Topic Menu

Topic Editors

Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), Università di Foggia, Via Napoli 25, 71122 Foggia, Italy

Prof. Dr. Pasquale Massimiliano Falcone

E-Mail Website

Department of Agricultural, Food and Environmental Sciences, University Polytechnical of Marche, 60121 Ancona, Italy

Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect)

Abstract submission deadline

closed (31 January 2022)

Manuscript submission deadline

closed (31 March 2022)

Viewed by

80325

Topic Information

Dear Colleagues,

The class of alcoholic beverages includes a variety of drinks whose alcohol content derives from fermentation of the sugars contained in fruits, cereals, tubers, honey, and milk, possibly distilled to increase alcoholic strength. Some of them are equally produced and consumed across the world while others are produced and consumed in small areas due to the different availability of the raw materials and the local traditions. Furthermore, the same raw material (barley, wheat, for example) can be used for the production of both alcoholic beverages (beer and whisky) and foods (bread, pasta). Due to both climate changes and the evolution of eating habits, production and consumption of the various types of alcoholic beverages have dramatically changed over time with consequent effects on markets, innovation strategies, and environment.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on the following aspects: production of raw materials for alcoholic beverage production; development of innovative technology and equipment for alcoholic beverage production; effect of climate changes on production of grape, cereals, and other raw materials intended for alcoholic beverage production; environmental impact of the alcoholic beverage supply chains; use of alcoholic beverage by-products to produce new food products; analysis of alcoholic beverage markets.

Prof. Dr. Antonietta Baiano
Prof. Dr. Pasquale Massimiliano Falcone
Topic Editors

Keywords

alcoholic beverages
circular economy
environmental impact
markets
technologies and equipment
raw material production
spirits

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agronomy agronomy	3.7	5.2	2011	15.8 Days	CHF 2600
Beverages beverages	3.5	5.8	2015	18.5 Days	CHF 1600
Economies economies	2.6	3.2	2013	21.4 Days	CHF 1800
Foods foods	5.2	5.8	2012	13.1 Days	CHF 2900
Sustainability sustainability	3.9	5.8	2009	18.8 Days	CHF 2400

Preprints.org is a multidiscipline platform providing preprint service that is dedicated to sharing your research from the start and empowering your research journey.

MDPI Topics is cooperating with Preprints.org and has built a direct connection between MDPI journals and Preprints.org. Authors are encouraged to enjoy the benefits by posting a preprint at Preprints.org prior to publication:

Immediately share your ideas ahead of publication and establish your research priority;
Protect your idea from being stolen with this time-stamped preprint article;
Enhance the exposure and impact of your research;
Receive feedback from your peers in advance;
Have it indexed in Web of Science (Preprint Citation Index), Google Scholar, Crossref, SHARE, PrePubMed, Scilit and Europe PMC.

Published Papers (26 papers)

Download All Papers

Order results

Result details

Journals

Show export options Show export options

Select all

Export citation of selected articles as:

12 pages, 670 KiB

Open AccessArticle

Effects of the Irrigation of Chelva Grapevines on the Aroma Composition of Wine

by Juan A. Delgado, María Osorio Alises, Rodrigo Alonso-Villegas, Eva Sánchez-Palomo and Miguel A. González-Viñas

Beverages 2022, 8(3), 38; https://doi.org/10.3390/beverages8030038 - 27 Jun 2022

Cited by 1 | Viewed by 2137

Abstract

Climate change scenarios are predicting an increase in temperature as well as more scarce and torrential rainfall episodes. Due to this, an imbalance between grape technological and phenolic maturity is being observed, which detrimentally affects the grapes’ composition. In semi-arid areas, irrigation management is a main field practice used to influence grape ripening. The goal of the present study was to investigate the influence of vine irrigation on the aroma composition and sensory characteristics of La Mancha Chelva wines. Volatile compounds were studied by gas chromatography–mass spectrometry (GC/MS). A total of 75 aroma compounds were identified and quantified in Chelva wines elaborated with grapes of irrigated and non-irrigated vines. The results show that the application of irrigation during vine cultivation produced small changes in the concentration of wine volatile compounds. Nevertheless, it increased, in general, the intensity of the attributes of the main aroma sensory profile of the wines. According to the results, the vine irrigation of Chelva cultivated in the La Mancha region can be used as a method to increase the aroma of wines. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

14 pages, 1192 KiB

Open AccessArticle

Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption

by Yifan Zhu, Meng Sun, Roland Harrison, Brian Jordan, Glen Creasy and Rainer Hofmann

Foods 2022, 11(9), 1336; https://doi.org/10.3390/foods11091336 - 4 May 2022

Cited by 3 | Viewed by 1776

Abstract

UV-B radiation and water availability can affect amino acids(AAs) concentration in berries, resulting in the evolution of aroma compounds during alcoholic fermentation. This study investigated the effects of UV-B exposure and water availability onwine aroma compounds in Pinot noir, focusing on the role of AAs in the process.Enhanced UV-B radiation significantly decreased total AA concentrations and most individual AAs inberries and wines, while water deficitincreased some individual AAsin wines. Higher alcohols, fatty acids, esters, monoterpenes, and C₁₃-norisoprenoids were affected by UV-B interaction with water deficit in wines. These results suggested individual or combined UV-B exposure and water deficit had direct effects on fruit AAs, leading to significant differences in some wine aroma compounds. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

