Alcohol Content Of Beverages Research Articles

The effectiveness of regulations preventing alcohol-related road traffic crashes and fatalities in the European Union countries

Introduction: This article addresses the impact of policy measures on the number of alcohol-related crashes and fatalities in European Union countries. In particular, it assesses (1) whether mild or severe penalty measures should be used to reduce the number of crashes and fatalities caused by alcohol; and (2) whether alcoholic beverages should be treated differently or proportionally to their alcohol content. Methods: This study analyzed the number of alcohol-related crashes and fatalities in 24 European Union countries between 2002 and 2014. The methodology involved fixed-effects panel models, models with instrumental variables, the Hausman–Taylor model, and seemingly unrelated regressions (SUR). SUR improve the results of coefficient estimates when the data are not complete. Results: The results of the SUR indicated that vehicle impoundment, community service, and alcolocks correlate with lower crashes, while detention correlates with lower fatalities. Furthermore, a higher alcohol content in beverages is positively associated with fatalities and negatively associated with the number of crashes. Conclusions: Mild and harsh measures for preventing alcohol-related crashes and fatalities differ in effectiveness; therefore, they should be used simultaneously. Blood alcohol concentration limits were found to be an ineffective tool for preventing crashes and fatalities under the influence of alcohol. Practical implications: The regulatory restrictions on different types of alcohol should be stricter for hard alcohol (especially spirits) and lower for low-alcohol beverages, such as beer, if fewer fatalities are preferred to fewer crashes.

How has the strict lockdown during the SARS-COV-2 outbreak changed the diet of Spaniards?

PurposeWe investigate the impact of a specific macroeconomic shock that occurred as a response to the SARS-COV-2 outbreak, namely the strict lockdown imposed in Spain on the March 14, 2020. MethodsWe use fortnightly purchase data relating to over 50,000 households from a supermarket chain in Catalonia from March to June in 2019 and 2020. Using a panel data approach, we analyse the impact of the lockdown on the caloric content, sugar composition, and alcohol content in beverages and food purchases bought before and after lockdown. We corrected our results to take into account the likelihood of stockpiling. ResultsThe lockdown is related to an increase in unhealthy beverage and food purchases. We find heterogeneous effects across groups of the sample based on cardholder characteristics. Families with children or babies and those in the upper two income quintiles had the unhealthiest changes. As the lockdown went through phases of relaxation, households made better food decisions but maintained unhealthy beverage choices. ConclusionsThe very restrictive lockdown negatively impacted the characteristics of food and beverage purchases made by Spaniards. However, we are unsure whether there was substitution to restaurant and bar visits. Additional work to find out whether there were permanent changes in purchasing behaviour after lockdown ended is needed in the future.

Gas Detection and Classification Using Neural Network Based Gas Sensors

Alcoholic beverages, apart from being haram, also cause loss of consciousness. The influence of alcohol while driving is very dangerous and can result in an accident. For this reason, it is necessary to detect the alcohol content in beverages so that their halal status is known and to avoid the dangers of consuming alcohol. This research is to detect the aroma of alcohol using the MQ-3 gas sensor, which consists of an aroma sensor in general with an Artificial Neuron Network (ANN), such as the number of neurons, layers, and epoch. Most of the learning schemes require testing to optimize the model structure. For this experiment, ANN is used as a liquid classification in grouping alcoholic and non-alcoholic liquids. The MQ-3 gas sensor successfully reads liquid vapor in alcohol with levels of 30%, 50%, 70%, and other water-based liquids. An artificial neural network with 2 hidden layers, 10 neurons, and 1000 iterations with the sigmoid activation function can approach a regression score of 1.1545 and sq error score of 0.5781.

