Fermentation, alcoholic regulation

Lee JY et al (2011) Engineering butanol-tolerance in Escherichia coli with artificial transcription factor libraries. Biotechnol Bioeng 108(4) 742-749 Leonardo MR, Cunningham PR, Clark DP (1993) Anaerobic regulation of the adhE gene, encoding the fermentative alcohol dehydrogenase of Escherichia coli. J Bacterid 175... 

Irish Whiskey. Irish whiskeys are blends of grain and malt spirits three or more years of age that are produced in either the RepubHc of Ireland or Northern Ireland and comply with the respective laws regulating their manufacture. Since no peat is used in the malting process, Irish whiskey lacks the smokey character of Scotch. In the manufacturing process, the malt is soaked in water and milled to produce the wort. The fermentation usually takes about 60 hours. The first distillation in a pot stiU yields a 22—23% alcohol product. A second pot stiU distiUation produces a product that is 45—46% alcohol. This is foUowed by a third distiUation in another pot stiU to yield the Irish whiskey of about 68—70% alcohol. 

The elucidation of the genetics and regulations of the Ehrlich pathway leading from amino acids to alcohols and the corresponding acids and esters—a pivotal metabolic route to flavours generated by traditional food fermentation processes—has attracted much research interest in the past. More recent inves-... 

The effects of initial amelioration are most readily discernible in the alcohol and acid content of the new wine. Instead of alcohol concentrations of 7-10%, the new wines contain 12-13%. The effect of partial amelioration on acid content is illustrated in Table VIII. The total acid values of the new wines are the result both of partial amelioration and deposition of tartrates during the alcoholic fermentation. Even so, most of the acid values remain high, and additional techniques must be employed to reduce the acid content to an acceptable level. Processes currently used include further amelioration, blending several native varieties and hybrids of the same or different vintages, blending a small proportion of low-acid vinifera wine, and encouraging the malo-lactic fermentation. Treatment with calcium carbonate is permitted by federal regulations and occasionally is used to reduce natural acidity in the absence of a malo-lactic fermentation. 

Ethanol Alcohol oxidase, alcohol Alcoholic beverages Fermentation process control, tax regulations... 

To simplify study of the fed-batch alcoholic fermentation process and with the purpose of regulating the substrate concentration in the fermentation medium, the following assumptions were made (1) the substrate concentration in the feed is constant and (2) the volume change in the fermentor is a function of feed flow. 

See also Oxidative Phosphorylation (from Chapter 15), Regulation of Glycolysis, Fructose-2,6-Bisphosphate Regulation (from Chapter 16), Reactions/Energies of Glycolysis, Lactic Acid fermentation. Pyruvate Decarboxylase, Alcohol Dehydrogenase, Alcoholic Fermentation, Aerobic vs. Anaerobic Glycolysis... 

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