Beverages

17 pages, 2480 KB

Open AccessEditor’s ChoiceArticle

Aroma Identity of Red Wines from Old-Vine Genotypes Cultivated on Mount Etna

by Fabrizio Cincotta, Gianluca Tripodi, Leonardo Paul Luca, Lorenzo Rapisarda, Salvatore Sparla, Antonio Sparacio, Filippo Salvatore Ferlito, Antonella Verzera and Elisabetta Nicolosi

Beverages 2026, 12(7), 79; https://doi.org/10.3390/beverages12070079 - 6 Jul 2026

Viewed by 453

Abstract

The slopes of Mount Etna (Sicily, Italy) are home to an extraordinary viticultural heritage, comprising several vine genotypes at risk of extinction, whose oenological potential remains largely unexplored. This study aims to provide an aromatic characterization of red wines produced from five old-vine [...] Read more.

The slopes of Mount Etna (Sicily, Italy) are home to an extraordinary viticultural heritage, comprising several vine genotypes at risk of extinction, whose oenological potential remains largely unexplored. This study aims to provide an aromatic characterization of red wines produced from five old-vine genotypes (Barbarossa Etna, Madama Nera, Moscatella Nera, Minnella Nera, and Terribile), comparing them with local and international cultivars. The wines were produced using standardized microvinification techniques; physicochemical parameters were measured according to OIV methods, volatile aromatic compounds were analyzed using HS-SPME/GC-MS, and sensory analysis was carried out using quantitative descriptive analysis. The wines from old-vine genotypes exhibited physicochemical characteristics in line with Etna DOC standards. The profiling of volatile organic compounds revealed clear cultivar-specific aromatic characteristics, with Moscatella Nera exhibiting the most complex and terpene-rich content. The sensory analysis confirmed a distinctive aroma for each old-vine genotype wine, with substantial differences from traditional and international wines. These results support the oenological significance of these old-vine genotypes and their potential reintroduction into production to enhance the biodiversity and identity of Etna wines. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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26 pages, 436 KB

Open AccessEditor’s ChoiceReview

Sensory Evaluation and Methodological Standardization in PDO/PGI Wine Certification: A Comparative Analysis of European Practices, Accreditation Frameworks, and the Portuguese Context

by Manuel Pinto, Elisete Correia and Alice Vilela

Beverages 2026, 12(7), 77; https://doi.org/10.3390/beverages12070077 - 3 Jul 2026

Viewed by 1112

Abstract

Accredited sensory certification is increasingly central to the credibility of EU Geographical Indications (GIs), particularly for wine, where typicity and regional identity complicate harmonization. In the absence of shared descriptors, reference standards, and decision rules, sensory control may produce inconsistent conformity outcomes across [...] Read more.

Accredited sensory certification is increasingly central to the credibility of EU Geographical Indications (GIs), particularly for wine, where typicity and regional identity complicate harmonization. In the absence of shared descriptors, reference standards, and decision rules, sensory control may produce inconsistent conformity outcomes across certification bodies. This study examines the main drivers and limitations of sensory harmonization in GI wine certification, with particular focus on Portugal’s mandatory batch-level sensory approval system. Using a structured narrative review and comparative analysis, it integrates sensory science literature with the EU regulatory framework requiring verifiable organoleptic characteristics in product specifications. National approaches from Portugal, Croatia, France, Germany, Greece, Italy, Romania and Spain are compared, alongside the harmonized IOC Panel Test model for virgin olive oil. Accreditation is analyzed through International Organization for Standardization standards ISO/IEC 17025 and ISO/IEC 17065, as well as EA guidance. Results show increasing convergence toward formal sensory certification but persistent divergence in how typicity is operationalized and translated into conformity decisions. The study proposes a conceptual framework in which harmonization focuses on evidential conditions rather than uniform sensory identities. Full article

(This article belongs to the Special Issue Quality and Authenticity in Wine: Analytical Advances and Consumer Perspectives)

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27 pages, 1895 KB

Open AccessEditor’s ChoiceReview

Beyond Market Growth: Are Plant-Based Beverages Nutritionally and Technologically Suitable Alternatives to Cow’s Milk?

by Francine Pimentel de Andrade, Wanderson dos Santos Carneiro, José Matheus Santos-Silva, Anabela Raymundo and Carlos Eduardo de Farias Silva

Beverages 2026, 12(6), 74; https://doi.org/10.3390/beverages12060074 - 15 Jun 2026

Viewed by 1172

Abstract

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable [...] Read more.

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable products. In this context, plant-based beverages (PBBs) have gained attention as potential alternatives to milk. This study was aimed at evaluating plant-based beverages as alternatives to cow’s milk, focusing on their nutritional composition, environmental impact, and technological challenges. Although cow’s milk has a high biological value and nutritional density, plant-based beverages present variable compositions, generally with lower levels of protein and minerals. However, they stand out for the presence of bioactive compounds and have a nutritional quality which can be improved through fortification strategies. From an environmental perspective, their production is associated with a substantially lower carbon footprint compared to dairy farming. Despite these advantages, the sector still faces technological challenges related to physicochemical stability and sensory acceptance due to complex residual flavors. This review highlights the need for improvements in terms of manufacturing processes and regulatory frameworks to establish these beverages as safe, nutritious, and sustainable options in the global market. Full article

(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)

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16 pages, 1827 KB

Open AccessEditor’s ChoiceArticle

Combination of Destructive and Non-Destructive Analyses for Microbiological and Qualitative Characterization of Refermented and Yeast-Aged Apple Cider

by Gianmarco Alfieri, Margherita Modesti, Aurora Pietrini, Riccardo Riggi, Francesca Luziatelli, Rosamaria Capuano, Maurizio Ruzzi, Diana DeSantis and Andrea Bellincontro

Beverages 2026, 12(6), 72; https://doi.org/10.3390/beverages12060072 - 10 Jun 2026

Viewed by 630

Abstract

In Italy, the apple cider market is experiencing significant growth, driven by numerous small-scale artisanal producers who combine local apple varieties with traditional processes to offer complex, and diverse products. However, artisanal production based on spontaneous fermentations often encounters challenges in qualitative reproducibility, [...] Read more.

In Italy, the apple cider market is experiencing significant growth, driven by numerous small-scale artisanal producers who combine local apple varieties with traditional processes to offer complex, and diverse products. However, artisanal production based on spontaneous fermentations often encounters challenges in qualitative reproducibility, particularly related to sensory issues (stability across different vintages and high turbidity of the product). In this context, a methodology has been developed to optimize the technological process of cider production at Contrada Contro in the Monti Sibillini (MC), in Marche region, Italy. The research focused on the isolation and selection of indigenous yeasts from frozen must prepared in the 2023 vintage. Following isolation and preliminary characterization, the indigenous yeasts were used to referment the still cider, followed by 7 months of bottle aging, and a second sampling point was conducted after 14 months of aging on lees. Destructive analyses using HPLC-DAD and GC-MS were conducted to evaluate polyphenols and volatile compounds, while non-destructive analyses with a 12-quartz microbalance electronic nose and near infrared (NIR) spectroscopy allowed for a quicker assessment of production techniques. Chromatographic analysis results showed that the sensory quality of refermented products was strongly influenced by the composition of the yeast strains used. All fermentations inoculated with selected yeasts exhibited lower turbidity compared to spontaneous fermentation. These findings indicate that the selection of indigenous yeasts for cider refermentation enables the production of a high-quality product, enriched with beneficial compounds and characterized by a strong terroir identity, underscoring the importance of microbiological terroir. Full article

(This article belongs to the Special Issue Innovation in Alcoholic and Non-Alcoholic Beverages: Microbiological, Chemical, and Bioactive Perspectives)

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20 pages, 16917 KB

Open AccessEditor’s ChoiceReview

Optimizing Milled Rice Utilization in the Brewing Industry by Overcoming Equipment Barriers Through Cultivar Characterization

by Matthew Aitkens and Scott Lafontaine

Beverages 2026, 12(6), 68; https://doi.org/10.3390/beverages12060068 - 5 Jun 2026

Viewed by 835

Abstract

Beer is one of the oldest and most widely consumed fermented beverages in the world. However, barley production is increasingly vulnerable to agricultural and socioeconomic pressures, particularly in temperate growing regions where rising temperatures threaten yield stability. In contrast, rice is projected to [...] Read more.

Beer is one of the oldest and most widely consumed fermented beverages in the world. However, barley production is increasingly vulnerable to agricultural and socioeconomic pressures, particularly in temperate growing regions where rising temperatures threaten yield stability. In contrast, rice is projected to experience comparatively smaller yield declines, highlighting its potential as a more climate-resilient starch source for brewing. This opportunity is especially relevant in the United States, where Arkansas produces approximately half of the nation’s rice supply. Large commercial breweries have successfully incorporated rice through the use of cereal cookers, but these systems are often impractical for smaller operations because of their cost and space requirements. In addition, rice supplied to the brewing industry is often sourced as a byproduct of the edible rice market, where multiple cultivars may be blended, reducing consistency and obscuring cultivar-specific effects that influence brewing performance. This manuscript reviews variation among rice cultivars in the physical, chemical, and agronomic properties relevant to brewing and examines how these differences affect extract yield and processability. Particular emphasis is placed on practical strategies to overcome technical barriers, including alternative mashing approaches and the use of heat-stable exogenous enzymes to facilitate the use of milled rice without dedicated cereal-cooking infrastructure. Full article

(This article belongs to the Special Issue Precision Analytics in Beverage Research: Novel Techniques and Applications)

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21 pages, 1967 KB

Open AccessEditor’s ChoiceArticle

Predicting CO₂ Pressure Loss in Aged Traditional-Method Sparkling Wine Bottles for Compliance with European Regulations

by Gérard Liger-Belair, Virginie Thollin and Clara Cilindre

Beverages 2026, 12(6), 70; https://doi.org/10.3390/beverages12060070 - 5 Jun 2026

Viewed by 1788

Abstract

Today, billions of bottles are aging in the cellars of traditional-method sparkling wine regions prior to their release on the market. Given the fundamental role of carbon dioxide (CO₂) in both the production and sensory perception of sparkling wines, it is [...] Read more.

Today, billions of bottles are aging in the cellars of traditional-method sparkling wine regions prior to their release on the market. Given the fundamental role of carbon dioxide (CO₂) in both the production and sensory perception of sparkling wines, it is essential to understand and control all stages that influence its pressure and concentration in the bottle throughout the winemaking process. This study addressed the central question of how long traditional-method sparkling wine bottles can age in cellars while maintaining sufficient CO₂ pressure. By considering their capacity to retain the minimum CO₂ pressure of 3.5 bar at 20 °C, as required by European regulations, a predictive formula for the shelf life of older vintages was proposed and discussed, integrating the multiple relevant parameters that govern CO₂ retention. Moreover, based on previously published datasets, a comparison was carried out between CO₂ losses measured for a range of modern crown caps and those observed in collections of older champagne vintages sealed with cork-lined crown caps. The results clearly show that modern crown caps preserve dissolved CO₂ far more effectively in traditional-method sparkling wines than the cork-lined closures commonly used during the last century, leading to substantially longer predicted shelf lives. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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19 pages, 2527 KB

Open AccessEditor’s ChoiceArticle

Dynamic Control of Industrial Wine Fermentation Using Cognitive System and Acoustic Emission

by Ángel Sánchez-Roca, Javier Arévalo-Royo, Juan-Ignacio Latorre-Biel, Emilio Jiménez-Macias, Julio Blanco-Fernández and Eduardo Martínez-Cámara

Beverages 2026, 12(6), 67; https://doi.org/10.3390/beverages12060067 - 1 Jun 2026

Viewed by 954

Abstract

The alcoholic fermentation of wine is a complex, multivariable chemical process. This study proposes a cognitive system for the dynamic control of the industrial wine fermentation process based on acoustic emission signals. The core of the system uses machine learning algorithms to perform [...] Read more.

