Beverages doi: 10.3390/beverages10020023
Authors: Pedro Coelho Catarina Prista Isabel Sousa
Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale bread. Therefore, efforts to reintroduce this waste into the food value chain can make a significant contribution to reaching zero food waste, which is a major target in European countries. Possible ways to produce new raw materials through starch enzymatic hydrolysis include brewing, which is an activity in which incorporating stale bread is of great interest. Mashing parameters in brewing processing are the main focus of this study, primarily the time and temperature required to acquire optimal enzymatic activity for starch-efficient hydrolysis. Extending the mashing time to 290 min, within a temperature range of 45–75 °C, allowed us to replace 50% of the required malt with stale bread, thus obtaining a successful pale ale beer. The incorporation of stale bread in a 50:50 ratio did not affect the overall character of the beer, although the alcohol levels stood around 2% below a standard beer’s average level. Depending on the brewer’s final goal, this lighter kind of beer may be well-aligned with new consumer trends supporting more sustainable and lower-alcohol beverages.
]]>Beverages doi: 10.3390/beverages10010022
Authors: Yunita Eka Puspitasari Emmy Tuenter Annelies Breynaert Kenn Foubert Herawati Herawati Anik Martinah Hariati Aulanni’am Aulanni’am Tess De Bruyne Nina Hermans
A decoction of Rhizophora mucronata Lam. mangrove bark is used as an antidiabetic treatment in Asia. Kombucha tea is a fermented beverage, which is also claimed to be antidiabetic. In this work, the potency of R. mucronata leaves as α-glucosidase inhibitor was studied to assess whether it could be a suitable alternative to the use of R. mucronata bark. α-glucosidase inhibitory activities were determined for three extracts prepared from R. mucronata leaves, being the unfermented tea of R. mucronata leaves, the fermented kombucha tea and an 80% methanolic extract of the residual R. mucronata leaves. Flavonoid glycosides were identified in tea powder, kombucha tea and in the crude methanolic extract. Both the unfermented tea and the kombucha tea after 7 days of fermentation inhibited α-glucosidase with IC50 values of 0.12 ± 0.02 mg/mL and 0.09 ± 0.04 mg/mL, respectively. The methanolic extract showed a stronger α-glucosidase inhibitory activity compared to the kombucha tea and tea powder with an IC50 value of 0.0435 ± 0.0007 mg/mL. Acarbose, used as a positive control, inhibited α-glucosidase with an IC50 value of 2.4 ± 0.2 mg/mL. It was found that the three types of preparations of R. mucronata all were potent α-glucosidase inhibitors.
]]>Beverages doi: 10.3390/beverages10010021
Authors: Giovanna Lomolino Simone Vincenzi Stefania Zannoni Mara Vegro Alberto De Iseppi
The volume and stability of wine foams are influenced by many components of the matrix, especially proteins. However, the synergistic or inhibiting effects among these protein fractions, as well as their interactions with other wine components, are still under study. The present research aims to understand the individual and cooperative effects of different wine proteins and glycoproteins on the volume and stability of foams. To address this objective, different protein fractions were purified from a Chardonnay white wine and tested in different model wine conditions (with/without ethanol), along with a commercial yeast-based oenological additive. Different fractions were considered, including total protein fraction (FT), Mannoproteins (MP), and non-mannosylated proteins (NMP), as well as a protein fraction soluble in ammonium sulfate (FSA). These protein fractions were characterized, and their foaming properties were evaluated using a modified Rudin apparatus. The results showed that FT exhibited higher foam expansion (FE%) compared to its subfractions (NMP and MP) that, when tested individually, did not guarantee optimal foam formation. This suggests that foaming properties are enhanced when both glycosylated and non-glycosylated proteins are present in the system. Additionally, the foaming behavior was influenced by the presence of ethanol in the model wine. The FSA fraction demonstrated high foam expansion and stability, with ethanol enhancing foam expansion but reducing stability. A commercial yeast-based oenological additive, mainly containing glycoproteins, was also tested and behaved similarly to MP. This study provides valuable insights for sparkling wine producers to optimize practices for enhancing product quality and confirm previous research regarding the role of the synergy between MP and NMP in wine foam formation and stability.
]]>Beverages doi: 10.3390/beverages10010020
Authors: Olivia Zapata-Martínez Denys Villa-Gomez Raul Tapia-Tussell Jorge Dominguez-Maldonado Galdy Hernández-Zárate Elda España-Gamboa Rubí Valdez-Ojeda Liliana Alzate-Gaviria
Craft breweries release wastewater into the environment, posing serious environmental concerns. Microbial fuel cells (MFCs) are an attractive technology that has been used in industrial wastewater treatment. This study used a scalable system of nine MFCs (stacked) to treat 150 L of craft brewery wastewater (CBW). The CBW had 1831 ± 85 mg COD (chemical oxygen demand) L−1. The hydraulic retention time was 5 days, with a COD removal percentage of 93 ± 1.8%. The total internal resistance of the stack was 204.8 ± 5.2 Ω at 26 ± 2 °C without the use of a metal catalyst; the reduction of oxygen was the limiting process. Finally, the sequence of treatments applied with this proposed system demonstrated its self-sustainability, which could be a viable option for the real-life conditions of this kind of wastewater. Further research is needed.
]]>Beverages doi: 10.3390/beverages10010019
Authors: Gary J. Pickering Belinda Kemp
Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and particularly how the importance of SW purchase cues varies with wine involvement in an online survey of SW consumers from Ontario, Canada (n = 1011). Thirty intrinsic and extrinsic purchase cues were rated for importance (n = 609), and wine involvement was determined using the shortened version of the wine involvement scale. Overall, consumers rated (in descending order) price, flavour, quality, country, and sweetness level as the most important purchase cues, whereas several extrinsic factors, including bottle colour and shape, awards won, and vintage were of low importance. Females were 1.4 times more likely than males to cite target end use as the most important purchase cue. We further show that SW consumers can be segmented into three wine involvement categories (low, medium, high) which vary across multiple demographic, consumption, knowledge, and preference measures (n = 1003). Notably, the importance of six purchase cue categories (manufacture, price, endorsements, parentage, prestige/reputation, and place) varied with wine involvement (n = 609). These findings provide timely guidance for marketers and retailers seeking to align their products and communications with the needs and perceptions of SW consumers.
]]>Beverages doi: 10.3390/beverages10010018
Authors: Viral Shukla Marcela Villarreal Olga I. Padilla-Zakour
Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of products with minimal processing. In this study, differing concentrations of acid whey (35%, 40%, and 45% w/w) were added to a mango yogurt beverage with 0.2% and 0.4% w/w stabilizer and analyzed for physicochemical properties over a 40-day period. The analysis indicated that the percentage of acid whey was positively correlated with both viscosity and water-holding capacity. A hedonic sensory analysis of the beverages indicated positive consumer acceptance of such upcycled products, with enhanced acceptance at 25–35% addition. This study demonstrates the potential for consumer acceptance of yogurt beverages upcycled with native-acid whey, providing insights into sustainable practices within the food industry.
]]>Beverages doi: 10.3390/beverages10010017
Authors: Maria Belén Bainotti Pilar Colás-Medà Inmaculada Viñas Salvador Garza Isabel Alegre
Salmonella enterica, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of Salmonella enterica subsp. enterica in various fruit purees subjected to different storage temperatures. Among the studied serovars, S. enteritidis exhibited the most significant population decrease in all fruit purees. In contrast, S. Agona, S. Gaminara, S. Michigan, and S. Montevideo survived in peach puree at 4 °C for at least 3 days, and S. Agona, S. Gaminara, and S. Montevideo maintained their initial levels in pear puree under the same time/temperature conditions. However, none of the strains were detectable in plum and black currant purees after 2 days at 4, 15, or 25 °C. These findings highlight variations in the behaviour of S. enterica serovars within different fruit purees. Likewise, low-temperature conditions prolonged the survival of the tested strains in all fruit purees analysed.
]]>Beverages doi: 10.3390/beverages10010016
Authors: Bernardo P. Guimaraes Florian Schrickel Nils Rettberg Shannon R. M. Pinson Anna M. McClung Kaushik Luthra Griffiths G. Atungulu Xueyan Sha Christian de Guzman Scott Lafontaine
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers.
]]>Beverages doi: 10.3390/beverages10010015
Authors: Cesar Campos-Ramírez Nicolas Camacho-Calderon Maria Elena Villagran-Herrera Adriana Aguilar-Galarza Miriam Aracely Anaya-Loyola Jorge Palacios-Delgado
It has been proposed that the consumption of foods high in sugar or fat may cause addictive behavior. The aim of this study was to adapt and validate a soft drink addiction scale that can be used in future studies and to strengthen the proposal of food addiction with the hypothesis that people with high consumption of soft drinks have similar characteristics to people who consume abuse drugs. A non-probabilistic convenience sample of 394 Mexican participants answered a soft drinks’ consumption frequency questionnaire, an addiction scale, and a self-efficacy scale for soft drinks’ consumption. Additionally, anthropometric measurements were taken. The addiction scale showed three factors with an adequate reliability (Cronbach’s alpha coefficient = 0.903), as well as construct validity and criterion validity with the self-efficacy scale and total body fat percentage on soft drinks, mainly those with substantial caloric content. Additionally, the results showed a predictive value for soft drink consumption, strengthening its validity. This scale is useful to identify and evaluate the characteristic patterns of a substance addiction. The total reliability indicates that the items as a whole are correlated with each other and that the scale is stable to be used over time. This is the first study that evaluates the addictive characteristics of soft drink consumption through a scale, and it represents an advance in the exploration of the behavioral sciences field and an important tool for the creation of public health policies, mainly in countries with a high consumption of these beverages.
]]>Beverages doi: 10.3390/beverages10010014
Authors: Salvatore Parisi Carmelo Parisi Suni Mary Varghese
(1) Background: The definition of value addition is based on the process or processes which are used to transform, physically, the initial raw material into the final food or non-food article. Diversification can enhance the possibility of increased gains. The aim of this work is to give a reliable description of value addition when speaking of coconut-based beverages among all possible derivatives. (2) Methods: A systematic review in which the main papers on the argument have been critically examined and discussed. (3) Results: Processing degree is a consequence of consumers’ requests. Three different drivers for value addition have been considered: packaging, durability, and size options; sensorial features; and sustainability. The results of this investigation have highlighted the added value of several products because of recyclable packaging materials, intermediate- or long-durability expectations, different available sizes, and good or excellent sensorial performances. (4) Conclusions: There are different value-added coconut-based beverages with interesting perspectives. On the other hand, sustainability and eco-friendly policies may be a problem for those products that are produced similarly to non-coconut-based beverages. The opportunity presented by certified organic and/or fair-trade products could help the coconuts industry in the near future. More research is still needed on this topic.
]]>Beverages doi: 10.3390/beverages10010013
Authors: Artemis K. Toulaki Vassilis Athanasiadis Theodoros Chatzimitakos Dimitrios Kalompatsios Eleni Bozinou Kosmas Roufas George I. Mantanis Vassilis G. Dourtoglou Stavros I. Lalas
This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of total polyphenol content (TPC) and sensory properties of the wines were investigated. Sensory evaluation revealed that PEF treatment increased volatile compound extraction from each wood chip, thereby enhancing the overall quality of the wines. The utilization of acacia tree wood chips in Goumenissa wine led to a notable increase of 10.84% in TPC from the control sample, reaching 2334.74 mg gallic acid equivalents/L. A notable outcome was that PEF decreased TPC, a trend that was also verified through correlation analyses. The highest positive impact of PEF was observed in peach tree wood chips in Goumenissa wine, with a significant increase of 11.05% in TPC. The results from the volatile compound analysis revealed an increase in alcohols and esters from 0.24% to 23.82%, with the highest proportion found in 2-phenylethanol (16.92 mg/L) when utilizing peach tree wood chips in the production of Amyndeo wine. This study could provide a benchmark for rapid, efficient, and cost-effective wine aging through the implementation of the PEF process.
