scholarly journals Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview

2021 ◽  
Vol 11 (23) ◽  
pp. 11427
Author(s):  
Fernanda Cosme ◽  
Alice Vilela
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Practical Applications ◽  
Beverage Industry ◽  
Chitin And Chitosan ◽  
Different Sources

The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of metals and contaminates, and to extend shelf-life. They are also used as material for the immobilization of microorganisms and enzymes, which allows the development of bioprocesses that preserve the quality of alcoholic and non-alcoholic beverages. Therefore, the main purpose of this overview is to consolidate some of the current practical applications of chitin and chitosan in the alcoholic and non-alcoholic beverage industry and to reveal new perspectives.

scholarly journals UPAYA PEMERINTAH DAERAH DALAM PENGENDALIAN PRODUKSI MINUMAN BERALKOHOL TRADISIONAL

Yuridika ◽  
2018 ◽  
Vol 33 (1) ◽  
pp. 93
Author(s):  
Luffita Alfianti
Keyword(s):  
Local Government ◽  
Food Production ◽  
Alcoholic Beverage ◽  
Regional Governance ◽  
Alcoholic Beverages ◽  
Industry Regulation ◽  
Control Production

Traditional alcoholic beverage, traditionally produced with hereditay recipe which is drunk to celebrate religious or tradition event. Government have not regulated a distinctive act to control production, so it needs to be analyzed the writer compose a thesis with systematical interpretation and extention to Regional Governance Act Number 23/2014, Ministry of Industry Regulation number 63/M-IND/PER/7/2014 in Restraining and Controlling The Industry and Quality of Beverage, Ministry of Trade Ragulation No. 20/M-Dag/Per/4/2014 in Restraining and Controlling of Supply, Distribution and Sale of Alcoholic Beverage, Head of Drug and Food Board Regulation Number HK.03.1.23.04.12.2205 in Guidelines On The Provision of Certificates of Food Production of Household Industries. Furthermore, writer also examine about Regional Government’s liability in controlling the production of traditional alcoholic beverage. Based on systematical interpretation and extention to regulation above, Regional/Local government has authorization in issuing a permit of traditional alcoholic beverage. However, there is no regulation that organizes the authority of local government to give license to the production of it. In contrast, local government has authority to control the distribution of traditional alcoholic beverage with implements the regulation inforcement to business activities that violate the license to trade by selling traditional alcoholic beverages.

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
Author(s):  
A. I. Flouros ◽  
A. A. Apostolopoulou ◽  
P. G. Demertzis ◽  
K. Akrida-Demertzi
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Grape Pomace ◽  
Alcoholic Beverages ◽  
Plastic Containers ◽  
Container Material ◽  
By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

Alcoholic Industry Is Changing Its Outlook Through CSR

GIS Business ◽  
2020 ◽  
Vol 15 (1) ◽  
pp. 441-451
Author(s):  
Dr M. Madhavan ◽  
Sudheesh Babu U S
Keyword(s):  
Alcohol Consumption ◽  
Urban Areas ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Analyst Forecast ◽  
Young Generation ◽  
Young Population ◽  
Forecast Period ◽  
Beverage Industry ◽  
Consumer Markets

Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.

scholarly journals Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (C. Melo, L.)

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 421
Author(s):  
Filomena Monica Vella ◽  
Roberto Calandrelli ◽  
Bruna Laratta
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
Consumer Preferences ◽  
Antioxidant Activities ◽  
Quality Parameters ◽  
Lytic Enzyme ◽  
Factors Affecting ◽  
Fresh Products ◽  
Cucumis Melo L

