Total Alcohol Research Articles

Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu

Targeted biofortification is an effective way to regulate the microbial community succession and the production of flavor metabolites in the Baijiu fermentation. However, the high organic acid present in the Baijiu brewing process causes the gradual succession of exogenous functional microorganisms to be less dominant, ultimately resulting in defective flavor substances. In this study, a strain of Saccharomyces cerevisiae YS219 with high production of ethyl hexanoate and excellent organic acid tolerance was excavated, and the effects of this strain on the microbial composition and flavor metabolites during the fermentation of strong-flavor Baijiu were investigated. The microbial community was analyzed using the Illumina Miseq Pe300 Sequencing Platform, and at the genus level, Saccharomyces, Lactobacillus, and Pediococcus became the dominant genera after biofortification. A total of 77 flavor substances were detected in the biofortified fermented grains, and the contents of total esters and alcohols increased significantly. Among them, ethanol and ethyl hexanoate were significantly increased. Mantel test showed significant positive correlation between lactic acid and Pediococcus. Moreover, lactic acid, acetic acid, and ethanol were negatively correlated with most of the fermenting microorganisms. Following inoculation with S. cerevisiae YS219, Saccharomyces and Pediococcus exhibited a positively significant link with ethyl hexanoate, according to Spearman's correlation analysis. Taken together, the results demonstrate that the addition of S. cerevisiae with excellent organic acid tolerance and high ethyl hexanoate production helps to promote the change of microbial community and the elevation of ethanol and ethyl hexanoate.

Protein extracts from amaranth and quinoa as novel fining agents for red wines

Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents.

Regulation of CuFeZn catalysts by K3PO4 and its effect on CO2 hydrogenation to C2+ alcohols

CO2 hydrogenation to C2+OH is an effective way to diminish CO2 emissions. Although challenges still exist in large-scale applications, CuFeZn catalysts attract extensive attention due to their low-cost. Herein, CuFeZn catalysts are modified by different amounts of K3PO4, (KP)0.1CuFeZn exhibits an excellent catalytic performance (total alcohols selectivity of 15.76 % at CO2 conversion of 38.10 %, C2+OH/ROH fraction of 94.23 %, and C2+ alcohols space–time-yield (STY) of 53.81 mg·mL−1·h−1). Combined with a series of characterization results, it is found that the effect of K3PO4 is complex, and the proportion of Fe2+, Cu0 and medium base shows perfect linear relation to STY of C2+OH. The significance level of the above three factors is in the following sequence: Cu0＞Fe2+＞medium base. The introduction of K3PO4 decreases the proportion of Fe2+ (active site for RWGS, the competitive reaction for C–C coupling) and increases the proportion of Cu+/(Cu++Cu0) (Cu+ is the active site for C–C coupling) due to the synergistic effect of Cu0 and Cu+, thereby improving the synthesis of C2+OH. Moreover, conversion of Fe0 to Fe3C or Fe3O4 plays negative roles in the stability of the catalysts.

Visual memory and alcohol use in a middle-aged birth cohort

Light and moderate alcohol use has been reported to be associated with both impaired and enhanced cognition. The purpose of this study was to explore whether there was a linear relationship between visual memory and alcohol consumption in males and females in a large middle-aged birth cohort population in cross-sectional and longitudinal settings. Data were collected from 5585 participants completing 31-year (1997–1998) and 46-year (2012–2014) follow-ups including Paired Associate Learning (PAL) test at 46-years follow-up. The participants were originally from 12,231 study population of the Northern Finland Birth Cohort 1966 (NFBC1966). The PAL test was conducted to assess visual memory. Reported alcohol use was measured as total daily use of alcohol, beer, wine, and spirits converted into grams and as frequency and amount of use of beer, wine, and spirits. The total daily alcohol use was not associated with reduced visual memory. The frequency of use of beer and wine in males was associated with better visual memory in cross-sectional and longitudinal settings. Using six or more servings of spirits was associated with worse visual memory in males in cross-sectional and longitudinal settings. The study suggested a lack of a linear association between drinking and visual memory in the middle-aged population.