The alcoholic fermentation of wine is a complex, multivariable chemical process. This study proposes a cognitive system for the dynamic control of the industrial wine fermentation process based on acoustic emission signals. The core of the system uses machine learning algorithms to perform perception tasks and predict density as a relevant chemical parameter for control and decision-making during the process. A hydrophone submerged in the fermentation tank is used to monitor the process. At the TRL4 stage we are currently at, measurements were taken at a winery in the Rioja Designation of Origin and were acquired and stored during the alcoholic fermentation process to be used as input data. Manual measurements collected by the winemaker throughout the fermentation process were used to train and validate the results. The performance of the machine learning model was measured using statistical metrics. The results of the experiments show a high correlation between the density calculated using the model and the densities measured by the winemaker. The proposed system is a valid and innovative tool for controlling a process as multivariable as alcoholic fermentation. The anticipatory nature of the acoustic signal with regard to the evolution of temperature in the process is used as the starting point for the new proposal. Its application helps to ensure stable fermentation by reducing the thermal stress on yeasts caused by the thermal shocks of current temperature control systems, improving process control in wineries and serving as a cognitive system for control and decision-making. Full article

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14 pages, 1955 KB

Open AccessEditor’s ChoiceArticle

Endogenous Carbon Dots in Traditional Korean Beverages: Structural Characterization, Antioxidant Activity, and Biocompatibility

by Gyuri Kim, Ajahar Khan, Ruchir Priyadarshi, Sanghee Han, Seok-Geun Lee, Jun Tae Kim and Jong-Whan Rhim

Beverages 2026, 12(6), 65; https://doi.org/10.3390/beverages12060065 - 28 May 2026

Viewed by 710

Abstract

Carbon dots (CDs) are emerging nanomaterials with promising applications in food science. Recent reports have shown that carbon dots are inherently present in heat-treated foods and beverages. However, the occurrence of carbon dots in traditional Korean beverages has not yet been investigated. In [...] Read more.

Carbon dots (CDs) are emerging nanomaterials with promising applications in food science. Recent reports have shown that carbon dots are inherently present in heat-treated foods and beverages. However, the occurrence of carbon dots in traditional Korean beverages has not yet been investigated. In this study, carbon dots were isolated from three Korean beverages, Nurungji tea, barley tea, and green tea, and characterized using TEM, DLS, ζ-potential, UV-absorbance, photoluminescence (PL), FTIR and XPS analyses. All three beverages contained quasi-spherical (<10 nm) CDs, consistent with quantum dots whose optical properties depend on their size. DLS and ζ-potential measurements (−40 mV for cereal tea and −14 mV for green tea) confirmed their colloidal stability without aggregation in the beverages. PL spectroscopy exhibited excitation-dependent emission with a bathochromic shift, peaking at 412–438 nm, and FTIR spectra revealed abundant O-H, N-H, C=O, and C-N functional groups, reflecting oxygen and nitrogen doping that modulate redox reactions. Due to these surface functional groups, CDs demonstrated excellent antioxidant activity, with green tea CDs achieving 100% scavenging activity at 12.5 µg/mL, while barley and Nurungji CDs reached 100% and 78% scavenging activities at 100 µg/mL, respectively. In the cytotoxicity test using L929 fibroblast cells, grain tea CDs showed a survival rate of over 90% at concentrations of 6.25–100 µg/mL, and green tea CDs showed a survival rate of over 90% at concentrations up to 25 µg/mL, which is consistent with the literature on the biocompatibility of CDs. These results confirm that beverage-derived CDs are non-toxic and powerful antioxidants, reaffirming the safety and functionality of traditional Korean food. Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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18 pages, 449 KB

Open AccessEditor’s ChoiceArticle

Assessment of Florida Blueberry Wine Packaged in Glass Bottles, Cans, and Plastic Bottles Throughout Accelerated Shelf-Life Testing

by Nicholas A. Wendrick, Sofia Torres, Drew Budner, Boce Zhang, Andrew J. MacIntosh and Katherine A. Thompson-Witrick

Beverages 2026, 12(6), 64; https://doi.org/10.3390/beverages12060064 - 22 May 2026

Viewed by 840

Abstract

For thousands of years glass packaging for wine has traditionally been associated with quality and remains used today as an inert and recyclable container. However, alternative containers such as aluminum cans and polyethylene terephthalate (PET) bottles have been gaining traction over the last [...] Read more.

For thousands of years glass packaging for wine has traditionally been associated with quality and remains used today as an inert and recyclable container. However, alternative containers such as aluminum cans and polyethylene terephthalate (PET) bottles have been gaining traction over the last several years because of their lower cost, increased recyclability, and increasing consumer acceptance. Advancements in can-liner technology further support aluminum cans as a realistic option for wineries; however, data on how different packaging types influence the quality of packaged wine remains sparse. This study evaluated the physiochemical properties of carbonated blueberry wine stored in glass bottles, aluminum cans, and polyethylene terephthalate (PET) bottles under accelerated conditions (35 °C). Across the three packaging types, the wine quality parameters of total acidity, sugar, and pH did not differ significantly. There were, however, measurable statistical differences that emerged in color, anthocyanin content, and volatile organic compound (VOC) profiles. Pearson’s correlation analysis revealed a strong linear relationship between the degradation of color (intensity and hue) and anthocyanin concentration over time for all packaging types, with the loss being dependent upon packaging type. These findings indicate that while certain quality attributes vary with container, the overall chemical changes in blueberry wine are comparable across glass, aluminum, and PET bottles. Consequently, aluminum can packaging stands as a viable, cost-effective alternative packaging for blueberry wine producers. Full article

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16 pages, 531 KB

Open AccessEditor’s ChoiceArticle

Bee Pollen as a Multifunctional Nutrient Source in Spontaneous Mead Fermentation: Impact on Phenolic Profile and Antioxidant Capacity

by Cynthia Brasil da Nóbrega de Teive Argollo, Edna Santos de Barros, Renata Torres dos Santos e Santos, Luís Henrique Pereira de Sá Torres, Patrícia Berilli, Márcia de Fátima Ribeiro, Fábia de Mello Pereira, Carolina Oliveira de Souza and Aline Camarão Telles Biasoto

Beverages 2026, 12(5), 62; https://doi.org/10.3390/beverages12050062 - 15 May 2026

Viewed by 1094

Abstract

A growing global demand exists for natural alcoholic beverages produced through spontaneous fermentation with reduced use of commercial additives. In this context, the present study evaluated the impact of bee pollen addition as a nutrient source for wild yeasts on the physicochemical composition, [...] Read more.

A growing global demand exists for natural alcoholic beverages produced through spontaneous fermentation with reduced use of commercial additives. In this context, the present study evaluated the impact of bee pollen addition as a nutrient source for wild yeasts on the physicochemical composition, color, phenolic compound profile, and antioxidant capacity of mead. Three distinct meads were produced by applying spontaneous fermentation of Apis mellifera honey: a control (honey diluted in water to 22 °Brix); honey diluted in water and supplemented with bee pollen (30 g L⁻¹); and honey diluted in water and supplemented with a commercial fermentation activator composed of ammonium phosphate (0.4 g L⁻¹). The use of nitrogen sources for wild yeasts reduced the fermentation time by up to 14 days. Notably, only bee pollen caused darkening of the mead, resulting in a more yellowish color. Seventeen phenolic compounds were identified in the meads, including phenolic acids, flavonols, and flavanols. The mead supplemented with bee pollen exhibited higher antioxidant capacity and a greater content of identified phenolic compounds, particularly quercetin-3-β-D-glucoside, at a concentration 100 times higher than that in the control (23.5 mg L⁻¹). These findings indicate that bee pollen acts as a multifunctional fermentative modulator, improving the fermentative performance of wild yeasts and promoting phenolic enrichment, thereby supporting its application in the development of mead. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fermented Beverages)

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11 pages, 836 KB

Open AccessEditor’s ChoiceReview

Probiotic Yeast for Brewing? A Mini-Review of Craft Brewing Research with Saccharomyces cerevisiae var. boulardii

by Tianyang Wang and Shiwen Zhuang

Beverages 2026, 12(5), 58; https://doi.org/10.3390/beverages12050058 - 11 May 2026

Viewed by 1027

Abstract

The brewing industry remains at the forefront of technological innovation, with growing interest in alternative yeasts. Saccharomyces cerevisiae var. boulardii, a well-established probiotic yeast, has attracted attention for its potential to produce probiotic-enriched beers, offering an option for moderate consumers seeking functional beverages. [...] Read more.

The brewing industry remains at the forefront of technological innovation, with growing interest in alternative yeasts. Saccharomyces cerevisiae var. boulardii, a well-established probiotic yeast, has attracted attention for its potential to produce probiotic-enriched beers, offering an option for moderate consumers seeking functional beverages. This mini-review brings together current research on the use of S. boulardii in craft brewing, focusing on fermentation performance, flavour and sensory characteristics, and potential health-related functions. While often regarded as a variant of S. cerevisiae, S. boulardii shows comparable or greater cell growth, increased acetic acid production at the expense of glycerol, and lower alcohol yield compared to S. cerevisiae. Despite these differences, beers brewed with S. boulardii exhibit similar volatile compound profiles and sensory characteristics to those produced with S. cerevisiae. In terms of health-related attributes, S. boulardii-fermented beers show higher antioxidant activity, the presence of malto-oligosaccharides with prebiotic potential, and the ability of yeast to survive both storage and gastrointestinal transit. Strategies explored to optimise its brewing performance and customer acceptance include co-fermentation with S. cerevisiae, modified mashing protocols, and natural flavour additions. Overall, the available evidence supports S. boulardii as a promising yeast for developing probiotic-enriched beers. Further research is needed to validate current findings at commercial scales, investigate host–microbiome interactions following beer consumption and develop strategies that balance probiotic efficacy and desirable beer appearance over shelf life. The paper may assist brewers in making informed decisions about deploying S. boulardii, aligning consumer interest in functional beverages with the enjoyment of beer. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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22 pages, 2327 KB

Open AccessEditor’s ChoiceArticle

Fumaric Acid as an Alternative to Sulphur Dioxide in Conventional and Skin-Macerated White Winemaking

by Violeta García-Viñola, Montserrat Poblet, Albert Bordons, Cristina Reguant and Nicolas Rozès

Beverages 2026, 12(5), 56; https://doi.org/10.3390/beverages12050056 - 7 May 2026

Viewed by 948

Abstract

The production of white-skin-macerated wines without sulphur dioxide (SO₂) has increased in recent years, although it presents challenges such as uncontrolled alcoholic fermentation (AF) or malolactic fermentation (MLF) and the production of undesirable compounds. Fumaric acid (FA) is being explored as [...] Read more.

The production of white-skin-macerated wines without sulphur dioxide (SO₂) has increased in recent years, although it presents challenges such as uncontrolled alcoholic fermentation (AF) or malolactic fermentation (MLF) and the production of undesirable compounds. Fumaric acid (FA) is being explored as an alternative to SO₂ due to its antimicrobial and acidifying properties. This study evaluated the effects of vinification type (white skin contact vs. conventional white wine) and different treatments: (i) control without additives, (ii) 0.6 g/L FA, and (iii) 40 mg/L SO₂. After AF, MLF was conducted under three conditions: spontaneous fermentation and two inoculated trials with 10⁶ cells/mL of Oenococcus oeni, one without lees and one with 1 g/L lees from AF. Yeast and lactic acid bacteria dynamics during AF were monitored, along with chemical composition, colour, and sensory characteristics of the wines. Results revealed that the development of AF and final wine compositions were influenced by the vinification type and treatment. During MLF, residual FA from the AF was able to delay its progress but was not sufficient to completely inhibit it. The sensory analysis did not reveal significant differences between treatments. Fumaric acid is a viable alternative to SO₂ for managing MLF in high-pH white wines (including those with skin maceration), allowing for lower SO₂ concentrations and enhanced freshness without impacting sensory quality. Full article

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30 pages, 14713 KB

Open AccessEditor’s ChoiceArticle

Assessing Wine Quality in Glass and Alternative Packaging During Storage

by Mark Walker Bartz, Amanda J. Fleming and Renee T. Threlfall

Beverages 2026, 12(5), 54; https://doi.org/10.3390/beverages12050054 - 6 May 2026

Viewed by 1717

Abstract

Glass bottles remain ideal for wine marketing and long-term storage, but they also represent a major contributor to the overall carbon footprint of wine production. Although aluminum and plastic are emerging as alternative packaging, these materials can influence wine quality. The impact of [...] Read more.