14 pages, 1105 KiB

Open AccessArticle

Impact of Hop Freshness on Dry Hopped Beer Quality

by Ksenija Rutnik, Miha Ocvirk and Iztok Jože Košir

Foods 2022, 11(9), 1310; https://doi.org/10.3390/foods11091310 - 30 Apr 2022

Cited by 7 | Viewed by 2977

Abstract

The hop plant is seasonal, but beer production continues throughout the whole year. The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important. A good indicator of hop freshness is the hop storage index (HSI). In this study, three different varieties of hops with five different HSI values, from 0.3 to 0.7, were used for brewing with the dry hopping technique. The main goal was to evaluate the impact of the HSI value on beer quality in terms of hop aroma and bitterness. Alpha acids, iso-alpha acids, humulinones, bitterness units and hop aroma compounds were chemically analysed. Sensorial analysis was also conducted on all samples. Decreases in the intensity and quality of hop aroma were detected with increasing HSI. The quality of bitterness was also reduced. High HSI also led to undesirable gushing. Beers brewed with hops with HSI values greater than 0.4 had deviations in aroma and bitterness when compared with beers brewed with fresh hops. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Graphical abstract

21 pages, 4413 KiB

Open AccessArticle

The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics

by Gary J. Pickering, Marcus Duben and Belinda Kemp

Beverages 2022, 8(2), 27; https://doi.org/10.3390/beverages8020027 - 26 Apr 2022

Cited by 8 | Viewed by 3460

Abstract

Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types previously identified (endorsements, parentage, attributes, target end use, target end user, manufacture, nonpareil), whereas the other seven omitted one of each of these elements. Respondents then rated their willingness to buy, willingness to pay, and the perception of quality. Lastly, they self-rated the importance placed on 14 different label information statements when purchasing sparkling wine (5-point Likert scale from 1–not at all important to 5–extremely important). Results show that including a description of the wine’s sensory attributes on sparkling wine labels is important to consumers overall, except for those with a high subjective knowledge of sparkling wine, and those who normally spend more than CAD 30 per bottle, as these groups are more willing to buy, willing to pay, and rate their perception of quality higher for labels that do not include attribute information. Grape variety/blend and production region information are rated high in importance. Alcohol content is more important to young consumers and those who prefer Prosecco-style sparkling wines, whereas vintage/year is more important to consumers who prefer Champagne-style sparkling wines. Expert endorsements are rated low in importance, and younger consumers are more willing to buy sparkling wine with the endorsement information removed. We conclude that sparkling wine label information content should be optimised for different market segments and consumer characteristics. This study provides important insights that can guide sparkling wine marketers and retailers in this process. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

15 pages, 1195 KiB

Open AccessArticle

An Evaluation of Food Safety Performance in Wineries

by Jesús López-Santiago, Ana Isabel García García and María Teresa Gómez-Villarino

Foods 2022, 11(9), 1249; https://doi.org/10.3390/foods11091249 - 26 Apr 2022

Cited by 5 | Viewed by 2868

Abstract

Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

13 pages, 630 KiB

Open AccessArticle

Heterogeneous Impact of Economic Policy Uncertainty on Provincial Environmental Pollution Emissions in China

by Wei Yang, Yifu Zhang and Yuan Hu

Sustainability 2022, 14(9), 4923; https://doi.org/10.3390/su14094923 - 20 Apr 2022

Cited by 5 | Viewed by 1483

Abstract

With China’s proposal of carbon peak and carbon neutral goals, its trend of economic development has shifted from pursuing high-speed economic development to high-quality development. However, for the past few years, with the increasing global economic policy uncertainty, fluctuations in the world economy, especially emergent through public events such as COVID-19, affect investment and consumption, and thus indirectly affect the realization of the dual carbon target. Economic policy uncertainty plays an increasingly important role in many factors affecting environmental pollution. We conducted an empirical test on sample data, which are from 30 provinces and autonomous regions in China from 2008 to 2020, to further study the impact of economic policy uncertainty on environmental pollution emissions. We found that: (1) Economic policy uncertainty is inversely related to the emission of environmental pollution, and the consumption effect brought by economic policy uncertainty is more than the investment effect. This means that, with the economic policy uncertainty index increasing, the comprehensive index of environmental pollution emissions is lower, and the environmental pollution emissions are lower; (2) Compared with provinces with an average level of economic development, the impact of economic policy uncertainty on environmental emissions is deeper in developed provinces. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

22 pages, 1604 KiB

Open AccessArticle

The Association of Economic Growth, Foreign Aid, Foreign Direct Investment and Gross Capital Formation in Indonesia: Evidence from the Toda–Yamamoto Approach

by Rosdiana Sijabat

Economies 2022, 10(4), 93; https://doi.org/10.3390/economies10040093 - 13 Apr 2022