Novel insights into flavor formation in whey fermented wine: A study of microbial metabolic networks

In this study, the alterations in the flavor components of whey fermented wine (WFW) were analyzed using gas chromatography–mass spectrometry (GC-MS). Moreover, the changes in the bacterial community structure of WFW were examined using high-throughput sequencing technology. The results showed that the pH value decreased from 5.61 to 3.51 between 0 d and 28 d of fermentation. Meanwhile, the content of total acids (1.31°T to 7.32°T), alcohol (8.83%–12.57%), flavonoids (33.98–60.52 mgRE/100 mL), and polyphenols (120.24–230.34 mgGAE/100 mL) increased during fermentation. At the early stage of fermentation, Lactobacillus was the predominant bacterial genus in WFW. However, as fermentation progressed, Lactobacillus and Lactococcus gradually became the dominant genera. Using GC-MS, 102 volatile compounds were identified during fermentation. Among them, 15 substances — including ethyl benzoate, phenyl ethyl acetate, and ethyl butyrate — were identified as the important aroma components of WFW. Fourteen amino acids were detected during fermentation, among which leucine (260.78 μg/L) and tyrosine (250.37 μg/L) showed the highest content. Correlation analysis revealed that Lactococcus was positively correlated with most ester compounds, and Lactobacillus was positively correlated with ethyl phenylpropionate, acetaldehyde, and caprylic acid. Meanwhile, Klebsiella exhibited a significant positive correlation with histidine, aspartic acid, and alanine.

The Impact of Raising Alcohol Taxes on Government Tax Revenue: Insights from Five European Countries.

Reducing the affordability of alcoholic beverages by increasing alcohol excise taxation can lead to a reduction in alcohol consumption but the impact on government alcohol excise tax revenue is poorly understood. This study aimed to (a) describe cross-country tax revenue variations and (b) investigate how changes in taxation were related to changes in government tax revenue, using data from Estonia, Germany, Latvia, Lithuania and Poland. For the population aged 15 years or older, we calculated the annual per capita alcohol excise tax revenue, total tax revenue, gross domestic product and alcohol consumption. In addition to descriptive analyses, joinpoint regressions were performed to identify whether changes in alcohol excise taxation were linked to changes in alcohol excise revenue since 1999. In 2022, the per capita alcohol excise tax revenue was lowest in Germany (€44.2) and highest in Estonia (€218.4). In all countries, the alcohol excise tax revenue was mostly determined by spirit sales (57-72% of total alcohol tax revenue). During 2010-20, inflation-adjusted per capita alcohol excise tax revenues have declined in Germany (- 22.9%), Poland (- 19.1%) and Estonia (- 4.2%) and increased in Latvia (+ 56.8%) and Lithuania (+ 49.3%). In periods of policy non-action, alcohol consumption and tax revenue showed similar trends, but tax level increases were accompanied by increased revenue and stagnant or decreased consumption. Increasing alcohol taxation was not linked to decreased but increased government revenue. Policymakers can increase revenue and reduce alcohol consumption and harm by increasing alcohol taxes.

Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21.

Bacillus velezensis DQA21 is a functional strain used in the fermentation process of strong-aroma baijiu; however, its specific role in the process is still unclear. In this study, specific roles of B. velezensis DQA21 in the fermentation process were explored. Bioaugmentation of B. velezensis DQA21 increased the diversity and abundance of the bacterial community during the first 32 days of fermentation and significantly inhibited the diversity and richness of the fungal community during days 12 to 32. According to cluster analysis, changes in the microbial community structure were observed during fermentation, and the fermentation process could be divided into two stages: stage I, days 0-12; and stage II, days 12-45. Additionally, the microbial community structures during the two fermentation stages were significantly different. Co-occurrence analysis showed that bioaugmentation with Bacillus increased the correlation between microorganisms in jiupei and had a significant impact on the overall network structure of the microbial community. In addition, Bacillus significantly increased the production of flavor substances in jiupei, causing the total esters, total alcohols, and total acids contents to increase by 19.1%, 81.1%, and 25.9% respectively. The results suggested that bioaugmentation with B. velezensis DQA21 had a strong impact on the microbial community structure in strong-aroma baijiu, enhancing the volatile flavor components. Additionally, the work also provides a better understanding on the effect of augmentation on the microbial community in jiupei, which could help better regulation of solid-state fermentation in strong-aroma baijiu. © 2024 Society of Chemical Industry.

