scholarly journals Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 53
Author(s):  
Yadav KC ◽  
Raju Subba ◽  
Lila Devi Shiwakoti ◽  
Pramesh Kumar Dhungana ◽  
Rishikesh Bajagain ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Total Acidity ◽  
Chemical Parameters ◽  
Dry Extract ◽  
Coffee Pulp ◽  
Wet Processing ◽  
Soluble Solid

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.

scholarly journals The Mater-Bi® biodegradable film for strawberry (Fragaria x ananassa Duch.) mulching: effects on fruit yield and quality

2016 ◽  
Vol 11 (3) ◽  
pp. 203 ◽  
Author(s):  
Luigi Morra ◽  
Maurizio Bilotto ◽  
Domenico Cerrato ◽  
Raffaella Coppola ◽  
Vincenzo Leone ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Chemical Parameters ◽  
Biodegradable Film ◽  
Yield And Quality ◽  
Physical Chemical ◽  
Soluble Solid

Two trials in different agricultural farms were carried out from October 2014 to June 2015 with the aim to assess the advantages linked to the substitution of the low density polyethylene (LDPE) films for soil mulching with the Mater-Bi<sup>®</sup> biodegradable films in the strawberry cultivation under tunnel in Campania. Lifetime of biodegradable mulch and influence of type of mulch on the yield and the quality of cvs Sabrina and Fortuna were evaluated. Plants were cultivated on mulched, raised beds, high 40 cm from bottom soil. Mater-Bi<sup>®</sup> film was 20 <span>µ</span>m thick while LDPE film was 50 mm thick. The physical-chemical parameters (firmness, pH, total soluble solid content, titratable acidity and skin colour) and some bioactive compounds (total polyphenols, flavonoids, anthocyanins, antioxidant activity) of fruits were determined by three samplings effected in consecutive months (from March to May 2015) of the harvest cycle. Biodegradable film guaranteed an effective mulch along the whole strawberry cycle (9-10 months including the time of drawing up of film). Yields of cv Sabrina on LDPE was 18% higher than those on Mater-Bi<sup>®</sup> while the opposite was detected in cv Fortuna (+10%). The physical-chemical parameters of fruits were not modified by the mulches. The content of the bioactive compounds, instead, resulted, in each time of sampling, significantly higher in fruits picked on Mater-Bi<sup>®</sup> based film.

scholarly journals Investigating formulation of honey beverages (honey beer and liqueur)

2021 ◽  
pp. 1-11
Author(s):  
Deressa Kebebe ◽  
Meseret Gemeda ◽  
Teferi Damto
Keyword(s):  
Scientific Knowledge ◽  
Finger Millet ◽  
Physicochemical Analysis ◽  
Alcoholic Beverages ◽  
Microbiological Analysis ◽  
Total Acidity ◽  
Technology Knowledge ◽  
Soluble Solid ◽  
Alcoholic Strength ◽  
Microbiological Properties

Beverages containing alcohol are fermented from the sugars in fruits, berries, grains, and such other ingredients as plant saps, tubers, honey, and milk and may be distilled to reduce the original watery liquid to a liquid of much greater alcoholic strength. Fermented honey drinks may have been the earliest alcoholic beverages known to man. The aim of this work was to contribute to filling the gap of low brewing technology knowledge and scientific knowledge for an innovative application of honey in the beer and liquors industry. In this study honey beverages were formulated using different amount of honey with spices, yeast, hop, fruit, alcohol with different alcohol contents, herbs like cinnamon, clove, ginger, vanilla, fruits and maize and finger millet grain ingredients. Quality assessment of the products were assessed concerning physicochemical analysis, microbiological analysis, sensory evaluation of the formulations, estimation of shelf-life and cost and yield of the products to characterize the honey beverages three different liquors and nine beer beverages produced from honey and other different ingredients. The pH, total acidity, total soluble solid and ethyl acohol contents of the formulated honey beverages were range from 3.8±0.03 to 6.1±0.010, 1.63±0.06 to 21.0±1.63, 21.30±0.56 to 36.87±0.50 and 4.81±0.17 % to 44.10±0.50 %, respectively. Liquors and beers can be formulated from honey and other ingredients to involve unemployed young as entrepreneurs to increase their income. Keywords: Honey Beverages; Honey Beer; Honey Liquor; Sensory; Physicochemical; Microbiological properties

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.

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
Author(s):  
A. I. Flouros ◽  
A. A. Apostolopoulou ◽  
P. G. Demertzis ◽  
K. Akrida-Demertzi
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Grape Pomace ◽  
Alcoholic Beverages ◽  
Plastic Containers ◽  
Container Material ◽  
By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

scholarly journals Yield and Quality of `Banaty' Grapes in Response to Spraying Iron and Zinc

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 516D-516 ◽  
Author(s):  
Faissal F. Ahmed ◽  
Ahmed M. Akl ◽  
Farag M. El-Morsy
Keyword(s):  
Gradual Increase ◽  
Total Acidity ◽  
Measurable Effect ◽  
Cluster Number ◽  
Yield And Quality ◽  
Soluble Solid ◽  
Iron And Zinc ◽  
Total Anthocyanins ◽  
Berry Set

