Academic literature on the topic 'Lower-ethanol wine'

ABSTRACTOver recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomycesyeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomycesisolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with aSaccharomyces cerevisiaewine strain. A sequential inoculation ofMetschnikowia pulcherrimaAWRI1149 followed by anS. cerevisiaewine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in controlS. cerevisiaewines, whereas the total concentrations of esters were not significantly different.

Studies of the cardioprotective effects of wine are mainly focused on red wines, due to their much higher content of bioactive compounds relative to white wines. Although some studies indicate a cardioprotective effect of white wine, there is no clear consensus on the existence of additional benefits of white wine over ethanol. The aim of this study was to determine and compare the effects of moderate consumption of white wine and ethanol on the survival of rats subjected to surgically induced myocardial infarction (MI). Male Sprague Dawley rats (n = 74) were randomized into three groups: water only, white wine or a 13% v/v ethanol/water solution. After a four-week drinking period, MI was induced by ligating the left anterior descending artery. The survival rate was highest in the wine group (72.2%), and lowest in the water only group (47.8%). There was no statistically significant difference in survival between the ethanol and water groups. An analysis linking drinking volumes to survival outcomes revealed that lower ethanol consumption was more prevalent in rats that survived, indicating an upper limit for the protective effects of ethanol. An opposite finding was noticed in the wine group, where no deaths occurred in rats with an average daily white wine consumption of approximately 10 mL or more. We conclude that moderate consumption of white wine has a positive effect on survival after a myocardial infarction, which cannot be attributed only to ethanol, but also to other white wine constituents.

It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ethanol concentrations. Several strategies have been proposed to produce wines with lower alcoholic content, one simple and inexpensive approach being the use of new wine native yeasts with less efficiency in sugar to ethanol conversion. Nevertheless, it is also necessary that these yeasts do not impair the quality of wine. In this work, we tested the effect of sequential culture between Hanseniaspora uvarum BHu9 and Saccharomyces cerevisiae BSc114 on ethanol production. Then, the wines produced were analyzed by GC-MS and tested by a sensorial panel. Co-culture had a positive impact on ethanol reduction and sensory profile when compared to the S. cerevisiae monoculture. Wines with lower alcohol content were related to fruity aroma; moreover, color intensity was associated. The wines obtained with S. cerevisiae BSc114 in pure conditions were described by parameters linked with high ethanol levels, such as hotness and astringency. Moreover, floral profile was related to this treatment. Based on these findings, this work provides a contribution to answer the current consumers’ preferences and addresses the main challenges faced by the enological industry.

Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.

Abstract This paper deals with influence of nitrogen compound content on wine fermentation kinetics. It also deals with simulation of refrigeration failure during fermentation. Mathematical model of wine fermentation was adapted. Model is based on kinetics of heat removal, kinetics of fermentation, production of carbon dioxide and ethanol. Ethanol and carbon dioxide concentration profiles during fermentation were obtained as a result. Then the model was used to simulate refrigeration malfunction of a fermentation tank. This might lead to higher energy efficiency and lower cost of winemaking process.

ABSTRACTSaccharomyces cerevisiaehas evolved a highly efficient strategy for energy generation which maximizes ATP energy production from sugar. This adaptation enables efficient energy generation under anaerobic conditions and limits competition from other microorganisms by producing toxic metabolites, such as ethanol and CO2. Yeast fermentative and flavor capacity forms the biotechnological basis of a wide range of alcohol-containing beverages. Largely as a result of consumer demand for improved flavor, the alcohol content of some beverages like wine has increased. However, a global trend has recently emerged toward lowering the ethanol content of alcoholic beverages. One option for decreasing ethanol concentration is to use yeast strains able to divert some carbon away from ethanol production. In the case of wine, we have generated and evaluated a large number of gene modifications that were predicted, or known, to impact ethanol formation. Using the same yeast genetic background, 41 modifications were assessed. Enhancing glycerol production by increasing expression of the glyceraldehyde-3-phosphate dehydrogenase gene,GPD1, was the most efficient strategy to lower ethanol concentration. However, additional modifications were needed to avoid negatively affecting wine quality. Two strains carrying several stable, chromosomally integrated modifications showed significantly lower ethanol production in fermenting grape juice. Strain AWRI2531 was able to decrease ethanol concentrations from 15.6% (vol/vol) to 13.2% (vol/vol), whereas AWRI2532 lowered ethanol content from 15.6% (vol/vol) to 12% (vol/vol) in both Chardonnay and Cabernet Sauvignon juices. Both strains, however, produced high concentrations of acetaldehyde and acetoin, which negatively affect wine flavor. Further modifications of these strains allowed reduction of these metabolites.

