CONTROL STATE NEWS Arcade, and a Zoo

Total Page:16

File Type:pdf, Size:1020Kb

CONTROL STATE NEWS Arcade, and a Zoo Tuesday, June 18, 2019 www.nabca.org elements such as an outdoor theater, a carousel, a penny CONTROL STATE NEWS arcade, and a zoo. NH: NH Liquor Commission to Open Energy-Neutral NH The Tri-City NH Liquor & Wine Outlet will consolidate Liquor & Wine Outlet in Somersworth existing locations at 47 Chestnut Street in Dover and 5 New 20,000-square-foot Outlet located in historic former Main Street in Somersworth, providing a new and trolley car repair shop; Outlet to feature expansive selection improved shopping experience. The location, which of wines and spirits features ample parking, is easily accessible off the News Release Spaulding Turnpike and Route 108 and positions the new NHLC Outlet nearby the Tri-City Plaza and major retailers, June 18, 2019 including Market Basket, Citizen Bank, T.J. Maxx, Staples and other national retailers. Concord, NH – The New Hampshire Liquor Commission (NHLC) will open the new Tri-City NH Liquor & Wine Following more than a year and a half of restoring, Outlet on Tuesday, June 18, in the revitalized building of refinishing, and preserving the structure of the original the former Dover-Rochester-Somersworth Street building, the new Outlet incorporates original details, Railway Trolley Car Repair Shop. Serving Somersworth, such as trusses and clerestory windows, with more Dover, Rochester and surrounding Maine communities, modern elements, such as solar arrays and energy- the 20,000-square-foot Tri-City NH Liquor & Wine Outlet, efficient materials. Most recently, the Riverside Garage, located at 481 High Street in Somersworth, will be the an automobile repair shop, had operated in the building first energy-neutral location in NHLC history. The new from 1975 until December 2017, when NHLC took over Outlet will feature more than 4,200 sizes and varieties of the space. wines and spirits. In addition to preserving the building’s history, the new “We are pleased to be opening this energy-neutral Tri- Outlet will boast an array of new features and amenities, City NH Liquor & Wine Outlet, which has been an including temperature and humidity-controlled wine especially unique project as the site is deeply connected vaults, expanded Price Busters and Wine Power Buys to the rich, trolley car history of Somersworth, Dover and displays, and iPad kiosks that provide food and wine the surrounding towns. The building itself is a physical pairings and information about current inventory. representation of that history,” said NHLC Chairman In addition to the Tri-City NH Liquor & Wine Outlet, NHLC Joseph Mollica. “This new Tri-City Outlet combines our has opened 31 new or renovated NH Liquor & Wine commitment to quality service and selection with the Outlets since 2012 in the following communities: ability to serve our customers in a convenient location.” Bedford, Colebrook, Concord, Epping, Gilford, Hooksett, The former building of the Dover-Rochester- Hampstead, Lancaster, Lebanon, Lincoln, Londonderry, Somersworth Street Railway Trolley Car Repair Shop Manchester, Merrimack, Milford, Nashua, New exudes historic significance, as it once served several Hampton, North Hampton, Pembroke, Peterborough, streetcar companies in the late 1890’s and early 1900’s. Plaistow, Plymouth, Portsmouth, Rochester, Salem, Located on the shore of Willand Pond and serving as a Seabrook, Warner and West Chesterfield. marquee destination for streetcar passengers, 69-acre Just last month, NHLC announced plans to construct a Burgett Park housed a casino and what was considered strategically located 12,000-square-foot NH Liquor & at the time to be the best dance hall in all of New Wine Outlet in the community of Tilton. Additionally, England, which frequently hosted major performers like NHLC recently completed construction on the Duke Ellington. Burgett Park also featured unique Portsmouth NH Liquor & Wine Outlet located at the Portsmouth Traffic Circle, at which sales have already 2 increased by 20-percent year-over-year. A new NH LICENSE STATE NEWS Liquor & Wine Outlet in West Lebanon is also in the works. TX: Texas Raises Retail Liquor License Limit PA: PA announces grants to improve brewing industry Shanken News Daily CBS21 News June 17, 2019 June 17, 2019 Texas governor Greg Abbott has signed into law a HARRISBURG, PA — On Monday, June 17, Pennsylvania's measure that vastly expands the number of retail liquor Secretary of Agriculture Russell Redding announced that licenses an individual may own in the Lone Star State. grants will be made available in an effort to expand the Under the new law, which takes effect September 1, state's brewing industry. individuals may hold up to 250 retail liquor licenses in Texas, and add up to 15 new permits a year. The grant will provide funds towards promotion, marketing and research projects aimed at improving the Previously, individuals could own only five licenses, with production and sale of brewed beverages