Alcoholic beverages (beverage) — Ingredient · Foodgeist

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Alcoholic beverages (beverage) — Ingredient · Foodgeist

What science says

compound effect

“Distilled spirits contained 50-330 ng EC/g (ppb), fortified wine 40-160 ppb, table wine 10-50 ppb, and soy sauce 15-70 ppb.”

ethyl carbamate (EC) → is present in → alcoholic beverages and soy sauce

Determination of Ethyl Carbamate in Alcoholic Beverages and Soy Sauce by Gas Chromatogr...DOI →1994DOI

compound effect

“This IUPAC review covers the earlier studies of the 1970s on the analysis, occurrence and formation of ethyl carbamate (EC) in foods and alcoholic beverages”

Ethyl carbamate (EC) → occurs → alcoholic beverages and foods

Ethyl carbamate (urethane) in alcoholic beverages and foods: A review DOI →1990DOI

technique parameter

“The advantages of using flocculent yeast strains in the production of other alcoholic beverages (wine, cachaça and sparkling wine), in the production of renewal fuels (bio-ethanol), in modern biotechnology (production of heterologous proteins) and in environmental applications (bioremediation of heavy metals) are highlighted.”

flocculent yeast strains → are used in → production of other alcoholic beverages (wine, cachaça and sparkling wine), production of renewal fuels (bio-ethanol), modern biotechnology (production of heterologous proteins), and environmental applications (bioremediation of heavy metals)

Flocculation in Saccharomyces cerevisiae: a review DOI →2010DOI

compound effect

“esters play a key role in the sensorial quality of fermented alcoholic beverages like beer, wine and sake.”

esters → play a key role in → sensorial quality of fermented alcoholic beverages

Production and biological function of volatile esters in <i>Saccharomyces cerevisiae</i>DOI →2009DOI

ingredient property

“Basados en el valor nutricional del lactosuero, un numero de usos comerciales se han obtenido como etanol, acidos organicos, bebidas no alcoholicas, bebidas fermentadas, biomasa, concentrados, aislados e hidrolizados de proteina, peliculas comestibles, medio de soporte para encapsular sustancias, produccion de xantana, enzimas, separacion de la lactosa para fines endulzantes en alimentos entre otras aplicaciones.”

Lactosuero → is used in → various commercial applications such as ethanol, organic acids, non-alcoholic beverages, fermented beverages, biomass, concentrates, isolated and hydrolyzed proteins, edible films, encapsulation support, xanthan production, enzymes, lactose separation for sweetening in foods, and other applications

Lactosuero: importancia en la industria de alimentos.2009