Ethanol is one of the major components of wine, which has a substantial impact on its sensory characteristics. However, data concerning consumer response to ethanol or changes in ethanol remains limited. The aim of this study was to determine the threshold ethanol concentrations beyond which ethanol lowering becomes undesirable in Chardonnay and Syrah wines using the consumer rejection threshold (CRT) methodology. Base wines from these two cultivars were first dearomatised and fully dealcoholised using spinning cone column technology. Then, control wines with a similar ethanol content to the base wines (13.8 and 13.5 % v/v for Chardonnay and Syrah respectively) and wines with lower ethanol contents were reconstituted by mixing the final beverage, the aroma fraction, food grade ethanol and distilled water. CRT values were determined as 2.8 % v/v for Chardonnay and at 7.0 % v/v for Syrah. These particularly low and unexpected concentrations indicate that consumer sensory liking might not be necessarily driven by ethanol concentration, especially for white wines. However, the post-evaluation questionnaire showed that consumers were expecting a high minimal ethanol content for quality wines (10.9 % v/v ± 1.2 and 11.7 % v/v ± 1.5 for white and red wines respectively) and had a limited experience with low and dealcoholised wines. Overall, our data, which are still preliminary and deserve to be validated using different base wines with a larger number of consumers, show that consumers would not necessarily be refractory from a sensory standpoint to the consumption of low ethanol beverages made from wine. Our findings strongly encourage professionals from the wine industry and public authorities to raise awareness about the increase in quality of such products and their benefits for human health.

This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.

This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A (MBA) and Merlot (MR), the major grape cultivars of Japanese red wine, were used. Pellicle formation occurred more often in MBA wines than in MR wines, and almost all MBA wine surfaces were covered with pellicle after incubation for five days. Principal component analysis revealed the relationships between pellicle formation and the concentrations of ethanol, phenolics and tannins. The mean concentration of tannins in the pellicle MR wines (436 mg/L) was significantly lower than that in the non-pellicle MR wines (660 mg/L). Furthermore, the mean concentration of tannins in MBA wines (139 mg/L) was also significantly lower than that in MR wines (570 mg/L). Wine grape cultivar having a low concentration of tannins may be highly susceptible to pellicle formation by pellicle-forming yeasts during winemaking.

ABSTRACTThe ability ofSaccharomyces cerevisiaeto efficiently produce high levels of ethanol through glycolysis has been the focus of much scientific and industrial activity. Despite the accumulated knowledge regarding glycolysis, the modification of flux through this pathway to modify ethanol yields has proved difficult. Here, we report on the systematic screening of 66 strains with deletion mutations of genes encoding enzymes involved in central carbohydrate metabolism for altered ethanol yields. Five of these strains showing the most prominent changes in carbon flux were selected for further investigation. The genes were representative of trehalose biosynthesis (TPS1, encoding trehalose-6-phosphate synthase), central glycolysis (TDH3, encoding glyceraldehyde-3-phosphate dehydrogenase), the oxidative pentose phosphate pathway (ZWF1, encoding glucose-6-phosphate dehydrogenase), and the tricarboxylic acid (TCA) cycle (ACO1andACO2, encoding aconitase isoforms 1 and 2). Two strains exhibited lower ethanol yields than the wild type (tps1Δ andtdh3Δ), while the remaining three showed higher ethanol yields. To validate these findings in an industrial yeast strain, theTPS1gene was selected as a good candidate for genetic modification to alter flux to ethanol during alcoholic fermentation in wine. Using low-strength promoters active at different stages of fermentation, the expression of theTPS1gene was slightly upregulated, resulting in a decrease in ethanol production and an increase in trehalose biosynthesis during fermentation. Thus, the mutant screening approach was successful in terms of identifying target genes for genetic modification in commercial yeast strains with the aim of producing lower-ethanol wines.

