Preparation Of Alcoholic Beverages Research Articles

Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration

The Indian Himalayan Region (IHR) is the center of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. Diverse tribal communities in IHR (Uttarakhand, Himachal Pradesh, Jammu and Kashmir, Laddakh, Sikkim, Assam, Arunachal Pradesh, Manipur, Meghalaya, and Tripura) have been long known for their rich culture and food habits. Having strong ritual importance among the ethnic people of the IHR, alcoholic beverages are being consumed in various cultural, social, and religious events for ages. Consumption of in-house prepared alcoholic beverage is the socio-cultural tradition in India as well as across the globe. The processes and ingredients involved in alcoholic beverage preparations vary with raw material availability in different regions. The majority of the fermented drinks are cereal-based with a significant proportion of various plants and fruits as the main raw material, making a beverage more unique in taste. Some plant ingredients used for traditional alcoholic beverages have potential nutraceutical as well as therapeutic properties that are well documented. These properties could constitute an additional economic value for traditional alcoholic beverages commercialization, which, in turn, could promote the local rural economy. Until now, such beverages have only received marginal attention by ethnobotanists and few studies concern traditional fermented beverages in the IHR. In this view, the current review focused on preparation, diversity, cultural, and economic significance and health benefits of ethnic beverages used by tribal communities in the IHR.

RESEARCH OF MINERAL ADSORBENTS APPLICATION FOR WATER-ALCOHOL SOLUTIONS PURIFICATION IN TECHNOLOGY OF ALCOHOLIC BEVERAGES

The possibility of using natural mineral adsorbents - clinoptilolite and schungite - in the adsorption purification of water-alcohol solutions of different concentrations was studied using the example of impurities of ethanol of acetaldehyde and ethyl acetate. The feasibility of studying the above-mentioned minerals for the adsorption of simple organic substances is justified. The best concentration of a water-alcohol solution for adsorption of acetaldehyde 80-85 vol.%, ethyl acetate-40 vol.% is experimentally established. The rational duration of phase contact for adsorption of acetaldehyde is from 10 to 20 minutes, for adsorption of ethyl acetate - 5 minutes. An explanation for the dependence of the sorption efficiency on the ethanol content in a water-alcohol solution is proposed based on the known dependencies of the rectification factor on the ethanol concentration. The larger the rectification factor, the less the hydrogen bond of this impurity with ethanol and the easier it is to sorb it from ethanol by mineral adsorbents. The practical and economic feasibility of using the mineral adsorbent clinoptilolite of Ukrainian origin in the preparation of alcoholic beverages instead of imported active coal is shown. It is determined that to purify water-alcohol solutions from aldehydes, which most worsen the taste of alcoholic beverages, it is more expedient to use clinoptilolite as an adsorbent. It is shown that the use of clinoptilolite for the preparation of vodkas from non-standard rectified alcohol will improve the tasting indicators of the final product.

Effect of different wood chips on physico-chemical and sensory quality attributes of bitter gourd-grape blended wine during maturation

Bitter gourd (Momordica charantia) used as a medicinal herb as anti-HIV, anti-ulcer, antiinflammatory, antileukemic, anti-microbial, antidiabetic and anti-tumer. So it can be used to prepare different processed products including beverages. Preparation of alcoholic beverages including wine is one of the options available. As bitter gourd fruit is bitter in taste so the wine is also expected to be bitter, thus a combination of bitter gourd with some suitable fruit holds promise to make a patable yet retaining the product with medicinal properties. Bitter gourd-grape wine (60% bitter gourd juice 40% grape juice) was matured for 3 months with wood chips of Quercus, Acacia and Bombax spp. (2.5 g/l of wine). A decrease in TSS (3.50 to 3.0%), total sugar (0.730 to 0.710%), titratable acidity (0.64 to 0.59%), ethanol level (3.82 to 3.69%) and colour O.D. (0.301 to 0.298) was recorded during maturation while increase in higher alcohol (48.10 to 55.00 mg/l) and antioxidant activity (67.91 to 68.60%) was observed. On the basis of various physico-chemical and sensory characteristics, bittergourd grape wine matured with Quercus spp. wood chips for 3 months was the best, followed by Acacia ssp.

