Academic literature on the topic 'Reduced alcohol wine'
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Journal articles on the topic "Reduced alcohol wine"
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Bucher, Tamara, Eveline Frey, Magdalena Wilczynska, Kristine Deroover, and Simone Dohle. "Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?" Public Health Nutrition 23, no. 11 (May 19, 2020): 1939–47. http://dx.doi.org/10.1017/s1368980019005238.
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AbstractObjective:Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption.Design:Randomised controlled trial (RCT).Setting:Participants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a ‘new white wine’ (12·5 % alcohol content), a ‘new low-alcohol white wine’ (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded).Participants:Ninety participants (42 % male, mean age = 41 (sd 14) years).Results:Mean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05).Conclusions:Participants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine.
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Pham, Duc-Truc, Vanessa J. Stockdale, David W. Jeffery, Jonathan Tuke, and Kerry L. Wilkinson. "Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines." Foods 8, no. 10 (October 14, 2019): 491. http://dx.doi.org/10.3390/foods8100491.
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Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensory methodology used by industry to optimize the ethanol content of RAW is known as ‘alcohol sweetspotting’. However, to date, there is no scientific evidence to support the alcohol sweetspot phenomenon, and the sensory methodology used for alcohol sweetspotting has not been validated. In this study, different methods of presenting wine samples (i.e., ordered vs. randomized, and linear vs. circular) were employed to determine to what extent presentation order influences the outcome of alcohol sweetspotting trials. Two different approaches to statistical analysis of sensory data, i.e., chi-square goodness of fit vs. one proportion tests, were also evaluated. Statistical analyses confirmed alcohol sweetspots were apparent in some sweetspot determination trials, but outcomes were not reproducible in replicate determinations (either by panel or by individual panelists). Analysis of data using the one proportion test improved the likelihood of identifying statistically significant differences between RAWs, but variation in individuals’ sensitivity to differences in sensory properties following ethanol removal prevented validation of the alcohol sweetspot phenomenon based on the wines studied.
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Schmitt, M., S. Broschart, C. D. Patz, D. Rauhut, M. Friedel, and D. Häge. "Application of yeast with reduced alcohol yield for sparkling wine production." BIO Web of Conferences 12 (2019): 02021. http://dx.doi.org/10.1051/bioconf/20191202021.
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Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.
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Pickering, Gary J. "Low- and Reduced-alcohol Wine: A Review." Journal of Wine Research 11, no. 2 (July 2000): 129–44. http://dx.doi.org/10.1080/09571260020001575.
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Contreras, A., C. Hidalgo, P. A. Henschke, P. J. Chambers, C. Curtin, and C. Varela. "Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine." Applied and Environmental Microbiology 80, no. 5 (December 27, 2013): 1670–78. http://dx.doi.org/10.1128/aem.03780-13.
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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.
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Zhang, Songxia, Ying Xu, Mengling Ye, Wenli Ye, Jian Xiao, Honghao Zhou, Wei Zhang, Yan Shu, Yun Huang, and Yao Chen. "Resveratrol in Liquor Exacerbates Alcoholic Liver Injury with a Reduced Therapeutic Effect in Mice: An Unsupervised Herbal Wine Habit Is Risky." Nutrients 14, no. 22 (November 10, 2022): 4752. http://dx.doi.org/10.3390/nu14224752.
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People in Eastern countries hold a tradition of soaking herbal medicine in wine; however, the efficacy and safety of herbal wine have not been rigorously assessed. By assessing the efficacy of resveratrol (RSV) in ethanol against alcoholic liver disease (ALD) in mice, we aimed to offer a perspective on the use of herbal wine. To simulate the behaviour of herbal wine users, RSV (15 mg/kg) soaked in ethanol (RSV-alcohol) was administrated via gavage to the mice, here with alcohol consumption-induced ALD. RSV soaked in water (RSV-water) was the treatment control. The efficacy and safety of RSV on ALD were evaluated. Compared with the RSV-water group, a higher rate of mortality was found in the RSV-alcohol group (50.0% vs. 20.0%), which also exhibited more severe liver injury. RSV significantly increased the exposure of alcohol by 126.0%, which was accompanied by a significant inhibition of the ethanol metabolic pathway. In contrast, alcohol consumption significantly reduced exposure to RSV by 95.0%. Alcohol consumption had little effect on the expression of drug-metabolizing enzymes in RSV; however, alcohol seemed to reduce the absorption of RSV. RSV in liquor exacerbates alcoholic liver injury and has a reduced therapeutic effect, suggesting that the habit of herbal wine use without supervision is risky.
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Oganesyants, Lev, Alexander Panasyuk, Elena Kuzmina, and Mikhail Ganin. "Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines." Food Processing: Techniques and Technology 50, no. 4 (December 30, 2020): 717–25. http://dx.doi.org/10.21603/2074-9414-2020-4-717-725.
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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.
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Herbert-Pucheta, J. E., C. Pino-Villar, F. Rodríguez-González, G. Padilla-Maya, D. Milmo-Brittingham, and L. G. Zepeda-Vallejo. "“One-shot” analysis of wine parameters in non-Saccharomyces large-scale alcohol reduction processes with one- and two-dimensional nuclear magnetic resonance." BIO Web of Conferences 15 (2019): 02016. http://dx.doi.org/10.1051/bioconf/20191502016.