Thesis (MSc)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: There is a growing international consumer demand for the production of lower ethanol wines. This can be attributed to various qualitative, social, economic and health concerns that are associated with high ethanol wines (Kutyna et al., 2010; Varela et al., 2012). There is continuous development and research into methods and technologies to lower the ethanol concentration in wine. However, in addition to the added cost and complexity these technologies all have various shortcomings. The development of yeast strains with lower ethanol productivity, yet desirable organoleptic and fermentation capacity, therefore remains a highly sought after research and development target in the wine industry. Biologically based approaches aim to generate yeast strains with the capacity to divert carbon from ethanol production towards targeted metabolic endpoints (Kutyna et al., 2010). This should ultimately be achieved without the production of unwanted metabolites that can negatively affect wine characteristics. In the context of these challenges, this study aimed to investigate the use of fructans as carbon sinks during fermentation to divert fructose from glycolysis and ethanol production toward intracellular fructan production by generating levan producing strains. In addition, the impact of fructan production on metabolic carbon flux during fermentation by these strains was analyzed. This was the first attempt to analyze intracellular fructan production in Saccharomyces cerevisiae under fermentative conditions with fructans acting as carbon sinks. Fructans are fructose polymers that act as storage molecules in certain plants and function as part of the extracellular matrix in microbial biofilms, and are intensively studied due to their economic interest. Here we undertook the heterologous expression of a levansucrase (LS) M1FT from Leuconostoc mesenteroides, an enzyme producing β(2-6) levan-type fructans, in the S. cerevisiae BY4742Δsuc2 strains without invertase activity (encoded by SUC2). Levansucrases indeed utilize sucrose as both fructose donor and initial polymerization substrate, and the sucrose concentration is of import to maintain transfructosylation activity of enzyme. High intracellular sucrose accumulation was achieved by the heterologous expression of either a sucrose synthase (Susy; cloned from potato) or by growing strains expressing the spinach sucrose transporter (SUT) in sucrose containing media. Endogenous sucrose synthesis was of specific interest to the overall goal of the project, which was to reroute carbon flux away from glycolysis in grape must containing only hexoses as carbon source. In addition, this approach of combining intracellular sucrose production with intracellular levan production could be used in various applications to limit the need for sucrose in media as both carbon source and LS substrate. The extracellular LS M1FT was introduced into Susy and SUT strains as either the complete gene (M1FT) or 50bp truncation (M1FTΔsp) without the predicted signal peptide. The data show that intracellular levan accumulation occurred in aerobic, but not anaerobic conditions. The data also suggest that the production of levan did not impact negatively on general yeast physiology or metabolism in these conditions. However, no significant reduction in ethanol yields were observed, suggesting that further optimisation of the expression system is required. This is the first report of levan synthesis by S. cerevisiae, and contributes towards expanding the possibilities for further industrial applications of these compounds.
AFRIKAANSE OPSOMMING: Daar is toenemende aanvraag deur wynverbruikers na laër alkohol wyne. Hierdie neiging kan toegeskryf word aan verskeie kwalitatiewe, gesondheids en sosio-ekonomiese redes wat geassosieer word met die verbruik van hoër alkohol wyne. Daar is ’n deurlopende navorsing dryf toegespits op metodes en tegnologieë om die alkohol konsentrasie van wyne te verlaag. Hierdie tegnologieë het egter, bykomstig tot koste en kompliksiteits toename, verkeie tekortkominge. Die ontwikkeling van gisrasse met verlaagde alcohol produksie, maar steeds wenslike organoleptiese en fermentasie eienskappe, bly ‘n baie gesogte navorsings en ontwikkeling teiken in die internasionale wyn industrie. Biologiese benaderings streef om gisrasse te genereer met die vermoë om koolstof weg van etanol produksie te herlei na geteikende metabolise eindpunte. Hierdie doelwit moet ook uiteindelik bereik word sonder die produksie van ongewenste metaboliete wat die wyn negatief kan affekteer. In die konteks van hierdie uitdaging, het hierdie studie gestreef om die gebruik van fruktane as ’n koolstof poel tydens fermentasie, met die doel om fruktose te herlei vanaf glikolise en etanol produksie na intrasellulêre fruktane produksie. Om hierdie doelwit te bereik, is gisrasse ontwikkel wat levaan (’n spesifieke fruktaan) produseer. Die impak van fruktaan produksie op metaboliese koolstof vloei tydens fermentasie deur hierdie gisrasse is bykomsrig ontleed. Hierdie verslag beskryf die eerste poging om intraselullêre fruktaan produksie in Saccharomyces cerevisiae te bewerkstellig, met die doel om fruktaan as ’n koolstof poel te gebruik. Fruktane is fruktose polimere wat as bergings molekules optree in sekere plante en ook funksioneer as deel van die ekstrasellulêre matriks in mikrobiese biofilms. Hierdie polimere word tans internasionaal intensief bestudeer weens hul ekonomiese belang. Hierdie studie beskryf die uitdrukking van die levaansukrase (LS) M1FT van Leuconostoc mesenteroides, wat β(2-6) levaan-tipe fruktane produseer, in S. cerevisiae BY4742Δsuc2 rasse, sonder invertase (gekodeer deur SUC2). Levaansukrases gebruik inderdaad sukrose as beide ’n fruktose donor en ook as ’n aanvanklike polimeriserings substraat. Die fruktose konsentrasie is belangrik om transfruktosilerings aktiwiteit van die ensiem te handhaaf. Hoë intrasellulêre sukrose akkumulasie was bereik deur die heteroloë uitdrukking van ’n sukrose sintase (Susy; gekloneer van aartappel) of die spinasie sukrose transporter (SUT) in media bevattende sukrose. Endogene sukrose sintese was van spesifieke belang tot die algehele doelwit om koolstof te herlei, weg van glikolise tydens fermentase van druiwe sap. Die benadering om intraselullêre sukrose produksie met levaan produksie te koppel, kan ook gebruik word in verskeie toepassings om die afhanklikheid op sukrose in die media, as substraat vir LS, te verminder. Die ekstraselullêre LS, M1FT, was as vollengte geen (M1FT) of as ’n 50bp afkapping (M1FTΔsp), sonder seinpeptied, in die Susy en SUT gisrasse uitgedruk. Die data dui aan dat die produksie van levaan nie ’n negatiewe impak het op gis fisiologie of metabolisme in die toets kondisies nie. Daar was egter geen waarbeenbare afname in etanol opbrengs nie, wat aandui dat verdere optimisering van ekspressie sisiteem benodig word. Hierdie is die eerste verslag van levaan sintese in S. cerevisiae en dra by tot die uitbreiding van moontlikhede vir indutriële toepassings van die die verbindings.
IWBT and NRF

