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Hidden Hazard in Alcoholic Beverages

  • baliseafoodlab Hidden Hazard in Alcoholic Beverages

Baliseafoodlab.com, Methanol content in commercial alcoholic beverages.

Alcoholic beverages are widely consumed throughout the world. There are many reasons why people drink alcohol. Nowadays, many alcohol producers have changed natural fermentation method with synthetic alcohol in order to get alcohol in short time. Replacement with alcohol synthetic on alcohol drinks often causing poisoning to consumers, because found that ethanol replaced with methanol or methyl alcohol.

Invasion of Foodborne Yeast and Mold

  • baliseafoodlab.com Yeast and Mold Testing in Alcoholic Beverages

Baliseafoodlab.comYeast and Mold Testing in Alcoholic Beverages.

Yeast and mold are used in fermentation process the alcoholic beverages, but if the numbers are over the safe limit, they can potentially cause quality deterioration in them. The samples tested were outstanding commercial alcoholic beverages in Denpasar, Bali, i.e vodka, whisky, arak, wine and beer. From the result in table above, we can see that there are no yeast and mold content in the samples. They show that the alcoholic beverages in the market, especially in the Denpasar, Bali are meet the National Standards of Indonesia. Usually, alcoholic beverages producer, do yeast and mold testing in fruit pulp, before use for raw material and in the end product. If any excessive yeast and mold content in the fruit pulp, it will be affecting the fermentation process, and there is a big possibility we can not get the specification that we expected first. Furthermore, it may not safe to consume it. Both yeast and mold can cause deterioration or decomposition of foods. Moreover, the odor, flavor, and color can be indicator if any of alcoholic beverages deterioration.