Commercial Spirits Research Articles

Commercial Spirits for Surfactant-Free Syntheses of Electro-Active Platinum Nanoparticles

The Co4CatTM process is a simple, surfactant-free method to produce colloidal dispersions of precious metal nanoparticles in alkaline mono-alcohols. The synthesis is performed in low-boiling-point solvents and is relevant for industrial production. The robustness of the process is demonstrated by using three different commercial spirits as solvents to obtain Pt nanoparticles. The results demonstrate that careful control of the solvent purity is not needed to achieve the synthesis of stable 2 nm platinum nanoparticle colloids readily active electrocatalysts for energy conversion reactions like the methanol oxidation.

Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach.

In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol, α-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054mg/L) and chlorogenic acid (1.307mg/L) and flavonoids such as catechine (0.882mg/L), quercetin (0.499mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774mg/L) and quercetin-3-O-rhamnoside (0.614mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.

Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol.

During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spirits, a targeted screening of 11 compounds was set up and served to validate their presence in this matrix, implying their release by oak wood during aging. After development and validation of a quantification method, the most abundant and the bitterest lignan, (±)-lyoniresinol, was assayed by liquid chromatography–high resolution mass spectrometry (LC-HRMS) in spirits. Its gustatory detection threshold was established at 2.6 mg/L in spirits. A large number of samples quantified were above this detection threshold, which suggests its effect of increased bitterness in spirit taste. Significant variations were observed in commercial spirits, with concentrations ranging from 0.2 to 11.8 mg/L, which could be related to differences in barrel aging processes. In “eaux-de-vie” of cognac, concentrations of (±)-lyoniresinol were observed in the range from 1.6 mg/L to 12 mg/L. Lower concentrations were measured for older vintages.

Indirect detection of alcoholic strength in spirits by fluorescence method using the polyethyleneimine capped ZnO QDs

We synthesized polyethyleneimine capped ZnO quantum dots (PEI-ZnO QDs) which dispersed well in ethanol by using a two-step method. UV–visible absorption spectroscopy, photoluminescence, Fourier transform infrared spectroscopy, high resolution transmission electron microscope, and field emission scanning electron microscope were used to characterize the as-prepared PEI-ZnO QDs. It emitted green-yellow fluorescence (527nm) for excitation at 355nm. We used the PEI-ZnO QDs to determine the alcoholic strength because of its different property in water and ethanol which caused decrease in the PEI-ZnO QDs fluorescence intensity with increasing water content. With this method, we determined the alcoholic strength of different artificial samples with a linear range from 20% to 60% vol and detected commercial spirits with satisfactory results.

Traditional grain alcohol (bai jiu, [Symbol: see text]) production and use in rural central China: implications for public health.

BackgroundAn estimated 25 % of the alcohol consumed in China is traditional unrecorded alcohol produced and distributed informally. Consequently there is concern about its safety and its contribution to public health risk. Little has been written about this type of alcohol in China.MethodsResearchers observed the manufacture of traditional bai jiu in a rural area of Hubei Province, Central China. Two hundred fifty-nine individuals were interviewed, either individually or in small groups, about their use of and attitudes toward bai jiu. Individuals who made or sold bai jiu were interviewed about local production, distribution, and sale. Key community leaders were asked about risks from local bai jiu production, sale, and use.ResultsAll of the bai jiu makers followed the same basic traditional procedure. Most had learned their craft from a family member or by apprenticeship, and their product was sold to neighbors or nearby villagers. Bai jiu makers typically had a business license and a health certificate. The shops that bought and sold traditional bai jiu were family-run businesses that sold both traditional bai jiu and commercial alcohol to clientele within a close social network. Alcohol (all types) was consumed by 79.9 % of interviewed villagers (89.7 % of males, 50.0 % of females). Of the 207 drinkers in the sample, 72.9 % drank bai jiu, 59.4 % drank beer, and 22.7 % drank commercial spirits. Bai jiu was most often consumed at mealtimes. Bai jiu drinkers believed moderate drinking was healthy and that drinking improved the social atmosphere, and about one-third of them believed drinking too much could result in quarrels and family problems. The bai jiu business provided two sources of income for makers because spent grain from the distillation process could be fed to livestock.ConclusionsProduction, sale, and use of traditional bai jiu occurred within the context of local traditions, values, customs, and social networks. The data did not suggest any significant issues related to contamination. Drinking patterns were similar to those found in other studies of alcohol use in China. Bai jiu was sold mainly to middle-aged or older men, suggesting bai jiu production and use could gradually disappear without intervention.