Glass bottles remain ideal for wine marketing and long-term storage, but they also represent a major contributor to the overall carbon footprint of wine production. Although aluminum and plastic are emerging as alternative packaging, these materials can influence wine quality. The impact of wine packaging on the composition, color, and total phenolics of red wine and white wine was evaluated at 0, 6, and 12 months of storage at 15 °C in 2022 and 2023. Chambourcin and Vignoles (Vitis hybrids) grapes were harvested, produced into wine, then bottled in different packaging. Eight wine packaging treatments were evaluated for the 2022 wines, including three glass treatments (250 mL, 375 mL, and 750 mL) and five 250 mL containers of aluminum (AL), polyethylene terephthalate (PET), high-density polyethylene (HDPE), low-density polyethylene (LDPE), and polypropylene (PP). Ten wine packaging treatments were evaluated for the 2023 wines, including three glass treatments (250 mL, 375 mL, and 750 mL), three aluminum treatments (250 mL, 375 mL, and 500 mL), three PET treatments (two 250 mL and 750 mL), and one 750 mL flexible pouch. In both years, the packaging treatment significantly impacted dissolved oxygen, free sulfur dioxide, L*, Delta E, and chroma at 6- and 12 months of storage in the red and white wines. As expected, the wine in glass packaging (375 and 750 mL) had the best color and phenolic stability during storage. Regardless of packaging treatment, Delta E (where values >5 indicate noticeably different color compared to wines in Glass 750 at bottling) for these wines increased during storage. For alternative packaging, aluminum and PET had potential for wine stored up to 6 months but less at 12 months of storage. Alternative packaging can lower the wine industry’s carbon footprint but does not provide the extended shelf-life of wine offered by glass packaging. However, alternative packaging remains a promising option for wines intended to be consumed within six months of bottling. Full article

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15 pages, 1326 KB

Open AccessEditor’s ChoiceArticle

Evaluation of Infrared Drying Parameters for Spent Coffee Grounds: Effects on Drying Kinetics, Quality, and Energy Consumption

by Shu-Chin Wang, Meng-Jen Tsai, Chih-Hong Tung and Po-Hua Wu

Beverages 2026, 12(5), 53; https://doi.org/10.3390/beverages12050053 - 1 May 2026

Viewed by 878

Abstract

Spent coffee grounds (SCGs) are abundant byproducts generated during coffee processing that are unsuitable for storage and subsequent value-added utilization owing to their high moisture content and water activity (a_w). This study investigated the effects of different infrared power levels (800, [...] Read more.

Spent coffee grounds (SCGs) are abundant byproducts generated during coffee processing that are unsuitable for storage and subsequent value-added utilization owing to their high moisture content and water activity (a_w). This study investigated the effects of different infrared power levels (800, 900, and 1000 W) on drying kinetics, product quality, and energy efficiency to determine the preferred drying parameters for SCGs. The initial moisture content and a_w of SCGs were 63.56% (wet basis) and 0.95, respectively. To enhance mechanistic understanding, the drying data were fitted to four mathematical models, with the Midilli and Page models providing the best fit (R² > 0.99). Drying experiments were conducted under a sample thickness of 0.7 cm and a loading of 500 g, with a final moisture content of <10% as the drying endpoint. The results showed that as infrared power increased, drying time decreased from 30 to 24 min and the drying rate significantly increased from 10.32 to 12.77 g H₂O/min (p < 0.05). The drying process was mainly characterized by a falling-rate period, with the effective moisture diffusivity ranging from 0.97 to 1.15 × 10⁻⁸ m²/s and increasing with rising power, indicating that internal moisture diffusion was the dominant drying mechanism. The final a_w of each treatment group was ≤0.60, indicating good storage stability. Color analysis showed that the color differences in treatments at higher power levels (900 W and 1000 W) were significantly lower than those at lower ones (p < 0.05). While the specific energy consumption (SEC) showed a marginal decrease from 5.80 to 5.68 kWh/kg at higher power, a comprehensive evaluation of drying efficiency, quality characteristics, and energy consumption indicated that 1000 W was the preferred infrared drying power under the conditions employed in this study. These results confirm that infrared drying is an efficient stabilization method with strong potential for rapid stabilization of food processing byproducts. Full article

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16 pages, 5169 KB

Open AccessEditor’s ChoiceArticle

Changes in Microbial and Physicochemical Composition in Water Kefir over Repeated Sequential Culture Transfers and Prolonged Storage

by Adwoa S. Dankwa, Lewis B. Perkins and Jennifer J. Perry

Beverages 2026, 12(5), 52; https://doi.org/10.3390/beverages12050052 - 27 Apr 2026

Viewed by 1383

Abstract

Water kefir production requires the fermentation of sweetened water with polysaccharide starter culture embedded with bacteria and yeast, which determines the finished product’s sensory, microbial, and chemical profile. The culture self-propagates, producing a new culture biomass used to inoculate subsequent raw materials. This [...] Read more.

Water kefir production requires the fermentation of sweetened water with polysaccharide starter culture embedded with bacteria and yeast, which determines the finished product’s sensory, microbial, and chemical profile. The culture self-propagates, producing a new culture biomass used to inoculate subsequent raw materials. This study evaluated the effect of sequential culture transfers (across batches) and prolonged storage (within batches) on the microbial and chemical composition of finished beverages. Six commercial cultures were used in 20 sequential fermentations. The beverages were analyzed immediately after fermentation and then were stored at 4 °C for analysis every 2 weeks for 12 weeks. Microbial populations, including aerobic plate count (APC), lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, were enumerated; major organic acids, sugars, and alcohols were quantified chromatographically. Sequential culture transfers and storage resulted in minimal microbial and chemical component changes. The initial microbial counts were similar across brewing cycles and culture systems with high counts of LAB. The culture transfers resulted in a decrease in initial ethanol levels to a negligible level. Microbial viability and sucrose content decreased with prolonged beverage storage. Overall, this study revealed that water kefir cultures were resistant to temporal changes and beverages’ microbial and chemical constituents were statistically stable (p > 0.05) during refrigeration. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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20 pages, 293 KB

Open AccessEditor’s ChoiceArticle

Prototype Development of a Wine-Based Flavored Beverage with Freeze-Dried Strawberry Extract

by Pedro Fernandes, Diana Daccak, Cláudia Pessoa, Inês Carmo Luís, Fernando Lidon and Maria Manuela Silva

Beverages 2026, 12(4), 49; https://doi.org/10.3390/beverages12040049 - 21 Apr 2026

Viewed by 882

Abstract

The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original^®), and to evaluate its physicochemical, chromatic, and short-term sensory stability over [...] Read more.

The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original^®), and to evaluate its physicochemical, chromatic, and short-term sensory stability over 20 days. Five formulations (0, 4, 6, 8, and 12 g extract per 500 mL) were analyzed after 10 and 20 days of storage. The incorporation of strawberry extract led to increased total acidity and slight dilution of alcohol content (from ≈7.1% to 6.9% v/v), while pH and density remained stable, indicating the preservation of the physicochemical structure of the wine matrix. Chromatic parameters showed modulation associated with strawberry-derived pigments, with reduced variability over time, suggesting short-term color stabilization. Analytical results demonstrated low coefficients of variation for most parameters after 20 days, indicating system consistency during storage. Sensory evaluation revealed that the formulation containing 6 g of extract exhibited a higher aromatic intensity and enhanced red fruit perception compared to the control wine. Overall, the results demonstrate that the incorporation of freeze-dried strawberry extract into a white wine matrix is technologically feasible and enables the controlled modulation of physicochemical and sensory properties without compromising short-term stability. Full article

17 pages, 624 KB

Open AccessEditor’s ChoiceReview

Potential Characteristics of Water Kefir on Health Benefits

by Alejandra Yerovi-López and Amparo Gamero

Beverages 2026, 12(4), 44; https://doi.org/10.3390/beverages12040044 - 2 Apr 2026

Viewed by 2628

Abstract

Water kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions. This review critically examines the current body of scientific evidence addressing the functional properties and potential [...] Read more.

Water kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions. This review critically examines the current body of scientific evidence addressing the functional properties and potential health-related effects of water kefir. A systematic literature search was conducted using the PubMed and Scopus databases, focusing on studies published over the past decade. Experimental evidence derived from in vitro assays and in vivo studies in animal models suggests that water kefir and its derived components may exhibit antioxidant, anti-inflammatory, antibacterial, detoxifying, and gut microbiota-modulating activities. Several studies have also reported probiotic-related characteristics among microorganisms isolated from water kefir, as well as beneficial effects in experimental models of chronic conditions, including type 2 diabetes, colitis, and liver injury. Reported microbiota-associated effects include increased bacterial diversity, enrichment of beneficial genera such as Lactobacillus spp. and Bifidobacterium spp., and reductions in potentially pathogenic taxa including Escherichia spp. and Shigella spp. Nevertheless, the available evidence is largely preclinical, and substantial variability in microbial composition, fermentation conditions, and experimental design limits direct comparison across studies. Well-designed human clinical trials are therefore required to validate these findings, establish efficacy and safety, and clarify the relevance of water kefir as a functional fermented food in human health. Full article

(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)

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16 pages, 515 KB

Open AccessEditor’s ChoiceArticle

Mandatory Tethered Caps on Plastic Beverage Bottles: Croatian Consumer Perception and Acceptance Pre- and Post-Implementation of the EU Single-Use Plastic Directive

by Jasenka Gajdoš Kljusurić and Jasna Čačić

Beverages 2026, 12(4), 43; https://doi.org/10.3390/beverages12040043 - 2 Apr 2026

Viewed by 5157

Abstract

The mandatory introduction of tethered caps on plastic beverage bottles under European Directive (EU) 2019/904 aims to reduce plastic litter and improve the collection efficiency of packaging waste. This regulatory change introduced a packaging design modification that directly affects consumer interaction. Consumer acceptance [...] Read more.

The mandatory introduction of tethered caps on plastic beverage bottles under European Directive (EU) 2019/904 aims to reduce plastic litter and improve the collection efficiency of packaging waste. This regulatory change introduced a packaging design modification that directly affects consumer interaction. Consumer acceptance of this packaging innovation, however, remains uncertain. Drawing on research suggesting that product experience is shaped not only by physical interaction but also by expectations and value-based framing, this study examines whether the environmental intent of tethered caps is reflected in consumer perceptions over time. We analyze changes in consumer attitudes toward tethered caps before and after the legal obligation came into force, based on survey data collected in 2024 and 2025. Results indicate that overall consumer perceptions remained predominantly negative in both years, with a slight increase in negative responses following mandatory implementation. Although reported awareness of single-use plastic issues was higher in 2025, this did not correspond to improved evaluations of usability. Skepticism regarding the actual impact on waste reduction, along with ergonomic concerns and discomfort during drinking, were consistently identified as key barriers to acceptance. Socio-demographic analysis showed that age and employment status significantly influenced attitudes, whereas gender and place of residence did not. Contrary to expectations, younger respondents showed a shift toward more negative perceptions after implementation. Overall, the results suggest that the EU Single-Use Plastics Directive, although primarily aimed at achieving positive environmental outcomes, did not produce a comparable effect on consumer perception, as the environmental rationale did not significantly increase the acceptability of the tethered cap among users. This highlights the limits to value-based acceptance of sustainability-driven packaging measures and underscores the importance of integrating user-centered evaluation into regulatory design and communication strategies. These insights contribute to the broader discussion on the effectiveness of regulatory packaging interventions in the beverage sector. Full article

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17 pages, 4475 KB

Open AccessEditor’s ChoiceArticle

Varietal Terpenoids and C₁₃-Norisoprenoids in Alentejo Varietal Red Wines Across Two Vintages by HS-SPME–GC–TOFMS

by Sousa Gastão-Muchecha, Nuno Martins, Raquel Garcia and Maria João Cabrita

Beverages 2026, 12(4), 41; https://doi.org/10.3390/beverages12040041 - 1 Apr 2026

Viewed by 874

Abstract

This study characterizes the volatile organic compound (VOC) profiles of young monovarietal red wines from five cultivars widely grown in Alentejo, Portugal—Aragonez, Castelão, Merlot, Syrah, and Trincadeira, across two consecutive vintages (2021 and 2022), in a total of 20 samples. Understanding how grape [...] Read more.