Cited by 6 | Viewed by 4255

Abstract

This study examines the direction of causality between Gross Domestic Product, foreign aid, foreign direct investment, and gross capital formation in Indonesia from 1970 to 2019, using the augmented Toda–Yamamoto approach with the Granger causality test. Furthermore, this study achieved the unit root test for both variables using the ADF test, which confirmed that the variables studied were cointegrated and had a prolonged equilibrium relationship with GDP, ODA, FDI, and GCA. The Toda–Yamamoto causality test was used to investigate the direction of causality between variables. The results showed a positive one-way causality between ODA and GDP as well as between FDI and GDP. ODA has promoted the expansion of economic and development activities, thereby leading to GDP in Indonesia. However, despite having a long-run relationship, the study failed to prove a causal relationship between ODA and GCA in Indonesia. Therefore, there is a need for more optimal foreign aid management to attract foreign direct investment. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

15 pages, 1736 KiB

Open AccessEditor’s ChoiceArticle

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine

by Anqi Liu, Xu Yang, Quanyou Guo, Baoguo Li, Yao Zheng, Yuzhuo Shi and Lin Zhu

Foods 2022, 11(8), 1097; https://doi.org/10.3390/foods11081097 - 11 Apr 2022

Cited by 33 | Viewed by 2577

Abstract

As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that Pantoea, Lactiplantibacillus, Lactobacillus, Leuconostoc, and Weissella predominated the bacterial genera, and Monascus was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that Lactiplantibacillus was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

14 pages, 1049 KiB

Open AccessArticle

The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines

by Barbara Kowalczyk, Monika Bieniasz and Anna Kostecka-Gugała

Foods 2022, 11(7), 1027; https://doi.org/10.3390/foods11071027 - 1 Apr 2022

Cited by 3 | Viewed by 1998

Abstract

Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar ‘Hibernal’, grown under cool climate conditions. ‘Hibernal’ is a hybrid variety. This ‘Hibernal’ variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to Vitis vinifera, a very small percentage of the ‘Hibernal’ variety is cultivated. The methods used in the experiment for the production of wines were: classical method in the Italian passito style, modification of the passito style with a seven-day maceration of grapes, and a method of production in the Tokaj wine style at five Puttonyos. Basic chemical parameters, acid profile, total phenolic content, antioxidant and antiradical capacities, and quantitative analysis of selected polyphenols was performed. The sensory features and quality of the wines was assessed using a sommelier analysis based on The Wine & Spirit Education Trust guidelines. The results indicated that the seven-day maceration of the dehydrated grapes resulted in the highest polyphenol content, as well as the largest antioxidant and antiradical contents. The oenological evaluation of wines produced by the Tokaj method and Italian passito method with seven-day maceration found that the wines were appreciated due to their rich taste, flavor, and overall quality. The present study confirms the promising opportunities to obtain special sweet wine with a valuable composition and oenological characteristics in regions with cooler climates. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

13 pages, 1669 KiB

Open AccessArticle

Genetic Engineering Production of Ethyl Carbamate Hydrolase and Its Application in Degrading Ethyl Carbamate in Chinese Liquor

by Naihui Dong, Siyu Xue, Hui Guo, Kexin Xiong, Xinping Lin, Huipeng Liang, Chaofan Ji, Zhiguo Huang and Sufang Zhang

Foods 2022, 11(7), 937; https://doi.org/10.3390/foods11070937 - 24 Mar 2022

Cited by 12 | Viewed by 2330

Abstract

Ethyl carbamate (EC), classified as a Group 2A carcinogen, is most abundant in the fermented foods, such as Cachaca, Shaoxing wine, and Chinese liquor (baijiu). Although biodegradation can reduce its concentration, a high ethanol concentration and acidic environment often limit its degradation. In the present study, a novel ethyl carbamate hydrolase (ECH) with high specificity to EC was isolated from Acinetobacter calcoaceticus, and its enzymatic properties and EC degradability were investigated. ECH was immobilized to resist extreme environmental conditions, and the flavor substance changes were explored by gas chromatography-mass spectrometry (GC/MS). The specific enzymatic activity of ECH was 68.31 U/mg. Notably, ECH exhibited excellent thermal stability and tolerance to sodium chloride and high ethanol concentration (remaining at 40% activity in 60% (v/v) ethanol, 1 h). The treatment of immobilized ECH for 12 h decreased the EC concentration in liquor by 71.6 μg/L. Furthermore, the immobilized ECH exerted less effect on its activity and on the flavor substances, which could be easily filtrated during industrial production. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Graphical abstract

