Comparative Evaluation of Methods for Stabilizing Alcoholic Beverages Based on Cornel Distillate

2021 ◽  
pp. 14-17
Author(s):  
Елена Васильевна Дубинина ◽  
Людмила Николаевна Крикунова ◽  
Светлана Михайловна Томгорова ◽  
Кантемир Витальевич Небежев
Keyword(s):  
Comparative Evaluation ◽  
Total Concentration ◽  
Cold Treatment ◽  
Alcoholic Beverage ◽  
Control Sample ◽  
Processing Method ◽  
Alcoholic Beverages ◽  
Volatile Components ◽  
Processing Temperature ◽  
Processing Modes

Обработки для обеспечения розливостойкости спиртных напитков на основе фруктовых дистиллятов - плодовых водок являются завершающим этапом в технологии производства. Настоящая статья посвящена выбору способа и определению режимных параметров обработки кизиловой водки. С этой целью в работе была проведена сравнительная оценка двух способов обработки - холодом с выдержкой и последующей холодной фильтрацией и ступенчатая фильтрация через мембраны с разным рейтингом пор. Объектами исследования в работе служили контрольный образец спиртного напитка крепостью 45%об., приготовленный из кизилового дистиллята с использованием дистиллированной воды и опытные образцы, подвергнутые стабилизации. На 1-м этапе работы было изучено влияние температуры и длительности обработки холодом на розливостойкость спиртного напитка. Установлено, что при снижении температуры продолжительность обработки до достижения требуемой розливостойкости сокращается. Сравнительная оценка влияния способа обработки (холодом или фильтрацией) показала неэффективность последовательной фильтрации в аспекте стойкости напитка на основе кизилового дистиллята к помутнениям физико-химического характера. Показано, что применение способа, основанного на обработке напитка с использованием низких температур (от -3 до -10 °С), влияет на концентрацию отдельных летучих компонентов. В зависимости от температуры и времени воздействия отмечено снижение суммарной концентрации основных высших спиртов. В наибольшей степени уменьшалась концентрация изобутанола - от 4,6 до 16,7%. Максимальное снижение отмечено в образце, обработанном при -10 °С. В образцах, обработанных холодом, также снижалась концентрация ацетальдегида и метанола. По результатам работы рекомендован способ, основанный на обработке холодом, режимы обработки: -10 °С в течение 2 ч или при температуре -5 °С в течение 6 ч. Processing to ensure the bottling resistance of alcoholic beverages based on fruit distillates-fruit vodkas is the final stage in the production technology. This article is devoted to the choice of the processing method and the determination of the operating parameters of the processing of Cornel vodka. For this purpose, a comparative evaluation of two processing methods was carried out - cold with exposure and subsequent cold filtration and step filtration through membranes with different pore ratings. The objects of research in the work were a control sample of an alcoholic beverage with a strength of 45%vol., prepared from Cornel distillate using distilled water and experimental samples subjected to stabilization. At the first stage of the work, the influence of temperature and duration of cold treatment on the bottling resistance of an alcoholic beverage was studied. It is established that when the processing temperature decreases, the processing time until the required filling resistance is achieved is reduced. A comparative assessment of the effect of the processing method (cold or filtration) showed the ineffectiveness of sequential filtration in terms of the resistance of a drink based on dogwood distillate to turbidity of a physico-chemical nature. It is shown that the use of a method based on the processing of a drink using low temperatures (from -3 °C to -10 °C) affects the concentration of individual volatile components. Depending on the temperature and time of exposure, a decrease in the total concentration of the main higher alcohols was noted. The concentration of isobutanol decreased to the greatest extent - from 4.6 to 16.7%. The maximum decrease was observed in the sample treated at -10 °C. The concentration of acetaldehyde and methanol also decreased in the samples treated with cold. According to the results of the work, a method based on cold treatment is recommended, processing modes: -10 °C for 2 hours or at a temperature of -5 °C for 6 hours.

scholarly journals INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

Food systems ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 18-23
Author(s):  
E. V. Dubinina ◽  
D. V. Andrievskaya ◽  
S. M. Tomgorova ◽  
K. V. Nebezhev
Keyword(s):  
Biochemical Composition ◽  
Raw Materials ◽  
Alcoholic Beverage ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Volatile Components ◽  
Physico Chemical ◽  
Processing Modes ◽  
Selection Of

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.

scholarly journals Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 890
Author(s):  
Tomasz Tarko ◽  
Aleksandra Duda-Chodak ◽  
Paweł Sroka ◽  
Magdalena Januszek
Keyword(s):  
Antioxidant Activity ◽  
Alcoholic Beverage ◽  
Control Sample ◽  
Wine Yeast ◽  
Volatile Components ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Wild Yeast ◽  
Yeast Strains

The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.

scholarly journals Polyphenol-Rich and Alcoholic Beverages and Metabolic Status in Adults Living in Sicily, Southern Italy