This study characterizes the volatile organic compound (VOC) profiles of young monovarietal red wines from five cultivars widely grown in Alentejo, Portugal—Aragonez, Castelão, Merlot, Syrah, and Trincadeira, across two consecutive vintages (2021 and 2022), in a total of 20 samples. Understanding how grape variety and harvest year shape VOC composition is essential for defining varietal typicity, supporting authenticity assessments, and guiding quality-driven enological practices. VOCs were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to time-of-flight mass spectrometry (GC–TOFMS), providing a semi-quantification of 142 volatile compounds across nine chemical families. Statistical analyses, including ANOVA and Principal Component Analysis (PCA), unveiled significant effects of variety, vintage, and their interactions on VOC composition, enabling clear discrimination of the wines. Notably, terpenes and C₁₃-norisoprenoids exhibited strong varietal differentiation patterns: Castelão and Trincadeira showed higher relative proportions of monoterpenes like linalool, β-citronellol, and geraniol, whereas Aragonez presented increased sesquiterpene levels including β-bisabolene and α-muurolene, and Syrah and Merlot displayed more diverse terpenoid patterns. Despite their lower abundance, C₁₃-norisoprenoids, particularly trans-β-ionone, consistently differentiated wines across vintages. A 100% ribbon chart of the main terpenoids and C₁₃-norisoprenoids highlighted genotype-driven and vintage-independent patterns, underscoring their potential as robust markers of Portuguese red wines. This study presents a high-resolution HS-SPME–GC–TOFMS chemometric workflow for the profiling and classification of young Alentejo red wines, highlighting consistent varietal patterns in terpene and C₁₃-norisoprenoid distributions under the studied conditions. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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27 pages, 1362 KB

Open AccessEditor’s ChoiceArticle

Multivariate Characterization of Maratheftiko Wines (2019–2024): Physicochemical, Phenolic, Antioxidant, Chromatic and Volatile Profiles

by Artemis Toulaki, Dimitrios Kalompatsios, Martha Mantiniotou, Vassilis Athanasiadis, Kosmas Roufas and Stavros I. Lalas

Beverages 2026, 12(3), 34; https://doi.org/10.3390/beverages12030034 - 6 Mar 2026

Cited by 2 | Viewed by 1923

Abstract

This study examined the evolution of volatile and non-volatile compounds of a Cypriot monovarietal cultivar Maratheftiko red wine over a span of six years (2019–2024). Several physicochemical properties of the wines were evaluated. Alcohol content and volatile acidity remained stable; acidity and malic [...] Read more.

This study examined the evolution of volatile and non-volatile compounds of a Cypriot monovarietal cultivar Maratheftiko red wine over a span of six years (2019–2024). Several physicochemical properties of the wines were evaluated. Alcohol content and volatile acidity remained stable; acidity and malic acid are the main differentiating factors among vintages. In addition, bioactive molecules in the wines showed a distinct vintage effect, with the 2024 vintage exhibiting significantly higher concentrations. For instance, the high concentration of polyphenols (3877.86 mg gallic acid equivalents per L), tannins (688.43 mg of catechin equivalents per L), flavonoids (506.90 mg of rutin equivalents per L), and anthocyanins (413.74 mg of cyanidin equivalents per L) contributed to the high antioxidant capacity of the specific vintage, as FRAP and DPPH assays were measured at 44.60 and 29.91 mmol of ascorbic acid equivalents per L, respectively. Furthermore, the intense crimson color of this red wine could be attributed to the high concentration of the abundant anthocyanin malvidin-3-O-glucoside in this vintage (21.62 mg/L). On the other hand, it was observed that the latest vintage showed high polyphenol concentration but low volatile compound concentration. This pattern was ascertained through correlation analyses and could be attributed to an unsatisfactory level of the aging process. Correlation analysis (Pearson’s r) confirmed inverse relationships between polyphenol concentration and volatile compounds (r = −0.62, p < 0.05). Principal component analysis (PCA) further highlighted the 2024 as an outlier vintage, distinguished by elevated phenolic and antioxidant profiles. Full article

(This article belongs to the Special Issue Quality and Authenticity in Wine: Analytical Advances and Consumer Perspectives)

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23 pages, 830 KB

Open AccessEditor’s ChoiceReview

Influence of Wort Composition and Fermentation Parameters on Metabolic Activity of Non-Saccharomyces Yeast in Non-Alcoholic and Low-Alcohol Brewing

by Mohini Basu, Ryan J. Elias and Darrell W. Cockburn

Beverages 2026, 12(3), 33; https://doi.org/10.3390/beverages12030033 - 5 Mar 2026

Cited by 2 | Viewed by 3157

Abstract

As consumer attitudes shift, non-alcoholic and low-alcohol beers (NABLABs) have grown rapidly in popularity. This has driven interest in biological production methods that avoid the cost and flavor damage associated with post-fermentation dealcoholization. This review focuses on how barley wort composition and process [...] Read more.

As consumer attitudes shift, non-alcoholic and low-alcohol beers (NABLABs) have grown rapidly in popularity. This has driven interest in biological production methods that avoid the cost and flavor damage associated with post-fermentation dealcoholization. This review focuses on how barley wort composition and process conditions shape the metabolism of maltose- and maltotriose-negative non-Saccharomyces yeasts (NSYs), and how this, in turn, affects ethanol yield, flavor, and aroma in NABLABs. Key sections examine differences in carbohydrate utilization between Saccharomyces and NSYs, the influence of oxygen and Crabtree/Kluyver effects on carbon flux, and the roles of glycerol and organic acid formation as alternate carbon sinks that also contribute to mouthfeel, sweetness perception, and acidity. Particular attention is given to mashing strategies and enzyme additions used to redesign wort sugar profiles for NSYs, including high-temperature, low-gravity mashes and exogenous amyloglucosidase to increase glucose while limiting maltose and ethanol formation. The review also summarizes how the NSY-driven production of esters, higher alcohols, and the biotransformation of hop-derived precursors can offset excessive sweetness and “worty” off-flavors that commonly affect NABLABs. The use of NSYs opens an exciting array of opportunities for brewers to make NABLABs; however, challenges remain. Saccharomyces yeasts have centuries of brewing experience behind them and the adaptations needed for effective use of NSYs are still in development. Fundamentally, the challenge for NABLAB brewers using biological methods is to balance the desirable effects of fermentation while maintaining ethanol levels below the target threshold. This review outlines those challenges in detail and examines some of the approaches that are being used to solve them. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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21 pages, 1528 KB

Open AccessEditor’s ChoiceArticle

Oenological Tannins from Different Sources and Their Impact on Color and Phenolic Evolution of a Rosé Wine

by Federico Baris, María Jesús Cejudo-Bastante, Francisco J. Heredia and Fabio Chinnici

Beverages 2026, 12(3), 28; https://doi.org/10.3390/beverages12030028 - 3 Mar 2026

Cited by 1 | Viewed by 1404

Abstract

This study evaluates the impact of eight commercial oenological tannins—sourced from grape seed, grape skin, cherry, quebracho, acacia, tara, chestnut, and oak—on the phenolic composition and color evolution of a rosé wine during oxidative storage. The tannins were initially characterized for their phenolic [...] Read more.

This study evaluates the impact of eight commercial oenological tannins—sourced from grape seed, grape skin, cherry, quebracho, acacia, tara, chestnut, and oak—on the phenolic composition and color evolution of a rosé wine during oxidative storage. The tannins were initially characterized for their phenolic richness, antioxidant capacity, oxygen consumption rate, and iron chelating ability. Their effects were then assessed in a lab-scale rosé wine produced without sulfur dioxide, where each tannin was added individually. Results revealed that condensed tannins, particularly from grape skins, significantly enhanced the initial color intensity, while hydrolyzable tannins such as chestnut and oak better preserved color stability over time. Chestnut tannin showed the highest antioxidant and oxygen consumption activities, correlating with its greater performance in limiting oxidative degradation. Although some tannins contributed to anthocyanin loss, evidence suggests a role in promoting pigment polymerization and color stabilization. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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26 pages, 632 KB

Open AccessEditor’s ChoiceReview

Impact of the Addition of Botanical Ingredients on the Physicochemical Properties, Polyphenolic Content, and Antioxidant Activity of Craft Beers

by Maria João Pereira, Diana Santos, Cláudia Pinho and Ana Isabel Oliveira

Beverages 2026, 12(2), 26; https://doi.org/10.3390/beverages12020026 - 6 Feb 2026

Cited by 1 | Viewed by 1510

Abstract

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the physicochemical properties, phenolic content, and [...] Read more.

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the physicochemical properties, phenolic content, and antioxidant potential of craft beers. Methods: A narrative review was conducted using PubMed, Science Direct, Web of Science, and b-on databases, with the keywords ‘craft beer’, ‘physicochemical properties’, ‘polyphenolic content’, and ‘antioxidant activity’. Results: The incorporation of botanical ingredients into beers modified the physicochemical parameters, total phenolic content (TPC), and antioxidant activity. These effects varied according to the type of matrix, concentration, timing of addition, beer style, and brewing conditions. Overall, an increase in beer TPC and antioxidant activity was observed. However, higher TPC can present technological challenges, as phenolic–protein interaction may lead to turbidity. Conversely, enhanced antioxidant potential contributes to oxidative stability and extends the shelf-life of beer. Conclusions: Future studies should validate the current results, explore new bioactive matrices, and evaluate variables that ensure the functional quality of beer. Practical applications under real production conditions should also be prioritized to guarantee effective functional benefits without compromising the stability and sensory acceptance of craft beer. Full article

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18 pages, 309 KB

Open AccessEditor’s ChoiceReview

Functional Aloe vera Drink Supplementation: Effect on Athlete Health

by Simona D’Angelo, Carla Buzzanca, Angela D’Amico, Alessia Boatta, Patrizia Proia and Vita Di Stefano

Beverages 2026, 12(2), 23; https://doi.org/10.3390/beverages12020023 - 6 Feb 2026

Viewed by 4915

Abstract

Aloe vera (Aloe barbadensis Miller) represents a rich natural source of water, minerals, polysaccharides, vitamins, phenolic compounds and bioactive molecules that exert multiple health-promoting effects relevant to athletic performance. Its high content of water and minerals (magnesium, calcium, potassium) supports hydration and [...] Read more.

Aloe vera (Aloe barbadensis Miller) represents a rich natural source of water, minerals, polysaccharides, vitamins, phenolic compounds and bioactive molecules that exert multiple health-promoting effects relevant to athletic performance. Its high content of water and minerals (magnesium, calcium, potassium) supports hydration and electrolyte balance during physical activity. At the same time, polysaccharides, especially acemannan, contribute to tissue regeneration, muscle recovery, immune modulation and gastrointestinal protection. Antioxidant compounds reduce exercise-induced oxidative stress, potentially improving recovery and limiting inflammatory damage. Aloe vera-based beverages, including leaf juices and fermented formulations, offer a practical and palatable vehicle for delivering these bioactives. In addition to supporting gut integrity and reducing symptoms such as reflux and heartburn, Aloe vera supplementation may enhance nutrient absorption and modulate glucose metabolism, contributing to better metabolic stability during exercise. The increasing commercial interest in natural functional beverages highlights the relevance of Aloe vera as a nutraceutical candidate for athletes. This review explores the multiple benefits of Aloe leaf derivatives, bridging traditional medicine and evidence-based applications for metabolic health (gastrointestinal comfort, hydration, antioxidant defence and post-exercise recovery). However, further clinical studies are needed to fully define dosage, efficacy and mechanisms of action. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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23 pages, 1799 KB

Open AccessEditor’s ChoiceArticle

Multiregional Characterization of White Wines Using Odor Activity Values, Aromatic Scores, and LDA Classification

by Ioana-Cristina Bedreag (Rebigan), Ionel-Bogdan Cioroiu, Marius Niculaua, Alexandru-Gabriel Suduc, Constantin-Bogdan Nechita, Catalin-Ioan Zamfir, Elena Cristina Scutarașu, Lucia-Cintia Colibaba, Camelia Elena Luchian and Valeriu V. Cotea

Beverages 2026, 12(2), 20; https://doi.org/10.3390/beverages12020020 - 3 Feb 2026

Viewed by 1242

Abstract

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing regions—Banat, Dobrogea, Moldova, Muntenia–Oltenia, and Transylvania—covering [...] Read more.

