Lead in alcoholic beverages: a second survey

Results are presented of a survey of lead in beers and wines. Evidence of low level lead contamination of draught beer was found in an earlier survey conducted previously but remedial action initiated by the Brewers' Society has apparently been successful in reducing this contamination. The position in respect of lead contamination of wine is less satisfactory. Wine poured from bottles which have been fitted with tin-coated lead closures may sometimes become contaminated by deposits of lead salts produced by corrosion of the lead closure. Results of a survey of wines from lead-capped bottles show that for bottles sampled during 1985/1986 the lead concentration in 20 out of 100 samples exceeded 1000 micrograms/l (equivalent to the statutory limit for lead in wine of 1 mg/kg as sold). Such contamination could give rise to undesirably high intakes of lead. Action being taken to reduce exposure from this source is described.     

Oak lactones in alcoholic beverages

Abstract

The identification of oak lactone(s) has led to numerous studies in an attempt to better understand their formation and contribution to overall alcoholic beverage flavor. This review is an attempt to report on and evaluate the 25 years of literature that has accumulated in the area. Special emphasis is placed on oak lactone occurrence, formation, synthesis, and sensory properties.     

Monoalkyl carbonates in carbonated alcoholic beverages

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector (C⁴D) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO₂ available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda; rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks.     

Hydrogen bonding of water-ethanol in alcoholic beverages

An alcoholic beverage is a type of water-ethanol solution with flavor and taste. The properties of the hydrogen bonding of water-ethanol in alcoholic beverages have not been clarified sufficiently. We investigated factors that could affect the hydrogen-bonding structure of water-ethanol on the basis of proton nuclear magnetic resonance (1H NMR) chemical shifts of the OH of water-ethanol and Raman OH stretching spectra. Not only acids (H+ and HA: undissociated acids) but also bases (OH- and A-: conjugate-base anions from weak acids) strengthened the hydrogen-bonding structure of water-ethanol. It was also demonstrated that the hydrogen bonding is strengthened by chemical components in alcoholic beverages (whiskey, Japanese sake, shochu). It can be suggested that hydrogen-bonding donors as well as acceptors in alcohol beverages, which exist as the initial components or are gained later on, should cause the tight association between water and ethanol molecules.     

酒中伏马菌素的研究进展

伏马菌素是近年来发现的一种重要的霉菌毒素,其通过污染多种粮食、水果,继而进入包括酒类产品在内的多种食品中,在动物和人类表现出神经毒害、免疫毒害以及致癌性等,危害很大.该文针对伏马菌素对人畜的危害性、在酒精饮料中伏马菌素的来源、检测方法以及降低其危害的措施等方面,综述了近年来的研究进展,以期引起对伏马菌素的重视,并为深入研究伏马菌素奠定基础.     

Analysis of ethyl carbamate in alcoholic beverages

Summary The paper describes a method for analysing ethyl carbamate in alcoholic beverages. A gas chromatographic/mass spectrometric (GC/MS)-system monitoring selected ions is used for quantification. Deuterated ethyl carbamate is used as the internal standard. The synthesis of this compound is also described. The results show a small deviation on repeated analysis and a recovery of nearly 100%. Several categories of alcoholic beverages were analysed. In each category some samples exceeding the Canadian limits were found. The method is based only on alcoholic beverages, but with modifications it should be applicable to any kind of food sample.

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Analyse von Ethylcarbamat in alkoholischen Getränken

Zusammenfassung Dieser Artikel beschreibt eine Methode für die Analyse von Ethylcarbamat in alkoholischen Getränken, wobei ein GC/MS-System für die Quantifizierung und Identifizierung angewendet wird, mit deuteriertem Ethylcarbamat als internen Standard. Die Synthetisierung dieser Verbindung wird beschrieben. Die Ergebnisse zeigen nur eine kleine Abweichung bei wiederholten Analysen und eine Wiederfindung von fast 100%. Verschiedene alkoholische Getränke wurden analysiert, wobei Proben die kanadischen Gesetzesgrenzen überschritten haben. Die Methode ist für alkoholische Getränke geeignet, aber nach Modifikation sollte sie ebenso für Analyse anderer Lebensmittel verwendet werden können.

     

Biogenic amines in alcoholic beverages produced in Taiwan

The biogenic amines tyramine, putrescine, cadaverine, 2-phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high-performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml^?1 with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml^?1. The levels of the other five amines in the tested samples were 0-7.0 μg ml^?1 for 2-phenylethylamine, 0-3.0 μg ml^?1 for putrescine, 0-2.9 μg ml^?1 for cadaverine, 0-4.5 μg ml^?1 for histamine, and 0-1.4 μg ml^?1 for tyramine. These levels seem unlikely to have adverse effects on human health.     