in PA. two exceptions: permits owned before May 1, 1949 were not subject to the cap; and there was a “consanguinity “Pennsylvania’s brewing industry is one of the strongest exception” under which a package store owner’s closest in the nation, and it is imperative that we continue to blood relative could obtain additional permits and innovate, expand, and lead; this grant program will help consolidate them under the owner’s permit. The us do just that,” said Sec. Redding. “We encourage exceptions have now been eliminated. anyone interested in helping to support research, development, marketing, and tourism related to brewing Under the exceptions, retail chains have already in the commonwealth to apply.” proliferated across Texas despite the five license cap, with Spec’s, Total Wine, and Twin Liquors boasting Projects that the grant will prioritize are those that will dozens of locations statewide. While the new law opens increase the production and quality or yield of PA- up Texas to further chain activity, publicly traded produced crops used by the beer industry, such as hops companies like Walmart, Costco, Walgreens, Kroger, and and barley. Those interested in marketing and others still may not sell spirits in the state. Walmart has integrating the commonwealth's beer industry into new been fighting to overturn that ban through the court or existing regional and statewide tourism initiatives will system.—Daniel Marsteller also be prioritized when applying for a grant. Those interesting in applying for a brewery grant must deliver a one-page concept paper, plus a one-page draft TX: Governor signs legislation allowing beer-to-go sales budget by email in order to be considered. in Texas Documents are due by August 2, 2019 and can be sent to KVEO [email protected]. June 17, 2019 Applicants whose concept papers are approved by the AUSTIN — Governor Greg Abbott signing into law House board will be invited to submit a project proposal and Bill 1545 (Paddie, Birdwell), which allows beer-to-go grant application. Proposals should be sent electronically sales for craft breweries in the state of Texas. The bill also to [email protected] and 12 copies must be hand- extends the operations of the Texas Alcoholic Beverage delivered or sent by United States Mail and postmarked Commission and reduces burdensome regulations on the on or before the same date. beer and wine industry. The Governor hosted the bill signing at Austin Beerworks and took part in a brewery Applications should be addressed and delivered to the tour following the signing ceremony. Department of Agriculture, Bureau of Market Development, Attn: Agricultural Commodity Board Grant The Governor was joined at the bill signing by Program, 2301 North Cameron Street, Harrisburg, PA Representatives Chris Paddie, Eddie Rodriguez, Senators 17110-9408. Brian Birdwell, Kirk Watson, and Dawn Buckingham, and several stakeholders from the beer and wine industry. “Today’s signing is a major win for the freedom and economic prosperity for which Texas has become known,” said Governor Abbott. “It is no secret that Lone 3 Star State is one of the best states for business and United Kingdom: Study: Tobacco and alcohol usage are entrepreneurship, and House Bill 1545 plays an common in British reality television shows important role in maintaining this by ensuring our News Medical and Life Sciences beverage industry is free of stifling regulations. I am Reviewed by James Ives, M.Psych. (Editor) grateful to the legislators and stakeholders here today June 18, 2019 who played a vital role in getting this legislation to my desk.” A new study in the Faculty of Public Health's Journal of Public Health finds that tobacco and alcohol usage are INTERNATIONAL NEWS extremely common in British reality television shows. The researchers measured depictions of alcohol and Sweden: Booze to your doorstep? Sweden opens up tobacco products on Celebrity Big Brother, Made in alcohol home delivery to everyone Chelsea, The Only Way is Essex, Geordie Shore, and Love After a long trial period, Sweden's state-run Systembolaget Island, all airing on UK channels for a total of 112 chain will be able to deliver alcohol home to customers across episodes between January and August 2018. The the entire country. researchers measured the number of one-minute The Local se intervals containing tobacco and/or alcohol imagery, By Adam Rosenfeld including actual use, implied use, tobacco or alcohol- June 17, 2019 related materials, and product-specific branding, and After a trial period in which only a few of Sweden's 21 estimated viewer exposure to the imagery on screen. counties were able to be serviced, the government voted Researchers here combined audience viewing figures for an amendment which would open up the service to with mid-year population estimates for 2017 to estimate the rest of the country. overall and individual impressions--separate incidents "The Swedes like Systembolaget's wide range and seen--by age group for each of the coded episodes.
