Alcoholic Beverage Industry Research Articles

Characterization and volatile profile of passion fruit spirit

The production of fruit distillates is still considered a new concept, with not many studies yet published in this subject, namely regarding the use and direct exploitation of fruits. In Brazil, a country rich in species with unique characteristics, this market niche is an alternative for aggregating high sensorial and economic value to the alcoholic beverage industry. The present work was mainly aimed at using passion fruit, a fruit largely produced and accepted in the country, for developing a new fruit spirit. The passion fruits were selected and pulped, with the pulp being submitted to physicochemical characterization and subsequently to fermentation and distillation. The final product was then analysed according to the Brazilian norms and in terms of aromatic compounds. The passion fruit spirit exhibited good results in terms of its composition, with compounds such as furfural, methanol and minimum acidity being according to the limits established by the Brazilian Ministry of Agriculture, Livestock and Supply (MAPA). Regarding aromatic compounds, 25 compounds were identified, with three of these being present in higher percentages. Besides extending the references on the production of fruit spirits, the present study discusses the perspective of using passion fruit for the production of alcoholic beverages.

In Case You Haven't Heard…

There are many ways regulatory agencies have moved aside to make way for a safer public during the COVID‐19 pandemic: more methadone take‐homes and even home deliveries, video buprenorphine inductions, insurance‐covered telehealth and takeaway alcohol (all safer because consumers and patients don't have to go into crowded areas where the virus could be transmitted). There's great hope by some that some of these will be continued post‐pandemic, especially the lowered barriers to treatment access. But what about takeaway drinks? In Texas, at least, this may be what's happening. Alcohol‐to‐go is very popular. Despite all the implications, including more DUIs and alcohol use disorders, it is so popular it may become permanent in that state, according to a report on the Houston Press website. And the alcoholic beverage industry — not surprisingly — supports it, as do restaurants. Stay tuned. For the report, go to https://www.houstonpress.com/restaurants/could‐alcohol‐to‐go‐become‐permanent‐in‐texas‐11474023.

Five considerations for marketers navigating the changing US beverage alcohol e-commerce landscape

E-commerce accounts for a growing percentage of total retail sales. Until recently, the highly complex and heavily regulated beverage alcohol category has been struggling to keep pace relative to other food and beverage categories. Recent developments in technology, combined with a renewed interest among fast-digitising retailers, have led many executives in the beverage alcohol industry to reconsider their e-commerce strategy and invest more in the channel. For beverage alcohol marketers developing their e-commerce strategies, however, there is little information to help navigate the fast-changing e-commerce landscape and the profoundly complex regulatory landscape. This article reviews the aspects of the regulatory landscape that are relevant to alcohol e-commerce and digital marketing, identifying emerging technologies that are enabling the growth of online alcohol sales, and offering key considerations for marketers building go-to-market strategies for their products in alcohol’s unique e-commerce ecosystem.

Varieties of capitalism, competition policy and the UK alcoholic beverages industry

This article informs a key aspect of the business-government interface; the evolution of competition policy and how firms adapt to it. Drawing on an extensive portfolio of inquiries, what constitutes ‘the market’ and the boundaries of the firm within it is described through the experience of the UK alcoholic beverages industry. In situating competition policy in its historical socio-economic context, this study traces three overlapping eras; family ownership and control, network and conglomerates organisation, and specialisation and financialisation. Issues emerge that inform wider debate, notably the nature of portfolio and network effects, a central and contested theme in contemporary competition policy.

A Scoping Review of “Responsible Drinking” Interventions

ABSTRACT Public health groups, researchers, the beverage alcohol industry, and other stakeholders have promoted and applied the concept of “responsible drinking” for the past 50 years. However, little is known about the state of the existing responsible drinking evaluation research and its application to policy and practice. This project provides a scoping review of studies evaluating responsible drinking interventions. Two primary research questions guided this investigation: (1) To what extent have authors attempted to define the concept of responsible drinking while evaluating responsible drinking interventions? and (2) What is the state of the responsible drinking intervention evaluation literature? We retrieved 49 peer-reviewed articles that evaluated interventions designed to promote “responsible drinking.” Four articles provided, or attempted to provide, an explicit definition of responsible drinking; these four definitions lacked consensus. The existing responsible drinking interventions varied considerably in terms of the messages they attempted to convey (e.g., avoid binge drinking, use protective behavioral strategies, stick to relatively safe drinking limits), again suggesting lack of consensus. We observed greater consensus concerning the approach to evaluating responsible drinking interventions: studies typically recruited college students to complete brief, well-controlled experiments and measured potential predictors of drinking behavior (e.g., attitudes, expectancies, intentions) rather than actual drinking behavior. We discuss limitations of this methodological approach and the need for greater consensus regarding the concept of responsible drinking.

