Beverages

13 pages, 790 KiB

Open AccessArticle

Determination of Phthalates in Purified Drinking Water in Italy

by Claudia Lino, Serena Indelicato, David Bongiorno, Fabio D’Agostino, Sergio Indelicato and Giuseppe Avellone

Beverages 2025, 11(3), 92; https://doi.org/10.3390/beverages11030092 - 13 Jun 2025

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Abstract

This study investigated the presence and concentration of selected phthalates in municipal tap waters and purified waters sourced from domestic water purifiers and municipal reverse osmosis-based supplies. Five target compounds: Diethyl phthalate (DEP), Diisobutyl phthalate (DiBP), Butyl octyl phthalate (BOP), Dibutyl phthalate (DBP), [...] Read more.

This study investigated the presence and concentration of selected phthalates in municipal tap waters and purified waters sourced from domestic water purifiers and municipal reverse osmosis-based supplies. Five target compounds: Diethyl phthalate (DEP), Diisobutyl phthalate (DiBP), Butyl octyl phthalate (BOP), Dibutyl phthalate (DBP), and bis(2-ethylhexyl) phthalate (DEHP) were identified and quantified in the samples using the solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) method. The analytical protocol demonstrated good sensitivity, precision, and accuracy, with low limits of detection and quantification, making it suitable for routine monitoring applications. Phthalates were detected in all samples, including both inlet and treated water, highlighting their widespread occurrence. The results show a significant percentage of reduction in total phthalate concentrations (from 4% to 53%; 30% on average) in purified water samples compared to untreated inlet water, thereby indicating the potential efficacy of such systems in reducing organic pollutants. Risk assessment based on the EFSA guidelines showed that the estimated daily intakes for all detected phthalates remained well below tolerable daily intake limits for both adults and toddlers. The findings underscore the importance of monitoring phthalates in drinking water and support the implementation of regular maintenance strategies for filtration devices. The analytical approach developed may be adopted as a cost-effective tool for water quality assessment and offers promising potential for broader application in public health and commercial water treatment systems. Full article

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14 pages, 1525 KiB

Open AccessArticle

Accurate Determination of 24 Water-Soluble Synthetic Colorants in Premade Cocktail Using Ultra-Performance Liquid Chromatography with Diode Array Detection

by Kang Ma, Yiwen Zhang and Taipeng Wu

Beverages 2025, 11(3), 91; https://doi.org/10.3390/beverages11030091 - 12 Jun 2025

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Abstract

A rapid, traceable, and highly sensitive method was developed for the simultaneous separation and quantification of 24 water-soluble synthetic colorants in premade cocktails, utilizing ultra-performance liquid chromatography coupled with diode array detection (UPLC-DAD). The purity of each colorant was individually confirmed through multi-wavelength [...] Read more.

A rapid, traceable, and highly sensitive method was developed for the simultaneous separation and quantification of 24 water-soluble synthetic colorants in premade cocktails, utilizing ultra-performance liquid chromatography coupled with diode array detection (UPLC-DAD). The purity of each colorant was individually confirmed through multi-wavelength analysis. Chromatographic conditions, including mobile phase composition and gradient elution, were meticulously optimized, achieving the separation of the 24 colorants on a BEH C18 column using a linear gradient elution within 16 min. The mobile phase consisted of an ammonium acetate solution (100 mmol/L, pH 6.25) and a mixed organic solvent of methanol and acetonitrile (2:8, v/v). The method exhibited excellent linearity across the concentration range of 0.005–10 μg/mL, with limits of detection (LODs) ranging from 0.66 to 27.78 μg/L for all 24 colorants. The method also demonstrated good precision (0.1–4.9%) at various concentration levels and recoveries ranging from 87.8% to 104.5% at spiked concentrations of 0.1, 0.5, and 1.0 μg/mL. A comparison with other published methods for colorant determination in food samples using HPLC-DAD and LC-MS (2014–2024) revealed that the proposed method offers superior performance in terms of the number of analytes detected, lower limits of detection, and reduced analytical time. Finally, the method was successfully applied to the analysis of colorants in premade cocktails from different sources. Full article

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

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18 pages, 1287 KiB

Open AccessArticle

Oenological Performances of New White Grape Varieties

by Aécio Luís de Sousa Dias, Charlie Guittin-Leignadier, Amélie Roy, Somaya Sachot, Faïza Maçna, Damien Flores, Emmanuelle Meudec, Jean-Claude Boulet, Nicolas Sommerer, Aurélie Roland, Marie-Agnès Ducasse and Jean-Roch Mouret

Beverages 2025, 11(3), 90; https://doi.org/10.3390/beverages11030090 - 11 Jun 2025

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Abstract

The wine industry aims to reduce pesticide use by utilizing disease-resistant grape varieties, although their oenological potential remains underexplored. This study aimed to evaluate their oenological potential compared to traditional ones. Musts from resistant (Souvignier Gris, Sauvignac, Voltis, and Floreal) and traditional (Chardonnay, [...] Read more.

The wine industry aims to reduce pesticide use by utilizing disease-resistant grape varieties, although their oenological potential remains underexplored. This study aimed to evaluate their oenological potential compared to traditional ones. Musts from resistant (Souvignier Gris, Sauvignac, Voltis, and Floreal) and traditional (Chardonnay, Sauvignon Blanc, and Viognier) varieties were fermented at laboratory scale with online CO₂ monitoring, and two yeasts were used to study varietal responses to yeast impact. Wines were analyzed for metabolites from central carbon metabolism, aromas (varietal thiols, ethyl esters, acetate esters, and higher alcohols), and phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, and flavonols) using (U)HPLC methods. Principal component analysis (PCA) of all variables revealed Souvignier Gris grouped with a Sauvignon Blanc sample, partially due to varietal thiols. PCA of aromas (PC1: 37.7%, PC2: 17.8%) showed that Souvignier Gris and Sauvignac exhibited similar behavior to Sauvignon Blanc. The heat map of 19 phenolics showed Sauvignac and Sauvignon Blanc clustered, with lower phenolic abundance. This preliminary work contributes to a detailed characterization of the oenological potential of these new varieties and constitutes an essential step in identifying which traditional and well-known varieties they resemble. This will then enable the recommendation of cellar itineraries adapted to their profile. Full article

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

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18 pages, 306 KiB

Open AccessReview

Stable Isotope Analysis of Alcoholic Beverages: A Review

by Alberto Roncone and Luana Bontempo

Beverages 2025, 11(3), 89; https://doi.org/10.3390/beverages11030089 - 10 Jun 2025

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Abstract

Alcoholic beverages represent a sector of significant economic and cultural importance but are also susceptible to fraud and adulteration, which can compromise their quality and authenticity. Isotopic analyses have become increasingly valuable tools for tracing the geographical origin and ensuring the quality control [...] Read more.

