Tail Fraction Research Articles

A reduced-bias weighted least squares estimation of the extreme value index

In this paper, we propose a reduced-bias estimator of the EVI for Pareto-type tails (heavy-tailed) distributions. This is derived using the weighted least squares method. It is shown that the estimator is asymptotically unbiased, asymptotically consistent and asymptotically normal under the second-order conditions on the underlying distribution of the data. The finite sample properties of the proposed estimator are studied through a simulation study. The results show that it is competitive to the existing estimators of the extreme value index in terms of bias and Mean Square Error. In addition, it yields estimates of g > 0 that are less sensitive to the number of top-order statistics, and hence, it alleviate the problem of selecting an optimal tail fraction to some extent. The proposed estimator is further illustrated using practical datasets from pedochemical and insurance.

Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation

Volatile compounds of plum spirit have a decisive influence on its quality and are closely related to the method of production. In this paper, minor and major volatile of plum spirits produced in small artisanal distilleries of Montenegro, obtained by two batch distillation techniques traditionally used (single and double distillation in alembic of the same construction) were analyzed by GC-FID and GC-FID-MS methods. All plum spirits contained all 8 major volatile compounds analyzed by GC-FID method, but out of a total of 138 minor aromatic compounds detected, only 32 are common to all samples. Wide ranges of concentrations of most volatile compounds indicated the great heterogeneity of plum spirit production methods in Montenegro, included, among others, two different distillation techniques. ?h? princip?l c?mp?n?nt analysis have shown that differentiation of plum spirits obtained by single or double batch distillation is not possible using the all compounds analysed by GC-FID or GC-FID-MS, as well as compounds belonging the same chemical class, but rather based on the content of the volatile compounds typical for batch distillation tail fraction.

Behaviour of volatile compounds during batch multi-stage distillation of whisky: experimental and simulation data

This study characterised the behaviour of congeners during the multi-stage discontinuous distillation of whisky using a Stupfler-type still. It also investigated the influence of recycling the head and tail fractions on the composition of the unaged spirit and, for the compounds with known equilibrium data, to validate the capability of software tools to simulate their behaviour during distillation. To this end, profile curves of ethanol (% ABV) and 45 aroma compounds (mg/L) during distillation are reported with 27 compounds, compared to simulated data using ProSim® BatchColumn software. Further, the mass distribution of each compound between the fractions of discarded head, recycled head, heart, tail and residue are estimated. Assuming that this distribution was maintained during each distillation, it was shown that for the wash, a pseudo-steady state was achieved in less than five distillations, and the true recovery rate of each compound in the heart was assessed. This study clearly demonstrates that during distillation, the congeners behave according to the ethanol content of the boiling liquid in the column. It provides real information on the separation of volatile compounds with a batch still with a distillation column above the heater. Additionally, the data highlights the importance to the unaged spirit of recycling the head and tail fractions. These results provide useful information for distillers to choose the appropriate way of collecting the heart fraction.

CharTM: The dynamic stability characterization for memory based on tail distribution modeling

Dynamic stability has become a major constraint to static random access memory (SRAM) circuits design. In this paper, the relationship between the read/write delay and corresponding yield will be given by our CharTM, an unified memory yield analysis method by modeling the tail of performance distribution. In charTM, we design an efficient weighted regression-based high-dimensional meta-model to collect the tail samples without running simulations and construct the tail distribution by generalized Pareto distribution(GPD) with an adaptive tail fraction selection strategy to improve the accuracy in the high-sigma region. The effectiveness of CharTM is verified on bit cell, read, and write critical paths of an SRAM. The results show that the efficiency of CharTM exceeds that of a commercial yield analysis tool by 5.3–16.5 times on our validation cases with the same level of accuracy, and exceeds that of state-of-the-art methods by 13–82 times with much higher accuracy, especially on read and write paths.

