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.
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Pham, Duc-Truc, Vanessa J. Stockdale, David Wollan, David W. Jeffery, and Kerry L. Wilkinson. "Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction." Molecules 24, no. 7 (April 10, 2019): 1404. http://dx.doi.org/10.3390/molecules24071404.
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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.
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Hrelia, Silvana, Laura Di Renzo, Luigi Bavaresco, Elisabetta Bernardi, Marco Malaguti, and Attilio Giacosa. "Moderate Wine Consumption and Health: A Narrative Review." Nutrients 15, no. 1 (December 30, 2022): 175. http://dx.doi.org/10.3390/nu15010175.
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Although it is clearly established that the abuse of alcohol is seriously harmful to health, much epidemiological and clinical evidence seem to underline the protective role of moderate quantities of alcohol and in particular of wine on health. This narrative review aims to re-evaluate the relationship between the type and dose of alcoholic drink and reduced or increased risk of various diseases, in the light of the most current scientific evidence. In particular, in vitro studies on the modulation of biochemical pathways and gene expression of wine bioactive components were evaluated. Twenty-four studies were selected after PubMed, Scopus and Google Scholar searches for the evaluation of moderate alcohol/wine consumption and health effects: eight studies concerned cardiovascular diseases, three concerned type 2 diabetes, four concerned neurodegenerative diseases, five concerned cancer and four were related to longevity. A brief discussion on viticultural and enological practices potentially affecting the content of bioactive components in wine is included. The analysis clearly indicates that wine differs from other alcoholic beverages and its moderate consumption not only does not increase the risk of chronic degenerative diseases but is also associated with health benefits particularly when included in a Mediterranean diet model. Obviously, every effort must be made to promote behavioral education to prevent abuse, especially among young people.
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Gonzalez, Ramon, Andrea M. Guindal, Jordi Tronchoni, and Pilar Morales. "Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation." Biomolecules 11, no. 11 (October 22, 2021): 1569. http://dx.doi.org/10.3390/biom11111569.
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One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both S. cerevisiae and alternative wine yeast species for the lowering of alcohol yields. In addition to the use of selected strains under more or less standard fermentation conditions, aerobic fermentation is increasingly being explored for this purpose. Genetic improvement is also playing a role in the development of biotechnological tools to counter the increase in the wine alcohol levels. The use of recombinant wine yeasts is restricted to research, but its contribution to the advancement of the field is still relevant. Furthermore, genetic improvement by non-GMO approaches is providing some interesting results, and will probably result in the development of commercial yeast strains with a lower alcohol yield in the near future. The optimization of fermentation processes using natural isolates is, anyway, the most probable source of advancement in the short term for the production of wines with lower alcohol contents.
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Saha, Bithika, Rocco Longo, Peter Torley, Anthony Saliba, and Leigh Schmidtke. "SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines." Foods 7, no. 8 (August 10, 2018): 127. http://dx.doi.org/10.3390/foods7080127.
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The important sampling parameters of a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure such as the extraction temperature, extraction time, and sample volume were optimized to quantify 23 important impact odorants in reduced alcohol red and white wines. A three-factor design of Box-Behnken experiments was used to determine the optimized sampling conditions for each analyte, and a global optimized condition at every ethanol concentration of interest determined using a desirability function that accounts for a low signal response for compounds. Shiraz and Chardonnay wines were dealcoholized from 13.7 and 12.2% v/v ethanol respectively, to 8 and 5% v/v, using a commercially available membrane-based technology. A sample set of the reduced alcohol wines were also reconstituted to their natural ethanol level to evaluate the effect of the ethanol content reduction on volatile composition. The three-factor Box-Behnken experiment ensured an accurate determination of the headspace concentration of each compound at each ethanol concentration, allowing comparisons between wines at varying ethanol levels to be made. Overall, the results showed that the main effect of extraction temperature was considered the most critical factor when studying the equilibrium of reduced alcohol wine impact odorants. The impact of ethanol reduction upon the concentration of volatile compounds clearly resulted in losses of impact odorants from the wines. The concentration of most analytes decreased with dealcoholization compared to that of the natural samples. Significant differences were also found between the reconstituted volatile composition and 5% v/v reduced alcohol wines, revealing that the dealcoholization effect is the result of a combination between the type of dealcoholization treatment and reduction in wine ethanol content.
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Hansen-Krone, Ida J., Sigrid K. Brækkan, Kristin F. Enga, Tom Wilsgaard, and John-Bjarne Hansen. "Alcohol consumption, types of alcoholic beverages and risk of venous thromboembolism – The Tromsø Study." Thrombosis and Haemostasis 106, no. 08 (2011): 272–78. http://dx.doi.org/10.1160/th11-01-0043.
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SummaryModerate alcohol consumption has been shown to protect against cardiovascular diseases. The association between alcohol consumption, especially types of alcoholic beverages, and venous thromboembolism (VTE) is less well described. The aim of this study was to investigate the impact of alcohol consumption and different alcoholic beverages on risk of VTE. Information on alcohol consumption was collected by a selfadministrated questionnaire in 26,662 subjects, aged 25–97 years, who participated in the Tromsø Study, in 1994–1995. Subjects were followed through September 1, 2007 with incident VTE as the primary outcome. There were 460 incident VTE-events during a median of 12.5 years of follow-up. Total alcohol consumption was not associated with risk of incident VTE. However, subjects consuming ≥3 units of liquor per week had 53% increased risk of VTE compared to teetotalers in analyses adjusted for age, sex, body mass index, smoking, diabetes, cancer, previous cardiovascular disease, physical activity and higher education (HR: 1.53, 95% CI: 1.00–2.33). Contrary, subjects with a wine intake of ≥3 units/week had 22% reduced risk of VTE (HR: 0.78, 95% CI: 0.47–1.30), further adjustment for liquor and beer intake strengthened the protective effect of wine (HR: 0.53, 95% CI: 0.30–1.00). Frequent binge drinkers (≥1/week) had a 17% increased risk of VTE compared to teetotallers (HR 1.17, 95% CI: 0.66–2.09), and a 47% increased risk compared to non-binge drinkers (HR 1.47, 95% CI: 0.85–2.54). In conclusion, liquor consumption and binge drinking was associated with increased risk of VTE, whereas wine consumption was possibly associated with reduced risk of VTE.
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Ehsani, Maryam, Maria R. Fern�ndez, Josep A. Biosca, Anne Julien, and Sylvie Dequin. "Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol Saccharomyces cerevisiae." Applied and Environmental Microbiology 75, no. 10 (March 27, 2009): 3196–205. http://dx.doi.org/10.1128/aem.02157-08.
