Academic literature on the topic 'Carbonated beverages bottles'
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Journal articles on the topic "Carbonated beverages bottles"
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Redzepovic, Azra, Marijana Acanski, Djura Vujic, and Vera Lazic. "Determination of carbonyl compounds (acetaldehyde and formaldehyde) in polyethylene terephthalate containers designated for water conservation." Chemical Industry and Chemical Engineering Quarterly 18, no. 2 (2012): 155–61. http://dx.doi.org/10.2298/ciceq110606057r.
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Polyethylene terephthalate (PET) has in the last several years become the main packaging material for many food products, particularly carbonated beverages and bottled water, as well as for products of chemical industry (packaging of various hygiene maintenance agents, pesticides, solvents, etc.). The strength and permeability properties of PET are very good for packaging of beverages, its resistance to chemicals is high and it has a high degree of transparency. Acetaldehyde and formaldehyde are formed during the thermoforming of PET containers. After cooling, acetaldehyde and formaldehyde remain trapped in the walls of a PET bottle and may migrate into the water after filling and storage. Since there are no migration tests in Serbia prescribed for the determination of acetaldehyde and formaldehyde, the purpose of the paper is to test the quantitative contents of carbonyl compounds (acetaldehyde and formaldehyde) in PET containers of different volumes, made by various manufacturers of bottled mineral carbonated and noncarbonated water, and exposed to different temperatures. In this study, the migration of acetaldehyde and formaldehyde from PET bottles into mineral carbonated and noncarbonated water was determined by high performance liquid chromatography. Taking into consideration that formaldehyde and acetaldehyde have no UV active or fluorescent group, the chromatography shall be preceded by derivatization in a closed system (due to a low boiling point of acetaldehyde and formaldehyde), which shall transform carbonyl compounds into UV active compounds.
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Özlem, Kizilirmak Esmer. "Acetaldehyde migration from polyethylene terephthalate bottles into carbonated beverages in Türkiye." International Journal of Food Science & Technology 43, no. 2 (January 24, 2008): 333–38. http://dx.doi.org/10.1111/j.1365-2621.2006.01443.x.
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Zheng, Wen, Senarath Dharmasena, Oral Capps Jr, and Ramkumar Janakiraman. "Consumer demand for and effects of tax on sparkling and non-sparkling bottled water in the United States." Journal of Agribusiness in Developing and Emerging Economies 8, no. 3 (September 3, 2018): 501–17. http://dx.doi.org/10.1108/jadee-09-2017-0089.
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Purpose The purpose of this paper is to investigate the factors affecting consumer demand for and the effects on tax on sparkling and non-sparkling bottled water in the USA. Design/methodology/approach Using nationally representative data from 62,092 households and tobit econometric procedure, conditional and unconditional factors affecting the demand for sparkling and non-sparkling bottled water were estimated. Findings The own-price elasticity of demand for sparkling and non-sparkling bottled water is −0.664 and −0.229, respectively. Coffee, fruit drinks, whole milk and tea are substitutes for non-sparking bottled water. Non-sparking bottled water, coffee, fruit drinks and whole milk are substitutes for sparking bottled water. Household income, race, region and presence of children significantly affect the demand for bottled water. A 10 percent increase in price due to a tax on bottled water decreased plastic use by 50 grams per household per year. This is equivalent to saving 9.5m pounds of plastic annually. Research limitations/implications Data used in this analysis only captured at-home consumption of bottled water by US households. While tax on bottled water may reduce the consumption of bottled water, it may increase the consumption of competitive beverages such as carbonated soft drinks or fruit drinks. Although the use of plastic with regards to water bottles may go down as a result of the tax, the plastic consumption could go up with regards to consumers’ increased purchase of other beverages. This might contribute net increase plastic bottle consumption, undermining the effects of a bottled water tax. Originality/value To the best of the authors’ knowledge, this study is the first to look at demand and tax aspects with regards to disaggregated bottled water products.