The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (Cucumis melo, L.) is one of the main economically important fruits in the world and its quality parameters, e.g., sweetness, nutritional factors, and texture, influence consumer preferences. Hence, these two features, appearance and texture changes, were investigated in three different genotypes of netted melon, all characterized by an extended shelf life but with different ripening phases. In particular, in all melon cultivars, the cell wall-modifying enzymatic activities and indicators of softening as well as total polyphenols, ortho-diphenols, flavonoids, and tannins, and antioxidant activity were studied. One variety with excellent shelf-life displayed the best nutritional and healthy qualities, in the early stages of ripening, and the lowest degree of browning. The lytic enzyme activities were reduced in the initial stages and after they increased gradually until the overripe stage, with the same trend for all varieties under investigation. The antioxidant activities declined with increasing time of ripeness in all genotypes. The outcomes confirm that the activities of both classes examined, antioxidant and cell wall-modifying enzymes, may vary significantly during ripeness depending on the genotype, suggesting the involvement in determining the postharvest behavior of these fruits.

scholarly journals Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

2021 ◽  
Vol 5 ◽  
Author(s):  
Hagrétou Sawadogo-Lingani ◽  
James Owusu-Kwarteng ◽  
Richard Glover ◽  
Bréhima Diawara ◽  
Mogens Jakobsen ◽  
...  
Keyword(s):  
Shelf Life ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Well Being ◽  
High Energy ◽  
Sustainable Production ◽  
West African ◽  
Starter Cultures ◽  
Alcoholic Beverages ◽  
Mixed Fermentation

Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-based alcoholic beverages in Africa. Known under various common names (traditional beers, sorghum beers, opaque, native or indigenous beers) they are also recognized under various local names depending on the region or ethnic group. Dolo and pito are two similar traditional beers popular in West African countries including Burkina Faso, Mali, Ghana, Benin, Togo, Nigeria and Ivory Coast. These low-alcoholic beers are nutritious and contribute to the nutritional balance of local populations, as well as to their socio-cultural and economic well-being. The production of African traditional beers remains one of the major economic activities, creating employment and generating substantial income that contributes to livelihoods as well as the countries' economic systems. Their processing (malting and brewing) is still artisanal, based on traditional family know-how. The brewing process involves either an acidification and an alcoholic fermentation phases, or a mixed fermentation combining LAB and yeasts. Saccharomyces cerevisiae has been identified as the dominant yeast species involved in the alcoholic fermentation, with a biodiversity at strain level. LAB involved in the processing belong to the genera of Limosilactobacillus, Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Molds (Aspergillus, Penicillium, Rhizopus, Geotrichum), and acetic bacteria are often associated with the malting and brewing processes. Challenges for sustainable production of African sorghum beer include inconsistent supply of raw materials, variability in product quality and safety, high energy consumption and its impact on the environment, poor packaging and short shelf-life. For sustainable and environmentally-friendly production of African sorghum beers, there is the need to assess the processing methods and address sustainability challenges. Strategies should promote wider distribution and adoption of improved sorghum varieties among farmers, prevent losses through the adoption of good storage practices of raw material, promote the adoption of improved cook stoves by the brewers, develop and adopt starter cultures for controlled fermentation, regulate the production through the establishment of quality standards and better valorize by-products and wastes to increase the competitiveness of the value chain. Appropriate packaging and stabilization processes should be developed to extend the shelf-life and diversify the channels for sustainable distribution of African cereal-based alcoholic beverages.

Alcoholic Industry Is Changing Its Outlook Through CSR

GIS Business ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 125-135
Author(s):  
Dr M. Madhavan ◽  
Sudheesh Babu U S
Keyword(s):  
Alcohol Consumption ◽  
Urban Areas ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Analyst Forecast ◽  
Young Generation ◽  
Young Population ◽  
Forecast Period ◽  
Beverage Industry ◽  
Consumer Markets