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing regions—Banat, Dobrogea, Moldova, Muntenia–Oltenia, and Transylvania—covering a wide range of altitudes (75–400 m), latitudes (21.6–28.4°), and contrasting soil types (chernozems, alluvial soils, luvaceous and clay-illuvial brown soils) over two climatically distinct vintages (2019 and 2021). Volatile profiling was performed by GC–MS, and aroma relevance was assessed using odor activity values (OAVs) and weighted aromatic scores, while sensory attributes were integrated through structured sensory evaluation. Esters and thiols emerged as the dominant contributors to varietal aroma expression. Sensory aggregation revealed clear winery-dependent differences, whereas vintage effects were moderate, with 2021 wines displaying a more pronounced fruity–floral profile compared to 2019. Linear Discriminant Analysis (LDA) identified grape variety as the strongest discriminant factor, surpassing vintage, and confirmed distinct regional sensory identities. The integrated OAV–sensory–LDA framework demonstrates the defining role of terroir in shaping aromatic structure, enabling robust varietal typicity assessment and regional differentiation across Romanian wine-growing areas. Full article

(This article belongs to the Special Issue Quality and Authenticity in Wine: Analytical Advances and Consumer Perspectives)

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15 pages, 689 KB

Open AccessEditor’s ChoiceArticle

Upcycling Blackberry Juice Pomace into Fruit Beer: Effects of High Pressure Processing on Polyphenols, Colour, Volatile Profile and Sensory Analysis

by Luca Pretti, Manuela Sanna, Massimiliano Rinaldi, Antonio Valentoni, Margherita Rodolfi, Rohini Dhenge, Daniele Sanna, Maria Cristina Porcu, Tina Lino and Tommaso Ganino

Beverages 2026, 12(2), 18; https://doi.org/10.3390/beverages12020018 - 2 Feb 2026

Viewed by 1448

Abstract

The integration of fruit by-products into brewing represents a promising strategy to enhance sustainability within the beverage sector. This study evaluates the use of dried blackberry (Rubus fruticosus L.) juice pomace, either untreated or pre-treated by High-Pressure Processing (HPP), as an ingredient [...] Read more.

The integration of fruit by-products into brewing represents a promising strategy to enhance sustainability within the beverage sector. This study evaluates the use of dried blackberry (Rubus fruticosus L.) juice pomace, either untreated or pre-treated by High-Pressure Processing (HPP), as an ingredient in fruit beer production. A portion of the blackberry pomace was dried at 50 °C and incorporated into a beer formulation named “control beer” (CB), while another portion of the blackberry pomace was subjected to HPP at 600 MPa for 3 min, dried at 50 °C and incorporated into a beer formulation named HPPB. The beers were analysed for their physicochemical parameters, colour properties, total phenolic content, antioxidant capacity (UV–Vis and EPR), and volatile composition (HS-SPME-GC-MS). A trained sensory panel (n = 8) assessed descriptive attributes. HPP significantly affected the colour of the dried pomace and resulted in beers with higher lightness (L*) but lower redness (a*) and total phenolics. CB exhibited higher antioxidant capacity, whereas HPPB showed increased levels of fruity esters. Sensory analysis confirmed that HPPB was perceived as significantly more fruity in both orthonasal odour and flavour (p < 0.05). No significant differences were detected in beer oxidative stability by EPR. These findings demonstrate that HPP-treated blackberry pomace can modulate the sensory profile of fruit beers despite reducing phenolic retention, and that upcycled by-products can support the development of sustainable, specialty beers. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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14 pages, 591 KB

Open AccessEditor’s ChoiceArticle

Effect of Thermal and Non-Thermal Treatments on the Bioaccessibility of Vitamin C and Carotenoids in a Mixed Tropical Fruit Beverage

by Rayane da Silva Lucio Cordeiro, Luiz Carlos Corrêa-Filho, Flávia dos Santos Gomes, Daniela De Grandi Castro Freitas de Sá, Renata Valeriano Tonon, Virginia Martins da Matta and Lourdes Maria Corrêa Cabral

Beverages 2026, 12(2), 19; https://doi.org/10.3390/beverages12020019 - 2 Feb 2026

Cited by 1 | Viewed by 2268

Abstract

A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids, while maintaining viscosity compatible with level 3 [...] Read more.

A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids, while maintaining viscosity compatible with level 3 of the IDDSI scale, ensuring safe consumption for individuals with dysphagia. The product underwent different processing treatments, including thermal pasteurization, sterilization, and non-thermal ultrasound processing, to evaluate their effects on bioactive compounds and in vitro bioaccessibility. Vitamin C content and total phenolic compounds decreased by 15.4% and 12.7% after pasteurization, respectively, and by 41.6% and 79.1% after ultrasound treatment. In contrast, sterilization did not result in a significant difference in vitamin C content compared with the control. Conversely, total carotenoid content increased significantly across all processing treatments, while antioxidant capacity remained stable across the different processing conditions evaluated. In addition, a 95% increase in selenium content was observed after pasteurization, indicating enhanced solubilization of mineral fractions in the Brazil nut extract. Vitamin C bioaccessibility reached 53.24% after ultrasound treatment and 38.58% after sterilization, outperforming the control (34.59%). For carotenoids, sterilization resulted in the highest bioaccessibility (28.33%), followed by ultrasound (17.21%) and pasteurization (15.24%). The beverage also showed good sensory acceptance among elderly consumers, demonstrating that the formulation successfully combines nutritional adequacy and acceptance. These findings support its potential as a functional beverage that promotes safe nutrition and hydration in older adults, including those with dysphagia. Full article

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19 pages, 1028 KB

Open AccessEditor’s ChoiceArticle

Changes in Bioactive Characteristics of Nance (Byrsonima crassifolia) Pulp and Liqueur During Storage

by Diana Maylet Hernández-Martínez, Jose Irving Valdez-Miranda, Patricia Rosales-Martínez, Hugo Necoechea-Mondragón, Gustavo F. Gutiérrez-López and Maribel Cornejo-Mazón

Beverages 2026, 12(1), 17; https://doi.org/10.3390/beverages12010017 - 22 Jan 2026

Cited by 1 | Viewed by 1165

Abstract

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to be further developed. [...] Read more.

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to be further developed. Nance pulp and liqueur were analyzed by evaluating their physicochemical characteristics, bioactive compounds, and antioxidant capacities during 90 days of storage. Ascorbic acid and antioxidant capacities decreased at higher rates than pulp as per their kinetic constants and half-life times (t_1/2 was shorter for liqueur than for pulp). Fourier Transform Infrared Spectroscopy (FTIR) allowed us to register the characteristic fingerprints from bonds from diverse functional groups and demonstrated that liqueur preserved, at a higher extent, the bioactive compounds of pulp. Phenolic compounds in both samples decayed over time, suggesting that, during storage, they release due to the breakage of cell walls. Infrared spectra showed considerable overlapping, presenting characteristic alcohol and functional group peaks distinctive of bioactive compounds and polysaccharides. At the end of their storage, both samples presented peaks of less intensity than those for the initial samples, which was in agreement with the bioactive compound content and antioxidant capacity kinetics. Bioactive profiles and kinetic parameters would be useful for establishing the processing and storage conditions of nance liqueur and could support the development of local communities. Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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16 pages, 1115 KB

Open AccessEditor’s ChoiceArticle

Classification of Beers Through Comprehensive Physicochemical Characterization and Multi-Block Chemometrics

by Paris Christodoulou, Eftichia Kritsi, Antonis Archontakis, Nick Kalogeropoulos, Charalampos Proestos, Panagiotis Zoumpoulakis, Dionisis Cavouras and Vassilia J. Sinanoglou

Beverages 2026, 12(1), 15; https://doi.org/10.3390/beverages12010015 - 15 Jan 2026

Cited by 2 | Viewed by 1672

Abstract

This study addresses the ongoing challenge of accurately classifying beers by fermentation type and product category, an issue of growing importance for quality control, authenticity assessment, and product differentiation in the brewing sector. We applied a multiblock chemometric framework that integrates phenolic profiling [...] Read more.

This study addresses the ongoing challenge of accurately classifying beers by fermentation type and product category, an issue of growing importance for quality control, authenticity assessment, and product differentiation in the brewing sector. We applied a multiblock chemometric framework that integrates phenolic profiling obtained via GC–MS, antioxidant and antiradical activity derived from in vitro assays, and complementary colorimetric and physicochemical measurements. Principal Component Analysis (PCA) revealed clear compositional structuring within the dataset, with p-coumaric, gallic, syringic, and malic acids emerging as major contributors to variance. Supervised machine-learning classification demonstrated robust performance, achieving approximately 93% accuracy in discriminating top- from bottom-fermented beers, supported by a well-balanced confusion matrix (25 classified and 2 misclassified samples per group). When applied to ale–lager categorization, the model retained strong predictive ability, reaching 90% accuracy, largely driven by the C* chroma value and the concentrations of tyrosol, acetic acid, homovanillic acid, and syringic acid. The integration of multiple analytical blocks significantly enhanced class separation and minimized ambiguity between beer categories. Overall, these findings underscore the value of multi-block chemometrics as a powerful strategy for beer characterization, supporting brewers, researchers, and regulatory bodies in developing more reliable quality-assurance frameworks. Full article

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19 pages, 1119 KB

Open AccessEditor’s ChoiceArticle

Impact of Yeast and Grape Polysaccharides on White Sparkling Wine Production

by María Curiel-Fernández, Estela Cano-Mozo, Belén Ayestarán, Zenaida Guadalupe, Inés Sampedro-Marigómez and Silvia Pérez-Magariño

Beverages 2026, 12(1), 14; https://doi.org/10.3390/beverages12010014 - 14 Jan 2026

Viewed by 1206

Abstract

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The [...] Read more.

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The impacts of these products on the volatile, phenolic and polysaccharide compositions, as well as on the foam properties and sensory characteristics, were evaluated. After 15 months of aging, the products used did not influence the color and phenolic composition of the sparkling wines. However, they had a positive effect on the volatile compounds, with treated wines showing a general increase compared with the control, mainly in ethyl esters and alcohol acetates, compounds associated with fruity and floral notes. The treated wines showed clear sensory differences compared with the control, including aromatic complexity, which may reflect better preservation of certain aromatic compounds over time. In addition, improvements in wine taste were observed, likely due to a reduction in perceived acidity and bitterness. These results demonstrate the potential of grape-derived polysaccharide extracts to preserve volatile compounds in sparkling wines and to enhance their aromatic complexity and mouthfeel, thus improving overall sensory quality. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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26 pages, 3209 KB

Open AccessEditor’s ChoiceArticle

Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches

by Micaela Boido, Maria Alessandra Paissoni, Davide Camoni, Riccardo Severi, Stefano Ferrari, Beatrice Cordero, Simone Giacosa, Luca Rolle and Susana Río Segade

Beverages 2026, 12(1), 13; https://doi.org/10.3390/beverages12010013 - 14 Jan 2026

Viewed by 1249

Abstract

Lugana DOC is an Italian PDO white wine from the south coast of Lake Garda, produced with ‘Trebbiano di Lugana’ grapes (synonym of ‘Trebbiano di Soave’ and ‘Verdicchio bianco’) and characterised by tropical fruit, citrus, and balsamic notes due to the presence of [...] Read more.