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Facing climate change in wine industry comprises the implementation of strategies, such as to reduce alcohol in wines, promoted by abnormal increment of sugar levels in wine grapes. The present work discusses the first industrial-scale use of specific yeast strains able to produce wine with reduced alcoholic concentration. Reduction of alcohol content and quantification of key metabolites associated to oenological practice and/or quality were simultaneously measured in a “one-shot” way with proton Nuclear Magnetic Resonance Spectroscopy. Novel relevant metabolites were revealed with the use of a two-dimensional 1H-13C HSQC multipresat correlation spectroscopy, whereas a detailed methodological NMR description is stressed, towards revealing novel resonances within the NMR signature. The use of multitask analytical methods to simultaneously describe alcohol reduction and NMR targeting, completes the portfolio of NMR solutions recently proposed to the World Organisation of Vine and Wine for as well quantify aging and varieties.
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Bucher, Tamara, Kristine Deroover, and Creina Stockley. "Low-Alcohol Wine: A Narrative Review on Consumer Perception and Behaviour." Beverages 4, no. 4 (November 1, 2018): 82. http://dx.doi.org/10.3390/beverages4040082.
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Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.
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Anikina, Nadezhda, Sofia Cherviak, and Nonna Gnilomedova. "Wine Nutrition Value: Comparative Analysis." Food Industry 5, no. 4 (December 25, 2020): 5–10. http://dx.doi.org/10.29141/2500-1922-2020-5-4-1.
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Consumers awareness of the energy value of wines leads to a more conscious approach to the wine products choice, considering the rational nutrition principles. Excessive consumption of alcoholic beverages can pose a threat to the human health. The purpose of the research carried out by the authors was to determine the energy value of different types of wines by an interna- tional method developed by the International Association of official analytical chemists. A man determined physical and chemical parameters in the wines: the volume fraction of ethyl alcohol, the mass concentration of the reduced extract and sugars. The wine condition is a determining energy value factor: for table wines, this indicator is 59-158 kcal and increases from dry to sweet, while the contribution of ethyl alcohol to the value of the indicator can reach 93.0 %; the energy value of liqueur wines varies in the range of 79-208 kcal. Carbohydrates, represented by simple sugars, provide up to 45.0 % of the caloric content; differences in the indicator for dry wines of the two groups range from 20.0 to 50.0 %. The researchers carried out the systematization of liqueur wines depending on the type in order to increase energy value: Sherry → Marsala → Madeira → Port wine → Сahors wine → Tokay → Muscat → Malaga.
Dissertations / Theses on the topic "Reduced alcohol wine"
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Moreira, Catarina Nascimento. "Light wine. Technological and legal aspects of alcohol reduced wine." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/11041.
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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do PortoThe work investigates the technological and legal aspects of producing and commercializing alcohol reduced wine. For various reasons – related to health concerns, consumer fashions, and tax regimes among others – the global wine consumer market currently demands lower alcohol products. In response, industry and researchers have been working together to examine how to produce alcohol-reduced wines that maintain the technological features and organoleptic character of quality wine. As part of this effort, this work reviews the current state of the art in wine alcohol reduction technology, especially the stabilization of the wines during storage and their organoleptic quality. Through a series of cellar-based trials, the work shows that 50 mg/L of free SO2 are efficient to avoid microbial spoilage in wines containing 4% and 8% (v/v), respectively. Moreover, based on a series of sensorial taste panels, the work makes recommendations on how to improve the organoleptic quality of alcohol-reduced wines, especially with regard to acidity, bitterness and body. At a different level, the work examines the legal framework for alcohol-reduced wines. It argues that once the actually available technology allows the production of quality alcohol-reduced wines and consumers desire such products, current OIV and EU regulations defining wine as grape fermented beverage containing at least 8.5% (v/v) may need to be revised. It is recommended to create a new legal category for ‘light wines’ containing between 4% and 8,5% (v/v).
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Diaba-Nuhoho, Patrick. "Potential cardioprotective effect of chronic, moderate consumption of reduced-alcohol wine in a rat model of pulmonary hypertension." Master's thesis, University of Cape Town, 2018. http://hdl.handle.net/11427/29320.
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Background: Pulmonary arterial hypertension (PAH) is a severe disease which leads to right ventricular (RV) dysfunction and possibly death. The pathophysiological process of PAH remains unclear but oxidative stress is thought to contribute to arterial and ventricular dysfunction. Red wine has powerful antioxidant properties and is cardioprotective. However, side effects of alcohol may limit the use of wine as a therapeutic agent. The aim of this study was to test whether reduced-alcohol red wine (RARW) or regular red wine (RW) consumption would limit monocrotaline (MCT)-induced PAH in rats.
Methods: Long Evans male rats (150-175g) were randomly assigned into 6 groups: (1) Control: no subcutaneous injection of MCT; (2) MCT; (3) RARW; (4) MCT-Treated with RARW: 5.5% alcohol red wine (5) RW and (6) MCT-Treated with RW: 15% alcohol red wine. The wines were diluted with water (1:7), to supply an equivalent of 2-3 glasses daily consumed in humans ad libitum for 7 days before MCT treatment and for 28 days after MCT treatment with 80mg/kg. The stability of the wine was determined for 4 weeks by analysing ORAC values, total phenolic concentration, anthocyanin and catechin concentrations. Prior to randomisation, and at day 28, echocardiography (VEVO 2100, Visualsonics Inc.) was performed to evaluate pulmonary artery acceleration time (PAAT), an accurate estimate of pulmonary artery pressure, PAAT/Ejection fraction and RV thickness as a marker of RV hypertrophy. Oxidative stress was evaluated by measuring lipid peroxidation markers (conjugated dienes (CD), thiobarbituric acid reactive substances (TBARS)) and antioxidant measures of oxygen radical absorbance capacity (ORAC), superoxide dismutase (SOD) and catalase (CAT) activities in blood plasma were analysed.