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ABSTRACT Engineered Saccharomyces cerevisiae strains overexpressing GPD1, which codes for glycerol-3-phosphate dehydrogenase, and lacking the acetaldehyde dehydrogenase Ald6 display large-scale diversion of the carbon flux from ethanol toward glycerol without accumulating acetate. Although GPD1 ald6 strains have great potential for reducing the ethanol contents in wines, one major side effect is the accumulation of acetoin, having a negative sensory impact on wine. Acetoin is reduced to 2,3-butanediol by the NADH-dependent 2,3-butanediol dehydrogenase Bdh1. In order to investigate the influence of potential factors limiting this reaction, we overexpressed BDH1, coding for native NADH-dependent Bdh1, and the engineered gene BDH1 221,222,223, coding for an NADPH-dependent Bdh1 enzyme with the amino acid changes 221 EIA 223 to 221 SRS 223, in a glycerol-overproducing wine yeast. We have shown that both the amount of Bdh1 and the NADH availability limit the 2,3-butanediol dehydrogenase reaction. During wine fermentation, however, the major limiting factor was the level of synthesis of Bdh1. Consistent with this finding, the overproduction of native or engineered Bdh1 made it possible to redirect 85 to 90% of the accumulated acetoin into 2,3-butanediol, a compound with neutral sensory characteristics. In addition, the production of diacetyl, a compound causing off-flavor in alcoholic beverages, whose production is increased in glycerol-overproducing yeast cells, was decreased by half. The production of higher alcohols and esters, which was slightly decreased or unchanged in GPD1 ald6 cells compared to that in the control cells, was not further modified in BDH1 cells. Overall, rerouting carbons toward glycerol and 2,3-butanediol represents a new milestone in the engineering of a low-alcohol yeast with desirable organoleptic features, permitting the decrease of the ethanol contents in wines by up to 3�.
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Kovalchuk, Svitlana, Tetyanа Mudrak, and Alina Nakonechna. "Study of the Alcohol Quality Obtained by Fermentation of Highly Concentrated Grain Wine by Different Races of Yeast." Restaurant and hotel consulting. Innovations 4, no. 1 (June 22, 2021): 158–68. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234836.
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The topicality. Requirements for the quality of ethyl alcohol produced for further use in the production of alcoholic beverages are constantly increasing. This is due to the growing competition of producers of alcoholic beverages (improving the range and quality of products) and the revision of standards for products. New directions in the alcohol technology development require increasing the dry matter concentrations of the wort; fermentation at elevated temperatures and concentrations of alcohol in the brew; ensuring the reduction of the cost of alcohol by saving raw materials and energy resources. In such conditions, highly productive breeds of yeast with increased osmophilicity, thermotolerance and fermentation activity are required. Research related to the search for new strains producers of ethyl alcohol, and the technology development for highly concentrated mash from grain raw materials are relevant issues for the alcohol industry. Purpose and methods. Investigation of the alcoholic yeast races influence on the synthesis of metabolites during fermentation of highly concentrated wort from grain raw materials. For research methods common to the alcohol and alcoholic beverages have been used. Results. The influence of races of alcoholic yeast on the quality indicators of alcohol has been studied. It was found that the selected race of yeast S. cerevisiae DO-16 in the process of life synthesizes significantly fewer side metabolites compared to other studied races DO-11, K-81 and XII. The use of the selected race of S. cerevisiae DO-16 makes it possible to ferment highly concentrated wort from grain raw materials. It has been experimentally proved that at a concentration of DM concentration of the wort 28 %, the selected osmophilic strain of the yeast S. cerevisiae DO-16 provides regulated indicators of the hydrocarbon composition of mature brews and synthesizes up to 14.40 % vol. alcohol, respectively. To improve the qualitative sensory characteristics of ethanol, the possibility of metabolically adjusting the synthesis of volatile alcohol impurities using different races of alcoholic yeast was investigated. Conclusions and discussions. Scientific novelty lies in the selection race for the yeast fermentation of corn mash highly concentrated with reduced alcohol content related impurities. The influence of yeast race on the formation of alcohol metabolites has been studied. The practical significance of the obtained results lies in the industrial implementation of the selected race of alcoholic yeast for fermentation of highly concentrated wort from grain raw materials. Prospects for further research are the possibility of influencing the quality of alcohol as a raw material for high-quality alcoholic beverages. During the fermentation of wort from grain raw materials, the qualitative and quantitative composition of volatile impurities of alcohol largely depends on the race of alcoholic yeast. The results of research on the biosynthesis of volatile impurities of alcohol allow you to adjust the quality of alcohol for the production of high quality alcoholic beverages.
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Filiberti, Rosa A., Vincenzo Fontana, Antonella De Ceglie, Sabrina Blanchi, Enzo Grossi, Domenico Della Casa, Teresa Lacchin, et al. "Alcohol consumption pattern and risk of Barrett’s oesophagus and erosive oesophagitis: an Italian case–control study." British Journal of Nutrition 117, no. 8 (April 28, 2017): 1151–61. http://dx.doi.org/10.1017/s0007114517000940.
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AbstractKnowledge about the association between alcohol and Barrett’s oesophagus and reflux oesophagitis is conflicting. In this case–control study we evaluated the role of specific alcoholic beverages (red and white wine, beer and liquors) in 339 Barrett’s oesophagus and 462 oesophagitis patients compared with 619 endoscopic controls with other disorders, recruited in twelve Italian endoscopic units. Data on alcohol and other individual characteristics were obtained from structured questionnaires. No clear, monotonic significant dose–response relationship was pointed out for red wine. However, a generalised U-shaped trend of Barrett’s oesophagus/oesophagitis risk due to red wine consumption particularly among current drinkers was found. Similar results were also found for white wine. Liquor/spirit consumption seemed to bring about a 1·14–2·30 risk excess, although statistically non-significant, for current Barrett’s oesophagus/oesophagitis drinkers. Statistically significant decreasing dose–response relationships were found in Barrett’s oesophagus for frequency and duration of beer consumption. Similar, but less clear downward tendencies were also found for oesophagitis patients. In conclusion, although often not statistically significant, our data suggested a reduced risk of Barrett’s oesophagus and oesophagitis with a low/moderate intake of wine and beer consumption. A non-significant increased risk of Barrett’s oesophagus/oesophagitis was observed with a higher intake of any type of heavy alcohol consumption, but no conclusion can be drawn owing to the high number of non-spirit drinkers and to the small number of drinkers at higher alcohol intake levels.