Lugana DOC is an Italian PDO white wine from the south coast of Lake Garda, produced with ‘Trebbiano di Lugana’ grapes (synonym of ‘Trebbiano di Soave’ and ‘Verdicchio bianco’) and characterised by tropical fruit, citrus, and balsamic notes due to the presence of volatile thiols and methyl salicylate, respectively. To deepen the knowledge of the aromatic profile of these wines and to study how they evolve during aging, the chemical and sensory profile of 12 Lugana DOC wines from the same winery in different consecutive vintages (2008–2019, evaluated in 2023) were analysed. Sensory analysis data were subjected to hierarchical cluster analysis, identifying four main groups that appropriately distinguished the aged wines from the young wines. Younger wines had a greenish yellow colour and were characterised mainly by fruity, citrus, floral, and flinty notes related to thiol compound contribution. Older wines, divided into three different clusters, shifted colour towards orange and were characterised by descriptors related to oxidative aging (e.g., cooked fruit, marsala-like, figs, nuts) or retained pleasant varietal and evolutionary notes (e.g., citrus, white flowers, flint, vanilla) confirmed by their chemical markers detected by GC-MS and LC-MS. Full article

(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)

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14 pages, 2389 KB

Open AccessEditor’s ChoiceArticle

Monascus ruber in Beer Brewing—Preliminary Studies on Application of New Microorganism in the Brewing Sector

by Mateusz Jackowski, Jan Śmigiel, Tomasz Grygier, Maciej Grabowski and Anna Trusek

Beverages 2026, 12(1), 12; https://doi.org/10.3390/beverages12010012 - 12 Jan 2026

Viewed by 1324

Abstract

Beer is a drink that has been a staple in human history, evolving from its beginning in antiquity to the present day. Nowadays, large breweries and other companies have set up laboratories focused on finding and developing new yeast strains for the brewing [...] Read more.

Beer is a drink that has been a staple in human history, evolving from its beginning in antiquity to the present day. Nowadays, large breweries and other companies have set up laboratories focused on finding and developing new yeast strains for the brewing sector to meet consumers’ demand for new beer styles. Monascus spp. are ascomycota that have been known for hundreds of years. They are widely popular in Asian cuisine, especially in fermented foods. Studies show that Monascus spp. produce numerous food dyes and substances that positively influence human health. In the presented work, Monascus ruber was tested as a potential microorganism for the beer industry. Experiments included fermentation trials with Monascus ruber in four regimes: in aerobic condition, anaerobic condition, anaerobic condition with pH kept above 4.5, and in anaerobic condition with pH set to 4.5. As a reference, commercial Saccharomyces cerevisiae and Saccharomyces pastorianus were used. Fermentation parameters were evaluated by measurements of ethanol and extract level. The final product was tested for its colour in order to evaluate if monascus-derived pigments were present in the beverage. Moreover, a qualitative analysis of lovastatin and citrinin was performed in order to check if those monascus metabolites were present. Finally, small-scale consumer tests were performed in order to check the organoleptic properties of the obtained beverage. Results show that Monascus ruber is able to ferment beer wort in a similar manner as Saccharomyces strains, reaching a slightly lower degree of attenuation. Nevertheless, a longer lag phase was observed in monascus trials, except for the trial with preset pH at 4.5. The most visible change in the product was a reddish colour that appeared in the sample in aerobic conditions. The qualitative analysis showed that lovastatin and citrinin were present in the tested samples. Consumer tests show that experimental beer has a different taste than Saccharomyces-fermented products. Although the presented results are preliminary, they could be a good starting point for further research on monascus-based beverages. Full article

(This article belongs to the Special Issue Analytical and Technological Insights into Beer, Malt, and Fermented Beverages)

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23 pages, 1668 KB

Open AccessEditor’s ChoiceArticle

Evaluation of In Vitro Cytoprotective Activity, Antioxidant Activity and Proteomic Profiles of Novel Sorghum-Based Fermented Beverages

by David R. Katerere, Abel Navarré Dopazo, Raffaele Sessa, Silvia Trombetti, Michela Grosso and Luana Izzo

Beverages 2026, 12(1), 9; https://doi.org/10.3390/beverages12010009 - 8 Jan 2026

Viewed by 2058

Abstract

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study aims to examine the phenolic acids, peptides, [...] Read more.

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study aims to examine the phenolic acids, peptides, and potential bioactive properties of 2 novel sorghum-based fermented beverages, Niselo and Delishe. A total of 48 phenolic compounds were identified through targeted and untargeted Ultra-High Performance Liquid Chromatography coupled with a Quadrupole Orbitrap High-Resolution Mass Spectrometer (UHPLC–Q-Orbitrap HRMS) analyses, revealing a higher content of phenolic acids in Niselo and a prevalence of flavonoids in Delishe. Niselo exhibited enhanced in vitro cytoprotective and reactive oxygen species (ROS)-scavenging activity and displayed a clear cytoprotective effect against hydrogen peroxide-induced oxidative stress in Caco-2 cells. Proteomic profiling using tryptic digestion revealed that Niselo has a substantial abundance of fragments of peptides matching several stress-related and antioxidant proteins, indicating a superior stress-response and/or defense capability. Overall, these findings highlight the functional potential of sorghum-based fermented beverages, supporting their role as health-promoting products. Full article

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13 pages, 394 KB

Open AccessEditor’s ChoiceArticle

Phenolic-Driven Evaluation of Maclura tinctoria (Tajuva) Wood as a Sustainable Alternative to Oak for Alcoholic Beverage Aging

by Fernanda Wouters Franco, Clarissa Obem dos Santos, Juciane Prois Fortes, Taísa Ceratti Treptow, Vivian Caetano Bochi, Douglas Gonçalves Friedrichs, Sabrina Somacal and Cláudia Kaehler Sautter

Beverages 2026, 12(1), 10; https://doi.org/10.3390/beverages12010010 - 8 Jan 2026

Viewed by 1137

Abstract

Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transformations occur that determine their chemical composition and sensory [...] Read more.

Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transformations occur that determine their chemical composition and sensory quality, many of which are unique depending on the type of wood used in the process. In this context, Maclura tinctoria (Tajuva), a native Brazilian species rich in phenolic compounds, was evaluated based on its phenolic composition and extraction behavior as a sustainable alternative for beverage aging. Wood chips were subjected to three toasting levels (untoasted, medium, and high) and aged for up to 360 days in two hydroethanolic model systems (10% and 14% v/v ethanol). The total and individual phenolic compounds were determined using the Folin–Ciocalteu method and HPLC–DAD/LC–MS/MS analysis. Results showed that toasting level, ethanol concentration, and aging time significantly influenced phenolic extraction. Untoasted Tajuva released the highest amounts of phenolic acids and flavonoids, particularly gallic and caffeic acids, and quercetin, respectively; while medium toasting favored the formation of thermally derived aromatic compounds, such as vanillic acid. The 14% ethanol system enhanced extraction efficiency for most analytes. Overall, Tajuva wood exhibited higher phenolic yields than French oak under comparable conditions, highlighting its chemical richness and extraction reactivity. These findings support the use of M. tinctoria as an eco-efficient and functional alternative to oak for the maturation of alcoholic beverages. Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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16 pages, 728 KB

Open AccessEditor’s ChoiceArticle

Influence of Yeast and Enzyme Formulation on Prosecco Wine Aroma During Storage on Lees

by Jessica Anahi Samaniego Solis, Giovanni Luzzini, Naíssa Prévide Bernardo, Anita Boscaini, Andrea Dal Cin, Vittorio Zandonà, Maurizio Ugliano, Olga Melis and Davide Slaghenaufi

Beverages 2026, 12(1), 8; https://doi.org/10.3390/beverages12010008 - 6 Jan 2026

Viewed by 1491

Abstract

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentation behaviors: SP665 induced rapid refermentation, reaching 8.5 bar [...] Read more.

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentation behaviors: SP665 induced rapid refermentation, reaching 8.5 bar in 46 days, while CGC62 showed a slower fermentation rate, reaching 6.5 bar in 64 days. Despite these kinetic differences, basic enological parameters after refermentation and following three months of lees aging were similar for both strains. A total of 66 volatile compounds across various chemical families were identified and quantified. Principal component analysis (PCA) revealed that aging time (T1 vs. T2) was the main driver of variability (50.74% of total variance), with SP665 and CGC62 wines showing distinct profiles. At T1, SP665 wines had higher levels of acetate esters and norisoprenoids, while CGC62 wines were richer in volatile sulfur compounds (VSCs) and monoterpenoids. At T2, SP665 wines showed increased levels of carbon disulfide, higher alcohols, and ethyl butanoate, whereas CGC62 wines retained higher concentrations of varietal compounds and certain esters. The effect of glucanase enzymes varied depending on yeast strain and aging stage. Enzyme treatments, especially C (β-glucanase) and D, influenced the concentration of several aroma compounds, particularly in CGC62 wines, enhancing varietal aromas and esters. However, the impact on SP665 wines was more limited and emerged primarily after aging. Although differences in aroma composition were statistically significant, most changes were below olfactory perception thresholds. Overall, glucanase enzymes and yeast selection influenced aroma development, though their effects may have limited sensory relevance. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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27 pages, 1350 KB

Open AccessEditor’s ChoiceReview

Current Scenario and New Approaches for the Chemical, Technological, and Sensory Qualities of Plant-Based Milk and Fermented Milk Substitutes

by Rafaela Giuliana Hermelino Lima, Ziane da Conceição das Mercês, Ana Karolina Fortunato de Souza and Viviani Ruffo de Oliveira

Beverages 2026, 12(1), 6; https://doi.org/10.3390/beverages12010006 - 2 Jan 2026

Cited by 1 | Viewed by 2321

Abstract

Interest in plant-based milk is rapidly growing worldwide. However, several challenges remain, such as low consumer acceptance, difficulty in matching cow milk’s nutritional profile, and poor stability. Since various groups benefit from consuming plant-based options, addressing these challenges is crucial. This study aimed [...] Read more.

Interest in plant-based milk is rapidly growing worldwide. However, several challenges remain, such as low consumer acceptance, difficulty in matching cow milk’s nutritional profile, and poor stability. Since various groups benefit from consuming plant-based options, addressing these challenges is crucial. This study aimed to analyze plant sources used in plant-based milk, evaluating their chemical, technological, and sensory characteristics, as well as processing methods and emerging trends. A literature search was conducted for studies published in English over the last ten years in Embase, Scopus, Lilacs, Fsta, Pubmed, and Google Scholar, selecting those best fitting the inclusion criteria. Legumes, cereals, pseudo-cereals, nuts, fruits, and seeds have been used as plant matrices, each contributing distinct attributes to the plant-based milk. Thus, using plant proteins —i.e., mixing different plant-based foods into a single formulation has proven effective in overcoming certain limitations. Additionally, germination and fermentation have improved the stability, nutritional quality, and sensory properties of plant-based milk, reinforcing their potential for future advancements in this field. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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22 pages, 402 KB

Open AccessEditor’s ChoiceReview

Development of Functional Fruit, Vegetable, and Herbal Beverages Enriched with Gamma-Aminobutyric Acid and Polyphenols: Is It Feasible?

by Petko Denev, Daniela Pencheva, Desislava Teneva, Manol Ognyanov and Zornica Todorova

Beverages 2025, 11(6), 176; https://doi.org/10.3390/beverages11060176 - 11 Dec 2025

Cited by 3 | Viewed by 3289

Abstract

Polyphenols and gamma-aminobutyric acid (GABA) are diet-derived bioactive compounds with distinct yet complementary health benefits. Polyphenols exert strong antioxidant and anti-inflammatory effects, whereas GABA serves as an inhibitory neurotransmitter that supports neurological balance. Functional beverages enriched with both compounds based on fruits, vegetables, [...] Read more.

