Quantitative determination of ethanol in cider by 1H NMR spectrometry

Zuriarrain, Andoni; Zuriarrain, Juan; Villar, María José; Berregi, Iñaki

doi:10.1016/j.foodcont.2014.10.024

Cited by 42 publications

(20 citation statements)

References 23 publications

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“…Variations can be observed even in the same kinds of beverages. Indeed, Zuriarrain et al (29) found a variation of 5.4-6.2% (v/v) in Spanish commercial ciders, whereas Symoneaux et al (30) reported a range of 2.7-5.7% (v/v) for French ciders. Additionally, the ethanol concentration reported by Buckee and Mundy (31) in beers from the UK was within 1-9% (v/v).…”

Section: Final Productsmentioning

confidence: 99%

Alcoholic beverage from the egg yolk aqueous fraction

Artime

Laca

et al. 2016

J. Inst. Brew.

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The development of new techniques for egg yolk fractionation gives new ovoproducts and also new by‐products and wastes. In particular, when the lipidic fraction from egg yolk plasma is obtained, an aqueous fraction, which still contains proteins, lipids and fermentable sugars, is generated. In this work, it is proposed to use this by‐product as substrate to produce a new alcoholic beverage. Fermentations employing Saccharomyces cerevisiae were carried out using this aqueous fraction, native or supplemented with glucose or molasses. The products obtained from supplemented media had ethanol concentrations similar to those found in commercial beverages (2.5–4.5% v/v). The highest ethanol production yield (91%) was obtained with the medium supplemented with molasses after three days of fermentation at 30°C. Results showed that a suitable fermented brew can be obtained to elaborate a beverage with adequate organoleptic characteristics. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Final Productsmentioning

confidence: 99%

Alcoholic beverage from the egg yolk aqueous fraction

Artime

Laca

et al. 2016

J. Inst. Brew.

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“…It is employed to determine chemical compositions in a variety of food matrices for quality control, such as pork meat [232], energy drink [212], apple fruit juice [214], cider [215,216], honey [236], and beer [201]. It is also applied to evaluate food processing, for example, monitoring lactic acid production during milk fermentation [230], estimating nonthermal processing of orange juice [217].…”

Section: Food Analysismentioning

confidence: 99%

Quantitative NMR Studies of Multiple Compound Mixtures

2017

Annual Reports on NMR Spectroscopy

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“…Today, 1 H NMR spectroscopy is the most popular among spectroscopic methods due to its simplicity (Rutledge, 1996) [26] and completeness of information (Majumdar et al, 2017;Richards, Hollerton, 2011) [23,27], thus accelerating chemical research, especially in the food industry (Abraham, Mobli, 2008) [20]. A large number of articles discuss the use of NMR for research of food products: honey, fruits, juices, vegetables, pastry, cheese, meat, fish, dairy products, starch and alcohol products (Zuriarrain et [1,2,5,6,9,10,11,17,25,28,32]. This method provides comprehensive information with relatively simple obtaining spectra, thus greatly facilitating and accelerating chemical research (Hu et al, 2010;Nose et al, 2005;Roberts, 2002;Richards, Hollerton, 2011) [8,18,24,27].…”

Section: Introductionmentioning

confidence: 99%

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

Kuzmin¹,

Zubkova²,

Shendrik³

et al. 2018

Ukr

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Introduction. The aim of the publication is to study the mechanism of the establishment of relaxation of water-alcohol mixtures (WAM) in the main stages of creating vodka in the application of electrochemical activation (ECA) at the stage of Na-cationization process water softening. Materials and methods. 1 H NMR analysis was performed using: FT-NMR Bruker Avance II spectrometer (400 MHz); special capillary with acEtOHe-d6; high accuracy ampoules № 507-HP; dispenser; ethyl alcohol rectified (EAR); water softened by Na-cationization; WAM from EAR and softened water. Results and discussion. In this work, the equilibrium state of vodkas in the creation of WAM in the process of ECA of softened water by Nacationization is investigated. It has been established that electrochemical reactions lead to a change in the system of intermolecular interactions. Charging states of molecules in anolyte and catholyte lead to differences in the electron distribution, which affects the chemical displacements of hydroxyl protons. In relation to the softened water (δH2O=4.65 ppm), the anolyte with δH2O=(4.23; 4.22) ppm has a displacement of the hydroxyl proton in the «strong field» at Δf=170 Hz. The catholyte with δН2О=(4.56; 4.54) ppm has a displacement in the «strong field» at Δf=40 Hz. It has been proved that the WAM on anolyte (pH=2.43) and EAR has an acidic medium (pH=3.10), WAM in a catholyte (pH=11.08), and EAR has a meadow medium (pH=11.75). These polar ratios of H3O + to OHfor anolyte and catholyte lead to a restructuring of the structure in the alcohol/water system. It can be assumed that the proton exchange is accelerated, while there is one general signal of mobile protons EtOH+H2O. On the basis of the study a fundamental difference between the behavior of the WAM and the vodka prepared on softened water and water after ECA treatment was established. Found systems (alcohol/water) with a stable equilibrium, which are characterized by a high degree of generalization of protons, as well as characteristic rates of exchange for it. Conclusions. The experimental data obtained prove the dependence of the speed and nature of the establishment of the thermodynamic equilibrium due to the relaxation of the WAM. It is shown that relaxation occurs at the simultaneous stabilization of the hydroxyl group of water and ethanol protons.

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Quantitative determination of ethanol in cider by 1H NMR spectrometry

Cited by 42 publications

References 23 publications

Alcoholic beverage from the egg yolk aqueous fraction

Alcoholic beverage from the egg yolk aqueous fraction

Quantitative NMR Studies of Multiple Compound Mixtures

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

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