Differences in alcohol ethers acetone liquor

Postel et al. In whisky, the concentrations of long-chain carboxylic acid esters increase from ethyl hexanoate up to ethyl decanoate and then decrease, so that Cl8 ethyl esters are usually the last components to be detected. In Scotch whisky, the ethyl esters of hexadecenoic acid and hexadecanoic acid frequently occur in nearly equal amounts. Higher amounts of ethyl benzoate have been found in plum brandies ter Heide, Minor amounts of ethyl phenylacetate have been detected in cognac, German and French brandies and apple brandy Schreier et al.

The phenolic compounds determined in whisky by Nishimura and Masuda and by Lehtonen and Suomalainen are listed in Table The phenolic compounds found in cognac are 2-methoxyethylphenol 0. In addition, ortho-cresol, meta-cresol and para-cresol were detected as trace components. In a commercial dark Martinique rum, 4-ethylphenol 1.

Tannins are present in spirits matured in wooden caskes. Additives and contaminants a Flavouring additives Hops and hop extracts are used by breweries to improve the flavour of beers. The presence of nonvolatile, bitter and other substances — hop acids and volatile terpenes — in hops has been reviewed Verzele, and the chemical composition of hops is summarized in Table Table 37 Chemical composition of hops. Various plant extracts and essential oils are used in the manufacture of alcoholic beverages, in addition to synthetic products, to flavour liqueurs, aperitif beverages like vermouth and some vodkas.

For instance, the strongly flavoured Russian vodka subrowka contains a blade of sweet, or holy, grass Hierochloe odorata , beloved of the European bison, from which colouring matter and flavouring compounds are extracted by alcohol during storage. Many terpenic compounds, a number of ketones, alcohols, aldehydes, esters, lactones, phenols and phenol ethers, and acids have been identified as the flavour components of H. Anethole, which has a strong aniseed-like odour, is another natural substance encountered in many beverages, and particularly in liqueurs.

Natural anethole is obtained from plant materials, but it is also produced synthetically. Many yeasts can form small quantities of sulphur clioxide during fermentation. However, the sulphur dioxide formed in beers is bound to naturally occurring compounds, and only small amounts can be detected.

The sulphur dioxide content of German, Belgian and Dutch beers varies from none to 2. Sulphur dioxide is also one of the most important additives in wine making. It is added in aqueous solution or as potassium metabisulphite water solution; most is bound to aldehydes Ough, , pigments and polyphenols. Sulphur dioxide reacts slowly with free oxygen in wine and is therefore a poor antioxidant, unless it is added to wine at much higher levels than those generally accepted for inhibiting bacterial activity.

Addition of ascorbic acid to wine just before bottling maintains a moderate level of sulphur dioxide. In the presence of oxygen, ascorbic acid reacts rapidly to yield hydrogen peroxide and dehydroascorbic acid. Sulphur dioxide then reacts with hydrogen peroxide to form sulphate ions Ough, The use of sorbic acid hexa-2,4-dienoic acid is permitted to protect wine against the activity of bacteria and moulds. Certain genera of malolactic bacteria convert sorbic acid to 2-ethoxy-3,5-hexadiene Ough, A number of spirits contain added colouring agents on which little data have been published.

Concentrations of trace elements found in wines and some other alcoholic beverages are presented in Table Trace elements from grapes are transferred during crushing into the must and eventually into wine Eschnauer, The main trace elements are potassium, magnesium, calcium and sodium see Table 38 , but iron, copper, manganese and zinc are also present. A concentration of 0.

The natural lead content of German wines has been reported to be 0. It has been suggested that in younger wines the chromium content may be slightly higher 0. Interesse et al. Some of these contaminants have known toxicological and, in some cases, carcinogenic effects. Reviews on the chemistry of formation of nitrosamines, with special reference to malting, are available, which report that the most important source of N-nitrosodimethylamine NDMA in beer is malt kilning by reactions involving nitrogen oxides Wainwright, a , b ; a number of other kilning practices have been tested to reduce the quantities of N-nitrosamines in malt.

The concen-trations found in various alcoholic beverages are given in Table Table 39 Average amounts of N-nitrosamines in alcoholic beverages. Other nitrosamines that have been identified in beer include N-nitrosopyrrolidine Klein, and N-nitrosoproline Massey et al. In an investigation by Schuller et al. Takahashi increased the sensitivity of the method and was able to determine aflatoxins B1, B2, G1 and G2 at concentrations of 0.

Aflatoxins were found by Peers and Linsell in 16 of Kenyan beer samples at concentrations of 1—2. The probable source was rejected maize, which is often used in the production of local beers. Krogh et al. Ough b , found urethane in commercial ales 0. Numerous samples of distilled alcoholic beverages have been analysed for their urethane content, probably because of the high amounts found in stone fruit brandies. Christoph et al. Urethane contents of alcoholic beverages reported by Mildau et al.

Adam and Postel reported the following average urethane contents in some fruit brandies: kirsch 1. Its composition is tightly defined by government regulations in countries that tax alcoholic beverages. Denatured alcohol is used identically to ethanol itself except for applications that involve fuel, surgical and laboratory stock.

Pure ethanol is required for food and beverage applications and certain chemical reactions where the denaturant would interfere. In molecular biology , denatured ethanol should not be used for the precipitation of nucleic acids , since the additives may interfere with downstream applications.

As denatured alcohol is sold without the often heavy taxes on alcohol suitable for consumption, it is a cheaper solution for most uses that do not involve drinking. If pure ethanol were made cheaply available for fuel, solvents, or medicinal purposes, it would likely be enjoyed as a drink by many people without payment of alcoholic beverage taxes. This can result in blindness or death if it contains methanol. For instance, during the Prohibition in the United States , federal law required methanol in domestically manufactured industrial alcohols.

From 25—27 December , which was roughly at the midpoint of the "Noble Experiment" of nationwide alcohol prohibition, 31 people in New York City alone died of methanol poisoning. Substances such as pyridine are added to give the mixture an unpleasant odour , and agents such as syrup of ipecac may also be included to induce vomiting. New Zealand has removed methanol from its government-approved "methylated spirits" formulation.

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