Results: Baseline echocardiography showed similar cardiac function amongst all groups. MCT injection induced right ventricular hypertrophy compared to controls (1.22 ± 0.01 mm and 0.52 ± 0.04 mm; p< 0.0001). A decrease in PAAT was observed in the MCT group compared to controls (13.95 ± 0.95 vs 23.43 ± 1.64 ms, p< 0.001). However, MCT treatment with RARW ameliorated the trend in the MCT group (18.93 ± 1.80 vs 13.95 ± 0.95 ms, p=0.02). Similarly, PAAT/Ejection fraction in the MCT group was reduced compared to the control group (0.18 ± 0.02 ms and 0.32 ± 0.18 ms; p< 0.001). Chronic moderate treatment with RARW in PAH animals improved hypertrophy and PAAT/Ejection fraction (0.85 ± 0.07 mm; P< 0.001and 0.25 ± 0.30 ms, respectively; p=0.02 versus the MCT group). Oxidative stress markers showed an increase in CD amongst animals with MCT compared to controls (671.60 ± 42.53 nmol/L and 453.10 ± 34.76 nmol/L; p=0.004). Chronic moderate treatment with RARW reduced lipid peroxidation (CD: 471.60 ± 27.45 nmol/L; p=0.004 versus the MCT group). Plasma TBARS, ORAC, SOD and CAT were not significantly affected by the condition or the treatment. The RARW had a consistently higher antioxidant status than the RW for the duration of the study. The mean concentration of RARW to the RW after 4 weeks in the total phenol was (291.90 ± 10.42 vs 235.80 ± 9.22 mg/L, p=0.006), that of the anthocyanins was (190.00 ± 3.53 vs 172.20 ± 5.13 mg/L M-3-G, p=0.0008), that of catechin was (12.06 ± 0.31 vs 10.26 ± 0.19 mg/L, p=0.157), and that of ORAC was (32.55 ± 2.75 vs 26.55 ± 2.37 nmol/L trolox equivalents, p=0.983).
Conclusion: This study suggests that a moderate and chronic treatment with RARW but not RW attenuates MCT-induced PAH in rats, an effect which may be mediated, at least in part, by reduction of lipid peroxidation. The use of RARW could be tested in a randomised controlled trial and may be more beneficial than RW. This simple, inexpensive treatment might represent a new therapeutic option for PAH
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Pham, Duc-Truc. "Getting Alcohol Content Right: The Compositional and Sensory Basis for the Alcohol Sweetspot." Thesis, 2020. http://hdl.handle.net/2440/127011.
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The alcohol content of wine has been steadily increasing due to both climate change and improvements to viticultural management practices and winemaking techniques. Wines containing high alcohol levels tend to exhibit increased hotness, a characteristic considered to negatively impact wine quality. Winemakers are therefore managing their wine alcohol levels, using various methods. The objectives of this research included: (i) determination of the compositional and sensory changes resulting from partial dealcoholisation of wine using reverse osmosis–evaporative perstraction (RO-EP); and (ii) optimisation of the ethanol content for reduced alcohol wine (RAW), i.e. a study into the alcohol ‘sweetspot’ phenomenon. The thesis comprises an introduction, 3 manuscripts describing experimental work completed, and a conclusion, including limitations and future work. Chapter 1 comprises a literature review outlining: the different approaches available for ethanol reduction of wine, together with their relative advantages and disadvantages; the chemical and sensory consequences of removing ethanol from wine; and previous investigations into the wine alcohol ‘sweetspot’ phenomenon. Chapter 2, published in Molecules, is titled: Compositional consequences of partial dealcoholization of red wine by reverse osmosis–evaporative perstraction. This study investigated compositional changes in red wines resulting from ethanol removal by reverse osmosis-evaporative perstraction (RO-EP), and provides insight into the physical and chemical changes to RAW. Trial 1 involved RO-EP treatment of three wines analysed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e. addition of ethanol to the original alcohol content). Trial 2 involved partial dealcoholisation of two wines and analysis of samples collected before, during and after RO-EP treatment. RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater colour intensity, and increased phenolics and organic acids. However, partial dealcoholisation resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal. Chapter 3, submitted to Foods, is titled: Investigating alcohol sweetspot phenomena in reduced alcohol red wines. In this study, different methods of presenting wine samples (ordered vs. randomised, and linear vs. circular) were employed to determine to what extent presentation order influences the outcome of alcohol sweetspotting trials. Two different statistical analyses, i.e. chi-square goodness of fit vs. one proportion tests, were also evaluated. Statistical analyses confirmed alcohol sweetspots were apparent in some evaluations, but outcomes were not reproducible (by panel or by individual panellist). One proportion tests improved the likelihood of identifying statistically significant differences between RAWs, but variation in individuals’ sensitivity prevented validation of the alcohol sweetspot phenomenon. Chapter 4, prepared for submission to Foods, is titled: Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following partial dealcoholisation by RO-EP. Descriptive analysis of wine indicated dealcoholisation did not strongly affect aroma and flavour, consistent with the small changes observed in wine composition. However, significant difference were observed for several palate attributes, with dealcoholised wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. A novel approach to alcohol sweetspotting trials was also investigated, but evidence is still needed to validate any alcohol sweetspot phenomenon.Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2020
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NI, CHIEN CHEN, and 簡宸妮. "Study on utilization of pomace from orange to reduce methyl alcohol content in the wine made of fruit." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/44568987375191242655.