The Alcohol Marketing Landscape: Alcohol Industry Size, Structure, Strategies, and Public Health Responses.

Objective:The purpose of this study is to inform public health efforts to reduce alcohol-related harm by describing the alcohol marketing landscape. We review the size, structure, and strategies of both the U.S. national and global alcohol industries and their principal marketing activities and expenditures and provide a summary of public health responses.Method:Primary data were obtained from advertising and alcohol industry market research firms and were supplemented by searches of peer-reviewed literature, business press, and online databases on global business and trade.Results:Worldwide, alcohol sales totaled more than $1.5 trillion in 2017. Control of alcoholic beverage production and marketing is concentrated globally in the hands of a small number of firms. The oligopoly structure of the producing industry helps to generate high profits per dollar invested relative to other industries, which in turn fund marketing expenditures that function as barriers to entry by other firms. Advertising expenditures are high and advertising is widespread. Stakeholder marketing and corporate social responsibility campaigns assist in maintaining a policy environment conducive to extensive alcohol marketing activity. The most common regulatory response has been alcohol industry self-regulation; statutory public health responses have made little progress in recent years and have lagged behind industry innovation in digital and social marketing.Conclusions:Alcohol marketing is widespread globally and a structural element of the alcoholic beverage industry. Given the level of alcohol-related harm worldwide, global and regional recommendations and best practices should be used to guide policy makers in effective regulation of alcohol marketing.

Alcoholic Industry Is Changing Its Outlook Through CSR

Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.

Alcoholic Industry Is Changing Its Outlook Through CSR

Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.

The Camel’s Nose Under the Tent: Next Steps for State-Based Alcohol Policy After Tennessee Wine and Spirits

Following the repeal of nationwide Prohibition with the ratification of the Twenty-first Amendment on December 5, 1933, states enacted broad controls on the manufacturing, distribution, and sale of alcoholic beverages. These state-based alcohol policies were adopted pursuant to § 2 of the Twenty-first Amendment, which provides that “[t]he transportation or importation into any State, Territory, or possession of the United States for delivery or use therein of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.” Initially, courts construed this provision broadly to confer upon states the authority to exercise “large discretion” in protecting their citizens against the evil incident to intoxicants. States could prohibit any importation of alcoholic beverages which did not comply with conditions prescribed by the states “unfettered by the Commerce Clause.” But state-based alcohol policies must now overcome two additional considerations. First, the U.S. Supreme Court has recognized that § 2 of the Twenty-first Amendment does not supersede all previously adopted positive constitutional provisions. Second, particular attention must now also be given to the negative, or dormant, Commerce Clause. In fact, a trilogy of recent dormant Commerce Clause cases have called into question the states’ longstanding prerogative to regulate the importation of intoxicating liquors for delivery or use within their borders. The first was Bacchus Imports, Ltd. v. Dias, in which the Court held that Hawaii’s liquor-tax exemption for certain locally-produced alcoholic beverages violated the Commerce Clause. The second was Granholm v. Heald, which struck down wine-importation laws in Michigan and New York, finding that they discriminated against interstate commerce in violation of the Commerce Clause, and that such discrimination was neither authorized nor permitted by the Twenty-first Amendment. The third was Tennessee Wine & Spirits Retailers Association v. Thomas, which held that Tennessee’s two-year durational residency requirement for retail liquor store license applicants violated the Commerce Clause because it discriminated against nonresidents and was not justified as a public health or safety measure. Part II of this paper considers the history of state-based regulation of alcoholic beverages within the context of the states’ agreement to ratify the Twenty-first Amendment. It also provides a brief overview of the states’ regulation of alcoholic beverages immediately after the Amendment’s adoption. Finally, it considers the impact of other constitutional provisions. Part III discusses the Court’s initial interpretations of the Twenty-first Amendment. Part IV looks at the Court’s dormant Commerce Clause doctrine as it has been applied to state-based alcohol policies adopted pursuant to § 2. It analyzes Bacchus (liquor taxes), Granholm (imported wine), and Tennessee Wine and Spirits (durational-residency requirements). Part V considers Tennessee Wine’s impact on next steps for state-based regulation of alcoholic beverages. In particular, this part studies the decision’s impact on other states’ durational-residency requirements, direct-to-consumer shipping, and whether a national market for alcoholic beverages is inevitable. This section will also provide recommendations for state legislators, regulators, and the alcoholic beverage industry itself in the wake of the Tennessee Wine decision.