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Ruppert, Jerry R. "Automated Determination of Ethanol and Wine Extract with Precision Density Meter, Automatic Sampler, and Programmable Calculator." Journal of AOAC INTERNATIONAL 69, no. 4 (July 1, 1986): 709–11. http://dx.doi.org/10.1093/jaoac/69.4.709.
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Abstract Use of density meters has become the preferred method in many alcohol beverage laboratories to determine the concentration of ethanol in wines and spirits. Density converted to SG (20/20) is also the basis of an official AOAC method to determine extract of wine. Automation of the latter procedure is inhibited by the necessity to access AOAC Table 52.008 to convert SG (20/20) of the dealcoholized wine sample to percentage of sucrose by weight. The author reduced the most commonly used portion of that table (1-30% sucrose by weight) to a third degree polynomial, enabling the use of a density meter, an automatic sampler, and a computer or programmable calculator to automatically determine alcoholic content and wine extract from a sample of wine and its distillate. The absolute error between AOAC Table 52.008 and the author’s polynomial equation is less than ± 0.002 percentage of sucrose by weight for the range 1-30% sucrose by weight.
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Milhøj, Anders. "Structural Changes in the Danish Alcohol Market." Nordisk Alkoholtisdkrift (Nordic Alcohol Studies) 13, no. 1_suppl (February 1996): 33–42. http://dx.doi.org/10.1177/145507259601301s09.
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This paper examines annual (1978–1995) and quarterly (1990–1995) data on the Danish consumption of beer, wine and spirits, in order to identify changes in their respective market shares as a result of the major tax cuts introduced for beer and wine in 1991 and 1992. It is immediately clear that the sales of spirits have decreased while the sales of wine have increased. The changes are too large to be explained exclusively on the basis of the reduced level of border trade with Germany, the main motive for the tax reductions. The statistical analyses give a more detailed picture of the reasons for the decline in the market share of spirits in total Danish alcohol sales from 14 % in 1990 to 11 % in 1993. It is included that the main part of this fall, at least 2 %, is due to the tax-induced changes in price relations, while more than 1 % comes from a trend movement. The market share of beer has been relatively constant for a number of years. However, this is the net effect of a trend movement tending to reduce its market share and, on the other hand, the reduced price of beer relative to the price of spirits caused by the tax reductions, which has increased its market share. The market share of wine has been steadily increasing since the 1970s. There is no evidence of any dependencies on the prices of alcohol. This conclusion cannot, however, be sufficiently documented on the basis of the Danish data series, as it is impossible to distinguish between effects due to changing wine prices and effects due to changing beer prices, because of the parallel tax cuts for beer and wine.
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Martínez-Pérez, María Pilar, Ana Belén Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado, and Encarna Gómez-Plaza. "A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds." Foods 9, no. 6 (June 2, 2020): 726. http://dx.doi.org/10.3390/foods9060726.
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Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.
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Pickering, G. J., D. A. Heatherbell, and M. F. Barnes. "Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase." Food Research International 31, no. 10 (December 1998): 685–92. http://dx.doi.org/10.1016/s0963-9969(99)00046-0.
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Chládková, H., P. Tomšík, and S. Gurská. "The development of main factors of the wine demand." Agricultural Economics (Zemědělská ekonomika) 55, No. 7 (August 6, 2009): 321–26. http://dx.doi.org/10.17221/58/2009-agricecon.
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The paper identifies and analyses the main factors which influenced the wine demand. The average annual wine consumption per capita is the basic factor of the wine demand. The average annual wine consumption, one of the wine demand factors, grew between 2003 and 2007 from 16.3 l to 18.5 l per capita. Following this trend, we can expect the average annual wine consumption 19.0 l per capita in year 2010. A positive feature of this development is also the fact, that there grows the demand after the quality wines. At the same time, there grows also the consumption of the lower quality, cheap wines packed in boxes or PET bottles. A continuously growing tendency can be also noticed in the red-wine consumption. This change of consumer preferences has significantly influenced the growth of the share of the red varieties in the new-planted vineyards. However, there are critical factors in the development of the demand for wine demand here. Specifically, it is the daily feasible ration of alcohol in wine and other alcoholic drinks, especially beer that we can treat as the substitute of wine. The average annual beer consumption moves about 160 l per capita in the Czech Republic. The continuously growing tendency of wine consumption is reduced by the lower price of beer too, because beer is the cheapest alcoholic drink in the Czech Republic. The taste and preferences of consumers have been changing, that means, that the consumers are the ones who decide about the wine quality, and not producers. That is why this paper includes the partial results of the research oriented on the habits and behaviour of consumers in the wine market in the Czech Republic. It is concentrated on the wine sellers opinions on demand development in the wine market.
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Grazia, A., A. Pietrafesa, A. Capece, R. Pietrafesa, G. Siesto, and P. Romano. "Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines." BIO Web of Conferences 15 (2019): 02031. http://dx.doi.org/10.1051/bioconf/20191502031.
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Increase of the sugar content in grape must, and consequently, alcohol levels in wine are some of the principal problems affecting the winemaking industry. High alcohol content can compromise wine quality, creating sensory imbalances, as well as decreasing the perception of some flavors. The technological approaches proposed at this aim, although allowing achievement of the purpose, can determine negative influence on quality of wine. A promising strategy is based on the use of specific microorganisms, such as selected yeast strains, mainly non-Saccharomyces, able to convert grape must sugars towards secondary metabolites rather than ethanol. This study aims at screening of wild non-Saccharomyces strains in order to identify those suitable for the use in mixed starter for the production of wine with reduced alcohol content and, at the same time, with improved aromatic characteristics.
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Pickering, Gary J., and Margaret K. Thibodeau. "Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference." Beverages 7, no. 2 (June 9, 2021): 37. http://dx.doi.org/10.3390/beverages7020037.
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Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.
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Helena Pryadina Hutauruk, Fazidah Aguslina Siregar, and R. Kintoko Rochadi. "The Relationship between Alcohol Consumption and Sleep Quality in the Elderly at Deli Serdang Regency." Britain International of Exact Sciences (BIoEx) Journal 2, no. 1 (January 15, 2020): 150–55. http://dx.doi.org/10.33258/bioex.v2i1.124.
