Determination of Carbonyl Compounds in Alcoholic Beverages

Analytical Methods to Assess Carbonyl Compounds in Foods and Beverages

Compostos carbonílicos, tais como os aldeídos, são amplamente encontrados em produtos alimentares. Estes compostos podem originar-se de matérias-primas, fermentação alcoólica ou como produtos de uma grande variedade de reações químicas. Este Review apresenta estudos realizados para determinar contaminantes de aldeído em produtos alimentares. Entre os métodos utilizados para avaliar a presença d...

Alcoholic Beverages in India

CONSUMPtION OF ALCOHOLIC BeVeRAGeS

Most cultures throughout the world have traditionally consumed some form of alcoholic beverages for thousands of years, and local specialty alcoholic beverages still account for the majority of all those that exist. Only a small number have evolved into commodities that are produced commercially on a large scale. In world trade, beer from barley, wine from grapes and certain distilled beverages...

Consumption of Alcoholic Beverages

The predominant types of commercially produced alcoholic beverages are beer, wine and spirits. Basic ingredients for beer are malted barley, water, hops and yeast. Wheat may be used. Nearly all wine is produced from grapes, although wine can be also made from other fruits and berries. Spirits are frequently produced from cereals (e.g. corn, wheat), beet or molasses, grapes or other fruits, cane...

Alcoholic Beverages: Distillation

gical markers for alcohol abuse (review). Journal of Chromatography B 713: 245. Pounder DJ, Stevenson RJ and Taylor KK (1998) Alcoholic ketoacidosis at autopsy. Journal of Forensic Sciences 43: 812. Ruz J, Fernandez A, De Castro MDL and Valcarcel M (1986) Determination of ethanol in human Suids I. Determination of ethanol in blood, II. Determination of thanol in urine, breath and saliva (review...