Alcoholic Strength Research Articles

Visual attention to alcohol labels: an exploratory eye-tracking experiment.

Current alcohol labelling goes unnoticed by consumers. In addition, EU legislation does not obligate the alcohol industry to include any health warning labels on alcohol packagings. This study aims to explore how the size and design of alcohol by volume (ABV) labels, along with the alcohol strength presented on these labels, influence visual attention toward them. We also examine how label size and alcohol strength influence visual attention toward a health warning label on alcoholic beverages. Using an experimental human laboratory design, we tracked the eye-movements of 64 participants while they viewed beers with different ABV (0.4%, 4.6% vs. 15%). We measured the number of fixations toward ABV labelling which varied in size and design (text-only vs. traffic light). A health warning label was also included on the beers for half of the participants and size was manipulated as a between-subject factor. Results showed strong evidence that the number of fixations was higher when the ABV labels were larger and used a traffic light system. Likewise, we found a higher number of fixations toward larger health warning labels and differences in visual attention depending on the ABV content presented. In conclusion, this study indicates that current alcohol labelling is insufficient to draw the attention of consumers and suggests that future alcohol labelling must be larger and with a graphic design to attract attention.

Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates

The purpose of this study was to investigate the effect of alcoholic strength by volume (ASV) and storage conditions on turbidity in plum brandies. Different types of filter sheet were also tested for their effects on turbidity, as well as on the chemical composition and organoleptic characteristics of the distillates. The raw materials used were two plum distillates with initial ASVs of 76.77% v/v and 81.92% v/v. The distillates were diluted to alcohol contents of 37.5%, 40% and 50% v/v and stored under various conditions for 64 days. Filtration was performed using two depth filter sheets, with nominal retention rates of 0.40–0.48 μm and 0.80 μm, or with an activated carbon-based filter sheet. The lowest turbidity was observed in samples stored at ambient temperature with an ASV of 50% v/v. Reducing the alcohol content and storage temperature caused turbidity to increase. Samples prepared from distillate with an initial alcohol content of 76.77% v/v were characterized by significantly higher turbidity than those produced from spirit with an initial ASV of 81.92% v/v. Lowering the storage temperature resulted in a larger decrease in the concentration of volatile compounds after filtration. Use of an activated carbon filter sheet caused the greatest decrease in the majority of volatiles. Use of a filter sheet with a nominal retention rate of 0.80 μm led to the greatest improvement in the organoleptics of the tested plum distillates.

Influence of enzymatic treatments on white wine composition

Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

TIMING OF INOCULATION WITH SELECTED WINE BACTERIA ON THE KINETICS OF MALOLACTIC FERMENTATION AND SENSORY PROPERTIES OF VRANEC WINE FROM TIKVESH WINE REGION

The aim of this investigation is to determine the influence of timing of inoculation of four different lactic bacterias by co-inoculation during the fermentation and post-fermentation of Vranec variety, to obtain more balanced wines with refined aromas. VP 41, ML Prime, O-Mega and PN4 are the types of commercial available lactic bacterias produced by Lallemand producer, used in malolactic fermentation (MLF) of wine Vranec. The kinetic of transformation of malic into lactic acid was measured. Also, chemical composition of wine (alcohol strength, specific gravity, total extract, total acids, volatile acids, pH, free and total SO2) was performed. The sensory descriptive analysis was performed. Seven wine experts were involved for the descriptive evaluation of the investigated wines.

Introducing a New Kit based on Modified Chromotropic Acid Method for Easy Determination of Methanol

Methyl alcohol poisoning usually happens by use of contaminated ethanol. So, development of an easy and cost-effective method to determine methanol in these products can be helpful to diagnosemethanolintoxication. The aim of this paper is introducing a new kit based on chromotropic acid method for measuring the methanol content of alcoholic beverages. In this study, a new modified chromotropic acid method (as a kit) was used to determine of methanol in 700 self-made samples with diverse ethanol concentration prepared by "add found" technique. Briefly, in the proposed method, produced formaldehyde by methanol oxidation is reacted with chromotropic acid in a high acidic media. The quantification limit of this kit lies below the permitted dose and safe amount of methanol in the beverages regulated by the European Parliament and the Council. The attained results indicate Limit of Quantification of the method is1250 mg/Land all examined samples with more methanol amounts are easily determined with good accuracy and precision. As for the European standard about permitted dose of methanol in beverages (up to 4000 mg/lin 40% v/v of alcohol strength) and gained results, it seems, this proposed method practically enables rapid and easy quantitative determination of methanol in all kind of alcoholic strength with suitable accuracy and precision. However, conclusive conclusions in this area will require further examination in actual samples of alcoholic beverages. But, to the best of our knowledge, there isn’t any report about such easy method.