Polyphenols and gamma-aminobutyric acid (GABA) are diet-derived bioactive compounds with distinct yet complementary health benefits. Polyphenols exert strong antioxidant and anti-inflammatory effects, whereas GABA serves as an inhibitory neurotransmitter that supports neurological balance. Functional beverages enriched with both compounds based on fruits, vegetables, and herbs, therefore, hold considerable potential for promoting health. However, formulating such products presents substantial challenges. Fruits, vegetables, and herbs are typically rich in polyphenols but low in GABA, while GABA-rich foods often contain minimal polyphenols. Analysis of available data on the polyphenol and GABA content of such beverages revealed substantial variability, underscoring the need for greater standardization. To provide a clearer framework for this review, functional beverages were defined as effective sources of these bioactives if they deliver at least 200 mg of GABA and 500 mg of polyphenols per single daily serving. However, none of the reviewed studies met both criteria, highlighting the need for an integrated approach to develop beverages capable of supplying meaningful amounts of each compound. While fermentation, particularly with lactic acid bacteria, can substantially increase GABA levels, selecting antioxidant-rich fruits and herbs naturally high in polyphenols remains essential. Together, these approaches offer a viable pathway for creating multifunctional beverages with enhanced health value and may help meet the growing demand for natural, functional, health-promoting products. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

13 pages, 863 KB

Open AccessEditor’s ChoiceArticle

Geometry and Wood Origin of Barrel Alternatives: Impact on the Chemical Composition of Aged Tsipouro

by Athanassios Karathanos, Georgia Soultani, Nikolaos Kontoudakis, Georgios Ntalos and Yorgos Kotseridis

Beverages 2025, 11(6), 174; https://doi.org/10.3390/beverages11060174 - 8 Dec 2025

Viewed by 1210

Abstract

This study investigates the impact of wood origin and the geometry of barrel alternatives on the extraction of volatile compounds and total ellagitannins during the aging of tsipouro, a traditional Greek spirit. French, American, and Greek oak, along with Greek chestnut, were used [...] Read more.

This study investigates the impact of wood origin and the geometry of barrel alternatives on the extraction of volatile compounds and total ellagitannins during the aging of tsipouro, a traditional Greek spirit. French, American, and Greek oak, along with Greek chestnut, were used in the form of veneers, sticks, and particles to simulate aging conditions. Volatile compounds were analyzed using gas chromatography–mass spectrometry, while ellagitannin levels were determined by high-performance liquid chromatography with diode-array detection after acidic hydrolysis. A total of nine volatile compounds were identified, with significant differences (p < 0.05) observed based on wood type and fragment dimensions. French oak exhibited higher concentrations of vanillin, syringaldehyde, sinapaldehyde, and coniferaldehyde, while Greek chestnut showed notably lower levels of these compounds. However, chestnut wood yielded the highest ellagitannin concentrations (up to 17.84 mg/L), whereas Greek oak exhibited the lowest (0.20–0.60 mg/L). Veneers (wood sheets) were generally more efficient than sticks or particles in compound extraction. These findings indicate that both the botanical origin and physical dimensions of wood fragments play a crucial role in shaping the chemical profile of aged spirits. Furthermore, the results highlight the potential of Greek woods as sustainable, economically beneficial alternatives in modern aging practices. Full article

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17 pages, 1409 KB

Open AccessFeature PaperEditor’s ChoiceArticle

Barley Wine in Focus: NMR Metabolomics Reveals Style and Barrel Aging Differences

by Plamen Chorbadzhiev, Dessislava Gerginova and Svetlana Simova

Beverages 2025, 11(6), 169; https://doi.org/10.3390/beverages11060169 - 1 Dec 2025

Cited by 1 | Viewed by 1780

Abstract

Barley wine is one of the most chemically complex and historically significant beer styles, yet its molecular composition remains largely unknown. This study aims to create the first detailed molecular framework for understanding the chemical diversity of barley wine and cereal wines. The [...] Read more.

Barley wine is one of the most chemically complex and historically significant beer styles, yet its molecular composition remains largely unknown. This study aims to create the first detailed molecular framework for understanding the chemical diversity of barley wine and cereal wines. The chemical diversity of barley wines and related “cereal wines” made from wheat, oats, and rye, including barrel-aged varieties, is examined using ¹H nuclear magnetic resonance (NMR) metabolomics. Distinct cereal-dependent signatures were revealed by multivariate analyses. High levels of fusel alcohols and phenolic acids were present in barley wines. Elevated levels of pyruvate and aromatic amino acids were found in wheat wines, and high levels of maltodextrin, arabinose, and trigonelline were found in oat and rye wines. A comparison of sub-styles showed that English and American barley wines were different based on ester and complex sugar profiles. Barrel aging introduces changes dependent on the barrel’s origin. A reliable classification of barrel origin was allowed for by a decision tree with four diagnostic metabolites—5-hydroxymethylfurfural (HMF), acetaldehyde, mannose, and tryptophan. The way in which raw materials, fermentation conditions, and the reuse of barrels collectively influence their metabolomes is exemplified. Verifying the authenticity of beer, evaluating its quality, and generating new ideas for high gravity brewing are all cases in point for this approach. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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16 pages, 1046 KB

Open AccessEditor’s ChoiceArticle

Preparation of “Ginger-Enriched Wine” and Study of Its Physicochemical and Organoleptic Stability

by Theodora Mavrogianni, Eirini Intzirtzi, Vassilios K. Karabagias, Dimitrios G. Lazaridis, Nikolaos D. Andritsos, Vassilios Triantafyllidis and Ioannis K. Karabagias

Beverages 2025, 11(6), 170; https://doi.org/10.3390/beverages11060170 - 1 Dec 2025

Cited by 1 | Viewed by 1879

Abstract

Wine is the world’s leading alcoholic beverage, with Greece having a centuries-old history of winemaking processes. A common practice among winemakers is the addition of herbs and plants to wine, which is believed to increase its antioxidant capacity. A well-known example is retsina, [...] Read more.

Wine is the world’s leading alcoholic beverage, with Greece having a centuries-old history of winemaking processes. A common practice among winemakers is the addition of herbs and plants to wine, which is believed to increase its antioxidant capacity. A well-known example is retsina, produced from resin. This paper is based on the study of Roditis Alepou (Roditis Fox) and Muscat of Patras, two euphemistic grape varieties of Achaia, at different stages of maturity, with the addition of ginger to prepare ginger-enriched wine. Ginger is considered one of the most ancient plants, with its main cultivation countries being India and Malaysia. The present study included physicochemical analyses, involving total and effective acidity of the samples, antioxidant capacity, total phenolics, and pigments in the spectra of 420, 520, and 620 nm. This work aimed to study the wine prepared by these indigenous grape varieties of Achaia with added ginger at different concentrations (0.2%, 0.5%, and 1.2%, w/v) post-fermentation, and to determine if it conforms with the typical physicochemical characteristics of dry white wine. An increase in total and effective acidity of the samples was observed. Some fluctuations in total phenolics and antioxidant capacity were noted. Finally, pigments showed increased values in all three spectra. The organoleptic evaluation yielded encouraging results, leading us to conclude that the product warrants further study, with prospects for producing wine aromatized with ginger or ginger extract. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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21 pages, 744 KB

Open AccessEditor’s ChoiceReview

Can Plant-Based Milk Alternatives Fully Replicate UHT Cow Milk? A Review of Sensory and Physicochemical Attributes

by Anesu A. Magwere, Amy Logan, Shirani Gamlath, Joanna M. Gambetta, Sonja Kukuljan and Russell Keast

Beverages 2025, 11(6), 171; https://doi.org/10.3390/beverages11060171 - 1 Dec 2025

Cited by 3 | Viewed by 3566

Abstract

Plant-based milk alternatives (PBMA) have emerged as popular substitutes for cow milk, driven by health, environmental, and ethical considerations. However, their ability to replicate the sensory and physicochemical properties of dairy remains a critical challenge for industry. This review critically examines the extent [...] Read more.

Plant-based milk alternatives (PBMA) have emerged as popular substitutes for cow milk, driven by health, environmental, and ethical considerations. However, their ability to replicate the sensory and physicochemical properties of dairy remains a critical challenge for industry. This review critically examines the extent to which almond, soy, and oat PBMA replicate key sensory attributes of ultra-high temperature (UHT) full cream cow milk, focusing on appearance, texture, and flavour. Furthermore, it explores the relationship between these sensory attributes and the physicochemical properties of PBMA to elucidate the underlying reasons for the observed differences. A comparative analysis of compositional differences reveals fundamental limitations linked to plant protein functionality, carbohydrate structure, fat composition, and mineral fortification, all of which contribute to disparities in creaminess, mouthfeel, colour, and flavour. Technological strategies such as particle size reduction, enzymatic hydrolysis, and flavour masking have improved specific attributes, yet no PBMA fully replicates the holistic sensory experience of dairy. Emerging approaches, including blended formulations, precision fermentation, and artificial intelligence (AI)-driven optimisation, show promise in narrowing these gaps. Nonetheless, a complete replication of UHT cow milk remains elusive, highlighting the need for continued research and innovation to either approximate dairy properties more closely or enhance PBMA’s unique qualities to drive consumer acceptance. Full article

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16 pages, 771 KB

Open AccessEditor’s ChoiceArticle

Analytical and Chemometric Evaluation of Yerba Mate (Ilex paraguariensis A.St.-Hil.) in Terms of Mineral Composition

by Justyna Ośko, Aleksandra Bojarowska, Wiktoria Orłowska and Małgorzata Grembecka

Beverages 2025, 11(6), 172; https://doi.org/10.3390/beverages11060172 - 1 Dec 2025

Viewed by 2385

Abstract

Yerba mate is a popular infusion originating in South America (Brazil, Argentina, Paraguay, and Uruguay). The leaves and shoots of the Paraguayan holly (Ilex paraguariensis A.St.-Hil.), which are used to prepare the drink, contain numerous macro- and microelements. Their content in the [...] Read more.

Yerba mate is a popular infusion originating in South America (Brazil, Argentina, Paraguay, and Uruguay). The leaves and shoots of the Paraguayan holly (Ilex paraguariensis A.St.-Hil.), which are used to prepare the drink, contain numerous macro- and microelements. Their content in the plant depends on a number of factors, such as soil mineral composition, cultivation methods, and climatic conditions. The aim of this study was to assess the elemental composition of yerba mate products with respect to their geographical origin. The dried plant and infusions were analysed using flame atomic absorption spectrometry and UV-Vis spectrophotometry for the content of 14 elements (Ca, Na, K, Mg, Cu, Cd, Co, Ni, Mn, Zn, Fe, Cr, Pb, and P). The most abundant macroelement in all analysed products was potassium (K) (1350 ± 167 mg/100 g). Yerba mate from Uruguay contained the highest levels of the analysed macroelements. The highest concentration among microelements was determined for Mn (135 ± 18.4 mg/100 g), for which the highest percentage of the daily requirement was also achieved as a result of consuming 200 mL of the infusion Products originating from Brazil and Paraguay exceeded the maximum permissible level of cadmium (Cd, 0.04 mg/100 g) in dried yerba mate, as specified by the Brazilian Health Regulatory Agency (ANVISA). Multivariate chemometric techniques enabled the differentiation of yerba mate samples according to their geographical origin. Full article

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22 pages, 7278 KB

Open AccessFeature PaperEditor’s ChoiceArticle

The Volatile Composition of Commercially Available New England India Pale Ales as Defined by Hop Blending

by Scott C. Frost, Serena J. Laing, Albert Robbat, Jr. and Colin M. Orians

Beverages 2025, 11(6), 167; https://doi.org/10.3390/beverages11060167 - 28 Nov 2025

Viewed by 1780

Abstract

New England India Pale Ales (NEIPAs) are characterized by their hazy appearance and intense hop-derived aroma. These characteristics are central to their consumer appeal and market identity, yet the chemical drivers of these qualities remain poorly defined. This study aimed to investigate how [...] Read more.

