Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses

In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254. The sensory characteristics of the SCG alcoholic beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alcohol fermentation of Saccharomyces cerevisiae D254 in SCG extract. SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochemical properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alcoholic beverages or flavoring liquors.

Analysis of the accuracy and completeness of cardiovascular health information on alcohol industry-funded websites

Background The Alcohol Industry (AI), and the Social Aspects/Public Relations Organisations (SAPRO) it funds, has been shown to mis-represent the risk of alcohol with respect to cancer and pregnancy. It is theorized that the AI would position alcohol as ‘heart healthy’ to further undermine public perceptions of risks from drinking. Methods A comparative analysis (including content, thematic and context analyses) of cardiovascular health information published on the websites of AI-funded (n = 18, such as ‘Drinkaware’ and the ‘Distilled Spirits Council of the US’) and non-AI-funded (n = 18, such as ‘NHS.uk’) organizations based in multiple high-income jurisdictions. Results Websites of non-industry-funded health organizations were more likely than AI/SAPRO websites to label alcohol as a risk factor for a range of important cardiovascular diseases (such as myocardial infarction, congestive cardiac failure, hypertension and stroke). Conversely, AI/SAPRO websites were more likely to suggest alcohol was protective in the development of some heart conditions. AI/SAPRO websites frequently referenced the J-shaped curve as proof of benefit from moderate alcohol consumption; suggested a balance between the benefits and harms from drinking; positioned alcohol as consistent with a ‘healthy lifestyle’; and framed drinking as a social norm. Conclusions AI-funded health organizations mis-represent the evidence on cardiovascular effects of moderate alcohol consumption. Healthcare professionals should appreciate the role of funding source in biasing content, and exercise caution when directing patients to content funded by the AI. Tighter regulation of messaging that AI/SAPRO’s provide to the public is required, to avoid the dissemination of harmful misinformation.

Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (HCN) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale continuous distillation processes. Thereafter, mass balance and the influence of copper chips were evaluated. Results showed that 81.5% of cyanide was removed after fermentation. Use of copper chips completely prevented the migration of cyanide into the distilled spirits, while 88.3% of cyanide migrated from the fermented liquid in the absence of copper chips. Formation of ethyl carbamate was significantly promoted during distillation. Most of the produced ethyl carbamate (73.2%) was transferred into the distilled spirits in the absence of copper chips, only 9.6% of the ethyl carbamate was transferred when copper chips were used. Thus, copper chips effectively prevented the migration of cyanide and ethyl carbamate into the distilled spirts during continuous distillation.

Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment

The effects of retort distillation (RD) and double distillation (DD) for producing cherry spirits using unique double-kettle equipment were compared, for the first time. RD improved distillation efficiency and kept methanol at a safe level. Compared with DD, the contents of higher alcohols increased with RD: isobutanol, propanol, and benzyl alcohol increased by 15.5, 32.9, and 37.9%, respectively, with the content of ethyl esters being reduced. In contrast, isoamyl formate, with its cherry aroma, was not detected in DD spirits, but was present at up to 10.71 mgL−1 in RD spirits. Six terpenoids were detected in RD spirits, but only four in DD spirits. These changes were also reflected in the sensory scores. Although the purity and elegance of the RD spirits decreased, their complication, richness, and honey aroma increased. These changes are very important for guaranteeing spirits quality, providing a reference for research and production of cherry distilled spirits.

Simulation Experiments of Distillers of Han Dynasty

One set of implements was unearthed from Haihunhou Tomb and Zhangjiabao Tomb respectively. It is speculated that they may be ancient stills. In order to verify their distillation properties and efficiency,We make two imitations referring to the two unearthed sleeves and simulation experiments were conducted on distilled spirits and distilled flower dew. The distillated product is analyzed with the help of alcoholometer and GC-MS. The results showed that the distillers could produce higher degree of liquor and extract flower dew effectively. The distillation effect of unearthed objects is better than that of imitations. They were undoubtedly distillers with good distillation effect. The properties of two stills of Han Dynasty were confirmed by the simulation experiment.