Влияние активной кислотности на качественные характеристики дистиллятов

The quality of distillates depends on the biochemical composition of the raw material, the operating parameters of the wort production and fermentation, and the methods and modes of distillation. The active acidity of the medium (pH) can affect wort fermentation and distillation processes. The research objective was to study the effect of the active acidity of bakery waste wort on fermentation and distillation processes. 
 The study featured fermented wort samples from wheat bread, a mix of wheat and rye-wheat bread, and distillate fractions obtained by a single fractionated distillation of fermented wort. The distillation occurred in laboratory conditions in a direct distillation unit (Kothe Destillationstechnik, Germany) with a 10 dm3 cube. The effect of the acidification degree of saccharified wort on the fermentation efficiency was determined by the strength of the fermented wort. The composition of volatile components in the distillates was defined by gas chromatography in a Thermo Trace GC Ultra chromatograph (Thermo, USA). 
 When the pH of saccharified wort fell from 5.5 to 4.5–3.5, the synthesis of higher alcohols and ethers of higher fatty acids decreased during fermentation, while the acetone mass concentration increased. The acidification of fermented wort to pH = 3.5–3.0 at the distillation stage had a positive effect on the distillates from recyclable baking waste. This technique increased the yield of the middle fraction (distillate) by reducing the loss of absolute alcohol with the head and tail fractions. The concentration of acetaldehyde and ethyl acetate in the middle fraction decreased by 1.5 times while the content of enanthic ether components increased by more than 75%. As a result, the sensory profile increased by 0.4–0.5 points. The distillates from the mix of wheat and rye-wheat bread were superior to distillates from wheat bread. The statistical analysis provided the following criteria for a qualitative assessment of the distillates from recyclable baking waste: the mass concentration of acetaldehyde and the ratio of alcohols C5 to the sum of alcohols C3 and C4.
 Pre-fermentation oxidation of saccharified wort proved impractical for bakery waste recycling, whereas acidification of fermented wort before distillation increased the distillate yield and improved its sensory profile.

Thermo-gravimetric study of the crankcase gases composition

Introduction (problem statement and relevance). The paper presents the experimental results of crankcase gas (CG) condensate. The condensate was obtained during engine testing due to a special driving cycle. After holding at rest for 24 hours, the condensate separated into three parts: lower “A”, approximately 12%vol - water; medium “B”, about 6%vol - water-oil emulsion; upper “C”, about 82%vol - the mixture of condensed hydrocarbon vapors and solid particles.The purpose of the research was to determine the weight ratio of fuel and oil components in the CG.Methodology and research methods. In this work, the thermo-gravimetric research method (TGA -Thermo-gravimetric analysis) was used, the purpose of which was to determine the change in the test sample mass depending on temperature and time. The condensate was evaporated at T = 200°C. At this temperature all fuel fractions, including the tail fractions, evaporated completely, but the oil, if it was present in the condensate, evaporated in an extremely small amount.Scientific novelty and results. The results of the “C” upper part dispersal (evaporation) showed that with a well-designed and properly functioning crankcase ventilation system (CVS), the composition of the CG contained mainly heavy fuel fractions. In the studied part “C”, fuel fractions accounted for 96.3%wt, while the rest composed 3.7%wt, being a thick, pasty black precipitate with a specific smell of aromatic hydrocarbons. It was the first time when TGA was used to study the composition of CG, and highly accurate data was presented as a result.Practical significance. On the basis of TGA, a methodology for validation tests of ICS has been developed. The absence or low content of oil in the composition of the remnants is a criterion for a positive functional assessment of the CVS. The TGA also allows to evaluate the CVS quantity effect on oil consumption. The residue isolated during the research is a building material for the formation of the so-called “soot coat” on the plate and the intake valve stem from the intake channel.

Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage)

The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes at the distillation stage of the discharged wort from the recyclable baking waste, in identifying significant factors and determining the optimal technological values of these factors. The objects of the study served 9 samples of fermented wort from various types of recyclable baking waste, distillate fractions and samples of distillates. The distillation was performed on the installation of direct distillation “KOTHE DESTILLATIONSTECHNIK” (Germany). In the objects of the study, the volume, the volume fraction of ethyl alcohol and the mass concentration of the main volatile components were determined. The composition and concentration of basic volatile components were determined using gas chromatography on the device “Thermo Trace GC Ultra” (Thermo, United States). The wide range of variation of the mass concentration of the main volatile components, depending on the composition of the initial raw materials, is revealed. It has been established that the nature of the distribution of volatile components according to distillate fractions does not depend on the physicochemical composition of the fermented wort from different types of recyclable baking waste. It is shown that the nature of the distribution of volatile components according to fractions in obtaining a distillate from the recyclable baking waste has certain differences from their distribution in the preparation of cognac and fruit distillates. A comparative assessment of distillates obtained by single fractionated distillation and double distillation showed the advantage of the first alcohol output and the composition of volatile components. It has been established that the distillation rate with a direct fractionated has a significant effect on the dynamics of the distribution of the main volatile components and the output of the distillate for anhydrous alcohol. With an optimal distillation rate (5.9 cm3 / min), an anhydrous alcohol output increases, on average, by 4% and reduced the losses of valuable aroma-forming volatile components with head and tail fractions.

Automated separation of tail fraction for fruit distillates by means of in‐line conductivity measurement

SummaryThe distillation cuts between head, heart and tail fraction of a fruit distillate are still done in an empirical fashion, based on the distiller’s sensorial experience. There has been an unmet need for a long time to provide an objective method for determining the point of tails independent of fruit type and distillation technique. In this study, the authors provide a new method for separating the tail robustly from the heart fraction. For the first time, this is based on an in‐line measurement of conductivity together with a suited algorithm for differentiating the conductivity increase before and after the point of tails. The method has been validated with three different fruit mashes of different sugar content, distilled applying different levels of rectification due to different settings of the dephlegmator of the still. Verification with sensory analysis confirmed the validity of the method.

INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography–olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly.

On Low-Energy Tail Distortions in the Detector Response Function of X-Ray Microcalorimeter Spectrometers

We use narrow spectral lines from the X-ray spectra of various highly charged ions to measure low-energy tail-like deviations from a Gaussian response function in a microcalorimeter X-ray spectrometer with Au absorbers at energies from 650 to 3320 eV. We review the literature on low-energy tails in other microcalorimeter X-ray spectrometers and present a model that explains all the reviewed tail fraction measurements. In this model, a low-energy tail arises from the combination of electron escape and energy trapping associated with Bi X-ray absorbers.

Production of Mango and Passion Fruit Mix Spirit in a Distillation Column

Cachaca is the most consumed distilled beverage among Brazilians and the third in world consumption. In order to innovate and expand the spirits chain, new technologies have been developed. This work aimed to evaluate the development process of a distilled beverage from the mixture of mango and passion fruit pulps, using a batch distillation column. The column has a collection system with seven fractionation modules, jacketed, with fillings, vacuum thermal insulation and temperature monitoring. For the production, the wort was prepared from the same proportions of the fruit pulps and led to the fermentation, where the kinetic monitoring was carried out until the wine is produced. Thereafter, the wine was distilled in two serial batches of 4.5 L of drink, in a controlled process in order to obtain a quality brandy through the proper separation of the head, heart (commercial) and tail fractions. The fractions were characterized and the heart, marketed product, compared to parameters determined by the Brazilian legislation for the composition of fruit spirits. It was noticed that the distillate complies the legislation, being its consumption released without risks to health. It is noteworthy that the spirit obtained from the fruit mixture proved to be a diversified product within the alcoholic beverages sector, and there were no similar studies to compare the results.

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast

Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 107 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L) was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L), ethyl hexanoate (0.8 mg/L) and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers.

Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers

Ethyl carbamate was quantified in cachaça using high-performance liquid chromatography with fluorescence detection during the production process and during storage in different types of wooden casks and glass containers, with and without the presence of light. According to the physicochemical analysis, the head and tail fractions are unacceptable for consumption. Ethyl carbamate was detected in sugarcane juice and during fermentation. During distillation, ethyl carbamate levels ranged from the limit of detection to 17.1 μg L−1. Ethyl carbamate increased during storage in wooden casks. The presence (or absence) of light did not affect the formation of ethyl carbamate in cachaça stored in glass containers. Copyright © 2017 The Institute of Brewing & Distilling

