Beverages

11 pages, 713 KiB

Open AccessEditor’s ChoiceArticle

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

Viewed by 1200

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 [...] Read more.

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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35 pages, 7431 KiB

Open AccessEditor’s ChoiceReview

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

Viewed by 1528

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 [...] Read more.

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)

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15 pages, 2740 KiB

Open AccessEditor’s ChoiceArticle

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

by Marta Esteves, Mariana Sequeira and Manuel Malfeito-Ferreira

Beverages 2024, 10(2), 44; https://doi.org/10.3390/beverages10020044 - 6 Jun 2024

Cited by 1 | Viewed by 951

Abstract

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define [...] Read more.

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the aged wines that were more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines from 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers. Full article

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

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20 pages, 1467 KiB

Open AccessEditor’s ChoiceReview

Common Beverage Consumption and Benign Gynecological Conditions

by Rachel Michel, Dana Hazimeh, Eslam E. Saad, Sydney L. Olson, Kelsey Musselman, Eman Elgindy and Mostafa A. Borahay

Beverages 2024, 10(2), 33; https://doi.org/10.3390/beverages10020033 - 1 May 2024

Viewed by 2173

Abstract

The purpose of this article is to review the effects of four commonly consumed beverage types—sugar-sweetened beverages (SSBs), caffeinated beverages, green tea, and alcohol—on five common benign gynecological conditions: uterine fibroids, endometriosis, polycystic ovary syndrome (PCOS), anovulatory infertility, and primary dysmenorrhea (PD). Here [...] Read more.

The purpose of this article is to review the effects of four commonly consumed beverage types—sugar-sweetened beverages (SSBs), caffeinated beverages, green tea, and alcohol—on five common benign gynecological conditions: uterine fibroids, endometriosis, polycystic ovary syndrome (PCOS), anovulatory infertility, and primary dysmenorrhea (PD). Here we outline a plethora of research, highlighting studies that demonstrate possible associations between beverage intake and increased risk of certain gynecological conditions—such as SSBs and dysmenorrhea—as well as studies that demonstrate a possible protective effect of beverage against risk of gynecological condition—such as green tea and uterine fibroids. This review aims to help inform the diet choices of those with the aforementioned conditions and give those with uteruses autonomy over their lifestyle decisions. Full article

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12 pages, 1350 KiB

Open AccessEditor’s ChoiceArticle

Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo

by José Manuel Veiga-del-Baño, Juan José Cuenca-Martínez, José Oliva, Miguel Ángel Cámara and Pedro Andreo-Martínez

Beverages 2024, 10(2), 32; https://doi.org/10.3390/beverages10020032 - 30 Apr 2024

Viewed by 1740

Abstract

The use of wine dealcoholisation has multiplied in recent years as a result of various factors, including the increase in alcohol content due to global warming and changes in consumer drinking habits. There are several post-fermentation dealcoholisation methods in the literature which allow [...] Read more.

The use of wine dealcoholisation has multiplied in recent years as a result of various factors, including the increase in alcohol content due to global warming and changes in consumer drinking habits. There are several post-fermentation dealcoholisation methods in the literature which allow for the partial or total elimination of the alcohol content of wine. However, there are no studies on the patented very low temperature vacuum wine distillation technology called GoLo. Therefore, for the first time, this paper evaluates the quality of dealcoholised white, rose and red wines using GoLo technology. For this purpose, alcohol content, pH, total SO₂, free SO₂, total acidity and volatile acidity were measured. There were no significant differences in the variations in pH, total acidity and volatile acidity after the dealcoholisation process using GoLo technology and dealcoholised wines showed a reduction of 22.1% in total SO₂ and a complete absence of ethanol and free SO₂. A model for predicting the total SO₂ content of dealcoholised wines and a model for predicting the amount of sulphites to be added after dealcoholisation were found after the statistical treatment of the data. GoLo dealcoholisation delivers 100% removal of alcohol and free SO₂ in less time, with less loss and energy than other dealcoholisation technologies. The verification and extension of these results will be the focus of future studies. Full article

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

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16 pages, 481 KiB

Open AccessEditor’s ChoiceArticle

Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives

by Meike Rombach, Lei Cong and David L. Dean

Beverages 2024, 10(2), 27; https://doi.org/10.3390/beverages10020027 - 9 Apr 2024

Cited by 1 | Viewed by 2396

Abstract

Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based milk alternatives. It builds on an online consumer survey [...] Read more.

Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based milk alternatives. It builds on an online consumer survey that explores the factors explaining US consumers’ willingness to try plant-based milk alternatives and their word-of-mouth sharing about these beverages. Animal welfare concerns, environmental concerns, health consciousness, and dairy preferences are the factors under investigation. Results show that animal welfare, dairy preference, environmental concerns, and plant-based milk enthusiasm are significant predictors for willingness to try plant-based milk alternatives. Dairy preferences, environmental concerns, and plant-based milk enthusiasm predict the word-of-mouth factors. Overall, plant-based milk enthusiasm is the strongest driver for both consumer behaviours. Best practice recommendations address marketers in the US food and beverage industry and provide suggestions on how to target different consumer groups based on nutritional preferences and needs and on value-based product characteristics. Full article

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19 pages, 1458 KiB

Open AccessEditor’s ChoiceArticle

Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective

by Gary J. Pickering and Belinda Kemp

Beverages 2024, 10(1), 19; https://doi.org/10.3390/beverages10010019 - 16 Feb 2024

Cited by 1 | Viewed by 1991

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Wine Economy and Consumption)

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13 pages, 3388 KiB

Open AccessEditor’s ChoiceArticle

Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey

by Viral Shukla, Marcela Villarreal and Olga I. Padilla-Zakour

Beverages 2024, 10(1), 18; https://doi.org/10.3390/beverages10010018 - 6 Feb 2024

Viewed by 2323

Abstract

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 [...] Read more.

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. Full article

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

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23 pages, 3759 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

by Bernardo P. Guimaraes, Florian Schrickel, Nils Rettberg, Shannon R. M. Pinson, Anna M. McClung, Kaushik Luthra, Griffiths G. Atungulu, Xueyan Sha, Christian de Guzman and Scott Lafontaine

Beverages 2024, 10(1), 16; https://doi.org/10.3390/beverages10010016 - 1 Feb 2024

Cited by 1 | Viewed by 4424

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Featured Papers in Malting, Brewing and Beer Section—2nd Edition)

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21 pages, 1653 KiB

Open AccessEditor’s ChoiceArticle

Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

by Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou and Stavros I. Lalas

Beverages 2024, 10(1), 13; https://doi.org/10.3390/beverages10010013 - 24 Jan 2024

Cited by 5 | Viewed by 2207

Abstract

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 [...] Read more.

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. Full article

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

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16 pages, 1886 KiB

Open AccessEditor’s ChoiceReview

Validation of N-Methylpyridinium as a Feasible Biomarker for Roasted Coffee Intake

by Beate Brandl, Coline Czech, Susanne I. Wudy, Anja Beusch, Hans Hauner, Thomas Skurk and Roman Lang

Beverages 2024, 10(1), 12; https://doi.org/10.3390/beverages10010012 - 23 Jan 2024

Cited by 1 | Viewed by 3257

Abstract

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 [...] Read more.

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. Full article

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

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20 pages, 3268 KiB

Open AccessEditor’s ChoiceArticle

Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties

by Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou and Haralabos Christos Karantonis

Beverages 2024, 10(1), 9; https://doi.org/10.3390/beverages10010009 - 15 Jan 2024

Cited by 1 | Viewed by 2592

Abstract

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 [...] Read more.

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. Full article

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

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20 pages, 1767 KiB

Open AccessEditor’s ChoiceArticle

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

by Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi and Francesco Grieco

Beverages 2024, 10(1), 8; https://doi.org/10.3390/beverages10010008 - 15 Jan 2024

Cited by 5 | Viewed by 2222

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Featured Papers in Malting, Brewing and Beer Section—2nd Edition)

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19 pages, 4605 KiB

Open AccessEditor’s ChoiceArticle

Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines

by Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, Jorge M. Ricardo-da-Silva, Mafalda Aguiar-Macedo and Luis M. Redondo

Beverages 2024, 10(1), 6; https://doi.org/10.3390/beverages10010006 - 8 Jan 2024

Cited by 2 | Viewed by 2259

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)

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16 pages, 1435 KiB

Open AccessEditor’s ChoiceArticle

Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

by Rubén del Barrio-Galán, Ignacio Nevares, Silvia Pérez-Magariño and Maria del Alamo-Sanza

Beverages 2024, 10(1), 3; https://doi.org/10.3390/beverages10010003 - 25 Dec 2023

Cited by 1 | Viewed by 2989

Abstract

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 [...] Read more.

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 (L_gas/L_wine) 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. Full article

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

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15 pages, 541 KiB

Open AccessEditor’s ChoiceArticle

Risky Alcohol Consumption in the Elderly: Screening and Brief Intervention from Primary Care. The ALANE Study, a Randomized Clinical Trial

by 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 and Carla Chacón

Beverages 2023, 9(4), 100; https://doi.org/10.3390/beverages9040100 - 1 Dec 2023

Cited by 2 | Viewed by 1854

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)

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14 pages, 1790 KiB

Open AccessEditor’s ChoiceArticle

Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study

by María-Pilar Sáenz-Navajas, Achilleas Iosifidis, Marivel Gonzalez-Hernandez, Purificación Fernández-Zurbano and Dominique Valentin

Beverages 2023, 9(4), 85; https://doi.org/10.3390/beverages9040085 - 11 Oct 2023

Cited by 1 | Viewed by 1790

Abstract

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- [...] Read more.