Anterior Insular Cortex is Critical for the Propensity to Relapse Following Punishment-Imposed Abstinence of Alcohol Seeking.

Humans with alcohol use disorder typically abstain because of the negative consequences associated with excessive drinking, and exposure to contexts previously associated with alcohol use can trigger relapse. We used a rat model that captures a characteristic of this human condition: namely voluntary abstinence from alcohol use because of contingent punishment. There is substantial variability in the propensity to relapse following extended periods of abstinence, and this is a critical feature preventing the successful treatment of alcohol use disorder. Here we examined relapse following acute or prolonged abstinence. In male alcohol preferring P rats, we found an increased propensity to relapse in Context B, the punishment context after prolonged abstinence. Next, we found that neither alcohol intake history nor the motivational strength of alcohol predicted the propensity to relapse. We next examined the putative circuitry of context-induced relapse to alcohol seeking following prolonged abstinence using Fos as a marker of neuronal activation. The anterior insular cortex (AI) was the only brain region examined where Fos expression correlated with alcohol seeking behavior in Context B after prolonged abstinence. Finally, we used local infusion of GABAA and GABAB receptor agonists (muscimol + baclofen) to show a causal role of the AI in context-induced relapse in Context B, the punishment context after prolonged abstinence. Our results show that there is substantial individual variability in the propensity to relapse in the punishment-associated context after prolonged abstinence, and this is mediated by activity in the AI.SIGNIFICANCE STATEMENT A key feature of alcohol use disorder is that sufferers show an enduring propensity to relapse throughout their lifetime. Relapse typically occurs despite the knowledge of adverse consequences including health complications or relationship breakdowns. Here we use a recently developed rodent model that recapitulates this behavior. After an extended period of abstinence, relapse propensity is markedly increased in the "adverse consequence" environment, akin to humans with alcohol use disorder relapsing in the face of adversity. From a circuitry perspective, we demonstrate a causal role of the anterior insular cortex in relapse to alcohol seeking after extended abstinence following punishment imposed voluntary cessation of alcohol use.

Fluorescence Sensing Behavior for the Detection of Alcoholic Strength and Water Based on Two Novel Metallic Complex Edifices.

Alcoholic strength is a fundamental variable in industry production and its determination is crucial in technological developments. This study offers a novel strategy for fluorescent sensing of alcoholic content based on a terbium coordination complex. In pure water, the emissive compound displays blue luminescence. However, the addition of ethanol into the aqueous solution has induced the recovery of terbium green emissions. In another case, the achieved Eu(III)-phenanthroline complex shows high sensitivity to solvent polarity and the detection of trace amount of water can be realized through an "on-off" change with a low detection limit of 32.4ppm.

TiO₂-KH550 Nanoparticle-Reinforced PVA/xylan Composite Films with Multifunctional Properties.

In order to improve the strength of polyvinyl alcohol (PVA)/xylan composite films and endow them with ultraviolet (UV) shielding ability, TiO2-KH550 nanoparticles was synthesized and added into the PVA/xylan matrix. The TiO2-KH550 nanoparticle dispersed well in the 0.04% sodium hexametaphosphate (SHMP) solution under ultrasonic and stirring treatments. Investigations on the properties of the films showed that TiO2-KH550 had the positive impact on improving the strength, moisture, and oxygen barrier properties of the composite films. The maximum tensile strength (27.3 MPa), the minimum water vapor permeability (2.75 × 10−11 g·m−1·s−1·Pa−1), and oxygen permeability (4.013 cm3·m−2·24 h−1·0.1MPa−1) were obtained under the addition of 1.5% TiO2-KH550. The tensile strength of TiO2-KH550 reinforced composite film was increased by 70% than that of the pure PVA/xylan composite film, and the water vapor and oxygen permeability were decreased by 31% and 41%, respectively. Moreover, the UV transmittance of the film at the wavelength of 400 nm was almost zero when adding ≈1.5~2.5% (weight ratio, based on the total weight of PVA and xylan) of TiO2-KH550, which indicated the PVA/xylan composite films were endowed with an excellent UV light shielding ability.

Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy

Traditional Filuferru is an ancient spirit from Sardinia, Italy, which is usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of crafts Filuferru samples has been accomplished in terms of an evaluation of the alcoholic strength, qualitative and quantitative gas-chromatography–mass spectrometry (GC-MS) analysis of the volatile composition of the distillate, and its trace element composition by means an inductively coupled plasma–mass spectrometry (ICP-MS) method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e., the Italian distilled spirit closer to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal, and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements, and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, which are likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, as described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal, and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol, and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

The effect of alcohol strength on alcohol consumption: a randomised controlled cross-over pilot trial

BackgroundEffective interventions are required to reduce alcohol consumption and its associated harms at the population level. Reducing the alcohol content of beverages has the potential to reduce alcohol consumption through non-conscious processes. Before implementing a randomised controlled trial (RCT) to assess the effect of alcohol strength on alcohol consumption, its feasibility needs to be established. This study aims to pilot a RCT and obtain data to estimate key parameters required when designing a RCT. These key parameters include the direction and size of the intervention effect, the efficacy and efficiency of the study processes and the rates of licenced premises recruitment, participant recruitment and attrition.MethodsA double-blind randomised controlled cross-over pilot trial comparing the number of units of reduced strength lager consumed and the number of units of regular strength lager consumed in a single drinking occasion within licenced premises in the UK.Descriptive statistics will report the efficacy and efficiency of the study processes and the rates of licenced premises recruitment, participant recruitment and attrition. Mean and 95% confidence intervals will be used to compare the consumption of alcohol and the duration of participation in study sessions, between the intervention arm and the control arm. The mean and standard deviation of UK units of alcohol consumed will be used to calculate a sample size for a definitive RCT.DiscussionThis is the first naturalistic experimental study to assess the effect of alcohol strength on alcohol consumption in a single drinking occasion within licenced premises. Results from this pilot study will establish the feasibility of, and inform key data parameters for, a larger scale study.Trial registrationThe trial is registered in the American Economic Association (AEA) Randomised Controlled Trial (RCT) Registry as of 16 June 2017. The unique identifying number is AEARCTR-0002266.

Impact of lower strength alcohol labeling on consumption: A randomized controlled trial.

Objective: Labels indicating low/light versions of tobacco and foods are perceived as less harmful, which may encourage people to consume more. There is an absence of evidence concerning the impact on consumption of labeling alcohol products as lower in strength. The current study tests the hypothesis that labeling wine and beer as lower in alcohol increases their consumption. Method: Weekly wine and beer drinkers (n = 264) sampled from a representative panel of the general population of England were randomized to one of three groups to taste test drinks in a bar-laboratory varying only in the label displayed; Group 1: verbal descriptor Super Low combined with 4% alcohol by volume (ABV) for wine/1% ABV for beer; Group 2: verbal descriptor Low combined with 8% ABV for wine/3% ABV for beer; Group 3: no verbal descriptors of strength (Regular). Primary outcome was total volume (ml) of drink consumed. Results: The results supported the study hypothesis: the total amount of drink consumed increased as the label on the drink denoted successively lower alcohol strength, BLin = .71, p = .015, 95% CI [0.13, 1.30]. Group contrasts showed significant differences between those offered drinks labeled as Super Low (M = 213.77) compared with Regular (M = 176.85), B = 1.43, p = .019, 95% CI [0.24, 2.61]. There was no significant difference in amount consumed between those offered drinks labeled as Low compared with Regular. Conclusions: These results suggest that labeling drinks as lower in strength increases the amount consumed. Further studies are warranted to test for replication in non-laboratory settings and to estimate whether any effects are at a level with the potential to harm health. Trial Registration: ISRCTN15530806.

Colorimetric determination of alcohols in spirit drinks using a reversible solid sensor

A sensor for the colorimetric estimation of the alcoholic content has been developed based on the entrapment of the reagent (4-N,N-dioctylamino)-4‘-trifluoroacetylazobenzene (ETHT 4001) into polydimethylsiloxane (PDMS) modified with tretraethylorthosilicate (TEOS). When exposed to an alcoholic media, the sensor delivers ETHT 4001 so that it reacts with alcohols, resulting in a change in the solution color. The diffusion of the entrapped ETHT 4001 from the polymeric sensor to the working solution depends on the hydrophobicity of both the sensor matrix and the media, while the time of exposure determines whether the reagent reacts with methanol, or with methanol and ethanol. Thus, the sensors are a versatile tool for the estimation of the methanol content in ethanol or in ethanol/water mixtures, and for the measurement of the total alcoholic content (methanol plus ethanol) in an hydroalcoholic media. The proposed sensors are very easy to prepare, and show good precision and long-term stability. Moreover, the reagent delivery is reversible which allows its recovery once the absorbance measurements have been made simply by adding water, so the sensors can be reutilized and the generation of wastes is reduced. The potential utility of the proposed sensors has been demonstrated by measuring the alcoholic strength of commercial spirit drinks, and the methanol content in spiked hydroalcoholic samples.

