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Alcoholic Beverages

The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform

Charles Ghommidh – 1st expert on this subject based on the ideXlab platform

  • off flavours detection in Alcoholic Beverages by electronic nose coupled to gc
    Sensors and Actuators B-chemical, 2009
    Co-Authors: Juan Arturo Ragazzosanchez, Pascale Chalier, M Calderonsantoyo, Dominique Chevalierlucia, Charles Ghommidh

    Abstract:

    In the present work, Alcoholic Beverages (beer and wines) tainted with off-flavour were analyzed by electronic nose after dehydration and desalcoholization procedure. Principal component analysis (PCA) and discriminant factorial analysis (DFA) of data allowed to clearly visualize the differences among the different Alcoholic Beverages and classify them independently of their ethanol content. Off-flavours detection in beer and wine samples was carried out successfully. Besides, it was shown that the identification of difference between a given beer and a tainted beer of the same brand was easier than the one of difference between two different beer brands. In contrast, concerning red wines, beverage richest in aroma compounds compared to beer, the aroma defect detection was difficult when the wine origin was unknown.

  • identification of different Alcoholic Beverages by electronic nose coupled to gc
    Sensors and Actuators B-chemical, 2008
    Co-Authors: Juan Arturo Ragazzosanchez, Pascale Chalier, D Chevalier, M Calderonsantoyo, Charles Ghommidh

    Abstract:

    In this work, 21 different Alcoholic Beverages (beer, wines and spirits) were analyzed by an electronic nose after a dehydration and dealcoholization procedure. Principal component analysis (PCA) and discriminant factorial analysis (DFA) allowed to clearly identify differences between these various Alcoholic Beverages and to classify them independent of their ethanol content. The PCA showed that the sample discrimination was carried out according to the content in aroma compounds. The discrimination quality was evaluated using the leave-one out method, which allowed to quantify the percentage of samples classed correctly for a determined number of sensors.

Yoshihiko Takano – 2nd expert on this subject based on the ideXlab platform

  • Alcoholic Beverages induce superconductivity in fete1 xsx
    Superconductor Science and Technology, 2011
    Co-Authors: Keita Deguchi, Yoshihiko Takano, Yoshikazu Mizuguchi, Yasuna Kawasaki, Toshinori Ozaki, Shunsuke Tsuda, Takahide Yamaguchi

    Abstract:

    We found that hot Alcoholic Beverages were effective in inducing superconductivity in FeTe0.8S0.2. Heating the FeTe0.8S0.2 compound in various Alcoholic Beverages enhances the superconducting properties compared to a pure water–ethanol mixture as a control. Heating with red wine for 24 h leads to the largest shielding volume fraction of 62.4% and the highest zero resistivity temperature of 7.8 K. Some components present in Alcoholic Beverages, other than water and ethanol, have the ability to induce superconductivity in the FeTe0.8S0.2 compound.

  • Alcoholic Beverages induce superconductivity in FeTe1 − xSx
    Superconductor Science and Technology, 2011
    Co-Authors: Keita Deguchi, Yoshikazu Mizuguchi, Yasuna Kawasaki, Toshinori Ozaki, Shunsuke Tsuda, Takahide Yamaguchi, Yoshihiko Takano

    Abstract:

    We found that hot Alcoholic Beverages were effective in inducing superconductivity in FeTe0.8S0.2. Heating the FeTe0.8S0.2 compound in various Alcoholic Beverages enhances the superconducting properties compared to a pure water–ethanol mixture as a control. Heating with red wine for 24 h leads to the largest shielding volume fraction of 62.4% and the highest zero resistivity temperature of 7.8 K. Some components present in Alcoholic Beverages, other than water and ethanol, have the ability to induce superconductivity in the FeTe0.8S0.2 compound.

Ricard Boque – 3rd expert on this subject based on the ideXlab platform

  • electronic noses in the quality control of Alcoholic Beverages
    Trends in Analytical Chemistry, 2005
    Co-Authors: Pilar M Marti, Olga Busto, Josep Guasch, Ricard Boque

    Abstract:

    Abstract In the last 20 years, there has always been research into electronic noses with the main aim of achieving an instrument that can differentiate samples according to their complete volatile composition, quickly and objectively, so that quality in industry can be ensured and controlled. The electronic noses developed so far can be classified into two groups on the basis of their detection systems: classical instruments, which are based on solid state gas sensors, and new instruments, which are based on mass spectrometry (MS). In general, MS-based instruments have the advantage over the classical instruments (e.g., in stability, sensitivity and versatility). Furthermore, in the analysis of Alcoholic Beverages, the advantages of MS-based instruments are even more evident because the high ethanol content of the samples interferes with solid-state gas sensors. This article presents an overview of electronic nose applications in the field of Alcoholic Beverages. We describe the electronic noses that have been developed and discuss their advantages and disadvantages.