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Sleep is one of the basic human needs that is useful for maintaining mental, emotional and health balance when awake. However, physical and physiological changes in the elderly coupled with health status and disease have an impact on the decline in the quality of sleep. The elders usually experience increased sleep latency, inability to initiate sleep, reduced sleep efficiency, sleeplessness, waking up faster, rhythm of sircadian disorders, and increased time for napping. The elders in Deli Serdang Regency chose to consume alcohol to overcome their sleep problems. This descriptive analytic study aims to analyze the relationship between alcohol consumption habits, especially palm wine and sleep quality of elders in Deli Serdang Regency. This study uses a cross sectional design with a quantitative approach. The population in this study were all elders living in Deli Serdang Regency. Sampling was done by purposive sampling technique. The sample size were 153 people and to anticipate the low response rate the sample was added by ten percent to 164 elderly people. The results showed that from simple regression logistic test, it was obtained that the palm wine consumption variable with p score = 0.023 PR = 12.115 (95% CI 1.421 - 103.276). Alcohol consumption factors were factors that are very likely to be changed by controlling excessive drinking (palm wine) alcoholic behavior. It would be better if the alcohol consumption habits (palm wine) were stopped because remembering the long-term effects of alcohol which not only affect the quality of sleep to be bad but also can affect one's health status.
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Anderson, Peter, and Daša Kokole. "The Impact of Lower-Strength Alcohol Products on Alcohol Purchases by Spanish Households." Nutrients 14, no. 16 (August 19, 2022): 3412. http://dx.doi.org/10.3390/nu14163412.
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In its action plan (2022–2030) to reduce the harmful use of alcohol, the WHO calls on economic operators to “substitute, whenever possible, higher-alcohol products with no-alcohol and lower-alcohol products in their overall product portfolios, with the goal of decreasing the overall levels of alcohol consumption in populations and consumer groups”. In this paper, we investigate substitution at the level of the consumer based on Spanish household purchase data. ARIMA modelling of market research data of 1.29 million alcohol purchases from 18,954 Spanish households is used to study the potential impact of lower-strength alcohol products on reducing household purchases of grams of alcohol between the second quarter of 2017 and the first quarter of 2022. For households that recently bought either no-alcohol beer or wine (ABV ≤ 0.5%), the subsequent associated purchases of higher-strength beers and wines, respectively, and total grams of alcohol were reduced, the more so the higher the volume of initial purchases of beers and wines. The introduction of 20% ABV variants of same-branded 40% ABV whisky and gin during early 2021 was associated with reduced purchases of grams of alcohol within all spirits and of total grams of alcohol as a result of switching from other spirits products to the 20% variants, although not associated with reduced purchases of grams of alcohol within all variants of the studied same-branded whisky and gin; instead, an increase was observed in this category. With respect to Spanish household purchase data, the evidence behind the WHO’s call for substitution is substantiated. Further research across different jurisdictions is needed to provide ongoing monitoring of the impact of potential substitution on consumer behavior and public health, including unintended consequences, with findings from research informing future alcohol policies at all levels.
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Pickering, G. J., D. A. Heatherbell, and M. F. Barnes. "The Production of Reduced-Alcohol Wine Using Glucose Oxidase Treated Juice. Part I. Composition." American Journal of Enology and Viticulture 50, no. 3 (1999): 291–98. http://dx.doi.org/10.5344/ajev.1999.50.3.291.
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Pickering, G. J., D. A. Heatherbell, and M. F. Barnes. "The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory." American Journal of Enology and Viticulture 50, no. 3 (1999): 307–16. http://dx.doi.org/10.5344/ajev.1999.50.3.307.
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Yuan, Huawei, Wenhao Chen, Yuanlin Chen, Lian Wang, Chao Zhang, Wuyuan Deng, Liqiang Zhang, et al. "Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content." PLOS ONE 16, no. 11 (November 17, 2021): e0260024. http://dx.doi.org/10.1371/journal.pone.0260024.
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Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.
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Kołota, Aleksandra, Dominika Głąbska, Michał Oczkowski, and Joanna Gromadzka-Ostrowska. "Influence of Alcohol Consumption on Body Mass Gain and Liver Antioxidant Defense in Adolescent Growing Male Rats." International Journal of Environmental Research and Public Health 16, no. 13 (June 30, 2019): 2320. http://dx.doi.org/10.3390/ijerph16132320.
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The World Health Organization (WHO) reported that alcohol consumption is a serious problem in adolescents. The aim of the study was to assess the influence of the time of exposure of various alcoholic beverages on body mass as well as on select parameters of liver antioxidant defense in adolescent Wistar rats. Thirty-day-old animals were divided into 12 groups (six animals in each): control and groups receiving various beverages containing 10% of alcohol (ethanol, red wine, beer), observed for two, four, and six weeks. The body weight gain and energy supply were analyzed for body mass assessment. The catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase, transferase (GST), reductase activities, total antioxidant status, and glutathione level (GSH) were analyzed, for a liver antioxidant defense assessment. Group receiving red wine was characterized by the highest alcohol intake, lowest dietary intake, and highest total energy supply (p < 0.05). However, this did not influence body weight gain (p > 0.05). Reduced diet intake in groups receiving alcohol was counterbalanced by its energy value. Therefore, the energy supply was not lower than for the control (p > 0.05). Alcohol consumption and the experiment duration influenced CAT, SOD, and GST activities and GSH level. Alcohol consumption may influence hepatic antioxidant defense in adolescent male rats, but without influence on body weight gain.
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Soulat, Thierry, Catherine Philippe, Claire Bal dit Sollier, Christophe Brézillon, Natacha Berge, Pierre-Louis Teissedre, Jacques Callebert, Sylvie Rabot, and Ludovic Drouet. "Wine constituents inhibit thrombosis but not atherogenesis in C57BL/6 apolipoprotein E-deficient mice." British Journal of Nutrition 96, no. 2 (August 2006): 290–98. http://dx.doi.org/10.1079/bjn20061818.
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Regular and moderate wine consumption is one of the explanations suggested for the lower incidence of cardiovascular events in France compared with other industrialized countries. We evaluated whether alcohol alone or combined with red wine polyphenols reduced plaque size and/or attenuated thrombotic reactivity at the site of advanced atherosclerotic lesions. Red wine extract, or purified (+)-catechin with alcohol, or alcohol alone, was added for 12 weeks to the drinking water of apoE-deficient (apoE−/−) C57B/ mice and wild-type counterparts. In the apoE−/−mice, all alcohol-containing mixtures were associated with a larger size of aortic atherosclerotic lesions. On the other hand, red wine extract and (+)-catechin significantly inhibited blood thrombotic reactivity (P<0·05) as assessed in a cylindrical perfusion chamber model of experimental thrombosis: area reductions in cross-sectional surface of theex vivothrombus were 64% and 63%, respectively. In the wild-type mice, red wine extract and (+)-catechin tended to reduce thrombogenicity, which was on the whole less marked than in the apoE−/−mice. These findings suggest that a moderate and regular consumption of red wine may protect against clinical cardiovascular events, mainly by attenuating the thrombogenic response rather than by reducing the development of atherosclerotic lesions. This antithrombogenic effect may include normalization of the abnormally high thrombogenic responsiveness in apoE−/−mice as well as a direct antithrombotic effect.