19 pages, 2005 KiB

Open AccessEditor’s ChoiceArticle

Reproducibility of Fruit Spirit Distillation Processes

by Daniel Heller and Daniel Einfalt

Beverages 2022, 8(2), 20; https://doi.org/10.3390/beverages8020020 - 24 Mar 2022

Cited by 6 | Viewed by 4548

Abstract

Fruit spirit distillations processes are based on physical principles of heat and mass transfer. These principles are decisive for the separation of desired and undesired aroma compounds, which affect the quality of the distilled product. It is mandatory to control heat and mass transfer parameters to be able to perform fruit spirit distillation processes in a reproducible manner and to achieve equal products with similar volatile compound compositions repeatedly. Up to now, only limited information is available on the magnitude of reproducibility errors since fruit spirit distillation columns are typically not equipped with a suitable control or monitoring technique. We upgraded a batch distillation column with digitized instrumentation and a control technique to be able to control crucial parameters such as thermal energy inputs and reflux rates. This study aimed to identify whether control over two distillation parameters has the potential to enable us to perform distillation processes repeatedly. This study analyzed the magnitude of reproducibility errors for (i) six monitored distillation process parameters and (ii) 13 quantified volatile compounds in the product between duplicated distillation runs performed with equal setups. A total of eight different distillations were performed in duplicate (n = 16), while the six distillation parameters were monitored and logged every ten seconds. The produced distillates were equally subsampled into 20 fractions and each fraction analyzed for 13 volatile compound concentrations. Based on a dataset of 28,600 monitored duplicate distillation process data points, this study showed that process parameters can indeed be replicated with a median relative standard deviation (RSD) of <0.1% to 7% when two crucial process parameters are controlled. The comparison of 1540 volatile compound concentrations in the product fractions showed a reproducibility error with an average median RSD of 9 ± 8%. This illustrated that by gaining control over thermal energy input and reflux rates, the reproducibility of fruit spirit distillation processes and their associated products can largely be met. It is advisable to equip distillation columns with a suitable control technique to be able to reproduce the performance of fruit spirit distillations. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

16 pages, 11675 KiB

Open AccessArticle

Quality Assessment of Red Wine Grapes through NIR Spectroscopy

by Maria Inês Rouxinol, Maria Rosário Martins, Gabriela Carneiro Murta, João Mota Barroso and Ana Elisa Rato

Agronomy 2022, 12(3), 637; https://doi.org/10.3390/agronomy12030637 - 4 Mar 2022

Cited by 16 | Viewed by 3027

Abstract

Red wine grapes require a constant follow-up through analytical chemistry to assure the greatest wine quality. Wet chemical procedures are time-consuming and produce residues that are hard to eliminate. NIR (near infrared radiation) spectroscopy has been referred as an accurate, rapid, and cost-efficient technique to evaluate quality in many fruit species, both in field and in industry. The main objective of this study was to develop predictive models using NIR spectroscopy to quantify important quality attributes in wine grapes. Soluble solids content (SSC), titratable acidity (TA), total phenolic content, total flavonoids, total anthocyanins, and total tannins were quantified in four red wine grape varieties, ‘Aragonês’, ‘Trincadeira’, ‘Touriga Nacional’, and ‘Syrah’. Samples were collected during 2017 and 2018 along véraison. Prediction models were developed using a near-infrared portable device (Brimrose, Luminar 5030), and spectra were collected from entire grapes under near field conditions. Models were built using a partial least square regression (PLSR) algorithm and SSC, TA, total anthocyanins, and total tannins exhibited a determination coefficient of 0.89, 0.90, 0.87, and 0.88, respectively. The Residual Prediction Deviation (RPD) values of these models were higher than 2.3. The prediction models for SSC, TA, total anthocyanins, and total tannins have considerable potential to quantify these attributes in wine grapes. Total flavonoids and total phenolic content were predicted with a slightly lower capacity, with R² = 0.72 and 0.71, respectively, and both with a RPD of 1.6, indicating a very low to borderline potential for quantitative predictions in flavonoids and phenols models. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

16 pages, 291 KiB

Open AccessArticle

Segmentation of Turkish Wine Consumers Based on Generational Cohorts: An Exploratory Study

by Arian Seyedimany and Mehmet Haluk Koksal

Sustainability 2022, 14(5), 3031; https://doi.org/10.3390/su14053031 - 4 Mar 2022

Cited by 4 | Viewed by 2895

Abstract

The purpose of this study is to segment Turkish wine customers based on generational cohorts. It also explores the characteristics of the customers in each group based on wine attributes, information sources, wine consumption, purchase behaviour and socio-economic characteristics. The study’s data were collected from the listed mail addresses in some universities, institutes and company websites through a structured online questionnaire. The sample includes 708 respondents. After splitting consumers into three different generational cohorts based on the birth year (Baby Boomers, Generation X and Generation Y), the study clearly profiles the groups by employing principal component analysis, ANOVA and chi-square analyses. After splitting consumers into three groups based on generational cohorts, the study clearly identifies the differences between groups regarding wine attributes, information sources, purchasing and consumption and socio-demographic characteristics. Although there are many studies examining wine consumers in the literature from diverse countries, this is the first study investigating wine consumers based on generational cohorts in Turkey. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

