High Alcohol Concentrations Research Articles

Modeling on gas hydrate phase equilibrium at high concentration of alcohols

As the major interest in flow assurance of oil and natural gas production, the concentrations of injected alcohols are commonly high exceeding mass fraction of 30 %. In this work, the non-ideality of aqueous phase is represented by the activity coefficient model, in which the water and inhibitor molecules are regarded as associating compounds, and the differences in size and shape between them are properly considered. Coupled with the Chen-Guo hydrate model, the proposed model has been extended to represent the hydrate phase equilibrium of pure gas and gas mixtures in aqueous alcohol solutions with concentrations up to 50 wt%. Moreover, the hydrate lattice parameter was reoptimized to extend the Chen-Guo hydrate model to systems below 273.15 K, when high-concentration of alcohols is present. The predictions of the proposed model have been compared with the experimental data, with the average relative deviations in pressure and temperature of 3.991 % and 0.108 %, respectively, verifying the reliability of this model. Compared with other thermodynamic models or correlations, the proposed model in this work is equivalent to or outperformed those in predicting hydrate formation conditions, especially at high alcohol concentrations.

Conformational states of NADH in water–alcohol solutions studied by molecular dynamics simulations

Redox reactions in living cells involving a coenzyme nicotinamide-adenine-dinucleotide (NAD) are stereospecific and depend on NAD conformation states and on the structure of enzyme binding sites. Therefore, information on NAD conformation states in various environments is important for understanding of the mechanisms of redox reactions. In this paper the structural dynamics of reduced nicotinamide-adenine-dinucleotide (NADH) in water–methanol and water–ethanol solutions was investigated by means of molecular dynamics simulations. The trajectory analysis revealed three stable conformation groups characterized by the distance RNA−AD between adenine and nicotinamide centers of mass: folded (RNA−AD< 5.5 Å), intermediate (5.5 Å <RNA−AD< 12 Å) and unfolded (RNA−AD> 12 Å). It was shown that conformation equilibrium shifted from the folded conformation group at low alcohol concentrations towards the intermediate conformation group at high alcohol concentrations, while the fractional concentration of unfolded conformation group remained almost constant. The nicotinamide and adenine rings were found to be almost parallel in folded conformations and perpendicular in intermediate conformations, while no preferable positions of the rings were found in unfolded conformations. The results obtained were used for the analysis of experimentally determined rotational diffusion times τrexp in NADH in water–methanol and water–ethanol mixtures. Comparison between the calculated and experimental τr values using the generalized Stokes–Einstein–Debye equation allowed for determination of the wettability coefficient C and effective molecular volume Vm as a function of alcohol concentration. The coefficient C was found to be always less than unity and have a minimum at 40% of alcohol which was more pronounced for ethanol than for methanol mixtures. This dependence was attributed to the influence of solution viscosity that has a maximum at 40% of alcohol. The effective molecular volume Vm was found to be practically constant at alcohol concentrations below 60% and rise dramatically at higher alcohol concentrations. This dependence was attributed to the solvation of NADH at high alcohol concentrations.

Effect of the alcohol content on sensory perception of the fruit spirits

Fruit spirits must have an aroma of the raw material, which is balanced by ethanol. Since many aroma compounds are more soluble in ethanol than in water, ethanol is the most important carrier of aroma compounds. The alcohol concentration seems to be crucial for the sensory profile of spirits. Alcohol content of 40% vol is the standard alcoholic strength of fruit spirits. Regulations specify a minimum alcohol content of 37.5% vol. However, ethanol reduction can result in change in sensory profile of spirits. The aim of this research is to determine whether lowering the alcohol content of spirits may make them less acceptable to customers. On this occasion, 5 pairs of fruit spirits were sensory tested: pear, plum, apple, raspberry, and grape spirits, each with a commercial and reduced alcohol concentration to 37.5% vol. The results showed that customers can recognize the difference in alcohol content of fruit spirits and dilution to lower alcohol content led to decreasing aroma for all tastes fruit spirits. However, typicality and intensity of fruit odour and the overall note of the spirits, were very similar perceived for Williams, plum and grape spirits whereas apple and raspberry spirits showed better characteristic at higher alcohol content.

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.

