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Beverages, Volume 10, Issue 4 (December 2024) – 28 articles

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18 pages, 5026 KiB  
Article
Using Latent Semantic Analysis to Investigate Wine Sensory Profiles—Application in Swedish Solaris Wines
by Gonzalo Garrido-Bañuelos, Mpho Mafata and Astrid Buica
Beverages 2024, 10(4), 120; https://doi.org/10.3390/beverages10040120 (registering DOI) - 3 Dec 2024
Abstract
Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define [...] Read more.
Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define wine sensory spaces. Data were also explored by the more conventional Multiple Correspondence Analysis (MCA). The present work shows the potential use of LSA in sensory science; the first part of the study investigates the sensory profile of Swedish Solaris wines, while the second part focuses on understanding their fit with two international monovarietal white wines (Albariño and Chenin Blanc). The results show that the majority of Swedish Solaris wines could be associated with two different styles (LSA topics). However, there is no evidence of a cultivar typicality, as when comparing the Solaris wines with Albariño and Chenin Blanc, they shared features with both cultivars. Chenin Blanc was also found to be associated with different styles. In contrast, Albariño wines showed to have more unique features as the majority were associated with a single LSA topic. Full article
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17 pages, 1040 KiB  
Review
Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew
by Róża Paterek, Sive Geoghegan, Bernadette S. Creaven and Aoife Power
Beverages 2024, 10(4), 119; https://doi.org/10.3390/beverages10040119 - 2 Dec 2024
Viewed by 207
Abstract
Coffee is one of the most widely traded commodities worldwide and its popularity is only increasing. The International Coffee Organisation (ICO) reported a 6% increase in global production in 2020 to 10.5 million tonnes. Coffee production is quite involved (from sowing to harvesting, [...] Read more.
Coffee is one of the most widely traded commodities worldwide and its popularity is only increasing. The International Coffee Organisation (ICO) reported a 6% increase in global production in 2020 to 10.5 million tonnes. Coffee production is quite involved (from sowing to harvesting, processing, packaging, and storage); consequently, the industry faces major challenges in terms of the assessment of its quality, flavour, and the components which contribute to coffee’s characterisation, as well as the sustainability of coffee production and global trade. This has prompted multiple studies on the nature of the aroma and taste of the many varieties of coffee around the world, which has resulted in the identification of approximately 1000 volatile compounds and the development and implementation of upwards of 100 lexicons to describe the specific sensory characteristics of coffee. The complex nature of coffee has necessitated the development and incorporation of new analytical methodologies, such as multidimensional separation technologies and spectroscopy coupled with multivariant analysis, to qualify the essential characteristics of coffee’s flavour. This work aims to review the research on coffee’s flavour, covering the roasting process of coffee beans, the volatile and non-volatile components generated by this process, and the chemical reactions responsible for their formation, as well as coffee’s sustainability, the coffee value chain, and various forms of regulation, particularly the current emphasis on ‘fair trade’. Full article
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13 pages, 1707 KiB  
Article
Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips
by Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel and Tohru Okuda
Beverages 2024, 10(4), 118; https://doi.org/10.3390/beverages10040118 - 27 Nov 2024
Viewed by 355
Abstract
By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed [...] Read more.
By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed among the major sugars constituting the wood. The main components of wood polysaccharides—glucose, arabinose, galactose, and xylose—were analyzed, and the results showed that galactose had the highest extraction amounts at around 220 °C of toasting, xylose at around 240 °C, and glucose at around 280 °C. On the other hand, the extraction amounts decreased with longer toasting durations. These results suggest that wood polysaccharides undergo temperature-dependent depolymerization while simultaneously undergoing denaturation. In addition, these depolymerization reactions tended to shift towards lower temperatures with longer toasting durations. The results of this study elucidate the chemical changes that occur within the wood during the toasting of oak chips and highlight the importance of the relationship between toasting temperature and duration. Additionally, this study demonstrated that by using the sugars extracted from oak chips as indicators, it is possible to partially visualize the reactions that occur within oak chips during toasting. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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13 pages, 2005 KiB  
Article
Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine
by Islaine Santos Silva, Ana Paula André Barros, Luiz Claudio Correa, Carolina Oliveira de Souza and Aline Camarão Telles Biasoto
Beverages 2024, 10(4), 117; https://doi.org/10.3390/beverages10040117 - 27 Nov 2024
Viewed by 389
Abstract
Background: Thermovinification is a non-conventional winemaking practice that replaces the traditional method of grape maceration. Methods: This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation [...] Read more.
