Dealcoholation with

Sample History. A malt sample which had been treated with gibberellic acid at a 1-p.p.m. level was submitted to Hiram Walker Sons, Inc., for use in a pilot scale (0.16 bushel) bourbon fermentation. After fermentation, the beer was dealcoholized with steam and the grain residue was concentrated and dried in a tray dryer at 160° to 170° F. 

While the concept of extract is relatively unambiguous, its precise definition is difficult. The problem is how to dealcoholize the wine with-... 

Iron (MA-F-AS322-05-FER). Reference method it is quantified by AAS in the diluted and dealcoholized wine at 248.3 nm. Iron (970.19). Method I a diluted solution of wine is analyzed by AAS at 248.3 nm and the concentration is quantified in comparison with alcoholized standards. 

Low alcohol or alcohol-free beers of 0.5-1.3% alcohol may be produced by interruption of the fermentation, by boiling of the beer to distill part of the alcohol, by vacuum distillation, or by alcohol removal by reverse osmosis. The first two methods are the most common [16]. However, these methods result in the loss of desirable aroma substances along with the alcohol. This is remedied with used yeast, which is a reservoir of aroma substances. This is added at 2-10 mg/L to the dealcoholized beer just before filtration to restore the beer aroma. 

Two different sample preparation methods by size-exclusion and reverse-phase chromatography were proposed for analysis of PCs and PAs in wine. In the former, a volume of 5 mL of dealcoholized wine is passed through a Fractogel Toyopearl TSK gel HW-50 (F) (12 x 120 mm) column. The stationary phase is washed with 25 mL of water and the simple polyphenols are eluted with 50 mL of an ethanol/water/trifluo-roacetic acid 55 45 0.005 (v/v/v) solution. The polymeric fraction is recovered with 50mL of acetone/H20 60 40 (v/v). Figure 6.19 shows the LC/ESI-MS extracted ion chromatograms of dimers and trimers in a wine (Fulcrand et al., 1999). 

Sample preparation by reverse-phase chromatography can be performed using a Ci8 SPE cartridge 30 mL of dealcoholized wine are loaded onto the cartridge, after rinsing with 40 mL of water PAs are recovered with lOmL of acetone/water/acetic acid 70 29.5 0.5 (v/v/v) (Lazarus et al., 1999). A method for fractionation of polyphenols in wine by reverse-phase chromatography is reported in the flow diagram in Fig. 6.20 (Sun et al., 2006). 

A whiskey made by cooking the ground, unmalted cereal with spent liquor of a previous mash which has been dealcoholized by distillation. 

Dealcoholize 100 cc. of the wine by evaporation and dilute with H2O to the original volume. Transfer 10 cc. to a 2-liter porcelain dish and add about 1 liter of H2O and exactly 20 cc. of the indigo soln. Add the standard KMn04 soln., 1 cc. at a time, until the blue color changes to green then add a few drops at a time until the color becomes golden yellow. Designate the number of cc. of KMnC>4 soln. used as a. ... 

Treat 10 cc. of the dealcoholized wine, prepared as above, for 15 min. with boneblack filter and wash thoroughly with H20. Add 1 liter of H20 and 20 cc. of the indigo soln. and titrate with KMnC>4, as above. Designate the number of cc. of KMn04 used as b. ... 

Characterization of alcoholic beverages by electronic noses is difficult due to the masking effect of ethanol. However, Ragazzo-Sanchez and coworkers [29] have proposed the use of back-flush GC as a tool for the pretreatment of vapor samples before analysis. The dehydration and dealcoholization step is conducted in parallel with electronic nose detection so that analysis time is reduced. This approach allowed the detection of five molecules responsible for off-flavors in wine. PCA allowed for easy discrimination between controls and off-flavor samples. 

Dealcoholation. A. soln. of cholesta-4,6-diene in abs. etbanol irradiated 18 brs. under Ng with a 450 w. Hg-arc lamp equipped with Vycor filter, and the crude product chromatographed on alumina (activity I) 5, 7/ -cyclocholest-3-ene. Y 53%. - Simmons-Smith reaction (cf. Synth. Meth. 14, 858) gave a very low yield. F. e. s. P. G. Gassman and W. E. Hymans, Tetrahedron 24, 4437 (1968)... 

The effect of the nonalcoholic components of red wine was also studied [101,102]. By using wine and alcohol-free red wine extract, it was shown that although the alcohol component of the wine may be important for a favorable lipid pattern, such potential health benefits may be independent of the proposed antioxidant effects of red wine [92,100,103,104], In a 2001 study it was shown that polyphenols in dealcoholized red wine can reduce in vivo lipid peroxidation, as measured by F2-isoprostanes, in smoking subjects, whereas no reduction in lipid peroxidation was observed after red or white wine consumption [102], In 2001 human intervention study [102], it was shown that alcohol-free red wine extract can inhibit LDL oxidation ex vivo. A short-term ingestion of purple grape juice reduced LDL susceptibility to oxidation in patients with coronary artery disease [105,106]. 

A basic principle of the sol-gel process involves hydrolysis reaction of the metal alkoxides M(OR)b (M = Si, Ti, B, Zr, etc. R = alkyl group n — oxidation number) with water and subsequent polycondensation reaction by dehydration or dealcoholation to produce metaloxane sols as described below. 

Dealcoholized under vacuum SPE CIS Sep-Pak eluted with water (pH 7.0), 94... 

Dealcoholized under vacuum SPE Sephadex LH-20, eluted with 59... 

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