Alcoholic beverages represent a sector of significant economic and cultural importance but are also susceptible to fraud and adulteration, which can compromise their quality and authenticity. Isotopic analyses have become increasingly valuable tools for tracing the geographical origin and ensuring the quality control of products such as wine, beer, and distilled spirits. This literature review examines the main isotopic analysis techniques employed in this field, including Isotope Ratio Mass Spectrometry (IRMS) and Site-Specific Natural Isotope Fractionation by Nuclear Magnetic Resonance (SNIF-NMR), with a particular focus on the insights derived from the isotopic ratios of various elements, notably δ(²H), δ(¹³C), δ(¹⁸O), δ(¹⁵N) and δ(³⁴S). Full article

(This article belongs to the Special Issue Stable Isotopes and Elemental Profiles as Guardians of Food and Beverage Integrity: Tracing Origins and Evaluating Quality)

19 pages, 1276 KiB

Open AccessArticle

Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality

by Efimia Dermesonlouoglou, Vassiliki Palaioxari-Kampisiouli, Dimitrios Tsimogiannis and Petros Taoukis

Beverages 2025, 11(3), 88; https://doi.org/10.3390/beverages11030088 - 9 Jun 2025

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Abstract

The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by [...] Read more.

The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by solid-liquid extraction using hexane as a solvent and treated with a series of hexane-ethanol mixtures (0:10, 1:4, 1:9) to remove the intense roasted flavor of the crude coffee oil obtained by hexane; the de-oiled coffee was used for the recovery of water-soluble compounds, and the produced water extract was freeze-dried. The aromatic volatiles of the coffee oil samples were analyzed by using a purge-and-trap device coupled to GC-MS, as well as sensory analysis. The instant Greek coffee powder was produced by mixing the freeze-dried base (74.4%) with the extract derived after treatment of the crude oil with hexane-ethanol mixture 1:4 (18.2%) and foaming agent (7.4%). Two different materials were studied as bases: instant coffee (F3_Gr-D) and ground Greek coffee (reference sample, C_Gr). The shelf-life stability of the produced powders was examined at three storage temperatures (25, 45, 60 °C). Instrumental analysis (purge-and-trap GC-MS) of aroma and sensory analysis (aroma, taste, staling, total sensory quality on a 1–9 hedonic scale) was conducted. Aroma loss (furfuryl alcohol, furfural, dimethyl pyrazines, ethyl methyl pyrazines) and scores for sensory attributes during storage were modeled using 1st and 0-order reaction kinetics, respectively. The storage temperature effect was expressed by the Arrhenius model (activation energy E_a). According to the results, the developed instant coffee powder presented satisfactorily the aroma characteristics of regular Greek coffee. The shelf life for the instant Greek coffee powder was estimated as 80 days (air packed) (based on 20% retention of furfuryl alcohol that was the most abundant aromatic volatile of Greek coffee aroma, ground as well as extract oil). Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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19 pages, 1816 KiB

Open AccessArticle

Aromatic Profiles and Vineyard Location: Uncovering Malvasija Dubrovačka Wines

by Domagoj Ivan Žeravica, Ivana Tomaz, Darko Preiner, Iva Šikuten, Domagoj Stupić, Ana Jeromel and Edi Maletić

Beverages 2025, 11(3), 87; https://doi.org/10.3390/beverages11030087 - 9 Jun 2025

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Abstract

The quality and sensory characteristics of wines are influenced by several factors, including grape variety, local climate, soil conditions, viticultural practices, and vintage. This study investigates the volatile organic compounds (VOCs) in Malvasija Dubrovačka wines, which include various chemical groups such as terpenes, [...] Read more.

The quality and sensory characteristics of wines are influenced by several factors, including grape variety, local climate, soil conditions, viticultural practices, and vintage. This study investigates the volatile organic compounds (VOCs) in Malvasija Dubrovačka wines, which include various chemical groups such as terpenes, esters, alcohols, acids, and C13-norisoprenoids. The aim was to investigate how vineyard location and vintage influence the VOC profiles of these wines in two consecutive vintages. Using gas chromatography–mass spectrometry, 54 individual VOCs were identified and quantified. The results showed remarkable differences in the composition of VOCs, especially C13-norisoprenoids, terpenes, and acids, between the two vintages and the studied locations. Principal component analysis showed a significant influence of vineyard location on the composition of Malvasija Dubrovačka wines, a result that was reinforced by conventional descriptive analysis (CDA) of sensory testing. Full article

(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)

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12 pages, 434 KiB

Open AccessCommunication

Preliminary Characterization and Consumer Insights of Juice Enzymatically Extracted from North American Pawpaw (Asimina triloba)

by Robert G. Brannan

Beverages 2025, 11(3), 86; https://doi.org/10.3390/beverages11030086 - 9 Jun 2025

Viewed by 257

Abstract

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex^® Ultra SP-L) significantly increased juice yield compared [...] Read more.