Background: Thermovinification is a non-conventional winemaking practice that replaces the traditional method of grape maceration. Methods: This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 °C (TW—control); and thermovinification for 2 h at 55 °C (TV55), 65 °C (TV65), and 75 °C (TV75). The red wines were made through microvinification (10-litre glass). Phenolic compounds (n = 26) were quantified by high-performance liquid chromatography and a colour analysis using the CIELab/CIEL*C*h systems and a sensory analysis was conducted to evaluate the acceptability of the thermovinified wine. Results: The results indicate that thermovinification increased the content of bioactive compounds and intensified the colour of the wine, reducing L* and a*. However, the content of phenolic acids decreased, except for trans-caftaric acid, which was approximately 50 times higher. A higher temperature of thermovinification (75 °C) promoted the degradation of all anthocyanins. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. Greater amounts of stilbenes were quantified in TV65. Among the flavan-3-ols, TV75 stood out, especially for (+)-catechin, (−)-epicatechin, procyanidin A2, and procyanidin B1. Conclusions: The thermovinification at 65 °C is optimal for minimising anthocyanin degradation and improving Syrah wine quality. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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15 pages, 1314 KiB  
Article
Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models
by Zhuzhu Wang and Keith R. Cadwallader
Beverages 2024, 10(4), 116; https://doi.org/10.3390/beverages10040116 - 26 Nov 2024
Viewed by 417
Abstract
Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the vapor matrix (headspace), [...] Read more.
Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the vapor matrix (headspace), while the pharmacodynamic effect affects the functioning of olfactory receptors cells (ORCs). Both factors contribute to changes in odorant ODTs, though it remains unclear which has a greater influence. Across three exploratory experiments, we demonstrated that ethanol in the vapor matrix suppressed the olfactory detection of key odorants in distilled spirits, with some chemical groups being more affected than others. This suppression effect increased as ethanol concentration rose. Notably, our results showed that ethanol’s pharmacodynamic effect plays the primary role in elevating ODTs in ethanol/water solutions, and this effect intensifies as ethanol concentration in the liquid matrix increases. These findings highlight the significant role of ethanol concentration in the vapor matrix and provide scientific support for practices such as diluting spirits or using specifically shaped glassware to lower ethanol headspace concentration during whiskey nosing (odor evaluation). Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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18 pages, 3877 KiB  
Article
Changes in the Profile of Phenolic Compounds and in the Antioxidant, Hypoglycemic, and Antidiabetic Activities of a Beverage Based on Sesame By-Product Caused by the Simulated Gastrointestinal Digestion Process
by Jonhatan Carrasco-Chávez, María Fernanda Quintero-Soto, Rosalio Velarde-Barraza, Ignacio Alfredo Rivero-Espejel, Ismael Díaz-Peña, Martha Elena Vázquez-Ontiveros, Ramona Julieta Espinoza-Moreno, Luz Adriana Ontiveros-García, Jesús Mateo Amillano-Cisneros, Janitzio Xiomara K. Perales-Sánchez, Oscar Daniel Argüelles-López, Fernando Salas-López and Jennifer Vianey Félix-Medina
Beverages 2024, 10(4), 115; https://doi.org/10.3390/beverages10040115 - 26 Nov 2024
Viewed by 427
Abstract
The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as the antioxidant, antidiabetic, and hypoglycemic [...] Read more.
The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as the antioxidant, antidiabetic, and hypoglycemic properties of a beverage from sesame by-products was analyzed. Oral digestion significantly decreased the total phenolic content of the beverage, while the total flavonoid content increased. Both phytochemicals increased after gastric and intestinal digestion. Twenty-five phenolic compounds were characterized in the sesame by-product beverage, including feruloylquinic acid, which was present in all the digestive fractions analyzed. The most abundant free phenolic was quercetin, which was also present in all the digested fractions. On the other hand, the most abundant phenolic in the digested fractions was isorhamnetin. During gastrointestinal digestion, the antioxidant activity and inhibitory effects on the α-glucosidase and DPP-IV of the beverage significantly improved, while the ability to inhibit the α-amylase significantly increased during oral digestion, remaining constant throughout digestion. Correlation analysis indicated that flavonoids, including quercetin, may be the compounds with the greatest effect on the evaluated activities. The results of this study not only improve the understanding of the impact of gastrointestinal digestion on the bioaccessibility of phenolic compounds but also suggest potential applications in formulating functional foods with enhanced antioxidant, hypoglycemic, and antidiabetic properties, contributing to the development of health-promoting food products. Full article
(This article belongs to the Topic Advances in Analysis of Food and Beverages)
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8 pages, 1213 KiB  
Article
Investigation of Elemental Composition in White Wine Treated with Varying Doses of Bentonite
by Elisaveta Mladenova, Ivan Bakardzhiyski and Eva Dimitrova
Beverages 2024, 10(4), 114; https://doi.org/10.3390/beverages10040114 - 25 Nov 2024
Viewed by 393
Abstract
The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite (activated calcium bentonite) at increasing doses, from [...] Read more.