16 pages, 380 KiB

Open AccessArticle

Implications of Mediated Market Access—Exploring the Nature of Vertical Relationships within the Croatian Wine Industry

by Jana Katunar, Marija Kaštelan Mrak and Vinko Zaninović

Sustainability 2022, 14(2), 645; https://doi.org/10.3390/su14020645 - 7 Jan 2022

Cited by 2 | Viewed by 1510

Abstract

The aim of this research was to provide a better understanding of factors influencing the performance of (small) agricultural producers. Considering the importance of agricultural producers, not just for maintaining a steady supply of products but also for the preservation of the population (and cultural tradition) of rural areas, the development of sustainable agricultural business is a matter of public interest. This paper considers wine producers and their market channels, i.e., the factors influencing the relationship between wine producers and market intermediaries, by applying ideas taken from agency theory. We developed a conceptual model with our defined measure of agency costs as the mediator variable between multiple regressors and the firms’ financial and non-financial performance as regressions. We used the approach of Baron and Kenny to investigate whether agency costs act as a mediator variable. The data needed to test the proposed conceptual model were collected through questionnaires and contextual interviews with the Croatian wine producers (n = 124). We found that more self-reliance in the distribution process, supported by factors related to the bargaining strength, had a positive influence on wine producers’ performance. The results also support the assumption that agency costs act as a full mediator variable between a producer’s attributes and its performance. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

11 pages, 1345 KiB

Open AccessReview

Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle

by Yin Wang and Lingzhen Ye

Foods 2021, 10(12), 3114; https://doi.org/10.3390/foods10123114 - 15 Dec 2021

Cited by 12 | Viewed by 4364

Abstract

Beer is one of the oldest and most widely consumed alcoholic beverages. Haze formation in beer is a serious quality problem, as it largely shortens the shelf life and flavor of beer. This paper reviews the factors affecting haze formation and strategies for reducing haze. Haze formation is mainly associated with specific chemical components in malt barley grains, such as proteins. The main factor causing haze formation is a cross-linking of haze active (HA) proteins and HA polyphenols. Many HA proteins and their editing genes or loci have been identified by proteomics and quantitative trait locus (QTL) analysis, respectively. Although some technical approaches have been available for reducing haze formation in beer, including silica and polyvinylpolypyrrolidone (PVPP) adsorbent treatments, the cost of beer production will increase and some flavor will be lost due to reduced relevant polyphenols and proteins. Therefore, breeding the malt barley cultivar with lower HA protein and/or HA polyphenols is the most efficient approach for controlling haze formation. Owing to the completion of barley whole genome sequencing and the rapid development of modern molecular breeding technology, several candidate genes controlling haze formation have been identified, providing a new solution for reducing beer haze. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

15 pages, 1031 KiB

Open AccessArticle

Can Crop Insurance Encourage Farmers to Adopt Environmentally Friendly Agricultural Technology—The Evidence from Shandong Province in China

by Tengda Wei, Ye Liu, Ke Wang and Qiao Zhang

Sustainability 2021, 13(24), 13843; https://doi.org/10.3390/su132413843 - 15 Dec 2021

Cited by 5 | Viewed by 2456

Abstract

It is critical to encourage farmers to adopt agriculture technology that is beneficial to the environment in the context of the ongoing emphasis on the ecological growth of agriculture, yet risk and uncertainty diminish the incentive to adopt these technologies. This research examines whether crop insurance might affect and increase willingness to adopt Environmentally Friendly Agricultural Technology (EFAT) from a psychological perspective, utilizing data from 219 questionnaires in Shandong Province. The findings suggest that crop insurance can boost readiness to embrace technology in three ways: motivation, ability, and opportunity; however, the positive effect of motivation on farmers diminishes as capacity increases. Insurance companies must offer products that contain the risk of adopting EFAT as an insurance obligation as soon as feasible to successfully boost willingness to use technologies and collaborate with agricultural technology departments to provide farmers with training as well as disaster avoidance services. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

10 pages, 11926 KiB

Open AccessArticle

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

by Xin Xu, Chengtuo Niu, Chunfeng Liu, Jinjing Wang, Feiyun Zheng and Qi Li

Foods 2021, 10(12), 3057; https://doi.org/10.3390/foods10123057 - 8 Dec 2021

Cited by 3 | Viewed by 2632

Abstract

Flavor stability is important for beer quality and extensive efforts have been undertaken to improve this. In our previous work, we proved a concept whereby metabolic engineering lager yeast with increased cellular nicotinamide adenine dinucleotide hydride (NADH) availability could enhance the flavor stability of beer. However, the method for breeding non-genetically modified strains with higher NADH levels remains unsolved. In the current study, we reported a novel approach to develop such strains based on atmospheric and room temperature plasma (ARTP) mutagenesis coupled with 2,4-dinitrophenol (DNP) selection. As a result, we obtained a serial of strains with higher NADH levels as well as improved flavor stability. For screening an optimal strain with industrial application potential, we examined the other fermentation characteristics of the mutants and ultimately obtained the optimal strain, YDR-63. The overall fermentation performance of the strain YDR-63 in pilot-scale fermentation was similar to that of the parental strain YJ-002, but the acetaldehyde production was decreased by 53.7% and the resistance staling value of beer was improved by 99.8%. The forced beer aging assay further demonstrated that the favor stability was indeed improved as the contents of 5-hydroxymethylfurfural in YDR-63 was less than that in YJ-002 and the sensory notes of staling was weaker in YDR-63. We also employed this novel approach to another industrial strain, M14, and succeeded in improving its flavor stability. All the findings demonstrated the efficiency and versatility of this new approach in developing strains with improved flavor stability for the beer industry. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

