Production of Ethanol from Immobilized Saccharomyces cerevisiae

Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic chemical compound S. cerevisiae is the most employed yeast for ethanol production at the industrial level though ethanol is produced by an array of other yeasts, bacteria, and fungi. This paper reviews the current and nonmolecular trends in ethanol production using S. cerevisiae. Ethanol has been produced from a wide range of substrates such as molasses, starch-based substrate, sweet sorghum cane extract, lignocellulose, and other wastes The study was carried out on ethanol production from Immobilized Saccharomyces cerevisiae The immobilization was done with calcium chloride and sodium alginate the beads were formed. Fermentation was carried out for 7 to 8 days at 28°C then distillation was done and final ethanol produce was checked with an alcohol meter and ethanol produce was 13% from immobilized Saccharomyces cerevisiae. The process parameters optimized were substrate conc, pH, and urea conc. The values of the process parameters are 30% substrate conc, pH 4.5, and urea conc 0.5%.

Quality

The final chapter traces the emergence of a Soviet culture of connoisseurship in the 1970s and 1980s. It highlights efforts by Soviet vintners to improve the quality of their wines and to ween consumers from so-called bormotukha, low-quality wines sweetened with beet sugar and strengthened with grain alcohol that comprised the vast majority of Soviet production. Vintners were motivated by concerns that alcoholism was becoming a principal threat to public health, and that bormotukha, which often had an alcohol content as high as 19%, was contributing to the epidemic. The solution, in their view, was to encourage Soviet consumers to purchase conventional dry wine, which they presented in the press as a more cultured and refined drink than vodka and bormotukha.

Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines

Introduction. Like any other food product, alcoholic drinks are subject to falsification. The present research featured various methods of analysis that can be applied to control the quality and authenticity of wine production. In case of doubt, experts apply national and interstate standards, the most informative of which are based on the isotopic mass spectrometry principle. Fruit winemaking relies on beet or cane sugar. Researchers have to develop a method to identify the difference between conditionally exogenous alcohols, which are formed during fermentation, and real exogenous alcohols, introduced in the form of rectified ethyl alcohol of grain origin. In order to identify non-grape alcohol, experts measure the ratio of ethanol carbon isotopes in the wine. However, δ13C‰ alone is not sufficient to analyze fruit wines and other alcohol drinks. Ratios of 18O/16O and D/H isotopes can become an extra criterion to test the authenticity of fruit table wines. Study objects and methods. The mass spectrometric complex Delta V Advantage Thermo Fisher Scientific (USA) provided a precise analysis of 13C/12C, 18O/16O, D/H isotopes. Wine samples were prepared in laboratory conditions from six types of fruits: apples, pears, cherries, black currants, plums, and chokeberries. Apple wine was obtained from fermented wort; other samples were fermented from pulp. Fermentation temperature was 20 ± 2°C, while the yeast race was represented by Vishnyovaya 33. Results and discussion. In fruit wine production, grain ethanol is the most popular falsification tool: it increases alcohol content instead of sugar, and sometimes even without fermentation process. In this regard, the research focused on carbon, oxygen, and grain alcohols hydrogen isotope characteristics, as well as fruit wines, obtained as a result of technology violation. The fruit wine alcohol mixes developed from joint fermentation of fruit sugars and introduced sugary substances. Cane sugar, beet sugar, and corn glucose and fructose syrup were added to the wort or pulp to establish the isotopic characteristics of the mix. The rate of exogenous alcohol production was 5% by volume. Conclusion. The analysis of δ13C‰ indicator failed to detect introduced grain alcohol. The analysis of isotopes of all atoms in the ethanol molecule, namely carbon, oxygen, and hydrogen, proved to be much more effective. The introduction of sugary substances prior to or during fruit juice fermentation provided the required alcohol content. It also reduced the numerical value of δ18O‰ of ethanol, which makes it significantly different from that of fortified fruit wines obtained by introducing grain alcohol into fermented fruit juice. Thus, the δD‰ indicator can serve as an additional criterion in order to identify possible violations of technological process of fruit table wines production.

Influence of Different Solvents on the Phenolic Compounds Content Grape Bark Extracts (Vitis vinifera) from Syrah Variety

Grape bark from the wine industry still contains significant amounts of phenolic compounds. Specific characteristics of the applied solvents influence the extraction of phenolic compounds directly. This study aimed to evaluate the influence of different solvents obtaining phenolic compounds in Syrah grape barkextracts by High-Performance Liquid Chromatography (HPLC). Grape peel extracts were prepared with three different solvents (water, 50%, and 80% grain alcohol), and evaluated using standard curve with 15 phenolic compounds. It was not possible to quantify the phenolic compounds, but the chromatogramssuggest the presence of some of them. The solvent that provided the best interaction with grape peel was 50% grain alcohol.