The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite (activated calcium bentonite) at increasing doses, from 0.3 to 3.0 g/L. Following acid mineralization, the content of some important elements was determined. The elements Al, Ba, Cd, Cu, Cr, Fe, Mg, Mn, P, Pb, and Zn were measured by inductively coupled plasma with optical emission spectrometry (ICP-OES), while flame atomic absorption spectrometry (FAAS) was used for the determination of Ca, K, and Li. Depending on the applied dose, the bentonite changed the concentration of the determined elements in different ways. Results indicated that higher doses of bentonite led to an increase in Al, Ca, and Fe content, while Cu and Zn initially rose with low doses before declining to near-baseline levels with higher doses. Full article
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13 pages, 566 KiB  
Review
The Effect of Rooibos Tea (Aspalathus linearis) Consumption on Human Health Outcomes: A Systematic Literature Review
by Kathryn E. Speer, Jeanine L. Marnewick, Simeon E. H. Davies, Murray Turner, Viktoriya L. Nikolova, Richard Day, Andrew J. McKune and Nenad Naumovski
Beverages 2024, 10(4), 113; https://doi.org/10.3390/beverages10040113 - 22 Nov 2024
Viewed by 633
Abstract
Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted following PRISMA 2020 guidelines (PROSPERO ID: CRD42023467829) to evaluate the potential association between rooibos tea [...] Read more.
Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted following PRISMA 2020 guidelines (PROSPERO ID: CRD42023467829) to evaluate the potential association between rooibos tea consumption and health outcomes. Relevant articles were searched from journal inception until October 2024 using five electronic databases (CINAHL, MEDLINE, Scopus, Web of Science Core Collection and Google Scholar) and one register (Cochrane Clinical Register of Controlled Trials). Included studies involved consumption of any rooibos tea beverage or supplement in humans 18 years or older and reported any health outcomes measured pre- and post-intervention. Following article screening and full text review, eight studies (175 participants) fulfilled the inclusion criteria and investigated the effects of rooibos consumption on biological [blood (n = 6); urine (n = 1)] and physiological [heart metrics (n = 2); muscle strength (n = 1)] health markers. Based on the included studies, the findings suggest benefits of rooibos consumption, particularly related to cardiometabolic health, with five studies supporting significant (p < 0.05) results. However, there is insufficient evidence to support the health benefits of rooibos consumption given the limited studies meeting inclusion criteria, the narrow scope of markers assessed and interstudy heterogeneity. Full article
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18 pages, 3459 KiB  
Article
Effect of Mitophagy-Related Gene Regulation on Antioxidant Activity of Lager Yeast
by Jinjing Wang, Wanqi Cheng, Chunfeng Liu, Chengtuo Niu, Feiyun Zheng, Qi Li, Viktorie Svadbová, Michaela Kubáňová, Jaroslav Zelenka and Tomáš Ruml
Beverages 2024, 10(4), 112; https://doi.org/10.3390/beverages10040112 - 21 Nov 2024
Viewed by 358
Abstract
Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast. However, the relationship between mitophagy [...] Read more.
Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast. However, the relationship between mitophagy and the antioxidant capacity of yeast is still unclear. Previous studies indicated that ATG gene family in mitophagy significantly affects the antioxidant capacity of yeast cells in beer brewing. Herein, the expression of ATG8, ATG11, ATG32, DNM1, and MMM1 genes was regulated. The results showed that the overexpression of ATG8 and ATG11 significantly reduced the intracellular ROS contents to 52.05% and 22.57% of the initial state, respectively, and helped to maintain a high mitochondrial vitality during serial fermentation. Disruption of ATG8, ATG11 and ATG32 resulted in significant decrease in cell vitality when exposed to H2O2 stimulation. Meanwhile, the disruptions of these genes were detrimental to the balance of intracellular ROS. Excess DNM1 activity could affect the cellular energy balance and ATP depletion under prolonged stress conditions. The repression of MMM1 led to lower ATP levels during serial beer fermentation. The ATG8, ATG11, and ATG32 genes might be potential targets for regulating the antioxidant capacity of yeast. The current work provides new insights into improving the antioxidant capacity of yeast through mitophagy regulation. Full article
(This article belongs to the Section Malting, Brewing and Beer)
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16 pages, 3612 KiB  
Article
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages
by Caterina Nicolotti, Javier Sanz Moxo, Benedetta Bottari, Martina Cirlini, Valentina Bernini, Monica Gatti, Ralph Urbatzka and Francesco Martelli
Beverages 2024, 10(4), 111; https://doi.org/10.3390/beverages10040111 - 20 Nov 2024
Viewed by 533
Abstract
The demand for functional beverages with clean labels is growing. Arthrospira platensis and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented A. platensis and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and [...] Read more.
