Urethane-hydrolyzing enzyme from Citrobacter sp

Urethane, a cancer-causing chemical, was reported to contaminate alcoholic beverages such as whisky, liquor, wine and sake. Enzymatic removal of urethane would be a possible approach to remove this potentially hazardous chemical from alcoholic beverages. We found that Citrobacter sp. isolated from mouse feces stoichiometrically decomposed urethane to ethanol and ammonia. We named this enzyme "urethanase." Partially purified urethanase could hydrolyze several carbamates and some amides. However, urea, N-alkyl ureas and ethyl esters of organic acids were not hydrolyzed at all. These results suggest that urethanase belongs to the category of amidase. The enzyme was inactive in high concentrations of alcohol and at acidic pH and was practically ineffective for the elimination of urethane from alcoholic beverages.     

Determination of ethanol in alcoholic beverages by high-performance liquid chromatography-flame ionization detection using pure water as mobile phase

A method for the determination of ethanol in alcoholic beverages by high-performance liquid chromatography-flame ionization detection (HPLC-FID) was developed. An FID system could be directly connected to an HPLC system using pure water as a mobile phase. In a durability test using triacontylsilyl (C30)-silica gel stationary phase for 96 h, no significant change in the retention time of four alcohol compounds was observed. So the HPLC separation of alcoholic beverages was carried out on the C30-silica gel stationary phase. On application to the analysis of six kinds of alcoholic beverages, ethanol could be determined accurately by the proposed method.     

Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: development of a direct injection method

Free medium-chain fatty acids (MCFAs) can negatively influence the fermentation process and taste quality in alcoholic beverages. Ethyl hexanoate is important in providing a fruit-like flavour to drinks, particularly in Japanese sake. In this study, we developed a direct injection method for a gas chromatography-flame ionization detector following the semi-purification of chemical components, such as esters, alcohols and MCFAs in alcoholic beverages. Evaluation of MCFAs by this method gave a limit of detection on the order of sub-ppm and relative standard deviations less than 10% in standard solution. Good repeatability and recovery rates against MCFAs and ethyl hexanoate were also obtained in non-distilled real alcoholic beverages. Because this method enabled us to simultaneously quantify the concentrations of MCFAs and ethyl hexanoate, the proportion of ester against MCFAs was proposed as a quality control index. This method could be suitable for routine analysis in the alcohol beverage industry.     

A novel strategy to verification of adulteration in alcoholic beverages based on Schlieren effect measurements and chemometric techniques

A novel strategy to evaluation of adulteration in alcoholic beverages based on the measurement of the Schlieren effect using an automated FIA system with photometric detection is proposed. The assay is based on the Schlieren effect produced when beverage samples are injected in a single-line FIA system that uses water as carrier stream and a light-emitting diode-phototransistor photometer controlled by microcomputer as detector. The flow system presents limited mixing conditions which make possible to create gradients of refractive index (Schlieren effect) in the injected sample zone. These gradients are reproducible, characteristic of each alcoholic beverage and undergo specific modifications when adulterations with water or ethanol are imposed. Schlieren effect data of brandies, cachaças, rums, whiskies and vodkas were treated by SIMCA to elaborate class models applied in the evaluation of alcoholic beverages adulteration. Samples of the original matrix of each sort of beverages were adulterated in laboratory by adding water, methanol and ethanol in levels of 5% and 10% (v/v). These samples were used as test set to validate SIMCA class models. The verification of authenticity using Schlieren effect measurements presented good results making possible to identify 100% of the beverages samples adulterated in laboratory and 93% of the actual adulterated alcoholic beverages with confidence levels of 95%. As principal advantage, the automated system does not use reagents to carry out the analysis.     