19 pages, 3902 KiB

Open AccessArticle

Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition

by Arran Rumbaugh, Raul Cauduro Girardello, Annegret Cantu, Charles Brenneman, Hildegarde Heymann and Anita Oberholster

Beverages 2021, 7(4), 76; https://doi.org/10.3390/beverages7040076 - 29 Nov 2021

Cited by 2 | Viewed by 2938

Abstract

Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines were made from Cabernet Sauvignon (CS) (Vitis vinifera) grapevines, grafted onto 110R and 420A rootstocks, in 2016 and 2017. A delayed harvest and chaptalization of diseased grapes were employed to decrease chemical and sensory impacts on wines caused by GRBV. Extending the ripening of the diseased fruit produced wines that were overall higher in aroma compounds such as esters and terpenes and alcohol-related (hot and alcohol) sensory attributes compared to wines made from diseased fruit harvested at the same time as healthy fruit. In 2016 only, a longer hangtime of GRBV infected fruit resulted in wines with increased anthocyanin concentrations compared to wines made from GRBV diseased fruit that was harvested at the same time as healthy fruit. Chaptalization of the diseased grapes in 2017 produced wines chemically more similar to wines made from healthy fruit. However, this was not supported by sensory analysis, potentially due to high alcohol content masking aroma characteristics. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Graphical abstract

14 pages, 2088 KiB

Open AccessArticle

The Effects of Bioinoculants Based on Mycorrhizal and Trichoderma spp. Fungi in an Apple Tree Nursery under Replantation Conditions

by Zofia Zydlik, Piotr Zydlik and Robert Wieczorek

Agronomy 2021, 11(11), 2355; https://doi.org/10.3390/agronomy11112355 - 20 Nov 2021

Cited by 7 | Viewed by 2163

Abstract

Both mycorrhizal and Trichoderma spp. fungi are known for antagonistic effects against certain biological pathogens causing apple replant disease (ARD). The aim of this study was to assess the effectiveness of the bioinoculants based on endomycorrhizal and Trichoderma spp. fungi on the biological properties of soil as well as the parameters of the apple tree growths in a fruit tree nursery under replantation conditions. A two-year experiment was conducted on Jonagold apple trees grafted on to M.9 rootstock in western Poland. The trees were planted in the replant soil—from areas used for the production of apple trees, and in the crop rotation soil, that had not been used for nursery purposes before. A mycorrhizal inoculum and preparations containing Trichoderma spp. fungi were applied to the replant soil. Biological properties of the soil and the growth of the aerial and underground parts of the apple trees were assessed. The enzymatic (dehydrogenases and protease) and respiratory activity of the replant soil was significantly lower than that of the crop rotation soil. The apple trees grew worse when exposed to the ARD conditions. The effectiveness of applied bioinoculants in mitigating the effects of replantation in the nursery were shown. Both the treatment mycorrhization and the application of bioinoculants containing Trichoderma spp. increased the respiratory and enzymatic activity of the replant soil. The growth of the root system and the aerial parts of the trees (including leaves) was much better after the combined use of both types of fungi than in the replant soil that had not received the fungal treatment. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

12 pages, 2498 KiB

Open AccessArticle

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

by Teresa Garde-Cerdán, Pilar Rubio-Bretón, Sandra Marín-San Román, Elisa Baroja, Itziar Sáenz de Urturi and Eva P. Pérez-Álvarez

Beverages 2021, 7(4), 72; https://doi.org/10.3390/beverages7040072 - 29 Oct 2021

Cited by 10 | Viewed by 2720

Abstract

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Graphical abstract

11 pages, 11171 KiB

Open AccessArticle

Effects of Corn Stalks and Urea on N₂O Production from Corn Field Soil

by Kaikuo Wu, Zhe Zhang, Liangshan Feng, Wei Bai, Chen Feng, Yuchao Song, Ping Gong, Yue Meng and Lili Zhang

Agronomy 2021, 11(10), 2009; https://doi.org/10.3390/agronomy11102009 - 4 Oct 2021

Cited by 5 | Viewed by 2023

Abstract

Returning corn stalks to the field is an important and widely used soil management practice which is conducive to the sustainable development of agriculture. In this study, the effects of corn stalks and urea on N₂O production in corn field soil were investigated through a 21-day incubation experiment. This study showed that increasing amounts of urea added to soil with a history of corn cultivation leads to increasing overall N₂O emissions, by increasing both the intensity and the duration of emissions. Although N₂O production was affected primarily by urea-derived NH₄⁺-N and NO₃⁻-N, its main source was native soil nitrogen, which accounted for 78.5 to 94.5% of N₂O. Returning corn stalk residue to the field reduced the production of N₂O, and the more urea was applied, the stronger the effect of corn residue on reducing N₂O emissions. Combining the application of corn stalks and urea could reduce the concentration of NH₄⁺-N and NO₃⁻-N derived from urea, and then reduce the substrate required for N₂O production in nitrification and denitrification processes. In addition, the combined application of corn stalks and urea could effectively inhibit the abundance of key N₂O-producing genes AOA amoA, nirS and nirK. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

