Rum is a distilled alcoholic beverage made through the processes of fermentation and distillation. Rum is generally made from the by-products of sugarcane. The economic prosperity has pushed sales of premium rum brands across the globe. The global rum market is witnessing a CAGR of 2.5% during the forecast period. The non-premium brands dominate the market in 2014. APAC has the highest consumption of rum during the forecast period followed by North America and the RoW.

Organic food and beverages are products that are produced using processes and techniques associated with organic farming. As the name suggests, organic farming entails the use of procedures and raw materials that are natural and biological in their entirety. Even though organic farming may sound like a method that has been recently been put to use, due to the growing awareness of society toward health-related issues, it is actually the most conventional form of farming. In fact, the use of chemicals and fertilizers in farming has only taken a front seat as recently as the 20th century.

The Asia-Pacific food and beverage (F&B) industry continued to thrive in the second half of 2014, despite slowing regional economic growth. Although many countries faced higher raw material and labor costs, overall sales performances improved, and there was increased foreign investment.

In 2013, the US dominated the global hot drinks market with a share of approximately 14.5%. Hot drinks consumption in the country has predominantly been inclined toward coffee. Lately, however, tea consumption is gaining precedence over coffee. During the forecast period, the hot drinks market in the US is expected to grow at a moderate rate both in terms of revenue and volume. By revenue, the market is expected to grow at a CAGR of 1.68%, whereas by volume it is expected to grow at a CAGR of 1.53%. In terms of products, the coffee market is expected to grow at a CAGR of 1.51% by revenue. Tea, on the other hand, is expected to post a higher growth rate of 2.55%. The other hot drinks segment is expected to post a CAGR of 1.64%.

Beer, the most widely consumed beverage in Europe after tea and water, is brewed with four main ingredients, which are as follows: Malts: Though barley is mostly used, other cereals such as wheat, oats, maize, and rice can be used Hops or other natural flavors: These add bitterness to the beer and act as a preservative Water: Usually, hard water is preferred for brewing light ale and soft water for mild ale and stout Beer yeast: It is used for fermentation and available as granules in pots or packets.

本研究提出了一种基于HPLC 的茶叶黄酮苷类物质检测方法，采用此方法分析了西湖龙井茶中黄酮苷类物质在不同冲泡条件下的浸出特性，并通过Dot 值（浓度与阈值的比值）分析黄酮苷类物质对茶汤滋味的影响。结果表明：（1）该检测方法可以较好地分离和测定茶叶中11 种黄酮苷类物质；（2）传统冲泡条件下，西湖龙井茶中以杨梅素-3-O-半乳糖苷（Myr-gala）和槲皮素-3-O-芸香糖苷（Que-rut）为主，随着冲泡温度的提高和时间的延长，11 种黄酮苷类物质除了山柰酚-3-O-芸香糖苷（Kae-rut）外，都呈不同程度的增加，其中槲皮素-3-O-芸香糖苷（Que-rut）和槲皮素-3-O-半乳糖苷（Que-gala）的浸出速率较快，而杨梅素-3-O-鼠李糖苷（Myr-rha）和牡荆素-2"-O-鼠李糖苷（Vit-rha）的浸出速率较慢；（3）通过Dot 值分析，槲皮素-3-O-芸香糖苷（Que-rut）、槲皮素-3-O-半乳糖苷（Que-gala）和杨梅素-3-O-半乳糖苷（Myr-gala）的Dot 值均高于10，可能是茶汤滋味的重要贡献物质。

茶树修剪物直接还田是茶园管理中常见的栽培措施。本文通过提取不同处理的土壤样品总DNA，以未处理土壤样品为对照，利用变性梯度凝胶电泳（PCR-DGGE），研究添加茶树修剪物对茶园土壤真菌群落结构多样性的影响。结果显示，各处理土壤样品的DGGE 图谱中发现许多公共条带，这些共有条带主要属于Pezizomycotina 门、Basidiomycota 门、Mortierellomycotina 门和Mucoromycotina 门；通过DGGE 的条带数和亮度进行真菌群落多样性各项指标的比较，显示各处理的丰富度指数和香农-威纳指数均低于对照，表明茶树修剪物的降解产物和茶树本身固有的酚类物质对茶园的真菌群落有一定的抑制作用。

通过设置施氮水平、有机肥与化肥配施比双因素田间试验，研究了不同施肥结构对茶园土壤有机质和氮素营养、春茶产量和品质的影响。结果表明，与不施肥处理相比，各种施肥处理均能有效提高茶园土壤有机质和全氮含量，且均在900 kg·hm-2 的施氮水平下75%有机肥+25%化肥处理效果最为显著；施肥可以显著提高春茶芽叶密度、百芽重等产量指标；有机肥比例高于25%的氮素处理能显著提高春茶的品质指标，有机肥比例50%以上时效果更好。

以愈创木酚、α-萘酚、没食子酸、L-酪氨酸和单宁酸等5 种酚类物质为底物，采用鉴别培养基筛选法从14 株茶树内生真菌中初筛获得4 株产多酚氧化酶的真菌。根据变色圈的大小、颜色深浅和摇瓶发酵的结果复筛获得产多酚氧化酶能力较强的菌株CSN-13。对菌株CSN-13 产酶营养条件进行初步分析，结果表明，在供试的6 种碳源物质中，以麸皮对菌株CSN-13 产多酚氧化酶的促进作用最为明显；供试的5 种氮源物质中，以硝酸铵的促进作用最为明显； 在发酵培养基中添加茶水， 对产酶有明显的促进作用。采用正交设计对CSN-13 产酶发酵培养基进行初步优化，优化后的培养基配方为：麸皮（40 g·L-1）、硝酸铵（15 g·L-1）、茶水（4 g·L-1）、KH2PO4（2 g·L-1）、MgSO4·7H2O（0.5 g·L-1）、无水CaCl2（0.075 g·L-1）、CuSO4·5H2O（0.01 g·L-1）。采用优化后的培养基，菌株CSN-13 在28℃下培养5 d，酶活力达到241 U·mL-1·min-1，比优化前提高8.5 倍。茶树内生真菌菌株CSN-13 及其发酵产酶培养基的研究为多酚氧化酶的进一步开发打下了基础。

根据以往试验获得的CsE1α 的cDNA 全长序列，利用TAIL-PCR 克隆CsE1α 启动子。测序验证与生物信息学分析后发现，该启动子片段长336 bp，含有2 个CAAT-box，2 个TATA-box，2 个GATA-box，1个LTR，1 个G-box 等顺式作用元件。构建载体转入洋葱内表皮细胞瞬时表达，启动子可启动下游报告基因，使荧光蛋白表达于整个细胞，表明所克隆的启动子具有启动功能。CsE1α 与GFP 融合蛋白瞬时表达表明CsE1α 定位于线粒体。本实验为下一步转基因拟南芥稳定表达，进一步研究CsE1α 基因的表达调控，探讨茶树花粉抗寒的分子生物学机理奠定基础。