Effect of Different Sugar Sources, Pectin Esterase and Acidulant Concentrations on Pumpkin Wine Production

Pumpkin (Cucurbita moschata) is one of the important tropical vegetable grown all over the world and is used for cullinary purpose to make food products. Preparation of alcoholic beverages including pumpkin wine is another outlet for its economic utilization. The present study was conducted with the objective to prepare and evaluate the wine from pumpkin. The wines were prepared after diluting pumpkin pulp in 1:2 ratio with different concentrations of additives and sugar sources using DAHP @ 0.1 per cent and SO2 @ 50 ppm. Among the different sugar sources, pectin and acidulant concentrations, the wine made with honey having 1 per cent pectin and 0.25 per cent acidulant and was ranked as the best. The results showed that the wine had many desirable characteristics like higher amount of alcohol, phenols, sensory scores and better other characteristics like acidity, sugars and volatile acidity than other treatments.

Value addition of wild apricot fruits grown in North-West Himalayan regions-a review.

Wild apricot (Prunus armeniaca L.) commonly known as chulli is a potential fruit widely distributed in North-West Himalayan regions of the world. The fruits are good source of carbohydrates, vitamins, minerals besides having attractive colour and typical flavour. Unlike table purpose varieties of apricots like New Castle, the fruits of wild apricot are unsuitable for fresh consumption because of its high acid and low sugar content. However, the fruits are traditionally utilized for open sun drying, pulping to prepare different products such as jams, chutney and naturally fermented and distilled liquor. But, scientific literature on processing and value addition of wild apricot is scanty. Preparation of jam with 25% wild apricot +75% apple showed maximum score for organoleptic characteristics due to better taste and colour. Osmotic dehydration has been found as a suitable method for drying of wild type acidic apricots. A good quality sauce using wild apricot pulp and tomato pulp in the ratio of 1:1 has been prepared, while chutney of good acceptability prepared from wild apricot pulp (100%) has also been documented. Preparation of apricot-soy protein enriched products like apricot-soya leather, toffee and fruit bars has been reported, which are reported to meet the protein requirements of adult and children as per the recommendations of ICMR. Besides these processed products, preparation of alcoholic beverages like wine, vermouth and brandy from wild apricot fruits has also been reported by various researchers. Further, after utilization of pulp for preparation of value added products, the stones left over have been successfully utilized for oil extraction which has medicinal and cosmetic value. The traditional method of oil extraction has been reported to be unhygienic and result in low oil yield with poor quality, whereas improved mechanical method of oil extraction has been found to produce good quality oil. The apricot kernel oil and press cake have successfully been utilized for preparation of various value added products such as facial cream, lip balm, essential oil and protein isolate with good quality attributes and consumer acceptability. However, no scientific information on utilization of shells remained after kernel separation is available, but the shells are traditionally utilized for burning purpose during winters by the farmers. Therefore, it seems that every part of wild apricot can be utilized for conversion into value-added products and commercial utilization of this fruit will certainly add value to this underutilized fruit and also increase the economy of farmers.

Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji(qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts.

In our previous publications, we have reported that extract of cocklebur containsan antibacterial substance. This substance was purified using silica gel column chromatography and TLC; it was dissolved in acetone and successively crystallized by adding hexane. The crystal appeared needle-like and white, with a melting point of 60°C and molecular weight of 246. IR, UV and 1H-NMR spectra revealed that the compound was xanthatin. Minimum inhibitory concentrations (MICs) of xanthatin obtained were 12.5-100 μg/ml against Bacillus sp. which usually contaminates koji (qu) used in the preparation of alcoholic beverages. MICs of xanthatin were 25-100 μg/ml against Candida sp., Pichia sp., Saccharomycopsis sp. and Torulaspora sp.. Therefore, the inhibitory effect exhibited by xanthatin from cocklebur leaf extract against Bacillus sp. and some film-forming yeasts would be very useful to prevent contamination in koji and during production of alcoholic beverages.

Isolation of aflatoxin-related substance from tobacco.

None of the known aflatoxins were isolated from 21 tobacco products and 14 alcoholic beverages analyzed by chloroform and acetone extraction, preparative and thin layer chromatography, ultraviolet and fluorescence emission analysis, and melting point determinations. One sample of tobacco and tobacco tar did contain small quantities of a coumarin chemically closely related to aflatoxin B2. This substance (T2) is lethal for chicken embryos, with a potency of approximately 1/89 that of aflatoxin B1 and two thirds that of aflatoxin B2; T2 apparently survives the smoking process, raising the possibility that it may contribute to cigarette-related carcinogenesis. The possibility that aflatoxin contamination of crops utilized in the preparation of alcoholic beverages might contribute to alcohol-related hepatic cirrhosis and hepatoma was not substantiated in this study.