Genetic and environmental influence on alcohol intent and alcohol sips among U.S. children-Effects across sex, race, and ethnicity.

Alcohol intent (the susceptibility to initiating alcohol use) and alcohol sips (the initiation of alcohol) in youth are a multifactorial puzzle with many components. This research aims to examine the connection between genetic and environmental factors across sex, race and ethnicity. Data was obtained from the twin hub of the Adolescent Brain Cognitive Development (ABCD) study at baseline (2016-2018). Variance component models were conducted to dissect the additive genetic (A), common (C) and unique environmental (E) effects on alcohol traits. The proportion of the total alcohol phenotypic variation attributable to additive genetic factors is reported as heritability (h2). The sample (n = 1,772) included an approximately equal male-female distribution. The 886 same-sex twin pairs were 60.4% dizygotic (DZ), 39.6% monozygotic (MZ), 65.4% non-Hispanic Whites, 13.9% non-Hispanic Blacks, 10.8% of Hispanics with a mean age of 121.2 months. Overall, genetic predisposition was moderate for alcohol intent (h2 = 28%, p = .006) and low for alcohol initiation (h2 = 4%, p = 0.83). Hispanics (h2 = 53%, p < .0001) and Blacks (h2 = 48%, p < .0001) demonstrated higher alcohol intent due to additive genetic factors than Whites (h2 = 34%, p < .0001). Common environmental factors explained more variation in alcohol sips in females (c2 = 63%, p = .001) than in males (c2 = 55%, p = .003). Unique environmental factors largely attributed to alcohol intent, while common environmental factors explained the substantial variation in alcohol initiation. Sex and racial/ethnic disparities in genetic and environmental risk factors for susceptibility to alcohol initiation can lead to significant health disparities. Certain populations may be at greater risk for alcohol use due to their genetic and ecological factors at an early age.

Remarkably enhanced catalytic performance of three-dimensional hierarchically porous Mo2C catalysts for higher alcohols synthesis from syngas

Higher alcohols synthesis (HAS) is an important branch of syngas conversion, and Mo2C-based catalyst is a promising system for this reaction. However, the CO conversion and alcohols selectivity of current Mo2C-based catalysts are still low, which hinders their industrial application. Here, a series of Mo2C with three-dimensional hierarchically porous (3DHP) structures were prepared via a hard template method and their catalytic performance in HAS was investigated. The CO conversion and higher alcohols proportion of the optimal 3DHP catalyst were increased from 5.1 % and 60.4 % to 17.6 % and 70.5 %, respectively, compared with that of bulk Mo2C under similar total alcohols selectivity. The enhancement of the catalytic performance could be related to the increased number of active sites and the synergistic effect between multivalent Mo species. Additionally, the optimal 3DHP catalyst demonstrated good stability over a period of 200 h. This study provides a potential application for 3DHP materials and an alternative for designing efficient Mo2C catalysts for the HAS reactions.

Validation of an analytical technique for the dosage of ethanol in biological fluids

The widespread consumption of alcoholic beverages in modern society has impelled forensic toxicology laboratories to improve on the already high standards of the analytical techniques routinely employed by optimizing how judicially relevant samples are managed, given that it is essential to expedite the delivery time of results. According to the World Health Organization (WHO): “Total alcohol per capita consumption in the world’s population over 15 years of age rose from 5.5 litres of pure alcohol in 2005 to 6.4 litres in 2010 and was still at the level of 6.4 litres in 2016”. To that effect, the dosage of ethanol in biological fluids allows judges, through retrospective calculations, to assess the level of impairment of an individual at the time of the event, which is fundamental for its elucidation. This study proposes the validation of an analytical method that makes it possible to obtain reliable results with a brief analysis.