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Blanco, Pilar, David Castrillo, María José Graña, María José Lorenzo, and Elvira Soto. "Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)." Fermentation 7, no. 3 (September 7, 2021): 183. http://dx.doi.org/10.3390/fermentation7030183.
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Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia.
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Cockx, Lara, Giulia Meloni, and Johan Swinnen. "The Water of Life and Death: A Brief Economic History of Spirits." Journal of Wine Economics 16, no. 4 (November 2021): 355–99. http://dx.doi.org/10.1017/jwe.2021.9.
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AbstractSpirits represent around 50% of global alcohol consumption. This sector is much less studied than other alcoholic beverages such as wine or beer. This paper reviews the economic history of spirits and analyzes recent trends in the spirits markets. The technology to produce spirits is more complex than for wine or beer. Distillation was known in ancient Chinese, Indian, Greek, and Egyptian societies, but it took innovations by the Arabs to distill alcohol. Initially, this alcohol was used for medicinal purposes. Only in the Middle Ages did spirits become a widespread drink. The Industrial Revolution created a large consumer market and reduced the cost of spirits, contributing to excess consumption and alcoholism. Governments have intervened extensively in spirits markets to reduce excessive consumption and to raise taxes. There have been significant changes in spirits consumption and trade over time. Over the past 50 years, the share of spirits in global alcohol consumption increased from around 30% to around 50%. In the past decades, there was strong growth in emerging markets, including in China and India. Recent developments in the spirits industry include premiumization, the growth of craft spirits, and the introduction of terroir for spirits. (JEL Classifications: L51, L66, N40, Q11, Q18)
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Gea, Alfredo, Maira Bes-Rastrollo, Estefania Toledo, Martin Garcia-Lopez, Juan J. Beunza, Ramon Estruch, and Miguel A. Martinez-Gonzalez. "Mediterranean alcohol-drinking pattern and mortality in the SUN (Seguimiento Universidad de Navarra) Project: a prospective cohort study." British Journal of Nutrition 111, no. 10 (January 30, 2014): 1871–80. http://dx.doi.org/10.1017/s0007114513004376.
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Moderate alcohol intake has been related to lower mortality. However, alcohol use includes other dimensions beyond the amount of alcohol consumed. These aspects have not been sufficiently studied as a comprehensive entity. We aimed to test the relationship between an overall alcohol-drinking pattern and all-cause mortality. In a Mediterranean cohort study, we followed 18 394 Spanish participants up to 12 years. A validated 136-item FFQ was used to assess baseline alcohol intake. We developed a score assessing simultaneously seven aspects of alcohol consumption to capture the conformity to a traditional Mediterranean alcohol-drinking pattern (MADP). It positively scored moderate alcohol intake, alcohol intake spread out over the week, low spirit consumption, wine preference, red wine consumption, wine consumed during meals and avoidance of binge drinking. During the follow-up, 206 deaths were identified. For each 2-point increment in a 0–9 score of adherence to the MADP, we observed a 25 % relative risk reduction in mortality (95 % CI 11, 38 %). Within each category of alcohol intake, a higher adherence to the MADP was associated with lower mortality. Abstainers (excluded from the calculations of the MADP) exhibited higher mortality (hazard ratio 1·82, 95 % CI 1·14, 2·90) than participants highly adherent to the MADP. In conclusion, better adherence to an overall healthy alcohol-drinking pattern was associated with reduced mortality when compared with abstention or departure from this pattern. This reduction goes beyond the inverse association usually observed for moderate alcohol drinking. Even moderate drinkers can benefit from the advice to follow a traditional MADP.
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King, Ellena S., and Hildegarde Heymann. "The Effect of Reduced Alcohol on the Sensory Profiles and Consumer Preferences of White Wine." Journal of Sensory Studies 29, no. 1 (December 17, 2013): 33–42. http://dx.doi.org/10.1111/joss.12079.
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B�rwald, G., and A. Fischer. "Crabtree effect in aerobic fermentations using grape juice for the production of alcohol reduced wine." Biotechnology Letters 18, no. 10 (October 1996): 1187–92. http://dx.doi.org/10.1007/bf00128590.
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Pickering, G. J., D. A. Heatherbell, and M. F. Barnes. "GC-MS Analysis of Reduced-alcohol Müller-Thurgau Wine Produced using Glucose Oxidase-treated Juice." LWT - Food Science and Technology 34, no. 2 (March 2001): 89–94. http://dx.doi.org/10.1006/fstl.2000.0744.
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Hu, Yue, Qihui Chen, and Bo Zhang. "Effects of chronic disease diagnoses on alcohol consumption among elderly individuals: longitudinal evidence from China." BMJ Open 12, no. 10 (October 2022): e062920. http://dx.doi.org/10.1136/bmjopen-2022-062920.
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ObjectivesThis study estimates the effect of chronic disease diagnoses (CDDs) on elderly Chinese individuals’ alcohol consumption behaviour.Subjects and participantsOur analysis was applied to a publicly available dataset that covers 5724 individuals aged 50 or above and spans 15 years (2000–2015: six waves) from the China Health and Nutrition Survey.DesignThe outcome variables are elderly individuals’ weekly consumption of alcoholic beverages: beer, red wine, Chinese spirits and total alcohol intake. The explanatory variable of primary interest is the number of chronic diseases diagnosed (including hypertension, diabetes, stroke and myocardial infarction). Other covariates concern sample individuals’ sociodemographic and health-related characteristics. A Chamberlain-Mundlak correlated random-effect Tobit model is adopted to simultaneously account for the clustering of ‘zeros’ in the outcome variable and endogeneity issues such as omitted variables and reverse causality.ResultsOur estimation suggests that, on average, an additional chronic disease diagnosed by medical doctors reduced an elderly Chinese individual’s weekly consumption of beer, red wine and Chinese spirits, respectively, by 1.49 (95% CI −2.85 to –0.13), 0.93 (95% CI −1.63 to –0.23) and 0.89 (95% CI −1.23 to –0.54) ounces. These effects translate into a reduction of 0.95 (95% CI −1.29 to –0.60) ounces in total weekly alcohol consumption and a reduction of 24% (95% CI −0.35 to –0.14) in the incidence of excessive drinking. Further explorations suggest that elderly Chinese individuals’ alcohol consumption is most responsive to diabetes and stroke diagnoses, but the effects vary across different beverages. Moreover, males, rural residents, smokers and those living with non-drinkers respond to CDDs more strongly than their respective counterparts.ConclusionWhile CDDs reduced alcohol consumption among elderly Chinese individuals, they failed to stop all heavy drinkers from excessive drinking. Relevant policies and measures are thus needed to urge heavy drinking patients to quit excessive drinking.