]]>Beverages doi: 10.3390/beverages10010012
Authors: Beate Brandl Coline Czech Susanne I. Wudy Anja Beusch Hans Hauner Thomas Skurk Roman Lang
Health-related nutritional human studies rely on the validity of dietary data provided by study participants. Reliable biomarkers for food intake help objectify data collected by food frequency questionnaires. They facilitate the monitoring of compliance with the study requirements, e.g., abstinence from food, help clean biased data, and remove non-compliant individuals. Biomarker candidates are often revealed by sophisticated metabolomics analyses of body fluids, e.g., urine or plasma, collected from case and control study populations. However, validation for using a biomarker candidate in real-life scenarios is seldomly executed. Coffee is a food item of high interest because of the abundance of bioactive compounds and the regularity of life-time consumption by a large part of the population. Coffee has been found to positively impact cardiovascular risk, type 2 diabetes, and cognitive decline. Coffee and its health implications, therefore, are of high interest. A suitable dietary biomarker for coffee consumption is desirable for the clear classification of study participants as coffee drinkers or non-coffee drinkers to enable correlation of physiological response to dietary habits, e.g., coffee consumption. Here, we propose the roast coffee compound N-methylpyridinium (NMP) as a promising biomarker of pragmatic use to distinguish a coffee drinker from a non-coffee drinker. NMP is an easily accessible analytical target from the plasma and urine matrix that can help determine precedent exposure to roasted coffee products. We review the published information on the coffee compound N-methylpyridinium in foods, coffee, and plasma/urine after coffee consumption, and evaluate the data in the context of the proposed food biomarker criteria “plausibility”, “time- and dose–response”, “robustness”, “reliability”, “stability”, “analytical performance”, and “reproducibility”. An additional data set is acquired to fill the gaps in the literature. In summary, we conclude that the abundance of NMP can serve as a reliable analytical tool to verify recent consumption of roasted coffee. The use of NMP appears limited to being qualitative, as NMP abundance in coffee and human biosamples is affected by several parameters, e.g., the roasting conditions and the volume and time of coffee consumed.
]]>Beverages doi: 10.3390/beverages10010011
Authors: Ana Carolina de Lima Laura Aceña Montserrat Mestres Ricard Boqué
A rapid and efficient technique was applied, which used an electronic nose based on a mass detector (MS-based e-nose) combined with headspace solid-phase microextraction sampling and chemometric tools to classify beer samples between fresh and aged and between samples contained in aluminium cans or glass bottles, and to predict the shelf life of beer. The mass spectra obtained from the MS-based e-nose contained details about volatile compounds and were recorded as the abundance of each ion at different mass-to-charge (m/z) ratios. The analysis was performed on 53 naturally aged samples for eleven months without light and with a controlled temperature of around 14 °C ± 0.5 °C. Principal component analysis (PCA) was performed on the data and showed a grouping of samples between fresh and aged. Partial least square discriminant analysis (PLS-DA) allowed the discrimination of fresh from aged beers but could not discriminate between the samples according to the type of packaging. Finally, partial least squares regression (PLSR) proved to be an effective method for predicting beer shelf life.
]]>Beverages doi: 10.3390/beverages10010010
Authors: Emiliano Teran
The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship between the characteristics of coffee beans, specifically varietal distinctions, applied processing methodologies, and the resulting sensory attributes, across both Arabica and Robusta species. Utilizing comprehensive linear mixed model analyses, this study examines the sensory intricacies, with a notable emphasis on flavor, aroma, and acidity, and their correlation with different countries of origin. Drawing from a diverse dataset that encompasses various global regions, our findings underscore the pivotal role of regional nuances in shaping the sensory evaluation of coffee. While Arabica beans exhibited certain distinct sensory attributes anchored to specific processing methods and regions, Robusta beans presented variations that were more nuanced. The results align with the existing literature, emphasizing the integral role of regional influences in coffee evaluations. This study reveals that specific Arabica varieties, such as Bourbon and Pacamara, enhance flavor when processed using the ‘Natural/Dry’ method. Meanwhile, certain Robusta beans processed with one of the methods showcased improved flavor scores. These insights provide the coffee industry with targeted strategies, reshaping cultivation and processing to meet discerning consumer preferences.
]]>Beverages doi: 10.3390/beverages10010009
Authors: Ioannis Geraris Kartelias Ioannis Panagiotakopoulos Constantina Nasopoulou Haralabos Christos Karantonis
This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea’s physical, chemical, and functional characteristics. Two different enrichments were proposed: a “Golden Mountain tea and honey Kombucha” (KG) with fresh ginger, turmeric powder, and lemon zest and juice and a “Red Mountain tea and honey Kombucha” (KR) with dried hibiscus calyces, rose petals, and lavender blossoms. In KR, the levels of vitamin C increased from 33.2 ± 2.7 to 48.4 ± 4.5. Additionally, the levels of calcium increased from 31.0 ± 1.2 to 55.7 ± 1.2, while the levels of potassium practically doubled from 64.7 ± 0.6 to 115.7 ± 2.5. An increased potassium concentration was observed in KG, and ionic iron was found for the first time after both enrichments. The total phenolic and flavonoid contents, along with antioxidant capacity, as assessed by the ABTS and DPPH methods, were found to be substantially enhanced in KR. In KG, the total phenolic content increased, together with antioxidant activity, as assessed by ABTS. Enrichment with hibiscus calyces, rose petals, and lavender blossoms significantly increased inhibitory effects against α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase. On the other hand, enrichment with ginger, turmeric, and lemon zest and juice decreased inhibitory effects against α-glucosidase and increased those against α-amylase, acetylcholinesterase, and butyrylcholinesterase. KR had the strongest enzyme-inhibiting activity, with its α-glucosidase-inhibiting activity increased by approximately 18 times. Therefore, enrichment with selected herbs, spices, and fruits can transform fermented Olympus Mountain tea kombucha sweetened with honey into a novel beverage with enhanced functional properties.
]]>Beverages doi: 10.3390/beverages10010008
Authors: Antonietta Baiano Anna Fiore Barbara la Gatta Vittorio Capozzi Nicola De Simone Carmela Gerardi Francesco Grieco
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-chemical and sensory characteristics of the resulting beers in order to maximize their antioxidant content and overall quality. More in depth, brewing trials were carried out with 16 combinations of 2 cereal mixtures (made of 60% malted barley/40% unmalted durum or soft wheat), 4 oenological Saccharomyces cerevisiae strains (17290 and 14061 isolated from Negroamaro; 9502 and 9518 from Susumaniello musts), and 2 concentrations of sucrose for refermentation (6 and 9 g/L). If maximizing the total phenolic content is the goal, the best beers were those obtained from the mixtures containing durum wheat and fermented by S. cerevisiae 17290 and 14061. Instead, the best sensory results were obtained from brewing the mixture containing the unmalted common wheat and fermented by S. cerevisiae 9518 thanks to their persistent foam; high turbidity, alcohol content, effervescence, and body; and low saltiness and sourness. The physico-chemical and sensory quality of beers were mainly affected by the cereal mixtures and secondarily by yeasts. The quantity of sucrose added for refermentation affected only CO2, residual sugar, and foam.
]]>Beverages doi: 10.3390/beverages10010007
Authors: Aztrid E. Estrada-Beltrán Nora A. Salas-Salazar Armando Quintero-Ramos Rafael A. Parra-Quezada Mayra C. Soto-Caballero María J. Rodríguez-Roque América Chávez-Martínez María A. Flores-Cordova
Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspberry (90/10%) juice treated by thermal and ultraviolet radiation (UV-C) alone or in combination with moderate heat-treatment. Nineteen volatile compounds were identified which experienced changes depending on the treatment. Compounds such as α-ionone and β-ionone, that contribute to raspberries characteristic aroma, were present in a greater concentration in the UV-C treatment and lower in the thermal treatment. Likewise, 2-methyl butyl acetate, which give a fruity-sweet aroma typical of apples was present in a greater concentration in the UV-C treatment. Regarding polyphenol content, control and combined treatment presented the greater concentrations. However, after twenty days of storage, control and combined treatment presented the lower flavonoid concentration. Nevertheless, at this time, treatments showed no variations in antioxidant activity. Yeast and mold and total aerobic mesophilic and psychrophilic counts were reduced in the heat and combined treatments. In conclusion, UV-C and moderate heat might successfully be used to process a stable apple-raspberry juice while maintaining its quality and safety.
]]>Beverages doi: 10.3390/beverages10010006
Authors: Filipa Vinagre Marques Silva Riccardo Borgo Andrea Guanziroli Jorge M. Ricardo-da-Silva Mafalda Aguiar-Macedo Luis M. Redondo
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.
]]>Beverages doi: 10.3390/beverages10010005
Authors: Ruthele Moraes do Carmo Luiz Eduardo Costa do Nascimento Paulo Victor Toledo Leão Guilherme Henrique de Paula Mariana Borges de Castro Dias Patrick Bezerra Fernandes Abner Alves Mesquita Edmar Soares Nicolau Melina Maria Rodrigues Rezende Weilla Araujo de Sousa Esther Cristina Neves Medeiros da Silva Marco Antônio Pereira da Silva
This investigation aimed to assess how the somatic cell count (SCC) impacts milk production and the physicochemical quality of milk, including the effects of centrifugation and microfiltration on SCCs and the yield of fresh cheese. Milk production was analysed at different somatic cell counts (SCCs) to observe how centrifugation and microfiltration affected the removal of SCs from the milk and the yield of fresh cheese. Tukey’s test was employed at a 5% significance level to compare the chemical composition of the milk, milk production, and fresh cheese yield when using microfiltered and/or centrifuged milk. Milk with an SCC of ≤200,000 somatic cells (SCs) per mL exhibited higher yields. Although centrifugation and microfiltration influenced milk fat content, total dry extract and SCC, they did not impact fresh cheese yield. It is important to note that these processes reduced the fat content and SCC, making skim milk a potential option for future research studies.
]]>Beverages doi: 10.3390/beverages10010004
Authors: Tibor Pasinszki Deepti Darshani Devi
Kava is the traditional intoxicating beverage of the Pacific with mild sedative and muscle relaxant effects, which are attributed to a group of compounds known as kavalactones. This paper aims to evaluate the quality of kava sold in the local markets of Fiji through the quantification of the six major kavalactones in kava root bundles and powdered kava packages using ethanolic extracts and HPLC. It was found in this work that kava root bundles contain mainly noble kava roots with a total kavalactone content of 8–13%; kavain had the highest concentration among kavalactones and kavain, methysticin, and yangonin together represented 69–71% of the total kavalactone content. Adulteration via mixing noble kava roots with those of non-noble kava with a relatively high dihydrokavain and dihydromethysticin content has also been observed. Powdered kava products were found to contain lower amounts of kavalactones (3–5%) with a less favorable kavalactone profile than those of root bundles, possibly due to mixing roots, rhizomes, and/or basal stems. The findings of this work, namely the variation in kavalactone content and profile in marketed products, indicate the need for rigorous quality control and quality indicators on kava commodities. Suggestions to include quantitative measures in the previously proposed chemical standardization code are also presented.
]]>Beverages doi: 10.3390/beverages10010003
Authors: Rubén del Barrio-Galán Ignacio Nevares Silvia Pérez-Magariño Maria del Alamo-Sanza
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N2, CO2, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N2 in the model wine gave the best results in terms of cost–benefits, and with CO2 the worst. The scaling in tanks of different sizes allowed us to establish that the N2 expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (Lgas/Lwine) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines.
]]>Beverages doi: 10.3390/beverages10010002
Authors: Francesca Nocente Elena Galassi Federica Taddei Chiara Natale Laura Gazza
Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets.
]]>Beverages doi: 10.3390/beverages10010001
Authors: Dušan Vasić Jelena S. Katanić Stanković Tijana Urošević Maja Kozarski Nenad Naumovski Haroon Khan Jelena Popović-Djordjević
Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH∙ and ABTS∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively).
]]>Beverages doi: 10.3390/beverages9040101
Authors: David M. Goldman Kelly Lambert Michael Quarshie Joel C. Craddock
‘Bulletproof Coffee’, a popular beverage composed of coffee, grass-fed butter, and medium-chain triglyceride oil, has gained significant attention for its purported benefits including cognitive enhancement, increased alertness and energy, appetite suppression, and improved metabolic outcomes. However, the scientific evidence supporting these claims remains limited. This review aims to evaluate the evidence and determine the validity of claims regarding Bulletproof Coffee. Studies published between 2010–2023 were retrieved and evidence pertaining to cognition, alertness and energy, hunger and satiety, serum cholesterol, and gastrointestinal tolerance and Bulletproof Coffee were evaluated. The findings suggest that the current evidence base is small, and overall, there is weak or insufficient evidence to support the claimed benefits of Bulletproof Coffee. In particular, there were no significant improvements in cognition, alertness, or energy levels from Bulletproof Coffee compared to regular coffee. The impact on hunger, satiety, resting energy expenditure, and fat oxidation appeared equivocal, with effects offset by the additional calorie intake of Bulletproof Coffee. Further research with more rigorous study designs, larger sample sizes, diverse populations, and standardized methodologies are required in addition to an examination of potential health risks associated with regular Bulletproof Coffee consumption.