Recommended publications
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Trends and Correlates of High-Risk Alcohol
    Advance Publication by J-STAGE Journal of Epidemiology Original Article J Epidemiol 2019 Trends and Correlates of High-Risk Alcohol Consumption and Types of Alcoholic Beverages in Middle-Aged Korean Adults: Results From the HEXA-G Study Jaesung Choi1, Ji-Yeob Choi1,2,3, Aesun Shin2,3, Sang-Ah Lee4, Kyoung-Mu Lee5, Juhwan Oh6, Joo Yong Park1, Jong-koo Lee6,7, and Daehee Kang1,2,3,8 1Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea 2Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, Korea 3Cancer Research Institute, Seoul National University, Seoul, Korea 4Department of Preventive Medicine, Kangwon National University School of Medicine, Kangwon, Korea 5Department of Environmental Health, College of Natural Science, Korea National Open University, Seoul, Korea 6JW Lee Center for Global Medicine, Seoul National University College of Medicine, Seoul, Korea 7Department of Family Medicine, Seoul National University College of Medicine, Seoul, Korea 8Institute of Environmental Medicine, Seoul National University Medical Research Center, Seoul, Korea Received November 30, 2017; accepted February 28, 2018; released online August 25, 2018 ABSTRACT Background: We aimed to report the prevalence and correlates of high-risk alcohol consumption and types of alcoholic beverages. Methods: The baseline data of the Health Examinees-Gem (HEXA-G) study participants, including 43,927 men and 85,897 women enrolled from 2005 through 2013, were used for analysis. Joinpoint regression was performed to estimate trends in the age-standardized prevalence of alcohol consumption. Associations of demographic and behavioral factors, perceived health- related effects, social relationships, and the diagnostic history of diseases with alcohol consumption were assessed using multinomial logistic regression.
    [Show full text]
  • Health Benefits of Fermented Foods and Beverages
    Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods.
    [Show full text]
  • Rethinking Indigenous People's Drinking Practices in Taiwan
    Durham E-Theses Passage to Rights: Rethinking Indigenous People's Drinking Practices in Taiwan WU, YI-CHENG How to cite: WU, YI-CHENG (2021) Passage to Rights: Rethinking Indigenous People's Drinking Practices in Taiwan , Durham theses, Durham University. Available at Durham E-Theses Online: http://etheses.dur.ac.uk/13958/ Use policy The full-text may be used and/or reproduced, and given to third parties in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-prot purposes provided that: • a full bibliographic reference is made to the original source • a link is made to the metadata record in Durham E-Theses • the full-text is not changed in any way The full-text must not be sold in any format or medium without the formal permission of the copyright holders. Please consult the full Durham E-Theses policy for further details. Academic Support Oce, Durham University, University Oce, Old Elvet, Durham DH1 3HP e-mail: [email protected] Tel: +44 0191 334 6107 http://etheses.dur.ac.uk 2 Passage to Rights: Rethinking Indigenous People’s Drinking Practices in Taiwan Yi-Cheng Wu Thesis Submitted for the Degree of Doctor of Philosophy Social Sciences and Health Department of Anthropology Durham University Abstract This thesis aims to explicate the meaning of indigenous people’s drinking practices and their relation to indigenous people’s contemporary living situations in settler-colonial Taiwan. ‘Problematic’ alcohol use has been co-opted into the diagnostic categories of mental disorders; meanwhile, the perception that indigenous people have a high prevalence of drinking nowadays means that government agencies continue to make efforts to reduce such ‘problems’.
