Ethanol is a material that has a high demand from different industries such as fuel, beverages, and other industrial applications. Commonly, ethanol has been produced from yeast fermentation using sugar crops as a feedstock. However, food waste (FW)...
Cachaça is one of Brazil’s most important distilled spirits, and its chemical and sensory quality is strongly influenced by the technological conditions adopted throughout production. Among the physicochemical parameters used to assess q...
Baijiu is a popular alcoholic beverage with a long history in China. However, the widespread presence of the ethyl carbamate (EC) carcinogen has raised many food safety concerns. To date, the main precursors of EC and its formation process have not b...
In red tea production, fermentation is critical for flavor. However, manual determination of its stages is inaccurate and inefficient, often spoiling flavor and lowering product value. To solve this, this study combines CNN and knowledge distillation...
Anaerobic fermentation (AF) to produce sustainable short-chain organic acids (SCOAs) has found no commercial application so far. This is due to several limitations, including the high energy consumption of the SCOAs’ separation from water by di...
Chinese Baijiu distiller’s grains are by-products of the Chinese Baijiu brewing process, characterized by high water content, high acidity, and high fiber content, which make them unsuitable for animal feed, especially for monogastric animals....
Distiller’s grain is rich in natural active ingredients and can be used as an excellent antioxidant feed for goats. The current study aimed to assess the feeding value of four different types of distiller’s grains with an in vitro gas pro...
The effect of conditions of rye cultivation (conventional and organic) and method of mash preparation and fermentation, as well as supportive enzyme and yeast strains on the alcoholic fermentation efficiency and chemical composition of the obtained d...
Determining the effects of fermentation duration on the microbial ecosystem, potential pathogenic risks, and metabolite generation during the fermentation of distilled grains is essential for safeguarding the safety and enhancing the nutritional prof...
The production of neutral distilled spirits is increasing worldwide due to the popularity of beverages such as vodka and gin. Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employe...
The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central r...
Aquaculture requires new, economical, and eco-friendly protein sources to replace traditional fisheries and plant ingredients. Using agriculture by-products as protein sources would reduce land-based feed production pressure and waste production, pro...
China annually produces around 20 million tons of distiller’s grains, whose utilization is important for resource efficiency. These grains are rich in crude protein (CP), crude fiber (CF), and other nutrients, though their composition varies by...
Sorghum distillers grains (SDGs) produced from a sorghum liquor company were used for generating biohydrogen via dark fermentation at pH 4.5–6.5 and 55 °C with a batch test, and the biohydrogen electricity generation potential was evaluated...
The objective of this study was to determine the efficiency of rye and barley starch hydrolysis in mashing processes using cereal malts as a source of amylolytic enzymes and starch, and to establish the volatile profile of the obtained agricultural d...
Since ancient times, various herbs have been used in Asia, including Korea, China, and Japan, for wound healing and antiaging of the skin. In this study, we manufactured and chemically analyzed a novel distillate obtained from a fermented mixture of...
This study evaluated the effects of dietary incorporating with fermented distillers grains (FDGs) on growth performance, nutrient digestibility, rumen fermentation, and ruminal/fecal microbiota in crossbred Simmental steers. During a 28-day feeding t...
The shortage of feed protein has plagued the development of the animal husbandry industry in China. In this study, a new three-stage fermentation technology for producing distillers’ grain feed protein was developed by introducing Aspergillus n...
This study evaluated the effects of dietary probiotic-fermented corn wet distillers grains (FCWDGs) on finishing pigs. Three Bacillus subtilis strains (CGMCC21218, CCTCC2022073, and CICC10275) were used to ferment corn wet distillers grains, yielding...
The impact of nutritional enrichment with bio-fermented distillers grain (FDG) on broiler growth, intestines, and cecal microbial community were evaluated. A total of 240 five-day-old male chicks were randomly and evenly distributed into three treatm...
When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (HCN) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents wer...
Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage. Hydrolysis was utilized to release simple...
Mycotoxins (ochratoxin A (20 ppb), aflatoxin B1 (40 ppb), deoxynivalenol (4 ppm), and zearalenone (800 ppb)) were intentionally added to rice bran raw materials. After fermentation, their contents were determined in the distillate and distillery stil...
Fermented distillers’ grains (FDG) are commonly used to enhance the health and metabolic processes of livestock and poultry by regulating the composition and activity of the intestinal microbiota. Nevertheless, there is a scarcity of research o...
Innovative low-temperature disintegration (process temperature 55 °C and oxygen concentration 0.2 mg/dm3) can be an economically rational technology to intensifying energy production from renewable sources. The proposed process can achieve a degr...
