Alcohol By Volume Research Articles

Probiotic Lactobacillus plantarumLP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage

AbstractThe increasing demand for plant‐based beverages with improved functional and sensory qualities has guided this study, which examines the bioactive content, functional, and sensory properties of a rice, apple pomace, and sea buckthorn beverage (RASB) fermented with probiotic Lactobacillus plantarum and Saccharomyces cerevisiae. We found out that total polyphenol content (TPC), total flavonoid content (TFC), and β‐carotene were significantly higher in samples with Saccharomyces cerevisiae, particularly in coculture samples. These samples also exhibited elevated alcohol by volume (ABV). Monoculture samples showed increased total flavonol content (TFLC), total anthocyanin content (TAC), and proanthocyanidin. The RASB‐LP sample, containing only Lactobacillus plantarum, revealed the highest antioxidant properties, evidenced by DPPH (94.13 ± 0.05%) and ABTS (97.69 ± 0.09%) assays. Interestingly, 3‐methylbutyl 3‐methylbutanoate, abundant in the unfermented control, was hydrolyzed to 3‐methyl‐1‐butanol in fermented samples, especially those containing Saccharomyces cerevisiae. Sensory evaluation evidenced that RASB‐LP scored highest for aroma and overall acceptability. FTIR analysis also indicated changes in functional groups of RASB samples. Together, our findings suggest that a novel probiotic cereal beverage with enhanced quality can be developed through the addition of fruit and fruit pomace, coupled with fermentation using Lactobacillus plantarum LP28 and Saccharomyces cerevisiae.

Sensory Discrimination Tests for Low- and High-Strength Alcohol

Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals trained in sensory analysis. Experiment 1 used a wide-range discrimination test to estimate low- to high-strength beverages (0–60% alcohol by volume (ABV) in 10% intervals). Experiment 2 included a narrower range of intermediate to high strengths (25–45% ABV in 5% intervals). Experiment 3 used 3-alternative forced choice tests (ISO 13301) to discriminate between beverages of varying strengths. Experiment 1 (n = 16) indicated that estimation ability was dependent upon the beverages’ ABV; as ABV increased, estimation significantly decreased (p < 0.005). These findings were not replicated in Experiment 2 (n = 13). In Experiment 3 (n = 17), a significant perceptible difference between high- and low-strength samples was observed in two of nine conditions (35% vs. 31% ABV (p = 0.009); 41% vs. 37% ABV (p = 0.037)). While people can detect large differences in beverage ABVs, they may have a moderate to poor ability to discriminate between beverages of similar strengths. These findings provide support for public health interventions that promote lower-strength alcoholic beverages.

Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate

Demand for low alcohol beer (LAB) is growing around the world as consumer attitudes towards alcohol consumption shift, with health consciousness and sober driving listed among the possible drivers. In New Zealand, LAB is defined as having no more than 1.15% alcohol by volume (ABV). In industry, physical or biological processes are used to produce no- and low- alcohol beer; however, these methods are typically inaccessible to home brewers, and literature on accessible methods is non-existent. New Zealand honeydew honey (NZHDH) and New Zealand yacon concentrate (NZYC) have recently been chemically profiled in the literature. NZHDH and NZYC contain fermentable sugars, while NZYC also contains a very high percentage of fructooligosaccharides (FOS). This paper aims to incorporate these food materials into LABs using a method accessible to home brewers. The resultant LABs had an alcohol content between 0.61 and 0.86% ABV, well under the 1.15% threshold. Results from sensory analysis showed that all beer samples were somewhat acceptable to consumers; however, penalty analysis determined that hedonic scores could be improved by making the beers more sweet, bitter, and hoppy. Correspondence analysis revealed that the beers containing NZYC were more ‘foamy’ and ‘brown’ than all other beer samples, properties most likely related to the protein content and colour of NZYC respectively. Beers containing NZYC were also found to contain FOS and/or inulins, which are non-digestible sugars and therefore hypocaloric. This study provides an accessible method to produce LAB and shows how NZYC may be incorporated into LABs to yield a functional food.

The effect of alcohol packaging size and strength on U.K. alcohol consumers' classification of alcohol products as containing a single or multiple drinks.