Extraction, characterization and microencapsulation of isoflavones from soybean molasses

ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating agents revealed that 18% Hi-maize with inlet air of 130 °C was best suited for the encapsulation of isoflavones. The ORAC method showed that microcapsules with the 18% Hi-maize encapsulating agent also had higher antioxidant activity.

Влияние способа перемешивания бродящей среды на накопление биомассы и выход спирта

В статье представлены результаты сравнительных исследований динамики физиологического состояния дрожжевой биомассы и накопления спирта при сбраживании ячменного сусла (с массовой долей сухих веществ 21-22) с использованием препарата АСД DistilaMax GW при различных способах перемешивания бродящей среды. Показано, что использование пневматического способа перемешивания способствует большему накоплению биомассы жизнеспособных клеток, по сравнению с механическим перемешиванием на 5, при реализации брожения без перемешивания на 7,1 . В отношении выхода спирта, как механический, так и пневматический способы перемешивания бродящий среды, эффективнее на 9 относительно осуществления процесса брожения без перемешивания. Учитывая, что стоимость оборудования для пневматического перемешивания дешевле, чем для механического, результаты исследований дают основания предполагать экономические преимущества получения спирта из зернового сырья, при использовании пневматического способа перемешивания бродящей среды.The study compared the dynamics of yeast biomass physiological state and alcohol accumulation during barley wort fermentation (with dry solids weight ratio at 21-22) using the ADY DistilaMax GW preparation and various fermenting medium mixing methods. The paper summarizes the study findings. It has been demonstrated that pneumatic mixing method ensures a 5 increase in the accumulation of viable cells biomass as compared to mechanical mixing method, and a 7.1 increase when no mixing was performed during fermentation. As to the alcohol output, both mechanical and pneumatic fermenting medium mixing methods demonstrated a 9 increase in the effectiveness when fermentation was conducted without mixing. Considering the fact that pneumatic mixing equipment is cheaper than the mechanical one, the research findings suggest economic advantages of grain alcohol production using pneumatic method for mixing of the fermenting medium.

Chemical Composition and Safety of Unrecorded Grain Alcohol (Bai Jiu) Samples from Three Provinces in China

About 20% of spirits consumed in China are “unrecorded”, where these spirits are produced in small-scale distilleries and sold outside the systems of taxation and quality control. Researchers visited small distilleries in rural Yunnan, Hubei and Anhui and purchased 56 samples of unrecorded bai jiu. Seven samples of the recorded bai jiu were purchased as reference samples. An independent laboratory conducted a blind analysis of the samples. Results were compared to the standards for unrecorded alcohol adopted by the European Commission’s Alcohol Measures for Public Health Research Alliance (AMPHORA). No samples exceeded the AMPHORA guidelines for methanol, ethyl acetate, lead and cadmium; one sample exceeded 1000 g/hL of combined higher alcohols; one sample exceeded 100 mg/L of arsenic; and three samples exceeded 50g/hL of acetaldehyde, but only by relatively small amounts. Low-priced unrecorded bai jiu averaged 9.8 RMB/jin (500 mL), compared to 10.7 RMB/jin for inexpensive recorded bai jiu. The low-priced unrecorded bai jiu samples had a mean alcohol-by-volume of 51.8%, compared to 50.1% for the recorded bai jiu samples. The results did not raise any critical safety issues with unrecorded bai jiu, but there may be long-term health risks related to ethanol, acetaldehyde and arsenic. The social ties between the bai jiu makers and the people who consume their product are a deterrent to adulteration; but when bai jiu is sold outside of the social circle, the deterrent disappears.

PHYTOTOXIC POTENTIAL OF THE GEOPROPOLIS EXTRACTS OF THE JANDAIRA STINGLESS BEE ( Melipona subnitida ) IN WEEDS

ABSTRACT The objective of the present research is to characterize the phytotoxic activity of geopropolis from the Jandaira bee (Melipona subnitida Ducke) in the state of Ceará in Northeast Brazil and to analyze its effects. Extracts were prepared in 80% v/v grain alcohol at 0.25, 0.5, 0.75, and 1.0%. Their effects were determined on seed germination, radicle elongation, and hypocotyl growth of the pasture weeds malícia (Mimosa pudica) and mata-pasto (Senna obtusifolia). Extract phytotoxicity varied as functions of plant species, application dosage, and plant organ. M. pudica was more sensitive to the inhibitory effects of geopropolis than S. obtusifolia. There was a phytotoxic effect of 50% (PE50) for S. obtusifolia in terms of seed germination and in rootlet development near the maximum applied concentrations. M. pudica had PE50 and PE90 at the minimum concentration (0.25%) and near the maximum (1.00%), respectively. Thus, geopropolis extracts from the Jandaira bee (M. subnitida) are potentially phytotoxic to certain plant species.