    [Show full text]
  • Feasibility of Brewing Makgeolli (Turbid Rice Wine) Using Partially Gelatinized Wheat Flour and Tapioca Flour
    The Second International Conference on Food and Agriculture ISBN : 978-602-14917-9-9 FEASIBILITY OF BREWING MAKGEOLLI (TURBID RICE WINE) USING PARTIALLY GELATINIZED WHEAT FLOUR AND TAPIOCA FLOUR Woo-Won Kanga,1* Agung Wahyonob,2, Jin-Ah Jeonc,2, and Seok-Tae Jeongc,3 aDepartment of Food & Food-service Industry, Kyungpook National University, Sangju 742-711, Korea 1E-mail address: [email protected] bDepartment of Food Engineering Technology, State Polytechnic of Jember, Jember 68121, Indonesia 2E-mail address: [email protected] cFermentation & Food Processing Division, National Academy of Agricultural Sience, RDA, Suwon 441-835, Korea 3E-mail address: [email protected] 3E-mail address: [email protected] Abstract. Makgeolli is made from cooked rice or wheat, then brewed with nuruk (Korean fermentation starter) for several days. But, nowadays, attempts have been made to use various raw materials and process innovations to make makgeolli for particular purposes. This study aimed to evaluate the quality of makgeolly made from partially gelatinized wheat flour and tapioca flour. Five different combination of wheat flour and tapioca flour were used to manufacture makgeolli. The results showed that different combination of partially gelatinized wheat flour and tapioca flour significantly affected the chemical and sensorial characteristics of makgeolli. Increasing proportion of wheat flour produced higher level of total acid, amino acidity, reducing sugar and total solid of makgeolli. Inversely, alcohol content was higher when higher level of tapioca flour was used. In general, sensorial characteristics of makgeolli made from partially gelatinized wheat flour and tapioca flour didn’t acceptable by panelists. Thus, brewing makgeolli by using partially gelatinized wheat flour and tapioca flour isn’t acceptable in term of sensorial characteristics.
    [Show full text]
  • Alkohol W Stosunkach Międzynarodowych
    Alkohol w stosunkach międzynarodowych Uniwersytet Wrocławski Wydział Nauk Społecznych Instytut Studiów Międzynarodowych Zeszyty Naukowe Koła Wschodnioeuropejskiego Stosunków Międzynarodowych Alkohol w stosunkach międzynarodowych Numer 10 Wrocław, wrzesień 2014 Opieka naukowa dr hab. Zdzisław Julian Winnicki, prof. nadzw. UWr Recenzenci dr hab. Elżbieta Kaszuba, prof. nadzw. UWr dr Jarosław Jarząbek dr Adrian Szumski dr Tomasz Szyszlak dr Grzegorz Tokarz Redaktor Naczelny ZN KWSM Redaktor wydania Monika Brzozowska Projekt okładki Magdalena Kobiałka Koło Wschodnioeuropejskie Stosunków Międzynarodowych Instytut Studiów Międzynarodowych ul. Koszarowa 3, 51-149 Wrocław e-mail: [email protected] www.kwsm.uni.wroc.pl Zeszyt wydano przy finansowym wsparciu Instytutu Studiów Międzynarodowych Uniwersytetu Wrocławskiego. ISSN 1730-654X © Copyright by Koło Wschodnioeuropejskie Stosunków Międzynarodowych Wrocław 2014 SPIS TREŚCI WSTĘP …………………………………………………………...……………………………… 7 PAULINA BŁAŻEJEWSKA Alkoholowy savoir-vivre …………………………………………………………………………. 9 DAWID HOPEJ Wojska zagraniczne pod Legnicą i w środkowo-zachodnich rejonach Dolnego Śląska w latach 1756-1945, czyli alkohol, kobiety i śpiew… ………………………….………….…… 15 KAMIL MARKISZ Alkohol w Chinach – odwieczna tradycja, współczesne zagrożenie …………………………… 50 MICHAŁ PINDEL Akcyza na alkohol w Unii Europejskiej ………………………………………………………… 58 EWELINA TARGOSZ Analiza działań marketingowych producentów wyrobów spirytusowych w Bułgarii oraz problem seksizmu w reklamie alkoholowej …………………………………………...…… 70 PODZIĘKOWANIA
    [Show full text]
  • Covid-19 Impact on Global Huangjiu(Yellow Wine)
    +44 20 8123 2220 [email protected] Covid-19 Impact on Global Huangjiu(yellow Wine) Market 2020 by Manufacturers, Regions, Type and Application, Forecast to 2026 https://marketpublishers.com/r/C2D7F2009DF0HEN.html Date: November 2020 Pages: 148 Price: US$ 3,480.00 (Single User License) ID: C2D7F2009DF0HEN Abstracts The research team projects that the Huangjiu(yellow Wine) market size will grow from XXX in 2019 to XXX by 2026, at an estimated CAGR of XX. The base year considered for the study is 2019, and the market size is projected from 2020 to 2026. The prime objective of this report is to help the user understand the market in terms of its definition, segmentation, market potential, influential trends, and the challenges that the market is facing with 10 major regions and 30 major countries. Deep researches and analysis were done during the preparation of the report. The readers will find this report very helpful in understanding the market in depth. The data and the information regarding the market are taken from reliable sources such as websites, annual reports of the companies, journals, and others and were checked and validated by the industry experts. The facts and data are represented in the report using diagrams, graphs, pie charts, and other pictorial representations. This enhances the visual representation and also helps in understanding the facts much better. By Market Players: Zhejiang GuYueLongShan Shaoxing Wine Co. JiMo Laojiu Kuaijishan Shaoxing Rice Zhejiang Tapai Shaoxingjiu Limited Company NingBo Alalaojiu Zhangjiagang Brewery Suzhou Baihua Yangniangzao Limited Company Shanghai Shikumen Vintage Limited Company ShangHai JinFeng Wine Company Limited Covid-19 Impact on Global Huangjiu(yellow Wine) Market 2020 by Manufacturers, Regions, Type and Application, F..
