan-3-ol (5c), 10-methoxy-6,10-dimethylundecan-5-ol (5d), 9-meth-oxy-2,5,9-trimethyldecan-4ol (5e), 10-methoxy-2,6,10-trimethylundecan-5-ol (5f), 1-cyclopentyl-6-methoxy-2,6-dimethyl-heptan-1-ol (5g), 2-methoxy-2,6dimethyltridecan-7-ol (5h), 1-cyclohexyl-6-methoxy-2,6-dimethylheptan-1-ol (5i), 9-methoxy-5,9-dimethyldec-1-en-4-ol (5j), pleasant smell emanating from 10-methoxy-2,6,10-trimethylundecan-5-ol (5f) with elegant melon and delicatesea breeze, 2-methoxy-2,6dimethyltridecan-7-ol (5h) with faint scent, fruity and oce-an-like taste and 9-methoxy-5,9-dimethyldec-1-en-4-ol (5j) with melon and elegant floral.

Heptanol

10.14233/ajchem.2014.16089

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Area Ratio of Cathode/Anode Effect on the Galvanic Corrosion of High Potential Difference Coupling in Seawater

IOP Conference Series Materials Science and Engineering (2018)

Wang Zhi-jian Yanming Wang Chunli Wang

The galvanic corrosion behaviours of copper nickel alloy(B10)/low-alloy high strength steel(921A) and commercially pure titanium(TA2)/low-alloy high strength steel (921A) was studied by electrochemical method in seawater with different cathode/anode area ratio(Sc/Sa). Results indicated that 921A is the anode and B10 and TA2 is the cathodes. The Sc/Sa has a significant impact on the galvanic corrosion, galvanic corrosion rate of high potential difference coupling showed linear growth with the Sc/Sa, but had extreme because the galvanic potential shift and driving voltage decreases.

Galvanic cell

Galvanic anode

Galvanic corrosion

10.1088/1757-899x/322/2/022046

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Causations of Yeast Autolysis and Its Effects on Beer Quality

Wang Zhi-jian

The release of intracellular album clastic enzyme resulted in yeast autolysis and the causations of yeast autolysis covered:1.yeast species;2.irrational composition of nutritional components in wort;3.application of yeast of higher generation;4.excessive ad-dition of yeast;5.inadequate control of fermentation techniques including temperature,pressure and pH value etc.;6.the recovery time ,method,pressure,and storage conditions of yeast;7.contamination with wild microbes.The yeast autolysis would influence the stability of beer flavor,result in bitterness and acerbity of beer,increase the diacetyl content in beer,reduce the durability of beer foam,cause higher total acid content and pH value in beer,and raise beer filtration cost.The methods to prevent yeast autolysis cov-ered:1.selection of superior primary microbial strains;2.adequate control of yeast addition quantity and yeast generation;3.prepa-ration of the wort with abundant nutrition and rational composition;4.operation of fermentation techniques strictly;5.strengthening the management of yeast quality;6.intensification of sanitary management to ensure fermentation of pure species.(Tran.by YUE Yang)

Autolysis (biology)

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Separation and Characterization of New Components and Impurities in Leucomycin by Multiple Heart-Cutting Two-Dimensional Liquid Chromatography Combined with Ion Trap/Time-of-Flight Mass Spectrometry

Chromatographia (2019)

Jian Wang Guijun Liu Yu Xu Bingqi Zhu Wang Zhi-jian

Ion-mobility spectrometry

10.1007/s10337-019-03754-5

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Citations (9)

Characterization of impurities in sodium cromoglycate drug substance and eye drops using LC-ESI-ion trap MS and LC-ESI-QTOF MS

Journal of Pharmaceutical and Biomedical Analysis (2017)