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. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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17 pages, 1812 KiB

Open AccessEditor’s ChoiceArticle

Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages

by Marcella Chalella Mazzocato and Jean-Christophe Jacquier

Beverages 2023, 9(4), 83; https://doi.org/10.3390/beverages9040083 - 8 Oct 2023

Cited by 3 | Viewed by 2757

Abstract

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 [...] Read more.

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. Full article

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

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18 pages, 2891 KiB

Open AccessEditor’s ChoiceArticle

Effects of Pulsed Electric Fields on the Physicochemical and Sensory Properties of Thompson Seedless Grapes

by Sabrina Scharf and Michael Sandmann

Beverages 2023, 9(4), 82; https://doi.org/10.3390/beverages9040082 - 6 Oct 2023

Cited by 3 | Viewed by 1966

Abstract

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 [...] Read more.

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. Full article

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

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21 pages, 327 KiB

Open AccessEditor’s ChoiceArticle

Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries

by Cassie Marbach, Charlie Hall and Andreea Botezatu

Beverages 2023, 9(3), 78; https://doi.org/10.3390/beverages9030078 - 15 Sep 2023

Cited by 1 | Viewed by 2353

Abstract

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. [...] Read more.

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. Full article

(This article belongs to the Special Issue Wine Economy and Consumption)

16 pages, 715 KiB

Open AccessEditor’s ChoiceArticle

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

by Ana C. Correia, Maria L. González-SanJosé, Miriam Ortega-Heras and António M. Jordão

Beverages 2023, 9(3), 79; https://doi.org/10.3390/beverages9030079 - 15 Sep 2023

Cited by 2 | Viewed by 1905

Abstract

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 [...] Read more.

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. Full article

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

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23 pages, 3449 KiB

Open AccessEditor’s ChoiceArticle

Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must

by Laura Chasseriaud, Warren Albertin, Mélisande Blein-Nicolas, Thierry Balliau, Michel Zivy, Joana Coulon and Marina Bely

Beverages 2023, 9(3), 81; https://doi.org/10.3390/beverages9030081 - 15 Sep 2023

Viewed by 2087

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)

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9 pages, 1638 KiB

Open AccessEditor’s ChoiceArticle

Effect of Recipient’s Tactile Properties and Expectations on Beer Perception

by Shubham Sandilya, Natalia Oroya, Teresa Moral and Laura Vázquez-Araújo

Beverages 2023, 9(3), 75; https://doi.org/10.3390/beverages9030075 - 5 Sep 2023

Cited by 1 | Viewed by 2320

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section—2nd Edition)

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18 pages, 9240 KiB

Open AccessEditor’s ChoiceArticle

Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization

by Niamh Ahern, Elke K. Arendt and Aylin W. Sahin

Beverages 2023, 9(3), 73; https://doi.org/10.3390/beverages9030073 - 1 Sep 2023

Cited by 4 | Viewed by 6335

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Topic Innovative Food Processing Technologies—2nd Volume)

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14 pages, 1585 KiB

Open AccessEditor’s ChoiceArticle

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines

by Miguel Ángel Hernández-Carapia, José Ramón Verde-Calvo, Héctor Bernardo Escalona-Buendía and Araceli Peña-Álvarez

Beverages 2023, 9(3), 72; https://doi.org/10.3390/beverages9030072 - 29 Aug 2023

Cited by 4 | Viewed by 1878

Abstract

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 [...] Read more.

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. Full article

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

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28 pages, 2543 KiB

Open AccessEditor’s ChoiceReview

Sources of Volatile Aromatic Congeners in Whiskey

by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley

Beverages 2023, 9(3), 64; https://doi.org/10.3390/beverages9030064 - 2 Aug 2023

Cited by 11 | Viewed by 9896

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Advances in Flavour Chemistry of Fermented Beverages)

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19 pages, 1093 KiB

Open AccessEditor’s ChoiceArticle

Exploring the Mineral Composition of Grapevine Canes for Wood Chip Applications in Alcoholic Beverage Production to Enhance Viticulture Sustainability

by Veronica D’Eusanio, Francesco Genua, Andrea Marchetti, Lorenzo Morelli and Lorenzo Tassi

Beverages 2023, 9(3), 60; https://doi.org/10.3390/beverages9030060 - 18 Jul 2023

Cited by 4 | Viewed by 1828

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)

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11 pages, 1666 KiB

Open AccessEditor’s ChoiceArticle

Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines

by Deborah Franceschi, Giovanna Lomolino, Ryo Sato, Simone Vincenzi and Alberto De Iseppi

Beverages 2023, 9(2), 52; https://doi.org/10.3390/beverages9020052 - 14 Jun 2023

Cited by 6 | Viewed by 4901

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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13 pages, 639 KiB

Open AccessEditor’s ChoiceReview

Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

by Mariana Morales-de la Peña, Graciela A. Miranda-Mejía and Olga Martín-Belloso

Beverages 2023, 9(2), 51; https://doi.org/10.3390/beverages9020051 - 13 Jun 2023

Cited by 8 | Viewed by 6245

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue New Insights on Traditional Fermented Beverages)