Functionalized Electron‐Rich Pyridines as Initiators for the Epoxy Homopolymerization

AbstractA simple and modular dialkylation of two electron‐rich pyridine derivatives, namely 4‐aminopyridine or 1,2,3,4‐tetrahydropyrido[3,4‐b]pyrazine, is achieved by aza‐Michael reactions with electron‐poor olefins (ethyl acrylate and acrylonitrile). Reducing the ester groups in the ethyl acrylate‐derived compounds yielded the corresponding hydroxyl‐containing derivatives. Subsequently, homopolymerization of phenyl glycidyl ether as well as an epoxy‐alcohol polyaddition are catalyzed using the introduced compounds. As a reference catalyst, 4‐dimethylaminopyridine is used. It is found that in all cases an irreversible termination of the polymerization at temperatures above 100 °C occurred. The decomposition is particularly rapid in the case of pyridine derivatives containing hydroxyl groups. In contrast, at a constant temperature of 100 °C, the latter compounds gave the fastest phenyl glycidyl ether homopolymerization and high conversions are found for all electron‐rich pyridine derivatives. However, testing the catalysts at high alcohol concentrations at temperatures higher than 100 °C resulted in similarly moderate conversions in all cases.

Structure of tert-butyl alcohol in carbon tetrachloride solution. Molecular dynamics simulation study

The structure of tert-butyl alcohol (TBA) solution in carbon tetrachloride (CCl4) is studied over the entire concentration range using molecular dynamics simulation (MD). It is shown that at low alcohol concentrations (within 5% molar fraction), separate small associates of TBA appear as a result of hydrogen bonding between alcohol molecules, and cyclic structures of four TBA molecules appear among these associates. With increasing concentration, the formation of hydrogen-bonded associates quickly reaches its limit corresponding to 1.7 bonds per molecule as in pure TBA. At high alcohol concentrations, both linear and cyclic associates of TBA molecules are observed with a noticeable fraction of cyclic tetramers. Using the Voronoi method, aggregates of the nearest TBA molecules are considered. The number and size of such aggregates grows rapidly with concentration due to the presence of “nuclei” formed by hydrogen bonding. At an alcohol mole fraction of 15%, a percolation cluster of TBA molecules begins to form in the solution. On the contrary, in the local environment of CCl4 molecules no significant structural rearrangements occur, only a gradual replacement of the molecules is observed upon addition of alcohol. However at low content of CCl4 in alcohol, we can see some tendency to clustering of CCl4 molecules, which may indicate on a slight solvophobic effect in this solution.

ZNF1 up-regulation improves aroma profile by activating carbohydrate metabolism-associated pathways in Saccharomyces cerevisiae WFC-SC-071

Aroma is a crucial organoleptic characteristic that determines cider's overall success and appeal. Elucidating aroma compound composition and its formation mechanism are critical for aroma improvement. In this study, strains WFC-SC-071 and CK were used to ferment ciders. Strain WFC-SC-071 showed improved fermentation capacity and higher aroma compound production than the CK strain. Moreover, the higher alcohol content in cider fermented by the WFC-SC-071 strain was around twice that of cider fermented by the CK strain. Transcriptomic analyses show that the fermentation process altered the gene expression, and strains CK and WFC-SC-071 exhibited different transcriptional profiles after fermentation. The significantly overexpressed genes in strain WFC-SC-071 were enriched in carbohydrate and amino acid metabolisms. ZNF1 up-regulation in strain WFC-SC-071 activated carbohydrate metabolism-associated pathways, including starch and sucrose metabolism and glycolysis/gluconeogenesis pathway, and provided more energy and precursors for aroma synthesis. Furthermore, the overrepresentation of amino acid metabolism in strain WFC-SC-071 also supplied more precursors for aroma production, generating increased aroma metabolites. This work provides a theoretical basis for further aroma improvement and serves as a reference for analyzing aroma production mechanisms of other fermented products.

Effects of alcohol concentration and temperature on the dynamics and stability of mutant Staphylococcal lipase