Traditional management of Agave used for mezcal and its associated knowledge: the case of Oaxaca and Aguascalientes, México

Maybe the most known and diffused use of the Agave genus plants is the production of alcoholic beverages, being mezcal and tequila the most consumed. As a matter of fact, increased demand for these beverages has led to important pressures in the ecosystems from which the Agave is obtained. In the present article, we compare management practices carried out by mezcal producers in Oaxaca and Aguascalientes, comparing the state that produces the most volume of mezcal with a state that is new to that industry. We define management as "the interventions, transformations or decisions over natural or artificial systems, their elements and functional processes with explicit purposes", according with Casas et al (2014). We also explore the expressions of management, as ways to take advantage, preserve, restore or take back the vegetable elements of the ecosystem and the agroecosystem, finding important differences in terms of future sustainability for the alcoholic beverage industry.

Supply Chain Management of Alcoholic Beverage Industry Warehouse with Permissible Delay in Payments using Particle Swarm Optimization

Supply Chain Management of Alcoholic Beverage Industry Warehouse with Permissible Delay in Payments using Particle Swarm Optimization

Clustering Spanish alcoholic beverage shoppers to focus marketing strategies

Purpose The purpose of this study is twofold: to analyse the influence of both individual and environmental factors in order to explain alcoholic spending and to identify different groups of alcoholic beverage shoppers. Design/methodology/approach For the research, an online questionnaire was distributed among 1,023 Spanish participants of age more than 18 years. Multivariance techniques were used for analysis, and the results show significant influence of specific motivational domains, brand awareness, perceived culture, socio-demographic variables and purchasing environment. With these results, a cluster analysis was carried out identifying seven groups of alcoholic beverage shoppers. Findings This research confirmed the influence of both individual and environmental factors, and the authors have identified seven different groups of alcoholic beverage shoppers: prosperous, social, non-conformist, postmodern, communities, controllers and planners. This led to the consideration of various management implications, which would boost the success of the beverage industry. Originality/value The originality of this research focuses on identifying different cluster of shoppers who purchase alcoholic beverages and on revealing the characteristics of each identified cluster. Based on the exact profile proposed, the alcoholic beverage industry should design more appropriate marketing strategies to achieve competitive advantage and to reinforce purchasing because in today’s markets, there are fewer and fewer situations where a mass marketing approach is feasible.

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring.

One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for apple pomace fermentation, and L. rhamnosus 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry.

Characterization of a New Saccharomyces cerevisiae Isolated From Hibiscus Flower and Its Mutant With L-Leucine Accumulation for Awamori Brewing.

Since flavors of alcoholic beverages produced in fermentation process are affected mainly by yeast metabolism, the isolation and breeding of yeasts have contributed to the alcoholic beverage industry. To produce awamori, a traditional spirit (distilled alcoholic beverage) with unique flavors made from steamed rice in Okinawa, Japan, it is necessary to optimize yeast strains for a diversity of tastes and flavors with established qualities. Two categories of flavors are characteristic of awamori; initial scented fruity flavors and sweet flavors that arise with aging. Here we isolated a novel strain of Saccharomyces cerevisiae from hibiscus flowers in Okinawa, HC02-5-2, that produces high levels of alcohol. The whole-genome information revealed that strain HC02-5-2 is contiguous to wine yeast strains in a phylogenic tree. This strain also exhibited a high productivity of 4-vinyl guaiacol (4-VG), which is a precursor of vanillin known as a key flavor of aged awamori. Although conventional awamori yeast strain 101-18, which possesses the FDC1 pseudogene does not produce 4-VG, strain HC02-5-2, which has the intact PAD1 and FDC1 genes, has an advantage for use in a novel kind of awamori. To increase the contents of initial scented fruity flavors, such as isoamyl alcohol and isoamyl acetate, we attempted to breed strain HC02-5-2 targeting the L-leucine synthetic pathway by conventional mutagenesis. In mutant strain T25 with L-leucine accumulation, we found a hetero allelic mutation in the LEU4 gene encoding the Gly516Ser variant α-isopropylmalate synthase (IPMS). IPMS activity of the Gly516Ser variant was less sensitive to feedback inhibition by L-leucine, leading to intracellular L-leucine accumulation. In a laboratory-scale test, awamori brewed with strain T25 showed higher concentrations of isoamyl alcohol and isoamyl acetate than that brewed with strain HC02-5-2. Such a combinatorial approach to yeast isolation, with whole-genome analysis and metabolism-focused breeding, has the potentials to vary the quality of alcoholic beverages.