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23 pages, 665 KiB

Open AccessEditor’s ChoiceReview

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

by Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Juan Antonio Tamayo-Ramos, Antonio Cilla and Amparo Gamero

Beverages 2023, 9(2), 47; https://doi.org/10.3390/beverages9020047 - 2 Jun 2023

Cited by 6 | Viewed by 3886

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Health Beneficial Effects of Plant Beverages: From In Vitro to In Vivo Evidence)

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18 pages, 673 KiB

Open AccessEditor’s ChoiceReview

Properties of Fermented Beverages from Food Wastes/By-Products

by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Voss and Manuela E. Pintado

Beverages 2023, 9(2), 45; https://doi.org/10.3390/beverages9020045 - 25 May 2023

Cited by 7 | Viewed by 5380

Abstract

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. [...] Read more.

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. Full article

(This article belongs to the Special Issue Fruits and Fruit By-Products as Valuable Ingredients for Fermented Alcoholic and Non-alcoholic Beverages)

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18 pages, 316 KiB

Open AccessEditor’s ChoiceReview

Measuring Wine Quality and Typicity

by Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis

Beverages 2023, 9(2), 41; https://doi.org/10.3390/beverages9020041 - 4 May 2023

Cited by 8 | Viewed by 8135

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)

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17 pages, 1625 KiB

Open AccessEditor’s ChoiceReview

Functional Beverages in the 21st Century

by Mateusz Sugajski, Magdalena Buszewska-Forajta and Bogusław Buszewski

Beverages 2023, 9(1), 27; https://doi.org/10.3390/beverages9010027 - 14 Mar 2023

Cited by 7 | Viewed by 5524

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Functional Beverages—Current Concepts Through to Implementation into the Food Chain)

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13 pages, 2531 KiB

Open AccessEditor’s ChoiceArticle

The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages

by Esereosa D. Omoarukhe, Niamh Harbourne and Paula Jauregi

Beverages 2023, 9(1), 24; https://doi.org/10.3390/beverages9010024 - 8 Mar 2023

Cited by 4 | Viewed by 2720

Abstract

This study explores the potential benefits of spices (cinnamon and ginger) on Roselle anthocyanins within a sweetened Roselle beverage matrix. Anthocyanins and other related properties of the beverage (colour, antioxidant capacity, total phenolics, and pH) were observed from the start and monitored for [...] Read more.

This study explores the potential benefits of spices (cinnamon and ginger) on Roselle anthocyanins within a sweetened Roselle beverage matrix. Anthocyanins and other related properties of the beverage (colour, antioxidant capacity, total phenolics, and pH) were observed from the start and monitored for 30 days at accelerated storage conditions (40 °C). The sweeteners at the amounts used (80 g/L granulated sugar and 0.32 g/L Stevia Reb A) did not have a significant effect on the initial anthocyanin content in the beverage and did not significantly impact degradation. Upon the addition of spices to the sweetened beverage, ginger (1 g/L) did not result in significant changes, initially or during storage. However, following the addition of cinnamon (1 g/L) to the beverages (unsweetened and sweetened), an initial increase in the total phenolic and FRAP antioxidant activity in the Roselle beverages was observed; furthermore, it reduced the degradation of anthocyanins and improved colour stability during storage. This effect is postulated to be due to a co-pigmentation reaction or the acylation of anthocyanins with a complex formed from the reaction of glucose with the phenolic compounds contained in cinnamon. Full article

(This article belongs to the Special Issue Nutritional Supplement Drinks: Development and Health Benefits)

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12 pages, 1050 KiB

Open AccessEditor’s ChoiceArticle

Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine

by Coro Blanco-Huerta, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano and José Manuel Rodríguez-Nogales

Beverages 2023, 9(1), 23; https://doi.org/10.3390/beverages9010023 - 2 Mar 2023

Cited by 5 | Viewed by 2257

Abstract

Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a [...] Read more.

Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90% enlarged the concentration of neutral polysaccharides in the wine and reduced its astringency, which was evaluated chemically. Furthermore, this treatment enhanced the concentration of some volatile compounds in the wine, mainly acetates, esters and terpenes with floral and fruity aromatic notes. This trend was also found for some fused alcohols, contributing to the aromatic complexity of wines, as well as for 2-phenylethanol, an alcohol with a rose-like aroma, and also for C6-alcohols with a green-herbaceous aroma. The results indicate that ultrasonication is a promising tool to increase the benefits of ageing on lees on the quality of red sparkling base wines. Full article

(This article belongs to the Special Issue Recent Innovations in the Production of Sparkling Wines)

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20 pages, 2452 KiB

Open AccessEditor’s ChoiceArticle

Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage

by Wilson V. Vasquez-Rojas, Sara Parralejo-Sanz, Diana Martin, Tiziana Fornari and M. Pilar Cano

Beverages 2023, 9(1), 22; https://doi.org/10.3390/beverages9010022 - 1 Mar 2023

Cited by 3 | Viewed by 2845

Abstract

The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa [...] Read more.