]]>Beverages doi: 10.3390/beverages9040100
Authors: Pere Torán Susanna Montesinos Alba Pachón-Camacho Galadriel Diez-Fadrique Irene Ruiz-Rojano Ingrid Arteaga Guillem Pera Núria Montellà-Jordana Pilar Montero-Alía Carmina Rodríguez-Pérez Llorenç Caballeria Carla Chacón
Background: Risky alcohol consumption (RAC) can lead to alcohol-related liver disease (ALD). Liver cirrhosis caused by ALD continues to increase as alcohol consumption continues unabated. In turn, the elderly are more sensitive to alcohol. Population ageing calls for preventive activities to improve their health. Brief interventions have proven to be cost-effective in addressing risk behaviours. Aim: We aimed to analyse the prevalence of RAC in people > 64 years and to assess the effect of a brief intervention in the subgroup of risky consumers. Methods: population-based study in two phases: (1) Phase I: Cross-sectional, descriptive multicentre study of prevalence of RAC in people > 64 years. (2) Phase II: Cluster randomized, controlled, single-blind, community-based clinical trial with two comparison groups of subjects with RAC, to assess the effectiveness of a brief intervention compared to standard practice in reducing alcohol consumption in primary care. Results: Out of the 932 subjects, 455 (49%) (268 men (64%) and 187 women (36%)) had an alcohol consumption that was considered to be risky. Overall, the brief intervention was effective in reducing alcohol consumption showing 1.8 OR (p = 0.030). That effect was caused by women whose group showed 3.3 OR (p = 0.009). There was no effect on men (p = 0.468). Conclusions: RAC in the elderly is very high, far more in men than in women. A brief intervention was successful in reducing alcohol consumption but not below risk levels. Further research is needed to determine which types of interventions are most effective in this population subgroup.
]]>Beverages doi: 10.3390/beverages9040099
Authors: Victor Adrian Espinoza-Martinez Peggy Elizabeth Alvarez-Gutierrez Felipe de Jesus Palma-Cruz Raul Enriquez-Valencia Marcos Pedro Ramirez-Lopez Claudia Lopez-Sanchez Hector Gilberto Vazquez-Lopez
Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ markedly between producing regions, locations, and even factories, resulting in a very distinctive set of products. The state of Oaxaca is the top producer worldwide of mezcal, and 35,000 families are involved in the production of this aromatic alcoholic beverage. Fermentation is the most important stage of mezcal production and is performed by different yeast and bacteria. In this study, the yeast strains were isolated from fermentation containers of four mezcal factories (palenques) in Oaxaca. Taxonomic determination was verified by ITS, and an analysis of the biotechnological process through personal interviews and principal component analysis was performed. Eighteen different isolates of eight different genera (Candida, Clavispora, Meyerozyma, Metarhizium, Pichia, Saccharomyces, Torulaspora, and Yarrowia) were identified. According to the biotechnological process analysis and principal component analysis, the artisanal palenques (palenques 1, 3, and 4) are more like each other than and differ radically from palenque 2, which is where the artisanal process has changed towards technical production.
]]>Beverages doi: 10.3390/beverages9040098
Authors: Karolina Mroczek Bogdan Saletnik Marcin Bajcar Aneta Saletnik Czesław Puchalski Grzegorz Zaguła
Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years. The current state of knowledge on the feasibility of using low- and no-calorie sweeteners (LNCS) as substitutes for traditional sugar in the production of functional beverages while maintaining their osmolality properties is limited. Selected sweeteners were examined for the presence of five selected macronutrients (calcium, potassium, magnesium, sodium, and sulfur) and iron by ICP-OES, osmolality, total dissolved solids (TDS), and electrical conductivity (EC) in their solutions. The obtained results formed the basis for evaluating the applicability of the studied sweeteners in the production of functional beverages.
]]>Beverages doi: 10.3390/beverages9040097
Authors: Ricardo M. Ferreira Dulcineia F. Wessel Artur M. S. Silva Jorge A. Saraiva Susana M. Cardoso
The escalating production of processed prickly pear products has led to a substantial rise in waste materials, particularly peel, which is rich in bioactive chemicals and holds the potential for value-added product development. However, the high perishability of these peels imposes effective preservation techniques. So, this work aimed to explore the potential of prickly pear peels from O. ficus-indica ‘Rossa’, ‘Gialla’, and ‘Bianca’ cultivars for the production of Opuntia beverages, namely infusions. To achieve this goal, two distinct drying methods, namely microwave drying and a food dehydrator, were employed with the latter method, resulting in the higher recovery of phenolic compounds (0.5 mgGAE/mL vs. 0.16 mgGAE/mL) and the higher antioxidant capacity of the resulting infusions. Additionally, various steeping conditions involving water temperatures of 80, 90, and 100 °C were assessed to maximize the levels of phenolic compounds and antioxidant activity. The results demonstrate that the better overall drying method temperature and steeping conditions for the food dehydrator were at 35 °C and boiling water (100 °C) due to its generally better results and practicality. Sensorial trials revealed that the three infusions were generally accepted (score > 7.20 out of 9) but that O. ficus-indica ‘Rossa’ received the highest ratings. This study offers valuable insights for optimizing drying methods and steeping conditions to preserve and enhance the bioactive compounds and antioxidant potential in prickly pear peel infusions, promoting their sustainable utilization as functional ingredients in food and nutraceutical applications.
]]>Beverages doi: 10.3390/beverages9040096
Authors: Thanapoom Maneeboon Somsiri Sangchote Ratchanee Hongprayoon Chananya Chuaysrinule Warapa Mahakarnchanakul
The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life and microbial safety of heat-treated fruit juices. This study investigated the thermal resistance of ascospores from different heat-resistant mold species, including Aspergillus laciniosus, A. chevalieri, A. denticulatus, A. siamensis, Hamigera pallida, and Talaromyces macrosporus, isolated from pineapple and sugarcane field soils. Ascospores inactivation kinetics in pineapple juice under heat treatment (75–97 °C) were analyzed using log-linear and Weibull models. Among these species, A. laciniosus displayed the highest heat resistance (δ-value: 104.59 min at 85 °C), while A. siamensis exhibited the lowest (δ-value: 3.39 min at 80 °C). Furthermore, A. laciniosus, the most heat-resistant species, showed notable tolerance to sanitizers. The most effective inactivation was achieved using 1.0% (w/v) sodium hypochlorite for 15 min. Chlorine dioxide, however, was generally ineffective and even activated dormant ascospores in some cases. The combination of hot water (65 °C for 5 min) with sanitizer increased ascospore reduction in most species but did not achieve the 3-log reduction required by the European Standard N13697. This study revealed a correlation between ascospore resistance to heat and chlorine dioxide, offering significant findings for practical inactivation strategies.
]]>Beverages doi: 10.3390/beverages9040095
Authors: Petar Nedyalkov Ivan Bakardzhiyski Vasil Shikov Maria Kaneva Vesela Shopska
Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (Prunus avium L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigated the addition of cherry juice and pomace during beer fermentation on the first and seventh day and studied the basic beer parameters (alcohol and extract), sensorial evaluation, phenolic compounds, and antioxidant activity of the beers produced, measured using six different methods (DPPH, ABTS, FRAP, CUPRAC, ORAC, and HORAC) and compared the results with a control sample without cherry products addition. The results showed a strong correlation between the antioxidant activity values obtained using the DPPH, FRAP, CUPRAC, and HORAC methods and the concentration of phenolic compounds in the studied beers. The phenolic compound content and antioxidant activity increased when cherries juice or pomace were added. The increase was much more significant when pomace was used. Therefore, it can be concluded that cherry pomace addition is a better option than cherry juice for beer production because of the increased content of bioactive compounds and the sustainability of the beers obtained.
]]>Beverages doi: 10.3390/beverages9040094
Authors: Lisete Sousa Paiva Ana Paula Dias Massimo Francesco Marcone José António Bettencourt Baptista
The objective of this study was to investigate the variability of natural bioactive compounds, such as catechin, theaflavin, total phenolic content (TPC), and total flavonoid content (TFC), of Azorean black tea (Camellia sinensis L., O. Kuntze) as well as its antioxidant activities according to different withering times. The TPC, TFC, free radical scavenging activity (FRSA), ferric reducing antioxidant power (FRAP), and ferrous-ion-chelating (FIC) activities were determined by colorimetric methods, and catechin and theaflavin contents were analyzed by high-pressure liquid chromatography (HPLC). The FRSA shows similar results for the withering range of 6 to 16 h (hours). For FRAP, the best results were observed at 16 h, and for FIC, the highest value was at 20 h. The TPC and TFC showed the highest value at 9 h and the lowest at 20 h. For the total theaflavins, the highest results were obtained after 12 h of withering, and the lowest values were obtained at 16 and 20 h. According to the different withering times, the highest value of total catechin levels was at 12 h, while the lowest value was observed at 20 h. Regarding caffeine content, all samples presented similar results, with the exception of the 12 h time point. In conclusion, the best withering times were observed in the range of 9 to 16 h, showing decreased values at 20 h, with the exception of FIC.
]]>Beverages doi: 10.3390/beverages9040093
Authors: Noemi Tocci Gian Marco Riccio Abirami Ramu Ganesan Philipp Hoellrigl Peter Robatscher Lorenza Conterno
Craft breweries are continuously searching for beers made with locally produced raw materials and unique flavor profiles to respond to consumer requests. We explored the behavior of three commercial strains of Saccharomyces cerevisiae in the fermentation of ale beer with a high prevalence of rye malt in comparison to pure barley malt. In total, 34 volatile organic compounds were identified, with esters and alcohols being the quantitatively most abundant classes. The yeast strain appeared to impart more differences in the beer’s volatile profile compared to malt. In particular, S. cerevisiae var. diastaticus Y2 strain was associated with a higher production of esters, while strain S. cerevisiae Y3 was correlated to the higher amounts of terpenes together with the lowest relative abundance of volatile acids. Our findings encourage further investigation of the fermentation performance of several yeast strains to produce beers with unique flavors.
]]>Beverages doi: 10.3390/beverages9040092
Authors: Sophia Stinus Pauline Erban Josef Diebold Magnus S. Schmidt
UV/VIS spectroscopy was used in conjunction with a calibration method to determine the mixing ratio of samples of beer-mixed drinks with mineral water (sour Radler beers) from the food service industry. For this purpose, calibration lines were constructed based on absorptions at the two wavelengths 380 nm and 430 nm. To create these calibration lines, blending ratios were prepared from beers from three southwestern German brands and mineral water. The samples of the sour Radler beers were taken from restaurants and bars, which are all located in Baden-Württemberg. It has been shown that the calibration lines can be used to determine mixing ratios with an average deviation of approximately 7% and 9%. Thereby, the calibration line based on the absorption at 430 nm represents a higher accuracy. Using this calibration line, the sour Radler beer samples have percentage ranges of beer of approximately 50% to 90%. This method could serve as a rapid quantitative quality control of the mixing ratios of sour Radler or other beer-mixed drinks. It could be used in breweries for routine control.
]]>Beverages doi: 10.3390/beverages9040091
Authors: Elivaldo Nunes Modesto Junior Rosane Patricia Ferreira Chaves Mayara Galvão Martins Gustavo Araujo Pereira Renan Campos Chisté Rosinelson da Silva Pena
Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 °C to 100 °C) and storage (at 25 °C and 7 °C) were evaluated. As a result, the pasteurization of grumixama juice at 80 °C for 60 s completely inactivated peroxidase (POD) and polyphenol oxidase (PPO), eliminated microorganisms, and induced low degradation of the total anthocyanins (40%) and minimal degradation of the total phenolic compounds. Four anthocyanins were monitored in the pasteurized juice, namely delphinidin 3-glucoside, cyanidin 3-glucoside, and two unidentified anthocyanins. Despite the temperature range, the qualitative chromatographic profile of the anthocyanins did not change, while the contents were affected. The binominal temperature/time of 80 °C/60 s effectively inactivated PPO and POD enzymes, promoted moderate alterations in the contents of total anthocyanins and total phenolic compounds, and ensured the microbiological quality of grumixama juice. Grumixama juice can be used as a health food due to its high content of antioxidant phenolic compounds, especially anthocyanins.