Indian alcoholic beverage industry is one of the biggest alcohol industries across the globe only behind from two major countries such as China and Russia. With population of 1.3 billion India is one of the largest consumer markets across the globe. Growing demand for alcoholic beverages in India is mainly due to therich young population base and growing consumption of alcohol by the young generation. It is also demographically one of the youngest with around 50% of its population below the age of 25 and around 65% below the age of 35, this will add fuel to the rapid growth of alcoholic beverages market. The majority of alcohol volume is consumed by people between the ages of 18 and 40. Goldstein Research analyst forecast the India alcoholic beverages market to grow at a CAGR of 7.4% during the forecast period 2016-2024. Further, the market is anticipated to reach USD 39.7 billion by the end of forecast period as alcohol consumption is growing in urban areas of the country.

scholarly journals Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota

2019 ◽  
Vol 7 (12) ◽  
pp. 606 ◽  
Author(s):  
Zhewei Song ◽  
Hai Du ◽  
Menghui Zhang ◽  
Yao Nie ◽  
Yan Xu
Keyword(s):  
Acetic Acid ◽  
Schizosaccharomyces Pombe ◽  
Mevalonate Pathway ◽  
Current Knowledge ◽  
Alcoholic Beverage ◽  
High Stress ◽  
Alcoholic Beverages ◽  
Spontaneous Fermentation ◽  
Saccharomyces Yeasts

The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non-Saccharomyces yeasts have high stress tolerance and significantly affect the taste and quality of products in process. Although many researchers have focused on the influence of acid stress, the mechanism of non-Saccharomyces yeasts to tolerant stress remains unclear in microbiota. To bridge the gap, we constructed in situ and in vitro studies to explore the reduction pathway of acetic acid in non-Saccharomyces yeasts. In this study, we found Schizosaccharomyces pombe has special capacities to resist 10 g/L acetic acid in laboratory cultures and decrease the average concentration of acetic acid from 9.62 to 6.55 g/kg fermented grains in Chinese Maotai-flavor liquor (Baijiu) production. Moreover, Schi. pombe promoted metabolic level of mevalonate pathway (high expressions of gene ACCAT1, HMGCS1, and HMGCR1) to degrade a high concentration of acetic acid. Meanwhile, Schi. pombe also improved the concentration of mevalonic acid that is the precursor of terpenes to enhance the taste and quality of Baijiu. Overall, the synchronicity of reduction and generation in Schi. pombe advances the current knowledge to guide more suitable strategies for mechanism studies of non-Saccharomyces yeasts in fermented industries of alcoholic beverages.

scholarly journals Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 53
Author(s):  
Yadav KC ◽  
Raju Subba ◽  
Lila Devi Shiwakoti ◽  
Pramesh Kumar Dhungana ◽  
Rishikesh Bajagain ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Total Acidity ◽  
Chemical Parameters ◽  
Dry Extract ◽  
Coffee Pulp ◽  
Wet Processing ◽  
Soluble Solid

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.

scholarly journals Welfare in Russian regions and the prospects for anti-alcohol policy

2021 ◽  
Vol 19 (9) ◽  
pp. 1610-1646
Author(s):  
Roman Yu. SKOKOV
Keyword(s):  
Human Development ◽  
Human Development Index ◽  
Alcoholic Beverage ◽  
Alcohol Policy ◽  
Alcoholic Beverages ◽  
Russian Regions ◽  
High Alcohol ◽  
Development Index ◽  
Marketing Model

Subject. This article studies the changes in the quality of human capital under the influence of expenditures on the consumption of alcoholic beverages. Objectives. The article aims to assess the relationship between the Human Development Index and the expenditures of the population of Russian regions on the alcoholic beverage purchase. Methods. For the study, I used the methods of mathematical and statistical data analyses. Results. The article identifies Russian regions with relatively high alcohol expenditures and low Human Development Index, as well as regions with high alcohol costs and relatively high and average Human Development Indices. The article proposes comprehensive measures to reduce alcohol consumption at the regional and municipal levels. Conclusions. The Human Development Index can be an indicator of the potential use of addictive goods. In Russia, it is recommended to switch to the Nordic State monopoly marketing model for addictive goods.

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