Ethanol in beer

Because there are 0.858 moles of ethanol in 1.00 L of beer, the concentration of ethanol in beer is 0.86 M (taking into account significant digits). 

Nevoigt, E., Pilger, R., Mast-Gerlach, E., Schmidt, U., Freihammer, S., Eschenbrenner, M., et al. (2002). Genetic engineering of brewing yeast to reduce the content of ethanol in beer. FEMS Yeast Research, 2, 225-232. 

Figure 9-1. Rates of absorption of ethanol from Heidenhain pouches of dogs stomachs plotted against the initial concentration of ethanol in the pouch. The constant k indicated by + is the rate of absorption divided by the mean concentration of ethanol in the pouch. Filled circles represent absorption from 100 mN HCI, and open circles represent absorption from phosphate buffer, pH 7.5. B indicates the concentration of ethanol in beer S indicates the concentration of ethanol in Spanish sherry and M indicates the concentration of ethanol in a martini made of four parts gin and one part dry vermouth stirred over ice for 60 seconds and then decanted, sampled, and disposed of. (From Davenport HW. Ethanol damage to the canine oxyntic glandular mucosa. Proc Soc Exp Biol Med 126 657-662, 1967.)...

Beverages Milk, Soft and Hard In particular, ethanol in beer, wines and spirits is easily determined with near-infrared spectroscopy. 66-78... 

The application of such techniques can reduce considerably the energetic costs in the next step, the distillation of ethanol from beer. 

Piovesta s alcohol oxidase, from the yeast Pichia pastor is. Described as "equally active on methanol and ethanol" (D. Ranasiak arid T. Hopkins, Provest a, personal communication) it is "one-third as active no ethanol than on methanol.." on an enzyme electrode (Hopkins and Muller (in )). The commercial product is virtually devoid of catalase and has a pH stability profile (5. -8. 3) that see/n.s to rule out its use in beer or wines. Alcohol oxidase is still of interest... 

Figurc 12.9. Continuous-flow enzymatic determination of ethanol in beverages. To the right is a series of six standards (0-0.4%) followed by six samples- orange juice (1 and IO%Wv), bottled beer (1 and 10%v/v), red wine (l%v/v) and liqueur (l%v/v), all analysed in triplicate (from P. J. Worsfold, Chemistry in Britain, December, 1988)...

Ethanol, the alcohol present in beer, wine, and other alcoholic beverages, is formed by the fermentation of sugar, quite possibly the oldest example of organic synthesis. Ethanol can also be made in the lab by a totally different process, but the ethanol produced in the lab is identical to the ethanol produced by fermentation. Alcohols including ethanol are discussed in Chapter 9. 

Examples of simple organic compounds—methane, a component in natural gas ethanol, the alcohol in beer and wine and trichloroflouromethane, a refrigerant and aerosol propellant implicated in ozone destruction Some complex organic compounds that are useful dmgs—the antibiotic amoxicillin, the antidepressant fluoxetine (Prozac), and AZT, a drug used to treat HTV... 

The remaining liquid is sent to a distillation column known as a beer column, which concentrates the alcohol to about 40mol% ethanol and 60mol% water in the distillate. The recovery of ethanol in the beer column is 99.9%. The bottoms stream from the beer column contains the remaining components of the fermentation broth and can be processed for use as animal feed. 

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