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碩士國立高雄海洋科技大學
水產食品科學研究所
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To reduce the methanol content in orange juice and fermented fruits wine, alcohol insoluble solids (AIS), which is made from squeezed dreg of orange, and alkaline de-esterified AIS (N-AIS) were used to absorb the existed Pectinesterase (PE). In present study, the methanol content reducing effects by using N-AIS was significant. On the other hands, the separation of juice and dreg by centrifugation can also attribute the similar effect. the combination utilization of both the addition of N-AIS and the separation of juice and dreg can reduce the methanol content up to about 65％. However, the organoleptic characteristics were worse with utilization of separation of juice and dreg. Comparing to the untreated group and centrifuged group, wine by N-AIS group exhibited higher pH value and greater brownness. The trend of methanol content and clarity increased along with fermentation.. The titratable acid and clarity were the relatively greater and brownness and soluble protein content were the relatively lower in centrifuged group.. During the storage after fermentation, all of experimental groups and control groups exhibit no observed difference in pH value, methanol content and soluble solid content. Collectively, both the addition of N-AIS or AIS and the separation of juice and dreg can obviously reduce the methanol content in wine fermentation
Books on the topic "Reduced alcohol wine"
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Office, General Accounting. Tax administration: Tracking taxpayer information about IRS notices could reduce burden : report to Congressional requesters. Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013): United States General Accounting Office, 2000.
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Office, General Accounting. Tax administration: IRS could reduce the number of unproductive business nonfiler investigations : report to the Chairman, Subcommittee on Commerce, Consumer, and Monetary Affairs, Committee on Government Operations, House of Representatives. Washington, D.C: The Office, 1988.
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Office, General Accounting. Tax administration: IRS could reduce the number of unproductive business nonfiler investigations : report to the Chairman, Subcommittee on Commerce, Consumer, and Monetary Affairs, Committee on Government Operations, House of Representatives. Washington, D.C: The Office, 1988.
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Sugar-sweetened beverage taxation in the Region of the Americas. Pan American Health Organization, 2021. http://dx.doi.org/10.37774/9789275122990.
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Sugar-sweetened beverage excise taxes are an effective evidence-based noncommunicable diseases (NCD) prevention policy. Along with tobacco and alcohol excise taxes, they are a tool to attain the Sustainable Development Goals, and are recommended by the World Health Organization to modify behavioral risk factors associated with obesity and NCDs, as featured in the WHO Global Action Plan. Taxes on sugar-sweetened beverages have been described as a triple win for governments, because they 1) improve population health, 2) generate revenue, and 3) have the potential to reduce long-term associated healthcare costs and productivity losses. Taxation of sugar-sweetened beverages has been implemented in more than 73 countries worldwide. In the Region of the Americas, 21 PAHO/WHO Member States apply national-level excise taxes on sugar-sweetened beverages and seven jurisdictions apply local sugar-sweetened beverage taxes in the United States of America. While the number of countries applying national excise taxes on sugar-sweetened beverages in the Region is promising, most of these taxes could be further leveraged to improve their impact on sugar-sweetened beverages consumption and health. This publication provides economic concepts related to the economic rationale for using sugar-sweetened beverage taxes and the costs associated with obesity; key considerations on tax design including tax types, bases, and rates; an overview of potential tax revenue and earmarking; evidence on the extent to which these taxes are expected to impact prices of taxed beverages, the demand for taxed beverages, and substitution to untaxed beverages; and responses to frequent questions about the economic impacts of sugar-sweetened beverage taxation.
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Tax administration: Changes needed to reduce volume and improve processing of undeliverable mail : report to the Chairman, Subcommittee on Oversight, Committee on Ways and Means, House of Representatives. Washington, D.C: The Office, 1994.
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Tax administration: Changes needed to reduce volume and improve processing of undeliverable mail : report to the Chairman, Subcommittee on Oversight, Committee on Ways and Means, House of Representatives. Washington, D.C: The Office, 1994.
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Tax administration: Changes needed to reduce volume and improve processing of undeliverable mail : report to the Chairman, Subcommittee on Oversight, Committee on Ways and Means, House of Representatives. Washington, D.C: The Office, 1994.
Find full textBook chapters on the topic "Reduced alcohol wine"
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Robbin Laird, Pierre-Anne, Noah Stallard, Yasmin Momenian, Katherine Oshirak, and Stella Lucia. "Magnesium Intake in the Mediterranean Diet." In Mediterranean Diet [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106719.
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The Mediterranean Diet (MedDiet) is a nutritional pattern native to many cultures within the Mediterranean Basin. The diet is composed of fruits, vegetables, fish, eggs, fermented dairy, grains, poultry, and minimal consumption of red meats such as lamb and beef. The diet encourages the consumption of extra virgin olive oil and moderate red wine for those who consume alcohol. The diet does not incorporate processed foods and sugary beverages. The MedDiet is rich in many micronutrients and has a healthful fatty acid profile (primarily mono- and polyunsaturated fats, with low amounts of saturated fats). The diet is rich in foods with high magnesium content, such as leafy green vegetables, nuts, seeds, and some lesser magnesium-rich foods (e.g., fish). The MedDiet is associated with reduced incidence of several diseases such as cardiovascular disease, cerebrovascular disease, neurodegenerative disease, metabolic syndrome, and type 2 diabetes mellitus. Magnesium intake has been shown to play a prominent role in the prevention and management of many of these diseases, with some of the disease-preventing capacity of the MedDiet likely caused by its high magnesium content. Those making nutritional recommendations in line with the concepts of MedDiet should particularly encourage the consumption of foods high in magnesium.
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Olego, Miguel Ángel, José Manuel Álvarez-Pérez, Miguel Javier Quiroga, Rebeca Cobos, Mario Sánchez-García, Jesús Esteban Medina, Sandra González-García, Juan José Rubio Coque, and José Enrique Garzón-Jimeno. "Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines." In Grape and Wine Biotechnology. InTech, 2016. http://dx.doi.org/10.5772/64982.
