Beverages

27 pages, 1283 KiB

Open AccessEditor’s ChoiceReview

An Overview on Sustainability in the Wine Production Chain

by Antonietta Baiano

Beverages 2021, 7(1), 15; https://doi.org/10.3390/beverages7010015 - 17 Mar 2021

Cited by 61 | Viewed by 14972

Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions [...] Read more.

Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions of sustainability (environmental, social, and economic) and relating measures. Therefore, it was decided to: investigate the ways in which sustainability is applied in the various stages of the production chain (wine growing, wineries, distribution chain, and waste management); analyse the regulations in force throughout the world and the main labelling systems; provide numerical information on sustainable grapes and wines; study the objective quality of sustainable wines and that perceived by consumers, considering that it affects their willingness to pay. The research highlighted that rules and regulations on organic production of grapes and wines are flanked by several certification schemes and labelling systems. Although sustainable wines represent a niche in the market, in recent years, there has been an increase in vineyards conducted with sustainable (mainly organic and biodynamic) methods, and a consequent increase in the production of sustainable wines both in traditional and emerging producing countries. Although (or perhaps precisely for this reason) no significant differences in quality are found among sustainable and conventional wines, consumers are willing to pay a premium for sustainably produced wines. This finding should encourage wineries to both put in place environmental activities and intensify their communication. Full article

(This article belongs to the Special Issue Current Reviews in Beverages - 2021)

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8 pages, 827 KiB

Open AccessEditor’s ChoiceCommunication

Brewery Packaging in a Post-COVID Economy within the United States

by Eric R. Pitts and Katherine Witrick

Beverages 2021, 7(1), 14; https://doi.org/10.3390/beverages7010014 - 4 Mar 2021

Cited by 12 | Viewed by 6213

Abstract

The 2020 pandemic caused by the novel coronavirus, SARS-CoV-2, also referred to as the COVID-19 [named for the disease caused by the virus] pandemic, shook the world to its core. Not only were populations hurt by the virus physically, the pandemic had deep [...] Read more.

The 2020 pandemic caused by the novel coronavirus, SARS-CoV-2, also referred to as the COVID-19 [named for the disease caused by the virus] pandemic, shook the world to its core. Not only were populations hurt by the virus physically, the pandemic had deep repercussions economically as well. One of the industries severely impacted by the implications of the 2020 COVID-19 pandemic was the brewing industry, particularly that of the United States. The economic turmoil and uncertainty were felt by both macro and micro brewers alike. Draft beer sales virtually dried up overnight as state-imposed shutdowns closed bars, restaurants, and taprooms as a means to curb the spread of the virus. There were supply chain and logistical issues that arose during the pandemic due to not only closures within the brewing industry but supporting industries such as printers and shippers. In some cases, entire business models had to be turned completely on their head in an instant and business pivots had to be made. The year 2020 was wrought with challenges faced by the brewing industry. There was one saving grace however that kept many breweries afloat during the pandemic, and that was packaged beverage sales, especially those packages intended for off-site consumption. Set forth by trends of the pre-pandemic years aluminum cans and canning reigned supreme for the craft brewing market and allowed breweries to get product into the hands of consumers and ultimately allowed some breweries to stay open. Other options breweries had included the use of glass growlers or aluminum crowlers as a means to sell draft products to-go. The resourcefulness of many brewery owners was tested in 2020 and many rose to the challenge. This report aims to examine several of the challenges, pivots, and solutions packaging provided to the beer industry during the pandemic. Full article

(This article belongs to the Special Issue Beer Quality and Flavour)

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23 pages, 8238 KiB

Open AccessEditor’s ChoiceReview

Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages

by Teresa Pinto and Alice Vilela

Beverages 2021, 7(1), 12; https://doi.org/10.3390/beverages7010012 - 23 Feb 2021

Cited by 21 | Viewed by 7438

Abstract

Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance [...] Read more.

Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages. Full article

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

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11 pages, 1075 KiB

Open AccessEditor’s ChoiceArticle

Short Wave Ultraviolet Light (UV-C) Effectiveness in the Inactivation of Bacterial Spores Inoculated in Turbid Suspensions and in Cloudy Apple Juice

by Jezer N. Sauceda-Gálvez, María Martinez-Garcia, Ma Manuela Hernández-Herrero, Ramón Gervilla and Artur X. Roig-Sagués

Beverages 2021, 7(1), 11; https://doi.org/10.3390/beverages7010011 - 16 Feb 2021

Cited by 5 | Viewed by 3676

Abstract

Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect of turbidity as UV-C interference factor against the inactivation of bacterial spores was analysed by using phosphate-buffered [...] Read more.

Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect of turbidity as UV-C interference factor against the inactivation of bacterial spores was analysed by using phosphate-buffered saline solutions (PBS) of different turbidity values (2000, 2500, and 3000 NTU) which were adjusted with the addition of apple fibre. These suspensions were inoculated with spores of Bacillus subtilis and Alicyclobacillus acidoterrestris. While higher UV-C doses increased the inactivation rates of spores, these were reduced when turbidity values increased; a dose of 28.7 J/mL allowed inactivation rates of B. subtilis spores of 3.96 Log in a 2000-NTU suspension compared with 2.81 Log achieved in the 3000-NTU one. Spores of B. subtilis were more UV-C-resistant than A. acidoterrestris. Cloudy apple juice inoculated with A. acidoterrestris spores was processed by UV-C at different doses in a single pass and with recirculation of the matrix through the reactor. Inactivation increased significantly with recirculation, surpassing 5 Log after 125 J/mL compared with 0.13 Log inactivation after a single-pass treatment at the same UV-C dose. UV-C treatments with recirculation affected the optical properties (absorption coefficient at 254 nm and turbidity) of juice and increased browning as UV-C doses became higher. Full article

(This article belongs to the Special Issue Fruit Juices: Technology, Chemistry, and Nutrition 2.0)

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13 pages, 1037 KiB

Open AccessEditor’s ChoiceArticle

Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

by Ana Naranjo, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Irene Pérez, Clara Canals and Elena Adell

Beverages 2021, 7(1), 10; https://doi.org/10.3390/beverages7010010 - 2 Feb 2021

Cited by 16 | Viewed by 3670

Abstract

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with [...] Read more.

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety. Full article

(This article belongs to the Special Issue Alcoholic Beverages and Wood)

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21 pages, 627 KiB

Open AccessEditor’s ChoiceReview

Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine

by Vasiliki Summerson, Claudia Gonzalez Viejo, Alexis Pang, Damir D. Torrico and Sigfredo Fuentes

Beverages 2021, 7(1), 7; https://doi.org/10.3390/beverages7010007 - 25 Jan 2021

Cited by 21 | Viewed by 8027

Abstract

Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, and “smoked meats”, resulting [...] Read more.

Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, and “smoked meats”, resulting in wine that is unpalatable and hence unprofitable. Unfortunately, current climate change models predict a broadening of the window in which bushfires may occur and a rise in bushfire occurrences and severity in major wine growing regions such as Australia, Mediterranean Europe, North and South America, and South Africa. As such, grapevine smoke exposure and smoke taint in wine are increasing problems for growers and winemakers worldwide. Current recommendations for growers concerned that their grapevines have been exposed to smoke are to conduct pre-harvest mini-ferments for sensory assessment and send samples to a commercial laboratory to quantify levels of smoke-derived volatiles in the wine. Significant novel research is being conducted using spectroscopic techniques coupled with machine learning modeling to assess grapevine smoke contamination and taint in grapes and wine, offering growers and winemakers additional tools to monitor grapevine smoke exposure and taint rapidly and non-destructively in grapes and wine. Full article

(This article belongs to the Special Issue Current Reviews in Beverages - 2021)

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15 pages, 7393 KiB

Open AccessEditor’s ChoiceArticle

Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference

by Claudia Gonzalez Viejo, Hanyan Zhang, Annabel Khamly, Yunjia Xing and Sigfredo Fuentes

Beverages 2021, 7(1), 5; https://doi.org/10.3390/beverages7010005 - 21 Jan 2021

Cited by 9 | Viewed by 4430

Abstract

Label concepts, information, logos, figures, and colors of beverages are critical for consumer perception, preference, and purchase intention. This is especially relevant for new beverage products. During social isolation, many sensory laboratories were unable to provide services, making virtual sensory sessions relevant to [...] Read more.

Label concepts, information, logos, figures, and colors of beverages are critical for consumer perception, preference, and purchase intention. This is especially relevant for new beverage products. During social isolation, many sensory laboratories were unable to provide services, making virtual sensory sessions relevant to studying different label concepts and design preferences among consumers. This study proposed a novel virtual sensory system to analyze coffee labels using videoconference, self-reported, and biometric analysis software from video recordings to obtain sensory and emotional responses from 69 participants (power analysis: 1 − β > 0.99) using six different label concepts: (i) fun, (ii) bold, (iii) natural, (iv) everyday, (v) classic, and (vi) premium. The results show that the label concept rated as having the highest perceived quality was premium, presenting significant differences (p < 0.05) compared to all of the other concepts. The least perceived quality score was attributed to the bold concept due to the confronting aroma lexicon (cheese dip), which is supported by previous studies. Furthermore, even though graphics, colors, and the product name can be considered positive attributes, they do not determine perceived quality or purchase intention, which was found for the bold, everyday, and classic concepts. The findings from this study were as expected and are consistent with those from similar publications related to labels, which shows that the proposed virtual method for sensory sessions and biometrics is reliable. Further technology has been proposed to use this system with multiple participants, which could help beverage companies perform virtual sensory analysis of new products’ labels. Full article

(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)

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20 pages, 633 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

by Joanna Yorke, David Cook and Rebecca Ford

Beverages 2021, 7(1), 4; https://doi.org/10.3390/beverages7010004 - 15 Jan 2021

Cited by 27 | Viewed by 10868

Abstract

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still [...] Read more.

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions. Full article

(This article belongs to the Special Issue Beer Quality and Flavour)

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18 pages, 605 KiB

Open AccessEditor’s ChoicePerspective

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

by Amirhossein Nazhand, Eliana B. Souto, Massimo Lucarini, Selma B. Souto, Alessandra Durazzo and Antonello Santini

Beverages 2020, 6(2), 26; https://doi.org/10.3390/beverages6020026 - 20 Apr 2020

Cited by 55 | Viewed by 9310

Abstract

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber [...] Read more.

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities. Full article

(This article belongs to the Special Issue Wide World of Beverage Research: Reviews of Current Topics)

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