The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives. Full article

(This article belongs to the Special Issue Process Intensification on Beverages Production)

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25 pages, 1591 KiB

Open AccessEditor’s ChoiceArticle

Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production

by Vanesa Postigo, Sergio Esteban and Teresa Arroyo

Beverages 2023, 9(1), 20; https://doi.org/10.3390/beverages9010020 - 20 Feb 2023

Cited by 6 | Viewed by 4770

Abstract

The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts [...] Read more.

The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer. Full article

(This article belongs to the Special Issue Brewing Technology – Innovations in Raw Materials, Processing and Products)

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22 pages, 1404 KiB

Open AccessEditor’s ChoiceReview

Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria

by Johnson K. Ndukwe, Claret Chiugo Aduba, Kingsley Tochukwu Ughamba, Kenechi Onyejiaka Chukwu, Chijioke Nwoye Eze, Ogueri Nwaiwu and Helen Onyeaka

Beverages 2023, 9(1), 14; https://doi.org/10.3390/beverages9010014 - 2 Feb 2023

Cited by 7 | Viewed by 10720

Abstract

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory [...] Read more.

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants. Full article

(This article belongs to the Special Issue New Insights on Traditional Fermented Beverages)

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23 pages, 1360 KiB

Open AccessEditor’s ChoiceArticle

Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers

by Antonietta Baiano, Anna Fiore, Barbara la Gatta, Maria Tufariello, Carmela Gerardi, Michele Savino and Francesco Grieco

Beverages 2023, 9(1), 9; https://doi.org/10.3390/beverages9010009 - 24 Jan 2023

Cited by 13 | Viewed by 2827

Abstract

White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinations of three mixtures of [...] Read more.

White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinations of three mixtures of barley malt/unmalted wheat (alternatively durum-var. Dauno III, soft-var. Risciola, or emmer-var. Padre Pio), two hop varieties (Cascade or Columbus), and two Saccharomyces cerevisiae strains (Belgian yeast and a high-ester producing yeast); and assess the single and interactive effects of these ingredients on physical, chemical, and sensory characteristics of the beers. According to the graphical representation of the results for the Principal Component Analysis, most of the samples appear overlapped since they had similar characteristics, but it was possible to highlight two clusters of beers different from the others: those produced with (a) Risciola wheat and Columbus hop and (b) Dauno III wheat, Cascade hop, and the Belgian yeast. The beers of these clusters obtained the highest scores for their overall quality that, in turn, was positively correlated with concentrations of citric acid, 4-hydroxybenzoic acid, syringic acid, and epicatechin; alcohol %, colour, amount and persistence of foam, intensity of fruity flavour, and body. Full article

(This article belongs to the Special Issue Brewing Technology – Innovations in Raw Materials, Processing and Products)

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17 pages, 4370 KiB

Open AccessEditor’s ChoiceArticle

Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera

by Maria Inês Rouxinol, Maria Rosário Martins, Vanda Salgueiro, Maria João Costa, João Mota Barroso and Ana Elisa Rato

Beverages 2023, 9(1), 8; https://doi.org/10.3390/beverages9010008 - 16 Jan 2023

Cited by 9 | Viewed by 2801

Abstract

Wine quality is determined by the development of grape maturation, which is highly dependent on climate variations. Extreme weather events are becoming more common, which will affect the productivity and quality of grapes and wine. Grape development depends on many factors, including weather, [...] Read more.

Wine quality is determined by the development of grape maturation, which is highly dependent on climate variations. Extreme weather events are becoming more common, which will affect the productivity and quality of grapes and wine. Grape development depends on many factors, including weather, and extreme events will influence berry size, skin thickness and the development of some key compounds, such as phenolics. In this work, the ripening evolution and phenolic content of Vitis vinifera extracts from a vineyard in Alentejo (Portugal) were evaluated in two distinct climatic years. During this period, the influence of climatic conditions on grape ripening, and thereby on red wine quality, was assessed. The results demonstrate differences in polyphenol compounds between years and the importance of monitoring their content during maturation. The reduction of berry size, apparently due to lower pluviosity and higher temperatures, resulted in a higher content of polyphenolic compounds related to grape quality. Full article

(This article belongs to the Special Issue Phenolic Compounds in Wine)

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23 pages, 2075 KiB

Open AccessEditor’s ChoiceReview

The Role of Emergent Processing Technologies in Beer Production

by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira

Beverages 2023, 9(1), 7; https://doi.org/10.3390/beverages9010007 - 16 Jan 2023

Cited by 8 | Viewed by 13306

Abstract

The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable [...] Read more.

The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressure processing (HPP), and ohmic heating (OH) have shown the potential to contribute to the development of currently employed brewing methodologies by both enhancing the quality of beer and contributing to processing efficiency with a promise of being more environmentally friendly. Some of these technologies have not yet found their way into the industrial brewing process but already show potential to be embedded in continuous thermal and non-thermal unit operations such as pasteurization, boiling and sterilization, resulting in beer with improved organoleptic properties. This review article aims to explore the potential of different advanced processing technologies for industrial application in several key stages of brewing, with particular emphasis on continuous beer production. Full article

(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)

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18 pages, 2229 KiB

Open AccessEditor’s ChoiceArticle

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

by Laura Gobbi, Lucia Maddaloni, Sabrina Antonia Prencipe and Giuliana Vinci

Beverages 2023, 9(1), 3; https://doi.org/10.3390/beverages9010003 - 5 Jan 2023

Cited by 11 | Viewed by 4949

Abstract

Coffee is one of the most widely consumed beverages worldwide, mainly due to its organoleptic, and psychoactive properties. Coffee brewing techniques involve the use of different extraction/infusion conditions (i.e., time, temperature, pressure, water/powder ratio, etc.), which can influence the quality of the final [...] Read more.

Coffee is one of the most widely consumed beverages worldwide, mainly due to its organoleptic, and psychoactive properties. Coffee brewing techniques involve the use of different extraction/infusion conditions (i.e., time, temperature, pressure, water/powder ratio, etc.), which can influence the quality of the final product. The study aimed to analyze the effect of four brewing coffee techniques (industrial espresso machine, Moka machine, pod machine, and capsule machine), which are the most used coffee brewing methods in Italy, on the quality and safety of the coffee brews, taking into account the profile of biogenic amines (BAs), total polyphenol content (TPC), total flavonoid content (TFC) and anti-radical activity (DPPH and ABTS assay). Eight coffee powders and brewed beverages from two different brands belonging to the 100% Arabica variety (country of origin Brazil) were analysed. The brewing techniques all resulted in a reduction of both BA content (27–30%), TPC (55–60%), TFC (50–55%), and anti-radical assays (45–50%) in coffee beverages compared to ground coffee samples. The study also showed that Moka is the method that yields the highest TPC (2.71–3.52 mg GAE/g coffee powder) and TFC (8.50–8.60 mg RUT/g coffee powder) content and highest anti-radical capacity in coffee beverages. The multivariate statistical analysis revealed a difference between coffee powder and infusions and coffee infusions obtained by different extraction techniques. Moreover, an analysis of the environmental impacts related to the different coffee preparation methods examined was conducted. This was performed by applying the Life Cycle Assessment (LCA) methodology through SimaPro v.9.2.2. software. Full article

(This article belongs to the Special Issue Health Beneficial Effects of Plant Beverages: From In Vitro to In Vivo Evidence)

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14 pages, 2213 KiB

Open AccessEditor’s ChoiceArticle

Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality

by Ainhoa Navarro-Abril, Javier Saurina and Sònia Sentellas

Beverages 2022, 8(4), 69; https://doi.org/10.3390/beverages8040069 - 3 Nov 2022

Cited by 5 | Viewed by 3205

Abstract

Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid [...] Read more.

Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid chromatography with tandem mass spectrometry with precolumn derivatization with dansyl chloride for the determination of BAs and AAs in musts, wines, and sparkling wines. The resulting compositional profiles have been exploited as potential descriptors of quality and other oenological issues using chemometric methods including principal component analysis (PCA) and partial analysis of least squares-discriminants (PLS-DA). Proline is the most abundant compound, and other remarkable species are lysine, ethanolamine, tyramine, histamine, and putrescine. Fermented samples (wines and sparkling wines) are much richer in both BAs and free AAs than the initial musts. Significant differences have also been noticed in the quality, as the best products display, in general, lower levels. The dissimilarities in the content of the analytes between the two grape varieties studied (pinot noir and xarel·lo) and those dealing with quality aspects have made it possible to establish a tree to classify the samples based on these two features with excellent classification rates. Full article

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

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16 pages, 3934 KiB

Open AccessEditor’s ChoiceArticle

Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts

by Francesca Patrignani, Gabriella Siesto, Davide Gottardi, Ileana Vigentini, Annita Toffanin, Vasileios Englezos, Giuseppe Blaiotta, Francesco Grieco, Rosalba Lanciotti, Barbara Speranza, Antonio Bevilacqua and Patrizia Romano

Beverages 2022, 8(4), 59; https://doi.org/10.3390/beverages8040059 - 26 Sep 2022

Cited by 2 | Viewed by 2724

Abstract

The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more [...] Read more.