The pursuit of flavour and phenolic ripeness, augmented by climate warming and extreme weather events, often leads to excessive sugar accumulation in grapes translating to undesirably high ethanol content in wines. Other common characteristics of such grapes and wines are inadequate acidity and aroma profiles, which all together compromise the quality and marketability of the final product. To tackle these issues, research has devised a number of methods implemented across the entire grape and wine production chain. Among these, partial fermentations with non-Saccharomyces yeasts is of particular interest, as it represents an undemanding approach that can also impart ‘complexity’ and distinctness. However, the full potential of non-Saccharomyces yeasts in wine ethanol and flavour management remains elusive, and this work aimed to further explore it. Research has shown that mixed fermentations with non-Saccharomyces yeasts can lead to enhanced wine aroma and sensory properties, and albeit limited, the current range of non- Saccharomyces is indeed marketed for this purpose. The potential of commercially available (and thus readily implementable) non-Saccharomyces co-inocula was assessed in Shiraz fermentations at two maturity levels; earlier harvest (24 °Brix) and technical ripeness (29 °Brix). Eight yeast treatments trialled in pilot scale fermentations included sequential inoculations using three Torulaspora delbureckii strains, one strain each of Lachancea thermotolerans and Metschnikowia pulcherrima, a commercial blend of non-Saccharomyces and S. cerevisiae, and appropriate S. cerevisiae controls. Fermentation monitoring and comprehensive chemical and sensory analysis allowed for the comparison of the treatments. The results showed a pronounced matrix-derived modulation of wine profiles which was reflective of grape maturity levels. Within each harvest date, however, the yeast treatments had a significant impact on a range of compositional and wine sensory characters. At earlier harvest stage, certain non-Saccharomyces treatments, in particular T. delbrueckii, led to an increased wine sensory appeal (i.e. ‘floral’, ‘red fruit’, ‘aroma intensity’, ‘spice’) compared to the S. cerevisiae control (‘vegetal, ‘acidic’ and ‘bitter’). These treatments, however, were related to incomplete fermentations in higher ripeness conditions. Thus, some non-Saccharomyces yeast showed promise in enhancing the quality of wines produced from earlier harvested grapes and as such represent a complementary approach in managing wine ethanol concentrations. The following study addressed the selection of lower-ethanol producing non-Saccharomyces strain(s) for use in sequential cultures with Saccharomyces cerevisiae. Oenological performances of six M. pulcherrima strains were evaluated in fermentations with S. cerevisiae inoculated after seven days. The best-performing M. pulcherrima MP2 strain was further characterised in six sequential fermentations with different S. cerevisiae inoculation delays in both synthetic and white grape juice. The analysis of main metabolites, undertaken prior to sequential inoculations and upon fermentation completion, highlighted metabolic interactions and carbon sinks other than ethanol in mixed culture fermentations. Depending on the inoculation delay, MP2 white wines contained between 0.6% and 1.2% (v/v) less ethanol than the S. cerevisiae control, with even larger decreases achieved in the synthetic juice. The MP2 wines also had higher concentrations of glycerol and lower concentrations of acetic acid. The analysis of volatile compounds revealed compositional alterations arising from the S. cerevisiae inoculation delay, with increased acetate esters and higher alcohols detected in all analysed MP2 treatments. The concept of intra-specific variability was studied using L. thermotolerans as a model. This species harbours several metabolic traits that are of value in oenology, including lactic acid production, potential to decrease ethanol content and modulate flavour in wines. The relationships between 172 L. thermotolerans isolates, sourced from natural and anthropic habitats worldwide, were studied using a 14-microsatellite genotyping method. The resultant clustering revealed that the evolution of L. thermotolerans has been driven by the geography and ecological niche of the isolation sources. Isolates originating from anthropic, in particular oenological environments, were genetically close, thus suggesting domestication events within the species. The phenotypic performance of the strains, assessed using a number of agar platebased growth assays with different carbon sources and physicochemical conditions, provided further support for the observed clustering. To determine whether, and to what extent, L. thermotolerans strains differ in the traits of oenological importance, and harbour signatures of domestication and/or local divergence, 94 previously genotyped strains were trialled in Chardonnay fermentations. The strains and the genetic groups were compared for their fermentation performance, production of primary and secondary metabolites and pH modulation. The common traits of L. thermotolerans strains were their glucophilic character, relatively extensive fermentation ability, low production of acetic acid and formation of lactic acid, which significantly affected the pH of the wines. An untargeted analysis of volatile compounds revealed that 58 out of 90 volatiles were affected at an L. thermotolerans strain level. Besides the remarkable extent of intra-specific diversity, results confirmed the distinct phenotypic performance of L. thermotolerans genetic groups. These observations provide further support for the occurrence of domestication events and allopatric differentiation in L. thermotolerans population.
Thesis (Ph.D.) (Research by Publication) -- University of Adelaide, School of Agriculture, Food and Wine, 2018