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Sommansson, Anna, Wan Salman Wan Saudi, Olof Nylander, and Markus Sjöblom. "Melatonin inhibits alcohol-induced increases in duodenal mucosal permeability in rats in vivo." American Journal of Physiology-Gastrointestinal and Liver Physiology 305, no. 1 (July 1, 2013): G95—G105. http://dx.doi.org/10.1152/ajpgi.00074.2013.
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Increased intestinal permeability is often associated with epithelial inflammation, leaky gut, or other pathological conditions in the gastrointestinal tract. We recently found that melatonin decreases basal duodenal mucosal permeability, suggesting a mucosal protective mode of action of this agent. The aim of the present study was to elucidate the effects of melatonin on ethanol-, wine-, and HCl-induced changes of duodenal mucosal paracellular permeability and motility. Rats were anesthetized with thiobarbiturate and a ∼30-mm segment of the proximal duodenum was perfused in situ. Effects on duodenal mucosal paracellular permeability, assessed by measuring the blood-to-lumen clearance of 51Cr-EDTA, motility, and morphology, were investigated. Perfusing the duodenal segment with ethanol (10 or 15% alcohol by volume), red wine, or HCl (25–100 mM) induced concentration-dependent increases in paracellular permeability. Luminal ethanol and wine increased, whereas HCl transiently decreased duodenal motility. Administration of melatonin significantly reduced ethanol- and wine-induced increases in permeability by a mechanism abolished by the nicotinic receptor antagonists hexamethonium (iv) or mecamylamine (luminally). Signs of mucosal injury (edema and beginning of desquamation of the epithelium) in response to ethanol exposure were seen only in a few villi, an effect that was histologically not changed by melatonin. Melatonin did not affect HCl-induced increases in mucosal permeability or decreases in motility. Our results show that melatonin reduces ethanol- and wine-induced increases in duodenal paracellular permeability partly via an enteric inhibitory nicotinic-receptor dependent neural pathway. In addition, melatonin inhibits ethanol-induced increases in duodenal motor activity. These results suggest that melatonin may serve important gastrointestinal barrier functions.
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Yang, Yi, Zhilei Zhou, Yufei Liu, Xibiao Xu, Yuezheng Xu, Weibiao Zhou, Shuguang Chen, and Jian Mao. "Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury." Foods 11, no. 11 (May 24, 2022): 1537. http://dx.doi.org/10.3390/foods11111537.
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Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of Lactobacillus, Faecalibaculum, and Akkermansia. Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology.
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Di Vaio, Claudio, Nadia Marallo, Rosario Di Lorenzo, and Antonino Pisciotta. "Anti-Transpirant Effects on Vine Physiology, Berry and Wine Composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy." Agronomy 9, no. 5 (May 14, 2019): 244. http://dx.doi.org/10.3390/agronomy9050244.
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In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant increases in the concentration of sugar musts; decoupling between technological grape maturity and phenolic maturity. The aim of our study was to evaluate the effect of a natural anti-transpirant on grapevine physiology, berry, and wine composition of Aglianico cultivar. For two years, Aglianico vines were treated at veraison with the anti-transpirant Vapor Gard and compared with a control sprayed with only water. A bunch thinning was also applied to both treatments. The effectiveness of Vapor Gard were assessed through measurements of net photosynthesis and transpiration and analyzing the vegetative, productive and qualitative parameters. The results demonstrate that the application of anti-transpirant reduced assimilation and transpiration rate, stomatal conductance, berry sugar accumulation, and wine alcohol content. No significant differences between treatments were observed for other berry and wine compositional parameters. This method may be a useful tool to reduce berry sugar content and to produce wines with a lower alcohol content.
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Ageyeva, Natalia, Anastasia Tikhonova, Boris Burtsev, and Anton Khrapov. "Effect of Yeast Biosorbents on Wine Quality." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 631–39. http://dx.doi.org/10.21603/2074-9414-2022-4-2392.
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Foreign food industries know a variety of products derived from wine yeast cells. These products are used to improve the sensory properties of wine. This article describes the effect of a new yeast biosorbent on the sensory and physicochemical properties of white and red wine, e.g., their sorption capacity for heavy metals.
The research featured red and white wines treated with the novel biosorbent. Glutarom (France) served as control. The study relied on various physicochemical, organoleptic, biochemical, and microbiological methods.
The biosorbent affected neither the volume fraction of ethyl alcohol nor the mass concentration of sugars and titrated acids. However, the biosorbent reduced the mass concentration of volatile acids in terms of acetic acid: it decreased by 20% in the white wines and by 50% in the red wine samples. The mass concentration of the reduced extract decreased by 0.2–0.7 g/dm3 as the amount of sorbent increased. In the white wine samples, the protein concentration decreased by 1.5–1.8 times, while the concentration of polysaccharides decreased by 110–115 mg/dm3. The content of phenolic compounds decreased by 13–37%, depending on the amount of the sorbent, due to their condensed forms. The biosorbent reduced the value of the redox potential. The yeast sorbents effectively adsorbed metal cations, including those of heavy metals. A set of experiments also revealed the difference in sorption time for different metal cations. The effectiveness of the biosorbent was dose-dependent. The wines treated with the biosorbent had better sensory assessment results, especially the red wine samples. They had a soft, round, and harmonious flavor and a bright aroma with pronounced varietal tones.
The novel biosorbent proved to have a good sorption capacity for phenolic compounds, as well as cations of toxic metals. It improved the sensory profile of the red and white wines. This biosorbent can substitute their imported analogs in the Russian wine industry.
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Larsen, Brittany, Brandon Klinedinst, Scott Le, Colleen Pappas, Nathan Meier, Ye-Lim Lim, Tovah Wolf, and Auriel Willette. "Pick Your Poison Carefully: How Alcohol Consumption and Serum Biomarkers Influence Body Fat – A UK Biobank Study." Innovation in Aging 4, Supplement_1 (December 1, 2020): 889. http://dx.doi.org/10.1093/geroni/igaa057.3280.