The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more reliable results, comparative fermentations on interlaboratory scale of five different regional red grape musts were carried out by five different research units (RUs). For this purpose, the two S. cerevisiae strains were inoculated separately at the same level and under the same operating conditions. The wines were analyzed by means of SPME-GC/MS. Quali-quantitative multivariate approaches (two-way joining, MANOVA and PCA) were used to explain the contribution of strain, must, and their interaction to the final wine volatile fingerprinting. Our results showed that the five wines analyzed for volatile compounds, although characterized by a specific aromatic profile, were mainly affected by the grape used, in interaction with the inoculated Saccharomyces strain. In particular, the AWRI796 strain generally exerted a greater influence on the aromatic component resulting in a higher level of alcohols and esters. This study highlighted that the variable strain could have a different weight, with some musts experiencing a different trend depending on the strain (i.e., Negroamaro or Magliocco musts). Full article

(This article belongs to the Special Issue Role of Microorganisms in Wine Production: From Vine to Wine)

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17 pages, 3135 KiB

Open AccessEditor’s ChoiceArticle

DLLμE/GC-MS as a Powerful Analytical Approach to Establish the Volatilomic Composition of Different Whiskeys

by Rosa Perestrelo, Michael Caldeira, Freddy Rodrigues, Jorge A. M. Pereira and José S. Câmara

Beverages 2022, 8(3), 53; https://doi.org/10.3390/beverages8030053 - 1 Sep 2022

Cited by 7 | Viewed by 3250

Abstract

The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid–liquid microextraction (DLLμE) followed by gas chromatography mass spectrometry detection (GC-MS) and gas chromatography with flame ionization detection (GC-FID). The influence of the extractor [...] Read more.

The volatilomic fingerprint of nine different whiskeys was established using a rapid and sensitive analytical approach based on dispersive liquid–liquid microextraction (DLLμE) followed by gas chromatography mass spectrometry detection (GC-MS) and gas chromatography with flame ionization detection (GC-FID). The influence of the extractor solvent on the extraction efficiency of volatile compounds (VOCs) was evaluated by DLLμE/GC-MS. The highest amounts of VOCs were obtained using 5 mL of sample, dichloromethane as the extractor solvent, and acetone as the disperser solvent. The proposed method showed no matrix effect, good linearity (R² ≥ 0.993) in the assessed concentration range, recovery (ranging from 70 to 99%, precision (RSD ≤ 15%) and sensitivity (low limits of detection and quantification). A total of 37 VOCs belonging to different biosynthetic pathways including alcohols, esters, acids, carbonyl compounds, furanic compounds and volatile phenols were identified and quantified using DLLμE/GC-MS and DLLμE/GC-FID, respectively. Alcohols (3-methylbutan-1-ol, propan-1-ol), esters (ethyl decanoate, ethyl octanoate, ethyl hexanoate), and acids (decanoic acid, octanoic acid, hexanoic acid) were the most abundant chemical families. The multivariate statistical analysis allowed for the discrimination of whiskeys based on their volatilomic fingerprint, namely octanoic acid, 2-furfural, ethyl octanoate, ethyl hexanoate, acetic acid, ethyl dodecanoate, butan-1-ol, and ethyl decanoate. Full article

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

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13 pages, 3894 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale

by Laura Canonico, Alice Agarbati, Francesca Comitini and Maurizio Ciani

Beverages 2022, 8(3), 49; https://doi.org/10.3390/beverages8030049 - 19 Aug 2022

Cited by 5 | Viewed by 3344

Abstract

The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with [...] Read more.

The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans and Starmerella bombicola were used in sequential fermentations with Saccharomyces cerevisiae and compared with spontaneous and pure S. cerevisiae fermentation trials in Verdicchio grape juice. Torulaspora delbrueckii together with the other two non-Saccharomyces strains (L. thermotolerans, S. bombicola) in multi-sequential fermentations was also evaluated. Wines, obtained under winery vinification conditions, were evaluated for their analytical and sensorial profile. The results indicated that each fermentation gave peculiar analytical and aromatic features of the final wine. L. thermotolerans trials are characterized by an increase of total acidity, higher alcohols and monoterpenes as well as citric and herbal notes. S. bombicola trials showed a general significantly high concentration of phenylethyl acetate and hexyl acetate and a softness sensation while multi-sequential fermentations showed a balanced profile. Spontaneous fermentation was characterized by the production of acetate esters (ethyl acetate and isoamyl acetate), citrus and herbal notes, and tannicity. The overall results indicate that multi-starter fermentations could be a promising tool tailored to the desired features of different Verdicchio wine styles. Full article

(This article belongs to the Special Issue Role of Microorganisms in Wine Production: From Vine to Wine)

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19 pages, 675 KiB

Open AccessFeature PaperEditor’s ChoiceReview

The Effects of Consuming Amino Acids L-Arginine, L-Citrulline (and Their Combination) as a Beverage or Powder, on Athletic and Physical Performance: A Systematic Review

by Siphamandla Nyawose, Rowena Naidoo, Nenad Naumovski and Andrew J. McKune

Beverages 2022, 8(3), 48; https://doi.org/10.3390/beverages8030048 - 17 Aug 2022

Cited by 10 | Viewed by 44758

Abstract

Consumption of amino acids L-arginine (L-Arg) and L-citrulline (L-Cit) are purported to increase nitric oxide (NO) production and improve physical performance. Clinical trials have shown relatively more favorable outcomes than not after supplementing with L-Cit and combined L-Arg and L-Cit. However, in most [...] Read more.