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Babor, Thomas F., Sally Casswell, Kathryn Graham, Taisia Huckle, Michael Livingston, Esa Österberg, Jürgen Rehm, Robin Room, Ingeborg Rossow, and Bundit Sornpaisarn. "Drinking and driving: prevention and countermeasures." In Alcohol: No Ordinary Commodity, 200—C11.P188. 3rd ed. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780192844484.003.0011.
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Abstract The chapter on drinking-driving prevention and countermeasures describes the relationship between drinking and driving and the latest evidence on policy responses and countermeasures to reduce drinking and driving and its harms. The following measures were evaluated as particularly effective: low or lowered maximum blood alcohol concentration (BAC) levels (0.00–0.05%); zero tolerance for youth; random breath testing (RBT) ‘anywhere, anytime’; and swift punishment. International evidence suggests that drink-driving countermeasures can consistently produce long-term, population-wide reductions in drink-driving and alcohol-related crashes.
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Babor, Thomas F., Sally Casswell, Kathryn Graham, Taisia Huckle, Michael Livingston, Esa Österberg, Jürgen Rehm, Robin Room, Ingeborg Rossow, and Bundit Sornpaisarn. "Treatment and early intervention services." In Alcohol: No Ordinary Commodity, 255—C13.P124. 3rd ed. Oxford University PressOxford, 2022. http://dx.doi.org/10.1093/oso/9780192844484.003.0013.
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Abstract This chapter examines the scientific basis of alcohol treatment policies in terms of research on the effectiveness and costs of a wide range of treatment interventions. Health and social services for alcohol problems typically involve screening, brief interventions, referral advice, diagnostic evaluation, detoxification, therapeutic interventions, and continuing care. The approaches with the greatest amount of supporting evidence are behaviour therapy, group therapy, family treatment, motivational enhancement, and some pharmacotherapies. Mutual help organizations, such as Alcoholics Anonymous, may also be effective as alternatives or adjuncts to treatment. Considerable evidence also supports the use of screening and brief intervention with hazardous and harmful drinkers who are not alcohol-dependent. Although treatment and early intervention can reduce the severity and frequency of alcohol-related problems, most treatment services are primarily aimed at responding to problems after they develop.
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Taber, Douglass F. "Organic Functional Group Protection and Deprotection." In Organic Synthesis. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190646165.003.0013.
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Martin Oestreich of the Technische Universität Berlin developed (Eur. J. Org. Chem. 2014, 2077) the Birch reduction product 2 as a donor for the silylation of an alcohol 1 to give 3. Atahualpa Pinto of the SUNY College of Environmental Science and Forestry devised (Tetrahedron Lett. 2014, 55, 2600) conditions for the monosilylation of the diol 4 to give 5. Quanxuan Zhang of Michigan State University reported (Tetrahedron Lett. 2014, 55, 3384) the preparation (not illustrated) of the mono-THP ethers of symmetrical diols. The product from the Mitsunobu coupling of an acid with an alcohol 6 can be difficult to purify. Takashi Sugimura of the University of Hyogo showed (Synthesis 2013, 45, 931) that the oxidation product from 7 and the reduction product from 8 could both be removed from the product 9 by simple extraction. David Milstein of the Weizmann Institute of Science found (Angew. Chem. Int. Ed. 2014, 53, 4685) that an Fe catalyst could be used to reduce the trifluoroacetate 10 to 11. Jean-Michel Vatèle of the Université Lyon 1 oxidized (Synlett 2014, 25, 115) the benzylidene acetal 12 selectively to the monobenzoate 13. Xinyu Liu of the University of Pittsburgh organized (Chem. Commun. 2014, 50, 3155) a family of acid-sensitive esters that can be selectively removed in the presence of other esters, as exemplified by the conversion of 14 to 15. Ryo Yazaki and Takashi Ohshima of Kyushu University observed (Angew. Chem. Int. Ed. 2014, 53, 1611) that an amine would add spontaneously to acrylonitrile 17 to give 18. In the presence of a Cu catalyst, alcohols added to 17 even more readily, allowing the preparation of 18 from 16. Diego Gamba-Sánchez of the Universidad de los Andes used (J. Org. Chem. 2014, 79, 4544) simple Fe catalysts to activate a wide range of amides, including 20, to become acylating agents, converting 19 to 21. 1,2-Addition to t-butylsulfanylimines is widely used to construct aminated stereogenic centers. Xiaodong Yang and Hongbin Zhang of Yunnan University established (Chem. Commun. 2014, 50, 6259) a general protocol for cleaving the N–S bond in the product 22 to give the desired free amine 23.
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Room, Robin. "Prevention of alcohol-related problems." In New Oxford Textbook of Psychiatry, 467–72. Oxford University Press, 2012. http://dx.doi.org/10.1093/med/9780199696758.003.0061.