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Abstract Aging is characterized by physiological alterations in body composition, such as increased visceral adiposity accumulation and bone loss. Alcohol consumption is thought to partially drive these associations, but findings have been mixed. To clarify inconsistent findings, different types of alcohol--beer, liquor, and wine--may show different association patterns with body composition. Our longitudinal U.K. Biobank study leveraged 1,874 White British participants (aged 40-79 years; 58.9% male). Participants self-reported demographic, alcohol and dietary consumption patterns, and lifestyle factors using a touchscreen questionnaire. Anthropometrics and serum for proteomics were collected and body composition was obtained via dual-energy X-ray absorptiometry (DEXA). Structural equation modeling was used to probe direct and indirect associations between adiposity and bone, alcohol types, and cardiometabolic biomarkers. Over a mean duration of four years, greater consumption of beer and liquor were significantly associated with more visceral adiposity (β=.069, p<.001 and β=.014, p<.001, respectively); these associations were driven by dyslipidemia and insulin resistance. In contrast, greater red wine consumption predicted less adipose mass (β=-.023, p<.001), and this association was mediated by reduced inflammation and higher high-density lipoproteins (HDL) cholesterol. White wine consumption did not influence visceral adiposity but did predict greater bone mineral density (BMD) (β=.051, p=.003). Taken together, these data suggest that beer and liquor may drive the “empty calorie” hypothesis related to adipogenesis, while red wine may be protective due to anti-inflammatory and eulipidemic effects. Furthermore, white wine may benefit bone mineral density in older adults.
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Trolldal, Björn. "EU-Membership and the Border Trade in Alcohol in Southern Sweden." Nordic Studies on Alcohol and Drugs 15, no. 2 (April 1998): 61–74. http://dx.doi.org/10.1177/145507259801500202.
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When Sweden joined the European Union on January 1, 1995, the personal import quotas for wine and strong beer were raised. This meant increased possibilities for Swedish consumers to buy alcohol at a lower price, mainly in Denmark and on the Continent. In this article the effects of the higher quotas on retail trade in the southern part of Sweden have been studied. These effects are considered to reflect the minimum increase in cross-border shopping for alcohol in the southern part of the country after the EU-membership. The decrease in retail sales, affected by the increased cross-border shopping, between 1994 and 1996 was equivalent to 2.7% of the total sales of alcohol officially registered in Sweden. Between 1995 and 1996, cross-border shopping seems to have increased to the same extent as it did between 1994 and 1995. The increase in cross-border shopping mainly affected the sale of strong beer, followed by sales of ordinary-strength beer, wine and spirits, in this order. Even citizens living 300–400 kilometres from the southernmost tip of Sweden seem to have increased their purchase of alcohol in Denmark and on the Continent. This article also gives estimates of the consumers' reaction to price changes in alcoholic beverages sold by the state-owned monopoly stores during 1986–1995, both in Sweden as a whole and in the southern regions. It appears that consumers will buy more wine and strong beer if the prices are reduced. Considering the fact that the higher import quotas at least to some extent can be viewed as a price reduction in the southern part of the country, it is very likely that cross-border consumers will buy more alcohol abroad than they will if they stay in Sweden. Against this background it is safe to assume that since Sweden joined the EU, cross-border shopping has increased by more than an amount equivalent to 2.7% of the total, officially registered alcohol sales in Sweden.
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Lachman, Jaromír, Kazimierz Rutkowski, Petr Trávníček, Tomáš Vítěz, Patrik Burg, Jan Turan, Petr Junga, and Vladimir Višacki. "Determination of rheological behaviour of wine lees." International Agrophysics 29, no. 3 (July 1, 2015): 307–11. http://dx.doi.org/10.1515/intag-2015-0036.
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Abstract This study deals with the rheological properties of wine lees. Samples of wine lees of the Saint Laurent variety were used in this experiment. The investigated wine lees arose in the process of production red grape wine in 2013 (Czech Republic). At first, the chemical background was determined. The chemical background includes the following chemical parameters: total acidity, pH, alcohol content, reduced sugars, free SO2, total SO2, and volatile acid. In the second phase of the study, physical properties were determined. Specifically, a sample of wine lees was subjected to rheological tests. These tests consisted in determination of dependence of dynamic viscosity on the temperature, hysteresis loop tests, dependence of dynamic viscosity on the time and step-down in the shear rate test. The experiment demonstrated that the dynamic viscosity increased with increased temperature – this phenomenon is caused by thermolabile proteins – and the wine lees has rheopectic behaviour; the degree of rheopexy was found to rise with the increasing temperature.
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Nordlund, Sturla. "Border trade and tax-free import of alcohol to Norway." Nordic Studies on Alcohol and Drugs 20, no. 1 (February 2003): 20–33. http://dx.doi.org/10.1177/145507250302000106.
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Due to the high prices of alcoholic beverages in their home country, Norwegians usually bring alcohol with them when they return from trips abroad. This can be either tax-free alcohol bought at airports or on ferries, or alcohol bought in ordinary shops in foreign countries. The Norwegians quotas for duty-free import are 1 litre of spirits, 1 litre of wine (2 litres if no spirits) and 2 litres of beer. For the Swedes and Finns the quotas have gradually been increased, since they became members of the EU in 1995, and from 1 January 2004 they can import nearly unlimited amounts of alcohol for personal use. As a result the prices have decreased and made it increasingly profitable for Norwegians to buy alcohol in these countries, especially in Sweden, which is nearest to Norway. In this article the development of the total private alcohol import by Norwegian travellers, and especially the border trade from Sweden, is estimated from a series of survey data spanning the years from 1962 to 2002. The total private import of alcohol (spirits, wine and beer) has increased by a factor of 13 during the last 40 years. In 2002 it was estimated at 90 centilitres of pure alcohol per inhabitant 15 years and older. This corresponds to nearly 16% of the officially recorded domestic sale of alcohol. During the whole period the predominant part of private import, in terms of pure alcohol, has been spirits, but the import of wine has increased even more, relatively speaking, and corresponded to about two thirds of the private import of spirits in 2002. The border trade in alcohol from Sweden has increased strongly since 1994, from about 6 centilitres per inhabitant 15 years and older to about 32 centilitres in 2002. In 1994 it represented about 11% of the total private import by travellers, and in 2002 it represented more than a third. Compared to recorded total domestic alcohol sales it represented about 5.5%. The increase was relatively moderate from 1994 to 1999, but from 1999 to 2002 the total border trade from Sweden, in terms of pure alcohol, increased by about 275%. This development has been caused by several concurrent factors. Firstly, the prices in Sweden have been reduced due to the increased availability of cheaper alcohol from Denmark. Secondly, the exchange rate between the Swedish and Norwegian currencies has been profitable for Norwegians, especially after year 2000. Thirdly, the opening hours of the Swedish alcohol monopoly shops were expanded to include Saturdays starting 1 July 2001, after having been closed on Saturdays for nearly 20 years. And fourthly, a strong focus in Norwegian media on the price levels in Sweden has probably also contributed to the strong increase in the border trade in both alcohol and other goods.