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex^® Ultra SP-L) significantly increased juice yield compared to non-enzyme extraction, but enzyme concentration (0.05% vs. 0.1%) and acidification method (citric vs. tartaric acid) showed no significant differences. Sensory panelists found no significant differences between citric and tartaric acid acidified juices, or between juices prepared from fresh pawpaw and pawpaw stored refrigerated for 14 days. Blending pawpaw juice with fruit juices improved overall acceptability compared to blending with fruit purees. Consumer testing revealed no overall preference among five juice formulations (100% pawpaw juice, sweetened pawpaw juice, pawpaw juice with the addition of 10% apple, orange, or pineapple juice). Consumers highlighted the complex flavor profile of pawpaw, with sweet and bitter tastes, and melon, papaya, and pear flavors being most frequently identified. Sweetening the juice altered the flavor profile, masking sourness and certain flavors. Based on this preliminary study, challenges and opportunities were identified for the development of a pawpaw-based juice. Full article

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18 pages, 1304 KiB

Open AccessSystematic Review

The Gut–Brain Axis and Probiotics in Beverages and Liquid Preparations: A PRISMA Systematic Review on Cognitive Function Enhancement

by Alfonso Filippone, Umberto Barbieri, Maria Rosaria Corbo, Milena Sinigaglia and Antonio Bevilacqua

Beverages 2025, 11(3), 85; https://doi.org/10.3390/beverages11030085 - 6 Jun 2025

Viewed by 428

Abstract

The gut–brain axis links the health of the gut microbiota to cognitive function and mental well-being. Numerous studies suggest that probiotics, particularly strains belonging to Lactobacillus spp. and Bifidobacterium spp., can positively modulate memory, attention, and executive functions, contributing to the prevention of [...] Read more.

The gut–brain axis links the health of the gut microbiota to cognitive function and mental well-being. Numerous studies suggest that probiotics, particularly strains belonging to Lactobacillus spp. and Bifidobacterium spp., can positively modulate memory, attention, and executive functions, contributing to the prevention of cognitive decline. However, while the use of probiotic capsules and powders is widely documented, the role of probiotic beverages or liquid preparations in brain health remains poorly explored. This systematic review analyzes studies on the efficacy of probiotics in improving cognitive functions from 2020 to 2025, evaluating the potential of probiotic liquid preparations as a delivery vehicle. The results indicate that fermented beverages or liquid suspensions containing probiotics could improve the bioavailability of beneficial microorganisms, promoting synergistic effects with other bioactive components and facilitating treatment adherence. However, the current literature still has methodological limitations and there is a need for further clinical studies to validate the efficacy of this strategy. Probiotic supplementation through functional beverages could represent a promising innovation to improve cognitive health and counteract neurocognitive decline. Full article

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12 pages, 2374 KiB

Open AccessArticle

Unveiling the Regional Identity of Madeira Wine: Insights from Saccharomyces cerevisiae Strains Using Interdelta Analysis

by Mariangie M. Castillo, Nikol Parra, José S. Câmara and Mahnaz Khadem

Beverages 2025, 11(3), 84; https://doi.org/10.3390/beverages11030084 - 6 Jun 2025

Viewed by 312

Abstract

The Demarcated Region of Madeira (DRM) is one of the oldest wine regions in Portugal, where the famous Madeira Wine (MW) is produced by spontaneous fermentation using endogenous yeasts. Several studies reported the role of endogenous Saccharomyces cerevisiae strains in the regional identity [...] Read more.

The Demarcated Region of Madeira (DRM) is one of the oldest wine regions in Portugal, where the famous Madeira Wine (MW) is produced by spontaneous fermentation using endogenous yeasts. Several studies reported the role of endogenous Saccharomyces cerevisiae strains in the regional identity of wines, but only a few studies have been published in the DRM. The PCR-Interdelta (Polymerase Chain Reaction-Interdelta) analysis is a reliable method for S. cerevisiae strain identification. Here, we report the S. cerevisiae strains isolated from six Vitis vinifera grape varieties, namely, Tinta Negra, Boal, Sercial, Verdelho, Malvasia de São Jorge, and Complexa, which are widely used in MW production. During the 2020 campaign, eleven samples were collected from licensed vineyards and a winery, and submitted to spontaneous microfermentations and yeast isolation. Of the 1452 isolates counted, 1367 (94.2%) presented morphological characteristics of S. cerevisiae. We randomly selected 330 isolates from the positive colonies for strain identification. First, the PCR-Interdelta was optimized in ten commercial strains, using δ2–δ12 and δ12–δ21 pairs of primers, and δ2–δ12 primers were selected to screen the 330 isolates. We detected three fermentative profiles and a total of 25 PCR-Interdelta patterns were obtained, representing 7.6% of intraspecific variability, starting with the first non-official collection. The findings underscore the pivotal role of S. cerevisiae strain diversity in shaping the regional identity and quality of wines, with molecular tools like PCR-Interdelta analysis proving essential for monitoring intraspecific variability. Full article

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19 pages, 1197 KiB

Open AccessArticle

Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar

by Ana-Maria Stoenescu and Florin Stănică

Beverages 2025, 11(3), 83; https://doi.org/10.3390/beverages11030083 - 4 Jun 2025

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Abstract

The growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative analysis of the chemical composition [...] Read more.

The growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative analysis of the chemical composition and bioactive properties of homemade and commercial jujube vinegar, particularly emphasizing their phenolic profiles and antioxidant activities. Both vinegar samples were analyzed for their physico-chemical properties, phenolic compounds content, and organic acids using high-performance liquid chromatography coupled with mass spectrometry. The results indicated that homemade jujube vinegar contained significantly higher levels of key bioactive compounds, including protocatechuic aldehyde > syringaldehyde > vanillic acid > caffeic acid > gallic acid > protocatechuic acid > chlorogenic acid > p-coumaric and quercetin, compared to the commercial vinegar. Such compounds are widely acknowledged for their antioxidant capacity, anti-inflammatory effects, and overall contributions to human health. The findings suggest that traditional production methods, raw material selection, and fermentation conditions enhance the nutritional potential of jujube vinegar. Full article

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11 pages, 268 KiB

Open AccessArticle

Occurrence and Exposure Assessment of Mycotoxins from Beers Commercially Traded in Brazil

by Gilmara F. C. Penha, Carlos H. Corassin, Roice E. Rosim and Carlos A. F. Oliveira

Beverages 2025, 11(3), 82; https://doi.org/10.3390/beverages11030082 - 4 Jun 2025

Viewed by 362

Abstract

Mycotoxins are toxic secondary metabolites produced by fungi that often contaminate food materials used in beer production, posing health risks to consumers. This study investigated the occurrence and levels of mycotoxins in commercial beers commercially available in São Paulo, Brazil, and assessed the [...] Read more.