Investigation into the structural composition of hydroalcoholic solutions as basis for the development of multiple suppression pulse sequences for NMR measurement of alcoholic beverages

An eight‐fold suppression pulse sequence was recently developed to improve sensitivity in ¹H NMR measurements of alcoholic beverages [Magn. Res. Chem. 2011 (49): 734–739]. To ensure that only one combined hydroxyl peak from water and ethanol appears in the spectrum, adjustment to a certain range of ethanol concentrations was required. To explain this observation, the structure of water–ethanol solutions was studied. Hydroalcoholic solutions showed extreme behavior at 25% vol, 46% vol, and 83% vol ethanol according to ¹H NMR experiments. Near‐infrared spectroscopy confirmed the occurrence of four significant compounds (‘individual’ ethanol and water structures as well as two water–ethanol complexes of defined composition – 1 : 1 and 1 : 3). The successful multiple suppression can be achieved for every kind of alcoholic beverage with different alcoholic strengths, when the final ethanol concentration is adjusted to a range between 25% vol and 46% vol (e.g. using dilution or pure ethanol addition). In this optimum region, an individual ethanol peak was not detected, because the ‘individual’ water structure and the 1 : 1 ethanol–water complex predominate. The nature of molecular association in ethanol–water solutions is essential to elucidate NMR method development for measurement of alcoholic beverages. The presented approach can be used to optimize other NMR suppression protocols for binary water–organic solvent mixtures, where hydrogen bonding plays a dominant role. Copyright © 2014 John Wiley & Sons, Ltd.     

A simple strategy for determining ethanol in all types of alcoholic beverages based on its on-line liquid-liquid extraction with chloroform, using a flow injection system and Fourier transform infrared spectrometric detection in the mid-IR

In this work, a simple strategy for the determination of ethanol in all types of alcoholic beverages using Fourier transform infrared spectrometric detection has been developed. The methodological proposal includes the quantitative on-line liquid-liquid extraction of ethanol with chloroform, through a sandwich type cell equipped with a PTFE membrane, using a two-channel manifold; and direct measurement of the analyte in the organic phase, by means of Fourier transform infrared spectrometry. The quantification was carried out measuring the ethanol absorbance at 877 cm⁻¹_, corrected by means of a baseline established between 844 and 929 cm⁻¹. The procedure, which does not require any sample pretreatment (except for the simple degassing of beer and gassy wine samples, and a simple dilution of spirits with water), was applied to determine ethanol in different alcoholic beverages such as beers, wines and spirits. The results obtained highly agree with those obtained by a derivative FTIR spectrometric procedure, and by head space-gas chromatography with FID detection. The proposed method is simple, fast, precise and accurate. Moreover, it can be easily adapted to any infrared spectrometer equipped with a standard transmission IR cell, and provides attractive analytical features, which are comparable to, or better than those offered by other published methods. In consequence, it represents a valid alternative for the determination of ethanol in alcoholic beverages, and could be suitable for the routine control analysis.     

Application of automated eightfold suppression of water and ethanol signals in 1H NMR to provide sensitivity for analyzing alcoholic beverages

The 400 MHz (1)H NMR analysis of alcoholic beverages using standard pulse programs lacks the necessary sensitivity to detect minor constituents such as methanol, acetaldehyde or ethyl acetate. This study investigates the application of a shaped pulse sequence during the relaxation delay to suppress the eight (1)H NMR frequencies of water and ethanol (the OH singlet of both water and ethanol, as well as the CH(2) quartet and CH(3) triplet of ethanol). The sequence of reference measurement for frequency determination followed by the suppression experiment is controlled by a macro in the acquisition software so that a measurement under full automation is possible (12 min per sample total time). Additionally, sample preparation was optimized to avoid precipitation, which is facilitated by 1:1 dilution with ethanol and pH 7.4 buffer. Compared with the standard water presaturation pulse program, the eightfold suppression allowed a significantly higher setting of receiver gain without receiver overflow, which significantly increased the signal-to-noise ratio by an average factor of 10. The signal intensities increased by a factor of 20. The resulting limits of detection (below 1 g/hl of pure alcohol) now allow the control of legal requirements for minor compounds in alcoholic beverages.     

Ethyl glucoside in human urine following dietary exposure: detection by 1H NMR spectroscopy as a result of metabonomic screening of humans

Metabonomic screening of human urine samples using 1H NMR spectroscopy has revealed the presence of signals resulting from the excretion of ethyl glucoside. Experiments in volunteers have demonstrated that this ethyl glucoside results from dietary exposure to the compound, which is present in beverages such as rice wine and sake, rather than representing a new route for the metabolism of ethanol by humans. The limited studies undertaken in volunteers indicate that ethyl glucoside has a longer biological half life than ethanol itself. The potential problems associated with using this glucoside metabolite as a marker of ethanol consumption are considered.     