Reductions to the size and strength of alcohol products prompt reductions in alcohol consumption, although these effects may be limited to single drinks rather than packages that contain multiple drinks. This study investigated what product characteristics predict whether a product is seen as a single drink and seeks to identify the thresholds beyond which products are considered to contain multiple drinks. Ninety-four U.K. drinkers from the prolific participant panel categorized 250 alcohol products with varying packaging sizes and strengths into single or multiple drinks. We used multilevel logistic regression to investigate whether packaging size, strength, total alcohol content, and container type predicted the likelihood that products were classified as a single drink across five drink types (beer, cider, ready-to-drink, spirits, wine). We used receiver operating characteristics curve analysis to identify the point at which products become too large or too strong to be considered a single drink by most drinkers. Larger products, bottled drinks, products with higher alcohol by volume (ABV), and higher alcohol content were more likely to be classified as containing multiple drinks. We report thresholds for packaging size, ABV, and total alcohol content where products switch from being seen as a single drink to containing multiple drinks. The thresholds did not significantly differ between low-risk and increased risk drinkers. The reported thresholds can help researchers and policy makers encourage more accurate self-monitoring of alcohol consumption. Future research should test whether single drink classifications moderate the effect of packaging size and strength reductions on alcohol consumption. (PsycInfo Database Record (c) 2023 APA, all rights reserved).

Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer

Breweries and beverage companies have recently been interested in creating innovative beer varieties that deviate from traditional beer styles, with either low-alcohol content <2.5% alcohol by volume (ABV) or the absence of alcohol altogether (<0.5% ABV). Traditional beers (up to 10% ABV) contain numerous intrinsic and extrinsic factors preventing pathogens from proliferation or propagation. Physiochemical properties such as a low pH, presence of ethanol and hop acids, limited oxygen, and specific processing techniques, including wort boiling, pasteurization, filtration, cold storage, and handling, all contribute to microbial stability and safety. The potential change or absence in one or more of these antimicrobial hurdles can render the final product susceptible to pathogen survival and growth. In this study, the effect of pH, storage temperature, and ethanol concentration on the growth or die-off of foodborne pathogens in low and nonalcoholic beers was evaluated. pH and ethanol concentrations were adjusted from their initial values of 3.65 and <0.50% ABV to pHs 4.20, 4.60, and 4.80; and 3.20 ABV, respectively. The samples were inoculated with individual five-strain cocktails of E. coli O157:H7, S. enterica, and L. monocytogenes, then stored at two different temperatures (4 and 14°C) for 63 days. Microbial enumeration was performed using selective agar with incubation at 35°C. Results showed that nonalcoholic beers allowed for pathogen growth and survival, as opposed to the low-alcoholic ones. E. coli O157:H7 and S. enterica grew approximately 2.00 log at 14°C, but no growth was observed at 4°C. L. monocytogenes was more susceptible and fell at, or below, the detection limit rapidly in all the conditions tested. The results show that storage temperature is critical in preventing the growth of pathogens. pH did not appear to have a significant effect on the survival of pathogens (p < 0.05). This challenge study demonstrates the need for beverage manufacturers to prioritize and maintain food safety plans along with practices specific to low- and nonalcoholic beer manufacturers.

Influence of consumption experience on the behavior of craft beer consumers: beginner and experienced consumers

PurposeThis paper aims to identify the profiles of beginner and experienced consumers (BCs and ECs) of craft beer and evaluate their perception, knowledge and purchase intention.Design/methodology/approachA total of 291 craft beer consumers including 148 BCs and 143 ECs participated in the study, which was divided into 2 stages: quantitative research through a questionnaire and conjoint analysis.FindingsBCs are mostly female, with a lower age, income and consumption frequency, presented a shallower understanding of International Bitterness Units (IBU) and considered 7.0% alcohol by volume (ABV) as a high-relative value in craft beers. Otherwise, ECs are mostly men with a higher age and consumption frequency, and they don't consider 50 IBU as high bitterness. The results of conjoint analysis indicate that both groups of consumers attribute greater relative importance to ABV and nonalcoholic beers had lower purchase intentions. Finally, the authors show that beer with 30 IBU and 4.5% ABV is preferred by both BCs and ECs.Originality/valueThe authors' identification about the distinct behaviors of different groups of consumers, based on their consumption time of craft beer, as managerial implications for industries producing craft beer and, as a theoretical contribution, the authors have defined “BCs” and “ECs” based on the experiences with and durations of craft beer consumption.

