Determination of ethanol in liquor by near-infrared spectrophotometry with flow injection

Tipparat, Prapatsorn; Lapanantnoppakhun, Somchai; Jakmunee, Jaroon; Grudpan, Kate

doi:10.1016/s0039-9140(00)00610-x

Cited by 54 publications

(27 citation statements)

References 6 publications

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“…Fermented alcoholic beverages such as beers and wines are complex mixtures mainly composed of ethanol, water and carbohydrates [3–7], and a large number of minor compounds such as alcohols, acids, esters, aldehydes, polyphenols, metals, and amino acids [8–14]. Fermented alcoholic beverages are produced traditionally at small scale as well as industrially at large scale.…”

Section: Introductionmentioning

confidence: 99%

Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy

Debebe

Redi‐Abshiro

Chandravanshi

2017

Chemistry Central Journal

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BackgroundTraditional fermented alcoholic beverages are indigenous to a particular area and are prepared by the local people using an age-old techniques and locally available raw materials. The main objective of this work was the direct determination of ethanol in traditional fermented alcoholic beverages using mid infrared spectroscopy with partial least squares regression, verifying the robustness of the calibration models and to assess the quality of beverages.ResultsThe level of ethanol determination in Ethiopian traditional fermented alcoholic beverages was done using mid infrared spectroscopy with partial least squares regression (MIR-PLS). The calibration and validation sets, and real samples spectra were collected with 32 scans from 850–1200 cm−1. A total of 25 synthetic standards (calibration and validation sets) with ethanol (2–10% w/w) and sugars (glucose, fructose, sucrose and maltose) (0–5% w/w) compositions were used to construct and validate the models. Twenty-five different calibration models were validated by cross-validation approach with 25 left out standards. A large number of pre-treatments were verified, but the best pre-treatment was subtracting minimum + 2nd derivative. The model was found to have the highest coefficients of determination for calibration and cross-validation (0.999, 0.999) and root mean square error of prediction [0.1% (w/w)]. For practical relevance, the MIR-PLS predicted values were compared against the values determined by gas chromatography. The predicted values of the model were found to be in excellent agreement with gas chromatographic measurements. In addition, recovery test was conducted with spiking 2.4–6.4% (w/w) ethanol. Based on the obtained recovery percentage, 85.4–107% (w/w), the matrix effects of the samples were not considerable.ConclusionThe proposed technique, MIR-PLS at 1200–850 cm−1 spectral region was found appropriate to quantify ethanol in fermented alcoholic beverages. Among the studied beverages (Tella, Netch Tella, Filter Tella, Korefe, Keribo, Borde and Birz), the average ethanol contents ranged from 0.77–9.1% (v/v). Tej was found to have the highest ethanol content whereas Keribo had the least ethanol content. The developed method was simple, fast, precise and accurate. Moreover, no sample preparation was required at all. However, it should be noted that the present procedure is probably not usable for regulatory purposes (e.g. controlling labelling).

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Section: Introductionmentioning

confidence: 99%

Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy

Debebe

Redi‐Abshiro

Chandravanshi

2017

Chemistry Central Journal

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“…Optical spectroscopy in the near-infrared band, conventionally carried out in transmission mode by means of standard quartz cuvettes, demonstrated its effectiveness for predicting the alcoholic strength of a number of alcoholic beverages, thanks to the strong absorption of ethanol in this band 14,15,16 . However, since beer is a turbid medium, conventional spectroscopy could lead to misleading results because of the scattering effects which could vary with sample type.…”

Section: Predicting the Alcoholic Contentmentioning

confidence: 99%

Diffuse-light absorption spectroscopy for beer classification and prediction of alcoholic content

Ciaccheri

Baca

Russo

et al. 2012

Optical Sensing and Detection II

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“…Optical spectroscopy in the near-infrared band, conventionally carried out in transmission mode using standard quartz cuvettes, demonstrated its effectiveness for predicting the alcoholic strength of a number of alcoholic beverages, thanks to the strong absorption of ethanol in this band [3][4]. However, since beer is a turbid medium, conventional spectroscopy could lead to misleading results because of the scattering effects which could vary with sample type.…”

Section: The Beer Quality Indicatorsmentioning

confidence: 99%

Optical measurements and pattern recognition techniques for autheticating top-fermented and bottom-fermented beers and predicting the alcoholic strength

et al. 2012

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Two innovative non-conventional optical techniques were used to measure a collection of 70 commercial beers. Two beer types were considered, depending on the yeast used and temperature of fermentation: the top-fermented and bottom fermented, respectively. Top-fermented beers were produced with saccharomyces cerevisiae yeast between 15°-20°C. Bottomfermented beers were produced with saccharomyces uvarum (or pastorianus) between 7° and 12°C. 47 samples were golden Ale and Weiss beers (top-fermented), while 23 samples were golden Lager (bottom-fermented) beers. Their alcoholic strength varied in the 0.5-9.5%vol range. Color and turbidity were measured by means of scattered colorimetry, that is multi-wavelength and multi-angle spectroscopy performed in the visible band. Scattering-free diffuse-light absorption spectra in the nearinfrared band were measured by means of an integrating sphere. A multivariate processing of spectroscopic data was applied. The scattered colorimetry data showed beer discrimination according to fermentation method. The diffuselight spectroscopy data provided prediction of alcoholic content.

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Determination of ethanol in liquor by near-infrared spectrophotometry with flow injection

Cited by 54 publications

References 6 publications

Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy

Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy

Diffuse-light absorption spectroscopy for beer classification and prediction of alcoholic content

Optical measurements and pattern recognition techniques for autheticating top-fermented and bottom-fermented beers and predicting the alcoholic strength

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