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Dash, Kailash C., Abikshyeet Panda, Lipsa Bhuyan, Bikramaditya Ghosh, and Imon Pal. "Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India." Journal of Contemporary Dental Practice 18, no. 11 (2017): 1009–13. http://dx.doi.org/10.5005/jp-journals-10024-2166.
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ABSTRACT Aim The study was aimed to estimate the pH of the commonly available soft drinks in the Indian market and to assess the detrimental effects of the juices and beverages on the tooth surface by measuring the weight loss of the tooth sample. Materials and methods The study was done with eight different types of commercially available carbonated drink and fruit juices available in the Indian market among which six were carbonated drinks and two were juices. Carbonated drinks experimented were Coca-Cola, Pepsi, Fanta, Mirinda, 7Up and Sprite, and two fruit juices were Tropicana orange juice and real orange juice. Ten different bottles from each category were obtained, and the pH was estimated. Each of the beverages was divided into batch of 10 containers containing the tooth sample. Weight of all samples was measured at 24, 48, 72, 96, and 120 hours with subsequently changing each solution at an interval of 24 hours. Results The mean pH of the beverages was found ranging from 2.13 ± 0.02 in Pepsi to 3.41 ± 0.02 in Tropicana on opening. The mean pH of water was found to be 6.98 ± 0.01. Among carbonated drinks, the mean weight loss after 24 hours was highest in Coca-Cola and least in 7Up. Tropicana fruit juice had a higher tooth loss than real orange juices. When compared with water, the tooth loss was significantly higher in Coca-Cola after all specified time (hours). Conclusion The pH of both carbonated drinks and fruit juices was below the critical pH. The weight loss was also seen after every 24 hours in all the carbonated drinks and beverages. The study showed that these commercial beverages are harmful to the tooth structures, and hence, the health professionals a major role in educating the population about its effects and advising them to use these products precisely. Clinical significance The change in lifestyle has increased the demand of soft drinks and artificial juice in Indian market. The use of these carbonated drinks and fruit juices causes damage to the tooth structure in all ages, especially in young mass. Our study provides an idea about the deleterious effects of these commercial drinks on dental hard tissues. How to cite this article Panda A, Ghosh B, Pal I, Kumar V, Bhuyan L, Dash KC. Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India. J Contemp Dent Pract 2017;18(11):1009-1013.
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Carrieri, Gabriella, Maria Valeria De Bonis, and Gianpaolo Ruocco. "Modeling and experimental validation of mass transfer from carbonated beverages in polyethylene terephthalate bottles." Journal of Food Engineering 108, no. 4 (February 2012): 570–78. http://dx.doi.org/10.1016/j.jfoodeng.2011.09.001.
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CASTLE, LAURENCE, ALAN MAYO, COLIN CREWS, and JOHN GILBERT. "Migration of Poly(ethylene terephthalate) (PET) Oligomers from PET Plastics into Foods during Microwave and Conventional Cooking and into Bottled Beverages." Journal of Food Protection 52, no. 5 (May 1, 1989): 337–42. http://dx.doi.org/10.4315/0362-028x-52.5.337.
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The migration of total levels of poly(ethylene terephthalate) (PET) oligomers into a diverse range of foods has been determined using an analytical approach that involves hydrolysis of oligomers to terephthalic acid, methylation, and analysis as dimethyl terephthalate by stable isotope dilution GC/MS. Aspects of use of PET materials examined in this study include roasting bags, PET trays (for conventional and microwave oven use), and “susceptor pads” for microwave browning applications. Total levels of migration of PET oligomers were found to range from 0.02 to 2.73 mg/kg depending on the foodstuff and the temperature attained during cooking. On repeated-use of PET trays for heating olive oil there was a decline in migration of oligomers from the first to second and subsequent uses of the container. Migration of oligomers was found to occur at only very low levels from PET bottles into alcoholic and carbonated beverages.
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Kitchens, Michael, and Barry Owens. "Effect of Carbonated Beverages, Coffee, Sports and High Energy Drinks, and Bottled Water on the in vitro Erosion Characteristics of Dental Enamel." Journal of Clinical Pediatric Dentistry 31, no. 3 (April 1, 2007): 153–59. http://dx.doi.org/10.17796/jcpd.31.3.1157l653t8206100.
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Purpose: This study evaluated the effect of carbonated and non-carbonated beverages, bottled and tap water, on the erosive potential of dental enamel with and without fluoride varnish protection. Materials and Methods: Beverages used in this study included: Coca Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappuccino coffee drink, Dasani water (bottled), and tap water (control). Enamel surfaces were coated with Cavity Shield 5% sodium fluoride treatment varnish. Twenty-eight previously extracted human posterior teeth free of hypocalcification and caries were used in this study. The coronal portion of each tooth was removed and then sectioned transverse from the buccal to lingual surface using a diamond coated saw blade. The crown sections were embedded in acrylic resin blocks leaving the enamel surfaces exposed. The enamel surfaces were polished using 600 to 2000 grit abrasive paper and diamond paste. Test specimens were randomly distributed to seven beverage groups and comprised 4 specimens per group. Two specimens per beverage group were treated with a fluoride varnish while 2 specimens did not receive fluoride coating. Surface roughness (profilometer) readings were performed at baseline (prior to fluoride treatment and immersion in the beverage) and again, following immersion for 14 days (24 hours/day). The test beverages were changed daily and the enamel specimens were immersed at 37° C. Surface roughness data was evaluated using multiple factor ANOVA at a significance level of p<0.05. Results: Results showed that Coca-Cola Classic, Gatorade and Red Bull with/without fluoride revealed the highest post-treatment surface roughness measurements. Coca-Cola Classic, Diet Coke, Gatorade, and Red Bull all showed significantly higher post treatment readings than StarBucks coffee, Dasani water, and tap water. Fluoride varnish was not a significant impact factor; however, beverage (type) and exposure time were significant impact variables. Conclusion: Both carbonated and non-carbonated beverages displayed a significant erosive effect on dental enamel; however, fluoride varnish treatments did not demonstrate a significant protective influence on enamel surfaces.
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Ye, Shengkai, Haiying Chen, Xia Ren, Jie Wen, Ying Du, Xue Li, Ru Zhang, et al. "Carbonated beverage consumption is associated with lower C-peptide in adolescents." Journal of Pediatric Endocrinology and Metabolism 32, no. 5 (May 27, 2019): 447–54. http://dx.doi.org/10.1515/jpem-2018-0286.
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Abstract Background Too much consumption of carbonated beverages increases the risk of diabetes. Insulin deficiency and the body’s decreased sensitivity to insulin cause diabetes. C-peptide can assess a person’s own insulin secretion. The decrease of C-peptide is closely related to the occurrence of diabetes and its chronic complications. The present study assessed the effect of carbonated beverages on C-peptide in adolescents and analyzed the correlation between C-peptide and the drinking index (DI). Methods The subjects investigated including 463 adolescents were divided into a carbonated beverages group, a non-carbonated beverages group and a control group. The general demographic characteristics, beverage consumption status, physical activity and family history of hypertension and diabetes were interviewed with a questionnaire designed by us. All the subjects maintained their original lifestyle and received the oral glucose tolerance test. Various biochemical indicators and C-peptides were detected in these three groups. The data were analyzed by statistical analysis, and multivariate logistic regression analysis was used to examine the risk factors related to C-peptide. Results Blood glucose, blood lipid, liver function and renal function had no statistically significant difference among the three groups. C-peptide levels were lower in the carbonated beverages group and the non-carbonated beverages group than in the control group. Compared to the non-carbonated beverages group, there was a significant decrease in C-peptide levels in the carbonated beverages group. Logistic analysis demonstrated that DI was negatively correlated with C-peptide levels when the physical activity was adjusted. The odds ratio (OR) (OR = 2.540, 95% confidence interval [CI] 1.121–5.752) value difference was statistically significant at a stratification level of DI ≥ 6. Conclusions The C-peptide of adolescents was affected by the long-term consumption of beverages, and the effect of carbonated beverages was even more obvious. DI ≥ 6 bottle-years was a risk factor for diabetes, and we can constitute prevention and control measures accordingly so as to reduce the incidence of diabetes.
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Yin, Shuo, Yi Yang, Danni Yang, Yongxin Li, Yang Jiang, Ling Wu, and Chengjun Sun. "Determination of 11 Phthalate Esters in Beverages by Magnetic Solid-Phase Extraction Combined with High-Performance Liquid Chromatography." Journal of AOAC INTERNATIONAL 102, no. 5 (September 1, 2019): 1624–31. http://dx.doi.org/10.1093/jaoac/102.5.1624.
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Abstract Background: Beverages can be easily contaminated by phthalate esters (PAEs) during the production, bottling, and transportation processes. It is necessary to determine the contamination level in beverages for assessment of human exposure. Objective: In this study, magnetic solid-phase extraction (MSPE) was combined with HPLC for the determination of 11 PAEs in beverages. Methods: Self-synthesized magnetic multiwalled carbon nanotubes (m-MWCNTs) were used as the adsorbent for PAE extraction. To extract the PAEs, an appropriate amount of m-MWCNTs and NaCl was added to the beverage sample. The mixture was mixed on a vortex mixer, the magnetic sorbent was collected with the aid of a magnet, and the supernatant was removed. Then, the analytes were eluted with n-hexane–acetone (1+1, v/v). Finally, the eluent was analyzed by the HPLC method. The separation was accomplished on a Phenomenex Luna-C18 column (250 × 4.6 mm, 5 μm), and the detection wavelength was set at 225 nm. Results: The linear ranges of the method were 2–300 μg/L with correlation coefficients greater than 0.9981. The LOD and LOQ were in the range of 0.659–5.33 × 10–2 μg/L and 2.20–17.8 × 10–2 μg/L, respectively. The recoveries of the method ranged from 79.8 to 114%, with the relative SDs less than 15.8%. The established method has been successfully applied for the determination of 11 PAEs in mineral water, carbonated soft drink, tea beverage, and fruit juice samples. PAEs were detected at 0.246–34.3 μg/L in these samples. Conclusions: The m-MWCNTs are the satisfactory sorbent for MSPE because of their strong adsorption capacity for PAEs. The established MSPE-HPLC method is rapid, easy, sensitive, green, and cost-effective. It can be applied to the analysis of trace PAEs in plastic bottled beverages. Highlights: Three magnetic nanoparticles (MNPs), including Fe3O4 MNPs, m-MWCNTs, and magnetic graphene oxide, were synthesized, and m-MWCNTs were chosen as the sorbent of MSPE for PAE extraction because of their strong adsorption capacity for PAEs. An MSPE–HPLC method has been developed for the analysis of 11 phthalates in plastic bottled beverages. The established method was successfully applied to the analysis of 11 phthalates in four types of beverage samples.
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Ковалева, Ирина Львовна, Ольга Александровна Соболева, and Елена Михайловна Севостьянова. "Influence of Packaging on the Preservation of Consumer Properties of Soft Drinks During Storage." Beer and beverages, no. 2 (June 26, 2021): 43–46. http://dx.doi.org/10.52653/pin.2021.2.2.007.