Raman spectroscopy for wine analyses: A comparison with near and mid infrared spectroscopy

Routine wine analysis are commonly employed to ensure the quality and safety standards, and to meet consumers’ demands and legal requirements. In the last decades, efforts have been done in order to replace the traditional analytical techniques by vibrational spectroscopic techniques such as near infrared (NIR) and mid infrared (MIR) spectroscopy. The potential of these techniques has already been proved by several studies that revealed their ability for the determination of several wine parameters with high levels of precision and accuracy. Raman spectroscopy, (which is also a vibrational technique), was much less explored in the wine industry. In this work, the ability of Raman spectroscopy for routine wine analysis was evaluated and compared to NIR and MIR spectroscopy. Several calibration models were developed aiming the quantitative assessment of alcoholic strength, density, total acidity, volatile acidity, total sugars and pH in white wines. For this purpose, partial least squares (PLS) regression was employed, enabling the correlation between reference results and spectral information obtained by NIR, MIR and Raman spectroscopy. Results revealed the better performance of MIR spectroscopy for the measurement of alcoholic strength (R2P = 0.99, RMSEP=1.77%, and RER=56.41), and total acidity (R2P = 0.98, RMSEP=2.02%, and RER=49.46). Raman spectroscopy was pointed out as the most suitable for the determination of total sugars (R2P = 0.97, RMSEP=5.12%, RER=19.52), and pH (R2P = 0.90, RMSEP=4.92%, RER=20.34). The three techniques presented similar results in what referred the assessment of density (R2P = 0.96, 0.98, and 0.97, RMSEP=4.72%, 3.90%, and 3.80%, for Raman, MIR, and NIR respectively). None of the three techniques seemed to be suitable for the accurate determination of volatile acidity (R2P <0.78, RMSEP>14.32%, and RER<6.98).

To Examine the Relationship and Strength of Alcohol- Related Intimate Partner Violence in Sub-Saharan Africa

Alcohol-related intimate partner violence (IPV) is a serious public health issue which has attracted a lot of research and debates. While some studies have reported the relationship between alcohol and IPV to be linear, others have reported threshold effects. While some studies have found the link to be strong, others have reported weak or no association. Using Logistic regression and meta-analysis, the relationship, strength of relationship and possible moderators of the alcohol-IPV link are investigated in ten sub-Saharan African countries. The results indicates that while alcohol consumption is associated with IPV in three of the countries, alcohol abuse was associated with IPV in the other seven countries lending support for both the linear and threshold effects in sub-Saharan Africa. The meta-analysis showed a strong association between alcohol and physical IPV while a weaker association was observed for the alcohol-sexual IPV link. Moderator analysis showed that the strength of the alcohol-IPV link in sub-Saharan Africa varies with wealth index, marital length, and marital status, and jealousy, place of residence and justification of the use of violence. The nature of moderation was different between countries. The results of this study can be applied to plan country specific and multi-faceted intervention programs.

Adolescents' alcohol use and strength of policy relating to youth access, trading hours and driving under the influence: findings from Australia.

To determine (i) whether the strength of Australian alcohol control policy in three domains (youth access, trading hours and drink driving) changed during the 2000s; and (ii) estimate associations between these policies and adolescent drinking after adjusting for television alcohol advertising exposures, alcohol outlet density, alcohol price changes, exposure to negative articles about alcohol in daily newspapers and adult drinking prevalence. Repeated cross-sectional surveys conducted triennially from 2002 to 2011. Multi-level modelling examined the association between alcohol control policies and drinking prevalence after adjusting for covariates. Four Australian capital cities between 2002 and 2011. Students aged 12-17years participating in a triennial national representative school-based survey (sample size range/survey: 9805-13 119). Outcome measures were: past month drinking and risky drinking (5+ drinks on a day) in the past 7days. Policy strength in each of three domains (youth access, trading hours, drink-driving) were the key predictor variables. Covariates included: past 3-month television alcohol and alcohol-control advertising, alcohol outlet density, alcohol price change, negatively framed newspaper alcohol articles, adult drinking prevalence and student demographic characteristics. During the study period, the strength of youth access policies increased by 10%, trading hours policies by 14% and drink-driving policies by 58%. Past-month and risky drinking prevalence decreased (e.g. past-month: 2002: 47.4% to 2011: 26.3%). Multivariable analyses that included all policy variables and adjusted for year, student and other covariates showed past-month drinking to be associated inversely with stronger trading hours policies [odds ratio (OR)=0.80, 95% confidence interval (CI)=0.69, 0.94], but not youth access (OR=0.92 95% CI=0.81, 1.04) or drink-driving (OR=1.00, 95% CI=0.93, 1.09). Risky drinking was associated inversely with stronger youth access policies (OR=0.82, 95% CI=0.69, 0.98), but not trading hours (OR=0.85, 95% CI=0.66, 1.09) or drink-driving (OR=1.02, 95% CI=0.90, 1.14) policies. Population-directed policies designed to reduce alcohol availability and promotion may reduce adolescents' alcohol use.