饮料酒中阿魏酸的研究进展

阿魏酸是天然的抗氧化剂,也是近年来国际认知的防癌物质。该文综述了阿魏酸的功效、酚酸类化合物的分析方法及饮料酒（葡萄酒、啤酒、黄酒、果酒和白酒）中阿魏酸的研究进展,为“适量饮酒,有益健康”提供科学依据。阐明阿魏酸在饮料酒中的含量差异 及形成机理,综述了提高饮料酒中阿魏酸含量的方法,为未来我国饮料酒中多酚类物质的研究提供理论指导和方法参考。     

Microbial deterioration of traditional alcoholic beverages in Nigeria

A study was carried out to investigate the microbiological quality and physico-chemical changes of “aged’’ cereal-based traditional alcoholic beverages in Nigeria. There were variations in the microorganisms isolated from sekete, pito and burukutu at post-production time of 72 h, but Saccharomyces cerevisiae, Acetobacter aceti, A. hansenii, A. pasteurianus, Alcaligenes, Flavobacterium, Lactobacillus plantarum and L. brevis were common to all samples. A vinegary flavour and off-odour were the pronounced characteristics of the deteriorating beverages. The decrease in the ethanol from 3% in the fresh product to 1% at the end of 72 h retailing period is proportional to the acetic acid content of the drinks. However, slight decreases were observed for lactic, malic, succinic and formic acid constituents of the beverages. Although no enterobacteriaceae was isolated, some of the identified isolates are potentially pathogenic, and can become injurious to the health of the consumers of “aged’’ batches of the beverages.     

Light sensitivity of colourants used in alcoholic beverages

Quantum yields for photobleaching in ethanol solutions of Hexacol Red 2G Supra (E 128), Hexacol Sunset Yellow FCF Supra (E 110), caramel colour (E 150) and Liquid Red Colour (E 128) based on carminic acid, have been determined at 25° C in continuous photolysis experiments using monochromatic light at each of three wavelengths 334 nm, 366 nm and 436 nm, in order to obtain an objektive measure of the sensitivity to ultraviolet and visible light of colourants used in alcoholic beverages. For photobleaching of carminic acid from Liquid Red Colour in fruit wine [pH 3.1, with 15% (v/v) ethanol] quantum yield was determined as 2.1·10^–2 mol·einstein^–1 for 334 nm irradiation, 1.3·10^–3 mol·einstein^–1 for 366 nm irradiation and 5.6·10^–5 mol·einstein^–1 for 436 nm irradiation, respectively. For Hexacol Sunset Yellow FCF Supra in fruit wine, the quantum yield for 334 nm irradiation was determined as 5.9·10^–4 mol·einstein^–1 and for 366 nm irradiation as 2.4·10^–4 mol·einstein^–1. Hexacol Red 2G Supra in fruit wine had a quantum yield of 3.7·10^–5 mol·einstein^–1 for 366 nm irradiation. For Hexacol Red 2G Supra and Hexacol Sunset Yellow FCF Supra for 436 nm irradiation and for Hexacol Red 2G Supra for 334 nm irradiation the quantum yields were less than 10^–6 mol·einstein^–1. The following order was determined for light sensitivity in fruit wine (366 nm light): Liquid Red Colour > Hexacol Sunset Yellow FCF Supra > Hexacol Red 2G Supra. The caramel colour in aquavit [pH 7.1, with 42% (v/v) ethanol] was moderately sensitive to light with a quantum yield almost independent of irradiation wavelength. Relative quantum yields were determined as 1.6 for 334 nm irradiation, 1.0 for 366 nm and 1.0 for 436 nm irradiation. The latter value corresponded to 2.6 g caramel per einstein absorbed.

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Lichtempfindlichkeit von Farbstoffen in alkoholischen Getränken