The impact of varying key sensory attributes on consumer perception of beer body

Beer body remains a poorly defined term, and although technical brewing experts currently describe it as the fullness of flavour and mouthfeel, little is known regarding the impact of different sensory factors on its perception. Previous studies have linked consumer understanding of beer body with viscosity (e.g. thickness, smoothness), alcohol warmth and flavour intensity. Therefore, modifications to these attributes in a base beer were explored. A commercial 0.05 % lager beer was used as the beer base, with ethanol additions at two levels to yield 2.8 and 4.5 % alcohol by volume (ABV), resulting in three levels in total for ethanol. Viscosity, bitterness and hoppy aroma were each increased to perceivably different levels by the addition of carboxymethyl cellulose (CMC), iso-α-acids, and hop oil extract, respectively, resulting in two levels for each (with addition and without). Beer samples (n = 18) were evaluated by naive UK beer consumers (n = 100) for overall liking, the intensity of perceived body and consumer-derived attributes using the Rate-All-That-Apply (RATA) technique. A 4-way ANOVA revealed significant positive effects of all four variables (p < 0.05) on body intensity ratings and significant impacts of ethanol, bitterness and aroma on overall liking. Correlation of RATA data with overall beer body ratings showed positive correlations with sensory attributes; smooth, overall flavour, overall aftertaste, hoppy flavour and negatively correlated with watery mouthfeel. Furthermore, cluster analysis was conducted on the body intensity ratings revealing three distinct consumer clusters based on the variables. This research suggests that beer consumers are not a homogenous group when it comes to body perception, and they place different levels of importance on different variables and their associated sensory attributes.

Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.

Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States

Kombucha is an acidic non-alcoholic fermented tea beverage that has surged in popularity over the past decade. A key driver of this popularity is the perception that kombucha contains microbes that contribute to gut health, a perception that is reinforced by package claims such as “live” and “probiotic”. We surveyed retail-available non-alcoholic (soft) and alcoholic (hard) kombucha and selected 39 products, of which 74.4% included at least one of these claims. Based upon Nuclear Magnetic Resonance (NMR) evaluation of the chemical composition, approximately one-third of soft kombucha products were re-categorized as “soft-aberrant” on the basis of their alcohol by volume (ABV) exceeding 0.5%. Across all three categories, the majority (82.1%) of products were “live”, containing culturable yeast and/or bacteria. However, there were no significant differences in median maximum colony-forming unit (CFU) counts between these categories, nor was there a difference according to package claims. Interestingly, only 6.3% of soft and 10% of soft-aberrant kombucha products exceeded 106 CFU/mL, the threshold that would deliver at least one billion cells in one package. None of the sampled hard kombucha exceeded this threshold. Metabarcoding analyses of microbial communities revealed differences in composition between categories and according to package claims. Notably, the subset of products with “probiotic” claims that listed Bacillus coagulans as an ingredient were enriched in read counts for Bacillus.

Molecular dynamics simulations of flavour molecules in Scotch whisky

Molecular dynamics simulations are used to investigate the interfacial properties of molecules related to flavours of Scotch whisky, in ethanol/water solutions with different values of alcohol-by-volume (ABV). The propensity of flavour molecules to accumulate at the liquid-vapour interface is linked to the evaporation of those molecules into the head space, and consequently their perception when nosing or tasting. The simulation approach is first validated for ethanol/water solutions, without flavour molecules, by comparing simulated and experimental values of the ethanol surface excess and the interfacial tension. The chosen values of ABV are 0% (pure water), 20% (typical dilution for sensory evaluation), 30% (diluted spirit), 40% (typical bottle strength), 50%, 65% and 73% (representing a range of cask strengths), and 100% (pure ethanol). Then, flavour molecules are considered, ranging from hydrophobic to hydrophilic: octane (alkane); octan-1-ol (alcohol); octanal (aldehyde); octanoic acid (carboxylic acid); and ethyl hexanoate (ester). The primary focus is whether there is a positive excess of such molecules at the interface, or whether the molecules remain fully solvated by the liquid layer. The dependence of this excess on ethanol content can be correlated with how flavour molecules are released into the head space on dilution with water, and hence the tasting experience. Additional molecular-level details are presented, such as how organic molecules are oriented with respect to the interface. This illustrates how molecular simulations could be employed to improve our understanding of the links between composition and flavour perception, or to aid the development of low-alcohol spirits with similar sensory characteristics to full strength equivalents.

