Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast

The aim of the study was to determine the influence of the source material and the applied S. cerevisiae strain on the concentrations of carbonyl fractions in raw spirits. Acetaldehyde was the most common aldehyde found, as it accounted for 88–92% of the total amount of aldehydes. The concentration of acetaldehyde in maize, rye and amaranth mashes was highly correlated with fermentation productivity at a given phase of the process, and reached its highest value of 193.5 mg/l EtOH in the first hours of the fermentation, regardless of the yeast strain applied. The acetaldehyde concentration decreased over the time with the decreasing productivity, reaching its lowest value at the 72nd hour of the process. The final concentration of acetaldehyde depended on the raw material used (ca 28.0 mg/l EtOH for maize mashes, 40.3 mg/l EtOH for rye mashes, and 74.4 mg/l EtOH for amaranth mashes). The effect of the used yeast strain was negligible. The overall concentration of the analyzed aldehydes was only slightly higher: ca 30.3 mg/l EtOH for maize mashes, 47.8 mg/l EtOH for rye mashes, and 83.1 mg/l EtOH for amaranth mashes.

Establishment of a BALB/c Mouse Model for Assessing the Degree of Inebriation Induced by Luzhou-Flavor Liquors

This investigation was carried out to determine the differences in the degree of inebriation induced by Luzhou-flavor liquors having the same ethanol content. A BALB/c mouse model was used to test the effects of two liquors on the loss of the righting reflex (LORR) and the duration (DUR) of the LORR, as indices of the degree of inebriation. The blood ethanol concentration, blood acetaldehyde concentration, acetylcholinesterase activity in the hippocampus, and concentrations of dopamine and serotonin in the striatum were also determined. The degrees of inebriationinduced by the two liquors were 0.694 and 0.404, as quantified by LORR and LORR DUR. The liquor that induced the lower degree of inebriation also induced lower blood ethanol and blood acetaldehyde concentrations. Moreover, it had no significant effects on acetylcholinesterase activity in the hippocampus or on the concentrations of dopamine or serotonin in the striatum. Chinese liquors with the same ethanol content can be distinguished by the degree of inebriation they induce. A relationship was found between the internal composition of the liquor and the degree of inebriation it induced. Our data support choosing liquors with low degrees of inebriation to reduce theirharmful effects.