Production Of Alcoholic Beverages Research Articles

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the infusions before fermentation, and its highest values were recorded in the leaf samples, in which the highest values of phenolic compounds and the total phenolic content were also recorded. A decrease in the content of total phenolics was recorded with the increasing length of fermentation in beverage samples. However, the fermentation process had a positive effect on the contents of some phenolic substances such as catechin, gallic acid and gallocatechin. Sensory analysis showed a higher acceptability of the fermented beverage without the addition of orange, which could be caused by the higher sugar content in these samples. Oak leaves therefore represent a suitable raw material for the production of a fermented alcoholic beverage, without the need to enrich the taste with other ingredients.

Decoding the Volatile Profile of White Romanian Fetească Wines

The wine’s volatilome, most of the time, defines not only its aroma, but also, its major attributes. In the case of wines, the authentication process has become imperative, in light of increased production of alcoholic beverages; consequently, reliable analytical methods have served for it. Therefore, the goal of this research was to establish the global volatile profile of traditional Romanian white wines from Fetească varieties (Fetească albă, Fetească regală) in order to identify its unique characteristics by means of a headspace solid-phase microextraction coupled with gas chromatography analysis (HS-SPME/GC-MS) and e-Nose devoted techniques. Statistics was also employed aimed at differentiating the analyzed wine by varietal groups. Consequently, 23 volatile compounds were detected and quantified in 39 Fetească white wine samples originating from various production areas (Muntenia, Oltenia, Transylvania, Banat and Dobrogea), then further classified according to their odor thresholds in five aromatic classes (floral, fruity, sweet, lactic (cheesy) and other). In addition, statistics (Principal Component Analysis (PCA), Hieratical Clustering Analysis (HCA)) were used aiming to differentiate the analyzed varietal groups. The outcomes have pointed out the existence of distinct clusters connected with ethyl esters or alcohol composition and production year, depending on each examined variety.

Application of Strain Selection Technology in Alcoholic Beverages: A Review.

The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world's three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.

Advancements in Fermented Beverage Safety: Isolation and Application of Clavispora lusitaniae Cl-p for Ethyl Carbamate Degradation and Enhanced Flavor Profile.

Ethyl carbamate (EC) is a natural by-product in the production of fermented food and alcoholic beverages and is carcinogenic and genotoxic, posing a significant food safety concern. In this study, Clavispora lusitaniae Cl-p with a strong EC degradation ability was isolated from Daqu rich in microorganisms by using EC as the sole nitrogen source. When 2.5 g/L of EC was added to the fermentation medium, the strain decomposed 47.69% of ethyl carbamate after five days of fermentation. It was unexpectedly found that the strain had the ability to produce aroma and ester, and the esterification power reached 30.78 mg/(g·100 h). When the strain was added to rice wine fermentation, compared with the control group, the EC content decreased by 41.82%, and flavor substances such as ethyl acetate and β-phenylethanol were added. The EC degradation rate of the immobilized crude enzyme in the finished yellow rice wine reached 31.01%, and the flavor substances of yellow rice wine were not affected. The strain is expected to be used in the fermented food industry to reduce EC residue and improve the safety of fermented food.

Alcohol, health loss, and mortality: can wine really save the good name of moderate alcohol consumption?

It is estimated that one‑third of the world's population consumes alcohol. At the same time, it is well‑known that excessive alcohol consumption in one of the leading causes of premature mortality. The history of production of alcoholic beverages, especially wine, dates back as long as 8000 years. However, people soon realized adverse effects of alcohol abuse and tried to limit its consumption. Higher alcohol consumption is associated with health loss and increased risk of all‑cause mortality. It is linearly associated with a greater risk of many types of cancers, liver disease, incidence of atrial fibrillation, hemorrhagic stroke, or heart failure. Although many scientific societies recommend reduction of alcohol intake and specify the recommended limits of consumption, there is no proven safe amount of alcohol for the general population. There are conflicting data on the effect of low‑to‑moderate alcohol consumption on mortality, with most of the studies indicating a J‑shaped curve related mostly to a reduction of coronary artery disease complications, including cardiovascular death. Among different types of alcohol, red wine consumption may have different health effects, due to its high content of antioxidative polyphenols. Wine, together with abundance of plant‑based foods, olive oil, and fish, is an important part of the Mediterranean diet. There are both observational and randomized studies documenting a wide spectrum of health‑promoting effects of such a diet, especially a reduction in major adverse cardiovascular events. People who want to drink alcohol should be advised to limit their consumption to a minimum, and should consider choosing red wine.

Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation

In this study, liquid chromatography tandem mass spectrometry (LC–MS/MS) was employed to analyze the prevalence of 10 mycotoxins in 140 samples from the Chinese market, aiming to assess the exposure of Chinese individuals to these mycotoxins through the consumption of wine, baijiu, and huangjiu. Mycotoxins were detected in 98% of the samples, with fumonisins (FBs), deoxynivalenol (DON), and zearalenone (ZEN) exhibiting positive rates exceeding 50%. Regarding the exposure of the Chinese population to mycotoxins resulting from alcoholic beverage consumption, fruit wine intake made a relatively significant contribution to aflatoxin exposure, while baijiu showed a relatively significant contribution to ZEN exposure (1.84%). The analysis of the correlation between grape variety, wine region, and mycotoxin content demonstrated that FBs, ZEN, and DON were significantly influenced by grape variety and wine region. This research holds great significance in protecting human life and health, as well as in the production of safer alcoholic beverages.

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers.

The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.

A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia.

In Ethiopia, a diverse array of cereal-based alcoholic beverages is being prepared andconsumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal-based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal-based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.

Synthesis and functionalization of carbon nanostructures in a single‐step CVD process through the implementation of a recycled precursor

AbstractBackgroundRecycled materials are a major research topics of the new era to relieve pressure on raw material extraction from our planet and reduce its pollution levels. This has helped us to reinvent our relationship with nature, and to commit ourselves to a sustainable economic and social reconstruction. An excellent option to add value to waste while protecting the environment is the synthesis of carbon nanostructures (CNSs) using a recycled material as a precursor. In this research, the synthesis and functionalization of CNSss in a single‐step chemical vapour deposition (CVD) process was carried out using a recycled precursor. The methanol fraction is waste from the distillation process in the production of alcoholic beverages. The synthesis temperatures were 750, 800 and 850 °C.ResultsAs a result, carbon nanotubes, carbon nanoribbons and carbon nanobeads with diameters <100 nm and widths <500 nm were obtained. The crystal size of CNSs decreased with increasing synthesis temperature, from 20 to 12 nm. RAMAN spectra revealed the high degree of graphitization and the presence of different types of nanostructures. Carbonyl (CO) and hydroxide (‐OH) stretching of the carboxylic acid were present in all samples.ConclusionThe results obtained shown that the CNSs synthetized are functionalized in a single‐step CVD process using the methanolic fraction as a precursor. © 2024 Society of Chemical Industry (SCI).

Design and control of a distillation sequence for the purification of bioethanol obtained from sotol bagasse (Dasylirium sp.)

Sotol bagasse (SB) is a byproduct generated during the fermentation of the sotol plant (Dasylirium sp.) for the production of a traditional alcoholic beverage in Mexico. In this study, a novel ethanol purification distillation sequence is proposed, utilizing ethanol produced from SB treatment as described by González-Chavez et al. (2022). Prior to purification, the ethanol-water mixtures exhibited ratios of 0.054 and 0.935. The proposed distillation sequence comprises three columns: i) depletion, ii) extraction (employing ethylene glycol as the solvent agent), and iii) solvent recovery. To assess energy consumption and controllability, three solvent:feed ratios (1.5:1, 2:1, 2.5:1) were examined, taking into account the feed to the second column. The lowest energy consumption was observed at 31 × 103 kW, corresponding to the 1.5:1 ratio. Optimal controllability was achieved at a solvent:feed ratio of 2.5:1, as evidenced by the lowest Integral Absolute Error (IAE) value of 3.3 × 10–3 and the highest proportional gain (Kc) value of 250. In summary, we leveraged previously reported experimental data to design a new distillation sequence with potential applications in the ethanol purification derived from SB fermentation. The outcomes of this investigation underscore the importance of promoting circular economy practices, particularly in the northern region of Mexico, where significant quantities of agrowastes are generated.

