Production and characterization of a novel distilled alcoholic beverage produced from blueberry (Vaccinium corymbosumL.)

Fruits ◽  
2016 ◽  
Vol 71 (4) ◽  
pp. 215-220 ◽  
Author(s):  
Elisa Alonso González ◽  
Ignacio Orriols Fernández ◽  
Lorenzo Pastrana Castro ◽  
Nelson Pérez Guerra
Keyword(s):  
Alcoholic Beverage

Chemical and sensorial characterization of a novel alcoholic beverage produced with native acai (Euterpe precatoria) from different regions of the Amazonas state

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108632 ◽  
Author(s):  
Lúcia S. Boeira ◽  
Paulo H. Bastos Freitas ◽  
Nicole R. Uchôa ◽  
Jaqueline A. Bezerra ◽  
Sandra V. Cád ◽  
...  
Keyword(s):  
Alcoholic Beverage ◽  
Amazonas State

Characterization of yeast starter cultures used in household alcoholic beverage preparation by a few ethnic communities of Northeast India

2012 ◽  
Vol 63 (3) ◽  
pp. 863-869 ◽  
Author(s):  
Alak K. Buragohain ◽  
Bhaben Tanti ◽  
Hridip K. Sarma ◽  
Pranjan Barman ◽  
Kishore Das
Keyword(s):  
Alcoholic Beverage ◽  
Northeast India ◽  
Starter Cultures ◽  
Ethnic Communities

scholarly journals MARKET RESEARCH, ELABORATION AND CHARACTERIZATION OF PINEAPPLE LIQUEUR

2017 ◽  
Vol 3 (3) ◽  
pp. 34-42 ◽  
Author(s):  
Vania Zanella Pinto ◽  
Vanessa Nowaki Rodrigues ◽  
David Fernando dos Santos ◽  
Gustavo Henrique Fidelis dos Santos ◽  
Thiago Bergler Bitencourt
Keyword(s):  
Rural Areas ◽  
Market Research ◽  
Alcoholic Beverage ◽  
Marketing Research ◽  
Alcoholic Beverages ◽  
Niche Market ◽  
Native Trees ◽  
Significant Difference

Native trees and fruit have great importance in culture of small centers and rural areas, as well as, homemade liqueurs. However, some strategies such as marketing research are necessary to help for products development or even modifications to existing products. The objective was to know the habits related to the consumption of alcoholic beverages and to evaluate the consumer's interest about fruit liqueurs, as well as to develop and standardize and characterize a pineapple liqueur, besides assessing the sensorial characteristics of the same. The most of the interviewees do not have the habit of consuming fruit liqueurs, with beer being the preferred alcoholic beverage. Interest in trying a fruit liqueur was almost unanimous among respondents demonstrating the existence of a niche market for fruit liqueur. Consumers testing had no significant difference between all attributes, but it was being observed well-acceptance for all formulations with scores ranging from 6.80 to 7.20 and different concentrations of pineapple do not interfere with the sensorial characteristics of the product. Thus, it was concluded that the production of pineapple liqueurs with lower levels of fruit (30%) are accepted and contribute to the economy of production.

scholarly journals Fermentation of Cornus Mas L. Juice for Functional Low Alcoholic Beverage Production

2016 ◽  
Vol 4 (Special-Issue-October) ◽  
pp. 119-124 ◽  
Author(s):  
Chrysanthi Nouska ◽  
Stavros Kazakos ◽  
Ioanna Mantzourani ◽  
Athanassios Alexopoulos ◽  
Eugenia Bezirtzoglou ◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Alcoholic Beverage ◽  
Lactobacillus Paracasei ◽  
Ph Values ◽  
Cornus Mas ◽  
Probiotic Strains ◽  
Increasing Demand ◽  
Probiotic Microorganism

Over the last decades there is an increasing demand for consumption of functional foods which claim to provide health benefits. These days the majority of probiotic products are well established by the form of dairy products. However lactose intolerance, cholesterol substances and the increase of vegetarianism lead the research for commercial production, to find new, non-dairy, suitable media for probiotic products. Therefore, a preliminary research has been conducted regarding fermentation of Cornus mas L. juice with one potential probiotic microorganism (Lactobacillus paracasei K5) and one probiotic Lactobacillus plantarum ATCC14917 for functional beverage production. The viability of the aforementioned microorganisms was monitored during fermentation in different pH values, at 0 min, 24 h and during storage (5 oC) for 1,2,3 and 4 weeks. The results showed that Lactobacillus.plantarum ATCC 14917 and Lactobacillus paracasei K5 retained their viability at high levels (at least 6 log cfu/ml) under storage at 5 oC for 4 weeks, which is considered as an important prerequisite for the characterization of the product as probiotic. Likewise the outcome showed that it is likely to produce a potential functional Cornus mas L. beverage with antioxidant activity (due to Cornus mas L. ingredients) and potential probiotic activities (due to the potential probiotic strains).

Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained fromAgave salmiana

2006 ◽  
Vol 54 (4) ◽  
pp. 1337-1341 ◽  
Author(s):  
Antonio De León-Rodríguez ◽  
Lidia González-Hernández ◽  
Ana P. Barba de la Rosa ◽  
Pilar Escalante-Minakata ◽  
Mercedes G. López
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Beverage

scholarly journals Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1494
Author(s):  
Merve Darıcı ◽  
Koray Özcan ◽  
Duygu Beypınar ◽  
Turgut Cabaroglu
Keyword(s):  
Descriptive Analysis ◽  
Alcoholic Beverage ◽  
Sensory Attributes ◽  
Protected Designation Of Origin ◽  
Relationship Of ◽  
The Relationship ◽  
White Colour ◽  
Dry Fruit

Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Rakı. A total of 37 Rakı samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&tail aroma and white colour. The Rakı sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Rakı categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists.

scholarly journals Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 51
Author(s):  
Koketso Motlhanka ◽  
Kebaneilwe Lebani ◽  
Teun Boekhout ◽  
Nerve Zhou
Keyword(s):  
Nutritional Value ◽  
Alcoholic Beverage ◽  
Starter Cultures ◽  
Spontaneous Fermentation ◽  
Commercial Markets ◽  
Brewing Process ◽  
Grewia Flava ◽  
Product Quality And Safety ◽  
Saccharomyces Yeasts

Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

scholarly journals Exploring the potentialities of the Mexican fermented beverage: Pulque

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Zahirid Patricia Garcia-Arce ◽  
Roberto Castro-Muñoz
Keyword(s):  
Human Health ◽  
Alcoholic Beverage ◽  
Research Community ◽  
Alcoholic Beverages ◽  
Research Gaps ◽  
Comprehensive Overview ◽  
Physicochemical Composition ◽  
Fermented Beverage ◽  
Identification And Characterization

AbstractTraditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently being explored by the research community. Different research and applications have been developed towards the full identification and characterization of the compounds and microbiota presented in pulque. Moreover, to improve its commercialization, specific emerging techniques have been proposed and implemented for the processing of such a traditional alcoholic beverage. Therefore, the goal of this review is to release a comprehensive overview of the latest research and developments focused on exploring the pulque. Herein, a particular emphasis has been paid to the relevant studies and findings in the field. Moreover, a clear overview of the microbial, physicochemical composition, elaboration protocols, together with the main parameters influencing its quality, are given. Few applications and processes aiming for its commercialization have been done (e.g., microencapsulation, spray-drying and ohmic treatment); however, within the exploitation of pulque, its main compounds have been implemented towards the enhancement of properties of other commercial products, such as tortilla and bread. Finally, this review provides the current research gaps and recommendations to the new researchers in the field.

scholarly journals Characterization of volatile compounds of 'Drenja', an alcoholic beverage obtained from the fruits of Cornelian cherry

2009 ◽  
Vol 74 (2) ◽  
pp. 117-128 ◽  
Author(s):  
Vele Tesevic ◽  
Ninoslav Nikicevic ◽  
Slobodan Milosavljevic ◽  
Danica Bajic ◽  
Vlatka Vajs ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Alcoholic Beverage ◽  
Ethyl Esters ◽  
Alcoholic Beverages ◽  
Gas Chromatography Mass Spectrometry ◽  
Cornelian Cherry ◽  
Cornus Mas ◽  
Liquid Liquid Extraction

In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, 1-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenylethanol. The minor volatiles were submitted to liquid-liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C6-C18 acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the 'Drenja' spirits investigated in this study are similar to those present in other alcoholic beverages.

Sign in / Sign up

Export Citation Format

Share Document