The stability and activity of lipase in organic media are important parameters in determining how quickly biocatalysis proceeds. This study aimed to examine the effects of two commonly used alcohols in industrial applications, methanol (MtOH) and ethanol (EtOH) on the conformational stability and catalytic activity of G210C lipase, a laboratory-evolved mutant of Staphylococcus epidermidis AT2 lipase. Simulation studies were performed using an open-form predicted structure under 30, 40 and 50% of MtOH and EtOH at 25 °C and 45 °C. The overall enzyme structure becomes more flexible with increasing concentration of MtOH and exhibited the highest flexibility in 40% EtOH. In EtOH, the movement of the lid was found to be temperature-dependent with a noticeable shift in the lid position at 45 °C. Lid opening was evidenced at 50% of MtOH and EtOH which was supported by the increase in SASA of hydrophobic residues of the lid and catalytic triad. The active site remained mostly intact. An open-closed lid transition was observed when the structure was re-simulated in water. Experimental evaluation of the lipase stability showed that the half-life reduced when the enzyme was treated with 40% (v/v) and 50% (v/v) of EtOH and MtOH respectively. The finding implies that a high concentration of alcohol and elevated temperature can induce the lid opening of lipase which could be essential for the activation of the enzyme, provided that the catalytic performance in the active site is not compromised. Communicated by Ramaswamy H. Sarma

ОЦЕНКА СУСЛА И ВИНА ИЗ НОВЫХ ГИБРИДНЫХ ФОРМ ВИНОГРАДА СЕЛЕКЦИИ АНАПСКОЙ ОПЫТНОЙ СТАНЦИИ

To produce new brands of high quality wines, it is necessary to select a grape assortment, in-cluding the latest achievements of domestic breeding. The article presents research materials on must and dry wines from hybrid forms of grapes of the AZOSViV breeding – 62-21, 62-20 and 62-24 (F/U Dzhemete×Cabernet Sauvi-gnon). These hybrids are studied in the hybrid plot to identify a set of economically valuable and adaptively significant traits and properties that exceed the standard varieties. All hybrid forms are of technical direction and medium maturity. Productivity is high, tolerant to phyl-loxera. Must and wine from the Cabernet Sauvignon variety were used as controls. Train-ing system "Spiral cordon AZOS-1". Planting scheme 3.5×2.0 m. As a result of the techno-chemical analysis of the must from the studied hybrids, it was revealed that by the time of har-vesting they had accumulated more sugars than the control variety. The titratable acidity of the must of the hybrid form 62-20 and control (Cabernet Sauvignon) was significantly higher than in other variants of the experiment. Based on the glucoacidometric index, the must of hy-brids 62-21 and 62-24 was the most optimal for obtaining high-quality red wines. All hybrid forms contained more phenolic substances in berries than Cabernet Sauvignon (control). Wine materials from the studied hybrids have a high alcohol content and a reserve of extractive and phenolic substances, which exceeds the control in these parameters. As a result of the tasting analysis of wine materials from the stud-ied hybrids, it was revealed that they are not inferior to the control Cabernet Sauvignon, and the forms 62-21 and 62-24 are rated higher than it.

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).

Antisolvent Effects of C1–C4 Primary Alcohols on Solid-Liquid Equilibria of Potassium Dihydrogen Phosphate in Aqueous Solutions

The focus of this study was to examine antisolvent effects, which hold significance in particulate processes, such as crystallization and precipitation. In the first section, an experimental investigation revealed that C1–C4 primary alcohols significantly reduced the solubility of potassium dihydrogen phosphate (KDP) in water. The solid–liquid equilibria of KDP solutions were determined using an innovative polythermal method, demonstrating time and labor efficiency compared to the traditional isothermal method while maintaining solubility determination quality. This achievement established an efficient tool for high-throughput solvent screening, a crucial aspect of particulate process development. In addition to the experimental approach, in the second part, the influence of these alcohols on KDP solubility was analyzed using the eNRTL thermodynamics model. The model’s estimated parameters confirmed that the addition of these alcohols induced strong non-ideal behavior in the solutions, altered interactions between solute species and solvent components, and reduced KDP solubility. Under the effects of these alcohols, KDP solubility generally increased with the length of the alkyl chain in the added alcohols, although methanol deviated from this observation. Furthermore, the present work also discussed the limitation of the well-known Bromley’s equation, particularly when applied for KDP in alcohol–water mixed solvents. Consequently, binary and ternary systems consisting of KDP, water, and C1–C4 primary alcohols were successfully modeled using eNRTL. Furthermore, it was determined that the obtained model was insufficient for quaternary systems with a higher alcohol content, particularly when high-order interactions were neglected as in the cases of binary and ternary systems. In short, these investigated alcohols have potential for future applications in the design of particulate processes, with a particular emphasis on antisolvent crystallization.