How did COVID-19 restrictions impact alcohol consumption in Australia? A longitudinal study.

The state of Victoria experienced more stringent public health measures than other Australian states during the COVID-19 pandemic. This study investigated how these public health measures impacted: (i) total alcohol consumption; (ii) location-specific consumption; and (iii) consumption among different pre-pandemic drinking groups, in Victoria compared to the rest of Australia during the first year of the pandemic. A longitudinal study with six survey waves was conducted between April and December 2020. A total of 775 adults completed data on alcohol use, including detailed consumption location information. Based on their 2019 consumption, participants were classified into low, moderate or high-risk groups. Data were analysed descriptively. There was no difference in total alcohol consumption from 2019 levels among Victorians and those from the other Australian states when Victoria was the only state in lockdown. Location-specific consumption was relatively similar for Victoria and the rest of Australia, with an increase in home drinking, and a decrease in consumption in someone else's home, licensed premises and public spaces during lockdown compared with 2019. Participants in the high-risk group reported a reduction of two standard drinks per day in November 2020 compared with 2019. In contrast, consumption remained relatively stable for participants in the low and moderate-risk groups once accounting for regression to the mean. Contrary to expectations, restrictions on licensed premises appeared to impact high-risk drinkers more than low and moderate-risk drinkers. Reducing availability of on-premise alcohol may be an effective way to reduce consumption in heavier drinkers.

Ceftriaxone alters the gut microbiome composition and reduces alcohol intake in male and female Sprague–Dawley rats

Ceftriaxone is an antibiotic that increases central nervous system (CNS) protein expression of the glutamate transporters GLT-1 and xCT and ameliorates pathological behaviors in rodent models of neurological disease and substance use disorder. However, little ceftriaxone passes through the blood–brain barrier, the CNS binding partner of ceftriaxone is unknown, and ceftriaxone does not consistently upregulate GLT-1 and xCT in cell culture. Ceftriaxone alters the gut microbiome composition in rodents and humans, and the microbiome–gut–brain axis regulates drug-seeking. Thus, here we test the hypothesis that ceftriaxone reduces alcohol intake while ameliorating alcohol-induced disruption of the gut microbiome composition. Male and female Sprague–Dawley rats received intermittent access to alcohol (IAA) while controls received access to only water. Following 17 IAA sessions, ceftriaxone/vehicle treatment was given for 5 days. Analysis of the gut microbiome composition was assessed by 16S rRNA gene amplicon sequencing conducted on fecal pellets collected prior to and after alcohol consumption and following ceftriaxone treatment. Male rats displayed escalated alcohol intake and preference over the course of the 17 sessions; however, total alcohol intake did not differ between the sexes. Ceftriaxone reduced alcohol intake and preference in male and female rats. While alcohol affected a diverse set of amplicon sequencing variants (ASV), ceftriaxone markedly reduced the diversity of microbial communities reflected by a blooming of the Enterococcaceae family. The remaining effects of ceftriaxone, however, encompassed families both affected and unaffected by prior alcohol drinking and highlight the Ruminococcaceae and Muribaculaceae families as bidirectionally modulated by alcohol and ceftriaxone. Altogether, our study confirms that ceftriaxone reduces alcohol intake in rats and partially reverses alcohol-induced dysbiosis.

Production of Vinegar from Pear Juice and Comparative Analysis of its Quality with Apple Juice Vinegar

Vinegars are the product of scalar fermentations carried out by several groups of microorganisms acting at different moments in time. Apple vinegar is made with apple juice or concentrated Apple juice (CAJ) through a double fermentation: alcoholic and acetic. Vinegar was successfully produced from the juice extracted from pear using yeast and acetic acid bacteria. This study presents a summary of research concerning the quality of vinegar made from pear and apples by using double distillation method. Juice is extracted from both the apple and pear and was analysed for several parameters like pH, brix, specific gravity, Total Reducing Sugars (TRS), Reducing Sugars (RS), titratable acidity, alcohol percentage and Total Dissolved Solids (TDS). pH of pear and apple juice was found to be 4.82 and 4.35 respectively. pear and apple juice had the Brix of 8.5° and 12° respectively. The TRS of pear and apple juice was found to be 10.2%and 11.87 % respectively. Quality characteristics between pear vinegar and apple vinegar were investigated which includes pH, titratable acidity and alcohol percentage. The alcohol percentage of pear vinegar is slightly less than apple vinegar but the titratable acidity of pear vinegar was slightly more as compared to apple vinegar. Also pH of pear vinegar and apple vinegar are found to be 3.60 was 3.58 respectively. Acetic acid bacteria were isolated from Pear and apple vinegar prepared, using Frateur medium and Glucose Yeast Peptone (GYP) agar medium. Aceto Acetic Bacteria (AAB) isolated was confirmed to be Gram negative rods through Grams staining. The study reveals that pears being a seasonal fruit and cheaper compared to apples can be used to prepare healthy vinegar of best quality by a simple double fermentation method.

Physico-chemical Analysis of immune modulatory formulation R9 vati

Introduction: The concept of well-being has evolved to include health beyond disease absence. Rasayana refers to the nutritional essence reaching all body tissue components to nourish and replenish them. It enhances longevity, intelligence, health, youth, skin, voice, and motor and sensory strength. Rasayana herbs are used in decoctions or powder to achieve this, enhancing various dhatu (tissues) and promoting overall health. Ashwagandha, Pippali, Guduchi, and Yashtimadhu are herbs known for their anti-oxidant properties. Rasasindura, a rasashaudhi used to treat various illnesses, is a kupipakwa preparation with shuddha parada and shuddha gandhaka. These Rasaushadhi are effective in small doses and can enhance the efficacy of herbal drugs when added to formulations. Method: In this study a tablet (R9 vati) was prepared with and without rasasindura. The prepared samples were subjected to various physico chemical analysis. Observation and result: Increase in the value of Total ash, Alcohol and Water soluble extractive, uniformity of weight, Hardness, and decrease in the value of Loss on drying, Water soluble ash was observed in R9 vati prepared with rasasindura. HPTLC result shows 8 peaks in both samples of vati at Short UV, 6 peaks in both samples of vati at Long UV, and 4 peaks in both samples of vati at Post derivatization. Result of Microbial analysis shows absence of Escherichia coli, Staphylococcus aureus, Salmonella sp., Enterobacteriaceae and Pseudomonas aeruginosa in both the samples of vati.

Tuning CuO crystallite size by different solvents for higher alcohols synthesis from syngas over CuZnAl catalyst

The crystallite size effect of metal oxides plays a vital role in the field of heterogeneous catalysis research. Herein, CuZnAl catalysts with varying CuO crystallite sizes are synthesized by coprecipitation method employing various solvents. The catalytic performance of CO hydrogenation is studied and the physical and chemical properties of catalysts are characterized by XRD, H2-TPR, N2 adsorption-desorption, and NH3/CO2-TPD-MS. The results indicate that the different types of solvents can effectively regulate CuO crystallite size, thereby affecting its reducibility and catalytic activity. Most importantly, we observe that CuO crystallite size is positive correlated with reduction temperature and negative correlated with C2+OH selectivity. The catalyst employing ethanol as a solvent exhibits the highest CO conversion (22.91 %) and the optimum proportion of C2+OH in total alcohols (18.96 %), which indicates that smaller CuO crystallite size facilitates reduction of Cu species and generation of larger pore size as well as suitable acid-basic sites, thereby promoting higher alcohols formation. Therefore, these findings greatly broaden understanding the size effect of CuO, providing a new strategy for rational design Cu-based catalysts for higher alcohols synthesis.

Estimating the Effects of Hypothetical Alcohol Minimum Unit Pricing Policies on Alcohol Use and Deaths: A State Example.

Alcohol minimum unit pricing (MUP) policies establish a floor price beneath which alcohol cannot be sold. The potential effectiveness of MUP policies for reducing alcohol-attributable deaths in the United States has not been quantitatively assessed. Therefore, this study estimated the effects of two hypothetical distilled spirits MUP policies on alcohol sales, consumption, and alcohol-attributable deaths in one state. The International Model of Alcohol Harms and Policies tool was used to estimate the effects of two hypothetical MUP per standard drink policies (40-cent and 45-cent) pertaining to distilled spirits products at off-premises alcohol outlets in Michigan during 2020. Prevalence estimates on drinking patterns among Michigan adults were calculated by sex and age group. Prices per standard drink and sales of 9,747 spirits products were analyzed using National Alcohol Beverage Control Association data. Analyses accounted for other alcoholic beverage type sales using cross-price elasticities. Increasing the MUP of the 3.5% of spirits with the lowest prices per standard drink to 40 cents could reduce total alcohol per capita consumption in Michigan by 2.6% and prevent 232 (5.3%) alcohol-attributable deaths annually. A 45-cent MUP would affect 8.0% of the spirits and reduce total alcohol per capita consumption by 3.9%, preventing 354 (8.1%) deaths. Modestly increasing the prices of the lowest-priced spirits with an MUP policy in a single state could save hundreds of lives annually. This suggests that alcohol MUP policies could be an effective strategy for improving public health in the United States, consistent with the World Health Organization's recommendation.

Diet-Wide Association Study for the Incidence of Type 2 Diabetes Mellitus in Community-Dwelling Adults Using the UK Biobank Data.

This longitudinal study used diet-wide association studies (DWAS) to investigate the association between diverse dietary food and nutrient intakes and the onset of type 2 diabetes mellitus (T2DM). Out of 502,505 participants from the UK Biobank, 119,040 with dietary data free of T2DM at the baseline were included, and 3241 developed T2DM during a median follow-up of 11.7 years. The DWAS analysis, which is based on Cox regression models, was used to analyse the associations between dietary food or nutrient intake factors and T2DM risk. The study found that 10 out of 225 dietary factors were significantly associated with the T2DM risk. Total alcohol (HR = 0.86, 0.85-0.92, p = 1.26 × 10-32), red wine (HR = 0.89, 0.88-0.94, p = 7.95 × 10-19), and fresh tomatoes (HR = 0.92, 0.89-0.94, p = 2.3 × 10-11) showed a negative association with T2DM risk, whereas sliced buttered bread exhibited a positive association. Additionally, 5 out of 21 nutrient intake variables revealed significant associations with the T2DM risk, with iron having the highest protective effect and starch as a risk factor. In conclusion, DWAS is an effective method for discovering novel associations when exploring numerous dietary variables simultaneously and could provide valuable insight into future dietary guidance for T2DM.

Effects of hydrolyzed animal protein application on nitrogen translocation, phenolic and volatile profile of Ocimum basilicum L. under salinity conditions