The effect on emergency department visits of raised alcohol minimum prices in Saskatchewan, Canada

The province of Saskatchewan, Canada introduced minimum prices graded by alcohol strength in April 2010. As previous research found this intervention significantly decreased alcohol consumption and alcohol-attributable morbidity, we aim to test the association between the intervention and the rate of emergency department (ED) visits in four alcohol-related injury categories [motor vehicle collisions (MVC), assaults, falls and total alcohol-related injuries]. Data on ED visits in the city of Regina were obtained from the Saskatchewan Ministry of Health. Auto-regressive integrated moving average time series models were used to test the immediate and lagged effects of the pricing intervention on rates of alcohol-related nighttime. ED visits and controlled for daytime rates of ED visits, economic variables, linear and seasonal trends, and auto-regressive and moving average effects. The implementation of an alcohol minimum pricing strategy in Saskatchewan was associated with decreased MVC-related ED visits for women aged 26 and over after a 6 month lag period (-39.4%, P < 0.001). There was no significant abrupt effect of this intervention on ED visits of four injury types in any of four gender-age categories; however, rates of ED visits among young males for MVCs and assaults decreased substantially during this study. The minimum pricing policy change led to a lagged decrease in motor vehicle-collision-related ED visits for women older than 25. Of note, there did not appear to be an instantaneous effect on the rate of alcohol-related injury ED visits immediately after the policy implementation nor lagged effects for other gender-age groups.

Compressive and Flexural Strength of Polyvinyl Alcohol–Modified Pavement Concrete Using Recycled Concrete Aggregates

AbstractResearch on the utilization of recycled concrete aggregate (RCA) in civil engineering applications is gaining popularity worldwide due to the increased efforts to promote preservation of th...

枣醋发酵液中还原糖含量和酒精度的可见–近红外高光谱快速定量分析

枣醋发酵液中还原糖含量和酒精度的可见–近红外高光谱快速定量分析

Production and Quality Evaluation of Pineapple Fruit Wine

The fermentation process of pineapple fruit wine was studied. The juice was inoculated with 5% (v/v) active yeast and held at 20 °C for 7 days. Total sugar and pH decreased while the alcoholic strength increased with increasing length of fermentation. The fermented fruit wine contains 2.29 g/L total acid, 10.2 % (v/v) alcohol, 5.4 °Brix soluble solids, pH 3.52. Pineapple wine detected 68 kinds of aroma components, including 34 esters, 13 alcohols. The ester material accounted for 52.25% of the main aroma components. The quality and sensory evaluation results indicated that pineapple fruit wine belongs to a kind of low alcohol wine, so it is easy to be accepted by the public.

Studies Regarding the Main Compositional Parameters and Some Volatile Compounds in Spirits from Iaşi Vineyard

The distillates obtained from wine, both raw and aged, are highly appreciated alcoholic beverages due to the refinement and fineness that characterizes them. Romania’s viticultural conditions are very favourable for these products - which in the last centuries have made regions such as Cognac and Armagnac in France famous. In Romania the aged distillate of wine is called “vinars” and in the Republic of Moldova it is named “divin”. This study analyses how the main compositional parameters and volatile compounds are influenced by the raw material wine, distillation technology, distillation steps, removal of the lower-quality fractions (heads and tails). The raw material used to make the distillates was a mixture of two wines of Fetească albă and Fetească regală, harvest of 2015, from Iasi vineyard. The proposed experimental protocol consisted of the double distillation of a volume of 1000 L of raw material. For the distillation, a simple copper distillery with a deflector was used. From each 10 L of distillate obtained, samples were taken and analysed via gas-chromatography.In the first and second distillation, the largest amounts of acetic acid are found in the head. The highest concentrations of octanoic acid are recorded in tails, as does hexanoic acid. The product obtained after the first distillation recorded an average alcoholic strength of 33.5% vol, which increased after the second distillation, so that the final distillate has an alcoholic strength of 58.5% vol. Concerning the acid profile, the following can be concluded: Acetic acid can be considerably diminished with the removal of the head fractions; Octanoic, hexanoic and decanoic acids fall into the class of short chain fatty acids, can affect the organoleptic qualities but are easily esterify the resulting compounds giving pleasing odour; aging in oak or mulberry wood barrels of crude distillates to achieve the maximum potential is recommended.