АНАЛИЗ И СОВЕРШЕНСТВОВАНИЕ АКЦИЗНОЙ ПОЛИТИКИ РОССИЙСКОЙ ФЕДЕРАЦИИ В ОТНОШЕНИИ АЛКОГОЛЬНОЙ ПРОДУКЦИИ

The article analyses the measures of the state anti-alcohol policy of modern Russia in the field of taxation and assessment of their impact on the receipt of excise taxes in the budget of the Russian Federation and the level of consumption of alcoholic beverages by the adult population of the country. Particular attention is paid to the study of the excise policy of the Russian Federation in relation to alcoholic beverages. Excise taxation is one of the effective instruments of state regulation of the production and consumption of alcoholic beverages. The purpose of the study is, based on the analysis, to develop recommendations for changing excise tax rates on various types of alcoholic products to enhance the fiscal potential of excise taxes and regulate alcohol consumption by the country's population. The study was carried out using methods of systematic comparative analysis of domestic and foreign literature and statistical data, as well as generalization and synthesis. It highlights the structure and dynamics of excise tax revenues to the budget of the Russian Federation by type of alcoholic beverages. It also considers restrictive measures relating to the production, sale and consumption of alcoholic beverages in Russia, as well as options for tax support for domestic producers of low-alcohol drinks. A study of the dynamics of the volume and structure of consumption of alcoholic beverages by the population showed the high effectiveness of government regulatory measures, including excise taxation instruments. However, despite the identified reduction, the level of alcohol consumption by the population of the Russian Federation remains high, which raises the need to improve excise policy in the field of taxation of alcoholic products. The increase in excise tax rates on strong alcohol and a change in the method of levying excise tax on beer proposed by the authors will ensure annual additional excise tax revenues to the budget, will lead to a reduction in the consumption of alcoholic beverages and a shift in consumer preferences towards low-alcohol drinks that cause less harm to human health.

In Vitro Multiplication of Agave (A. marmorata and A. potatorum) by Temporary Immersion in SETIS™ Bioreactor.

In Mexico, wild agaves are important for the production of alcoholic beverages known as mezcal and pulque. However, the propagation of agave seeds and pups is not enough to satisfy the national demand. Temporary immersion systems represent an agave micropropagation alternative that reduces the labor force, increases development, and improves the quality of seedlings. The use of the SETIS™ bioreactor in A. marmorata and A. potatorum improves the multiplication rate and allows rooting. Additionally, this bioreactor reduces the culture time, labor force, and reagents needed while maintaining high survival rates during the acclimatization phase.

Biochemical composition of fruit must from small-fruit apple varieties grown in the Southern Baikal Region

Most climatic zones of the Russian Federation include vast apple plantations that serve as the primary source of raw materials for the production of cider and fruit alcoholic beverages. The technological potential of new apple varieties in the production of fruit alcoholic beverages is understudied. The present study aims to examine the chemical composition (including the fractional composition of sugars and organic acids) of fruit must from small-fruit apple varieties grown in the Southern Baikal region and to identify the most suitable varieties for cider production.The biochemical composition of must was determined via conventional methods as per state standards. Smallfruit semi-cultivars grown in the Southern Baikal Region are characterized by variability in the content of extractive substances. In different years, the fruit of the same variety accumulates different amounts of dissolved solids (12.5–14.5%), primarily sugars (109.3–135.3 g/dm3). Among sugars, fructose is the most abundant (over 50%), followed by glucose. The proportion of disaccharides in the composition of sugars in the fruits of different varieties ranges from 9.1 to 21.5%. The concentration of organic acids in the studied varieties ranges from 7.2 to 13.0 g/dm3. The detected organic acids include malic acid (up to 83.4%), citric acid (up to 6.7%), lactic acid (up to 6.4%), succinic acid (up to 2.5%), as well as trace amounts of tartaric and acetic acids. The amount of phenolic compounds in the specimens varies from 522.5 to 1704.6 mg/dm3. The studied semi-cultivars were classified as sharp and bittersharp cider apple varieties.

Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials

Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets.

The Proposed Approach to Current Financial Requirement Management in Organizations of The Alcoholic Beverages

Purpose: The aim of the article is to evaluate the turnover of current financial demand and the components underlying its calculation in alcoholic organizations listed on the international stock exchange and to propose a factor analysis and evaluation approach based on linear regression analysis, which will be considered as a new way to improve the financial management of working capital. Theoretical framework: This article presents an assessment of the use of working capital in alcoholic companies that are studied and listed on the world stock exchange, and offers practical solutions to improve the financial management of working capital. Design/methodology/approach: Within the framework of the research, we offer a new methodological solution for assessing the impact of the current financial requirement and the variables that determine it. First of all, the focus will be made from the point of view of interdependence in relation to income, based on which the turnover of the result indicator (CFR) and variables (AP, AR and I) in days is estimated. Findings: According to the results of the assessment in the companies Ambev S.A (Brazil), Anheuser-Busch (Belgium) and Diageo (UK), in the case of a change of division, the turnover of receivables (X1) and inventories (X3) has a positive effect on the turnover of current financial requirements, as well as the turnover of accounts payable per unit of change, has a negative effect on the liquidity of current financial requirements. It follows from the results of the analysis that for the companies under review, effective management of receivables and inventories is considered a key area of working capital management. Research, Practical & Social implications: During the study, we proposed a new methodological solution by conducting an assessment of working capital usage and factor analysis of the financial requirement of Ambev S.A (Brazil), Anheuser-Busch (Belgium) and Diageo (UK) companies involved in the production of alcoholic beverages in the world stock exchange. Originality/value: The scientific novelty of the study lies in the proposed approach to the evaluation of the index of current financial demand and turnover (in days) of its components (factors), as well as the marginal intervals of regulation.

Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico

Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ markedly between producing regions, locations, and even factories, resulting in a very distinctive set of products. The state of Oaxaca is the top producer worldwide of mezcal, and 35,000 families are involved in the production of this aromatic alcoholic beverage. Fermentation is the most important stage of mezcal production and is performed by different yeast and bacteria. In this study, the yeast strains were isolated from fermentation containers of four mezcal factories (palenques) in Oaxaca. Taxonomic determination was verified by ITS, and an analysis of the biotechnological process through personal interviews and principal component analysis was performed. Eighteen different isolates of eight different genera (Candida, Clavispora, Meyerozyma, Metarhizium, Pichia, Saccharomyces, Torulaspora, and Yarrowia) were identified. According to the biotechnological process analysis and principal component analysis, the artisanal palenques (palenques 1, 3, and 4) are more like each other than and differ radically from palenque 2, which is where the artisanal process has changed towards technical production.

Recent Progress in Distiller's Grains: Chemical Compositions and Biological Activities.

Distiller's grains (DGs) are solid mixtures that remain after the production of alcoholic beverages. A large amount of DGs is produced each year during the brewing process. Currently, they are mostly used as a feedstock or substrate in the feed industry. However, the lack of a comprehensive understanding of the chemical composition of DGs is a major constraint on their further development and application for high-value-added usages. Some studies were published on the bioactive constituents of DGs in several different types of journals. Data were therefore collated to provide a comprehensive overview of these natural products. DGs are rich in phenols, phytosterols, and fatty acids, in addition to general lipid and protein constituents. These compounds and their related extracts possess diverse biological activities, including antioxidant, anti-inflammatory, and anti-hyperglycaemic effects. We hope that this review will provide research incentives for the further development and utilisation of DGs to develop high-value-added products.

Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives.

Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii.

The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic composition and sensory quality were characterized in the production of alcoholic beverages from selected pear cultivars with diverse biochemical characteristics. The fermentation process generally affected the phenolic composition by increasing the contents of hydroxycinnamic acids and flavan-3-ols and reducing the levels of hydroxybenzoic acids, procyanidins, and flavonols. Although the phenolic compositions and sensory properties of pear beverages depended primarily on pear cultivar selection, the applied yeast strains also played important roles in beverage quality. Fermentation with T. delbrueckii resulted in higher caffeoylquinic acid and quercetin-3-O-glucoside contents, higher rated intensities of 'cooked pear' and 'floral' odors and a sweeter taste than fermentation with S. cerevisiae. Moreover, higher concentrations of hydroxybenzoic acids, hydroxycinnamic acids, and flavonols correlated closely with astringency perception. Applying T. delbrueckii strains and breeding novel pear cultivars are important approaches to produce fermented beverages of high quality.

Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger

Saccharomyces cerevisiae is commonly used for the production of alcoholic beverages, including cider. In this study, we examined indigenous S. cerevisiae and S. uvarum strains, both species commonly found in cider from Hardanger (Norway), for their strain-specific abilities to produce volatile and non-volatile compounds. Small-scale fermentation of apple juice with 20 Saccharomyces strains was performed to evaluate their aroma-producing potential as a function of amino acids (AAs) and other physicochemical parameters under the same experimental conditions. After fermentation, sugars, organic acids, AAs, and biogenic amines (BAs) were quantified using the HPLC–UV/RI system. A new analytical method was developed for the simultaneous determination of nineteen AAs and four BAs in a single run using HPLC–UV with prior sample derivatization. Volatile compounds were determined using HS-SPME-GC-MS. Based on 54 parameters and after the removal of outliers, the nineteen strains were classified into four groups. In addition, we used PLS regression to establish a relationship between aroma compounds and predictor variables (AAs, BAs, organic acids, sugars, hydrogen sulfide (H2S) production, CO2 release) of all 19 strains tested. The results of the VIP show that the main predictor variables affecting the aroma compounds produced by the selected yeasts are 16, belonging mainly to AAs.