Solvatochromic fluorescent styryl pyrene probes for the quantitative determination of water content in organic solvents

A series of D-π-A fluorescent styryl pyrene probes were synthesized through the Wittig reaction. The introduction of an electron-withdrawing substituent on the phenyl ring creates a push-pull system that shows solvent-dependent intramolecular charge transfer (ICT) and solvatochromic properties. Among these, the styryl pyrene probes with nitro (Py-NO2) and aldehyde (Py-CHO) substituents exhibited remarkable sensitivity to environment polarity. They show remarkable fluorescence changes from green to red, and blue to orange in nonpolar to polar organic solvents, respectively. The results were explained by the Lippert-Mataga and ET(30) models, which were supported by theoretical calculations by the density functional theory (DFT). Importantly, the fluorescence emission of Py-NO2 in organic solvents is sensitive to the presence of water in the range of 0–34.2% (v/v) in THF, 0–9.1% (v/v) in DMF, and 0–39.7% (v/v) in CH3CN. The limits of detection of water were established as low as 0.007%, 0.033%, and 0.036% (v/v) in THF, DMF, and CH3CN, respectively. Py-CHO showed somewhat higher limits of detection than Py-NO2 for the same solvents but exhibited a broad linear response to water content in EtOH between 3.3 and 63.6% (v/v) water content with the limit of detection at 2.350% (v/v). Thus, it is possibly useful as a sensor for the wide range detection of alcohol content in beverages. These push-pull styryl pyrene probes not only served as a new supersensitive fluorescent sensor for the quantitative detection of low to medium-level water content in organic solvents but may also be useful in a broad range of applications.

Stamping method based on 3D printing and disposable napkin: Cheap production of paper analytical devices for alcohol determination in beverages aiming forensics and food control

In this work we report for the first time the use of napkin paper as substrate for production of paper analytical devices (PADs). Napkin paper is a more accessible and cheaper option compared to the most commonly used chromatographic and filter papers. The PADs were easily fabricated by depositing hydrophobic paraffin barriers using a simple stamping contact method. The stamps used here were fabricated by 3D printing. To the best of our knowledge, this is the first report of this stamping approach aiming production of paraffin barriers in PADs. The PADs proposed here were utilized for colorimetric determination of alcohol content in beverages. This method was based on the redox reaction between ethanol and dichromate in acidic medium. As far as we know, this is the first PAD-based method exploring this principle. The image-based method showed a linear range between 0 and 50 % (v/v) ethanol, with a limit of detection of 1.5 %. This concentration range allows the analysis of various alcoholic beverages. The results obtained during the analysis of real samples presented great concordance with the values found by UV–vis spectrophotometry, used for validation (relative error < 5 %). Thus, the new PAD-based colorimetric method reported here shows great potential for applications in areas such as food control and forensics. Moreover, the use of napkin paper for fabrication of PADs appears to be a promising, easier and less expensive option, being specially interesting for places with limited resources.

A Prototype to Detect the Alcohol Content of Beers Based on an Electronic Nose.

Due to the emergence of new microbreweries in the Brazilian market, there is a need to construct equipment to quickly and accurately identify the alcohol content in beverages, together with a reduced marketing cost. Towards this purpose, the electronic noses prove to be the most suitable equipment for this situation. In this work, a prototype was developed to detect the concentration of ethanol in a high spectrum of beers presents in the market. It was used cheap and easy-to-acquire 13 gas sensors made with a metal oxide semiconductor (MOS). Samples with 15 predetermined alcohol contents were used for the training and construction of the models. For validation, seven different commercial beverages were used. The correlation (R2) of 0.888 for the MLR (RMSE = 0.45) and the error of 5.47% for the ELM (RMSE = 0.33) demonstrate that the equipment can be an effective tool for detecting the levels of alcohol contained in beverages.

Rapid Determination of Ethyl Alcohol in Alcoholic Beverages Using a Fluorescent Nanofiber Film

Electrospinning has been recognized as a simple, versatile, and viable technique to fabricate ultrathin nanofibers from various materials, e.g., polymers and composites, in aqueous solutions. In this study, we used polyvinyl alcohol (PVA) as a substrate to synthesize nanofibers by using an electric field between the syringe needle and PVA. The nanofibers demonstrate an immense potential for developing fluorescent detection system of ethyl alcohol from several types of beverages due to their special characteristics of a simple, albeit useful, and effective top-down fabrication process. The development of nanofibers, a fundamental understanding of electrospinning, and properties of the nanofibers, as well as their applications to determine the alcohol content in beverages by direct injection into the fiber surface, were described. This method was accomplished using a PVA nanofiber scaffold as the immobilized sensing film in samples of wine, beer, or some alcohol beverages. Various beverages were tested, which were found to contain low alcohol concentrations. The optical properties of nanofibers in an aqueous PVA solution were observed by fluorescence spectra. The PVA nanofiber films could be useful for detecting the alcohol upto 1.0vol% in a real sample within several seconds. Details of the type of electrospun fibers, and their characteristics were also explained. This study should serve as a guiding tool for nanoscience researchers in fibers, textiles, food validations, and polymer fields.