Water has an exceptional ability to dissolve minerals. It is safe and chemically stable, and it remains liquid over a wide temperature range. Thus, it is the best solvent and reaction medium for both laboratory and industrial purposes. Water is able to dissolve ionic and ionocovalent solids because of the high polarity of the molecule (dipole moment μ = 1.84 Debye) as well as the high dielectric constant of the liquid (ε = 78.5 at 25°C). This high polarity allows water to exhibit a strong solvating power: that is, the ability to fix onto ions as a result of electrical dipolar interactions. Water is also an ionizing liquid able to polarize an ionocovalent molecule. For example, the solvolysis phenomenon increases the polarization of the HCl molecule in aqueous solution. Finally, owing to the high dielectric constant of the liquid, water is a dissociating solvent that can decrease the electrostatic forces between solvated cations and anions, allowing their dispersion as H+solvated and Cl−solvated through the liquid. (The attractive force F between charges q and q′ separated by the distance r is given by Coulomb’s law, F = qq′/εr2.) These characteristics are rarely found together in common liquids. The dipole moment of the ethanol molecule (μ = 1.69 Debye) is close to that of water, but the dielectric constant of ethanol is much lower (ε = 24.3). Ethanol is a good solvating liquid, but a poor dissociating one; consequently, it is considered a bad solvent of ionic compounds. Dissolution in water of an ionic solid such as sodium chloride is limited to dipolar interactions with Na+ and Cl− ions and their dispersion in the liquid as solvated ions, regardless of the pH of the solution. Cations with higher charge, especially cations of transition metals, retain a fixed number of water molecules, thereby forming a true coordination complex [M(OH2)N]z+ with a well-defined geometry. In addition to the dipolar interactions, water molecules behave as true ligands because they are Lewis bases exerting an electron σ-donor effect on the empty orbitals of the cation.