The demand for functional beverages with clean labels is growing. Arthrospira platensis and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented A. platensis and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and antioxidant properties. An in situ test was also conducted to assess antimicrobial activity in commercial soft drinks against Escherichia coli. Arthrospira platensis was fermented with five different QPS LAB strains: Limosilactobacillus fermentum UPCCO 1986, Companilactobacillus farciminis UPCCO 4841, Levilactobacillus brevis UPCCO 4873, Lentilactobacillus diolivorans UPCCO 5571, and Latilactobacillus curvatus UPCCO 6133, obtaining good results in aerobic and anaerobic conditions. The results have shown that the most versatile strain in fermenting biomass is L. brevis UPCCO 4873. Important in vitro antimicrobial activity was seen against Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. The extracts that exerted the highest antimicrobial activity (4841AE/AN, 5571AE, and 6133AN) were assessed for the in situ antimicrobial activity against E. coli ATCC 11229. Overall, the antimicrobial activity of the extracts was concentration-dependent, with higher concentrations exhibiting bactericidal effects and lower concentrations displaying bacteriostatic effects. Extracts from fermented A. platensis have also significantly reduced the neutral lipid reservoirs, which were not observed without fermentations. The strongest lipid-reducing effect was obtained with A. platensis fermented with Levilactobacillus brevis UPCCO 4873. This work opens the possibility of developing bioactive extracts or natural preservatives from fermented microalgae to be used in novel functional beverages. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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17 pages, 956 KiB  
Article
Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials
by Aikaterini Karampatea, Adriana Skendi, Maria Irakli and Elisavet Bouloumpasi
Beverages 2024, 10(4), 110; https://doi.org/10.3390/beverages10040110 - 18 Nov 2024
Viewed by 477
Abstract
For a long time, sulfur dioxide (SO2) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. [...] Read more.
For a long time, sulfur dioxide (SO2) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the expected trend for the near future is to keep reducing the concentration of sulfites, many investigations focus on alternative chemical, biological, or physical processes. This study aims to evaluate the chemical, antioxidant, and sensory impact of a plant-based product used as sulfur dioxide replacement (SDR) in white, rosé, and red wines produced as a result of the application of different vinification protocols. The physicochemical and sensory evaluation of the different wines produced showed that this plant-based product could be a good candidate, but appropriate winemaking treatments and optimization are needed to limit wine defects. Full article
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13 pages, 302 KiB  
Review
Beer with Probiotics: Benefits and Challenges of Their Incorporation
by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira and Cláudia Pinho
Beverages 2024, 10(4), 109; https://doi.org/10.3390/beverages10040109 - 14 Nov 2024
Viewed by 980
Abstract
Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this [...] Read more.
Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics improves or adds value to beer and which variables influence the viability of the process. This is a narrative review of the literature with research in the PubMed, Web of Science, and b-on databases for articles related to the incorporation of probiotics in beer and the variables that influence the process. The results demonstrated that the incorporation of probiotics into beer faces technical challenges such as probiotic selection, pH, the presence of alcohol, and beer’s production and storage temperatures. However, strategies such as immobilizing probiotics in alginate, alginate–silica, and durian husk powder, fermentation with the yeast Saccharomyces cerevisiae var. boulardii, and co-fermentation with probiotics permit us to overcome these barriers. Thus, incorporating probiotics into beer brings added value, potentially increasing antioxidant activity and phenolic compound content and providing unique flavors and aromas. Nevertheless, strict control of the technical conditions involved is necessary to ensure probiotic viability and the health benefits they confer. Full article
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12 pages, 645 KiB  
Article
Impact of Water Ionic Chemistry on Kombucha Fermentation
by Katherine A. Thompson-Witrick, Olivia Sundman, Sadie Disselkoen, Nicholas Hanson, Cheyenne Butler, Victoria Jordan, Ian Galbraith, Jada Spake, Seiler Pollock and Drew M. Budner
Beverages 2024, 10(4), 108; https://doi.org/10.3390/beverages10040108 - 13 Nov 2024
Viewed by 462
Abstract
Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to [...] Read more.
Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to have numerous health benefits. While there is a wide variation in kombucha composition, little is known about the impact water’s chemistry has on the fermentation and the resulting kombucha. Brewing water for kombucha was altered using the following ions: bicarbonate, chloride, calcium, magnesium, and sulfate at different concentrations. Pre-(tea) and post-(kombucha) fermentation (kombucha) products were analyzed for total acidity, pH, free amino nitrogen (FAN), total phenols, antioxidants, and biological components. A one-way ANOVA was run to determine statistical (p < 0.05) differences between the characteristics analyzed. Statistical differences were observed between the different water chemistry ions for all of the characteristics analyzed. Further investigation into the impact water chemistry has on flavor analysis is required. The information obtained from this research can be used to help producers to make kombuchas with an optimized chemical profile and improved antioxidant potentials. Full article
(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)
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16 pages, 1035 KiB  
Article
Volcanic Terroirs: Exploring Minerals in Canary Red Wine
by Jesus Heras-Roger, Carlos Díaz-Romero, Javier Darias-Rosales and Jacinto Darias-Martín
Beverages 2024, 10(4), 107; https://doi.org/10.3390/beverages10040107 - 7 Nov 2024
Viewed by 670
Abstract
The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples [...] Read more.