Zusammenfassung Um einen objektiven Wert für die Empfindlichkeit von Farbstoffen in alkoholischen Getränken gegenüber ultraviolettem und sichtbarem Licht festlegen zu können, wurde die Quantenausbeute für Photobleichung in ethanolischen Lösungen von Hexacol Red 2G Supra (E 128), Hexacol Sunset Yellow FCF Supra (E110), Caramel Farbe (E 150) und Liquid Red Colour (E 128; auf Carminsäure basieren) bei 25 °C in kontinuierlichen Photolyse-Experimenten mit monochromatischem Licht mit den Wellenlängen 334 nm, 366 nm und 436 nm bestimmt. Die Quantenausbeute für Photobleichung von Carminsäure in Liquid Red Colour in Fruchtwein (pH 3,1 mit 15%, v/v, Ethanol) war 2,1·10^–2 Mol·Einstein^–1 bei 334 nm; 1,3·10^–3 Mol·Einstein^–1 bei 366 nm und 5,6·10^–5 Mol·Einstein^–1 bei 436 nm. Die Quantenausbeute für Hexacol Sunset Yellow FCF Supra in Fruchtwein war 5,9·10^–4 Mol·Einstein^–1 bei 334 nm und 2,4·10^–4 Mol·Einstein^–1 bei 366 nm. Die Quantenausbeute für Photobleichung für Hexacol Red 2G Supra war 3,7·10^–5 Mol·Einstein^–1 bei 366 nm Bestrahlung. Für Hexacol Red 2G Supra und Hexacol Sunset Yellow FCF Supra war die Quantenausbeute bei 436 nm Bestrahlung geringer als 10^–6 Mol·Einstein^–1, das gleiche gilt für Hexacol Red 2G Supra bei 334 nm Bestrahlung. Folgende Reihenfolge der Lichtempfindlichkeit in Fruchtwein wurde festgestellt (bei 366 nm): Liquid Red Colour > Hexacol Sunset Yellow FCF Supra > Hexacol Red 2G Supra. Caramel Farbe in Aquavit (pH 7,1, mit 42%, v/v, Ethanol) war mäßig lichtempfindlich; die Quantenausbeute war fast unabhängig von der Bestrahlungswellenlänge. Relative Quantenausbeuten von 1,6 bei 334 nm, 1,0 bei 366 nm und 1,0 bei 436 nm wurden bestimmt. Der letzte Wert entspricht 2,6 g Caramel per Einstein.

     

酒精度快速测定仪测定饮料酒酒精度

利用酒精度快速蒸馏仪和酒精度快速测定仪测定分析了饮料酒的酒精度。验证了蒸馏过程中不同酒类的最佳馏出液质量,系统分析了该方法对饮料酒酒精度的测定准确性、精密度、适用性与不确定度。方法对不同酒精度的酒精度标准参比溶液以及15～25℃之间不同温度的酒精度标准参比溶液的测定结果均与参考值一致,无差异(P 0. 05)。利用该方法与密度瓶法同时对不同酒精度的蒸馏酒、发酵酒的酒精度进行测定,二者测定结果一致,无差异(P 0. 05),且酒精度快速测定仪的测定精密度(SD≤0. 01%vol)优于密度瓶法。酒精度快速测定仪可在20 s内完成酒精度的精确测定,操作简单、时效性强、重复性好,可广泛用于饮料酒企业生产指导,品控检测以及相关检测机构的日常检验。     

饮料酒中挥发性酚类物质分析方法研究进展

挥发性酚类化合物是饮料酒的香味组成部分,对于酒的闻香、口味及稳定性等方面均具有重要的作用.有研究者认为,4-乙基苯酚(4-EP)和4-乙摹愈创木酚(4-EG)这2种挥发性酚,其在酒中的总浓度小于400μg/L时,为酒的风味贡献了辛香、烟香韵和革香韵;当其总浓度了大于620μg/L时,会使酒中产生腥异味,掩盖酒的香味.因此对酒中挥发性酚类物质的分析测定一直是研究的课题.目前饮料酒中挥发性酚的测定,主要采用各种样品前处理过程结合气相色谱或液相色谱的方法.随着先进仪器和设备的使用,样品前处理过程不断简化,饮料酒中挥发性酚的分析和测定正逐步向着简单、快速、准确度高的方向发展.文中综述了饮料酒中挥发性酚类物质分析方法的研究进展.     

Antioxidant properties of commercial alcoholic and nonalcoholic beverages

Recent interest in food phenolics has increased greatly, because of their antioxidant and free radical scavenging abilities. Popular beverages in the world include tea, coffee, cocoa, beer, wine and fruit/vegetable juices. All of these beverages contain phenolic compounds. In present study total polyphenol content and in vitro antioxidant properties were investigated in 16 red wines, 5 white wines, 5 lager beers, 3 dark beers, 17 fruit juices and 5 vegetable juices. High polyphenol content was measured in red wines (1720 +/- 546 mg x L(-1)) and in some fruit juices such as elderberry and prunes (5,680 and 1,807 mg x L(-1), respectively). The concentration of polyphenols was between 159 and 5,680 mg x L(-1) in fruit juices and between 255 and 696 mg x L(-1) in vegetable ones, while low level of phenolics was observed in dark and lager beers and white wines (473, 376 and 392 mg x L(-1), respectively). All samples exhibited significant antioxidant properties such as hydrogen-donating ability, reducing power, chelating ability and total antioxidant status (TAS) value. These antioxidant properties strongly correlated with the total polyphenol content of the beverages.     

Variability of odour thresholds for some compounds in alcoholic beverages

In a study of the distribution of sources of variation in the interpretation of odour-threshold judgements, 16 aroma compounds in alcoholic beverages were examined by variance analysis and factor analysis at concentration levels corresponding to positive responses amounting to 50% and 75%. For the determination of threshold values, the concentration level corresponding to 50% positive responses was observed to be the better of these two alternatives from the aspect of statistical points and psychophysical responses. The detection threshold values in 9.45 % (by wt.) alcohol-water solution are mainly dependent upon the differences between the substances themselves, and the variation between subjects remains insignificant. Nevertheless, the odour-stimulating process caused by a compound can vary, despite the responses for all the groups of compounds being considered the same in regard to these threshold values.     