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 383
Author(s):  
Agnieszka Micek ◽  
Justyna Godos ◽  
Achille Cernigliaro ◽  
Raffaele Ivan Cincione ◽  
Silvio Buscemi ◽  
...  
Keyword(s):  
Risk Factors ◽  
Southern Italy ◽  
Scientific Evidence ◽  
Alcoholic Beverage ◽  
Metabolic Risk Factors ◽  
Metabolic Status ◽  
Alcoholic Beverages ◽  
Metabolic Risk ◽  
Confounding Factors ◽  
Beverage Consumption

Polyphenol-rich beverage consumption is not univocally accepted as a risk modulator for cardio-metabolic risk factors, despite mechanistic and epidemiological evidence suggesting otherwise. The aim of this study was to assess whether an association between polyphenol-rich beverage consumption and metabolic status could be observed in a Mediterranean cohort with relatively low intake of tea, coffee, red and white wine, beer, and fresh citrus juice. Demographic and dietary characteristics of 2044 adults living in southern Italy were analyzed. Multivariate logistic regression analyses were used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) of the association between polyphenol-rich and alcoholic beverage consumption and metabolic status adjusted for potential confounding factors. Specific polyphenol-rich beverages were associated, to a various extent, with metabolic outcomes. Individuals with a higher total polyphenol-rich beverages had higher polyphenols intake and were less likely to have hypertension, type-2 diabetes, and dyslipidemia (OR = 0.57, 95% CI: 0.44–0.73; OR = 0.41, 95% CI: 0.26–0.66; and OR = 0.41, 95% CI: 0.29–0.57, respectively). However, when adjusted for potential confounding factors, only the association with hypertension remained significant (OR = 0.69, 95% CI: 0.50–0.94). Current scientific evidence suggests that such beverages may play a role on cardio-metabolic risk factors, especially when consumed within the context of a dietary pattern characterized by an intake of a plurality of them. However, these associations might be mediated by an overall healthier lifestyle.

scholarly journals An Assessment of Government Capacity Building to Restrict the Marketing of Unhealthy Food and Non-Alcoholic Beverage Products to Children in the Region of the Americas

2021 ◽  
Vol 18 (16) ◽  
pp. 8324
Author(s):  
Sofía Rincón-Gallardo Patiño ◽  
Fabio Da Silva Gomes ◽  
Steven Constantinou ◽  
Robin Lemaire ◽  
Valisa E. Hedrick ◽  
...  
Keyword(s):  
Information Systems ◽  
Capacity Building ◽  
Digital Media ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
World Health ◽  
Regulatory Oversight ◽  
Health And Human Rights ◽  
Government Capacity ◽  
Health Organization

The Pan American Health Organization (PAHO) Strategic Plan 2020–2025 committed to reduce children’s consumption of energy-dense nutrient-poor food and beverage products high in fat, sugar and salt (HFSS) and promote healthy eating patterns to reduce malnutrition in all forms. This paper describes the capacity-building needs in PAHO’s Member States to restrict the marketing of HFSS food and beverages to children. We asked Ministries of Health officials or national institutes/departmental representatives (n = 35) to complete a 28-item web-based survey (January to July 2020). Capacity-building needs were assessed using an adapted version of the World Health Organization’s government capacity-building framework with three modules: public health infrastructure, policies and information systems. Notable achievements for the PAHO’s Plan of Action were identified. State representatives reported strong infrastructure and information systems; however, policy improvements are needed to increase comprehensive national responses. These include using a constitutional health and human rights approach within the policies, policies that document conflict of interest from non-state actors, and strengthening regulatory oversight for digital media platforms. These findings provide baseline data and we suggest priorities for further action to strengthen national governments’ capacity-building and to accelerate the development, implementation, and monitoring systems to restrict the marketing of HFSS food and non-alcoholic beverages to children in the region of the Americas.

scholarly journals Creating Opportunities for the Development of Craft Beer Tourism in Serbia as a New Form of Sustainable Tourism

2021 ◽  
Vol 13 (16) ◽  
pp. 8730
Author(s):  
Tamara Gajić ◽  
Jovanka Popov Raljić ◽  
Ivana Blešić ◽  
Milica Aleksić ◽  
Dragan Vukolić ◽  
...  
Keyword(s):  
Healthy Lifestyle ◽  
Sustainable Tourism ◽  
Alcoholic Beverage ◽  
Binary Logistic Regression ◽  
Total Sample ◽  
Alcoholic Beverages ◽  
Sustainable Tourism Development ◽  
Craft Beer ◽  
Leading Role ◽  
Beer Tourism

