Beverages

11 pages, 713 KiB

Open AccessArticle

Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation

by Antonietta Baiano, Francesco Grieco and Anna Fiore

Beverages 2024, 10(3), 51; https://doi.org/10.3390/beverages10030051 - 26 Jun 2024

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Abstract

Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisiae strains used in the sequential first fermentation) and starchy ingredients (three mixtures of 65% of malted barley alternately combined with 35% of unmalted common, durum, or emmer wheat) was studied. The beer formulation was optimized through a two-factor mixed three- and two-level design, where the two factors were the starchy ingredients and the refermenting S. cerevisiae. Beers from durum wheat beers refermented by WB06 had the highest alcohol contents. Common wheat beers refermented by 9502 showed the highest antioxidant activity values. The highest overall sensory score was assigned to the beers refermented by 9502. The fitted quadratic model had a good predictive ability for five physicochemical and fourteen sensory characteristics, with an R² often higher than 0.9. Full article

(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)

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15 pages, 2012 KiB

Open AccessArticle

Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria

by Vanya Boneva, Teodora Ivanova, Neli Grozeva, Mariya Slavcheva and Dessislava Dimitrova

Beverages 2024, 10(3), 50; https://doi.org/10.3390/beverages10030050 - 26 Jun 2024

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Abstract

Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria. The aromatized wine-based beverage, called pelin, is named after the Bulgarian common name for the genus Artemisia. In this paper, we present Zmeyovski pelin, the history of which dates back to the early 20th century. We employed semi-structured interviews with 15 pelin producers from the Zmeyovo village with an age span from 44 to 83 years. The relative frequency of citation for each stated taxon was recorded. We explored the changes in the plant knowledge of the pelin makers and discussed the drivers for it. From a modern perspective, pelin can be considered a functional beverage since the aromatic plants and fruits adds a variety of biologically active substances to it, thus enhancing its health benefits. We regard the consumers’ inquiry about the benefits of the added plants as a driver for mitigating the plant awareness disparity among the local community. Full article

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35 pages, 6744 KiB

Open AccessReview

Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

by Paula Silva

Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049 - 25 Jun 2024

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Abstract

This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards. Full article

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

14 pages, 1197 KiB

Open AccessArticle

Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking

by Valentina Craparo, Enrico Viola, Azzurra Vella, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Filippo Amato, Daniele Oliva, Giuseppe Notarbartolo, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca and Antonio Alfonzo

Beverages 2024, 10(3), 48; https://doi.org/10.3390/beverages10030048 - 21 Jun 2024

Viewed by 285

Abstract

Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification experiment was conducted, focusing on strains with favourable technological characteristics: Lachancea thermotolerans, Starmerella lactis-condensi, and Candida oleophila. These strains were sequentially inoculated alongside a control strain of Saccharomyces cerevisiae. Technological screening revealed that some strains exhibited limited H₂S production, ethanol tolerance (up to 8% v/v), resistance to potassium metabisulphite (200 mg/L), osmotic stress tolerance (up to 320 g/L of glucose), and copper resistance (on average 5 mM). The findings from this study can guide the selection of new starters and co-starters for regional wine production. Full article

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

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Beverages, Volume 10, Issue 3 (September 2024) – 4 articles

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