Higher alcohols occur naturally in alcoholic beverages as by-products of alcohol’s Fermentation. Recently, concerns have been raised about the levels of higher alcohols in surrogate alcoholic (illicit or home-produced alcohol beverages) that might lead to an increased incidence of liver diseases in regions where there is a high consumption of such beverages. In contrast, higher alcoholics are generally regarded as important flavor compounds. European legislation even demands minimum contents in certain spirits.
Consumers’ perceptions about alcohol are shaped by numerous factors. This environment includes advertisements, public service announcements, product labels, various health claims, and warnings about the dangers of alcohol consumption.
However, moderate intake of alcohol beverages has beneficial effects on bones, but the effects of different classes of alcohol beverages have not been examined. The association between intake of total alcohol or individual alcohol beverages and bone mineral were studied in 1182 men, 1289 postmenopausal women, and 248 premenopausal women in the Framingham Offspring cohort (age 29-86 yr). After adjusting for potential confounding factors, the alcohol intakes and BMD (bone mineral density) at 3 hip sites and the lumbar spine were evaluated. The men were mainly beer drinkers and women wine drinkers. Compared with non-drinkers, hip BMD was 3.4-4.5% greater in men consuming 1-2 drinks/day of total alcohol or beer, whereas hip and spine BMD was 5.0-8.3% greater in postmenopausal women consuming >2 drinks/day of total alcohol or wine. Intake of >2 drinks/day of liquor in men was associated with 3.0-5.2% lower hip and spine BMD vs. intake of 1-2 drinks/day of liquor in men. After adjustment for silicon intake, all inter-group differences for beer were no longer significant; differences for other alc. sources remained significant. The statistical power was low for premenopausal women and the associations were not significant. Thus, moderate consumption of alcohol was beneficial for bones in men and postmenopausal women. In men, high liquor intakes (>2 drinks/day) were associated with lower BMD. The tendency toward stronger associations between BMD and beer or wine, relative to liquor, suggests that constituents other than ethanol may contribute to bone health. Silicon appears to mediate the association of beer, but not that of wine or liquor, with BMD.
The wine, liquor, drinks or beverages included several different brands from various sources such as : apple juice, acai juice, black cherry juice, blueberry juice, cranberry juice concord grape juice, black tea green tea white tea, malt, barely, potatoes, rice, other serials and any sugary and champagne hong kong carbohydrate varieties of fruits and plants thereof.
The orange juice industry produces, at the end of the residue extraction, a by-product called orange press liquor. Considering its high content of soluble solids and the large volume of the liquor produced in Brazilian orange juice plants.
The Chinese date’s beverage is composed of fermented Chinese date vinegar 10-40, honey 5-10, Glycyrrhiza root extract 4-8, aspartame 0.05-0.3, and water 50-70 wt. part. The fermented Chinese date vinegar contains sol. salt-free solid 7-15, total acid 1-5, vitamin C 0.01-0.09, amino acid 0.5-1.5, and water 80-92 %. The Glycyrrhiza root extract can greatly improved pharynx dryness caused by fruit vinegar beverage.
A medicinal liquor is claimed to be manufactured. from the traditional Chinese medicine which including Penis et Testis Cervi 5-10, Lycium barbarum fruit 2-10, Schisandra chinensis fruit 10-20, Panax ginseng 5-10, processed Radix Glycyrrhizae 10-20, Dioscorea opposita 5-10, Osmanthus fragrans 5-10, and Ipomoea batatas 20-30. The manufacturing method comprises soaking raw materials in baijiu (Chinese liquor) for 15-25 days, sealing, storing for 6-8 months, precipitating, separating, filtering, mixing, adding honey, precipitating for 7 days, filtering, and bottling. It is claimed to have a health promoting effect.
The tomato juice wine comprises the steps of: removing impurities from tomatoes, washing the tomatoes, squeezing to obtain tomato juice, adding honey and sucrose, soaking, inoculating Saccharomyces cerevisiae, fermenting at 30-40°C for 10-15 days, filtering, and sterilizing. The wine contains abundant vitamins and minerals, and has good health-care functions