Development of cereals for animal feed technology

The technological process of cereals production used in the production of feed stuff, which includes the following basic steps: grain moistening; binning of moistened grain for redistribution of moisture in the bulk of kernel; steaming of moistened grain; rolling of steamed grain; drying and cooling of flakes – is developed. In the production of flakes from scoured barley and oat grain before feeding to the rolling line film removal from the grain of these crops and the separation of the husks is carried out by one the existing methods: the method of grinding, followed by sifting and eventilation of films from tail fractions or a method of peeling on special machines with a separation of films. Wet-heat treatment of grain, followed by rolling helps to improve taste and palatability of feed, improves the nutritional value of carbohydrate and protein complexes, reduces the exertion of the body to digest food nutrients, allows to inactivate antinutritional substances and free the grain from the pathogenic and other microorganisms. In the duration of rolling process splitting of complex carbohydrates occurs, starch loses its original structure and is easier exposed to enzymes. The dried and cooled flakes have satisfactory flowability, do not set up. Humidity of flakes is not more than 14%, the temperature is not more than 10 °C above the ambient temperature, bulk density is 350–400 kg/m3. Developed set of equipment allows producing cereal flakes, the use of which in feed stuff and rations of young cattle and pigs increases the productivity of animals by 15–20% while reducing feed costs by 12–15%. Cereal flakes are used in the manufacture of complete feed for piglets (pigs at the age of 10 to 60 days), feed concentrates for pigs under the age of 4 months, the calves under the age of 115 days, high-producing cows, sporting and trained horses and lactating mares.

Speaking Stata: Letter Values as Selected Quantiles

Letter values were introduced and named by J. W. Tukey in the 1970s as selected quantiles. The idea is to choose a small set of quantiles to characterize an ordered sample of values, quantiles that are each defined as either individual order statistics or the mean of two such statistics. The procedure is to start with the median, to continue with quartiles, and then with first and last octiles, and so on. At each step, approximate medians are identified of successively smaller tail fractions until the extremes, the minimum and maximum, are reached. As a historical aside, the same idea can be identified in work by Francis Galton from 1880. Letter values are supported by Stata through the official command lv, but that command is geared to letter-value displays and (arbitrarily) will compute no more than 21 letter values. A new command, lvalues, is introduced that supports calculation of letter values without such limits and is designed to save results in new variables for as many variables and distinct groups as are specified. Results may then be easily listed and (especially) plotted in pursuit of identification and comparison of distribution level, spread, and shape. Examples are given with emphasis on quantile plots.

Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis ), jatoba ( Hymenaeae carbouril ), balsam ( Myroxylon peruiferum ) and peroba ( Paratecoma peroba ) casks by SPME‐GC–MS

Aging has become common practice among producers seeking to increase the value of their products. The objective of this work was to conduct periodic monitoring by solid-phase microextraction–gas chromatography–mass spectrometry of the physical and chemical quality of aging cachaca in terms of the alcohol content, volatile acidity, esters, aldehydes, higher alcohols, furfural, methanol, dry extract, copper and volatile compounds in the production process (distilled fractions) and during storage in casks newly made from oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba). The barrels were made in a specialized cooperage, and cachaca was obtained from a production unit in the southern region of Minas Gerais. Distinct physicochemical values were obtained for the distilled fractions; head and tail fractions had inappropriate concentrations of alcohol, aldehydes and butan-1-ol. Values within the limits established by law were obtained for the heart fraction, both in the distillation process and during aging, and it is, therefore, suitable for consumption. Several important compounds responsible for the aroma and flavour of the cachacas were observed, and alcohols, acids, esters and sesquiterpenes were found to compose the main groups. Through variance and main component analysis, important chemical changes were observed in the beverages. Copyright © 2016 The Institute of Brewing & Distilling

Post-Translational Modifications of Histones in Human Sperm.