Effective visualization assay for alcohol content sensing and methanol differentiation with solvent stimuli-responsive supramolecular ionic materials.

This study demonstrates a rapid visualization assay for on-spot sensing of alcohol content as well as for discriminating methanol-containing beverages with solvent stimuli-responsive supramolecular ionic material (SIM). The SIM is synthesized by ionic self-assembling of imidazolium-based dication C10(mim)2 and dianionic 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) in water and shows water stability, a solvent stimuli-responsive property, and adaptive encapsulation capability. The rationale for the visualization assay demonstrated here is based on the combined utilization of the unique properties of SIM, including its water stability, ethanol stimuli-responsive feature, and adaptive encapsulation capability toward optically active rhodamine 6G (Rh6G); the addition of ethanol into a stable aqueous dispersion of Rh6G-encapsulated SIM (Rh6G-SIM) destructs the Rh6G-SIM structure, resulting in the release of Rh6G from SIM into the solvent. Alcohol content can thus be visualized with the naked eyes through the color change of the dispersion caused by the addition of ethanol. Alcohol content can also be quantified by measuring the fluorescence line of Rh6G released from Rh6G-SIM on a thin-layer chromatography (TLC) plate in response to alcoholic beverages. By fixing the diffusion distance of the mobile phase, the fluorescence line of Rh6G shows a linear relationship with alcohol content (vol %) within a concentration range from 15% to 40%. We utilized this visualization assay for on-spot visualizing of the alcohol contents of three Chinese commercial spirits and discriminating methanol-containing counterfeit beverages. We found that addition of a trace amount of methanol leads to a large increase of the length of Rh6G on TLC plates, which provides a method to identify methanol adulterated beverages with labeled ethanol content. This study provides a simple yet effective assay for alcohol content sensing and methanol differentiation.

Impact of ethanol content on the scavenging activities of oak woodC-glycosidic ellagitannins. Application to the evaluation of the nutritional status of spirits

As a consequence of their structure, ellagitannins have a high level of activity in terms of their oxidative properties. In particular, their scavenging activity is often presented as a noteworthy parameter, since polyphenols have a beneficial impact on human health. A large variety of spirits, brandies and whiskeys are aged in barrels or receive a wood extract rich in polyphenols. Although spirits (alcoholic beverages) represent a very dynamic market with significant growth, very few scientific papers have been published on this topic, or have justified specific research in this field. Firstly, the scavenging properties of ellagitannins when measured in a solution are presented. An oak wood extract was fractionated by gel chromatography to obtain different fractions with different polymeric levels. It is particularly clear that the oligomer forms are the most efficient by comparison with low-weight and high-weight fractions. A mixture of ellagitannins has a higher scavenging intensity than the pure molecule; this illustrates the synergic effect of polyphenols. The scavenging activity of different commercial spirits depends on the presence and quantities of ellagitannins. As an example, the percentage of scavenged superoxide anion radicals represents 70 and 18%, respectively, for spirits aged in a barrel (12 years) and white spirits. In a second step, details of the influence of ethanol on the antioxidant properties of ellagitannins are provided. In particular, alcohol increases the scavenging activity of ellagitannins from 0 to 25% vol., and higher concentrations present a certain degree of pro-oxidant activity. The chemical study of ellagitannin scavenging properties in solution is confirmed by means of a specific in vitro investigation on the DNA extracted from cells, and directly on the cells. Copyright © 2013 The Institute of Brewing & Distilling

Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum l.) and red currant (Ribes rubrum l.) cultivars

Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2 - 595.0 g/hl A. A) and amyl alcohols (74.2 - 204.8 g/hl A. A). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.

Influence of fast and slow distillation on ethyl carbamate content and on coefficient of non-alcohol components in Brazilian sugarcane spirits

Ethyl carbamate is an impurity present in distilled beverages. Given the risk of it being a carcinogenic substance, Brazilian legislation has determined that its presence in distilled beverages, such as ‘aguardente’ and ‘cachaça’ (two types of sugarcane spirits), should be limited to a maximum of 150 µg/L. Ordinary spirits usually contain variable amounts of ethyl carbamate, although in lower concentrations than the maximum determined by law. The finding that commercial spirits had a much lower concentration of this impurity (around 50 µg/L) led the authors to research the reasons for the differences, and these are explored in this paper, with a focus on the speed of the distillation process and its influence on the spirit's composition. The team conducted research in a sugarcane distillery producing ‘aguardente’ using a simple pot still and measured the influence of fast and slow distillation on the presence of ethyl carbamate and non-alcohol components in the process. The results demonstrated that the speed of distillation was proportionally related to the concentration of ethyl carbamate and secondary components in the beverage's composition. Copyright © 2012 The Institute of Brewing & Distilling