Mycotoxins are toxic secondary metabolites produced by fungi that often contaminate food materials used in beer production, posing health risks to consumers. This study investigated the occurrence and levels of mycotoxins in commercial beers commercially available in São Paulo, Brazil, and assessed the estimated daily intake (EDI) of quantifiable mycotoxins. Sixty beer samples from different brands and compositions (barley malt, malt with corn, and malt with rice) were analyzed for deoxynivalenol (DON); aflatoxins (AFs) B₁, B₂, G₁, and G₂; ochratoxin A (OTA); T-2 toxin; fumonisins (F) (B₁ and B₂); and zearalenone (ZEN) using ultra-performance liquid chromatography coupled to tandem mass spectrometry. FB₁ was quantified in all samples, while DON, ZEN, OTA, AFB₁, and T-2 toxin were detected in 40, 65, 25, 20, and 10%, respectively. Mean levels of 2.38, 36.41, 0.19, 1.05, 0.78, and 0.47 ng/mL were observed for FB₁, DON, ZEN, OTA, AFB₁, and T-2 toxin, respectively. Mycotoxin co-occurrence was observed in 43 (71.7%) samples analyzed, with DON and FB₁ as the most frequent combination (20%). The EDI values of individual mycotoxins were generally below tolerable daily intakes established by international agencies. However, the co-occurrence of up to four different mycotoxins in beers warrants concern on the possible interactive toxic effects of mycotoxin mixtures and reinforces the necessity of specific regulations for ready-to-drink beverages in Brazil. Full article

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12 pages, 235 KiB

Open AccessArticle

Varietal Authentication of Brunello di Montalcino Wine Using a Minimal Panel of DNA Markers

by Maxwell K. Kibor, Monica Scali and Rita Vignani

Beverages 2025, 11(3), 81; https://doi.org/10.3390/beverages11030081 - 3 Jun 2025

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Abstract

Wine DNA fingerprinting (WDF), retrieved from the amplification of a wider panel of Simple Sequence Repeat (SSR) marker mappings in the Vitis vinifera L. genome, was used to assess the monovarietal nature of Brunello di Montalcino wine. The reliability of the varietal assessment [...] Read more.

Wine DNA fingerprinting (WDF), retrieved from the amplification of a wider panel of Simple Sequence Repeat (SSR) marker mappings in the Vitis vinifera L. genome, was used to assess the monovarietal nature of Brunello di Montalcino wine. The reliability of the varietal assessment was carried out by estimating the PI values associated with resolutive unrooted dendrograms depicting the correct varietal nature of different wines. As few as five SSR DNA markers associated with a PI value of one over a million or less, PI ≤ 10⁻⁶, can identify the purity of Sangiovese against Merlot, Pinot Noir, Cabernet Sauvignon, Primitivo (Zinfandel), and genetic variants of the Sangiovese as plant references. WDF was used on other monovarietal wines obtained from Cabernet Sauvignon, Merlot, Chardonnay, and Pinot Noir to test the feasibility of the method. In blended wines, the test was able to trace the main varietal component in a three-variety blend, keeping the varietal fingerprint detectable when the main variety was at least 75% (v/v). The data confirm how local genetic variants of Sangiovese can be tracked in commercial wines, becoming, at wine makers’ demand, part of an evidence synthesis of geographical origin. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages)

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31 pages, 8228 KiB

Open AccessArticle

From Words to Ratings: Machine Learning and NLP for Wine Reviews

by Iliana Ilieva, Margarita Terziyska and Teofana Dimitrova

Beverages 2025, 11(3), 80; https://doi.org/10.3390/beverages11030080 - 1 Jun 2025

Viewed by 491

Abstract

Wine production is an important sector of the food industry in Bulgaria, contributing to both economic development and cultural heritage. The present study aims to show how natural language processing (NLP) and machine learning methods can be applied to analyze expert-written Bulgarian wine [...] Read more.

Wine production is an important sector of the food industry in Bulgaria, contributing to both economic development and cultural heritage. The present study aims to show how natural language processing (NLP) and machine learning methods can be applied to analyze expert-written Bulgarian wine descriptions and to extract patterns related to wine quality and style. Based on a bilingual dataset of reviews (in Bulgarian and English), semantic analysis, classification, regression and clustering models were used, which combine textual and structured data. The descriptions were transformed into numerical representations using a pre-trained language model (BERT), after which algorithms were used to predict style categories and ratings. Additional sentiment and segmentation analyses revealed differences between wine types, and clustering identified thematic structures in the expert language. The comparison between predefined styles and automatically derived clusters was evaluated using metrics such as Adjusted Rand Index (ARI) and Normalized Mutual Information (NMI). The resulting analysis shows that text descriptions contain valuable information that allows for automated wine profiling. These findings can be applied by a wide range of stakeholders—researchers, producers, retailers, and marketing specialists. Full article

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14 pages, 318 KiB

Open AccessArticle

Comparative Analysis of Chemical Composition and Antioxidant Activity in Conventional, Civet, and Elephant Coffees: Is There a Definitive Authentication Marker of Elephant Coffee?

by Jan Hájíček, Gökçe Hoca, Matúš Várady, Petr Maršík, Adéla Fraňková and Jan Tauchen

Beverages 2025, 11(3), 79; https://doi.org/10.3390/beverages11030079 - 1 Jun 2025

Viewed by 364

Abstract

Novel methods of coffee processing, including animal-assisted fermentation, are gaining popularity—among them, elephant dung coffee stands out for its rarity and high price, making it a likely target for adulteration. This study aims to discover candidate biomarkers for elephant coffee by comparing the [...] Read more.