Towards the Use of Adsorption Methods for the Removal of Purines from Beer

Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction on fermented alcoholic beverages, with emphasis on beer, as well as its purine compounds and their role in uric acid metabolism in the human body in relation to hyperuricemia and gout development. The several reported enzymatic, biological and adsorption methods envisaging purine compounds’ removal are then reviewed. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. Although the main topic of this review is on the removal of purine compounds from beer, other studies involving other matrices rather than beer or wort that are rich in purines are included, since they provide relevant clues on designing efficient removal processes. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden.     

An improved method for the measurement of the isotope ratio of ethanol in various samples, including alcoholic and non-alcoholic beverages

The isotope ratios of ethanol, an important constituent or ingredient of some foods and various beverages and fuels, provide information about biological and geographical origin and quality. We have developed an improved method for measuring the isotope ratio of ethanol in various samples by gas chromatography-high temperature conversion or combustion-isotope ratio mass spectrometry (GC-TC/C-IRMS) with headspace solid-phase microextraction (HS-SPME). A HS-SPME method was developed by optimizing several different parameters, including salt addition, incubation temperature and time, and extraction time. The HS-SPME method enabled us to determine the isotope ratio at low ethanol concentrations (0.08 mM) in 50 min with good precision (+/-0.3 per thousand for delta(13)C and +/-5 per thousand for deltaD). An advantage of this technique is that it can be adapted for use with samples which have high viscosity and contain many matrix compounds, such as alcoholic and non-alcoholic beverages.     

Alcohol sensor based on membrane-bound alcohol dehydrogenase

Ethanol is determined by a sensor system using purified, immobilized mernbrane-bound alcohol dehydrogenase frorn Gluconobacter suboxydans, attached to a platinum disk electrode (3 mm diameter), and covered with a dialysis membrane. Hexacyanoferrate (III) is used as the redox acceptor. To correct for the influence of interfering substances, this alcohol sensor is compensated by a control electrode which has no immobilized enzyme. The potential of these platinum electrodes was set at + 350 mV vs. Ag/AgCl. Linearity was observed in the range 0.1–5 mM ethanol, the response time was less than 5 min, the maximum sensitivity was obtained at 45°C and the optimum pH was in the range 4.5–5.5. The sensitivity decreased to 80% of the initial value after 1 month at 30°C. When the alcohol sensor system was applied to the determination of ethanol in alcoholic beverages, a good correlation was obtained between the results and those obtained by gas chromatography.     

Supported Noble Metal Catalysts and Adsorbents with Soft Lewis Acid Functions

Heterogeneous noble metal catalysts exhibit various functions. Although their redox functions have been extensively studied, we focused on their soft Lewis acid functions. Supported Au, Pt, and Pd catalysts electrophilically attack the π-electrons of soft bases such as alkynes, alkenes, and aromatic compounds to perform addition and substitution reactions. Hydroamination, intramolecular cyclization of alkynyl carboxylic acids, isomerization of allylic esters, vinyl exchange reactions, Wacker oxidation, and oxidative homocoupling of aromatics are introduced based on a discussion of the active species and reaction mechanisms. Furthermore, the adsorption of sulfur compounds, which are soft bases, onto the supported AuNPs is discussed. The adsorption and removal of 1,3-dimethyltrisulfane (DMTS), which is the compound responsible for the stale odor of “hine-ka” in alcoholic beverages, particularly Japanese sake, is described.     

Structural and thermal characterization of Fe(III) and Fe(II) complexes with tridentate ONO pyridoxal semicarbazone

In the scope of design and optimise the equipment for alcoholic distillate beverages production, a sufficient knowledge of physical properties and phase equilibria is necessary. In this paper we present the temperature dependence of excess molar volumes of the ternary system ethanol+water+1-propanol at the range 288.15–323.15 K and atmospheric pressure, due to the importance of the 1-propanol among the flavour compounds contained into this type of beverages. Derived properties were computed due to its importance in the study of specific molecular interactions.     