13 pages, 708 KiB

Open AccessArticle

Agronomic Assessment of Fibrous Flax and Linseed Advanced Breeding Lines as Potential New Varieties

by Marcin Praczyk and Katarzyna Wielgusz

Agronomy 2021, 11(10), 1917; https://doi.org/10.3390/agronomy11101917 - 24 Sep 2021

Cited by 5 | Viewed by 1665

Abstract

The aim of the study was to determine the breeding value of advanced lines of fibrous flax and oilseed flax (linseed) on the basis of comparative experiments with reference varieties. In field experiments conducted in 2019–2020, the HDH line of fibrous flax and the R26 linseed line were assessed in terms of significant phenotypic traits and also traits affecting the yield structure. Due to the fundamentally different weather conditions in the growing seasons of 2019 and 2020, it was also possible to determine the susceptibility of the studied genotypes of flax to climatic stress factors. The obtained results showed the high breeding value of the HDH line as a potential new variety of fibrous flax. The R26 line did not exceed the reference varieties in terms of the traits essential for the oily form of the cultivated flax cultivars, but it was characterized by a favorable morphological and yield-forming structure for dual purpose varieties. Moreover, both assessed lines showed high resistance to unfavorable climatic conditions. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

12 pages, 2399 KiB

Open AccessEditor’s ChoiceArticle

A Fast, Straightforward and Inexpensive Method for the Authentication of Baijiu Spirit Samples by Fluorescence Spectroscopy

by Rachel L. Burns, Raegan Alexander, Liliya Snaychuk, John C. Edwards, Neil Fitzgerald, Pei Gao, Donghui Quan, Chris Douvris, Trey Vaughan and Derek D. Bussan

Beverages 2021, 7(3), 65; https://doi.org/10.3390/beverages7030065 - 14 Sep 2021

Cited by 14 | Viewed by 4367

Abstract

The Chinese spirit baijiu is currently the world’s bestselling spirit, with more than ten billion liters sold in 2018. This is a figure that puts its sales higher than whiskey, vodka, gin, and tequila combined. The multitude of baijiu varieties available in the market differ in several ways ranging from aging to the traditional artisanship involved in producing the final spirit to several other features, including the rarity of the bottle. A result of these differences is a wide distribution of prices for the various baijiu products. Consequently, a single bottle of baijiu can cost anywhere from a few dollars, up to thousands of US dollars. The price differences among the various baijiu spirits necessitate the existence of reliable scientific methods that can efficiently differentiate and authenticate the qualities of baijiu spirits. In addition, the existence of such methods facilitates the prevention of counterfeit sales of the final product. Considering this, we introduce an analytical chemistry method that distinguishes amongst different baijiu spirits based on fluorescence spectroscopy. Its attributes include the low cost and convenience that allows analysis either before or while the spirit is in the market. Our work herein focuses on the analysis of thirty different varieties of baijiu spirits from six different distilleries from East Asia and North America by fluorescence emission spectroscopy, which is associated to the price of the product. For the analysis, we employed a HORIBA FLUOROLOG 3 (HORIBA—Jobin Yvon) spectrometer. Major advantages of this method include the low cost, as no consumables except a quartz reusable cuvette are required, the minimal waste, and finally the quick processing of data. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Graphical abstract

19 pages, 434 KiB

Open AccessArticle

TTB Labeling and Formula Processes: Evaluating Burden among Craft Brewers

by Charlotte Cervantes and Sylvia Smith

Beverages 2021, 7(3), 64; https://doi.org/10.3390/beverages7030064 - 3 Sep 2021

Viewed by 3842

Abstract

Previous research indicates that craft breweries experience difficulties with the Certificate of Labeling Approval (COLA) and formula approval processes established by the Alcohol and Tobacco Tax and Trade Bureau (TTB). This study evaluated the relationship between brewery characteristics and regulatory outcomes. Brewery characteristics of interest were number of full-time personnel, permit age, production volume, regulatory submission volume, and resource utilization. The outcomes evaluated were resubmission frequency of COLA and formula submissions, expense burden, and information burden. The results indicate that correspondence with TTB officials decreases resubmission frequency of formula submissions, while volume of resources used during submission preparation is positively correlated with the resubmission frequency of COLA submissions. Regarding expense burden, advice from fellow brewers and coworkers decreases burden associated with formula submissions and COLA submissions, respectively. The results indicate that the COLA and formula processes are associated with substantial information burden and are significantly associated with certain brewery characteristics. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

18 pages, 21146 KiB

Open AccessArticle

Physical Attributes of Ferralsol in Fertigated Sugarcane Production Environments for Bioethanol in the Midwest of Brazil

by Otavio Silveira Gravina, Glenio Guimarães Santos, Vladia Correchel, Gustavo Cassiano da Silva, Lucas de Castro Medrado, Rilner Alves Flores, Márcio Mesquita and Eduardo da Costa Severiano

Agronomy 2021, 11(8), 1641; https://doi.org/10.3390/agronomy11081641 - 18 Aug 2021