The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples using flame absorption spectrometry. The study revealed slight mineral profile differences between recently introduced international grape cultivars and traditional ungrafted varieties. A significant correlation was found between K and Mg, highlighting their roles in vine physiology. The results indicated that Tenerife wines had elevated Fe and Mn, Lanzarote wines showed higher Na (likely from marine aerosols), and La Gomera wines had significantly high Mn. Linear discriminant analysis demonstrated that Mn, Mg, and Na differentiated wines by island with 85% classification accuracy, while Cu and Fe correlated with wine ageing. These findings emphasize the influence of volcanic soils and microclimate on mineral profiles, supporting mineral analysis as a cost-effective tool for classifying red wines by origin. This study offers insights into how terroir, grape cultivar, and winemaking practises define the unique characteristics of Canary Island wines. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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17 pages, 1266 KiB  
Article
Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit
by Anukriti Vashishtha, Kieran N. Kilcawley, Iwona Skibinska, Stephen Whelan, John L. Byrne, Guiomar Garcia-Cabellos and Sinead Morris
Beverages 2024, 10(4), 106; https://doi.org/10.3390/beverages10040106 - 5 Nov 2024
Viewed by 693
Abstract
Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings [...] Read more.
Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings suggest that it also holds importance for distilled spirits. The expanding Irish distilling sector is shifting towards local raw materials such as wheat and rye, driven by regulatory changes, economic benefits, and consumer demand for sustainable local products. This research examines the effects of wheat variety, geographical location, and harvest year on grain composition and volatile composition of the new make spirit. For this study, twenty lab-scale wheat whiskey samples were produced from five different wheat varieties grown at two different locations in Ireland over two consecutive years. The wheat samples were analysed for grain composition and the volatile profiling of new make spirit samples by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS). A total of fifty-one volatile compounds were detected, with ethanol, ethyl acetate, phenyl ethyl alcohol, and 3-methyl-1-butanol being predominant. Principal component analysis revealed that both the harvest year and geographical location moderately influenced the volatile compound distribution of the new make spirit, which is explained by a 43.25% variance. ANOVA analysis revealed that grain composition was significantly influenced by harvest year, location, and wheat variety. The 2020 samples showed higher protein and β-glucan content, whereas samples from the location Tipperary had higher starch content. This study indicates that terroir—specifically seasons (year) and geography (location)—affects the characteristics of wheat-based Irish whiskey, highlighting opportunities for distillers to differentiate their products by leveraging local environmental factors. Full article
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17 pages, 3510 KiB  
Article
Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine
by Francesco Tedesco, Rocchina Pietrafesa, Gabriella Siesto, Carmen Scieuzo, Rosanna Salvia, Patrizia Falabella and Angela Capece
Beverages 2024, 10(4), 105; https://doi.org/10.3390/beverages10040105 - 28 Oct 2024
Viewed by 635
Abstract
Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from Aspergillus niger is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial [...] Read more.
Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from Aspergillus niger is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial efficiency of chitosan from crustaceans and insects (Hermetia illucens) against non-Saccharomyces yeasts in wine. For this aim, the first step was to evaluate the effect of crustacean chitosan, tested both alone and in combination with low sulphur dioxide (SO2) concentrations, on the cell viability of 20 non-Saccharomyces strains in the first step of fermentations inoculated with each strain. Furthermore, the strain resistance to crustacean- and insect-based chitosan was evaluated in agarized media, together with the addition of different antimicrobial concentrations. Finally, the efficiency of different antimicrobial treatments was evaluated during laboratory-scale fermentations inoculated with a selected S. cerevisiae strain. The tested strains exhibited medium/high resistance to the chitosan; in some cases, the behaviour varied in the function of species/strain, and only four strains exhibited different resistance levels, depending on the chitosan source. The addition of chitosan alone during fermentation inoculated with S. cerevisiae showed lower antimicrobial activity than SO2, but the combined use with SO2 showed a better effect than chitosan alone. The evaluation of the suitability of chitosan obtained from a sustainable source, such as insects, will allow us to give new information on the future applications of this natural compound for the production of wine with low sulphite content. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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21 pages, 3994 KiB  
Article
Supplementation of Chlorella vulgaris Extracts During Brewing: The Effects on Fermentation Properties, Phytochemical Activity and the Abundance of Volatile Organic Compounds
by Queency N. Okechukwu, Parise Adadi and Elena G. Kovaleva
Beverages 2024, 10(4), 104; https://doi.org/10.3390/beverages10040104 - 28 Oct 2024
Viewed by 842
Abstract
Chlorella vulgaris, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of C. vulgaris extracts on fermentation kinetics, sensory characteristics, phytochemical composition, antioxidant activity, [...] Read more.
