Characterization of Volatiles in the Six Most Well-Known Distilled Spirits

Zhao, Yu; Zheng, Xiang Ping; Song, Pu; Sun, Zu Li; Tian, Tian Tian

doi:10.1094/asbcj-2013-0625-01

Cited by 24 publications

(24 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The harmonious complexity of the perceived flavor in the industrial brewer’s yeast is significantly important to ensure the best test in the end product (29). In the work, ATF1 gene was overexpressed in polyploid industrial brewer’s yeast through the insertion of the PGK1 promoter.…”

Section: Discussionmentioning

confidence: 99%

Increased Acetate Ester Production of Polyploid Industrial Brewer’s Yeast Strains via Precise and Seamless “Self-cloning” Integration Strategy

et al. 2019

View full text Add to dashboard Cite

Background Enhancing the industrial yeast strains ethyl acetate yield through a precise and seamless genetic manipulation strategy without any extraneous DNA sequences is an essential requisite and significant demand. Objectives For increasing the ethyl acetate yield of industrial brewer’s yeast strain, all the ATF1 alleles were overexpressed through “self-cloning” integration strategy. Material and Methods Escherichia coli strain DH5α was utilized for plasmid construction. ATF1 alleles were overexpressed through a precise and seamless insertion of the PGK1 promoter in industrial brewer’s yeast strain S6. In addition, growth rates, ATF1 mRNA levels, AATase activity, the fermentation performance of the engineered strains, and gas chromatography (GC) analysis was conducted. Results The two engineered strains (S6-P-12 and S6-P-30) overexpressed all ATF1 alleles but unaffected normal growth. The ATF1 mRNA levels of the S6-P-12 and S6-P-30 were all 4-fold higher than that of S6. The AATase (Alcohol acetyl transferases, encoded by ATF1 gene) activity of the two engineered strains was all 3-fold higher than that of the parent strain. In the beer fermentation at 10 ℃, the concentrations of ethyl acetate produced by the engineered strains S6-P-12 and S6-P-30 was increased to 23.98 and 24.00 mg L -1 , respectively, about 20.44% and 20.54% higher than that of S6. Conclusions These results verify that the ethyl acetate yield could be enhanced by the overexpressed of ATF1 in the polyploid industrial brewer’s yeast strains via “self-cloning” integration strategy. The present study provides a reference for target gene modification in the diploid or polyploid industrial yeast strains.

show abstract

Section: Discussionmentioning

confidence: 99%

Increased Acetate Ester Production of Polyploid Industrial Brewer’s Yeast Strains via Precise and Seamless “Self-cloning” Integration Strategy

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Cluster analysis , also known as numerical classification, refers to the process of grouping a collection of physical or abstract objects into multiple classes of similar objects. There are two main steps: select volatile aromatic compounds as variables and use SPSS software to standardise the data so that the average value of each variable becomes 0 with a standard deviation of 1; and specify the clustering object and select the Q‐type clustering analysis, using the samples as the analysis objects. The output of the data is a tree diagram, so that clustering of each category can be clearly identified.…”

Section: Methodsmentioning

confidence: 99%

“…Baijiu undergoes a unique brewing process and represents the sixth most distilled spirit in the world after brandy, rum, gin, whiskey and vodka . Chinese spirits can be classified into 10 aroma types: sauce, strong, light, rice, phoenix, mixed, sesame, special, ‘Chi’ and medicine .…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars

Wang

Qi²,

Yang

et al. 2019

J. Inst. Brew.

View full text Add to dashboard Cite

Baijiu – Chinese white spirits – contain a plethora of volatile compounds of which only some have been identified. This study reports two pre‐treatments, direct injection and headspace solid phase microextraction (HS‐SPME), coupled with gas chromatography mass spectrometry to analyse the volatile compounds of liquor distilled from grains fermented in 100‐, 200‐ and 300 year‐old cellars. Three samples from each cellar were analysed and 71 compounds were detected using direct injection with 75 compounds detected using HS‐SPME. The compounds included esters, alcohols, carboxylic acids, aldehydes and ketones and other compounds. Although both methods detected a similar number of compounds, the types of compounds detected differed. The collection times of the samples were divided into four stages according to their composition. This study provides an analytical foundation for further determining components in baijiu. © 2019 The Institute of Brewing & Distilling

show abstract

“…Commercial-grade spirits were complexed mixtures of water and ethanol with other chemicals [25,26]. Different sizes and colloidal stabilities achieved in different spirits were probably the result of different chemical compositions that influence the growth mechanisms and kinetics as well as the NP stability.…”

Section: Colloidal Synthesis and Stabililtymentioning

confidence: 99%

Commercial Spirits for Surfactant-Free Syntheses of Electro-Active Platinum Nanoparticles

Quinson

Simonsen

Kuhn

et al. 2021

Sustainable Chemistry

View full text Add to dashboard Cite

The Co4CatTM process is a simple, surfactant-free method to produce colloidal dispersions of precious metal nanoparticles in alkaline mono-alcohols. The synthesis is performed in low-boiling-point solvents and is relevant for industrial production. The robustness of the process is demonstrated by using three different commercial spirits as solvents to obtain Pt nanoparticles. The results demonstrate that careful control of the solvent purity is not needed to achieve the synthesis of stable 2 nm platinum nanoparticle colloids readily active electrocatalysts for energy conversion reactions like the methanol oxidation.

show abstract

Characterization of Volatiles in the Six Most Well-Known Distilled Spirits

Cited by 24 publications

References 26 publications

Increased Acetate Ester Production of Polyploid Industrial Brewer’s Yeast Strains via Precise and Seamless “Self-cloning” Integration Strategy

Increased Acetate Ester Production of Polyploid Industrial Brewer’s Yeast Strains via Precise and Seamless “Self-cloning” Integration Strategy

Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars

Commercial Spirits for Surfactant-Free Syntheses of Electro-Active Platinum Nanoparticles

Contact Info

Product

Resources

About