Novel methods of coffee processing, including animal-assisted fermentation, are gaining popularity—among them, elephant dung coffee stands out for its rarity and high price, making it a likely target for adulteration. This study aims to discover candidate biomarkers for elephant coffee by comparing the chemical composition, antioxidant activity, and volatile profiles of Arabica coffee processed by three methods: conventional, civet-derived, and elephant-derived (all originated from Southeast Asia, medium roast). Analytical methods included HPLC-UV and GC-SPME-MS, along with in vitro antioxidant assays (DPPH, ORAC, ABTS, total phenolics, and total flavonoids). Principal Component Analysis (PCA) was used to evaluate differences between the samples. While elephant coffee showed lower caffeine (0.93%) and antioxidant capacity across all assays, it was richer in selected volatile compounds, such as pyrazines (e.g., 3-ethyl-2,5-dimethylpyrazine; 3.73% RPA), 2- and 3-methybutanal (1.18 and 0.19% RPA), and furfuryl acetate (18.00% RPA; p < 0.05). These changes are likely to be due to fermentation in the gastrointestinal tract. Despite differences, no definitive biomarker of elephant coffee was found, suggesting that discrimination from other coffee samples may not be as simple as previous studies indicated. More studies with a higher number of samples that employ an extensive analytical approach (e.g., omics or NMR) to thoroughly analyze the phytochemical profile of coffee beans before and after digestion by the elephant are needed. Full article

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

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17 pages, 1031 KiB

Open AccessArticle

Exploring the Potential of Indigenous Grape Varieties for Sparkling Wine Production in the Hrvatska Istra Subregion (Croatia)

by Tomislav Plavša, Marijan Bubola, Ana Jeromel, Ivana Tomaz and Marin Krapac

Beverages 2025, 11(3), 78; https://doi.org/10.3390/beverages11030078 - 30 May 2025

Viewed by 687

Abstract

Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina, Hrvatica, and Teran—for the traditional method for the production of sparkling wines was [...] Read more.

Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina, Hrvatica, and Teran—for the traditional method for the production of sparkling wines was evaluated. Several of these varieties are currently underutilized or neglected in contemporary viticulture. A total of 85 volatile aroma compounds, including acids, alcohols, esters, C13-norisoprenoids, and terpenes, were identified and quantified using SPME-Arrow-GC/MS. Sensory evaluation was conducted using a structured nine-point hedonic scale. Among the compounds identified, C13-norisoprenoids (notably β-damascenone, TPB, and TDN) and esters (including ethyl 3-methylbutanoate, ethyl butanoate, and ethyl hexanoate) were found to contribute most significantly to the overall aromatic profile of the sparkling wines. Sensory profiles varied distinctly among the varieties. Some varieties demonstrated pronounced aromatic and structural characteristics, making them suitable for monovarietal sparkling wine production, while others exhibited complementary sensory properties more appropriate for cuvées. This study represents the first comprehensive chemical and descriptive sensory profiling of sparkling wines produced from these Istrian indigenous grape varieties. These findings aim to support their valorization and integration into the broader spectrum of sparkling wine production, thereby enhancing their recognition and market potential. Full article

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22 pages, 2097 KiB

Open AccessSystematic Review

An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review

by Erick Saldaña, Jennifer Alvarez, Jaime Laqui-Estaña, Karina Eduardo, Juan D. Rios-Mera, César Augusto Napa-Almeyda and Jhony Mayta-Hancco

Beverages 2025, 11(3), 77; https://doi.org/10.3390/beverages11030077 - 27 May 2025

Viewed by 433

Abstract

Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in [...] Read more.

Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “Pisco” and “schnapps”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, Pisco by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of Pisco by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in Pisco research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize Pisco’s quality, enhance market acceptance, and promote environmentally responsible industry practices. Full article

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21 pages, 1442 KiB

Open AccessArticle

Astringency Modification of Mandilaria Wines: Vineyard and Winery Strategies

by Christina Karadimou, Theodoros Gkrimpizis, Eleni Louki, Lamprini Roussi, Nikolaos Theodorou, Stefanos Koundouras and Stamatina Kallithraka

Beverages 2025, 11(3), 76; https://doi.org/10.3390/beverages11030076 - 26 May 2025

Viewed by 356

Abstract

This paper aims to explore the impact of targeted viticultural and enological interventions on reducing the astringency of wines made solely with Mandilaria, a red Vitis Vinifera L. grape variety. Mandilaria is characterized by its high berry density, high tannin content, intense color [...] Read more.

This paper aims to explore the impact of targeted viticultural and enological interventions on reducing the astringency of wines made solely with Mandilaria, a red Vitis Vinifera L. grape variety. Mandilaria is characterized by its high berry density, high tannin content, intense color and full body profile, all of which contribute to the distinctive enological characteristics of the wines while also pretending challenges for producers during vinification. This research aims to improve phenolic ripeness and adapt the wine produced to the requirements of the present consumers demands. In the vineyards of Paros Island, different intensities of leaf removal and modifications to pruning load were applied. Three distinct post-harvest grape dehydration techniques and two varying levels of seed removal during alcoholic fermentation were evaluated for their effectiveness in reducing astringency. Sensory analysis with a trained panel was also performed. The results demonstrate that post-harvest dehydration techniques, particularly air and sun dehydration, significantly influence the quality indicators of Mandilaria wines, enhancing the phenolic content, tannin levels and antioxidant activity, while also improving the phenolic ripeness and reducing the harsh tannic profile. Furthermore, seed removal effectively diminished astringency without affecting the wine’s structure. These findings suggest that the integration of these viticultural and enological techniques can significantly enhance the sensory attributes of Mandilaria wines, making them more appealing to modern consumers. Full article

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20 pages, 4387 KiB

Open AccessArticle

Kefir Probiotic-Enriched Non-Alcoholic Beers: Microbial, Genetic, and Sensory-Chemical Assessment

by Alessandra Souza Marques do Nascimento, Raquel Nunes Almeida da Silva, Pedro Paulo Lordelo Guimarães Tavares, Adriana Silva Borges, Marina Passos Soares Cardoso, Ana Katerine de Carvalho Lima Lobato, Rogéria Comastri de Castro Almeida and Karina Teixeira Magalhães-Guedes

Beverages 2025, 11(3), 75; https://doi.org/10.3390/beverages11030075 - 21 May 2025

Viewed by 451

Abstract

Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h. Non-alcoholic beers inoculated with sugary kefir showed appropriate acidity (pH reduction from ~3.74 to ~3.52), color, and microbial [...] Read more.

Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h. Non-alcoholic beers inoculated with sugary kefir showed appropriate acidity (pH reduction from ~3.74 to ~3.52), color, and microbial balance, along with excellent sensory acceptance (scores of 6.9–8.4 on a 9-point hedonic scale). The kefir microbiota included Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lacticaseibacillus paracasei subsp. paracasei, Lacticaseibacillus paracasei subsp. tolerans, Lactobacillus delbrueckii subsp. lactis, Lentilactobacillus parabuchneri, Lentilactobacillus kefiri, Lactococcus lactis, Leuconostoc citreum, Acetobacter lovaniensis, and yeasts such as Saccharomyces cerevisiae, Kluyveromyces lactis, Lachancea meyersii, and Kazachstania aerobia. Genetic analysis confirmed the absence of undesirable or pathogenic microorganisms. Fermentation led to reductions in sucrose (~0.35 to ~0.22 g/L) and °Brix (~5.55 to ~3.80), with increases in lactic acid (~0.55 to ~1.25 g/L) and acetic acid (~0.08 to ~0.14 g/L), confirming active microbial metabolism. Ethanol levels remained within legal limits for non-alcoholic beverages. The process preserved sensory attributes while enriching the beverage with well-documented kefir microorganisms. These findings highlight sugary kefir as a promising biotechnological tool to enhance the functional profile of non-alcoholic beers without compromising their sensory quality. Full article

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18 pages, 3360 KiB

Open AccessArticle

Caffeine and Polyphenolic Compound Recovery Optimization from Spent Coffee Grounds Utilizing Pressurized Liquid Extraction

by Athanasios Christoforidis, Martha Mantiniotou, Vassilis Athanasiadis and Stavros I. Lalas

Beverages 2025, 11(3), 74; https://doi.org/10.3390/beverages11030074 - 20 May 2025

Cited by 1 | Viewed by 486

Abstract

Coffee belongs among the most widespread beverages worldwide, and its increasing consumption leads to the generation of a large amount of by-products, mainly spent coffee grounds (SCGs). SCGs can be further recycled as they contain bioactive compounds. This research aims to search for [...] Read more.

Coffee belongs among the most widespread beverages worldwide, and its increasing consumption leads to the generation of a large amount of by-products, mainly spent coffee grounds (SCGs). SCGs can be further recycled as they contain bioactive compounds. This research aims to search for the extraction conditions that lead to the highest recovery of these compounds through a green extraction technique, pressurized liquid extraction (PLE). The parameters studied were solvent composition, temperature, and extraction time, while the pressure was kept constant at 1700 psi. The optimum conditions were 48% v/v ethanol solution at 160 °C for 25 min. Under these conditions, the maximum recoveries were total polyphenol content of 15.99 mg gallic acid equivalents/g dry weight (dw), a total caffeine content of 1.15 mg/g dw, and an antioxidant capacity determined through the ferric-reducing antioxidant power of 101.87 μmol ascorbic acid equivalents/g dw. Additionally, individual polyphenols in SCGs were studied by high-performance liquid chromatography, revealing that the extracts were rich in chlorogenic acid, (−)-epicatechin, and rutin. The results of this work can set the basis for the further utilization of SCGs through PLE by the beverage, food, pharmaceutical, and cosmetic industries. Full article

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15 pages, 1934 KiB

Open AccessArticle

Winery Names of Northern Greece and Their Contribution to Wine Communication Strategies

by Theodosios Tsiakis and Eleni Anagnostou

Beverages 2025, 11(3), 73; https://doi.org/10.3390/beverages11030073 - 15 May 2025

Viewed by 411

Abstract

When it comes to wine communication, winery names can serve as multidimensional communication mechanisms. Their various aspects of communication concern the historical context, tourism geography, socio-economic tourism development, wine knowledge, and even gastronomy. On this basis, a whole communication strategy could be developed, [...] Read more.

When it comes to wine communication, winery names can serve as multidimensional communication mechanisms. Their various aspects of communication concern the historical context, tourism geography, socio-economic tourism development, wine knowledge, and even gastronomy. On this basis, a whole communication strategy could be developed, which could lead to progressive interaction and networking with consumers. Quality needs to be fully and properly communicated through multiple channels. This paper aims to reveal the importance of the way in which wine producers in Northern Greece construct their brand identity through strategic naming choices—such as Estate, Ktima, Château, or the producer’s family name—as opposed to more neutral or descriptive labels. The findings suggest that winery names contribute significantly to consumer perception, place branding, and the development of wine tourism. The choice of a winery name influences regional identity, strengthens the connection with local traditions, and enhances the commercial success and tourism appeal of the region. Full article

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

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13 pages, 1002 KiB

Open AccessArticle

Understanding Consumer Acceptability and Sensory Drivers of Liking in Montepulciano Wines from Brazil and Beyond

by Tamara Cristina Melz, Rochele Cassanta Rossi, Valmor Ziegler and Amanda Dupas de Matos

Beverages 2025, 11(3), 72; https://doi.org/10.3390/beverages11030072 - 14 May 2025

Viewed by 535

Abstract

Brazil is an important wine producer in Latin America, with the Santa Catarina (SC) region gaining prominence for producing high-quality wines. Among new red varieties cultivated in SC, Montepulciano has recently gained attention. Despite the growing interest in Montepulciano wines in Brazil, no [...] Read more.