New England India Pale Ales (NEIPAs) are characterized by their hazy appearance and intense hop-derived aroma. These characteristics are central to their consumer appeal and market identity, yet the chemical drivers of these qualities remain poorly defined. This study aimed to investigate how hop profile influences NEIPA chemistry, emphasizing the role of Citra in defining volatile composition. Four profiles were evaluated: Single Hop, Citra; Multiple Hops, with Citra; Single Hop, Other; and Multiple Hops, without Citra. Volatile compounds were analyzed using a combination of sequential two-dimensional gas chromatography-mass spectrometry (GC–GC/MS) and one-dimensional gas chromatography-mass spectrometry (GC-MS). Multivariate statistical analysis was used to identify which compounds differentiated the four hop profiles. Esters, monoterpenes, and sesquiterpenes all contributed to differences across hop profiles. Inclusion of Citra hops yielded distinct volatile chemistry marked by isoamyl acetate, methyl geranate, ethyl cinnamate, and (E,E)-farnesol. By contrast, blended hop profiles showed greater chemical diversity. These findings demonstrate that hop blending alters beer chemistry beyond the sum of individual hops and identify key compounds that may serve as markers of blended versus single-hop NEIPAs. This work provides new insights into the chemical drivers of hop aroma complexity and establishes a framework for connecting hop usage, beer chemistry, and sensory outcomes. Full article

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21 pages, 1378 KB

Open AccessEditor’s ChoiceReview

Significance of Grape Phenolic Compounds for Wine Characteristics: Dynamics and Extractability During Fruit Maturation

by Nikolay Stoyanov, Silviya Tagareva, Tatyana Yoncheva, Vesela Shopska and Georgi Kostov

Beverages 2025, 11(6), 163; https://doi.org/10.3390/beverages11060163 - 18 Nov 2025

Cited by 6 | Viewed by 3397

Abstract

The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the higher phenolic content in red wines, particular attention is devoted to attributes such as pigmentation, co-pigmentation, bitterness, and interactions with proteins—key contributors [...] Read more.

The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the higher phenolic content in red wines, particular attention is devoted to attributes such as pigmentation, co-pigmentation, bitterness, and interactions with proteins—key contributors to the perception of astringency. Phenolic compounds undergo substantial qualitative and quantitative transformations during grape ripening, which affect both their inherent properties and their extractability from solid components such as grape skins and seeds. The review also examined extractability dynamics and provides a concise overview of the analytical methods used to assess phenolic compounds in grapes and wine. Full article

(This article belongs to the Special Issue Polymers and Phenolic Compounds in Beverages)

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21 pages, 732 KB

Open AccessEditor’s ChoiceArticle

Characterization of Microbial Population of Organic Grapes, Must and Natural Wine During Spontaneous Vinification of Limniona Red Grape Variety

by Paraskevi Bouki, Chrysanthi Mitsagga, Aphrodite Tousia Becker and Ioannis Giavasis

Beverages 2025, 11(6), 160; https://doi.org/10.3390/beverages11060160 - 17 Nov 2025

Cited by 1 | Viewed by 2544

Abstract

Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations. This study investigated the microbial populations associated with organic [...] Read more.

Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations. This study investigated the microbial populations associated with organic grapes, must, and natural wines of the Limniona red grape variety, focusing on different production stages and fermentation vessels. Samples included immature and ripe grapes, initial and fermenting must, filtered and unfiltered wines, and final bottled and filtered wines. These were analyzed in order to enumerate key groups of microorganisms and identify beneficial yeasts and bacteria of alcoholic and malolactic fermentation, respectively, as well as potential markers of off-flavors. Culture-dependent methods were used to enumerate yeasts and bacteria, while Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and 16S rRNA sequencing provided taxonomic resolution. Beneficial fermentation microorganisms (especially Saccharomyces yeasts) were scarce in initial grapes, where other contaminants or wild yeasts were present. Gradually, as fermentation progressed, there was a prevalence of Saccharomyces cerevisiae strains of increased diversity in matured wine, as well as several lactic acid bacteria (LAB) of malolactic fermentation. Most LAB were identified as Lactobacillus and Oenococcus species. Other bacteria from environmental sources, irrelevant to alcoholic/malolactic fermentation or spoilage, like Burkholderia, were also present during the vinification process. The type of vessel affected the type of LAB that prevail, with an abundance of Oenococcus in clay vessels versus Lactobacillus species in stainless-steel vessels. Notably, Lentilactobacillus parafarraginis can be linked to off-flavors if they represent a high percentage of the wine microbiota. These findings highlight the importance of understanding, monitoring and controlling microbial succession during production stages in order to prevent sensory faults and ensure the stable quality of natural wines. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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16 pages, 1925 KB

Open AccessEditor’s ChoiceArticle

Determination of Total Anthocyanin Concentration in Barbera Red Wines by Raman Spectroscopy and Multivariate Statistical Methods

by Anna Lisa Gilioli, Alessio Sacco, Andrea Mario Giovannozzi, Simone Giacosa, Antonella Bosso, Loretta Panero, Lorenzo Ferrero, Silvia Raffaela Barera, Stefano Messina, Marco Lagori, Silvia Motta, Massimo Guaita, Ettore Vittone and Andrea Mario Rossi

Beverages 2025, 11(6), 161; https://doi.org/10.3390/beverages11060161 - 17 Nov 2025

Viewed by 1894

Abstract

The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodologies to monitor the concentration of total anthocyanins [...] Read more.

The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodologies to monitor the concentration of total anthocyanins in wine. Currently, this analysis is carried out using Ultraviolet-Visible (UV–visible) spectrophotometry. This work aims to determine an alternative methodology that is equally fast, accurate and allows in situ measurements while opening the measurement of the concentrations of other molecules of interest. The method presented consists of Raman analysis of Barbera wine samples using a portable Raman spectroscopy system. Subsequently, the collected spectra were processed using an algorithm that applies partial least squares (PLS) regression, making it possible to determine the concentration of total anthocyanins for each sample. This approach is characterized by an accuracy and precision comparable to the methodology currently in use, i.e., UV–visible spectrophotometry. It is indeed characterized by an RMSE (root mean square error) and

R^{2}

(the coefficient of determination) on the validation set of 0.010 g/L and 0.88 and on the test data of 0.007 g/L and 0.93, respectively. Full article

(This article belongs to the Topic Innovations in Grape Production and Wine Science: Toward Climate-Resilient and Sustainable Viticulture and Winemaking)

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22 pages, 1128 KB

Open AccessEditor’s ChoiceArticle

Beverage Consumption Patterns in Spanish and Italian Adults: A Comparative Study

by Valentina Micheluzzi, Alessio Lo Cascio, Michela Capoferri, Michela Piredda and Elena Sandri

Beverages 2025, 11(6), 158; https://doi.org/10.3390/beverages11060158 - 6 Nov 2025

Viewed by 2529

Abstract

Background: Beverage intake is a consequential yet underappreciated driver of health in Mediterranean settings. Comparative evidence for Spain and Italy based on harmonised measures is scarce. This study addresses that gap by profiling beverage portfolios and their sociodemographic correlates in parallel adult [...] Read more.

Background: Beverage intake is a consequential yet underappreciated driver of health in Mediterranean settings. Comparative evidence for Spain and Italy based on harmonised measures is scarce. This study addresses that gap by profiling beverage portfolios and their sociodemographic correlates in parallel adult samples from both countries. Methods: We conducted a cross-sectional analysis of adults in Spain (n = 483) and Italy (n = 403) using aligned, validated instruments (NutSo-HH; NutSo-HH-Ita). Outcomes were water (Wtr), sugar-sweetened soft drinks (Sfd), juice (Juc), energy drinks (End), coffee (Cff), alcohol (Alc), and episodes of intoxication (Gtd). Associations were assessed via non-parametric tests, multivariable linear models, and an EBIC-selected Gaussian graphical model (GGM). Main results: Italians reported higher Alc and Gtd; Spaniards reported higher Sfd and Juc. Wtr was comparable across countries, and Cff differences were marginal. Age and sex emerged as the most consistent correlates (older age and male sex with higher Alc; younger age with higher Sfd), whereas education and income were not stable determinants. The GGM suggested behavioural clustering of Sfd–Juc–End, with weak partial correlations for other beverages after adjustment. Implications: Distinct country profiles imply differentiated priorities. In Spain, interventions could prioritise reducing sugar-sweetened beverage intake among younger adults through age-targeted primary care counselling, mandatory water (and unsweetened milk) availability in schools, tiered excise taxes on sugar-sweetened drinks, and restrictions on child- and youth-directed marketing of high-sugar beverages. In Italy, primary care and community health services could routinely screen adults for risky alcohol use and deliver brief, culturally attuned advice that promotes lower-risk patterns of wine consumption during meals. Given the cross-sectional design, self-report measures, and non-probabilistic sampling, findings should be interpreted as context-sensitive markers rather than causal determinants; nevertheless, they highlight concrete prevention approaches and regulatory levers for each country’s beverage-related health risks. Full article

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28 pages, 836 KB

Open AccessEditor’s ChoiceArticle

Italian Consumers: Craft Beer or No Craft Beer, That Is the Question

by Agata Nicolosi, Donatella Di Gregorio, Valentina Rosa Laganà and Claudio Marcianò

Beverages 2025, 11(6), 157; https://doi.org/10.3390/beverages11060157 - 5 Nov 2025

Viewed by 2592

Abstract

The aim of our study is to investigate the factors that drive craft beer consumption choices in Italy. To this end, we simultaneously analyze purchase intentions and actual craft beer consumption. The theoretical approach took into account the main doctrinal frameworks, particularly those [...] Read more.

The aim of our study is to investigate the factors that drive craft beer consumption choices in Italy. To this end, we simultaneously analyze purchase intentions and actual craft beer consumption. The theoretical approach took into account the main doctrinal frameworks, particularly those most widely used in marketing studies. Through PLS-SEM analysis (partial least squares structural equation modeling), we examine how consumption habits, liking, appeal, territorial identities, and perceived quality shape intentions and also the actual behavior of Italian consumers towards craft beer. The results highlight how attractiveness and interest in the craft beer phenomenon, lifestyle, and curiosity for new flavors and aromas demonstrate an openness to craft beer and a new cultural identity among consumers. In many cases, respondents stated that they wanted to support local craft breweries and the local economy. Consumer trust in agri-food products is closely linked to their perception of authenticity and compliance with quality and safety standards. A better understanding of these aspects could help everyone involved in the entire supply chain implement more effective and targeted campaigns. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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13 pages, 608 KB

Open AccessEditor’s ChoiceArticle

Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata)

by Ruth T. Ngadze, Melania Casertano and Arnau Vilas-Franquesa

Beverages 2025, 11(6), 155; https://doi.org/10.3390/beverages11060155 - 1 Nov 2025

Viewed by 3041

Abstract

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by [...] Read more.

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties. Full article

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29 pages, 2851 KB

Open AccessEditor’s ChoiceReview

Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive Compounds

by Bárbara N. Batista, Ana Cristina Correia, António M. Jordão and Patrícia M. Albuquerque

Beverages 2025, 11(5), 152; https://doi.org/10.3390/beverages11050152 - 21 Oct 2025

Cited by 2 | Viewed by 4584

Abstract

Fermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases. Beer, wine, kombucha, kefir, and cider are examples of fermented beverages produced and consumed worldwide, [...] Read more.

Fermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases. Beer, wine, kombucha, kefir, and cider are examples of fermented beverages produced and consumed worldwide, representing a rapidly growing market. However, demands for these products have expanded beyond aspects such as size, shape, and storage conditions. There is an increasing demand for eco-sustainable, fresh products tailored to individuals with dietary restrictions and/or enriched with nutrients and health-promoting compounds. In this context, the market has witnessed a surge in alternative fermented beverages made from nutrient-rich or exotic-flavored raw materials, highlighting their versatility. A noteworthy example is the application of Amazonian fruits, which, despite being primarily consumed fresh by local populations, have been extensively characterized in scientific studies for their abundance of molecules with beneficial effects and their use in products like juices, ice creams, and fermented beverages. Thus, this review aims to explore the nutritional composition and microbiological aspects of different fermented beverages produced from several Amazonian fruits. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fermented Beverages)

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