Chlorella vulgaris, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of C. vulgaris extracts on fermentation kinetics, sensory characteristics, phytochemical composition, antioxidant activity, and the abundance of volatile organic compounds (VOCs) in treated versus control beers. The bioactive compounds from C. vulgaris were extracted using an ultrasound-assisted method with water as the solvent. A German Pilsner-style lager beer (GPB) was brewed and supplemented with 0.5, 1, and 5 g/L of C. vulgaris extracts prior to primary fermentation. Yeast viability, °Brix, and pH levels were monitored to assess fermentation progress. Phytochemical composition was analyzed by quantifying total polyphenols and flavonoids. The antioxidant activity of the beer was evaluated using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide assays. The addition of C. vulgaris extracts resulted in increased yeast viability and slight variations in gravity during the 7-day fermentation period. Moreover, the beers supplemented with C. vulgaris extracts demonstrated higher levels of total polyphenols, flavonoids, and antioxidant activity compared to the GPB. Specific volatile organic compounds, including 2-methyl-1-propanol, 1-hexanol, isopentyl hexanoate, 2-methylpropyl octanoate, β-myrcene, and geranyl acetate, were significantly more abundant (p < 0.05) in the treated beers than in the control. Sensory evaluations revealed a favorable impact of the treatment on aroma scores compared to the GPB. Overall, the findings indicate that C. vulgaris extracts could be a valuable ingredient for developing functional beers with enhanced health benefits, particularly regarding antioxidant activity. Additionally, the results underscore the importance of exploring innovative approaches that utilize natural sources like Chlorella to enrich the nutritional profile and sensory qualities of fermented products. Full article
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17 pages, 4155 KiB  
Article
Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods
by Arnau Just-Borràs, Monserrat Alday-Hernández, Aitor García-Roldán, Marco Bustamante, Jordi Gombau, Pedro Cabanillas, Nicolas Rozès, Joan Miquel Canals and Fernando Zamora
Beverages 2024, 10(4), 103; https://doi.org/10.3390/beverages10040103 - 24 Oct 2024
Viewed by 572
Abstract
Sparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and [...] Read more.
Sparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and sensory characteristics of a representative selection of commercial sparkling wines produced using the ancestral and traditional methods. Ancestral sparkling wines were more heterogeneous than traditional sparkling wines, as some of them showed lower internal pressure, higher turbidity, higher color intensity and lower effervescence. These differences are probably due to the fact that the protocol for making sparkling wines using the ancestral method is not as well defined as that for traditional sparkling wines. However, the ancestral method has the advantage of being able to work with riper grapes and a lower sulfur dioxide dosage. Full article
(This article belongs to the Special Issue Sparkling Wines)
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19 pages, 2857 KiB  
Article
Fermentative and Enological Features of Saccharomyces cerevisiae Populations Generated Through Adaptive Laboratory Evolution
by Maria Mavrommati, Stefania Christofi, Stamatina Kallithraka, Seraphim Papanikolaou and George Aggelis
Beverages 2024, 10(4), 102; https://doi.org/10.3390/beverages10040102 - 22 Oct 2024
Viewed by 716
Abstract
Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved Saccharomyces cerevisiae populations with improved fermentative abilities compared to their parental strains in synthetic broths. Herein, we evaluated [...] Read more.
Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved Saccharomyces cerevisiae populations with improved fermentative abilities compared to their parental strains in synthetic broths. Herein, we evaluated the qualities of the abovementioned evolved populations under real winemaking conditions, using the grape musts Assyrtiko and Roditis. The ethanol-tolerant populations evolved solely with glucose delayed to complete the fermentation due to slow fructose assimilation, albeit showing improved ethanol yields, compared to their parental strains. The volatile compounds of the evolved populations were significantly different from those of parental strains. Statistically significant differences were observed in the organoleptic profiles between the evolved populations’ and parental strains’ wines. Notably, wine from one evolved population (BLR200) was rated higher in overall aroma and quality. This study supports the magnitude of ALE strategies for the generation of novel wine yeasts. Full article
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15 pages, 638 KiB  
Article
The Comparison and Brewing Value of Saaz Hop Pedigree
by Jana Olšovská, Lenka Straková, Vladimír Nesvadba, Tomáš Vrzal and Jaroslav Přikryl
Beverages 2024, 10(4), 101; https://doi.org/10.3390/beverages10040101 - 22 Oct 2024
Viewed by 625
Abstract
The well-known hop variety, Saaz, which gives the Pilsner lager beer its characteristic hop aroma, may be threatened by climate change in the future. Therefore, new Saaz-related hop varieties, including Saaz Late, Saaz Brilliant, Saaz Comfort, and Saaz Shine, were recently bred. A [...] Read more.
The well-known hop variety, Saaz, which gives the Pilsner lager beer its characteristic hop aroma, may be threatened by climate change in the future. Therefore, new Saaz-related hop varieties, including Saaz Late, Saaz Brilliant, Saaz Comfort, and Saaz Shine, were recently bred. A comparison study was carried out to evaluate whether these varieties are acceptable for traditional lagers. For this purpose, sensorial and chemical analyses of hops and related beers, namely, an analysis of hop resins and oils, were performed. Sensory profiles of Saaz varieties are very similar (fine, hoppy aroma; floral; herbal), except for Saaz Comfort, which has a slightly higher aroma intensity, and Saaz Shine, which has the most noticeable fruity scent, with traces of citrus. The chemical profiles are also very similar, with α-humulene, β-pinene, (E)-β-farnesene, β-caryophyllene, and myrcene being the most abundant. Decoction mashing and kettle hopping technology with bottom fermentation show that the compared varieties result in very similar lager beers with hoppy, floral, herbal, fruity, and spicy aromas. Typical hop oils include farnesol, linalool, methyl geranate, β-pinene, and limonene. The high concentration of farnesol in beer correlates with the concentrations of (E)-β-farnesene and farnesol in hops. New Saaz varieties are widely used to produce Pilsner lager without affecting the traditional sensory aroma of this widespread style. Varieties have a higher yield of approximately 25% and bitter acid concentrations of approximately 15%, with Saaz Comfort comprising approximately 100%. Furthermore, the concentration of hop oils is approximately 40% higher in Saaz Shine than a traditional Saaz variety. Moreover, Saaz Shine and Saaz Comfort have very good resistance to drought, which is an important property from a climate change perspective. Full article
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17 pages, 1375 KiB  
Review
Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake
by Angela D’Amico, Carla Buzzanca, Enrica Pistorio, Maria Grazia Melilli and Vita Di Stefano
Beverages 2024, 10(4), 100; https://doi.org/10.3390/beverages10040100 - 21 Oct 2024
Viewed by 1335
Abstract
In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. [...] Read more.