]]>Beverages doi: 10.3390/beverages9040090
Authors: Madian Johel Galo Salgado Iuri Lima dos Santos Rosario Arlen Carvalho de Oliveira Almeida Bruna Samara dos Santos Rekowsky Uiara Moreira Paim Deborah Murowaniecki Otero Maria Eugênia de Oliveira Mamede Marion Pereira da Costa
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based cocoa beverage. In this sense, five treatments were elaborated; BCC, the control with a commercial beverage formulation; BCE, the experimental control; BFA, with the addition of açaí flour; BFB, with added beetroot flour; and BFH, with the addition of hibiscus flour. The experiment was divided into two stages: In the first, the beverages were submitted to sensory analyses of acceptance (nine-point hedonic scale), purchase intention and just-about-right (five points), and check-all-that-apply (CATA). In the second stage, the beverages with the highest and lowest acceptance rates were taken, and they were subjected to the effect of sustainability and health information on consumer acceptance, purchase intention, and the CATA test using terms referring to emotions and feelings. The addition of flours decreased the beverage acceptance rate compared to the BCC treatment. The treatments were penalized in aroma and sweet taste. There was no effect on the type of information received by the consumer. Probably, the addition of high cocoa percentages can negatively affect the acceptance of products, as well as the use of flour with bitter flavors, due to the greater acceptance of sweeter products.
]]>Beverages doi: 10.3390/beverages9040089
Authors: David Castrillo Pilar Blanco
Although wine is one of the most studied beverages at a sensory level, there is practically no information on the particularities of organic wines from Galicia. Considering that different regions provide distinctive characteristics to wines, organic and conventional wines from the five Designations of Origin (DO) from Galicia were analyzed at chemical and sensory levels. Sensory analysis showed that organic cultivation favors distinctive quality wines. Organic wines obtained similar scores to conventional wines in the preference tests and, in some cases, they were preferred by the tasters. However, this was not the case with wines produced in climatologically unfavorable seasons. Differences between conventional and organic wines were strongly marked by other factors such as the vintage, the DO, the winemaking techniques, or the yeasts of each winery. The results of this study show that organic wine production favors the differentiation and diversification of Galician wines. This could increase the added value of organic wines and improve their choice in a crowded market.
]]>Beverages doi: 10.3390/beverages9040088
Authors: Berta María Cánovas Cristina García-Viguera Sonia Medina Raúl Domínguez-Perles
The objective of this work is the development of a new fermented beverage (‘kombucha’-like), enriched with broccoli by-products as an ingredient, a source of organosulfur compounds, which could be biotransformed into more bioaccessible, bioavailable, and bioactive metabolites. The new beverages have shown variations in the physicochemical (pH, 3.6–6.3; acidity, 0.65–1.39 g/L; °Brix, 4.63–8.20). Moreover, the phytochemical characterization has demonstrated different degrees of metabolization of the glucosinolates, leached during the infusion of the plant material into isothiocyanates (sulforaphane in concentrations up to 31.39 µg/100 mL) and its metabolic derivatives (sulforaphane-N-acetylcysteine in concentrations up to 5.37 µg/100 mL). Therefore, these results demonstrate that the increase in the concentration of the bioactive compounds concentration would provide higher bioavailability and health benefits. This is especially relevant with regard to anti-inflammatory activity. Reporting additional proof of enhanced biological benefits will boost the development of new functional beverages.
]]>Beverages doi: 10.3390/beverages9040087
Authors: Vera Gottstein Katrin Krumbügel Thomas Kuballa Steffen Schwarz Enrico Walch Pascal Walch Dirk W. Lachenmeier
The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. In this study, 1H nuclear magnetic resonance (NMR) spectroscopy was used to analyze the fat and aqueous extracts of coffee beans roasted to different degrees of roasting using a professional drum roaster, a hot air fluidized bed sample roaster and an infrared roaster. Caffeine-containing and decaffeinated Coffea arabica coffee samples were used to monitor the roasting process in the different roasters. Compared with the drum-roasted coffee sample, the formation and degradation of NMR-detectable components in the coffee sample roasted with the infrared roaster and the hot air roaster were time-dependent. In the decaffeinated coffee sample, compounds such as kahweol, caffeoylquinic acid and trigonelline were found to occur at lower levels. The formation and degradation of the NMR-detectable compounds in the decaffeinated coffee sample also occurred with a time lag or to a lesser extent than in the caffeine-containing coffee sample.
]]>Beverages doi: 10.3390/beverages9040086
Authors: Armand Faganel Igor Rižnar
The craft brewing industry is in a constant state of evolution. Over recent years, the craft beer sector has experienced rapid growth, and this trajectory is expected to persist. Microbreweries, in contrast to traditional industrial beer production, actively encourage the exploration of diverse beer styles, embrace the trend of championing local and regional ingredients, and maintain a strong focus on quality while resurrecting historic beer varieties. An analysis of interviews conducted with microbrewers in Slovenia featured in Slovenian daily newspapers revealed recurring categories that shed light on the drivers behind this flourishing artisanry. These findings are further discussed in the context of the existing scientific literature. Notably, a range of factors were identified as contributing to the growth of this sector. Among these factors, the desire for distinctive, authentic, locally rooted, and non-standardized flavours, styles, and ingredients, often accompanied by an inspiring and compelling brewer’s or creator’s narrative, played a pivotal role in attracting consumers. These results can inform microbrewers production, distribution, marketing, and pricing strategies. They are also relevant to the country policymakers supporting local hops production and local brewing.
]]>Beverages doi: 10.3390/beverages9040085
Authors: María-Pilar Sáenz-Navajas Achilleas Iosifidis Marivel Gonzalez-Hernandez Purificación Fernández-Zurbano Dominique Valentin
The definition of regional typicality is a determinant for the preservation of perceived wine quality and protection of wine origin. This work firstly aims at evaluating the sensory diversity of young Tempranillo Tinto wines in the three subregions of DOCa Rioja (Alta-RALT-, Alavesa-RAVS- and Oriental-RO-) and secondly aims to explore the capacity of voltammetric signals to measure sensory differences. Thirty young Tempranillo Tinto wines, ten from each subregion, were sensory-described using a free sorting task followed by a free description task with 32 well-established Rioja winemakers. The sorting task evidenced that the salient sensory differences perceived were between RO and RALT/RAVS, attributed to differences in perceived colour intensity, body/structure and liquorice aroma. The free description task highlighted the core and shared characteristic of the young Tempranillo Tinto Rioja wines, a fresh fruit aroma, but also the unique and specific sensory profiles attached to the three regions. The RALT region presents ripe fruit and spicy and balsamic/mint aromas with powerful tannins, while RAVS’s wines are mainly characterised by their gummy candy, fresh fruit, lactic and floral aromas, with a silky and mellow mouthfeel. The characteristic profile for RO was linked to jammy fruit, with spicy aromas and a light perception in the mouth. The signals derived from linear sweep voltammetry were able to measure the main sensory differences between RO and RALT/RALV, as did the sorting task. This is the first time that scientific research has established the typical regional character of young Tempranillo Tinto Rioja wines, which includes a common and shared profile combined with the specificities linked to each subregion, contributing to a better understanding of the notion of regional typicality in wine.
]]>Beverages doi: 10.3390/beverages9040084
Authors: Hoa Xuan Mac Thanh Tung Pham Nga Thi Thanh Ha Lien Le Phuong Nguyen László Baranyai László Friedrich
Fruit juice and wine are important beverages that are consumed all over the world. Due to their constantly increasing demand and high value, fruit juice and wine are one of the most frequent targets of adulteration. Since adulterated foods are proven to have harmful effects on health, several approaches have been utilized for the detection of fruit juice and wine adulteration. Based on the requirement for sample destruction, analytical techniques to assess food authenticity can be classified into 2 main categories, i.e., destructive and non-destructive techniques. This paper provides an overview on the principle of adulteration detection, its application and performance, and the advantages and limitations of various analytical techniques. Destructive approaches, such as physicochemical methods, isotope analysis, elemental analysis, chromatographic techniques, and DNA-based techniques, are reviewed. Furthermore, non-destructive approaches, including spectroscopic-based techniques, nuclear magnetic resonance spectroscopic technique, electronic techniques, and imaging-based techniques, are discussed.
]]>Beverages doi: 10.3390/beverages9040083
Authors: Marcella Chalella Mazzocato Jean-Christophe Jacquier
Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have been explored to address these limitations, enhancing the enzyme’s stability and facilitating process control. This study developed a novel amyloglucosidase encapsulation system based on chitosan-SDS hydrogel capsules produced by simple coacervation. The enzymatic activity of free and immobilised amyloglucosidase was assessed using corn starch and maltose as substrates. The encapsulation process successfully yielded self-supporting structured and spherical capsules, achieving an immobilisation yield of 71% and an enzyme efficiency of 83%. The residual enzymatic activity after 28 days of storage remained at 76%. A feedback inhibition investigation was performed by varying the concentration of corn starch, and favourable applicability of encapsulated amyloglucosidase for continuous processes was found. The encapsulation process offered several advantages, such as a straightforward separation step to halt enzymatic reactions and no need for high temperatures that may affect food product attributes. Lastly, the amyloglucosidase-chitosan-SDS coacervates show promise in improving enzyme stability, facilitating hydrolysis control, and expanding enzyme utilisation in dairy alternative plant beverage manufacture.
]]>Beverages doi: 10.3390/beverages9040082
Authors: Sabrina Scharf Michael Sandmann
While the treatment of red grapes with pulsed electric fields (PEFs) has been widely investigated, white grapes have been little studied to date. This work, therefore, investigates the PEF treatment of white grapes (Thompson Seedless) by applying different field strengths (2 to 6 kV/cm), resulting in different specific energy inputs (2.5 to 22.5 kJ/kg). Numerous parameters of the whole grapes and the extracted juice were analyzed, including the total phenolic index (TPI), reducing sugars, juice yields, and changes in color and texture. Changes in the aroma profile were investigated using instrument-based and sensory analysis. The most striking effect seen in the PEF-treated samples was the visual change in the grape skin, specifically browning. Depending on the field strength, the treated grapes showed a 26% to 50% reduction in crunchiness. No significant changes were measured in the juice yields compared with the control, although at E = 4.5 kV/cm there was an increase in reducing sugars of up to 11% (220.97 g/L) and a 30% higher TPI (398.90 mg/L). Aroma differences were not detected between the control and the treated grapes, meaning that consumers should not expect negative sensory effects in the juice of treated white grapes.
]]>Beverages doi: 10.3390/beverages9030081
Authors: Laura Chasseriaud Warren Albertin Mélisande Blein-Nicolas Thierry Balliau Michel Zivy Joana Coulon Marina Bely
The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (−14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions.
]]>Beverages doi: 10.3390/beverages9030080
Authors: Maria Cravero
Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characteristics and the consumer preferences.
]]>Beverages doi: 10.3390/beverages9030079
Authors: Ana C. Correia Maria L. González-SanJosé Miriam Ortega-Heras António M. Jordão
In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition of three different beer groups (Ale, Lager, and Porter) through a headspace solid-phase dynamic extraction (HS-SPDE) and GC-MS analysis. Fifty-six volatile compounds from different chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, and pyrazines) were detected, identified, and considered in this study. In general, the volatile composition of the beers macerated with wood chips was very similar to that of the control beers. However, the control beers showed higher volatile compound levels. The results suggest potential interactions between beer volatile compounds and the wood chips during maceration. The outcomes of this research could be of practical interest to brewers since they could improve the knowledge of the impact of short-time contact and low wood chip concentration on the volatile composition of different craft beers.
]]>Beverages doi: 10.3390/beverages9030078
Authors: Cassie Marbach Charlie Hall Andreea Botezatu
This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. Existing vineyards with cluster thinning practices benefited from verjus production. However, vineyards considering cluster thinning solely for verjus may face lower profit margins without a substantial increase in grape harvest prices. Winery operations were also examined, comparing costs of using verjus as an acidifying agent for wine and producing it as a bottled product. Verjus was relatively more expensive than tartaric acid for acidification, but added volume could offset the cost, making it desirable. Additionally, as a standalone product, verjus showed promising profitability, presenting an opportunity for wineries to explore this niche market and expand product offerings. In conclusion, existing vineyards could benefit from verjus production, while wineries could consider using verjus as an acidifying agent or explore its use as an individual product. Careful consideration of costs and market demand is crucial for informed decisions regarding verjus production.
]]>Beverages doi: 10.3390/beverages9030077
Authors: Qingzhou Liu Jing Ying Lai Kylie Nguyen Anna Rangan
There is a growing demand for convenience grab-and-go (GNG) food and beverages due to the modern, busy lifestyle. The types of food and beverages available in this sector are currently not well defined, although a large selection of discretionary foods is typically on display. The aims of this study were (1) to summarise the literature on consumers’ purchasing behaviours of sweetened beverages, in particular the effects of purchasing locations and settings, price, promotion, and serving sizes, followed by (2) a cross-sectional audit of available sweetened beverages (sugar-sweetened and intensely sweetened) in the GNG sector. Three common GNG settings (convenience stores, front of supermarket, and fast-food outlets) within metropolitan Sydney, Australia, were selected in three different socioeconomic localities. Data were collected by in-store visits (n = 18) and using brand websites between March and April 2022. A total of 1204 GNG sweetened beverages were included. Sugar-sweetened beverages comprised 67% of beverages, with the highest proportion in fast-food outlets (80%), followed by convenience stores (67%) and supermarkets (61%). The majority (63%) of sugar-sweetened beverages had an energy content higher than 600 kJ and a serving size over 375 mL. Fast-food outlets in particular had the smallest selection of sugar-sweetened beverages less than or equal to 250 mL (5.1%). No differences across socioeconomic localities in the proportion and serving sizes of available sugar-sweetened beverages were observed. These findings show that the majority of GNG sweetened beverages have large serving sizes and high energy content, and opportunities exist to improve this food environment. An increased selection of smaller serving sizes can nudge consumers towards more appropriate serving size selections.