Methodology for the development of identification criteria of stone fruit brandy

The need to develop identification criteria for fruit brandy is connected with the prevention of the sale of counterfeit products on the Russian alcohol market. Due to the variety of factors affecting the final product, the solution to this problem requires the use of a methodology based on an integrated approach. The work is devoted to its first stage — the assessment of the influence of the biochemical composition of fruit stone raw materials, as well as various technological factors on the formation of essential (identification) characteristics of products. Fresh fruits of apricots, cherry plums, cherries, dogwood and plums, as well as samples of fermented raw materials were used as objects of research. The biochemical composition of fresh fruits was assessed by the content of sugars, free organic acids, amino acids and pectin substances. It has been found that the values of all main indicators of the biochemical composition varied widely in the samples of initial raw materials. At the same time, significant differences were noted between the types of fruit raw materials in the content of free amino acids (dogwood, cherry plum up to 0.08% and 0.12%, respectively; cherry, plum and apricot up to 0.19–0.30%) and pectin substances (cherry, apricot up to 0.6–0.8%; cherry plum, dogwood, plum up to 1.2–1.3%). The following factors were studied in the work as technological factors: a method of primary processing of raw materials (obtaining pulp or juice extraction); a maceration method — without enzyme preparations and with treatment with enzyme preparations; a fermentation method — without fermentation activators and using fermentation activators. It has been established that the method for primary processing of raw materials affects the concentration of methanol, esters and higher alcohols in fermented raw materials. The use of fermentation activators contributes to an increase in the concentration of higher alcohols and esters in them by almost 2 times, and the use of individual complex enzyme preparations — by 16% and 80%, respectively. It has been shown that the methodology for developing identification criteria for fruit vodkas at the first stage should include an assessment of the physico-chemical composition of initial raw materials and individual technological factors at the stage of preparing them for distillation.

Preparation and study of fermentation kinetics, antioxidant, antimicrobial, α-amylase inhibitory activity and quality analysis of Bergenia ciliata added metheglin

Herbs can be used to enhance the quality of beverages therapeutically and organoleptically. This study explored the potential for creating medicinal mead by incorporating local and indigenous herbs into fermentation. Specifically, the effects of adding Bergenia ciliata rhizome to honey must at 5 concentrations, i.e., 0, 0.25, 0.5, 0.75, and 1% w/v during fermentation on the physicochemical composition, antioxidant, antimicrobial, and α-amylase inhibitory activity, and organoleptic quality of the resulting metheglins were explored at 5% level of significance. The study found that concentrations of rhizome at or above 0.5% decreased fermentation rate, and the optimal concentration for the best overall properties was 0.5% or less. The incorporation of B. ciliata rhizome significantly increased the therapeutic properties of the metheglins, as indicated by increased total phenolic content, DPPH radical scavenging activity, antimicrobial activity against Staphylococcus aureus and Escherichia coli, and α-amylase inhibitory activity. Minor changes were observed in volatile acidity and higher alcohol content at higher rhizome concentrations, but overall, the physicochemical properties of the metheglins were largely unaffected. These findings have important implications for promoting the commercial cultivation of precarious Nepalese medicinal plants and honey production.

Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study.

Although there is a well-known awareness of the nutritional potential of plant proteins, their utilization within food formulations is currently limited due to insufficient investigation of the functional properties or processing conditions. In this study, the protein contents of the remaining pulps of laurel (bay) (LL) and olive leaves (OL) after alcoholic washing (representing phenolic compound extraction), heat treatment (representing the usage of the leaves for tea brewing or as cooking aid), and deoiling process (representing oil extraction) were investigated. Bicinchoninic acid assay (BCA) indicated that the best protein yield was achieved with a direct isolation process after hexane oil removal. Both LL and OL isolates contained around 80% protein, but high temperature and alcohol content broke down the protein structure as well as decreased the final protein content (∼40%). Alcohol treatment appears to remove protein-bound phenols and increase fluorescence intensity in OL protein isolates while potentially causing structural alterations in LL proteins. In addition to a dramatic decrease in fluorescence intensity, the absolute zeta potentials of protein extracts of boiling OL and LL increased by 53 and 24%, respectively. The increased zeta potentials along with the decreased fluorescence intensity indicate the changes in the protein conformation and enhanced hydrophilicity of the protein structure, which can influence the functional properties of proteins. Protein extracts of deoiled LL had the highest ΔH value (180 mJ/mg), which is higher than other laurel and all olive protein samples. Laurel protein isolates became more thermally stable after hexane treatment. Moreover, the protein extracts after hexane treatment showed better emulsion capacity from both laurel (71.57%) and olive (61.87%). Water-binding capacity and thermal stability of the protein extracts from deoiled samples were higher than those of the other pretreatments, but the boiled samples showed higher oil-binding capacity due to protein denaturation. These findings indicate the importance of processing conditions in modulating protein properties for various applications.