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Alcohol consumption is widely distributed in the population in most parts of the world, with abstainers in a minority among adults in most developing societies but in a majority in many less developed societies. Those qualifying to be diagnosed with an alcohol use disorder are usually a relatively small minority of drinkers. On the other hand, alcohol is causally implicated in a wide variety of health and social problems. The WHO Global Burden of Disease (GBD) study for 2000 estimated that alcohol accounted globally for 4 per cent of the total health-related loss of disability-adjusted life years (DALYs), for 6.8 per cent in developed societies like those in Western Europe and North America, and for 12.1 per cent in Eastern Europe and Central Asia. In terms of where this burden appears in the health system, while psychiatric conditions (including dependence) and chronic physical disease are both important, casualties often play a predominant role. The GBD 2000 study calculated that injuries accounted for 40 per cent of the DALYs lost worldwide due to alcohol. The public health importance of acute effects of a particular episode of intoxication underlies what is often described as the ‘prevention paradox’. In many societies, a fairly substantial proportion of the population (particularly of males) gets intoxicated at least occasionally, and by that fact is at risk of experiencing and causing social and health harm from drinking. Preventing alcohol problems thus requires looking beyond the considerably smaller segment of the population diagnosable with an alcohol use disorder, or the even smaller segment receiving treatment for such a disorder. A complication in preventing alcohol problems is that there is also evidence of a health benefit from drinking in terms of reduced cardiovascular disease. This benefit is, however, important mainly for men over 45 and women past menopause, and can be attained with a pattern of very light regular drinking, as little as a drink every second day. There is thus little potential conflict between taking alcohol as a preventive heart medication and any prevention policy short of total prohibition. Simplifying somewhat, there are seven main strategies to minimize alcohol problems. One strategy is to educate or persuade people not to use or about ways to use so as to limit harm. A second strategy, a kind of negative persuasion, is to deter drinking-related behaviour with the threat of penalties. A third strategy, operating in the positive direction, is to provide alternatives to drinking or to drink-connected activities. A fourth strategy is in one way or another to insulate the use from harm. A fifth strategy is to regulate availability of the drug or the conditions of its use. Prohibition of supply may be regarded as a special case of such regulation. A sixth strategy is to work with social or religious movements oriented to reducing alcohol problems. And a seventh strategy is to treat or otherwise help people who are in trouble with their drinking. We will consider in turn these strategies and the evidence on their effectiveness in reducing rates of alcohol problems in the population.
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Drummond, D. Colin. "Services for alcohol use disorders." In New Oxford Textbook of Psychiatry, 459–67. Oxford University Press, 2012. http://dx.doi.org/10.1093/med/9780199696758.003.0060.
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The alcohol treatment field has seen considerable change over the past 30 years. Some of this has been evidence based, and some has been largely politically driven, particularly in the pursuit of containing health care costs. On the positive side, a shift in policy from a limited number of treatment services catering only for the small minority of severely dependent drinkers, to more community orientated services with a greater emphasis on early identification and intervention, is to be broadly welcomed. However, in some places a move towards services catering for early stage ‘at-risk’ drinkers has been at the expense of losing services for those with more severe alcohol problems. While the evidence in favour of matching treatments to individual needs is still at a relatively early stage of development, and clear evidence of matching effects is not yet available, clinical practice needs to be guided by pragmatic principles by which more intensive treatments are provided to more complex patients, and/or in a stepped care paradigm. It must be concluded that, despite a large research effort in evaluating intensive versus less intensive alcohol interventions, there is still a long way to go in developing pragmatic clinical trials that evaluate effectiveness and cost-effectiveness of treatment in a way that can best advise practitioners in the typical treatment setting. On the positive side, research has begun to address fundamental health economic issues that are highly relevant to the rational funding of treatment services. Important in this is the development of health economic analysis in randomized controlled trials. The assessment of the impact of treatment availability on the prevalence of alcohol-related harm also represents a significant advance. Nevertheless, treatment research cannot occur in a vacuum. Research needs to take account of the funding environment in which treatment takes place. Further, treatment research needs to provide answers to the key issues facing commissioners of health care. With the gradual improvement in the quality of treatment research over the past three decades and the development of more advanced health economic methods to evaluate treatment, the treatment research community is in a much better position than ever before to provide evidence to guide the rational development of treatment services for alcohol use disorders. While many differences between health care systems exist in different countries, the evidence points to the need for a wide spectrum of services to cater for different needs. The development of low-threshold community-based services should not occur at the expense of more specialized services for more severe alcohol use disorders. Similarly, a treatment system that provides only specialist services for the minority of severe cases misses a significant public health opportunity to reduce the prevalence of alcohol use disorders through early, brief interventions.
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Saha, Debajyoti, and Prabir Kumar Das. "Bioconversion of Agricultural and Food Wastes to Vinegar." In Updates on Fermentation [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109546.
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Agricultural residues and fruit/food wastes are a curse to the environment but this can also play an important role in meeting the growing needs for energy, value-added chemicals, and food security problems. Vinegar is an acidic liquid whose major component is acetic acid and consists of different organic acids and bioactive compounds. Vinegar is a substance produced by the acetic acid bacteria Acetobacter and Gluconobacter that has a 4% acetic acid content. For the efficient biological production of acetic acid, a variety of renewable substrates are used, including agro and food, dairy, and kitchen wastes. This reduces waste and lowers environmental pollution. There are different types of traditional vinegar available all over the world and have many applications. Vinegar can be made either naturally, through alcoholic and then acetic fermentation, or artificially, in laboratories. This chapter emphasizes the production and biotransformation of agricultural and fruit wastes into vinegar and the genetic manipulations done on microorganisms to utilize a wide range of substrates and achieve maximum product titer.
Conference papers on the topic "Reduced alcohol wine"
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Muzumdar, Neel, Jennifer Buckman, Alexander Sokolovsky, Anthony Pawlak, Andrea Spaeth, Kristina Jackson, and Helene White. "Examining the Effects of Cannabis Use on Sleep Using Daily Diary Data." In 2022 Annual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.02.000.40.