The automotive sector is currently undergoing drastic changes, driven by the need to simultaneously meet increasingly stringent environmental regulations and achieve more efficient operation over a wide range of engine speeds and loads, while satisfying customer demands in terms of performance, safety, and reliability. In this study an HCCI engine is evaluated for performance and regulated and non-regulated emissions with anhydrous and hydrous ethanol. The Standard EPA Method 8315A was used to determine free carbonyl compounds by derivatization with 2,4-dinitrophenyhydrazine (DNPH). Carbonyls have been measured in emissions using DNPH impregnated cartridges and chemical analyses used high performance liquid chromatography (HPLC). Through the load range achievable, naturally aspirated lean anhydrous ethanol requires high intake temperatures. Although NOx emissions are lower with the use of hydrous ethanol, these emissions are much lower with the use of dry ethanol. The penalty of the use hydrous ethanol is an increase of unburned hydrocarbons and carbon monoxide. Total aldehyde emissions are seen to diminish when an HCCI combustion is carried out with hydrous ethanol. Our analysis gives evidence that HCCI engines can run efficiently on hydrous ethanol fuel and that utilizing hydrous ethanol fuel in HCCI engines improves the energy balance of ethanol production.

Dual-fuel reactivity-controlled compression ignition (RCCI) combustion using port injection of a less reactive fuel and early-cycle direct injection of a more reactive fuel has been shown to yield both high thermal efficiency and low NOX and soot emissions over a wide engine operating range. Conventional and alternative fuels such as gasoline, natural gas and E85 as the lower reactivity fuel in RCCI have been studied by many researchers; however, published experimental investigations of hydrous ethanol use in RCCI are scarce. Making greater use of hydrous ethanol in internal combustion engines has the potential to dramatically improve the economics and life cycle carbon dioxide emissions of using bio-ethanol. In this work, an experimental investigation was conducted using 150 proof hydrous ethanol as the low reactivity fuel and commercially-available diesel as the high reactivity fuel in an RCCI combustion mode at various load conditions. A modified single-cylinder diesel engine was used for the experiments. Based on previous studies on RCCI combustion by other researchers, early-cycle split-injection strategy of diesel fuel was used to create an in-cylinder fuel reactivity distribution to maintain high thermal efficiency and low NOX and soot emissions. At each load condition, timing and mass fraction of the first diesel injection was held constant, while timing of the second diesel injection was swept over a range where stable combustion could be maintained. Since hydrous ethanol is highly resistant to auto-ignition and has large heat of vaporization, intake air heating was needed to obtain stable operations of the engine. The study shows that 150 proof hydrous ethanol can be used as the low reactivity fuel in RCCI through 8.6 bar IMEP and with ethanol energy fraction up to 75% while achieving simultaneously low levels of NOX and soot emissions. With increasing engine load, less intake heating is needed and EGR is required to maintain low NOX emissions. Future work will look at stability of hydrous ethanol RCCI at higher engine load.