Comparative stability of ficin and papain in acidic conditions and the presence of ethanol

Proteolytic enzymes are used for proteolysis and peptide synthesis which can be run in various conditions including low pH value and the presence of ethanol. The most common cysteine protease applied in acidic-alcoholic conditions is well-characterized papain. Ficin, which is closely related to papain in terms of proteolytic activity and substrate specificity, could potentially be applied in the alcoholic beverage industry and peptide synthesis. The aim of this study was to compare papain and ficin stability in process conditions. Comparative stability study showed that ficin as a mixture of different isoforms has a broader range of stability in respect of pH and cold storage stability, in comparison to papain. It retains about 70% of initial activity after 3-week cold storage at low pH and in the presence of ethanol. Unlike ficin, papain loses about 70% of initial activity in the same incubation period as it is more prone to non-native aggregation that was confirmed by FTIR analysis. The presence of multiple isoforms of ficin stabilizes the protease against cold denaturation and aggregation, making it more suitable for biotechnological and laboratory usage than single papain isoform. It is more cold-stable in alcoholic-acidic and acidic conditions suggesting possible replacement of papain with even lower enzyme concentration.

Russian-Speaking Immigrant Motivation to Become an Entrepreneur in the US

Purpose – According to literature, immigrant entrepreneurs in the US are more likely to start and maintain a business than native-born entrepreneurs. However, there is limited research pertaining to first-generation immigrant entrepreneurs in the US. This paper contributes to the literature pertaining to desire for independence, need for achievement, risk tolerance, other factors that inspire immigrants to start entrepreneurial careers, and related actions that promote business success for Russian-speaking first-generation immigrant entrepreneurs. Design/methodology/approach – This explanatory study examined the influence of desire for independence, need for achievement, risk tolerance, and other factors to determine inspiration to entrepreneurial careers and actions promoting business success with 11 Russian-speaking first-generation immigrants who moved to the US at age 18 years or older and who own US-based companies with three to 20 staff and annual sales of $50,000–$20,000,000. As a qualitative study it is not intended to provide statistically significant information. Findings – Results indicated that there are 12 subfactors within desire for independence, need for achievement, risk tolerance, and other factors that influenced the inspiration of first-generation Russian-speaking entrepreneurs to start a US-based business in the US alcoholic beverages industry. These factors led to nine actions that promote business success. Research limitations/implications – Because the sample consisted entirely of Russian-speaking entrepreneurs who were active distributors of alcoholic beverages within the import/export industry, findings may not be generalizable to non-import/export industries or nonalcoholic beverage product lines. The exclusion of businesses that have ceased operations eliminated insights gained from associated lessons learned preceding closure. The chain of causal evidence for this multiple-case design was consistent with historical admonitions. A longitudinal design may provide more comprehensive insights for causal relationships between constructs. Future research that includes a comparison analysis of other import/export product lines and other non-English-speaking first-generation immigrant entrepreneurs could add value to this study. Practical implications – Because of this research, knowledge about the success of Russian-speaking immigrant entrepreneurs is available, new immigrant entrepreneurs will have references for success, and a meaningful contribution is made to the existing body of knowledge on immigrant entrepreneurship. Originality/value – Plenty of research addresses the amount of money generated by immigrant entrepreneurship (New American Economy, 2016), the increase in the number of immigrants starting businesses since 2000 (Fairlie, 2012), and the impact of immigrant businesses on the US economy (Balasubramanian et al., 2007). There is also a strong literary presence regarding the survival and growth of immigrant businesses, both economically (Kerr and Kerr, 2016) and socially (Wang, 2010). This research contributes to literature pertaining to risk tolerance, desire for independence, need for achievement, and other factors that inspire immigrants to entrepreneurial careers and related actions that promote business success in a comparatively untapped culture: Russian-speaking first-generation immigrant entrepreneurs.