Impact of low alcohol verbal descriptors on perceived strength: An experimental study.

ObjectivesLow alcohol labels are a set of labels that carry descriptors such as ‘low’ or ‘lighter’ to denote alcohol content in beverages. There is growing interest from policymakers and producers in lower strength alcohol products. However, there is a lack of evidence on how the general population perceives verbal descriptors of strength. The present research examines consumers’ perceptions of strength (% ABV) and appeal of alcohol products using low or high alcohol verbal descriptors.DesignA within‐subjects experimental study in which participants rated the strength and appeal of 18 terms denoting low (nine terms), high (eight terms) and regular (one term) strengths for either (1) wine or (2) beer according to drinking preference.MethodsThousand six hundred adults (796 wine and 804 beer drinkers) sampled from a nationally representative UK panel.Results Low, Lower, Light, Lighter, and Reduced formed a cluster and were rated as denoting lower strength products than Regular, but higher strength than the cluster with intensifiers consisting of Extra Low, Super Low, Extra Light, and Super Light. Similar clustering in perceived strength was observed amongst the high verbal descriptors. Regular was the most appealing strength descriptor, with the low and high verbal descriptors using intensifiers rated least appealing.ConclusionsThe perceived strength and appeal of alcohol products diminished the more the verbal descriptors implied a deviation from Regular. The implications of these findings are discussed in terms of policy implications for lower strength alcohol labelling and associated public health outcomes. Statement of contribution What is already known about this subject? Current UK and EU legislation limits the number of low strength verbal descriptors and the associated alcohol by volume (ABV) to 1.2% ABV and lower.There is growing interest from policymakers and producers to extend the range of lower strength alcohol products above the current cap of 1.2% ABV set out in national legislation.There is a lack of evidence on how the general population perceives verbal descriptors of alcohol product strength (both low and high). What does this study add? Verbal descriptors of lower strength wine and beer form two clusters and effectively communicate reduced alcohol content. Low, Lower, Light, Lighter, and Reduced were considered lower in strength than Regular (average % ABV).Descriptors using intensifiers (Extra Low, Super Low, Extra Light, and Super Light) were considered lowest in strength.Similar clustering in perceived strength was observed amongst the high verbal descriptors.The appeal of alcohol products reduced the more the verbal descriptors implied a deviation from Regular.

Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor

The practice of dealcoholization is used nowadays to reduce the alcohol content in beverages, and osmotic distillation seems to be a convenient membrane process due to its mild operating conditions. The focus is on the quality of final beverage which may lack in taste, flavor, and body. The aim of this work was to evaluate the quality attributes of low-alcohol beers, dealcoholized by osmotic distillation and using stripping solutions specific for the beverage composition. Two types of top-fermented beer were used: Weiss beer, with a very fruity aroma and strong phenolic content, and Bitter beer, with a malt aroma. Regarding the stripping solutions, they were obtained by dilution of the original beer with water, in order to limit the volatile compound loss during the process. Moreover, low-alcohol Weiss beer was also produced by using carbonated stripping solutions (i.e., saturated with CO2 at ambient pressure). The results highlighted that color, bitterness, total phenols, and antioxidant activity were unchanged in the low-alcohol beers but volatile compounds were reduced to a different extent. The lower vapor pressure of some volatile compounds (i.e., 2-phenylethanol, aldehydes) can explain their retention in beer. The carbonation of stripping solutions did not significantly reduce CO2 loss, but aldehydes and total alcohols were better retained in low-alcohol Weiss beer. Esters and other volatile compounds were reduced so that the low-alcohol beer may result with a weak sensory profile, which can be compensated by a re-addition of CO2 before bottling.