A test rig was constructed to investigate flow boiling in an electrically heated horizontal mini-channel array. The test section is made of copper and consists of twelve parallel mini-channels. The channels are 1 mm deep, 1 mm wide and 250 mm long. The test section is heated from underneath with six cartridge heaters. The channels are covered with a glass plate to allow visual observations of the flow patterns using a high-speed video-camera. The wall temperatures are measured at five positions along the channel axis with two resistance thermometers in a specified distance in heat flow direction. Local heat transfer coefficients are obtained by calculating the local heat flux. The working fluids are deionised water and ethanol. The experiments were performed under near atmospheric pressure (0.94 bar to 1.2 bar absolute). The inlet temperature was kept constant at 20°C. The measurements were taken for three mass fluxes (120; 150; 185 kg/m2s) at heat fluxes from 7 to 375 kW/m2. Heat transfer coefficients are presented for single phase forced convection, subcooled and saturated flow boiling conditions. The heat transfer coefficient increases slightly with rising heat flux for single phase flow. A strong increase is observed in subcooled flow boiling. At high heat flux the heat transfer coefficient decreases slightly with increasing heat flux. The application of ethanol instead of water leads to an increase of the surface temperature. At the same low heat flux flow boiling heat transfer occurs with ethanol, but in the experiments with water single phase heat transfer is still dominant. It is because of the lower specific heat capacity of ethanol compared to water. There is a slight influence of the mass flux in the investigated parameter range. The pictures of a high-speed video-camera are analysed for the two-phase flow-pattern identification.

Abstract In this study, a new design of double layer microchannel heat sink (DL-MCHS) has been monolithically fabricated using 3D metal printer and experimentally examined as a heat sink for concentrator photovoltaic (CPV) systems. Single phase liquid cooling using ethanol and flow boiling cooling using NOVEC-7000 coolant in the designed DL-MCHS are experimentally compared. The results proved that using the flow boiling cooling technique for the CPV systems attained a lower solar cell temperature with high temperature uniformity. In more details, flow boiling in counterflow (CF) operated DL-MCHS, attained a very low solar cell temperature close to the NOVEC-7000 boiling point with temperature uniformity of 0.2 °C over a wide range of coolant flow rate from 25–250 ml/hr.

The present work is concerned with the effect of the ventilation intensity on the worker exposure in a tunnel when the worker is facing the downstream direction and a gaseous contaminant is released in an arm length of his reach. A three-dimensional model of a manikin which was used in the experiments was created in order to study the effect of the mean inlet velocity which can be characterized by the Reynolds number based on the equivalent diameter of the head of the manikin. For this study, turbulent flow was assumed to enter the ventilation tunnel and exit at the other end from an exhaust duct. The scalar transport method was employed to determine the ethanol vapor concentration field. The results with the low_Re RNG turbulence model are compared to the ones with the RNG turbulence model. The results with the RNG k-ε turbulence model seem to agree better with the experimental data at higher Reynolds numbers. At lower Reynolds numbers there are significant differences between experiments and predictions.

Heavy duty gas turbines are very flexible combustion tools that accommodate a wide variety of gaseous and liquid fuels ranging from natural gas to heavy oils, including syngas, LPG, petrochemical streams (propene, butane…), hydrogen-rich refinery by-products; naphtha; ethanol, biodiesel, aromatic gasoline and gasoil, etc. The contemporaneous quest for an increasing panel of primary energies leads manufacturers and operators to explore an ever larger segment of unconventional power generation fuels. In this moving context, there is a need to fully characterize the combustion features of these novel fuels in the specific pressure, temperature and equivalence ratio conditions of gas turbine combustors using e.g. methane as reference molecule and to cover the safety aspects of their utilization. A numerical investigation of the combustion of a representative cluster of alternative fuels has been performed in the gas phase, namely two natural gas fuels of different compositions, including some ethane, a process gas with a high content of butene, oxygenated compounds including methanol, ethanol, and DME (dimethyl ether). Sub-mechanisms have specifically been developed to include the reactions of C4 species. Major combustion parameters, such as auto-ignition temperature (AIT), ignition delay times (AID), laminar burning velocities of premixed flames, adiabatic flame temperatures, and CO and NOx emissions have then been investigated. Finally, the data have been compared with those calculated for methane flames. These simulations show that the behaviors of alternative fuels markedly differ from that of conventional ones. Especially, DME and the process gases appear to be highly reactive with significant impacts on the auto-ignition temperature and flame speed data, which justifies burner design studies within premixed combustion schemes and proper safety considerations. The behaviors of alcohols (especially methanol) display some commonalities with those of conventional fuels. In contrast, DME and process gas fuels develop substantially different flame temperature and NOx generation rates than methane. Resorting to lean premix conditions is likely to achieve lower NOx emission performances. This review of gas turbine fuels shows for instance that the use of methanol as a gas turbine fuel is possible with very limited combustor modifications.