]]>Beverages doi: 10.3390/beverages9030076
Authors: Ivana Tomac Lea Budić Josipa Bobovec Lidija Jakobek Petra Matić
This study describes two polyphenols, caffeic acid (CA) and (+)-catechin, as well as their antioxidant effects, detected by cyclic voltammetry (CV) using an electrochemical deoxyribonucleic acid (DNA)-based biosensor in sage tea. Square-wave voltammetry (SWV) was applied to investigate CA, as one of the derivatives of phenolic acids, and (+)-catechin, a representative of flavonoids, in sage tea. Square-wave voltammograms (SWVs) of CA showed one peak (0.197 V) and the presence of anodic and cathodic peaks, which suggests an unfolded reversible process on the surface of the glassy carbon electrode (GCE). Furthermore, SWVs of (+)-catechin showed two peaks, which proposes a reversible process at the first peak (0.232 V) and an irreversible process at the second peak (0.6 V) on the surface of the GCE. The determination of the antioxidant effects of sage tea polyphenols was carried out by a DNA-based biosensor. The obtained results indicated that the addition of sage tea to the cleavage solution significantly reduces the degree of DNA degradation. The adopted methods have proved to be simple and applicable tools for the electrochemical characterization of sage tea polyphenols and their antioxidant effects. The study also discusses total phenolic content.
]]>Beverages doi: 10.3390/beverages9030075
Authors: Shubham Sandilya Natalia Oroya Teresa Moral Laura Vázquez-Araújo
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties.
]]>Beverages doi: 10.3390/beverages9030074
Authors: Ikram Es-Sbata Remedios Castro-Mejías Carmen Rodríguez-Dodero Rachid Zouhair Enrique Durán-Guerrero
Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material.
]]>Beverages doi: 10.3390/beverages9030073
Authors: Niamh Ahern Elke K. Arendt Aylin W. Sahin
The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair.
]]>Beverages doi: 10.3390/beverages9030072
Authors: Miguel Ángel Hernández-Carapia José Ramón Verde-Calvo Héctor Bernardo Escalona-Buendía Araceli Peña-Álvarez
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a varietal rosé wine aged with oak chips was carried out. Two Cabernet Sauvignon rosé wines were made: one was maturated with oak chips and the other without. Both wines were physicochemically characterized. Then, their volatile and sensory profiles were analyzed, also including two commercial wines. The results showed that the produced wines complied with Mexican regulations. Also, they showed greater relative areas in compounds such as ethyl (E)-2-hexenoate, ethyl heptanoate, ethyl nonanoate, ethyl 3-nonenoate, β-citronellol, (±)-trans-nerolidol, and β-damascenone. In their sensory profile, they were mostly related to attributes such as berries, prune, bell pepper, and herbaceous notes. Among the compounds related to barrel maturation, only cis-oak-lactone was identified in the rosé wine matured with chips. However, it was associated with vanilla, woody, smoky, and spicy attributes. According to the results, the maturation of rosé wines with oak chips could be a good alternative to provide them with unusual notes and thus offer new alternatives to traditional and new wine consumers.
]]>Beverages doi: 10.3390/beverages9030071
Authors: Inês M. Ferreira Luis F. Guido
Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix. Carbonyl compounds, which significantly contribute to flavor instability in beer, pose challenges in detection due to their low concentrations and reactivity. Consequently, the analysis of beer flavor compounds has focused on improving sensitivity and specificity through techniques that minimize sample preparation requirements and reduce interactions between factors involved in the analysis. Notably, extraction techniques such as headspace solid-phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and gas diffusion microextraction (GDME) have been successfully applied to the analysis of carbonyl compounds in alcoholic beverages, including beer. Derivatization agents like 2,4-dinitrophenylhydrazine (DNPH) and O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) enhance the volatility and stability of analytes, facilitating their separation and detection in gas chromatography and high-performance liquid chromatography. Chromatographic separation methods, particularly gas chromatography and liquid chromatography, are extensively employed to identify and quantify aroma/flavor compounds in various foodstuffs, including beer. This review provides a comprehensive overview of extraction techniques and chromatographic methods used in the analysis of beer compounds.
]]>Beverages doi: 10.3390/beverages9030070
Authors: Ricardo Dias Rosa Pérez-Gregorio
Wine is probably the most popular and oldest human beverage [...]
]]>Beverages doi: 10.3390/beverages9030069
Authors: Mahesh Chandra Patrícia Branco Catarina Prista Manuel Malfeito-Ferreira
Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine, a high sulfite dose (potassium metabisulfite, 100 mg L−1) led to an immediate death phase followed by growth recovery after two weeks. However, 4-ethylphenol (4-EP) was continuously produced by dead or nonculturable cells. Nonetheless, an event of growth recovery could not be observed in the case of the model wine. However, when the model wine was supplemented with minerals and vitamins, both growth recovery and 4-EP production were noticed, suggesting that the minerals and vitamins played an important role in maintaining the viability of cells under the sulfite stress. The yeast could also utilize the p-coumaric acid (p-CA) as an energy source, showing a specific growth rate of 0.0142 h−1 with 1 mM of p-CA in model wine. Furthermore, the sulfite-stressed cells exhibited ATP production by means of proton efflux while utilizing the p-CA. This work highlights the novel finding that the conversion of p-CA into 4-EP provides sufficient energy for the cell to remain metabolically active under the sulfite stress.
]]>Beverages doi: 10.3390/beverages9030068
Authors: Raoul Heese Jens Wetschky Carina Rohmer Susanne M. Bailer Michael Bortz
Fermentation processes used for producing alcoholic beverages such as beer, wine, and cider have a long history, having been developed early on across different civilizations. In most instances, yeast strains are used for fermentation processes, e.g., at breweries and wineries. Monitoring of yeast viability, cell count, and growth behavior is essential to ensure a controlled fermentation process. However, classical microbiological techniques to monitor fermentation process parameters are time-consuming and require sampling, along with the risk of contamination. Nowadays, industries are moving toward automation and digitalization. This necessitates state-of-the-art process analytical technologies to ensure an efficient and controlled process to obtain high-quality product outputs. Hence, there is a strong need for a fast, non-invasive, and generally applicable method to evaluate the viability of yeast cells during fermentation to warrant the standardization and purity of produced products in industrial applications. The aim of our study is to discriminate between viable and non-viable yeast in various culture media using Raman spectroscopy (RS) followed by data analysis with machine learning (ML) tools. These techniques allow for rapid, non-invasive analysis addressing the limitations of traditional methods. The present work primarily focuses on the evaluation of RS combined with predictive ML models in a non-real-time setting. Our goal is to adapt these techniques for future application in real-time monitoring and determination of yeast viability in biotechnological processes. We demonstrate that RS, in combination with ML, is a promising tool for non-invasive inline monitoring of fermentation processes.
]]>Beverages doi: 10.3390/beverages9030067
Authors: Cécile Chenot Margaux Simon Alexandre Dusart Sonia Collin
While the Saaz aromatic variety remains classified as a total-flavanoid-rich cultivar, no inverse correlation was found between total flavanoids and the α-acid content when the dual-purpose varieties Citra, CTZ, Amarillo, Eureka!, Mandarina Bavaria, Mosaic, Polaris, and Sabro were considered. The levels of hop flavan-3-ol monomers, dimers, and trimers (quantitated by HPLC-MS/MS) appeared strongly influenced by variety and harvest year. On the other hand, the catechin/epicatechin ratio (and B3/B2 ratio) proved stable within the same variety through two successive harvest years. Among the nine herein-investigated varieties, Citra and Saaz displayed notable catechin/epicatechin ratios (>3.7 compared to <1.6 for the others), whereas Polaris exhibited the lowest monomer content (less than 800 mg/kg). These distinctive profiles could impact the colloidal and color stability of hop-forward beers.
]]>Beverages doi: 10.3390/beverages9030066
Authors: Mateusz Jackowski Weronika Czepiela Laura Hampf Wiktor Żuczkowski Tomasz Dymkowski Anna Trusek
Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alcoholic beers with a sensory profile appealing to consumers. There are plenty of methods for obtaining such beverages; one of these methods involves utilizing non-conventional yeasts for wort fermentation. In this work, the production of low-alcohol beer using commercially available Saccharomycodes ludwigii and Torulaspora delbrueckii strains were compared. The results showed that Torulaspora delbrueckii achieved the lowest level of attenuation, producing beer with an ethanol concentration of 2.58% vol. Saccharomycodes ludwigii displayed a slightly higher level of attenuation; however, its alcohol concentration was slightly lower than in the case of Torulaspora delbrueckii and reached 2.50% vol. Fully fermented beers produced using Saccharomycodes ludwigii and Torulaspora delbrueckii represented reduced ethanol concentrations by 12% and 15%, respectively, in comparison to Saccharomyces cerevisiae. Nevertheless, in order to produce non-alcoholic beers, arrested fermentation is necessary. In such a case, Saccharomycodes ludwigii reached the highest level of attenuation among non-alcoholic beers.
]]>Beverages doi: 10.3390/beverages9030065
Authors: Maria Marinaki Ioannis Sampsonidis Alexandros Nakas Panagiotis Arapitsas Andreana N. Assimopoulou Georgios Theodoridis
The most well-known traditional Greek grape marc distillate made from winemaking pomace is called “Tsipouro”. Its production involves various grape pomace cultivars, preparation protocols, and anise-flavoring or not, and it should be a colorless liquid with intense organoleptic properties due to the raw materials used in its production and have a minimum alcoholic strength of 37.5% by volume. This study aimed to characterize the volatilome of tsipouro products by covering as many geographical areas and production styles as possible, as there is a lack of characterization of the aromatic composition of this Greek traditional alcoholic beverage. A Headspace Solid Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) method was applied in 60 samples, resulting in the identification and semi-quantification of over 90 volatile compounds. The statistical analysis pointed out the metabolites that characterized each traditional product group and underlined the influence of the geographical origin and the production protocol. Aniseed spirits from Northern Greece, Macedonia, Limnos Island, and Thessaly, produced from Muscat pomaces, were found to be richer in terpenes, terpenoids, and flavored compounds, attributing to product aroma and quality; different terpenoids were found to be dominant in Muscat distillates from different regions, showing the importance of geographical origin and production process. In conclusion, the results demonstrated the high aroma variability of the Greek Tsipouro, explained that this diversity is caused mainly by the raw material, and could be helpful in the better protection of the origin of this traditional product and the improvement of its quality.
]]>Beverages doi: 10.3390/beverages9030064
Authors: Thomas J. Kelly Christine O’Connor Kieran N. Kilcawley
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, especially in an Irish context due to the recent rapid expansion of the industry. As the ability to extract and identify congeners has progressed appreciably in recent years due to advances in extraction, chromatographic, and chemometric techniques, it is imperative that research is undertaken to gain a better understanding of the impact of specific congeners not only in relation to quality but also as biomarkers for authentication.
]]>Beverages doi: 10.3390/beverages9030063
Authors: Maria Osorio Alises Eva Sánchez-Palomo Miguel A. González-Viñas
The objective of the current research was to study the effect of different alcohol reduction technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatile compounds were analysed using Gas Chromatography coupled to Mass Spectrometry (GC-MS), with previous isolation by solid phase extraction (SPE). C6 compounds were the only group of varietal compounds that was modified when the total dealcoholizing process was used. According to their odor descriptor, the volatile compounds were grouped into six odorant series. The total intensity of each aromatic series was calculated by adding the OAVs of the compounds appointed to this series. All wines showed the same sequence, only modified the intensity of the principal aromatic series, mainly in total dealcoholized wines. These studied wines maintain the aromatic typicality independently from ethanol concentration, which highlights the viability of these techniques as an alternative to the traditional winemaking process, which will allow diversifying wine’s actual market.