Study on Fermentation Technology and Flavor Substances of Strong Ale Beer

In this study, we selected three kinds of strong ale beer yeast, which were SafAle HA-18, Lallemand Saison and SafAle BE-134, for comparative brewing experiments. The comprehensive sensory evaluations were made by testing the physical and chemical indicators, flavor substances and antioxidant capacities, according to which a yeast suitable for the brewing of ale beer with high alcohol content was selected. We showed that there were some differences between the three kinds of yeast on fermentation performance. HA-18 performed the best on sugar lowering speed, yeast sedimentation, tolerance to alcohol and production of alcohol. Saison was outstanding on reproductive capacity and reduction speed of diacetyl. Although the fermentation speed was relatively close to HA-18, the sedimentation of Saison was poor. BE-134 had better yeast sedimentation, but the overall fermentation performance was average and the sensory quality of the finished beer was poor.

Accumulation of Liquid Byproducts in an Electrolyte as a Critical Factor That Compromises Long-Term Functionality of CO2-to-C2H4 Electrolysis.

Electrochemical conversion of CO2 using Cu-based gas diffusion electrodes opens the way to green chemical production as an alternative to thermocatalytic processes and a storage solution for intermittent renewable electricity. However, diverse challenges, including short lifetimes, currently inhibit their industrial usage. Among well-studied determinants such as catalyst characteristics and electrode architecture, possible effects of byproduct accumulation in the electrolyte as an operational factor have not been elucidated. This work quantifies the influence of ethanol, n-propanol, and formate accumulation on selectivity, stability, and cell potential in a CO2-to-C2H4 electrolyzer. Alcohols accelerated flooding by degrading the hydrophobic electrode characteristics, undermining selective and stable ethylene formation. Furthermore, high alcohol concentrations triggered the catalyst layer's abrasion and structural disfigurements in the Nafion 117 membrane, leading to high cell potentials. Therefore, continuous removal of alcohols from the electrolyte medium or substantial modifications in the cell components must be considered to ensure long-term performing CO2-to-C2H4 electrolyzers.

Factors associated with higher alcohol concentrations in emergency department presentations: PACE study.

The health impact from alcohol is of recognised concern, from acute intoxication as well as increased risk of chronic health issues over time. Identifying factors associated with higher alcohol consumption when presenting to the emergency department (ED) will inform public health policy and enable more targeted health care and appropriate referrals. Secondary testing of blood samples collected during routine clinical care of 1160 ED patients presenting to the Royal Brisbane and Women's Hospital in Queensland, Australia, for 10 days between 22 January and 1 February 2021. Alcohol was measured by blood ethanol (intake in recent hours) and phosphatidylethanol (PEth; intake over 2-4 weeks). Zero-inflated negative binomial regression was used to identify demographic and clinical factors associated with higher alcohol concentrations. Males were found to have 83% higher blood ethanol and 32% higher PEth concentrations than females (adjusted rate ratio [ARR] 1.83, 95% confidence interval [CI] 1.37-2.45 and ARR 1.32, 95% CI 1.04-1.68, respectively). Blood ethanol concentrations were 3.4 times higher for those 18-44 years, compared to those aged 65+ (ARR 3.40, 95% CI 2.40-4.82) whereas PEth concentrations were found to be the highest in those aged 45-64 years, being 70% higher than those aged 65+ (ARR 1.70, 95% CI 1.19-2.44). Patients brought in involuntarily had eight-times higher blood ethanol concentrations than those who self-attended. This study used two alcohol markers to identify factors associated with higher alcohol concentrations in emergency presentations. The findings demonstrate how these biomarkers can provide informative data for public health responses and monitoring of alcohol use trends.