Cited by 3 | Viewed by 1818

Abstract

Brazil is the world leader in the production and export of sugarcane derivatives, and its center-south region is the main producer. Fertigation with byproducts from bioethanol production can be adopted as a strategy to mitigate the soil physical deterioration resulting from the intensification of mechanized farming practices. The objective of this study was to evaluate the behavior of soil physical attributes under sugarcane cultivation in different crop cycles in fertigated areas in the midwest region of Brazil. The samples were collected in different Ferralsol layers (0.0–0.1, 0.1–0.2, 0.2–0.3, and 0.4–0.5 m) and fertigated crop cycles (first, third, fifth, seventh, and twelfth sugarcane cycles), as well as from native Cerrado vegetation (reference area), and the weight and volume relationships of the soil constituents and total soil were evaluated. Soil physical attributes are affected by sugarcane cultivation cycles and fertigation with vinasse. In the short term (third cycle), the results indicate deterioration of the physical attributes of the soil. However, throughout the cycles of sugarcane culture via fertigation (twelve cycles), the addition of vinasse leads to improvements in physical attributes and soil aggregation, promoting an increase in the longevity of the sugarcane crop. Therefore, the evaluation of the physical attributes of the soil in areas with vinasse application in different sugarcane cultivation cycles should be analyzed in areas of different regions, as this management practice indicates a high potential to increase the longevity of cultivation sugarcane, reducing production costs in the bioenergy sector. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

24 pages, 1963 KiB

Open AccessArticle

COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA

by Omar Alsetoohy, Baker Ayoun and Mahmoud Abou-Kamar

Sustainability 2021, 13(16), 9234; https://doi.org/10.3390/su13169234 - 17 Aug 2021

Cited by 24 | Viewed by 7030

Abstract

The COVID-19 outbreak has forced customers to shift their food habits to more locally grown products. Therefore, restaurants have begun to provide local food, which is reflected in “farm to fork” or “locally-sourced” or “farm to table” restaurants. Thus, purchasing sustainable food, specifically local food products, has become one of the most salient sustainability practices in restaurants. Therefore, this study seeks to further explore the influences of the Sustainable Local Food Supply Chain (SLFSC) of green fine-dining restaurants on tourist food experiences and destination branding in the USA. Data were analyzed using the partial least square (PLS) technique of a sample of 232 respondents. The findings of this study showed positive impacts of all sustainability dimensions on most consumption values of tourists (i.e., emotional, epistemic, health, taste/quality, etc.). The findings indicated that each sustainability dimension and overall sustainability of the local food supply chain had strong positive effects on destination branding. Finally, tourist food experiences in totality mediated the relationship between the overall Sustainable Local Food Supply Chain and destination branding. This study contributes to the existing literature by developing and validating a scale to measure the sustainability practices of local food supply chains in restaurants to fill this gap in the literature. Additionally, the findings have intimate important theoretical and practical implications. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

► Show Figures

Figure 1

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: What Are You Looking at? Visual Attention during the Co-Created Cellar Door Experience: Customer and Staff Perspectives from Australian Experiences

Authors: Genevieve d’Ament, Anthony Saliba and Tahmid Nayeem

Affiliation: School of Psychology, Faculty of Business, Justice, and Behavioural Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia

Abstract: Wine is produced in commercial quantities as a commodity to be sold. It is the revenue stream for a winery. There are two main avenues for wine sales, wholesale to export or domestic markets, and direct to customer at a cellar door. Direct to customer provides a higher revenue margin due to retail pricing and costs. In addition to increased revenue the importance of the co-created cellar door experience in developing brand awareness, customer loyalty, increasing re-visitation rates, and profitability is supported in current literature. The prevalence of visually splendid multi-million-dollar cellar doors builds an assumption that bricks and mortar create the cellar door experience. However, scarce research focuses on the elements of co-created cellar door experiences. To our knowledge, the current study is the first to analyse objective recordings of visual attention during a cellar door experience. A total of 23 customers and five staff consented to recording cellar door experiences using TobiiPro2 glasses with 35 recordings providing 993 minutes for analysis with TobiiPro Lab. Twenty-five areas of interest (AOI) were used to calculate fixation and visit metrics. Recordings were collected at three cellar doors differing in visual style: lively, simple, and stylized. Results show the most attended elements of a cellar door experience to be staff and faces. Attention is not influenced by style of cellar door, but staff can markedly influence attention. These findings are valuable to industry as they highlight the importance of human resources to a winery business, an increasingly casualised workforce. These results suggest future research could focus on staffing needs, including training and performance during experience delivery, with the expectation of increasing profitability.

Submit your Abstract

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agronomy agronomy	3.7	5.2	2011	15.8 Days	CHF 2600
Beverages beverages	3.5	5.8	2015	18.5 Days	CHF 1600
Economies economies	2.6	3.2	2013	21.4 Days	CHF 1800
Foods foods	5.2	5.8	2012	13.1 Days	CHF 2900
Sustainability sustainability	3.9	5.8	2009	18.8 Days	CHF 2400

Topic Menu

Topic Editors

Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect)

Topic Information

Keywords

Participating Journals

Published Papers (26 papers)

Planned Papers

Further Information

Guidelines

MDPI Initiatives

Follow MDPI