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Mulè, Antonino, Letizia Galasso, Lucia Castelli, Andrea Ciorciari, Giovanni Michielon, Fabio Esposito, Eliana Roveda, and Angela Montaruli. "Lifestyle of Italian University Students Attending Different Degree Courses: A Survey on Physical Activity, Sleep and Eating Behaviors during the COVID-19 Pandemic." Sustainability 14, no. 22 (November 18, 2022): 15340. http://dx.doi.org/10.3390/su142215340.
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The current study aimed to evaluate the Italian university students’ lifestyle during the COVID-19 pandemic, considering the degree courses, chronotype, and sex. Five-hundred thirty-three participants (21.46 ± 0.18 yrs, 335 females) filled out: Godin-Shephard Leisure Time Physical Activity Questionnaire (GSL-TPAQ), Pittsburgh Sleep Quality Index (PSQI), Mediterranean Diet Quality Index (KIDMED), Reduced Morningness-Eveningness Questionnaire (rMEQ) to assess physical activity, sleep, nutrition and chronotype. Use of electronic devices, smoking, and drinking habits were also evaluated. Sports science students were more active (60.92 ± 2.96), slept better (4.40 ± 0.15), showed greater Mediterranean diet adherence (5.98 ± 0.31), and smoked less (smokers: 14.5%) than nursing students (GSL-TPAQ: 38.62 ± 2.92, PSQI: 5.29 ± 0.18, KIDMED: 4.23 ± 0.33, smokers: 27.9%). They displayed a higher percentage of beer drinkers (40% vs. 28.7%) and lower use of electronic devices (5.92 ± 0.17 vs. 9.07 ± 1.17). Evening-type students showed worse sleep (5.96 ± 0.30) and lower Mediterranean diet adherence (4.32 ± 0.52) than Neither- (PSQI: 4.58 ± 0.13, KIDMED: 5.13 ± 0.28) and Morning-types (PSQI: 4.33 ± 0.33, KIDMED: 6.71 ± 0.64). Evening-types also showed a higher percentage of smokers (29.9%) and drinkers (beer: 53.3%, wine: 45.8%, alcohol: 40.2%) than Neither- (smokers: 20.3%, beer: 31.4%, wine: 31.4%, alcohol: 23.5%) and Morning-types (smokers: 8.9%, beer: 19.6%, wine: 19.6%, alcohol: 8.9%). Evening-type males used electronic devices longer (9.10 ± 3.05) than females (6.71 ± 0.41). Females showed fewer drinkers (beer: 26.6%, wine: 29.6%) than males (beer: 49.0%, wine: 38.9%). Maintaining a correct lifestyle even in this unusual condition is essential, in particular among the Evening-type students.
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Mantzari, Eleni, and Theresa M. Marteau. "Impact of Sizes of Servings, Glasses and Bottles on Alcohol Consumption: A Narrative Review." Nutrients 14, no. 20 (October 12, 2022): 4244. http://dx.doi.org/10.3390/nu14204244.
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This review summarises the evidence on the impact of serving and container size on how much people drink, interventions that have the potential to reduce alcohol consumption across populations, thereby improving health. A rapid search identified 10 published reports of 15 studies and 1 review. Four studies focused on serving size, eight studies and the review on glass size, two studies on bottle size and one on both glass and bottle size. Twelve studies and the review focused on wine, one study on beer and two on both. All were conducted in England, by just two research groups. Removing the largest serving size of wine decreased wine sales by 7.6% (95% CI −12.3%, −2.9%) in a study in 21 licenced premises, reflecting findings from two prior studies in semi-naturalistic settings. Adding a serving size for beer that was a size smaller than the largest was assessed in one study in 13 licenced premises, with no evident effect. Reducing the size of wine glasses in restaurants decreased wine sales by 7.3% (95% CI −13.5%, −1.5%) in a mega-analysis of eight datasets from studies in five licensed premises. Using smaller wine glasses at home may also reduce consumption, but the evidence from just one study is less certain. No studies have assessed the impact of glass size for drinking beer. The effect of bottles smaller than the standard 750 mL on wine consumed at home was assessed in two studies: 500 mL bottles reduced consumption by 4.5% (95% CI −7.9%, −1.0%) in one study, but in another, using 375 mL bottles there was no evident effect. No studies assessed the impact of bottle or other container size for drinking beer. Reducing the size of servings, glasses and bottles could reduce wine consumption across populations. The impact of similar interventions for reducing consumption of other alcoholic drinks awaits evaluation. Further studies are also warranted to assess the generalisability of existing evidence.
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Norström, Thor. "The price elasticity for alcohol in Sweden 1984–2003." Nordic Studies on Alcohol and Drugs 22, no. 1_suppl (February 2005): 87–101. http://dx.doi.org/10.1177/145507250502201s21.
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■ Aims The article addresses the following research questions: (i) How strong is the price elasticity for beer, wine and spirits? (ii) How rapid is the effect of a price change? (iii) Is the price elasticity stable across time and space? (iv) Does an increase in price give a corresponding effect as a decrease? ■ Methods & Data The sales data cover Systembolaget's retail sales of beer, wine and spirits for the period from January 1984 to March 2004. The price indexes are based on weighted baskets deflated by a consumer price index. Most of the analyses were performed on quarterly data. The data were analysed using the Box-Jenkins technique for time series analysis. ■ Results The price elasticities—as estimated from quarterly data—were statistically significant for all beverages; –0.8 for beer, –0.6 for wine and and –1 for spirits. Similar estimates were obtained from monthly data, suggesting a fast consumer response to price changes. The elasticity for beer was weaker during the period 1995–2004 (-0.6) than during the period 1984–1994 (-1.4), but it was no different in southern Sweden than in the remainder of the country. An increase in the price of spirits seems to affect sales as much as a price decrease, that is, the price effect seems to be symmetric. Finally, the results indicated that since 1995 sales of beer and wine increased more, and spirits sales less, than predicted from the development in prices. ■ Conclusions The study confirms previous findings that the demand of alcoholic beverages is responsive to changes in price; however, price is not the sole factor that drives the trends in sales. The reduced elasticity for beer may be due to the marked drop in beer prices.