Consumption of amino acids L-arginine (L-Arg) and L-citrulline (L-Cit) are purported to increase nitric oxide (NO) production and improve physical performance. Clinical trials have shown relatively more favorable outcomes than not after supplementing with L-Cit and combined L-Arg and L-Cit. However, in most studies, other active ingredients such as malate were included in the supplement. Therefore, the aim of this study was to determine the efficacy of consuming standalone L-Arg, L-Cit, and their combination (in the form of powder or beverage) on blood NO level and physical performance markers. A systematic review was undertaken following PRISMA 2020 guidelines (PROSPERO: CRD42021287530). Four electronic databases (PubMed, Ebscohost, Science Direct, and Google scholar) were used. An acute dose of 0.075 g/kg of L-Arg or 6 g L-Arg had no significant increase in NO biomarkers and physical performance markers (p > 0.05). Consumption of 2.4 to 6 g/day of L-Cit over 7 to 16 days significantly increased NO level and physical performance markers (p < 0.05). Combined L-Arg and L-Cit supplementation significantly increased circulating NO, improved performance, and reduced feelings of exertion (p < 0.05). Standalone L-Cit and combined L-Arg with L-Cit consumed over several days effectively increases circulating NO and improves physical performance and feelings of exertion in recreationally active and well-trained athletes. Full article

(This article belongs to the Special Issue Functional Beverages—Current Concepts Through to Implementation into the Food Chain)

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17 pages, 656 KiB

Open AccessEditor’s ChoiceReview

Chemical Composition of Kombucha

by Peyton Bishop, Eric R. Pitts, Drew Budner and Katherine A. Thompson-Witrick

Beverages 2022, 8(3), 45; https://doi.org/10.3390/beverages8030045 - 5 Aug 2022

Cited by 36 | Viewed by 18284

Abstract

Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in [...] Read more.

Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market. The proponents of kombucha consumption tout the varied health benefits it can provide. The final kombucha flavor and composition is a function of both the initial tea used and the fermentation process. While the ascribed benefits are varied and numerous, the number of direct studies has been limited. This review focuses on the current state of understanding of the chemical composition and the potential health effects both positive and negative reported in the literature. Full article

(This article belongs to the Special Issue New Insights on Traditional Fermented Beverages)

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12 pages, 1682 KiB

Open AccessEditor’s ChoiceArticle

The Influence of the Bottle’s Price and Label Reported Information on the Perception of the Minerality Attribute in White Wines

by Elvira Zaldívar Santamaría, David Molina Dagá and Antonio Tomás Palacios García

Beverages 2022, 8(3), 42; https://doi.org/10.3390/beverages8030042 - 21 Jul 2022

Cited by 4 | Viewed by 2435

Abstract

The use of the descriptor “minerality” in a wine has increased in the last few years. This term is frequently used to describe wines closely associated with their terroir. This concept represents the complete natural environment in which a particular wine is produced, [...] Read more.

The use of the descriptor “minerality” in a wine has increased in the last few years. This term is frequently used to describe wines closely associated with their terroir. This concept represents the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate. In addition, the term “minerality” is frequently used to increase the price of the bottle. However, little is known regarding how this complex concept is perceived by consumers and whether they use this extrinsic information related to the term “minerality” in the purchasing process. The aim of this study is to understand how the term “minerality” could influence consumers when they purchase wine when this descriptor is included as an extrinsic characteristic on the label and in the price of the bottle. For this purpose, the so-called CATA (check-all-that-apply) methodology was used with a panel of 25 judges in order to define the attributes that a “mineral” wine should contain in order to be chosen and if the information displayed on the label and the price could influence consumers in that process. This technique is a dynamic sensory evaluation in which participants select the terms they consider apply at each moment from a list of attributes and deselect them when they no longer apply. The judges blindly tasted two different white wines in eight different glasses displayed with different label information related or not with terms associated with the minerality concept. In a second round, judges tried six glasses presented with the only information of the bottle’s price. In both tasting sessions, the used list of descriptors contained 44 terms, 16 of which were related to the attribute of minerality, 13 were considered antonyms of such a descriptor and 15 referred to extrinsic aspects. The results showed that consumers were not directly influenced by the label reported information or the bottle´s price when they described a wine as mineral. Finally, the statistical evaluation conducted by the CATA analysis divided the list of 44 used terms by their range of importance when a wine is described as mineral. The terms were divided into those that help to classify a wine as mineral and those that are antagonistic to this concept. Full article

(This article belongs to the Special Issue Application of Statistics for Beverages)

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14 pages, 1067 KiB

Open AccessEditor’s ChoiceReview

Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages

by Daniel J. Ellis, Edward D. Kerr, Gerhard Schenk and Benjamin L. Schulz

Beverages 2022, 8(3), 41; https://doi.org/10.3390/beverages8030041 - 20 Jul 2022

Cited by 14 | Viewed by 5480

Abstract

Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are [...] Read more.

Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages. Full article

(This article belongs to the Collection Wine and Beverage: Fermentation and Conservation Technologies)

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