During 1995 and 1996, yield and quality of `Banaty' grapes in response to spraying chelated iron and zinc singly or in combination each at 0.025%, 0.05%, 0.1%, 0.2%, or 0.3% was investigated. Each concentration was applied once, twice, three, four, or five times. Results showed that there was a gradual increase in berry set, cluster number, yield, cluster weight, berry weight, total soluble solid sugars, and total anthocyanins with rising concentrations and number of sprays of each fertilizer. Total acidity tended to reduce with such treatment. Combined spray of both fertilizers, particularly at 0.1% four times, gave satisfactory improvement in both quantity and quality of grapes. Spraying at concentrations higher than 0.1% or spraying more than four times failed to show any measurable effect on all of the studied traits. The best results with regard to yield and quality of `Banaty' grapes were obtained on vines that received four sprays of iron and zinc each at 0.1% in chelated form.

scholarly journals Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview

2021 ◽  
Vol 11 (23) ◽  
pp. 11427
Author(s):  
Fernanda Cosme ◽  
Alice Vilela
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Practical Applications ◽  
Beverage Industry ◽  
Chitin And Chitosan ◽  
Different Sources

The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of metals and contaminates, and to extend shelf-life. They are also used as material for the immobilization of microorganisms and enzymes, which allows the development of bioprocesses that preserve the quality of alcoholic and non-alcoholic beverages. Therefore, the main purpose of this overview is to consolidate some of the current practical applications of chitin and chitosan in the alcoholic and non-alcoholic beverage industry and to reveal new perspectives.

scholarly journals Welfare in Russian regions and the prospects for anti-alcohol policy

2021 ◽  
Vol 19 (9) ◽  
pp. 1610-1646
Author(s):  
Roman Yu. SKOKOV
Keyword(s):  
Human Development ◽  
Human Development Index ◽  
Alcoholic Beverage ◽  
Alcohol Policy ◽  
Alcoholic Beverages ◽  
Russian Regions ◽  
High Alcohol ◽  
Development Index ◽  
Marketing Model

Subject. This article studies the changes in the quality of human capital under the influence of expenditures on the consumption of alcoholic beverages. Objectives. The article aims to assess the relationship between the Human Development Index and the expenditures of the population of Russian regions on the alcoholic beverage purchase. Methods. For the study, I used the methods of mathematical and statistical data analyses. Results. The article identifies Russian regions with relatively high alcohol expenditures and low Human Development Index, as well as regions with high alcohol costs and relatively high and average Human Development Indices. The article proposes comprehensive measures to reduce alcohol consumption at the regional and municipal levels. Conclusions. The Human Development Index can be an indicator of the potential use of addictive goods. In Russia, it is recommended to switch to the Nordic State monopoly marketing model for addictive goods.

scholarly journals Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota

2019 ◽  
Vol 7 (12) ◽  
pp. 606 ◽  
Author(s):  
Zhewei Song ◽  
Hai Du ◽  
Menghui Zhang ◽  
Yao Nie ◽  
Yan Xu
Keyword(s):  
Acetic Acid ◽  
Schizosaccharomyces Pombe ◽  
Mevalonate Pathway ◽  
Current Knowledge ◽  
Alcoholic Beverage ◽  
High Stress ◽  
Alcoholic Beverages ◽  
Spontaneous Fermentation ◽  
Saccharomyces Yeasts

The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non-Saccharomyces yeasts have high stress tolerance and significantly affect the taste and quality of products in process. Although many researchers have focused on the influence of acid stress, the mechanism of non-Saccharomyces yeasts to tolerant stress remains unclear in microbiota. To bridge the gap, we constructed in situ and in vitro studies to explore the reduction pathway of acetic acid in non-Saccharomyces yeasts. In this study, we found Schizosaccharomyces pombe has special capacities to resist 10 g/L acetic acid in laboratory cultures and decrease the average concentration of acetic acid from 9.62 to 6.55 g/kg fermented grains in Chinese Maotai-flavor liquor (Baijiu) production. Moreover, Schi. pombe promoted metabolic level of mevalonate pathway (high expressions of gene ACCAT1, HMGCS1, and HMGCR1) to degrade a high concentration of acetic acid. Meanwhile, Schi. pombe also improved the concentration of mevalonic acid that is the precursor of terpenes to enhance the taste and quality of Baijiu. Overall, the synchronicity of reduction and generation in Schi. pombe advances the current knowledge to guide more suitable strategies for mechanism studies of non-Saccharomyces yeasts in fermented industries of alcoholic beverages.

scholarly journals Behavior of `Red Roomy' Grapevines to Application of Urea, Urea-formaldehyde, Sulfur, and Some Iron Compounds

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 516E-516 ◽  
Author(s):  
A.M. Akl ◽  
Faissal F. Ahmed ◽  
Farag M. El-Morsy ◽  
Mohamed A. Ragab
Keyword(s):  
Urea Formaldehyde ◽  
Total Acidity ◽  
Iron Compounds ◽  
Number Of Clusters ◽  
Combined Application ◽  
Yield And Quality ◽  
Chelated Iron ◽  
Soluble Solid ◽  
Berry Set

The effect of single or combined application of urea-formaldehyde at 80 g N/vine, sulfur at 0.4%, and three compounds of iron (chelated, sequestered, and sulfate forms as 0.1%) on productivity of `Red Roomy' grapevines was studied during 1995 and 1996. A substantial increase in berry set, number of clusters, yield weight of clusters and berries, total soluble solid sugars, and anthocyanins was observed because of the application of these fertilizers singly or in combination. Total acidity in the juice was reduced because of application of these fertilizers. Combined application of urea-formaldehyde, sulfur, and chelated iron gave the best results with regard to yield and quality of berries. An economical yield was obtained on `Red Roomy' vines supplied with urea-formaldehyde at 80 g/vine, sulfur at 0.4%, and chelated iron at 0.1%.

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