In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers’ tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants. Full article
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15 pages, 1020 KiB  
Article
Cider Terroir: Influence of Regionality on Australian Apple Cider Quality
by Madeleine L. Way, Joanna E. Jones, Ian Hunt, Robert G. Dambergs and Nigel D. Swarts
Beverages 2024, 10(4), 99; https://doi.org/10.3390/beverages10040099 - 19 Oct 2024
Viewed by 849
Abstract
Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. [...] Read more.
Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. Ciders produced from these apples were analysed for base quality characteristics, including total phenolic content (TPC), pH, total soluble solids (TSS) and titratable acidity (TA). Across both seasons, region had a significant influence on TPC, with the region model explaining approximately 25% of the variation in TPC. TSS and TA were significantly influenced by an interaction between variety and region, with the model accounting for approximately 60% and 75% of the variation, respectively, over both seasons. An interaction between variety and region influenced pH results in the first season, with only mean effects in the second season. A climate model was developed using average rainfall data and growing degree days (GDDs). Differences in climate accounted for most, but not all, of the regional variation observed in cider quality measurements. These results demonstrate that the apple growing region can significantly impact the resulting cider quality. Such findings are critical for supporting cider producers to make informed decisions when sourcing fruit. Full article
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9 pages, 741 KiB  
Article
Pruning and In-Season Canopy Manipulation Affects MidSouth Juice and Wine Phenolic Content
by Haley Williams, Eric Stafne, Yan Zhang and Sam Chang
Beverages 2024, 10(4), 98; https://doi.org/10.3390/beverages10040098 - 10 Oct 2024
Viewed by 712
Abstract
Low total soluble solids and high titratable acidity limit MidSouth use as a varietal red wine grape. While canopy management practices were reported not to have enough of an effect on these primary metabolites, they could potentially improve MidSouth secondary metabolites, broadening its [...] Read more.
Low total soluble solids and high titratable acidity limit MidSouth use as a varietal red wine grape. While canopy management practices were reported not to have enough of an effect on these primary metabolites, they could potentially improve MidSouth secondary metabolites, broadening its potential as a wine grape. Two studies assessed the effects of different canopy management treatments on monomeric anthocyanin pigments and total phenolic content in MidSouth juice and wine. The first study compared early pruning, early pruning with leaf removal, normal pruning with leaf removal, and normal pruning. Early pruning with leaf removal showed higher total phenolics in juice and wine in 2021 but lower levels in 2020. The second study evaluated leaf removal, shoot thinning, or neither leaf removal nor shoot thinning. Leaf removal resulted in higher anthocyanins and total phenolics in 2021 juice, while shoot thinning increased total phenolics in 2021 juice and both anthocyanins and phenolics in 2021 wine. Shoot thinning demonstrated the most consistent improvement in phenolic content. MidSouth grapes can produce a range of wine phenolic content, depending on canopy management and postharvest treatment. Further investigation is needed to understand yearly variations and optimize MidSouth for regional red wine production. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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12 pages, 745 KiB  
Review
The Importance of Cleaning and Sanitation in Homebrewing
by Kristina Habschied, Vinko Krstanović and Krešimir Mastanjević
Beverages 2024, 10(4), 97; https://doi.org/10.3390/beverages10040097 - 5 Oct 2024
Viewed by 723
Abstract
The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers [...] Read more.
The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers need to employ more effort than the standardized brewing industry. Cleaning and sanitation ask for a meticulous and thorough, almost perfect cleaning and sanitation pattern in order to ensure healthy fermentation and safe beer. The implementation of cleaning and sanitation methods can greatly prolong the lifespan of kegged or bottled beer and accent the excellent aromas and taste of homebrewed beer. Since there is a lack of scientific literature concerning this aspect of brewing, this paper is conceptualized as a review that covers all the major concerning/hazardous points in homebrewing and summarizes potential actions to maximize cleaning and sanitation efficiency in the homebrewing process. Full article
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21 pages, 6186 KiB  
Article
Flash Vacuum Expansion of Maradol Papaya (Carica papaya L.) for Producing an Antioxidant-Potential Dairy Beverage Fermented by Limosilactobacillus fermentum J24
by Jesús Ayala Zavala, Teresita de Jesús Castillo Romero, José Isidro Méndez Romero, Lourdes Santiago López, Aarón Fernando González Córdova, Adrián Hernández Mendoza, Belinda Vallejo Cordoba and Manuel Vargas Ortiz
Beverages 2024, 10(4), 96; https://doi.org/10.3390/beverages10040096 - 5 Oct 2024
Viewed by 808
Abstract
This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that [...] Read more.