]]>Beverages doi: 10.3390/beverages9030062
Authors: Nana Adwoa Nkuma Johnson John-Nelson Ekumah Selorm Yao-Say Solomon Adade Yanshu Li Garba Betchem Eliasu Issaka Yongkun Ma
To improve the quality of fermented chickpea beverages, a highly nutritious substitute for dairy, the Box-Behnken design and the response surface methodology were used to obtain optimized ultrasonic parameters for producing ultrasound-assisted fermented chickpea beverages. The determining parameters were the lactic acid, reducing sugar content, and the cell viability of the treated product. The most significant parameters obtained were frequency and treatment duration, while power density was relatively insignificant. The optimum fermentation parameters obtained were a treatment start time of 3 h, treatment duration of 80 min, frequency of 27.5 kHz, and power density of 100 W/L with optimum yields of 0.23096 mg/mL, 2.92898 mg/mL, and 0.488189 for reducing sugar, lactic acid, and cell viability index, respectively, with desirability above 0.95. Further analysis of the ultrasound treatment’s effect on the product’s structure showed the ultrasound-assisted fermented chickpea beverage was more structurally stable and homogenous, with even distribution of macromolecules present.
]]>Beverages doi: 10.3390/beverages9030061
Authors: Maria Góis Patrícia Batista Magnólia Araújo Patrícia Oliveira-Silva
Probiotic products have been the focus of research for several years due to the potential of their biological properties to impact mental health, mood, and cognitive functions. Kombucha is a probiotic drink that has been reported to be beneficial for mental health, particularly at the level of emotion regulation. This study aims to understand the perception of the Portuguese and Brazilian populations regarding the consumption of probiotics and Kombucha, as well as to understand these consumers’ perceptions related to the impact on emotion regulation (and the impact of this consumption on emotion regulation). The research was conducted through an online questionnaire and had a total sample of 256 participants. The results show that there are no statistically significant differences between the consumption of probiotics and Kombucha when comparing the Portuguese and Brazilian samples. Additionally, this study reveals a significant association between probiotic consumption patterns in both the Portuguese and Brazilian samples. However, no statistically significant relationship was found between the consumption of probiotics and Kombucha and emotion regulation. This study intends to contribute to the increase in knowledge about the perception of probiotics and Kombucha consumption in relation to emotion regulation, and to draw attention to the importance of this topic in the community (society, academia, and industry).
]]>Beverages doi: 10.3390/beverages9030060
Authors: Veronica D’Eusanio Francesco Genua Andrea Marchetti Lorenzo Morelli Lorenzo Tassi
This study aimed to assess the metal content of tannic extracts obtained from grapevine canes, to evaluate their suitability as wood shavings for direct infusion during the aging process of alcoholic beverages or vinegars. Traditional barrel aging is a slow and costly process that can be enhanced through direct infusion of wood chips. Our investigation focused on the pruning materials of two widely cultivated Lambrusco cultivars in the Modena (Italy) area, Ancellotta and Salamino. The grapevine chips underwent preliminary heat treatments at temperatures ranging from 120 °C to 260 °C. Tannic extracts were obtained by ethanol maceration at 80 °C for 2 h. The metal composition was determined using inductively coupled plasma optical emission spectroscopy. Generally, the metal content increased with the roasting temperature of the chips. Two exceptions were noted in the Salamino extracts, where the concentrations of Bi and Ni decreased as the roasting temperature increased. The levels of heavy metal, such as Pb and Cd, were low, posing no toxicity concerns for using infused grapevine chips during the beverage aging process. The Ni concentration slightly exceeded the limits imposed by certain regulations. Its content is likely derived from the type of soil in which the plant has grown.
]]>Beverages doi: 10.3390/beverages9030059
Authors: Keisha Harrison Roxana Navarro Kristen Jensen Will Cayler Tom Nielsen Chris Curtin
Kombucha is an acidic non-alcoholic fermented tea beverage that has surged in popularity over the past decade. A key driver of this popularity is the perception that kombucha contains microbes that contribute to gut health, a perception that is reinforced by package claims such as “live” and “probiotic”. We surveyed retail-available non-alcoholic (soft) and alcoholic (hard) kombucha and selected 39 products, of which 74.4% included at least one of these claims. Based upon Nuclear Magnetic Resonance (NMR) evaluation of the chemical composition, approximately one-third of soft kombucha products were re-categorized as “soft-aberrant” on the basis of their alcohol by volume (ABV) exceeding 0.5%. Across all three categories, the majority (82.1%) of products were “live”, containing culturable yeast and/or bacteria. However, there were no significant differences in median maximum colony-forming unit (CFU) counts between these categories, nor was there a difference according to package claims. Interestingly, only 6.3% of soft and 10% of soft-aberrant kombucha products exceeded 106 CFU/mL, the threshold that would deliver at least one billion cells in one package. None of the sampled hard kombucha exceeded this threshold. Metabarcoding analyses of microbial communities revealed differences in composition between categories and according to package claims. Notably, the subset of products with “probiotic” claims that listed Bacillus coagulans as an ingredient were enriched in read counts for Bacillus.
]]>Beverages doi: 10.3390/beverages9030058
Authors: Intan Dewi Larasati Nurul Mutmainah Diah Oktaviani Hanifah Nuryani Lioe Teti Estiasih Miguel Palma Widiastuti Setyaningsih
Edible flowers, including roselle, contain a varied composition of phenolic compounds that may inhibit the oxidative stress mechanism. Roselle-based tisane with appealing sensory properties is commonly consumed worldwide. However, the conventional hot-brew method may ruin the stability of thermolabile phenolic compounds during the tisane preparation. Hence, this study aimed to develop a new alternative brewing method linked with the new cold-brew method, which involves a lower temperature and applying ultrasound to maximize the extraction of phenolic compounds and to avoid degradation during the tisane preparation. The brewing factors, including particle size (10, 20, 30 mesh), temperature (4, 15, 26 °C), time (10, 20, 30 min), and ultrasound amplitude (20, 60, 100% of the maximum amplitude) have been optimized simultaneously using Box–Behnken design in conjunction with response surface methodology. Seven major phenolic compounds were identified by HPLC-DAD and classified into hydroxycinnamic acid derivatives (HCA) and flavonoids. The optimum extraction condition to reach the highest level of the studied phenolic compounds was set to brew roselle with particle size of 30 ± 3.25 mesh at 26 ± 1.32 °C for 18 ± 2.00 min applying 78 ± 5.64% ultrasound amplitude. This method successfully extracted almost all HCA and flavonoid during the first cycle with less than 10% CV and provided higher antioxidant activity in terms of DPPH (IC50 9.77 ± 0.01 µg mL−1), ABTS (IC50 8.05 ± 0.02 µg mL−1), and FRAP (IC50 10.34 ± 0.03 µg mL−1) than the roselle tisane prepared using the conventional method. Additionally, the resulting cold-brew product was stable for up to five days of storage.
]]>Beverages doi: 10.3390/beverages9030057
Authors: Konstantinos Papadimitriou John Kapolos Marina Papadelli
Beverages have been part of human nutrition for millennia [...]
]]>Beverages doi: 10.3390/beverages9030056
Authors: Vassilis Athanasiadis Theodoros Chatzimitakos Dimitrios Kalompatsios Martha Mantiniotou Eleni Bozinou Stavros I. Lalas
The study focused on the examination of eight commercial hypertonic, isotonic, and hypotonic beverage samples that were packaged in aluminum cans or polyethylene terephthalate (PET) bottles. The pH value, caffeine content, and concentration of thirty elements were determined. Caffeine quantification was performed by a high-performance liquid chromatography method. Element determination was conducted by using inductively coupled plasma–optical emission spectrometry. The results showed that pH values were much more acidic in all samples, ranging from 2.68 to 3.97. Caffeine concentrations ranged from 0.02–38.93 mg/100 mL between the samples and were found to be below the acceptable daily level (~400 mg) established by the relevant food regulatory authority. The measurable quantity of caffeine (~10 mg/100 mL) was found in two functional beverage samples where caffeine was labeled as an ingredient. Element concentration varied with statistically significant differences (p < 0.05) among all samples. Elements such as arsenic, cadmium, chromium, and lead were measured below the corresponding permissible levels set by the European Commission; however, daily consumption of functional beverages should be examined to deteriorate several health risks. Aluminum was quantified above the parametric value by 21 to 117% in the canned samples, whereas antimony was only measured in PET-bottled samples at approximately 3 μg/L. Multivariate methods were applied to investigate any possible correlation between the samples and the examined parameters. Strong positive correlations with statistically significant differences (R > 0.9, p < 0.05) were observed between zinc and copper and between calcium and silver. Finally, similarities and differences between the samples and the examined parameters resulted in satisfactory discrimination of them regarding not only their caffeine content but also their tonicity. Excessive consumption of functional beverages could represent a major public health issue due to elevated amounts of caffeine and elements. Consequently, the results of this research could facilitate the formulation of stricter standards in beverage consumption by revealing potential health hazards to consumers.
]]>Beverages doi: 10.3390/beverages9030055
Authors: Marc Dressler
With more than 40% of produced wine crossing borders, wine represents a truly global beverage. Wine export serves as a sales lever, especially for producers where home wine consumption diminishes but the global wine business is highly competitive. The literature tells that in competitive market innovation, customer centrism, and increasing sustainability are key. Wine export offerings need to meet the customer’s desires in the targeted foreign destinations. German wine providers have to catch-up in regard to destination-specific preferences so they can offer adaptation or suffer a competitive disadvantage in sustainability positioning. The main aims of this study were to validate the importance of sustainability in wine import and to explore destination-specific preferences and potential sustainable offer designs on the basis of new, fungus-resistant grape (FRG) wines by an explorative, qualitative approach. Evaluating the key export markets for German wine, the study delved into a performance assessment on how German providers who are marked by small-scale structures and fragmentation are positioned in regard to the primary purchasing factors in global wine competition, in regard to sustainability, and how to overcome performance gaps by tailoring destination-specific export offerings. In order to close a lack of research on destination-oriented sustainable wine offer design and to provide orientation for practitioners, an empirical study tested wine export offerings in the form of four concepts with a strong emphasis on sustainability and FRGs. More than 100 wine experts in the five key countries for German wine exports served to explore country preferences for offer elements and perceived performance of German wine producers. The interviews revealed (a) that sustainability is a must for wine export sales; (b) that German wine producers limp in sustainability reputation; (c) the existence of country-specific preferences allowing exporters to tailor their offerings to the specific needs in their ambition to increase export performance; (d) that German wine producers can potentially claim sustainability on the basis of a fitting concept; (e) FRGs are potentially suited to reposition innovatively and sustainably; (f) a playful exploitation of stereotypes for German suppliers is risky; (g) that an offer concept on sustainability and “made in Germany” characteristics (design, technology, and reliability) is highly regarded potentially allowing to escape price cutting in their key export destinations.
]]>Beverages doi: 10.3390/beverages9020054
Authors: Federica Mainente Simone Vincenzi Corrado Rizzi Gabriella Pasini
Twenty-four samples of differently produced commercial Italian cider were analyzed for their polyphenols profile and antioxidant activity. A partial least square regression was used to correlate the ciders’ antioxidant activity with their polyphenolic content. Statistical analyses revealed only a clustering pattern in the samples based on their geographical area of production (North-West, NW, vs. North-East, NE). Indeed, NW ciders, compared to NE ones, showed higher antioxidant activity and higher contents of procyanidin B1, catechin, chlorogenic acid, epicatechin, and total polyphenols. On the contrary, no clear-cut clustering pattern determined by cidermaking procedures (i.e., Charmat or Champenoise method) has been observed. These data suggest that the differences observed between NW and NE ciders might be accounted uniquely to the use of different apple varieties and/or the maturation status, as well as the pedoclimatic conditions of their production areas and not for cellar procedures’ specificity.
]]>Beverages doi: 10.3390/beverages9020053
Authors: Mohammad Alothman Phil J. Bremer Karen Lusk Patrick Silcock
The consumer rejection threshold (RjT) method was applied to determine the total microbial numbers (TMNs) where consumers find that the quality of whole fresh chilled pasteurised milk (WFCPM) and skim milk (Trim) stored at 4.5 ± 0.5 °C is no longer acceptable. Food spoilage progression was supported by measurements of VOCs and the terms consumers used to describe the ageing fresh chilled pasteurised milk (FCPM). RjTs for TMN of 7.43 and 7.34 log10 CFU.mL−1 for WFCPM and Trim, respectively were derived using Hill’s equation from a series of paired preference tests comparing fresh and aged milks (3–26 days) assessed by consumers (WFCPM, n = 55; Trim, n = 52). A poor relationship between storage time and TMN was found, owing mainly to batch-to-batch and within-batch variation in the milk’s post-pasteurization contamination (PPC) levels. At the RjT, there was a significant change in the signal intensities for a number of spoilage-related VOCs that occurred in the FCPM headspace (p ≤ 0.05), which were measured using proton transfer reaction–mass spectrometry (PTR-MS), including m/z 33, 45, 47, 61, 63, 69, 71, 87, and 89, tentatively identified as methanol; acetaldehyde; ethanol; acetate (acetic acid and acetate esters); dimethyl sulphide (DMS); isoprene, furan, and aldehydes; 2-butanone; and pentanal and butyrates (butyric acid and butyrate esters), respectively. Consumers described the milks at TMN greater than the RjTs using terms like off, expired, sour, spoilt or rancid. This multidisciplinary study has provided data on the importance of PPC and subsequent increases in TMN on VOCs associated with FCPM and consumer’s preferences and highlighted the value of measuring a range of variables when investigating consumer’s perception of food quality and shelf-life.