The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing

The contents of higher alcohols (HAs) and volatile components produced by microbial metabolism largely determine the drinking comfort and flavor quality of Hongqu rice wine. The purpose of this study was to compare the differences of volatile flavor profile and microbial community in the brewing process of Hongqu rice wines with low and high HAs content (LHA and HHA). The results showed that the main HAs in Hongqu rice wine were isobututyl alcohol, isoamyl alcohol, phenylethyl alcohol, and the total content of HAs in HHA (749.07 ± 20.47 mg/L) was much higher than that in LHA (407.61 ± 20.80 mg/L). Multivariate statistical analysis and visualization showed that the volatile flavor characteristics of HHA and LHA were significantly different, and the contents of ethyl esters, medium- and long-chain fatty acids in HHA were higher than those in LHA. Microbiome analysis based on metagenomic sequencing indicated that fermentation starter has significant effect on the composition of microbial community during Hongqu rice wine brewing. Microbial species such as Cronobacter sakazakii, Weissella paramesenteroides, Klebsiella pneumoniae, Aspergillus niger, Millerozyma farinosa and Rhizopus delemar were significantly enriched in HHA brewing, while Pediococcus pentosaceus, Lactobacillus curvatus, Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides were significantly enriched in LHA brewing. Furthermore, the potential relationships between the key microbial species and characteristic volatile components were revealed through correlation heatmap analysis. Bioinformatical analysis revealed that the abundances of microbial genes encoding enzymes involved in HAs metabolism were higher in HHA than LHA, but the gene abundance of phenylacetaldehyde dehydrogenase in LHA was significantly higher than that in HHA, which could limit the formation of HAs during Hongqu rice wine brewing. Collectively, this study provides important scientific data for enhancing the flavor quality of Hongqu rice wine, and lays a solid foundation for the healthy development of Hongqu rice wine industry.

Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain Must.

Major losses are recorded every year in the plantain production sector in Côte d'Ivoire. These losses are mainly due to poor harvesting, transport, and storage conditions. Local processing of this food crop into other products could help limit postharvest losses. The aim of this study was to evaluate some microbiological and physicochemical parameters during the fermentation of plantain must for the production of an alcoholic beverage. Physicochemical parameters such as pH, titratable acidity, and reducing sugars were measured using a pH meter by titration and the Bernfeld method, respectively. Refractometric dry extract and alcohol content were measured using a refractometer. Loads of mesophilic aerobic germs, total coliforms, streptococci, and yeasts were determined by standard microbiological methods. Values for refractometric dry extract (10°B-4.5°B), reducing sugars (8.25-0 mg/mL), and pH (4.37-3.36) decrease during fermentation. The highest alcohol content (11%) is obtained after four days of fermentation of plantain must. In contrast to total coliforms (5.27-3.61 log10 cfu/mL), loads of mesophilic aerobic germs (4.84-9.8 log10 cfu/mL) increase during fermentation. Yeast and streptococci loads reach their peaks at 7.81 log10 cfu/mL and 8.15 log10 cfu/mL, respectively, after six (6) days of fermentation before dropping off. Plantain must could be used to produce distilled alcoholic beverages.

Genotype-environment Interaction and genotype selection for yield stability in the commercially important patchouli (Pogostemon cablin (Blanco) Benth) crop

One of the best fixatives for strong perfumes that add strength, character, seductive notes, and enduring properties is patchouli essential oil. It is highly prized in the fragrance, soap, cosmetics, and flavor sectors and acts as a standalone perfume. It is possible to learn crucial information about the plant's growth patterns and general compatibility with different environmental conditions by examining the consistency of patchouli cultivation, production of essential oils, and other key qualities throughout different years/environments. Patchouli is gaining popularity due to how simple it is to grow, particularly in shady orchards or forests where it is challenging to grow other food crops. To prepare for its extensive cultivation in India, the study's objective was to identify stable patchouli lines with high essential oil yields and distinctive aromas. An analysis of variance was performed using the AMMI statistical model to determine the additive main effect and multiplicative interaction (AMMI model) families for the economic traits. There was statistical significance for each of the main impacts of genotype (G) and interaction (GEI). Except for X7, all of the characters are affected by the treatment's (T) components. Except for traits X1, X4, and X5, IPCA 1 is also determined to be relevant. The overall winning lines for the essential oil yield (EOY) were GEN 2, 12, followed by GEN 3, and GEN 11, and for the patchouli alcohol, GEN 6, followed by GEN 8, 9, 1, and 3. For ar-curcumin (%), GEN 15, 5, 10, 6, and 12, and γ-curcumin (%), GEN 1, 8, 7, 9, and 2 were the genotypes that performed best. In this research, GEN 2, and 12 for essential oil (EO) production were the most preferable and stable genotypes. With their high mean essential oil yield and stable patchouli alcohol content, the genotypes GEN 2 and 12 for essential oil yield and GEN 6 and 8 for patchouli alcohol content were the most promising and might be used for commercial cultivation.