Brazil is an important wine producer in Latin America, with the Santa Catarina (SC) region gaining prominence for producing high-quality wines. Among new red varieties cultivated in SC, Montepulciano has recently gained attention. Despite the growing interest in Montepulciano wines in Brazil, no studies have investigated Brazilian consumer perceptions of this varietal. This gap underscores the need for research to better understand acceptance for this emerging varietal in Brazil. This study aimed (i) to advance consumer insights of Montepulciano wines by evaluating the acceptability of Montepulciano wines from Brazil and those from other countries, and (ii) to identify the key attributes influencing acceptance. Participants (n = 103) evaluated six national and international wines for overall liking and sensory characteristics using the check-all-that-apply technique. The drivers of liking for aroma were floral and red/dark berries, whereas leather and alcohol penalized liking. In-mouth, sweetness, red/dark berries, and soft tannins drove liking, whereas astringent, sour, and bitter impacted liking negatively. Among the Brazilian wines, differences were perceived to be more pronounced for aroma than flavor and mouthfeel. The findings highlight the market potential of Brazilian Montepulciano wines, with liking comparable to some Italian and Chilean counterparts. Understanding consumer sensory responses to these wines is crucial to support production strategies that align with market demands. Full article

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

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21 pages, 3809 KiB

Open AccessArticle

Microbial Dynamics and Phage Composition Reveal Key Transitions Driving Product Stability in Natural Vinegar Fermentation

by Gilberto Vinícius de Melo Pereira, Bruna Leal Maske, Alexander da Silva Vale, Júlio César de Carvalho, Maria Giovana Binder Pagnoncelli and Carlos Ricardo Soccol

Beverages 2025, 11(3), 71; https://doi.org/10.3390/beverages11030071 - 14 May 2025

Viewed by 455

Abstract

This study employed shotgun metagenomics to investigate microbial dynamics, phage-bacteria interactions, and functional genes throughout a three-month apple vinegar fermentation process. A total of 5621 microbial species were identified, revealing three distinct phases: (i) Enterobacteria and non-Saccharomyces species dominated the initial substrate; [...] Read more.

This study employed shotgun metagenomics to investigate microbial dynamics, phage-bacteria interactions, and functional genes throughout a three-month apple vinegar fermentation process. A total of 5621 microbial species were identified, revealing three distinct phases: (i) Enterobacteria and non-Saccharomyces species dominated the initial substrate; (ii) S. cerevisiae and Leuconostoc pseudomesenteroides prevailed in the intermediate phase; and (iii) acetic acid bacteria (Acetobacter ghanesis and Gluconobacter spp.), alongside non-Saccharomyces species (Pichia kudriavzevii and Malassezia restricta), dominated the final stages. Bacteriophage analysis revealed the presence of phages targeting spoilage bacteria, such as Pseudomonas and Erwinia, suggesting a role in regulating microbial stability and enhancing fermentation control. Functional metagenomic analysis highlighted key pathways associated with microbial growth and metabolite production, including carbohydrate and amino acid metabolism, energy production, and glycan biosynthesis. Enzymes involved in stress adaptation and secondary metabolism, including oxidative phosphorylation and phenolic compound synthesis, demonstrated microbial resilience and their potential role in shaping the product’s sensory and functional properties. Moreover, Enterobacteriaceae species were associated with pectin degradation during the early stages, aiding substrate breakdown. These findings are crucial for microbial and phage management in fermentation technology, offering valuable insights for innovation in the vinegar industry. Full article

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

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21 pages, 3357 KiB

Open AccessArticle

Selection and Use of Wild Lachancea thermotolerans Strains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry

by Daniel Fernández-Vázquez, Mercè Sunyer-Figueres, Jennifer Vázquez, Miquel Puxeu, Enric Nart, Sergi de Lamo and Imma Andorrà

Beverages 2025, 11(3), 70; https://doi.org/10.3390/beverages11030070 - 12 May 2025

Viewed by 577

Abstract

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capability of [...] Read more.

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capability of wine bioacidification of wild strains isolated from Rioja AOC. For this purpose, L. thermotolerans strains isolated from musts were used in mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae to determine the fermentation performance and L-lactic acid production, in both laboratory scale and pilot scale. Fermentation kinetics was evaluated, in addition to the final wine chemical composition and organoleptical properties. The results indicated that the isolated strains produced L-lactic acid; these effects were dependent on the strain and the inoculation strategy, being higher the effect in sequential inoculation (9.20 g/L) than in co-inoculation. This L-lactic acid production capacity was maintained at a pilot scale (4.65 g/L), in which the acidity increase was perceptible in the sensorial analysis, and an ethanol concentration decrease was also reported. The wine acidification depends on the appropriate selection of the strains, the inoculation procedure, the yeast adaptation to media, and competence with other yeast species present in the fermentation broth. The wild L. thermotolerans Lt97 strain could be used as a bioacidification tool for wines affected by climate change. Full article

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

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11 pages, 398 KiB

Open AccessArticle

Gain of Body Fat and Intake of Energy in Rats with Low Dose of Caloric and Non-Caloric Sweeteners Used in Reformulation Beverage in Mexico

by Guadalupe López-Rodríguez, Marcos Galván, Oscar Galván-Valencia and Jocelyn Gómez-Castillo

Beverages 2025, 11(3), 69; https://doi.org/10.3390/beverages11030069 - 12 May 2025

Viewed by 745

Abstract

In Mexico and worldwide, the increased prevalence of both weight gain and obesity is associated with the consumption of sugary drinks. Mexico implemented a tax of one peso per liter on sugary drinks in 2014, and in response, the industry reformulated these beverages; [...] Read more.