The package design for microfluidic sensors is discussed. The MicroElectroMechanical Systems (MEMS) device covered in this paper requires a fluidic and electrical interface as well as vacuum packaging of the sensing element. By using a by-pass package design the limitations of low flow rate and high pressure drop often encountered with microfluidic products can be avoided. The MEMS device utilizes a resonating silicon microtube that is electrostatically driven and capacitively sensed. A platinum RTD is also integrated into the MEMS chip. To improve the Q of the resonator a thin-film getter has been integrated to lower the microcavity pressure. The microfluidic packaging technology lends itself to producing densitometers, chemical concentration meters and Coriolis mass flow sensors. The device has been applied to fuel cell concentration sensors for embedded Direct Methanol Fuel Cell (DMFC) systems. The DMFC systems require a methanol sensor to minimize crossover and hence optimize the water/methanol concentration over temperature and the life of the product. Other high flow rate applications include ethanol/gasoline concentration sensors for E85 vehicles and dialysis fluid monitoring. A microfluidic Coriolis mass flow sensor has been developed and applied to drug delivery to monitor the drug dose, total volume infused, drug type and concentration. Chemical and temperature compatibility of the MEMS chip and packaging materials must be considered when dealing with this wide range of applications and will be discussed in the paper.

The measured subcooled pool boiling CHFs on a horizontal cylinder heater for subcoolings with pressures as a parameter in water, liquid nitrogen, liquid helium etc. were previously well described by the subcooled pool boiling CHF correlations newly derived assuming two different CHF mechanisms resulting from hydrodynamic instability (HI) and heterogeneous spontaneous nucleation in originally flooded cavities (HSN): the CHFs for lower subcoolings which depend on pressure, and the CHFs for higher subcoolings which were almost independent of pressure in water extremely disagreed with corresponding values derived from existing subcooled pool boiling CHF correlations only based on hydrodynamic instability except the CHFs near saturated condition. In the present paper, to begin with the effect of heater configuration on the CHFs resulting from the HI and the HSN were clarified using the existing CHF data measured for the horizontal cylinders with diameters ranging from 0.2 to 5.84 mm, and the test ribbon heaters with different shapes for subcoolings ranging from zero to about 160 K at pressures ranging from 0.013 to 2 MPa in water and ethanol etc., and next the effects of horizontal cylinder surface conditions on the CHFs resulting from the HI and the HSN were clarified using the CHF data measured by the authors for 1.2 mm-diam. platinum horizontal cylinders with commercial, rough and mirror surfaces (CS, RS and MS) in water for the wide ranges of subcooling and pressure. The CHFs for subcoolings at a pressure measured using a horizontal cylinder, first increased up to the maximum CHF, secondly decreased down to the minimum CHF, and finally again increased monotonously with an increase in subcooling as a typical trend; namely the CHFs were divided into three groups of first, second and third ones for low, middle (transition) and high subcoolings respectively. However, the CHFs for middle subcoolings became insignificant, and the CHFs resulting from the HI or the HSN for all subcoolings including zero occurred depending on pressure, heater configuration, its surface conditions and a kind of liquid. The effect of cylinder diameters on the coefficients in the two CHF correlations representing CHFs resulting from the HI and the HSN previously presented were clarified in the liquids. It was confirmed that there existed the CHFs resulting from the HI measured for the horizontal cylinders with CS, RS and MS at lower pressures for lower subcoolings; the CHFs almost agreed with one another at the same subcooling independently of the surface conditions, though the CHFs resulting from the HSN for the MS cylinder were extremely lower corresponding CHFs for CS and RS cylinder at higher pressures. It should be noted that the CHFs resulting from the HSN predominated and on the other hand the CHF resulting from the HI existed in extremely narrow regions in a large number of the CHF data measured for the wide ranges of the conditions not only in wetting liquids but also in water.