Optically specific detection of D- and L-lactic acids by a flow-injection dual biosensor system with on-line microdialysis sampling.

A flow-injection dual biosensor system with microdialysis sampling is proposed for the simultaneous determination of D-lactic and L-lactic acids. The dialysate from the microdialysis tube is delivered to a sample loop of the six-way autoinjector and then automatically injected into the flow-injection line with a dual enzyme electrode arranged in perpendicular to the flow direction. The dual enzyme electrode is constructed by hybridizing a poly(1,2-diaminobenzene) film into two sensing parts which respond selectively to D-lactic and L-lactic acids, respectively, without any cross-reactivity. The proposed flow-injection analysis method can be successfully applied to the simultaneous determination of D,L-lactic acids in alcoholic beverages.     

Enzymatic microreactors for the determination of ethanol by an automatic sequential injection analysis system

A sequential injection analysis system with two enzymatic microreactors for the determination of ethanol has been designed. Alcohol oxidase and horseradish peroxidase were separately immobilized on glass aminopropyl beads, and packed in 0.91-mL volume microreactors, working in line with the sequential injection analysis system. A stop flow of 120 s was selected for a linear ethanol range of 0.005-0.04 g/L +/- 0.6% relative standard deviation with a throughput of seven analyses per hour. The system was applied to measure ethanol concentrations in samples of distilled and nondistilled alcoholic beverages, and of alcoholic fermentation with good performance and no significant difference compared with other analytical procedures (gas chromatography and high-performance liquid chromatography).     

Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky

A simple and robust solvent suppression technique that enables acquisition of high‐quality 1D ¹H nuclear magnetic resonance (NMR) spectra of alcoholic beverages on cryoprobe instruments was developed and applied to acquire NMR spectra of Scotch Whisky. The method uses 3 channels to suppress signals of water and ethanol, including those of ¹³C satellites of ethanol. It is executed in automation allowing high throughput investigations of alcoholic beverages. On the basis of the well‐established 1D nuclear Overhauser spectroscopy (NOESY) solvent suppression technique, this method suppresses the solvent at the beginning of the pulse sequence, producing pure phase signals minimally affected by the relaxation. The developed solvent suppression procedure was integrated into several homocorrelated and heterocorrelated 2D NMR experiments, including 2D correlation spectroscopy (COSY), 2D total correlation spectroscopy (TOCSY), 2D band‐selective TOCSY, 2D J‐resolved spectroscopy, 2D ¹H, ¹³C heteronuclear single‐quantum correlation spectroscopy (HSQC), 2D ¹H, ¹³C HSQC‐TOCSY, and 2D ¹H, ¹³C heteronuclear multiple‐bond correlation spectroscopy (HMBC). A 1D chemical‐shift‐selective TOCSY experiments was also modified. The wealth of information obtained by these experiments will assist in NMR structure elucidation of Scotch Whisky congeners and generally the composition of alcoholic beverages at the molecular level.     

Graphene Paste Electrode: Analytical Applications for the Quantification of Dopamine,Phenolic Compounds and Ethanol

This work reports the analytical applications of a graphene paste electrode (GrPE) for the quantification of dopamine, ethanol and phenolic compounds. Dopamine was detected by differential pulse voltammetry‐adsorptive stripping with medium exchange at submicromolar levels even in the presence of high excess of ascorbic acid and serotonin. The electrocatalytic activity of graphene towards the oxidation of NADH and the reduction of quinones allowed the sensitive amperometric determination of ethanol and phenols using GrPE modified with alcohol dehydrogenase/NAD⁺ or polyphenol oxidase, respectively, with successful applications in real samples like alcoholic beverages and tea.     

Microrobots in Brewery: Dual Magnetic/Light-Powered Hybrid Microrobots for Preventing Microbial Contamination in Beer

Yeasts play a key role in the production of alcoholic beverages by fermentation processes. However, because of their continuous growth, they commonly cause spoilage of the final product. Herein, we introduce dual magnetic/light-responsive self-propelled microrobots that can actively move in a beer sample and capture yeast cells. The presence of magnetic nanoparticles on the surface of the microrobots enables their magnetic actuation under fuel-free conditions. In addition, their photoactivity under visible-light irradiation leads to an overall enhancement of their swimming and yeast removal capabilities. It was found that after the application of the microrobots into a real unfiltered beer sample, these micromachines were able to remove almost 100 % of residual yeasts. In addition, these microrobots could also be added at the initial step of the fermentation process without altering the final beer properties, such as alcohol level, color, and pH. This work demonstrates the potential of using externally actuated microrobots as an innovative and low-cost solution for avoiding yeast spoilage in complex liquid environments, such as alcoholic beverages. Therefore, these autonomous self-propelled microrobots open new avenues for future applications in the food industry.     

Determination of ethanol in fuel ethanol and beverages by Fourier transform (FT)-near infrared and FT-Raman spectrometries

Fourier transform-near infrared (FT-NIR) and FT-Raman spectrometries have been used to design partial least squares (PLS) calibration models for the determination of the ethanol content of ethanol fuel and alcoholic beverages. In the FT-NIR measurements the spectra were obtained using air as reference, and the spectral region for PLS modeling were selected based on the spectral distribution of the relative standard deviation in concentration. In the FT-Raman measurements hexachloro-1,3-butadiene (HCBD) has been used as an external standard. In the PLS/FT-NIR modeling for ethanol fuel analysis 50 ethanol fuel standards (84.9-100% (w/w)) were used (25 in the calibration, 25 in the validation). In the PLS/FT-Raman modeling 25 standards were used (13 in the calibration, 12 in the validation). The PLS/FT-NIR and FT-Raman models for beverage analysis made use of 24 standards (0-100% (v/v)). Twelve of them contained sugars (1-5% (w/w)), one-half was used in the calibration and the other half in the validation. Different spectral pre-processing were used in the PLS modeling, depending on the type of sample investigated. In the ethanol fuel analysis the FT-NIR pre-processing was a 17 points smoothed first derivative and for beverages no spectral pre-processing was used. The FT-Raman spectra were pre-processed by vector normalization in the ethanol fuel analysis and by a second derivative (17 points smoothing) in the beverage analysis. The PLS models were used in the analysis of real ethanol fuel and beverage samples. A t-test has shown that the FT-NIR model has an accuracy equivalent to that of the reference method (ASTM D4052) in the analysis of ethanol fuel, while in the analysis of beverages, the FT-Raman model presents an accuracy equivalent to the reference method. The limits of detection for NIR and Raman calibration models were 0.05 and 0.2% (w/w), respectively. It has also been shown that both techniques, present better results than gas chromatography (GC) in evaluating the ethanol content of beverages.     

Fluorometric determination of urea in alcoholic beverages by using an acid urease column-FIA system

An acid urease column was applied to a fluorometric flow-injection analysis (FIA) system as a recognition element for determination of urea in rice wines.

The acid urease has specific properties of showing its catalytic activity in low pH range and tolerance to ethanol in comparison to those of a urease from jack-beans. The enzymes were covalently immobilized onto porous glass beads with controlled pore size and then, packed into a small polymer column. The flow-type of the biosensing system was assembled with a sample injection valve, the immobilized enzyme column, and a flow-through quartz cell attached to a fluorescent spectrophotometer. Citrate buffer (50 mM, pH 5.0) as the carrier solution was continuously pumped through the system. Sample solutions were introduced into the system via a rotary injection valve. A standard urea solution was measured through monitoring variations in fluorescent intensity attributable to fluorescent isoindole derivatives formed by coupling with ammonia molecules released in the enzymatic hydrolysis of urea and orthophthalaldehyde reagents. The fluorescent intensity was measured under the conditions of λ_ex = 415 nm and λ_em = 485 nm. A wide, linear relationship was obtained between the concentration of urea (1.0–100 μM) and the variation in fluorescent intensity. The monitoring did not suffer from ethanol and various amino acids contained in rice wines. Real samples pretreated with ion exchange resins for removal of endogenous ammonia were introduced into the FIA system and urea in the samples was determined. These results were compared with those obtained with use of an F-kit method. The proposed FIA system should present sensitive, selective and convenient analysis of urea in alcoholic beverages.