Cachaça distillation investigated on the basis of model systems

This work reports experimental tests using commercial spirits that were diluted and had their initial composition modified in order to better measure the distillation behavior of selected minor compounds of importance for the quality of alcoholic beverages. Such compounds were added to the commercial cachaça and the corresponding model wine, obtained after the spirits' dilution, was distilled. In this way a more precise distillation profile could be determined for those minor compounds. The alembic heating was performed by electrical resistance and the corresponding heat transfer coefficient was determined by analyzing the thermal behavior of the still during the distillations. A simulation algorithm was developed, including the mass and enthalpy balances as well as the heat transfer flux to the boiling wine. Good agreement between experimental and simulated results was obtained for the distillate rate, alcoholic graduation, temperature and most minor component profiles.

Nigeria: alcohol and society today

Nigeria: alcohol and society today

THE COMPOSITION OF SURROGATE AND ILLEGAL ALCOHOL PRODUCTS IN ESTONIA

To identify the composition of illegal and surrogate alcohol products consumed in Estonia. The initial source of information was a series of visits made in August 2005 to a soup kitchen in central Tartu, Estonia. Individuals were asked for brief details of their personal circumstances, what they normally drank, and in addition they were asked to bring samples of the substances they usually consumed. In other cases, the substances identified were purchased by the investigators or from informal contacts in north-eastern part of Estonia, an area that is well known for illegal alcohol consumption. Samples were tested for chemical contents. We identified a range of alcohol-containing substances that are consumed, although, not intended for consumption. These comprised medicinal products, aftershaves, illegally produced spirits, and fire-lighting fuel. The medicinal compounds contained, on average, 67% ethanol by volume; the aftershaves contained slightly less. Both were typically pure, with a few containing detectable quantities of isoamyl alcohol. The illegally produced alcohol contained, on average, 43% ethanol by volume, ranging from 32 to 53%. However, many also contained detectable quantities of long chain alcohols. These substances are half the price or less of commercial vodka, with fire lighting fuels especially inexpensive. There is in Estonia a range of alcohol-containing substances easily available at low cost. Some contain substantially higher concentrations of ethanol than commercial spirits and others also contain toxic long chain alcohols.

Comparative production of different melon distillates: Chemical and sensory analyses

Melon (Cucumis melo L.) fruits were crushed under different conditions, and the juice, pulp, and pastes obtained were fermented at two different pH levels (unadjusted and adjusted), at a pilot plant, to give an alcoholic content of 2.0–3.3% (v/v). The melon wines were double-distilled, the first distillation being in a reflux still, “alquitara”, producing a distillate with an alcohol content between 18.5% and 25% (v/v). The second distillation took place in an alembic still, yielding a final alcohol content of 58–69% (v/v). Sixty volatile compounds were analysed by GC, and sensory evaluations were performed. The distillate made from one of the three substrates tested was rejected on the basis of the chemical and sensory analyses. The remaining distillates, from the other two substrates, were so similar that there were no preferences between them. Fermentation pH proved to be critical for the production of certain compounds (e.g., ethyl acetate and ethyl lactate) and hence for the sensory attributes of the final product. The melon distillates were compared with other commercial spirits.

蒸留酒におけるプロトンの交換速度の熟成による変化

蒸留酒におけるプロトンの交換速度の熟成による変化

蒸留酒の熟成における最小プロトン交換速度の変化

[in Japanese]

The Analysis of Illicit Spirits

SummaryAlcohol strength, fusel oils by VPC (vapor phase chromatography) or gas chromatography and copper content by AA (atomic absorption) spectroscopy are reported for commercial and illicit spirits.Illicit spirits have been differentiated from commercial liquor. Generally, illicit spirits have a wide range of ethyl alcohol concentrations, are higher in fusel oils and probably contain higher trace amounts of copper than commercial liquor. Alcohol strength, fusel oils by VPC and copper content by AA are reported for commercial and illicit spirits.

The solvency of petroleum spirits -- Resin solvency of commercial spirits

The solvency of petroleum spirits -- Resin solvency of commercial spirits