This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the ferment...
There has been a recent shift in the global wine market towards reduced-alcohol wines. Muscadine grapes (Vitis rotundifolia) have become a popular choice in many emerging markets; however, their suitability in reduced-alcohol wine production has not...
Whisky is well-known worldwide owing to its unique flavor, and its fermentation and distillation conditions have a significant effect on its aroma. In this paper, new-make spirits were prepared by four fermentation conditions (two distilling yeasts a...
This study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy. Using traditional distillation methods, the evolution of key volatile compoun...
Spirit drink, known in Central and Eastern Europe as ‘okowita’ (its official designation is ‘spirit’), is obtained by distilling fermented plant raw materials. Unlike vodka, which is produced from highly purified ethyl alcohol...
In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages. The aim of this research was to investigate the potential of using Istrian albumin cheese wh...
Apple producers are looking for new markets to dispose of their harvest surpluses. One of the solutions may be the production of apple spirits by small distilleries. This study aimed to evaluate the influence of apple cultivars and technological trea...
Lactic acid (LA) is an important chemical with diverse applications in various industries. LA can be produced by the fermentation of different substrates by many microorganisms such as bacteria, fungi, yeasts, and algae. Lactic acid bacteria (LAB) ar...
Whiskey production originated in Scotland in the 15th century and was based on malted barley. As Scotch-Irish settlers came into the Ohio river valley, they began fermenting and distilling the primary grain of North America, maize. These earlier sett...
High-temperature fermentation (HTF) of ethanol can reduce costs of cooling, sterilization, and related equipment compared to the costs of general ethanol fermentation. To realize HTF, however, there are various issues to be considered, such as the fe...
The soju (Korean traditional distilled liquor) market is increasing worldwide. However, in contrast to well-explored distilled liquors, including baijiu (China) and shochu (Japan), soju is less investigated, with limited research on its aroma charact...
In this paper, the possibility to obtain an alternative source of energy from methane fermentation, catalysed by biomass, has been discussed in detail. As a main substrate, the distillation residue from the distillery industry was taken in the case o...
In the present study, changes in the physicochemical indices, ethyl carbamate (EC) precursor and EC contents, and microbial communities of fermented grains under different fermentation patterns during strong-aroma Baijiu (SAB) fermentation and change...
The indigenous yeasts associated with the spontaneous fermentation of phenolic-rich rose oil distillation wastewater (RODW) generated after the industrial distillation of rose oil were studied. The ITS-rDNA sequence analysis of the samples collected...
Alcoholic fermentations were performed, adapting the technology to exploit the residual thermal energy (hot water at 83–85 °C) of a cogeneration plant and to valorize agricultural wastes. Substrates were apple, kiwifruit, and peaches wastes; and corn...
The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty...
In strong-flavor Baijiu brewing, surface spraying of recycled distillation tail liquor (TL) leads to volatile aroma loss, uneven substrate distribution and localized fermentation inhibition. A patented telescopic subsurface injector was adopted to de...
This study developed a solid-state fermentation system based on Trichoderma harzianum, which significantly enhanced the nutritional value of distiller’s grain (DG) feed through a multi-stage synergistic treatment process. During the cellulase p...
Mezcal is a Mexican alcoholic beverage elaborated by the distillation of fermented maguey (Agave genus) juice. In Mexico, there is an extensive variety of fermented beverages that embody many of the cultural traditions of this country. They are assoc...
Previous studies highlighted Brettanomyces claussenii as a versatile yeast that produces ethanol or acetic acid from lactose, or selectively metabolizes glucose while leaving behind galactose, depending on different operational conditions. This flexi...
The aim of this study was to evaluate the influence of different starch liberation and saccharification methods on microbiological contamination of distillery mashes. Moreover, the effect of hop α-acid preparation for protection against microbial inf...
Whisky is one of the leading distilled spirits and is produced in multiple countries under the regulatory standards of its country of origin. The spirit is usually produced from barley malt that may have other cereals present and produces a fermentab...
Baijiu is a renowned Chinese distilled liquor, notable for its distinctive flavor profile and intricate production process, which prominently involves fermentation and distillation. Ethyl carbamate (EC), a probable human carcinogen, can be potentiall...
New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be...
Cellulosic ethanol (CE) can not only be produced from a nonedible, cheap, and abundant lignocellulose feedstock but also can reduce carbon footprint significantly compared to starch ethanol. Despite great stimulation worldwide, CE production has not...
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