In Mexico and worldwide, the increased prevalence of both weight gain and obesity is associated with the consumption of sugary drinks. Mexico implemented a tax of one peso per liter on sugary drinks in 2014, and in response, the industry reformulated these beverages; however, the health effects are relatively unknown. Male and female Wistar rats consumed caloric sweeteners (CS: dextrose, saccharose, and HFCS at 7%) and non-caloric sweeteners (NCS: sucralose and stevia at 0.3%) for 16 weeks to determine the impact on metabolic and adiposity indicators. The weight, food intake (AIN93M diet), and beverage intake of the rats were recorded weekly. At the end of the treatment, the gonadal (GAT), mesenteric (MAT), and retroperitoneal (RAT) adipose tissue were dissected, and serum metabolic indicators were quantified. No differences were observed in weight gain, but there were higher beverage and energy intake, mainly in female rats. All groups with CS and NCS increased 2.0–2.4 or 1.3–1.9 times their intake of beverages, respectively, compared to the control groups (p < 0.01). With dextrose intake, male rats showed a significantly greater amount (mg/g body weight) of GAT (3.7 ± 0.6 vs. 2.3 ± 0.3), MAT (2.8 ± 0.8 vs. 1.7 ± 0.3), and RAT (4.6 ± 0.6 vs. 2.7 ± 0.2) in the stevia group, p < 0.05. Additionally, male rats in both CS and NCS groups presented elevated triglyceride concentrations (mg/dL), and the dextrose (299.7 ± 62.3) and sucralose (352.4 ± 36.2) groups registered the highest means, compared to the control group (122.3 ± 51.2, p < 0.05). The consumption of CS and NCS of beverages has effects on the volume ingested, as well as metabolic and adiposity indicators; therefore, they should not be considered innocuous. Full article

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

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20 pages, 1450 KiB

Open AccessArticle

Potential of Different Eighteen Grapevine Genotypes to Produce Wines in a Hot Region: First Insights into Volatile and Sensory Profiles

by Ilda Caldeira, Rita Roque, Ofélia Anjos, Sílvia Lourenço, João de Deus, Miguel Damásio and José Silvestre

Beverages 2025, 11(3), 68; https://doi.org/10.3390/beverages11030068 - 8 May 2025

Viewed by 529

Abstract

A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining [...] Read more.

A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining wine quality. As part of the WineClimAdapt research project (PDR2020-101-031010), a study was conducted on the adaptability of 18 white grape varieties to hot and dry conditions in Portugal. These grape varieties from Herdade do Esporão (Alentejo, Portugal) were vinified in duplicate at the INIAV winery, the result being 36 wines. The wines underwent physicochemical and sensory analyses, including gas chromatography–mass spectrometry (GC-MS) and gas chromatography–flame ionization detection (GC-FID), to assess their composition and sensory profiles. Tasters evaluated the wines using a structured scale (0–10) and rated their overall quality (0–20). Results from analysis of variance (ANOVA) revealed significant differences in the physicochemical composition and sensory profiles of the wines. Notably, some white wines displayed high acidity, which is advantageous for hot regions. The study also highlighted clear varietal differentiation across physicochemical, volatile and sensory analyses. Among the tested varieties, “Cayetana Blanca” and “Fernão Pires” achieved the highest average quality ratings, indicating promising potential for future studies and adaptation to climate change. Full article

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

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30 pages, 8622 KiB

Open AccessArticle

Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania

by Ioana Cristina Bedreag (Rebigan), Ionel-Bogdan Cioroiu, Marius Niculaua, Constantin-Bogdan Nechita and Valeriu V. Cotea

Beverages 2025, 11(3), 67; https://doi.org/10.3390/beverages11030067 - 7 May 2025

Viewed by 544

Abstract

This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and winemaking techniques, the study aims to understand their [...] Read more.

This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and winemaking techniques, the study aims to understand their impact on wine composition and quality. The study includes the analysis of superior alcohols, fatty acids, esters, carbonyl compounds, terpenes, and 4-mercapto-4-methylpentan-2-one, which are essential in defining the aromatic complexity of the wines. The results show how fermentation conditions, temperature control, microbial activity, and oxidative exposure contribute to the evolution of these compounds, influencing the sensory profiles. Significant differences in compound concentrations were observed across the regions, with wines from Dealu Mare and Murfatlar exhibiting high ester content and aromatic complexity, while those from Dealul Bujorului and Panciu showed elevated volatile acids and aromatic alcohols, suggesting distinct fermentation dynamics. Climatic factors, such as temperature and precipitation, played a crucial role in shaping the volatile composition, with elevated temperatures in 2021 enhancing ester formation and higher alcohol production. This study demonstrates the critical role of terroir and winemaking practices in shaping the aromatic and sensory characteristics of Romanian Fetească albă wines. Full article

(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)

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23 pages, 641 KiB

Open AccessReview

Olive Leaf Extracts as a Medicinal Beverage: Origin, Physico-Chemical Properties, and Bio-Functionality

by Andreas Alexandros Panou and Ioannis Konstantinos Karabagias

Beverages 2025, 11(3), 66; https://doi.org/10.3390/beverages11030066 - 6 May 2025

Viewed by 1010

Abstract

Medicinal beverages are herbal drinks that are consumed by people in numerous countries including China, India, Brazil, Greece, Turkey, and others. These herbal drinks possess many beneficial properties for human health, such as antioxidant, antimicrobial, anti-inflammatory, anticancer, antiaging, anti-fertility, antitumor properties, and anti-diabetic [...] Read more.

Medicinal beverages are herbal drinks that are consumed by people in numerous countries including China, India, Brazil, Greece, Turkey, and others. These herbal drinks possess many beneficial properties for human health, such as antioxidant, antimicrobial, anti-inflammatory, anticancer, antiaging, anti-fertility, antitumor properties, and anti-diabetic effects. Flavonoids, phenols, carotenoids, sterols, glucosinolates, alkaloids, polyacetylenes, coumarins, saponins, and terpenoids are the main constituents which offer benefits to human health. In this context, this review aimed to highlight medicinal beverages’ origin, physico-chemical properties, and bio-functionality, focusing mainly on olive leaf extracts and their bioactive components that have not been extensively studied. Full article

(This article belongs to the Special Issue Opportunities and Challenges for Functional and Medicinal Beverages)

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28 pages, 1980 KiB

Open AccessArticle

Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir

by Chiara La Torre, Roberta Pino, Alessia Fazio, Pierluigi Plastina and Monica Rosa Loizzo

Beverages 2025, 11(3), 65; https://doi.org/10.3390/beverages11030065 - 6 May 2025

Viewed by 733

Abstract

The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a novel medium prepared by mixing them [...] Read more.

The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a novel medium prepared by mixing them in a 1:1 v/v ratio. The fermentation process involved using both SCOBY and water kefir grains (WKGs) separately, as well as co-cultivation, to explore the bioactive properties of the three fermented beverages. