Galapadoc

Ain't this technology great!

By the way, if an article you want is behind a paywall and the abstract doesn't give you all the details you need, try Sci-Hub. https://sci-hub.tw/ You just enter the PMID number found below the title of the paper on PubMed and, if it's one of the millions of papers they managed to get their hands on, you can download the PDF.

You're gonna want to use PubMed for something like that. Way too much noise using Google. However, it doesn't look like either of the things you want to find are true. There are a lot of things that can contaminate fermented beverages even over 15% and turns out there are a lot of different allergen problems as well (I learned something new). Here are some articles I found on a cursory search. You could go into more detail and refine what you're looking for. https://pubmed.ncbi.nlm.nih.gov/ Biological Contaminants 1. Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces. Tubia I, Prasad K, Pérez-Lorenzo E, Abadín C, Zumárraga M, Oyanguren I, Barbero F, Paredes J, Arana S. Int J Food Microbiol. 2018 Oct 20;283:65-76. doi: 10.1016/j.ijfoodmicro.2018.06.020. Epub 2018 Jun 26. PMID: 30099997 Review. 2. Traditional grain alcohol (bai jiu, [Symbol: see text]) production and use in rural central China: implications for public health. Qian L, Newman IM, Xiong W, Feng Y. BMC Public Health. 2015 Dec 19;15:1261. doi: 10.1186/s12889-015-2594-4. PMID: 26687080 Free PMC article. 3. Microbial diversities and potential hazards of Korean turbid rice wines (makgeolli): Multivariate analyses. Kim NH, Jun SH, Lee SH, Hwang IG, Rhee MS. Food Microbiol. 2018 Dec;76:466-472. doi: 10.1016/j.fm.2018.07.008. Epub 2018 Jul 17. PMID: 30166175 4. Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. Pascari X, Ramos AJ, Marín S, Sanchís V. Food Res Int. 2018 Jan;103:121-129. doi: 10.1016/j.foodres.2017.07.038. Epub 2017 Oct 12. PMID: 29389598 Review. 5. Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains. Bartkiene E, Juodeikiene G, Zadeike D, Baliukoniene V, Bakutis B, Cizeikiene D. J Sci Food Agric. 2019 Mar 30;99(5):2348-2355. doi: 10.1002/jsfa.9433. Epub 2018 Dec 30. PMID: 30338535 6. Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. Berbegal C, Spano G, Fragasso M, Grieco F, Russo P, Capozzi V. Appl Microbiol Biotechnol. 2018 Jan;102(2):569-576. doi: 10.1007/s00253-017-8666-x. Epub 2017 Nov 30. PMID: 29189899 Free PMC article. Review. 7. Microbial contamination of fuel ethanol fermentations. Beckner M, Ivey ML, Phister TG. Lett Appl Microbiol. 2011 Oct;53(4):387-94. doi: 10.1111/j.1472-765X.2011.03124.x. Epub 2011 Aug 2. PMID: 21770989 Review. 8. Ingredients and contaminants of traditional alcoholic beverages in Tanzania. Nikander P, Seppälä T, Kilonzo GP, Huttunen P, Saarinen L, Kilima E, Pitkänen T. Trans R Soc Trop Med Hyg. 1991 Jan-Feb;85(1):133-5. doi: 10.1016/0035-9203(91)90187-4. PMID: 2068743 Allergens 1. Allergic and intolerance reactions to wine. Wüthrich B. Allergol Select. 2018 Sep 1;2(1):80-88. doi: 10.5414/ALX01420E. eCollection 2018. PMID: 31826033 Free PMC article. Review. 2. Development of a mass spectrometry immunoassay for unambiguous detection of egg allergen traces in wines. Pilolli R, Chaudhari R, Palmisano F, Monaci L. Anal Bioanal Chem. 2017 Feb;409(6):1581-1589. doi: 10.1007/s00216-016-0099-3. Epub 2016 Dec 7. PMID: 27928610 3. Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies. Koestel C, Simonin C, Belcher S, Rösti J. J Food Sci. 2016 Aug;81(8):T2099-106. doi: 10.1111/1750-3841.13378. Epub 2016 Jun 29. PMID: 27356183 Free PMC article. 4. A Rapid Assay to Detect Toxigenic Penicillium spp. Contamination in Wine and Musts. Sanzani SM, Miazzi MM, di Rienzo V, Fanelli V, Gambacorta G, Taurino MR, Montemurro C. Toxins (Basel). 2016 Aug 8;8(8):235. doi: 10.3390/toxins8080235. PMID: 27509524 Free PMC article. 5. Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential. Deckwart M, Carstens C, Webber-Witt M, Schäfer V, Eichhorn L, Schröter F, Fischer M, Brockow K, Christmann M, Paschke-Kratzin A. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(11):1805-17. doi: 10.1080/19440049.2014.963700. Epub 2014 Oct 9. PMID: 25208236 6. Towards absolute quantification of allergenic proteins in food--lysozyme in wine as a model system for metrologically traceable mass spectrometric methods and certified reference materials. Cryar A, Pritchard C, Burkitt W, Walker M, O'Connor G, Burns DT, Quaglia M. J AOAC Int. 2013 Nov-Dec;96(6):1350-61. doi: 10.5740/jaoacint.12-438. PMID: 24645514 7. Potential food allergens in wine: double-blind, placebo-controlled trial and basophil activation analysis. Rolland JM, Apostolou E, Deckert K, de Leon MP, Douglass JA, Glaspole IN, Bailey M, Stockley CS, O'Hehir RE. Nutrition. 2006 Sep;22(9):882-8. doi: 10.1016/j.nut.2006.06.002. PMID: 16928473 Clinical Trial. Any scientific study even remotely related to human or animal health can be found on PubMed. Happy Hunting!

I thought it looked familiar, but I'd never seen the 3-column configuration.

Hi Paul. I just replied to your previous response by email. Could you include information on this type of system in your reply? This is EXACTLY the kind of technology that would go over big in the Galapagos. We're all about zero carbon output and we straddle the equator, meaning 12 hours of hot hot sunlight all year long.

Hello. I'm in Ecuador and looking to startup at the end of the year. One of my biggest concerns is dealing with customs. I don't want to end up with my still sitting in one of their warehouse for months waiting for a bribe. Did you run into any problems getting the equipment into the country? How long did it take to get from your site to the customer? I have the added complexity of getting it from the port in Guayaquil out here to the Galapagos Islands, but that's just logistical details that I can supervise from my end. The thing that scares me most is customs.

Hello All. I'm in the final planning stages of a micro-distillery to operate in the highlands of the enchanted islands. The goal is to deliver our first cases by the second quarter of 2021. I've been lurking on this site for years, so first off I want to thank you all for sharing your knowledge. I'm open to any suggestions, especially as they relate to achieving the purest, smoothest vodka and the "closest thing to perfect" 100% corn whiskey. We have to be pretty self-sufficient out here in the middle of the ocean, so I'm particularly interested in equipment that doesn't require specialized parts or technicians that could take months to get here.