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BACKGROUND: College students in the United States widely report using alcohol and cannabis as a sleep aid. Given the prevalence of sleep problems and insufficient sleep in this population, the high incidence in use and co-use of cannabis and alcohol is unsurprising. Current evidence does not support alcohol as an effective sleep aid and research on the relationship of cannabis to sleep is limited and inconsistent. Furthermore, the majority of current cannabis and sleep studies are limited to retrospective, person-level analyses even though there is a wide range of individual and day-level differences in reactivity to intoxication. PURPOSE: The aim of this study is to examine cannabis and alcohol use and their associations with sleep at both the between-person level (i.e., between-subjects comparison of chronic use behaviors) and within-person level (i.e., day-level comparison of use behaviors). METHOD: This study is a secondary analysis of longitudinal data obtained from a study characterizing the effects of simultaneous alcohol and cannabis use. Participants (n=341) completed surveys up to five times per day during two bursts of 4 weeks (54 days total) that occurred during two consecutive college semesters. Self-reported quantities of cannabis use (as number of uses) and alcohol use (as number of drinks), as well as bedtimes (night) and wake times (morning) were reported. Linear mixed models were conducted in SAS 9.4 to characterize between-person and within-person (person-mean centered) correlations of cannabis or alcohol use and sleep duration. RESULTS: Significant main effects of within-person cannabis (Estimate: 0.019, SE: 0.007, t=2.86, p=0.004) and alcohol (Estimate: -0.0402, SE: 0.0076, t=-5.28, p<0.001) use were found, as was a between-person main effect of average cannabis use (Estimate: 0.038, SE: 0.012, t=3.28, p=0.001) across the full study period. The between-person main effect of average alcohol use was not significant. CONCLUSIONS: The results suggested that generally heavier cannabis users sleep more than their non-using/generally light using counterparts and that they sleep more on nights following heavier use days. Interestingly, the relationship between alcohol and sleep differed between the between-person and within-person levels: alcohol use was dose-dependently associated with reduced sleep duration; however, in this sample, generally heavier alcohol users did not appear to differ in overall sleep duration compared to generally lighter alcohol users. Importantly, this sample included a wide range of substance users, none of whom were in treatment for a cannabis use disorder (CUD) or alcohol use disorder (AUD). Whether these patterns of dose-dependence would be observed over longer time periods or in individuals who meet criteria for CUD or AUD remains to be studied. Future studies will assess the effects of alcohol and cannabis co-use patterns as well as timing of consumption.
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Carter, Daniel, and Kari Gonzales. "Nondestructive Inspection Methods for Railroad Castings." In 2010 Joint Rail Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/jrc2010-36199.
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Transportation Technology Center, Inc. (TTCI) has investigated various nondestructive inspection (NDI) methods to determine if they are capable of reliably inspecting side frames, bolsters, knuckles, and couplers. The NDI methods used for this investigation include dry and wet (fluorescent) magnetic particle, liquid penetrant, alcohol wipe, visual, ultrasonic (pulse-echo and phased array), and radiography. Inspection results from all methods were used to determine which methods produced repeatable results. From the initial inspection analysis, TTCI engineers determined that the magnetic particle inspection method is the most capable for detecting defects in railroad castings. Further investigation of the magnetic particle technique was completed to develop reliable inspection methods for use on bolsters, side frames, knuckles, and couplers. Each of the inspection techniques have been used for inspections in the field. Using the results of the field tests, procedures were developed by TTCI and submitted to the Association of American Railroads’ (AAR) Coupling Systems and Truck Castings Committee for review and implementation. The inspection procedures can be used by manufacturers, railroads, and car repair shops. Limitations of the inspection procedures include the amount of time necessary to perform the inspection and the reliability of detecting certain types of defects below the surface of the casting. Although these limitations exist, the procedures developed by TTCI are expected to improve the quality of in-service castings and reduce the number of train partings and derailments due to broken or cracked components.
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Doty, F. David, Glenn N. Doty, John P. Staab, and Laura L. Holte. "Toward Efficient Reduction of CO2 to CO for Renewable Fuels." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90362.
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Three major challenges — grid stability, domestic oil limitations, and climate change — could all be addressed simultaneously by using off-peak electrical energy to recycle CO2 into liquid fuels (such as gasoline, jet fuel, and diesel). Simulations have shown that recent innovations should make it practical to reduce CO2 to CO at over 66% of theoretical efficiency limits. When combined with other process advances, it would then be possible to synthesize most hydrocarbons and alcohols from point-source CO2 and clean off-peak grid energy (wind or nuclear) at system efficiencies in the range of 51–61%. Energy storage density in renewable, carbon-neutral kerosene is 44 MJ/kg, compared to ∼0.4 MJ/kg for Li-ion batteries. This process begins by electrolyzing water using clean energy to get the hydrogen required by the Reverse Water Gas Shift (RWGS) reactor and by a novel Renewable Fischer Tropsch Synthesis (RFTS) process. Off-peak grid energy averaged only $13/MWhr in the Minnesota hub in 2009. At such prices, the synthesized liquid fuels (“WindFuels”) should compete even when petroleum is only $50/bbl. Considerable effort over the past decade has been put into exploring high-temperature (HT) paths toward the production of renewable syngas (H2 + CO) that could lead to sustainable synthesis of liquid fuels; but competitive fuel production from these HT thermo-chemical routes still appears to be decades away. An alternative path — the RWGS reaction — utilizes much less aggressive conditions and should be much more practical. With low-cost hydrogen becoming available from off-peak wind and nuclear, efficient reduction of CO2 to CO becomes viable at moderate temperatures (750–1000 K) via the RWGS reaction. Challenges arise because of equilibrium limits imposed by the reaction thermodynamics below 800 K and because of competing methanation and coking reactions above 800 K to 1000 K, depending on the catalysts. Several promising sets of conditions and catalysts are being evaluated. To drive the reaction to the right, a multi-stage process is required with efficient separation processes. This in turn depends on advances in cost-effective gas-to-gas recuperators for relatively low pressures to limit parasitic methanation reactions. Another challenge may be passivation of the recuperator surfaces to minimize hydrogenation of the CO during the heat recovery. Preliminary simulations indicate reduction of CO2 to CO with about 2.2 MJ/kg-CO should be practical at commercial scale.