Understanding standard drinks and drinking guidelines

For consumers to follow drinking guidelines and limit their risk of negative consequences they need to track their ethanol consumption. This paper reviews published research on the ability of consumers to utilise information about the alcohol content of beverages when expressed in different forms, for example in standard drinks or units versus percentage alcohol content. A review of the literature on standard drink definitions and consumer understanding of these, actual drink pouring, use of standard drinks in guidelines and consumer understanding and use of these. Standard drink definitions vary across countries and typically contain less alcohol than actual drinks. Drinkers have difficulty defining and pouring standard drinks with over-pouring being the norm such that intake volume is typically underestimated. Drinkers have difficulty using percentage alcohol by volume and pour size information in calculating intake but can effectively utilise standard drink labelling to track intake. Standard drink labelling is an effective but little used strategy for enabling drinkers to track their alcohol intake and potentially conform to safe or low-risk drinking guidelines.

Determination of alcohol content in beverages using short-wave near-infrared spectroscopy and temperature correction by transfer calibration procedures.

This paper reports the utilization of short-wave near-infrared (SW-NIR) transmission spectroscopy for rapid and conclusive analysis of alcoholic content (% v/v) in beverages. This spectral region is interesting because common visible diode array spectrometers can be utilized, reducing time and costs in comparison with traditional near-infrared or mid-infrared instruments. A correction of external temperature influence is necessary, and for this purposes two calibration transfer procedures were compared: piecewise direct standardization (PDS) and orthogonal signal correction (OSC). The RMSEP found for the alcoholic content model at 20 degrees C was 0.13% v/v and, after application of transfer calibration procedures at other temperatures (15, 25, 30 and 35 degrees C) using the model built at 20 degrees C, errors of the same order of magnitude were obtained.

Tabulation of Alcohol Content of Beer and Malt Beverages

We present data from the analysis of the alcohol content of 391 beers and malt beverages available for sale in the State of Washington. The beverages were tested by gas chromatography for their alcohol content. Considerable variability in the alcoholic strength was found, even within the same class. Overall, the range of concentrations was 2.92% (v/v) to 15.66% (v/v). The alcohol content of beverages consumed is a critical factor in Widmark or volume-of-distribution-type calculations used to estimate blood or breath alcohol content from patterns of alcohol consumption. Using the correct alcohol content for beer, when the brand is known, can make a significant difference in the reliability of the calculation, and the data presented here should assist with optimizing the accuracy of the calculation.

Prevention policies.

Alcohol is a special commodity because of its dependence producing properties and the extent and severity of problems associated with its use, many of which are preventable. The elements of a comprehensive preventive policy include: controls to raise the price of alcohol; controls on the availability of alcohol, particularly minimum age limits for the purchase of alcohol and limits to the hours and days of sale of alcohol and numbers of outlets; controls on the use of alcohol, particularly restricting drinking and driving; product safety standards, particularly information on the alcohol content of beverages, controls on marketing, particularly restrictions on advertising and sponsorship and; education and information programmes, including those based at a community level to promote support for prevention policies and those based in schools and primary health care.

Alcohol content variation in the assessment of alcohol consumption

Most investigators have not adequately accounted for the alcohol content of different beverages when assessing alcohol consumption. Considerable research has assesed consumption in terms of the number of standard drinks. A problem with standard drink measures is that different distilled spirits, wines, and malt beverages vary considerably in alcohol content. State-to-state and brand-to-brand variations in the strength of different malt beverage brands are provided, as malt beverage alcohol contents are not contained on labels due to federal and state regulations. Ignoring alcohol content variation when estimating consumption can produce a large amount of error. Alcohol consumption should be assessed in terms of the number, size, and alcohol content of beverages.

Determination of alcohol content in beverages by phase titration

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTDetermination of alcohol content in beverages by phase titrationD. B. Walters, Ishwar D. Chawla, and Donald Warren. RogersCite this: J. Agric. Food Chem. 1968, 16, 2, 259–261Publication Date (Print):March 1, 1968Publication History Published online1 May 2002Published inissue 1 March 1968https://doi.org/10.1021/jf60156a009RIGHTS & PERMISSIONSArticle Views426Altmetric-Citations1LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (300 KB) Get e-Alerts Get e-Alerts