]]>Beverages doi: 10.3390/beverages9020052
Authors: Deborah Franceschi Giovanna Lomolino Ryo Sato Simone Vincenzi Alberto De Iseppi
Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aftertaste. In this research, monosodium glutamate and aspartate, responsible for the umami taste, were quantified in Italian still and sparkling white wines aged through contact with yeasts. The wines were studied from a sensory point of view to quantify the perception of umami and relate it to other sensory parameters. The results show that monosodium glutamate and aspartate are present in the wines studied. However, sensory analysis shows that there is no clear relationship between the umami taste and the concentration of the two amino acids, but their presence plays a fundamental role in enhancing other gustatory and olfactory perceptions, making them even more persistent.
]]>Beverages doi: 10.3390/beverages9020051
Authors: Mariana Morales-de la Peña Graciela A. Miranda-Mejía Olga Martín-Belloso
Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to consumers since they are perceived as natural and potential sources of functional compounds. Research efforts conducted in this area over the years have allowed for an understanding of the main reactions occurring during fermentation related to microbial growth, enzyme activity, metabolite production, and physicochemical changes. As a result, scientists and technologists have been able to improve the fermentation process in terms of efficiency, safety, costs, and high-quality production of products. The aim of this review was to gather the most recent and relevant information about fermentation evolution during the last decades, focused on the application of emerging technologies for the development of fermented beverages as interesting products in the functional food market.
]]>Beverages doi: 10.3390/beverages9020050
Authors: Samanta Reyes-Flores Taísa Sabrina Silva Pereira Milena Maria Ramírez-Rodrigues
To enhance the effects of kombucha’s beneficial compounds and their functional properties, studies on kombucha fermentation using alternatives ingredients are needed. The aim of this study was to formulate and optimize kombucha using hempseed as a high antioxidant, phenolic compound, and protein contributor. An experimental central composite design (CCD) with response surface methodology (RSM) was used for maximizing the antioxidant capacity (AC), total phenolic content (TPC), and protein concentrations (PC) of this product. The optimized infusion concentrations were observed at 0.017% of hempseeds and 0.00046% of black tea leaves. AC was determined by the DPPH+ assay in microplate. TPC was determined in microplate using the Folin–Ciocalteu method. PC was determined by Peterson’s modification of the micro-Lowry method. The optimized kombucha results were 0.134 ± 0.002 mg Trolox Eq/mL for AC, 0.473 ± 0.027 mg GA Eq/mL for TPC, and 6.535 ± 0.477 μg/mL of PC. RSM can be developed to optimize the formulation of kombuchas to increase the amounts of desirables compounds. This study demonstrated that hempseeds added to kombucha have a higher antioxidant capacity, total phenolic content, and protein concentration than traditional kombucha.
]]>Beverages doi: 10.3390/beverages9020049
Authors: Yasmina Bendaali Cristian Vaquero Carlos Escott Carmen González Antonio Morata
The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, combined with lemon juice and natural flavors from herb and spice extracts. The ingredients were diluted in two types of water with different mineralization, to which three different determined concentrations of salts (sodium chloride and potassium chloride) were added. The beverages had a sugar content ranging from 72.73 ± 0.23 to 78.43 ± 0.06 g/L, total soluble solids between 4.23 ± 0.06 and 4.83 ± 0.29 °Brix, and total acids from 1.75 ± 0.02 to 2.39 ± 0.08 g/L. Generally, antioxidant activity was higher in the beverages flavored with herb and spice extracts, ranging from 3.28 ± 0.01 to 4.27 ± 0.09 µmols Trolox equivalent/mL. Color intensity showed an increase of up to 129.39% in all samples during the storage period, being higher in beverages prepared with high-mineral water and having high pH values. The results of sensory analysis revealed that the flavored beverages had higher values of global perception than the controls. Thus, the functional properties of grape juice have been increased, and these beverages can be alternative natural and healthy products because their formulation is based only on organic and natural ingredients.
]]>Beverages doi: 10.3390/beverages9020048
Authors: Dimitris P. Makris
To produce sufficient food for the expanding global population, natural resources are constantly being overused, and at the same time, wastes are being produced at an ever-increasing rate [...]
]]>Beverages doi: 10.3390/beverages9020047
Authors: Matteo Vitali Mónica Gandía Guadalupe Garcia-Llatas Juan Antonio Tamayo-Ramos Antonio Cilla Amparo Gamero
Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages.
]]>Beverages doi: 10.3390/beverages9020046
Authors: Maria Carla Cravero Federica Bonello Andriani Asproudi Silvia Gianotti Mario Ronco Maurizio Petrozziello
Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety.
]]>Beverages doi: 10.3390/beverages9020045
Authors: Elisabete M. C. Alexandre Nuno F. B. Aguiar Glenise B. Voss Manuela E. Pintado
Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and product yield. This review provides an overview of recent research/developments in the field of new fermented beverages from by-products, and aspects related to their functionality, beyond the challenges of these new beverages.
]]>Beverages doi: 10.3390/beverages9020044
Authors: Jinkyung Choi Jinlin Zhao Jiin Yang
Purpose: Wine is an alcoholic beverage considered to have health benefits when consumed in moderation. Studies have investigated the healthfulness of wine via various approaches; however, given that wine consumption behavior is evolving, fresh data are needed. There is a paucity of evidence on the perceived mental health benefits of wine; hence, this study examined consumers’ perceptions of wine healthfulness separately for each physical and mental health benefit and compared them with wine consumption behaviors. Design/methodology/approach: A quantitative data collection method was used. The questionnaires were given to participants in South Korea who had consumed wine in the six months before the survey. A total of 304 responses were collected for further analysis. A paired t-test, ANOVA, and descriptive analysis were used to analyze the data. Findings: This study found that respondents perceived higher mental health benefits than physical health benefits from wine consumption. Demographic characteristics showed significant differences in the mental or physical health benefits of wine. Consumers who believed in the physical health benefits of wine preferred white wine over red wine; however, consumers who believed in the mental health benefits of wine had no preferences. Originality: This study suggests that segmented marketing tools are needed due to the various characteristics of wine consumers. In addition, to encourage a healthy drinking environment, marketing should focus on moderation for both the wine industry and consumers. Furthermore, consumers’ consideration of the mental health benefits of wine consumption cannot be underestimated compared to the physical health benefits of wine consumption; however, wine is also regarded as an alcoholic beverage that needs to be consumed with consideration of health concerns in various restrictions.
]]>Beverages doi: 10.3390/beverages9020043
Authors: Dionysia Sykalia Yvonni Chrisostomidou Ioannis K. Karabagias
Given the lack of data regarding the preferences, behavior and habits of wine consumers in Greece, the purpose of the present study was to investigate consumer trends and explore the factors that affect the purchase and consumption of wine in comparison with other alcoholic beverages. For this purpose, a self-response questionnaire survey was designed through the Google platform on a sample of 994 participants. In order to analyze the collected data, statistical analysis was done. A second online questionnaire was introduced to Greek winery companies. The purpose was to examine if the wine producers follow the wine consumption trends according to the desires of the Greek wine consumers or are addressed to a more international audience. As for the wine companies’ perspectives, we wanted to collect data regarding the amount of their production and the type of wine they produce and to know about their profile (international, exports, strategies, etc.). We collected 71 responses from wineries located in different parts of Greece. For the first time in the last 10 years, there is a profile of Greek consumers’ behavior toward wine in comparison with other alcoholic beverages and knowledge of specific operational data of Greek wineries using an online questionnaire survey (e-survey).
]]>Beverages doi: 10.3390/beverages9020042
Authors: Lynn L. Moore Xinyi Zhou Li Wan Martha R. Singer M. Loring Bradlee Stephen R. Daniels
Fruit juice consumption during childhood remains controversial. Here, we evaluated the association between preadolescent 100% fruit juice intake and later adolescent diet quality and body mass index (BMI). We used prospective data over 10 years from the National Growth and Health Study for 1921 black and white girls, ages 9–10 years at baseline, for analyses of diet quality, and 2165 girls for BMI analyses. Statistical analyses included repeated measures analysis of variance and logistic regression models. Girls who drank ≥1.0 cup/day of fruit juice in preadolescence consumed 0.44 cup/day more total fruit in later adolescence than non-juice-drinking girls (p < 0.0001). White and black girls who drank ≥1.25 cups/day in preadolescence were 2.62 (95% CI: 1.35–5.08) and 2.54 (1.27–5.07) times more likely, respectively, to meet the Dietary Guidelines for whole fruit by later adolescence than those with the lowest juice intakes. Further, fruit juice consumption was positively associated with diet quality scores. Overall, girls consuming ≥1.25 cups/day of juice had a BMI in late adolescence that was 1.7 kg/m2 lower than that of non-juice-drinking girls. In conclusion, early adolescent fruit juice intake was positively associated with subsequent whole fruit consumption, better diet quality, and lower BMI in later adolescence.
]]>Beverages doi: 10.3390/beverages9020041
Authors: Marianthi Basalekou Panagiotis Tataridis Konstantinos Georgakis Christos Tsintonis
Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development.
]]>Beverages doi: 10.3390/beverages9020040
Authors: Giulia Mastromonaco Valentina Maria Merlino Stefano Massaglia Cristiana Peano Antonina Sparacino Chiara Caltagirone Danielle Borra Francesco Sottile
This research analysed the size and depth of assortment and the marketing strategies of communications around plant-based beverages (PBBs) on the Italian market. Sales of PBBs have increased over the last year due to their use as a substitute for cow’s milk and also thanks to their popularity in online distribution. This study compares the characteristics of the PBB assortment sold across 65 large-scale retail stores and on 74 websites. The comparison was made considering 15 product categories defined by main ingredient, packaging type, specialty, and claims found on labels. An ordered logit regression analysis was performed to understand how key product features positively or negatively influence the selling price. The results showed that online sales focus on describing plant-based beverages with characteristics that are closer to new consumer preferences (with labels such as “free from” products, “naturalness” of the product, and “health” characteristics). In both distribution channels, there were few products with packaging information related to nutritional characteristics, health benefits, and environmental sustainability, in contrast to the needs expressed by baby food purchasers. Additionally, the price analysis showed unexpected results: in fact, some products for which, according to the literature, consumers would be willing to pay a premium price, instead showed a lower retail price than the average price. These results could represent a concrete tool to improve the efficiency of promotional campaigns and communication strategies for baby food, optimising communication according to consumer needs.
]]>Beverages doi: 10.3390/beverages9020039
Authors: Kosmas Roufas Theodoros Chatzimitakos Vassilis Athanasiadis Stavros I. Lalas Dimitris P. Makris
The vineyard of Cyprus is comprised largely of native Vitis vinifera varieties, which are rather underexploited with regard to wine production to date. Although empirical observations concur that several of these varieties may possess a high potential for the production of quality wines, analytical data pertaining to their polyphenolic composition are scarce. This study was undertaken with the aim of providing a detailed picture of the evolution patterns of several important polyphenolic constituents during the last stages of ripening of Maratheftiko, which is one of the major native grape varieties. This study included monitoring of representative simple phenolics, flavonoids and anthocyanin pigments for two consecutive years, 2021 and 2022, to obtain a more integrated portrayal of changes occurring during the critical period prior to harvest. It was revealed that there was a very high difference in the content of almost all polyphenols considered for the harvests in 2021 and 2022. The grapes harvested in 2022 had a much higher content in catechin, but most importantly, the content in total anthocyanins was 3.91-fold higher in 2022 compared to 2021. On the other hand, trans-resveratrol was the only polyphenolic metabolite whose difference was rather marginal. In seeds, the predominant substance was catechin, which displayed pronounced fluctuations during the period examined. It was concluded that the contents of major polyphenolic metabolites in Maratheftiko grapes might exhibit large variations during the period prior to harvest, most possibly reflecting differences in the average temperature and rainfall. Thus, tight monitoring of technologically important constituents, e.g., anthocyanins, is recommended to ensure the harvest of grapes with optimal maturity.