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Carlini, Beatriz, Sharon Garrett, and Lexi Nims. "Are parents who use cannabis receptive to safe storage interventions and point-of-sale education?" In 2022 Annual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.02.000.18.
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Purpose: The provision of cannabis storage devices paired with consumer prevention messages at point-of-sale has been considered by local health agencies to reduce youth access to cannabis in homes with adult cannabis consumers. This project sought to learn about current storage practices, interest in safe storage devices, and acceptability of youth prevention messages among adult consumers with youth at home. Methods: Potential participants responded to a Facebook advertisement and then completed an online survey which identified those who were over 21, used cannabis at least six times in the past six months, had children at home, lived in a target WA state county, and made at least one purchase from a cannabis store. Semi-structured interviews were conducted over Zoom, in May-June 2021. Participants responded to open-ended questions and reacted to existing prevention messages. Thematic analysis was performed by the three authors in two iterations; first initial themes were identified, and a coding framework was developed, then focused coding was conducted using this framework. Results: Sixteen parents ranging in age from 21-50 were interviewed. Most were women (14; 88%), 10 (63%) were White/Caucasian, 3 (19%) Black/African American, and 1 (1%) each Pacific Islander and White/Caucasian, Native American/American Indian, and Black/African American and White/Caucasian. Eleven had children between 2-10 y.o. and six between 11-17 y.o. in the home. Thirteen (81%) used cannabis daily, many for medicinal reasons. Parents described a wide range of storage practices and were supportive of receiving storage devices from retail stores. Health messages were well received when they were simple, depicted parents in a positive light, included relatable images, and emphasized edibles and that children may not know that products contain cannabis. Parents saw the importance of messages focused on brain development and the social consequences of teen use but were wary of messages that encouraged adult cannabis use to be hidden, that suggested that adults should communicate their disapproval of cannabis, or that described cannabis as addictive. Conclusions: Parents who use cannabis expressed concern for their kids and understood that cannabis use can negatively affect child development. While most were willing to store their cannabis out of reach of their children, cannabis was not viewed as being as harmful as other products that they consider a priority to store out of reach of children, such as opioids, alcohol, and guns. Content of health messages can easily be rejected if perceived as judgmental, stigmatizing, or untrue. Most parents trusted that open dialogues with their kids was the most effective prevention, and most were not willing to hide their own use.
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Naik, Chitralkumar V., Karthik V. Puduppakkam, and Ellen Meeks. "A Comprehensive Kinetics Library for Simulating the Combustion of Automotive Fuels." In ASME 2018 Internal Combustion Engine Division Fall Technical Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/icef2018-9733.
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With advanced engines pushing the limits of fuel efficiency, rapid development and improvement of engines increasingly rely on insights from simulations. Reliable simulations require fuel models that consist of a fuel surrogate and its kinetic mechanism. As complexity and sources of fuels vary, a good surrogate needs to be tailored for the specific test fuel. A simple surrogate, typically consisting of 1 to 3 components, can match a single property of the real fuel, such as ignition quality or average molecular weight. More complex surrogates with 4 to 7 components can capture many properties simultaneously. While simple surrogates are good for estimating ignition in engines they require some compensation for the mismatch of the fuels’s physical properties. Complex surrogates can be used to directly represent real fuels in both laboratory experiments and simulations. We have developed a surrogate blending methodology to identify surrogates with a desired degree of complexity. This involves methods that estimate properties for fuel blends, including ignition quality, sooting propensity, distillation curve, as well as other physical and chemical properties that are important to combustion behavior in simulations. We have assembled and developed a rich library of over 60 fuel components from which we can formulate surrogates to represent most gasoline, diesel, gaseous fuels, renewable fuels, and several additives. The components cover a carbon number range from 1 to 20, and chemical classes including linear and branched alkanes, olefins, aromatics with one and two rings, alcohols, esters, and ethers. As part of the library, we have assembled self-consistent and detailed reaction mechanisms for all the components. The mechanisms also include comprehensive NOx creation and destruction pathways, molecular weight growth kinetics leading to the formation of polycyclic aromatic hydrocarbons (PAH), and a detailed soot-surface mechanism. The mechanisms have been validated extensively using over 500 published sets of experimental kinetics data from a wide range of facilities and diagnostic methods. Over the past decade, the validation suite has been used to improve the kinetics database such that good predictions and agreement to data are achieved for the fuel components and fuel-component blends, within experimental uncertainties. This effectively eliminates the need to tune specific rate parameters when employing the kinetics mechanisms in combustion simulations. For engine simulations, the master mechanisms have been reduced using a combination of available reduction methods while strictly controlling the error tolerances for targeted predictions. These include several directed relation graph (DRG) based methods and sensitivity analysis. Iteratively using these reduction methods has resulted in small mechanisms for efficiently incorporating the validated kinetics into computational fluid dynamics (CFD) applications. The surrogate formulation methodology, the comprehensive fuel library, and mechanism reduction strategies suggested in this work allow the use of CFD to explore design concepts and fuel effects in engines with reliable predictions.
Reports on the topic "Reduced alcohol wine"
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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.
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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.
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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.
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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural