scholarly journals On the role of higher alcohols in the characterization of cachaça

2020 ◽  
Vol 9 (10) ◽  
pp. e8299109135
Author(s):  
Amazile Biagioni Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Isoamyl Alcohol ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Higher Alcohols ◽  
Isobutyl Alcohol ◽  
Higher Alcohol ◽  
Three Samples ◽  
Typical Range

There is a growing interest in chemical markers for the identification and certification of cachaça as a cane spirit produced in Brazil. It is known that the higher alcohols that are usually analyzed (propyl alcohol, Isobutyl alcohol and isoamyl alcohol) occur in all alcoholic beverages (fermented and distilled), but the relative proportions can vary markedly according to the peculiarities of the raw material and the production process. In this work, the contents of higher alcohols in 300 samples of alembic cachaça were compared, 220 from the state of Minas Gerais and 80 from other states, as well as three samples of industrial cachaça and 14 samples of whiskeys of various brands. The typical range of total higher alcohols in cachaça was 180-360 mg/100 mL ethanol. Cachaça containing higher alcohol concentrations greater than 360 mg/100 mL ethanol do not comply with Brazilian legislation. However, cachaças with higher alcohols concentrations below 180 mg/100 mL ethanol, as was found in one of the industrial cachaças, signify adulteration, for example, by mixing with fuel alcohol. The C4/C5 ratio varied less than the C3/C5 ratio, being consistently within the range of 0.20-0.50. In the whiskeys analyzed, the concentrations of higher alcohols were in the range of 160 and 270 mg/100 mL. Therefore, this parameter would not assist in differentiating between cachaça and whiskey. But the C4/C5 ratio was consistently different, being always greater than 0.50 for the whiskeys. Thus, the routine analysis of higher alcohols provides useful information both for tracking possible fraud and for assessments related to the identity or origin of cachaça.

scholarly journals Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae

1993 ◽  
Vol 50 (3) ◽  
pp. 484-489 ◽  
Author(s):  
L.E. Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Isoamyl Alcohol ◽  
Higher Alcohols ◽  
Micronutrient Deficiencies ◽  
Isobutyl Alcohol ◽  
Yeast Saccharomyces Cerevisiae ◽  
Higher Alcohol ◽  
Alcohol Production ◽  
Acid Deficiency

A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain.

A biometric study of higher alcohol production in Saccharomyces cerevisiae

1990 ◽  
Vol 36 (1) ◽  
pp. 61-64 ◽  
Author(s):  
Paolo Giudici ◽  
Patrizia Romano ◽  
Carlo Zambonelli
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Key Words ◽  
Isoamyl Alcohol ◽  
Higher Alcohols ◽  
Methionine Biosynthesis ◽  
Higher Alcohol ◽  
Strain Characteristic ◽  
Alcohol Production ◽  
Flocculation Ability ◽  
Individual Strain

A hundred strains of Saccharomyces cerevisiae were examined for the ability to produce higher alcohols. In the strains tested the production of higher alcohols was found to be an individual strain characteristic and, as such, was statistically significant. The characteristics of the strains used (flocculation ability, foaming ability, killer character, and non-H2S production) were found to be uncorrelated to isobutanol and isoamyl alcohol production, whereas the production of high levels of n-propanol was found to be related to inability to produce H2S. This, in turn, suggests a link to methionine biosynthesis. Key words: Saccharomyces cerevisiae, higher alcohols, biometry, H2S production.

scholarly journals Rheological Characterization of a Concentrated Phosphate Slurry

Fluids ◽  
2021 ◽  
Vol 6 (5) ◽  
pp. 178
Author(s):  
Souhail Maazioui ◽  
Abderrahim Maazouz ◽  
Fayssal Benkhaldoun ◽  
Driss Ouazar ◽  
Khalid Lamnawar
Keyword(s):  
Flow Behavior ◽  
Continuous Phase ◽  
Raw Material ◽  
Rheological Characterization ◽  
Phosphate Ore ◽  
Insoluble Particles ◽  
Experimental Protocols ◽  
Solid Liquid

Phosphate ore slurry is a suspension of insoluble particles of phosphate rock, the primary raw material for fertilizer and phosphoric acid, in a continuous phase of water. This suspension has a non-Newtonian flow behavior and exhibits yield stress as the shear rate tends toward zero. The suspended particles in the present study were assumed to be noncolloidal. Various grades and phosphate ore concentrations were chosen for this rheological investigation. We created some experimental protocols to determine the main characteristics of these complex fluids and established relevant rheological models with a view to simulate the numerical flow in a cylindrical pipeline. Rheograms of these slurries were obtained using a rotational rheometer and were accurately modeled with commonly used yield-pseudoplastic models. The results show that the concentration of solids in a solid–liquid mixture could be increased while maintaining a desired apparent viscosity. Finally, the design equations for the laminar pipe flow of yield pseudoplastics were investigated to highlight the role of rheological studies in this context.

scholarly journals ADMINISTRATION AND AUDIT OF THE EXCISE TAX ON BEER

2018 ◽  
pp. 69-79
Author(s):  
Fedir TKACHYK ◽  
Inna HUTSUL ◽  
Anastasiia ZINKEVYCH
Keyword(s):  
Alcoholic Beverages ◽  
Tax Rates ◽  
Tax Base ◽  
The Sustainable Development ◽  
Excise Tax ◽  
Excise Duty ◽  
Alcoholic Drinks ◽  
Effective Instrument

Introduction. The role of excise tax in social and economic processes is determined by its ability to regulate the interest of producers before entering such industries as brewing. The excise tax is an effective instrument for realizing in the interests of society the strategic purposes and objectives of the state policy - socio-economic and fiscal. It is a basic of the sustainable development of the country. Thus, it is expedient to study the main trends of administration and audit of the excise tax on beer in Ukraine. The purposeof the article is to study the tasks and procedures for administering and auditing the excise tax for producers of malt beer. Results. Characterization of excisable goods and rates of excise duty on malting beer is carried out. The task of audit of excise tax is determined. The article presents the correspondence of accounts for the excise tax on alcoholic beverages. The number of declarants of the excise tax on malt beer in Ukraine has been monitored. The factors that influence the administration of the excise tax from the malt to the budget are determined. The article analyzes the main indicators of the excise tax declaration of the brewing enterprise. A viewpoint on optimization of excise tax rates for alcoholic beverages, in particular for malting beer, is formulated. Focused attention is paid to the role of the excise tax on alcoholic beverages (beer) for the financial resources of the states. The expediency of the strengthened tax regulation of the alcoholic drinks market in Ukraine was noted. Conclusions. The main problems of administration and audit of the excise tax are related to the growth of fiscal opportunities and the reduction of regulatory influence. Therefore, there is a need for a significant improvement of the procedure for charging and paying excise by enhancing its regulatory properties and expanding the tax base.

scholarly journals The Role of Yeasts in Fermentation Processes

2020 ◽  
Vol 8 (8) ◽  
pp. 1142
Author(s):  
Sergi Maicas
Keyword(s):  
Food Processing ◽  
Climatic Conditions ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Yeast Fermentation ◽  
Fermented Foods ◽  
Food Manufacturing ◽  
Ancient Times ◽  
Global Food

In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

Occurrence and Distribution of 2-Butanol, 1-Butanol, 1-Pentanol, and 1-Hexanol in Distilled Alcoholic Beverages

1977 ◽  
Vol 60 (2) ◽  
pp. 297-301
Author(s):  
John H Barnett ◽  
Joanne R Einsmann
Keyword(s):  
Methyl Acetate ◽  
Alcoholic Beverage ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
Alcoholic Beverages ◽  
Chromatographic System ◽  
Isobutyl Alcohol ◽  
Flame Ionization ◽  
Liquid Chromatographic ◽  
Ionization Detectors

Abstract A survey was made of the distribution of 2-butanol, 1-butanol, 1-pentanol, and 1-hexanol in 198 brands of distilled alcoholic beverages. The principal concern of this study was to determine the applicability of any of the 4 congeners studied to be used as parameters in alcoholic beverage characterization. 1-Pentanol has very narrow use, because it occurred significantly in only 1 brand. 1-Butanol and 2-butanol show intermediate possibilities. 1-Hexanol had wide distributions, and was judged best of the 4 as a parameter. A distinction was shown between 2 brands, similar in other parameters, on the basis of the 1-hexanol content of each. In a 7-year survey, 1-hexanol was consistently characteristic for a single brand. All analyses were done using dual columns, dual flame ionization detectors in a gas-liquid chromatographic system, employing temperature programming from 50 to 150°C. Columns contained 2% Carbowax 20M, 3% Carbowax 1500, and 1% mineral oil on 45—60 mesh Chromosorb G. In addition to the 4 congeners mentioned, the following are also separated by this procedure: acetaldehyde, methyl acetate, ethyl acetate, methanol, 1-propanol, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, hexyl acetate, ethyl caprylate, and 2-furfural.

scholarly journals Development and Multiscale Characterization of 3D Warp Interlock Flax Fabrics with Different Woven Architectures for Composite Applications

Fibers ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 15 ◽  
Author(s):  
Henri Lansiaux ◽  
Damien Soulat ◽  
François Boussu ◽  
Ahmad Rashed Labanieh
Keyword(s):  
Mechanical Properties ◽  
Natural Fibers ◽  
Three Dimensional ◽  
Tensile Tests ◽  
Woven Fabrics ◽  
Flax Fiber ◽  
Raw Material ◽  
Mechanical Tensile

Multiscale characterization of the textile preform made of natural fibers is an indispensable way to understand and assess the mechanical properties and behavior of composite. In this study, a multiscale experimental characterization is performed on three-dimensional (3D) warp interlock woven fabrics made of flax fiber on the fiber (micro), roving (meso), and fabric (macro) scales. The mechanical tensile properties of the flax fiber were determined by using the impregnated fiber bundle test. The effect of the twist was considered in the back-calculation of the fiber stiffness to reveal the calculation limits of the rule of mixture. Tensile tests on dry rovings were carried out while considering different twist levels to determine the optimal amount of twist required to weave the flax roving into a 3D warp interlock. Finally, at fabric-scale, six different 3D warp interlock architectures were woven to understand the role of the architecture of binding rovings on the mechanical properties of the dry 3D fabric. The results reveal the importance of considering the properties of the fiber and roving at these scales to determine the more adequate raw material for weaving. Further, the characterization of the 3D woven structures shows the preponderant role of the binding roving on their structural and mechanical properties.

scholarly journals Chemometric Characterization of Alembic and Industrial Sugar Cane Spirits from Cape Verde and Ceará, Brazil

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Regina F. R. Pereira ◽  
Carla B. Vidal ◽  
Ari C. A. de Lima ◽  
Diego Q. Melo ◽  
Allan N. S. Dantas ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Sugar Cane ◽  
Principal Component ◽  
Cape Verde ◽  
Alcoholic Beverages ◽  
Higher Alcohols ◽  
Two Samples ◽  
Volatile Organic ◽  
Efficient Control

Sugar cane spirits are some of the most popular alcoholic beverages consumed in Cape Verde. The sugar cane spirit industry in Cape Verde is based mainly on archaic practices that operate without supervision and without efficient control of the production process. The objective of this work was to evaluate samples of industrial and alembic sugar cane spirits from Cape Verde and Ceará, Brazil using principal component analysis. Thirty-two samples of spirits were analyzed, twenty from regions of the islands of Cape Verde and twelve from Ceará, Brazil. Of the samples obtained from Ceará, Brazil seven are alembic and five are industrial spirits. The components analyzed in these studies included the following: volatile organic compounds (n-propanol, isobutanol, isoamylic, higher alcohols, alcoholic grade, acetaldehyde, acetic acid, acetate); copper; and sulfates.

scholarly journals GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae

2021 ◽  
Vol 8 (5) ◽  
pp. 61
Author(s):  
Ya-Ping Wang ◽  
Lin Liu ◽  
Xue-Shan Wang ◽  
Kun-Qiang Hong ◽  
Li-Hua Zhang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Target Genes ◽  
Raw Materials ◽  
Amino Nitrogen ◽  
Alcoholic Beverages ◽  
Higher Alcohols ◽  
Transcription Activator ◽  
Higher Alcohol ◽  
Alcohol Production ◽  
Double Copy

Uncoordinated carbon-nitrogen ratio in raw materials will lead to excessive contents of higher alcohols in alcoholic beverages. The effect of GAT1 gene, the GATA transcription activator, on higher alcohol biosynthesis was investigated to clarify the mechanism of Saccharomyces cerevisiae regulating higher alcohol metabolism under high concentrations of free amino nitrogen (FAN). The availability of FAN by strain SDT1K with a GAT1 double-copy deletion was 28.31% lower than that of parent strain S17, and the yield of higher alcohols was 33.91% lower. The transcript levels of the downstream target genes of GAT1 and higher alcohol production in the double-copy deletion mutant suggested that a part of the effect of GAT1 deletion on higher alcohol production was the downregulation of GAP1, ARO9, and ARO10. This study shows that GATA factors can effectively regulate the metabolism of higher alcohols in S. cerevisiae and provides valuable insights into higher alcohol biosynthesis, showing great significance for the wheat beer industry.

Digital x-ray mapping of nanometer-size supported bimetallic catalysts

1988 ◽  
Vol 46 ◽  
pp. 530-531
Author(s):  
L. T. Germinario
Keyword(s):  
Background Radiation ◽  
Metal Cluster ◽  
Single Element ◽  
Beam Diameter ◽  
X Rays ◽  
X Ray ◽  
Major Interest ◽  
Induced Changes

Understanding the role of metal cluster composition in determining catalytic selectivity and activity is of major interest in heterogeneous catalysis. The electron microscope is well established as a powerful tool for ultrastructural and compositional characterization of support and catalyst. Because the spatial resolution of x-ray microanalysis is defined by the smallest beam diameter into which the required number of electrons can be focused, the dedicated STEM with FEG is the instrument of choice. The main sources of errors in energy dispersive x-ray analysis (EDS) are: (1) beam-induced changes in specimen composition, (2) specimen drift, (3) instrumental factors which produce background radiation, and (4) basic statistical limitations which result in the detection of a finite number of x-ray photons. Digital beam techniques have been described for supported single-element metal clusters with spatial resolutions of about 10 nm. However, the detection of spurious characteristic x-rays away from catalyst particles produced images requiring several image processing steps.

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