酒精饮料中氨基甲酸乙酯检测方法研究进展

氨基甲酸乙酯是一种多位点致癌物,酒精饮料中含有微量的氨基甲酸乙酯.概述了国内外酒精饮料中检测氨基甲酸乙酯含量的方法;阐述了检测方法中的样品前处理方法、质谱检测选择性离子控制模式、检测方法的国际合作研究及我国氨基甲酸乙酯检测方法,并展望了未来该领域研究的发展趋势.     

饮料酒中氨基甲酸乙酯检测方法研究进展

氨基甲酸乙酯存在于黄酒、葡萄酒等酒精类饮料中,对人体具有潜在致癌作用,已被国际癌症研究机构确定为2A级致癌物。随着我国居民生活水平不断提高,酒精类饮料的消费量日趋上升,导致人均氨基甲酸乙酯的暴露量也日益上升,但是我国目前仍未对饮料酒中氨基甲酸乙酯做出限量标准。自从1985年加拿大报道了酒中有较高的氨基甲酸乙酯含量后其检测方法备受兲注,本文介绍了用于检测饮料酒中氨基甲酸乙酯的常用方法如气相色谱法、气相色谱质谱联用法、高效液相色谱法、薄层色谱法、傅里叶变换近红外光谱法等,幵简述了其特点及应用。以期能为饮料酒中氨基甲酸乙酯检测方法的发展提供参考,同时,我国应尽快对饮料酒中氨基甲酸乙酯做出限量标准以保障饮料酒行业快速、健康发展,保护我国居民健康。     

Characterisation of Chinese alcoholic beverages by their congener contents

Using gas-liquid chromatography 33 Chinese alcoholic beverages were analysed for their contents of methanol, ethyl acetate, n-propanol, iso-butanol and iso-amyl alcohol (sum of 3-methyl-1-butanol and 2-methyl-1-butanol). A characteristic pattern of the ratios of some of the major congeners was observed. This was compared with the corresponding results for other alcoholic beverages obtained by the authors and by other workers. It was found that the ratios of iso-butanol: n-propanol, iso-amyl alcohol: n-propanol and methanol: n-propanol are useful criteria for the identification of Chinese alcoholic beverages.     

Trace metal concentrations in distilled alcoholic beverages and liquors in Nigeria

The concentrations of 12 metals (Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Ca, Mg and K) in 13 classes of alcoholic beverages were determined by atomic spectrometry after HNO₃/H₂O₂ digestion. The mean concentrations of metals (µg mL^?1) in these alcoholic beverages varied in the ranges 0.01–0.04, 0.02–0.24, 0.04–0.13, 0.01–0.28, 0.01–0.77, <0.001–0.12, 0.28–1.48, 0.004–0.33, 0.10–1.02, 1.43–162.86, 0.26–25.46 and 0.49–322.58 for Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Ca, Mg and K respectively. The concentrations of metals found in these particular alcoholic beverages were below the International Statutory Limits for metals in alcoholic beverages. The estimated daily intake of the metals based on a per capita consumption of 3.6 L per annum pure alcohol was <3% of the tolerable daily intake of each metal. The individual and combined target hazard quotients of the metals were <1, indicating no long‐term health concerns from the consumption of these alcoholic beverages based on their metal content alone. Copyright © 2014 The Institute of Brewing & Distilling     

Chemical studies on some Nigerian carbonated and alcoholic beverages

Carbonated beverages and different brands of lager beer bottled in Nigeria were analysed for carbohydrates, proteins, minerals, vitamins and alcohol, in order to provide basic data for the appraisal of their nutritive value. Seven carbonated beverages and five brands of lager beer were so analysed. The carbohydrate content of the carbonated drinks ranged from $\text{9·52–13·93}\text{g}\text{100}\text{g}$. They all contained sucrose, glucose and fructose. Calcium ranged from $\text{0·97–1·71}\text{mg}\text{100}\text{g}$; potassium, $\text{0·21–0·27}\text{mEq}\text{100}\text{g}$; sodium, $\text{1·58–5·20}\text{mEq}\text{100}\text{g}$. They contained no detectable amount of iron, traces of vitamin C, and negligible amounts of thiamin and riboflavin. The beers contained between 2·56 and $\text{4·17}\text{g carbohydrates}\text{100}\text{g}$. The main sugar was maltose. Alcohol (by weight) ranged from 3·77% to 5·20%. They were poor sources of minerals and vitamins. Some nutritional implications of these data are discussed.