Nutrition cues on ready-to-drink alcoholic beverage containers sold in grocery stores in Québec City, Canada

Nutrition cues on ready-to-drink alcoholic beverages (RTDs) may create an illusion of healthfulness; however, nutrition information on alcohol in Canada is seldom regulated. This research aimed to systematically record the use of nutrition cues on a subsample of RTDs sold in grocery stores. In July 2021, all available RTDs were purchased from three major grocery store banners in Québec City, Canada. Data regarding container size, purchase format, alcohol-by-volume (ABV), presence of nutrition cues (nutrient claims, other food-related claims and nutrition facts tables [NFTs]) and container surface occupied by nutrition cues were recorded. RTDs were classified as hard seltzers or pre-mixed cocktails and their ABV as “light-strength” (3.5%–4.0% ABV) and “regular-strength” (>4.0%–7.0% ABV). In total (n = 193), 23% were hard seltzers and 17% light-strength. Most RTDs (68%) had ≥1 type of nutrition cue, most often natural flavour claims (45%), an NFT (38%), and calorie claims (29%). Light-strength beverages were more likely than regular-strength to carry any nutrient claim (97% vs. 19%, p < 0.0001), an NFT (97% vs. 26%, p < 0.0001) and other food-related claims (e.g., natural flavour) (88% vs. 52%, p = 0.0002). In adjusted regression analyses, hard seltzers were more likely than pre-mixed cocktails to carry any nutrient claim (AOR = 19.1, 95% CI:7.5,48.7), any other food-related claim (AOR = 7.5, 95% CI:2.9,19.4), and an NFT (AOR = 45.5, 95% CI:12.6,163.9). The mean container surface occupied by nutrition cues was higher for hard seltzers compared to pre-mixed cocktails (13% vs 3%, p < 0.0001). The high proportion of RTDs carrying nutrition cues supports the need to further regulate labelling and marketing of RTDs.

Brewing potential of strains of the boreal wild yeast Mrakia gelida.

Demand for low- or non-alcoholic beers has been growing in recent years. Thus, research is increasingly focusing on non-Saccharomyces species that typically are only able to consume the simple sugars in wort, and therefore have a limited production of alcohol. In this project, new species and strains of non-conventional yeasts were sampled and identified from Finnish forest environments. From this wild yeast collection, a number of Mrakia gelida strains were selected for small-scale fermentation tests and compared with a reference strain, the low-alcohol brewing yeast Saccharomycodes ludwigii. All the M. gelida strains were able to produce beer with an average of 0.7% alcohol, similar to the control strain. One M. gelida strain showing the most promising combination of good fermentation profile and production of desirable flavor active compounds was selected for pilot-scale (40 L) fermentation. The beers produced were matured, filtered, carbonated, and bottled. The bottled beers were then directed for in-house evaluation, and further analyzed for sensory profiles. The beers produced contained 0.6% Alcohol by volume (ABV). According to the sensory analysis, the beers were comparable to those produced by S. ludwigii, and contained detectable fruit notes (banana and plum). No distinct off-flavors were noted. A comprehensive analysis of M. gelida's resistance to temperature extremes, disinfectant, common preservatives, and antifungal agents would suggest that the strains pose little risk to either process hygiene or occupational safety.

Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), color density (CD), tint (T), alcohol by volume (ABV), total soluble solids (TSS), Ph value, total dry extracts (TDE)) were used to establish the quality evaluation model and conduct the principal component analysis (PCA). Based on the results from PCA, the first three principal components accounted for 85.73% of the total quality variability. The consistent ranking of blueberry wines between quality evaluation model and sensory evaluation test verified the reliability of this model. In addition, ultrasonic-treated blueberry wine showed a higher score than the untreated group, which reflected the sensory quality changes of blueberry wine during ultrasonic treatment with high sensitivity. This study provides a theoretical basis for the comprehensive quality evaluation of blueberry wines and reasonable instruction for consumers’ choices.