This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that the dairy beverage with the control puree exhibited higher microbial growth than the FVE puree. Phenolic content increased during fermentation in both formulations. However, the antioxidant capacity was higher in the dairy beverage with control puree. A Pearson correlation analysis revealed a strong positive correlation between microbial load and antioxidant properties in the dairy beverage with control puree. In conclusion, the control puree promoted a higher growth of Limosilactobacillus fermentum J24 and better antioxidant properties in the papaya dairy beverage. These findings lay the groundwork for developing a potential functional dairy beverage based on papaya, effectively utilizing the fruit, reducing pollution, and adding value. This study also opens avenues for further research and development in functional dairy beverages, particularly those incorporating fruit-based ingredients. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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11 pages, 841 KiB  
Article
Sensory Discrimination Tests for Low- and High-Strength Alcohol
by Ari Franklin, Kevin D. Shield, Jürgen Rehm and Dirk W. Lachenmeier
Beverages 2024, 10(4), 95; https://doi.org/10.3390/beverages10040095 - 2 Oct 2024
Viewed by 659
Abstract
Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals [...] Read more.
Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals trained in sensory analysis. Experiment 1 used a wide-range discrimination test to estimate low- to high-strength beverages (0–60% alcohol by volume (ABV) in 10% intervals). Experiment 2 included a narrower range of intermediate to high strengths (25–45% ABV in 5% intervals). Experiment 3 used 3-alternative forced choice tests (ISO 13301) to discriminate between beverages of varying strengths. Experiment 1 (n = 16) indicated that estimation ability was dependent upon the beverages’ ABV; as ABV increased, estimation significantly decreased (p < 0.005). These findings were not replicated in Experiment 2 (n = 13). In Experiment 3 (n = 17), a significant perceptible difference between high- and low-strength samples was observed in two of nine conditions (35% vs. 31% ABV (p = 0.009); 41% vs. 37% ABV (p = 0.037)). While people can detect large differences in beverage ABVs, they may have a moderate to poor ability to discriminate between beverages of similar strengths. These findings provide support for public health interventions that promote lower-strength alcoholic beverages. Full article
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17 pages, 1060 KiB  
Article
Application of HPLC Coupled with a Charged Aerosol Detector to the Evaluation of Fructose, Glucose, Sucrose, and Inositol Levels in Fruit Juices, Energy Drinks, Sports Drinks, and Soft Drinks
by Małgorzata Grembecka, Anna Lebiedzińska and Piotr Szefer
Beverages 2024, 10(4), 94; https://doi.org/10.3390/beverages10040094 - 1 Oct 2024
Viewed by 696
Abstract
The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 [...] Read more.
The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 sports drinks, 15 soft drinks, 14 fruit drinks, 7 fruit nectars, and 22 fruit juices were analyzed by HPLC-CAD. The method was validated, and it was characterized by a wide concentration range (1–150 µg/mL), sensitivity, and good accuracy (94.9–103%). The results showed significant variation in fructose, glucose, and sucrose concentrations in energy drinks, sports drinks, soft drinks, fruit drinks, fruit nectars, and juice. The highest total sugar contents (fructose, glucose, sucrose, and inositol) were found in energy drinks (14.2 g/100 mL), followed by fruit nectars (13.7 g/100 mL) and soft drinks (12.7 g/100 mL). Statistical analysis (Spearman correlation test, Kruskal–Wallis test) of the data showed significant relationships between particular sugars in the analyzed products. Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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14 pages, 1113 KiB  
Article
Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes
by Ana Schön, Julia Switulla, Larissa Luksch, Julia Pesl, Ralf Kölling and Daniel Einfalt
Beverages 2024, 10(4), 93; https://doi.org/10.3390/beverages10040093 - 30 Sep 2024
Viewed by 788
Abstract
The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen [...] Read more.
The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen supplementation, the addition of diammonium phosphate (DAP) and amino acids (AS) accelerated fermentation and reduced the fermentation duration by 4–6 days in three out of four investigated fruit varieties. One pear variety showed sluggish fermentation, which was slightly improved by reducing the particle size (<3 mm) and significantly improved by nitrogen addition. Notably, AS supplementation resulted in a significant reduction in residual sugar concentrations and led to the highest yeast biomass accumulation across all four fruit mashes. Nitrogen supplementation significantly altered the composition of aroma-active volatiles, notably by increasing higher alcohols such as propyl alcohol, 2-methylpropanol, isoamyl alcohol, and 2-methylbutanol. The addition of AS was more effective in increasing higher alcohols, such as isoamyl alcohol and phenethyl alcohol, while decreasing the off-flavor acetaldehyde. Full article
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