We examined the levels and distribution of post-translationally modified histones and protamines in human sperm. Using western blot immunoassay, immunofluorescence, mass spectrometry (MS), and FLIM-FRET approaches, we analyzed the status of histone modifications and the protamine P2. Among individual samples, we observed variability in the levels of H3K9me1, H3K9me2, H3K27me3, H3K36me3, and H3K79me1, but the level of acetylated (ac) histones H4 was relatively stable in the sperm head fractions, as demonstrated by western blot analysis. Sperm heads with lower levels of P2 exhibited lower levels of H3K9ac, H3K9me1, H3K27me3, H3K36me3, and H3K79me1. A very strong correlation was observed between the levels of P2 and H3K9me2. FLIM-FRET analysis additionally revealed that acetylated histones H4 are not only parts of sperm chromatin but also appear in a non-integrated form. Intriguingly, H4ac and H3K27me3 were detected in sperm tail fractions via western blot analysis. An appearance of specific histone H3 and H4 acetylation and H3 methylation in sperm tail fractions was also confirmed by both LC-MS/MS and MALDI-TOF MS analysis. Taken together, these data indicate that particular post-translational modifications of histones are uniquely distributed in human sperm, and this distribution varies among individuals and among the sperm of a single individual.

A proteomic analysis on human sperm tail: comparison between normozoospermia and asthenozoospermia.

Asthenozoospermia is a common cause of human male infertility characterized by reduced sperm motility. The molecular mechanism that impairs sperm motility is not fully understood. This study proposed to identify novel biomarkers by focusing on sperm tail proteomic analysis of asthenozoospermic patients. Sperm were isolated from normozoospermic and asthenozoospermic semen samples. Tail fractions were obtained by sonication followed by Percoll gradient. The proteins were extracted by solubilization and subjected to two-dimensional gel electrophoresis (2-DE); then, the spots were analyzed using Image Master 2D Platinum software. The significantly increased/decreased amounts of proteins in the two groups were exploited by matrix-assisted laser desorption-ionization time-of-flight/time-of-flight (MALDI-TOF-TOF) mass spectrometry. Three hundred ninety protein spots were detected in both groups. Twenty-one protein spots that had significantly altered amounts (p < 0.05) were excised and exploited using MALDI-TOF-TOF mass spectrometry. They led to the identification of the following 14 unique proteins: Tubulin beta 2B; glutathione S-transferase Mu 3; keratin, type II cytoskeletal 1; outer dense fiber protein 2; voltage-dependent anion-selective channel protein 2; A-kinase anchor protein 4; cytochrome c oxidase subunit 6B; sperm protein associated with the nucleus on the X chromosome B; phospholipid hydroperoxide glutathione peroxidase-mitochondrial; isoaspartyl peptidase/L-asparaginase; heat shock-related 70kDa protein 2; stress-70 protein, mitochondrial; glyceraldehyde-3-phosphate dehydrogenase, testis-specific and clusterin. Fourteen proteins present in different amounts in asthenozoospermic sperm tail samples were identified, four of which are reported here for the first time. These proteins might be used as markers for the better diagnosis of sperm dysfunctions, targets for male contraceptive development, and to predict embryo quality.

Inoculated fermentation of orange juice (Citrus sinensisL.) for production of a citric fruit spirit

The yeast Saccharomyces cerevisiae UFLA CA1174 was evaluated for its potential to produce an orange spirit, as a possible alternative to reduce waste and increase income to citrus farmers. The sugar concentration of the orange juice was adjusted to 16oBrix and the pH to 4.5. The orange juice was inoculated at approximately 7 log CFU/mL, and the fermentation was performed at room temperature until oBrix stabilization. The yeast used showed high values for the conversion factors of the substrates into ethanol (Yp/s 0.50 g/g), the volumetric productivity of ethanol (Qp 1.78 g/L/h), the biomass productivity (Px 58.47 g/g) and the fermentation efficiency (Ef 97.83%). The sugars were converted quickly, and a high ethanol concentration (58.13 g/L) was achieved after 24 h of fermentation. The orange wine was distilled in a copper alembic, and the head, heart and tail fractions were collected. The orange spirit produced (heart fraction) had high concentrations of acetaldehyde, ethyl acetate, isoamyl alcohol and 2-phenylethanol. The results showed that orange juice could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. Copyright © 2013 The Institute of Brewing & Distilling