Beer may not be the oldest alcoholic beverage, but it is definitely among the most popular alcoholic beverages in Serbia today. The authors conducted a survey in 2019, during three major beer festivals, on a total sample of 542 festival visitors. The authors set the goal of the research: sensory preferences, habits, knowledge of the beer production process and a healthy lifestyle influence the choice of beer type, in respondents older than 18 years. Further, the goal was to investigate the extent to which craft tourism can be developed in Serbia, and to be an aid in sustainable tourism development. SPSS software, version 26.00, was used for data processing. Descriptive statistical analysis determined the average values for all items from the given research groups. The authors considered that, for determining the group of factors, which may have the strongest predictor power in predicting beer choice, the best results can be given by Binary Logistic Regression. The logarithm of chances, chances and probabilities has also been determined whether in some future period all festival visitors over the age of 18 will be chosen for craft beer instead of factory beer. The obtained results show that visitors mainly consume craft beer, and that sensory tendencies play a leading role in preserving and creating quality, as well as attracting regular consumers and visitors to craft tourism. The importance of the research is undoubtedly seen in resolving the existing doubts about the quality of beer and creating a craft tourist market in Serbia. In addition, the research can improve the measures around the creation of a recognizable identity of the Serbian beer festival, on the wider tourist market.

scholarly journals Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 37
Author(s):  
Gary J. Pickering ◽  
Margaret K. Thibodeau
Keyword(s):  
Alcohol Consumption ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Likert Scale ◽  
White Wine ◽  
Sensory Attributes ◽  
Taste Perception ◽  
Alcoholic Beverages ◽  
Convenience Sample ◽  
Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
В.И. МАРТОВЩУК ◽  
Е.В. КУЗЬМИНОВА ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Additive ◽  
Grape Pomace ◽  
Laboratory Animals ◽  
Diene Conjugates ◽  
Grape Varieties ◽  
Alanine Aminotransferase Activity

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

scholarly journals Changes in Alcoholic Beverage Choice and Risky Drinking among Adolescents in Europe 1999–2019

2021 ◽  
Vol 18 (20) ◽  
pp. 10933
Author(s):  
Johanna K. Loy ◽  
Nicki-Nils Seitz ◽  
Elin K. Bye ◽  
Paul Dietze ◽  
Carolin Kilian ◽  
...  
Keyword(s):  
Alcoholic Beverage ◽  
Heavy Drinking ◽  
European Countries ◽  
Alcoholic Beverages ◽  
Country Level ◽  
Northern European ◽  
Multinomial Logit Regression ◽  
Average Alcohol ◽  
School Survey ◽  
Alcohol And Other Drugs

This paper explores trends in beverage preference in adolescents, identifies related regional differences, and examines cluster differences in key drinking measures. Data were obtained from the European School Survey Project on Alcohol and Other Drugs (ESPAD), covering 24 European countries between 1999 and 2019. Trends in the distribution of alcoholic beverages on the participants’ most recent drinking occasion were analysed by sex and country using fractional multinomial logit regression. Clusters of countries based on trends and predicted beverage proportions were compared regarding the prevalence of drinkers, mean alcohol volume and prevalence of heavy drinking. Four distinct clusters each among girls and boys emerged. Among girls, there was not one type of beverage that was preferred across clusters, but the proportion of cider/alcopops strongly increased over time in most clusters. Among boys, the proportion of beer decreased, but was dominant across time in all clusters. Only northern European countries formed a geographically defined region with the highest prevalence of heavy drinking and average alcohol volume in both genders. Adolescent beverage preferences are associated with mean alcohol volume and heavy drinking at a country-level. Future approaches to drinking cultures need to take subpopulations such as adolescents into account.

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.

Alcoholic Beverage Laws and Enforcement

2020 ◽  
pp. 345-354
Author(s):  
Danny M. Adkison ◽  
Lisa McNair Palmer
Keyword(s):  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Grocery Stores ◽  
Strict Regulation ◽  
Definition Of

This chapter looks at Article XXVIII-A of the Oklahoma constitution, which greatly loosens Oklahoma’s previously tight, conservative grip on the use and distribution of alcoholic beverages. Section 1 sets out the definition of alcohol in a self-explanatory way: “All beverages that contain alcohol, unless otherwise defined by law, shall be considered alcoholic beverages by this state and therefore governed by this Article and all other applicable laws.” Section 2 states that “the Legislature shall enact laws providing for the strict regulation, control, licensing and taxation of the manufacture, sale, distribution, possession, transportation and consumption of alcoholic beverages, consistent with the provisions of this Article.” Under the old law, Oklahoma citizens could not receive direct shipments of wine; this change in law allows the legislature to authorize direct shipments to consumers of wine. Additionally, grocery stores and other retail locations are allowed to sell wine and beer under this article, which previously was not the case. Section 3 directs the legislature to create licenses for the sale of alcoholic beverages to consumers for consumption off the premises. However, Section 5 prohibits the sale of alcoholic beverage to a person under twenty-one years of age, and to insane, mentally deficient, or intoxicated persons. Section 7 deals with the taxation of alcoholic beverages

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