The application of biostimulants based on hydrolysed animal protein to leaves (foliar) or nutrient solution was studied on hydroponically grown Genovese 'Marian' basil grown under salinity conditions. The effect on N yield and N fertilizer utilization was tested with the stable isotope 15N, which indicated the part of the plant that accumulated the highest amount of N. The use of the biostimulant in the nutrient solution produced the best results regarding N fertilizer utilization and N yield, being about 13 % higher than the foliar application and 24 % higher than the salt control (SC) treatment. In general, basil leaves contained the most N from the fertilizer. The total analysed phenolic content (TAPC) was 270.1 % higher in the nutrient solution-applied biostimulant (NSB) than in the control (C) treatment and 211.9 % higher than in the SC treatment. Foliar application of the biostimulant (FB) showed lower efficacy than NSB regarding phenolic contents. The most abundant individual phenolics in basil were dihydroxyphenyllactic acid dimer, caffeic acid hexoside derivatives, and rosmarinic acid. NSB increased the total sesquiterpene content by 25.2 % and the total alcohol content by 31.8 % compared to SC treatment. In addition, NSB increased the total aldehydes content by 27.0 % compared to SC treatment. The total volatile content was less variable than the individual volatiles. The results of our study show how different application methods of the biostimulant affect nitrogen conversion and utilization in different plant parts of basil and how they influence the internal quality of basil.

The influence of different yeast strains and yeast nutrients on the aroma of Krstač and Žižak wines

Krstač and Žižak are autochthonous grape varieties grown in Montenegro. Although international varieties are more popular, the autochthonous varieties are very important, especially for countries developing tourism. The fermentation aromas produced during alcoholic fermentation contribute significantly to wine quality. The effects of yeasts (Saccharomyces cerevisiae and Saccharomyces bayanus) and yeast nutrients (Fermaid E and Fermaid O) on aromatic compounds in wines were investigated. Using GC/FID-MS analysis, aroma compounds in Krstač and Žižak wines were characterized and quantified. Wines produced with the addition of yeast and yeast nutrients had mostly lower total alcohol content than wines obtained by spontaneous fermentation of Krstač and Žižak varieties. The results of this study showed that the concentration of compounds depends on the yeast strains. The yeast S. cerevisiae (ICV) provided a higher content of higher alcohols, while S. bayanus produced a higher concentration of esters and (medium chain) fatty acids. Total ester content ranged from 3.34 to 11.97 mg/l for Krstač wines and 8.51 to 13.68 mg/l for Žižak wines. Among all wines, Krstač and Žižak wines produced with S. bayanus and Fermaid E addition had the highest concentration of total esters. The yeast nutrients Fermaid E and O emphasized different characteristics of the yeasts. They had a statistically significant effect on the content of ethyl and acetate esters. The highest overall scores were obtained for ICVE and BayE Krstač wines (18.1 out of 20 points) and Žižak ICVE wine (18.2 out of 20 points).

RISKY BEHAVIORS WITH NONALCOHOLIC FATTY LIVER (NAFLD) AND NONALCOHOLIC STEATOHEPATITIS (NASH) AMONG OLDER ADULTS

Abstract Background Nonalcoholic fatty liver disease (NAFLD) and nonalcoholic steatohepatitis (NASH) are emerging public health concerns among older adults, particularly those with risk behaviors. Objectives We evaluate the association between risk behavior and the prevalence of NAFLD and NASH in older adults. Methods A total of 1444 US individuals aged 60 years and older were included from the 2017- 2020 NHANES survey. Dietary, Sugar-sweetened beverages, smoking, physical activities, stiffness, controlled attenuation parameters, alanine aminotransferase (ALT), and aspartate aminotransferase (AST) were measured. We performed multivariable logistic regression models with interaction terms and stratified analysis to assess the interplay effect between soda intake and body mass index (BMI) on liver stiffness measurements. All statistical analyses were under survey modules with an appropriate sampling weight. Results The prevalence of NAFLD/NASH varied significantly by age, gender, race, alcohol use, BMI, total energy consumption, ALT, and (all p≤0.001). The results showed that several risk behaviors, including smoking, physical inactivity, and sweetened beverage consumption, were not significantly associated with developing and worsening NAFLD and NASH among elderly individuals. However, higher total energy consumption, obesity, and alcohol use were risk factors for NAFLD/NASH. Conclusion Our study findings highlight the importance of promoting some healthy lifestyle behaviors among elderly individuals to prevent the development and progression of NAFLD and NASH. Further research is needed to investigate optimal strategies for promoting healthy beh