Proposed alcohol tax reform in the United Kingdom: Implications for wine-exporting countries

AbstractA proposal to reform the United Kingdom's excise duty on alcohol is under consideration during 2022. The proposal would change the tax base from volume of product to volume of alcohol, which would see a fall in the tax on sparkling wine (by about one-fifth), a rise in the tax on fortified wines of 18% alcohol by volume (ABV) (by about one-sixth), and table wines with more (less) than 11.5% ABV would become dearer (cheaper). With taxes on most beers unchanged and taxes on spirits lowered slightly, the pattern of UK wine consumption and imports would alter considerably. This article draws on a global model of national alcoholic beverage markets to estimate the likely bilateral trade effects of this proposed reform to UK excise duties. It compares them with the trade effects of the United Kingdom's first two bilateral free trade agreements (FTAs), following the post-Brexit EU–UK Trade and Cooperation Agreement, which allows Australian and New Zealand vignerons tariff-free access to the UK wine market. Those two FTAs are estimated to cause the United Kingdom to import far more wine than is lost by the proposed changes in UK excise duties.

Evaluation of the variation in relative response factors of GC-MS analysis with the internal standard methods: Application for the alcoholic products quality control

This paper focuses on the evaluation of variation of relative response factors (RRFs) obtained by two internal standard (IS) methods that are used to control the quality of alcoholic products. A standard IS method using 1-pentanol was compared with an “Ethanol as IS” method. The variation of RRF values for both methods was determined using standard solutions based on 20, 40 and 96% ethanol-water matrices. For this purpose, solutions of the ten most abundant volatile compounds were analysed at four different concentrations (250, 500, 1000 and 5000 mg L−1 absolute alcohol, AA) within these matrices. Each solution was measured four times by gas chromatography-mass spectrometry (GC-MS) in single ion monitoring (SIM) mode under repeatability conditions. Our results showed that for the 40% and 96% matrices, the ethanol and standard IS methods showed similar relative standard deviations (RSDs) variation of no more than 2% within the 250–1000 mg L−1 AA volatile compounds concentration range. For the 20% matrix as well as for the 250–5000 mg L−1 AA concentration range the resulting variation in calibration factors reaches 10% for both methods. As for the whole range of 20–96% alcohol by volume (ABV) and 250–5000 mg L−1 AA volatile concentration range, the resultant RRFs for the standard IS method (8% RSD) were more stable than those for the ethanol IS method (almost 40% RSD). Nonlinearity of the signal-to-amount dependence was also assessed with respect to the injection and detection processes.

Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing

Ninety-two wild yeasts were isolated from different fruits, for possible use in brewing, using the technological traits of carbohydrate fermentation and hydrogen sulfide production. Twelve yeasts were selected for identification by sequencing (D1/D2 domain or ITS1-5.8S-ITS2 region) and their volatile compounds production analyzed using gas chromatography. From these analyses, three yeasts were chosen for further characterization and beer production. Strains were characterized by their tolerance to osmotic and ethanol stress, their flocculation profile, growth at different temperatures, apparent attenuation (percentage of sugars converted into alcohol), estimated ABV (alcohol by volume) and reducing sugar profile. Beers were analyzed for alcohol content and sensorial analysis. The isolates CL011 and PB111 (Saccharomyces cerevisiae) and CB341 (Wickerhamomyces anomalus) showed promising properties for brewing, which included high production of interesting volatile compounds (esters, terpenes, lactones, and C13-norisoprenoids) by CL011, a neutral profile by PB111, and the production of non-classic beer volatile compounds by CB341 in a mixed culture. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2031777 .

Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production

Nowadays, the micro-brewing industry aims at yeast strains beyond Saccharomyces cerevisiae, the so-called non-Saccharomyces, for their flavor contribution to the final product. In the present study, two commercial strains of Torulaspora delbrueckii (Prelude and 291) were evaluated for the production of a pale ale beer, in mono- and co-culture fermentations with S. cerevisiae, at 13 and 20 °C. From the results, it was concluded that both non-Saccharomyces yeasts were able to metabolize wort sugars at both temperatures, albeit at a slower rate at 13 °C. The fermented products were sealed in glass bottles (without filtration) and measurements of the ethanol content, color, bitterness, and volatile compounds were conducted after 30 days of storage. The ethanol content obtained from the non-Saccharomyces monocultures varied between 3.90 and 5.50% alcohol by volume (ABV), while that of the co-cultures was not significantly different from the ethanol content obtained by the conventional yeast (4.80–5.80% ABV). Higher bitterness and color values were detected in the non-Saccharomyces fermentations. The analysis of volatile compounds revealed that the two non-conventional yeasts were capable of producing aromatic components, such as higher alcohols and esters, yielding a fruity and floral aromatic profile, especially in the mixed culture fermentation of T. delbrueckii 291 at 13 °C.

Impact of minimum unit pricing on shifting purchases from higher to lower strength beers in Scotland: Controlled interrupted time series analyses, 2015-2020.

On 1 May 2018 Scotland introduced a minimum unit price (MUP) of GB50 pence per unit of alcohol (8g) sold. We analysed household purchase data to assess the impact of MUP in shifting purchases from higher to lower strength beers. Data from Kantar Worldpanel's household shopping panel, with 75 376 households and 4.76 million alcohol purchases, 2015-2020. We undertook interrupted time series analyses of the impact of introducing MUP in Scotland on changes in the proportion of the volume of purchased beer with an alcohol by volume (ABV) ≤3.5% using purchases in England as control. We analysed the moderating impact of the volume of purchased beer with an ABV ≤3.5% on the size of the associated impact of MUP in reducing purchases of grams of alcohol within beer. MUP was associated with a relative increase in the proportion of the volume of beer purchased with an ABV ≤3.5%, Scotland minus England, of 10.9% (95% CI 10.6-11.1), following a 43.6% (95% CI 40.1-47.1) increase in the volume of beer purchased with an ABV ≤3.5%, and a 9.6% (95% CI 9.4-9.8) decrease in the volume of beer purchased with an ABV >3.5%. MUP was associated with reduced purchases of grams of alcohol within beer by 8% (95% CI 7.8-8.3), increasing to 9.6% (95% CI 9.3-9.9), when accounting for the moderating impact of shifts to lower strength beer. MUP seems an effective policy to reduce off-trade purchases of alcohol and encourage shifts to lower strength beers.

Ethanol Concentration of Kombucha Teas in British Columbia, Canada

Kombucha is a sweetened tea beverage fermented by bacterial and yeast cultures. Sweeteners, such as glucose, sucrose, fructose, and others are converted by yeasts into ethanol and then by Acetobacter and other bacterial species into a weak acetic acid solution that is diluted, flavored, and packaged into glass or aluminum cans for consumer consumption. Naturally, fermented kombucha contains 0 to 3% alcohol by volume (ABV). However, kombucha containing ethanol is concerning for pregnant women and young children for whom low levels of ethanol consumption (<3% ABV) create adverse medical outcomes. In the province of British Columbia (BC), Canadian beverages containing >1% ABV are regulated as liquor. This study assessed ethanol concentrations in kombucha collected from processors and purchased at retail venues in BC. Ethanol values were compared with the place of manufacture (country or province) and place of purchase (grocery stores, restaurants, farmers' markets, recreational centers, and processors). Ethanol (n = 684) levels were measured by using a headspace gas chromatography-mass spectrometry method with a detection limit of 0.0002% ABV for ethanol. Overall, teas contained mean and median ethanol of 0.77 and 0.62% ABV, respectively, ranging from nondetectable up to 3.62% ABV. Four kombucha teas (0.6%) made by BC processors tested over 3% ABV, and 31.5% of samples contained ethanol that exceeded the BC regulatory limits for nonalcoholic beverages of 1% ABV. Kombucha manufactured in BC had significantly higher mean ethanol values (1.16% ABV) in comparison to all other places of manufacture. Similarly, mean ethanol tea values obtained from BC processors (1.2% ABV) and restaurants (1.01% ABV) were significantly higher than those obtained at other retail venues. This study demonstrates the potential for alcohol harm to at-risk populations consuming kombucha teas sold in BC.

Impact of Specialty Malts on Wort and Beer Characteristics

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.