]]>Beverages doi: 10.3390/beverages9020038
Authors: Paraskevi Sarantakou Varvara Andreou Eleni Paraskevopoulou Efimia K. Dermesonlouoglou Petros Taoukis
The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies.
]]>Beverages doi: 10.3390/beverages9020037
Authors: Martina Daute Irene Baxter Barry Harrison Graeme Walker Frances Jack
New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be analysed. The aim of the present study was to conduct laboratory-scale Scotch malt whisky production experiments to determine if samples taken from earlier in the production process, that is, directly after fermentation (wash stage) or after a single distillation (low wines stage), showed similar analytical differentiation compared to samples of fresh distillates (new make spirits). Napping, a rapid sensory method, was used to assess the impact on flavour characteristics while solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC–MS) was used to analyse volatile flavour congeners. Hierarchical Multiple Factor Analysis was used to compare the product maps from samples taken at each whisky production stage and revealed a pattern of differences across the samples that could be tracked through the process. Although the flavour descriptors and volatile congeners composition changed at each stage, there were only marginal changes in the differentiation between samples, resulting in the same sample groups being found in all analyses. RV coefficients >0.90 for all analytical comparisons and >0.74 overall showed that all product maps were highly similar to each other and showed the same overall differentiation between samples. These results indicate that the analysis of fermented malt whisky wash may provide sufficient information to proceed to larger-scale industry trials, saving time and allowing a greater number of parameters to be explored.
]]>Beverages doi: 10.3390/beverages9020036
Authors: Emel Ozturk Busra Kilic Emilia Cubero Dudinskaya Simona Naspetti Francesco Solfanelli Raffaele Zanoli
This study aims to investigate the influence of wine-bottle design and the position of labels on consumers’ visual attention in digital contexts. Two within-subjects experiments combined with implicit eye-tracking measures were implemented in Italy. The visual attention of twenty-four participants was measured using areas of interest metrics while being asked to view two differently shaped bottles in three orientations. Subsequently, four examples of each bottle type were displayed, positioning an organic logo in different areas. Attention and interest measures were captured and analysed using a factorial repeated-measures ANOVA. The results show that the shoulder is the bottle’s first and most fixated part. Significant differences in participants’ attention and interest were found according to the interaction of bottle type and bottle part, as well as bottle part and orientation. Furthermore, exploring the inclusion of an organic logo on different bottle parts provided consistent results. Wine producers and marketers could benefit from bottle anatomy and morphology to identify the best place to display essential information to capture the consumer’s visual attention and interest.
]]>Beverages doi: 10.3390/beverages9020035
Authors: D. Christopher Taylor Cortney L. Norris Nelson A. Barber Scott Taylor
Purpose: Exploring antecedents of flawed wine purchase intention, this study attempts to assess consumer acceptance leading to the purchase or consumption of a flawed wine product as well as build a profile of flawed wine consumers. Design/Methodology/Approach: A survey, from Amazon Mechanical Turk (Mturk) with 260 valid survey responses collected. ANOVA with post hoc testing was used to analyze the data. Findings: Results reflect that attitude, subjective knowledge, perceived behavioral control, perceived risk, and sensory appeal all significantly influence intent to purchase a flawed wine product. Additionally, environmental attitude significantly influences their intent to purchase wines with flaws and their attitude toward flawed wine. Originality: To date, no research has explored consumer acceptance of flawed wines. This study attempted to fill a gap in the literature and add to the overall body of knowledge regarding flawed wines and consumer understanding/acceptance of flawed wines, as well as generating a profile of potential flawed wine consumers. Research Limitations/Implications: Consumer panel data is not as rich as an experimental study design; however, this work starts an academic conversation on flawed wine and provides a foundation for future research. Practical Implications: The results of this study offer practical opportunities, from educating consumers toward a richer understanding of wine flaws; promotional opportunities for wine producers with a product to be disposed of, enhancing revenue generation; and how sensory appeal and environmental concern are beneficial to furthering the understanding and predictability of consumer intentions to purchase flawed wines.
]]>Beverages doi: 10.3390/beverages9020034
Authors: Stamatina Kallithraka Matteo Marangon
Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]
]]>Beverages doi: 10.3390/beverages9020033
Authors: Cátia V. Almeida Santos Catarina Pereira Nuno Martins Maria João Cabrita Marco Gomes da Silva
SO2 is a preservative often used in the food industry, particularly in the wine industry. However, regulatory authorities and consumers have been strongly suggesting its reduction or even its replacement. In order to understand the impact of SO2 on the profiles of volatile organic compounds (VOCs) as well as amino acids (AAs), the aging of two white wines (one being a varietal and another being a blend) under identical conditions and in the presence of different doses of total SO2 was studied. After alcoholic fermentation (t = 0), either no SO2 was added (0 mg/L), or 30, 60, 90, or 120 mg/L of SO2 was applied. The samples under study were kept on fine lees for 3 months (t = 3). After 3 months (t = 6) and 9 months (t = 12), the wines were bottled and analyzed. For t = 0 and t = 3, the samples were submitted to HS-SPME-GC/MS for VOC analysis and LC-DAD for AA analysis. From the principal component analysis of the detected VOCs, it was observed that the blended wine in comparison with the varietal wine, was less impacted by the applied SO2 doses and aging time. From the AA profile, it was also observed in this study that maturation on fine lees resulted in an increase in the total concentration of AAs as would be expected.
]]>Beverages doi: 10.3390/beverages9020032
Authors: Manami Yagishita Ralf Kölling Daniel Einfalt
Determination of relative volatilities of flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick and easy method with a simple distillation apparatus for measuring empirical relative volatilities. A total of 17 representative flavour compounds of apple and pear brandies were selected and investigated for their relative volatilities. This also included so far unpublished relative volatilities of one alcohol (2-butanol), one aldehyde (hexanal), one ketone (β-damascenone), and three esters (ethyl butyrate, butyl acetate, ethyl 2-methylbutyrate). Relative volatilities of three alcohols (methanol, isobutanol, and isoamyl alcohol), one ester (ethyl acetate), one aldehyde (acetaldehyde), and one acetal (1,1-diethoxyethane) were compared to reference data. All compounds, except for 1,1-diethoxyethane, showed a high correlation with the reference data. Vapour–liquid equilibrium for an ethanol–water mixture showed a high correlation with the reference data (r > 0.9). In accordance with the high correlation levels, we suggest that the simple distillation apparatus is a fast and simple alternative to the standard method.
]]>Beverages doi: 10.3390/beverages9020031
Authors: Yurij Plugatar Joel B. Johnson Ruslan Timofeev Vadim Korzin Anatoliy Kazak Dmitry Nekhaychuk Elvira Borisova Gennady Rotanov
This study investigated the interrelationships between the parameters of density, optical refraction, the volume fraction of ethanol and the total extract, using model solutions and samples of wine materials. The regularities of changes in refractometer readings in the process of alcoholic fermentation have been studied. The functional dependence of the value of the volume fraction of ethanol in the finished wine products on the density and scale of refractometer values has been established. A technique is proposed for controlling the process of alcoholic fermentation of grape must, based on the use of refractometry. Finally, we present an algorithm to calculate the composition (volume fraction of ethanol, mass concentration of the total extract) of the fermentation product from its physical properties (density, refractive index), the coefficient of determination was R2 = 0.975.
]]>Beverages doi: 10.3390/beverages9020030
Authors: Yogesh Kumar Matteo Marangon Christine Mayr Marangon
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent wine oxidation and microbial spoilage, as these processes can negatively affect wine quality and aging potential. However, SO2 can trigger allergic reactions, asthma, and headaches in sensitive consumers, so limitations on their use are needed. In red winemaking, prolonged maceration on skins is required to extract enough phenolic compounds from the wine, which is time-consuming. Consequently, the wine industry is looking for new ways to lower SO2 levels, shorten maceration times, and extend shelf life while retaining wine quality. This review aggregates the information about the novel processing techniques proposed for winemaking, such as high-pressure processing, pulsed electric field, ultrasound, microwave, and irradiation. In general, non-thermal processing techniques have been shown to lead to improvements in wine color characteristics (phenolic and anthocyanin content), wine stability, and wine sensory properties while reducing the need for SO2 additions, shortening the maceration time, and lowering the microbial load, thereby improving the overall quality, safety, and shelf life of the wines.
]]>Beverages doi: 10.3390/beverages9020029
Authors: Siong H. Tan Christopher L. Blanchard Thomas H. Roberts Daniel L. E. Waters A. John Mawson
Sorghum grain is the principal raw material for Baijiu production, but the effects of grain and wort composition on fermentation performance are unclear. Ethanol production at laboratory scale using grains of 11 commercial sorghum cultivars from a field trial was investigated using dry grind fermentation. Initial wort glucose content was 141–150 g/L and fermentability (glucose-to-ethanol conversion rate) was 87–90%. Ethanol production rate among sorghum genotypes ranged from 1.18 to 2.04 mL of ethanol per litre wort per hour of fermentation. The cultivars were categorised into four groups according to a fermentation endpoint of 60–69 h, 70–79 h, 80–89 h and >90 h. All but one of the sorghums produced a final ethanol content of 9.47–9.76% v/v. Cultivars with high-starch and low-protein grains were the most suitable for fermentation due to the high final ethanol content and fermentability achieved. Initial wort glucose content and yeast assimilable nitrogen content were not correlated with grain starch content, protein content, ethanol content, fermentability, ethanol production rate or glucose consumption rate. Knowledge of the effects of sorghum grain quality on fermentation performance can pave the way for further research to optimise solid-state fermentation for Baijiu production.
]]>Beverages doi: 10.3390/beverages9010028
Authors: Hanán Issa-Issa Francisca Hernández David López-Lluch Reyhan Selin Uysal Ángel A. Carbonell-Barrachina
Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. Fondillón is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. Fondillón is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of Fondillón adulteration by mixing it with other Monastrell wines. The experimental results showed that Fondillón is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity.
]]>Beverages doi: 10.3390/beverages9010027
Authors: Mateusz Sugajski Magdalena Buszewska-Forajta Bogusław Buszewski
Underlying the dawn of humanity was primarily the search for food and access to drinking water. Over the course of civilization, there has been a significant increase in drinking water quality. By the average of the nutritional standards, the daily water demand is 2.5 L (also including liquid products such as tea, coffee, or soup). However, it is worth noticing that the need is strictly individual for each person and depends on two major factors, namely, epidemiological (sex, age state of health, lifestyle, and diet) and environmental (humidity and air temperature). Currently, our diet is more and more often enriched with isotonic drinks, functional drinks, or drinks bearing the hallmarks of health-promoting products. As a result, manufacturing companies compete to present more interesting beverages with complex compositions. This article will discuss both the composition of functional beverages and their impact on health.
]]>Beverages doi: 10.3390/beverages9010026
Authors: Vittoria Pilone Alessandro Di Pasquale Antonio Stasi
To identify the key drivers of consumption, we analyzed consumer preferences and estimated the willingness to pay for craft beer compared with industrial products in Italy. For this purpose, we conducted an ad hoc survey of 469 craft beer drinkers and set up an econometric strategy using a machine learning estimation technique. The main results show that young consumers, the ability to perceive and evaluate quality, and the frequency of consumption are the main profile elements that, more than others, orient preferences. In the meantime, sustaining local beer producers, sharing good time with friends, and the perception of beer as healthier compared with other drinks are also important. The most preferable product attributes are can packaging and the search for unique taste.
]]>Beverages doi: 10.3390/beverages9010025
Authors: Neil Fitzgerald John C. Edwards
The baijiu spirit is often the focus of fraudulent activity due to the widely varying prices of the products. In this work, Solid Phase Microextraction Gas Chromatography (SPME GCMS), Fourier Transform Infrared (FTIR) Spectroscopy and 1H qNMR spectroscopy were evaluated as potential methods to authenticate baijiu samples. Data were collected for 30 baijiu samples produced by seven different distilleries. The data from the SPME GCMS and FTIR methods were treated by a Principal Component Analysis to identify clusters that would suggest chemical differences in the products from different distilleries. The results suggest that SPME GCMS has the potential to be a fully portable method for baijiu authentication. FTIR did not appear suitable for authentication but can be used to find the %ABV range of the sample. 1H quantitative NMR (1H qNMR) was utilized to quantify the ethanol concentrations and calculate the observable congener chemistry comprising ester, ethanol, methanol, fusel alcohol, and organic acids. Discrepancies in ethanol content were observed in three samples, and a lack of major congeners in two samples indicates the possible presence of a counterfeit product. Detailed and quantitative congener chemistry is obtainable by NMR and provides a possible fingerprint analysis for the authentication and quality control of baijiu style, producer, and the length of the ageing process.
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