    [Show full text]
  • Fermentation-Enabled Wellness Foods: a Fresh Perspective
    Food Science and Human Wellness 8 (2019) 203–243 Contents lists available at ScienceDirect Food Science and Human Wellness jo urnal homepage: www.elsevier.com/locate/fshw Fermentation-enabled wellness foods: A fresh perspective a a,b,∗ a,b a Huan Xiang , Dongxiao Sun-Waterhouse , Geoffrey I.N. Waterhouse , Chun Cui , a Zheng Ruan a South China University of Technology, Guangzhou, China b School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand a r t i c l e i n f o a b s t r a c t Article history: Fermented foods represent an important segment of current food markets, especially traditional or eth- Received 15 July 2019 nic food markets. The demand for efficient utilization of agrowastes, together with advancements in Accepted 19 August 2019 fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and Available online 23 August 2019 innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attention. The microorganisms contained in many common fermented foods can Keywords: serve as “microfactories” to generate nutrients and bioactives with specific nutritional and health func- Fermented foods tionalities. Herein, recent research relating to the manufacture of fermented foods are critically reviewed, Microbial factories Bioactive placing emphasis on the potential health benefits of fermentation-enabled wellness foods. The impor- Probiotics tance of the correct selection of microorganisms and raw materials and the need for precise control of Nutrients fermentation processes are explored. Major knowledge gaps and obstacles to fermented food production Processing technologies and market penetration are discussed.
    [Show full text]
  • Trends in Alcohol Consumption for Korean Adults from 1998 to 2018: Korea National Health and Nutritional Examination Survey
    nutrients Article Trends in Alcohol Consumption for Korean Adults from 1998 to 2018: Korea National Health and Nutritional Examination Survey Sang Young Kim and Hyun Ja Kim * Department of Food and Nutrition, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung-si, Gangwon-do 25457, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-33-640-2967; Fax: +82-33-640-2330 Abstract: Drinking culture has been well developed in Korea. This research assessed trends in daily pure alcohol consumption over time and examined its trends regarding socio-demographic variables and alcoholic beverage types. We used data from the 1998–2018 Korea National Health and Nutrition Examination Survey. A total of 87,623 adults aged ≥ 19 years were included. Alcohol intake was assessed via 24-h dietary recall, and pure alcohol content was calculated according to alcoholic beverage type. Daily alcohol consumption increased from 8.37 g in 1998 to 14.98 g in 2016–2018 (p for trend < 0.001). The degree of the increasing trend was higher for women (2.09 g to 5.79 g) than men (14.78 g to 23.94 g) from 1998 to 2016–2018. Alcohol intake was highest in men aged 30–49 years and women aged 19–29 years. Moreover, the change of the rising trend in alcohol consumption according to high socioeconomic factors was more pronounced than the other variables. Lastly, the alcohol intake from soju and beer was dominant in alcohol consumption and escalated over time. The total daily alcohol intake increased about two times during 21 years in Korea, and the trends varied according to socio-demographic status.