Thermodynamics of Ethanol + Water + 2-Propanol mixture at the range of temperature 288.15-323.15 K

The packing properties of hydroxylic chemicals is very unusual, however these substances find extensive application in food and alcoholic beverage industry. When short alcohols are mixed with water, the entropy of the final system increases far less than we could expected for an ideal solution of ramdomly interacting molecules. Experimental works on thermodynamics helps to understand how hydrophobic headgroups of alcohol molecules in aqueous media cluster together. To this aim, the densities and ultrasonic velocity of the ternary mixtures ethanol + water + 2-propanol at 288.15-323.15 K and atmospheric pressure, have been measured over the whole concentration range, due to the importance of the 2-propanol among the flavor compounds contained into spirit beverages. The experimental data have been analyzed in terms of different theoretical models, an adequate agreement between the experimental and predicted values both in magnitude and sign being obtained, despite the high non-ideal trend. The obtained experimental values indicate varying extent of interstitial accommodation among unlike molecules with strong influence of steric hindrance among aliphatic ends.

NIH responds to NYT article saying NIAAA ‘courted’ alcohol beverage industry for funding

NIH responds to <i>NYT</i> article saying NIAAA ‘courted’ alcohol beverage industry for funding

THE HARMONY OF HEALTH, BEAUTY AND AROMATIC PUNGENCY

Vegetables are considered essential for well-balanced diets since they supply vitamins, minerals, dietary fiber, and chemicals. Thechilli pepper fruits (Capsicum spp.), like many other vegetable crops, are a source of important biological components – the macro-, microelements and antioxidants. In this regard, the chilli pepper can be included in the category of dietetic foods.The most cultivated in Russia chilli pepper varieties belong to the Capsicum annuum L. At present, in the world and in Russia huge number of varieties are selected, with different color, shape and hot and pungent taste of the fruits with a high content of carotenoids, capsaicinoids and ascorbic acid. These varieties belong to the species C. chinense, C. frutescens, C. baccatum and C. pubescens. The fruits of these forms and products of their processing are suitable for industrial applications and are the basis of many sauces, pastes, ketchups, and ingredients, which is used in food, pharmaceutical, confectionery, alcoholic beverage, military and other industries. Chilli peppers, in addition to nutritional value, are ideal for ornamental horticulture, because of the compactness or vice versa weeping form of the stems, suspended like bells and differently colored like a rainbow, fruits, colorful combinations color of leaves and fruits. You can use them and direct planting in the ground, and as a potting culture in balconies, loggias, winter gardens, in combination with other plants.

Utilization of Tetrapleura tetraptera Waste for Energy and Climate Change Mitigation

Charcoal production as practiced in Ghana contributes greatly to the deterioration of the environment through deforestation.Tetrapleura tetraptera is used as a spice and thickener as well as syrup and condiments among others. It now finds wideusage in the alcoholic and non-alcoholic beverage industries. In these operations, huge quantities of waste are generated.The objective of this work was to convert the waste into energy for climate change mitigation. The woody fruit residue ofT. tetraptera and wood cut from the forest were carbonized into charcoal in a steel carbonizer at a temperature of 5000C.Charcoal yield, physicochemical and energy properties were determined. The quantity of trees that would have been cut fromthe forest to produce the same amount of charcoal as obtained from the woody fruit residue was determined. The charcoalyield from Cylicodiscus gabonensis and Acacia nilotica was 25% each whilst the yield from T. tetraptera woody fruit residuewas 30%. T. tetraptera fruit residue was found to be a high yielding charcoal. It showed quality charcoal in terms of highcalorific value and fixed carbon content comparing with the preferred wood species investigated. The use of T. tetraptera fruitwaste is therefore a suitable sustainable option for charcoal production and this option will greatly reduce the environmentalpollution caused by the indiscriminate dumping of the waste.