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В настоящей статье рассматривается зависимость устанавливаемого срока годности безалкогольных напитков от вида потребительской упаковки и ее влияние на сохранность потребительских свойств. В качестве объектов исследования были выбраны безалкогольные газированные напитки на растительном сырье двух наименований. Каждый продукт был расфасован в два вида упаковки - в стеклянную бутылку и в ПЭТ. Опытные образцы подвергли ускоренному старению. Все измерения проводили на 10, 20 и 30 сут. эксперимента, что соответствует 4, 8 и 12 мес. естественного старения. Показатели безопасности образцов в течение и после окончания эксперимента соответствовали требуемым нормам. Было отмечено плавное снижение потребительских свойств напитков, упакованных в стеклянные бутылки. При этом через 30 сут эксперимента (12 мес. естественного старения) физико-химические показатели соответствовали контрольным образцам в пределах допускаемых отклонений. Некоторое ухудшение органолептических характеристик наблюдали лишь к концу заявленного производителем срока годности 12 мес. В напитках, расфасованных в ПЭТ-упаковку, наблюдали более резкое снижение потребительских свойств. При этом производитель заявляет срок их годности также 12 мес. Но уже через 20 сут эксперимента (8 мес. естественного старения) содержание СО2 не соответствовало заявленному производителем. Одновременно было отмечено значительное ухудшение органолептических характеристик. Также было выявлено появление постороннего привкуса в этих образцах, обусловленное, в том числе, приростом содержания ацетальдегида в процессе эксперимента. Проведенные исследования показали, что устанавливая срок годности безалкогольного напитка, производители должны учитывать не только тип, группу и способ обработки напитков, но и вид упаковки, который они используют. This article examines the dependence of the established shelf life of soft drinks on the type of consumer packaging and its impact on the preservation of consumer properties. As the objects of research, two names of soft carbonated drinks based on plant raw materials were selected. Each product was packaged in two types of packaging - in a glass bottle and in PET. Samples underwent accelerated aging. All measurements were carried out on days 10, 20 and 30 of the experiment, which corresponds to 4, 8 and 12 months of natural aging. The safety indicators of the samples during the experiment and after its completion corresponded to the required standards. There was a gradual decline in the consumer properties of beverages packaged in glass bottles. At the same time, after 30 days of the experiment (12 months of natural aging), the physico-chemical indicators corresponded to the control samples within the limits of permissible deviations. Some deterioration in organoleptic characteristics was observed only by the end of the stated shelf life of 12 months. Drinks packaged in PET showed a sharper decrease in consumer properties. At the same time, the manufacturer declares their shelf life is also 12 months. But after 20 days of the experiment (8 months of natural aging), the CO2 content did not correspond to the manufacturer's declared one. At the same time, a significant deterioration in organoleptic characteristics was noted. The appearance of off-flavor in these samples was also revealed. This is explained, among other things, by the increase in the content of acetaldehyde during the experiment. Studies have shown that when setting the shelf life of a soft drink, manufacturers must take into account not only the type, group and way of processing the drinks, but also the type of packaging they use.
Dissertations / Theses on the topic "Carbonated beverages bottles"
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Bastos, Heliane Betune. "Avaliação de sistemas de fechamento para embalagens de polietileno tereftalato (PET) na retenção de CO2." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255854.
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Orientador: Carlos A. R. AnjosDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-06T19:58:12Z (GMT). No. of bitstreams: 1 Bastos_HelianeBetune_M.pdf: 1256076 bytes, checksum: a0a88be54bfba81ee23e02d6a82df9a3 (MD5) Previous issue date: 2006
Resumo: O presente trabalho tem como objetivo avaliar a retenção de CO2 em água potável carbonatada acondicionada em garrafas de PET, utilizando sistemas de fechamento diferenciados em três condições de estocagem, 5, 25 e 35°C. Foram avaliados três sistemas comerciais convencionais, um apresentando barreira aos gases, e um último desenvolvido para o trabalho, consistindo em um sistema híbrido de vedação elaborado com materiais plásticos e metálicos. Utilizou-se nos experimentos garrafas de 600 mL, em pré-formas de 23, 25 e 28g. A concentração de CO2 na água foi medida semanalmente através da leitura da pressão do espaço livre das embalagens durante o período de 3 meses. Os resultados mostraram que a retenção do CO2, em todos os sistemas testados, está diretamente relacionada à temperatura de estocagem. Na temperatura de 35°C, os sistemas se diferenciaram para garrafas de maior massa (25g e 28g). Na temperatura de 25°C, observou-se ganhos significativos de retenção quando se utilizou sistemas de fechamento considerados barreira. Já na temperatura de 5°C foram testados apenas os sistemas comerciais que não apresentaram, no período estudado, variações significativas da retenção de CO2
Abstract: This study had the aim to evaluate CO2 retention in PET bottles filled with carbonated and drinkable water using different closure systems studied in 3 different storage conditions, 5, 25 and 35°C. It was evaluated 4 commercial closure systems: 3 of conventional type and one with O2 and CO2 gas barrier; and also it was developed a 5th kind for this experience: a hybrid closure system composed by plastic and metallic materials. All 5 types of closures were tested in 23g, 25g and 28g PET bottles of 600mL. The CO2 concentration in the carbonated water was weekly measured through the packaging free space pressure during 3 months. The results indicate that retention of CO2, in all closure systems tested, was straightly related with storage temperature. At 35°C for 25g and 28g bottle systems were observed significant different values. At 25°C storage condition, significant difference of gas retention was observed where a barrier closure was tested. At refrigerated temperature (5°C) only commercial closures were tested and all of them did not show ¿ in the studied period ¿ significant variation of CO2 retention
Mestrado
Mestre em Tecnologia de Alimentos
Books on the topic "Carbonated beverages bottles"
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Oppelt, Norman T. Soda and mineral water bottles and bottlers of Colorado, 1860 to 1915. Greeley, Colo: Oppelt Publications, 2005.
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Pesha, Janet L. Illinois embossed crown top soda bottles: Notebook study, city and towns. Manito, Ill. (4082 Mason Rd., Manito 61546): J.L. Pesha, 1991.
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How does soda get into the bottle? New York: Simon and Schuster Books for Young Readers, 1988.
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Charles, Oz. How does soda get into the bottle? New York: Simon and Schuster Books for Young Readers, 1988.
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Amy, Kelley, ed. Bottle biology: An idea book for exploring the world using soda bottles and other recyclable materials. 2nd ed. Dubuque, Iowa: Kendall/Hunt Pub. Co., 2003.
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Ingram, Mrill. Bottle biology: An idea book for exploring the world through plastic bottles and other recyclable materials. Dubuque, Iowa: Kendall/Hunt Pub. Co., 1993.
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Mix, Richard. The Mix guide to commemorative Coca-Cola bottles. San Antonio, Tex: Multi-Ads, 1990.
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Bridgforth, Dick. Mountain Dew: Hillbilly bottles. Charleston, S.C: BookSurge Pub., 2008.
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Yoo, Theodore Jun. "Shaken or Stirred?" In Encounters Old and New in World History. University of Hawai'i Press, 2017. http://dx.doi.org/10.21313/hawaii/9780824865917.003.0009.
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In 2009, makgeolli, a carbonated local fermented rice grog, often sold in plastic bottles or aseptic box containers topped soju and wine as the most popular alcoholic beverage in South Korea. Long regarded as a poor man's alcohol, this unrefined milky colored, pungent, and slightly carbonated fermented rice drink, notorious for causing major headaches, chronic belching, and nasty hangovers, enjoyed a renaissance. This essay examines makgeolli’s turbulent history, its rise, fall, re-emergence, and attempts by the state to remake this rice wine into a “global beverage.” It examines “soft” forms of nationalism, in particular the commodification of makgeolli through tourism as well as how this alcoholic beverage has been repackaged as part of Korea's unique cultural tradition.