    [Show full text]
  • International Journal of Food Microbiology a Metagenomic
    International Journal of Food Microbiology 303 (2019) 9–18 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes T ⁎ Shuangping Liua,b,c, Qingliu Chena, Huijun Zoub, Yongjian Yud, Zhilei Zhoua,b,c, Jian Maoa,b,c, , Si Zhange a National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China b National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China c Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute, Nantong 226500, China d Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang, Jiangsu 212043, China e CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, RNAM Center for Marine Microbiology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, 164 West Xingang Road, Guangzhou 510301, China ARTICLE INFO ABSTRACT Keywords: Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, Huangjiu the relationship between the microorganisms present during fermentation and the formation of specific flavor Rice wine components is difficult to understand. In this study, gas chromatography–mass spectrometry and high-perfor- Metagenomic sequencing mance liquid chromatography were used to identify flavor components, and a metagenomic sequencing ap- Function microorganisms proach was used to characterize the taxonomic and functional attributes of the Shaoxing mechanized huangjiu Flavor fermentation microbiota. The metagenomic sequencing data were used to predict the relationship between microorganisms and flavor formation.
    [Show full text]
  • Fermentation and Quality Evaluation of Makgeolli, Korean Rice Wine Supplemented with Alcohol-Tolerant Pediococcus Acidilactici K3
    Korean J. Microbiol. Biotechnol. (2014), 42(4), 367–376 http://dx.doi.org/10.4014/kjmb.1409.09002 pISSN 1598-642X eISSN 2234-7305 Korean Journal of Microbiology and Biotechnology Fermentation and Quality Evaluation of makgeolli, Korean Rice Wine Supplemented with Alcohol-tolerant Pediococcus acidilactici K3 Danbie Jang1, Hyunjoo Lee1, Sangeun Pyo1, Seong Woon Roh2, Jin-Kyu Rhee3*, and Han-Seung Lee1,4* 1Department of Bio-Food Materials, College of Medical and Life Sciences, Silla University, Busan 617-736, Republic of Korea 2Jeju Center, Korea Basic Science Institute, Jeju 690-140, Republic of Korea 3Western Seoul Center, Korea Basic Science Institute, Seoul 120-140, Republic of Korea 4Research Center for Extremophiles and Marine Microbiology, Silla University, Busan 617-736, Republic of Korea Received: September 12, 2014 / Revised: September 25, 2014 / Accepted: September 26, 2014 This study’s purpose was to investigate the characteristics of a traditional Korean rice wine containing lactic acid bacteria (LAB), called makgeolli. The makgeolli was brewed with the alcohol-tolerant Pediococcus acidilactici strain K3, and was analyzed for LAB cell counts, alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids. The physicochemical properties of the makgeolli were mostly maintained during fermentation (9 d) and storage (15 d). We also monitored the properties of LAB-supplemented commercial makgeollies, after adding P. acidilactici K3 at a concentration of 107 CFU/ml makgeolli, for one month. Most of their properties, such as alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids, were preserved during storage at 10oC, suggesting that makgeolli supplemented with live LAB can be produced.
    [Show full text]
  • Development of Multilayer Perceptron Model for the Prediction of Alcohol Concentration of Makgeolli
    Original Article Journal of Biosystems Engineering J. Biosyst. Eng. 43(3):229-236. (2018. 9) eISSN : 2234-1862 https://doi.org/10.5307/JBE.2018.43.3.229 pISSN : 1738-1266 Development of Multilayer Perceptron Model for the Prediction of Alcohol Concentration of Makgeolli JoonYong Kim1*, Shin-Joung Rho2, Yun Sung Cho3, EunSun Cho4 1Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea 2Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, Seoul, Republic of Korea 3Research Team, Jinong Inc., Anyang-si, Gyeonggi-do, Republic of Korea 4Quality Assurance Team, Woorisool Co., LTD., Gapyeong-gun, Gyeonggi-do, Republic of Korea Received: July 24th, 2018; Revised: August 17th, 2018; Accepted: August 23th, 2018 Purpose: Makgeolli is a traditional alcoholic beverage made from rice with a fermentation starter called “nuruk.” The concentration of alcohol in makgeolli depends on the temperature of the fermentation tank. It is important to monitor the alcohol concentration to manage the makgeolli production process. Methods: Data were collected from 84 makgeolli fermentation tanks over a year period. Independent variables included the temperatures of the tanks and the room where the tanks were located, as well as the quantity, acidity, and water concentration of the source. Software for the multilayer perceptron model (MLP) was written in Python using the Scikit-learn library. Results: Many models were created for which the optimization converged within 100 iterations, and their coefficients of determination R2 were considerably high. The coefficient of determination R2 of the best model with the training set and the test set were 0.94 and 0.93, respectively.
    [Show full text]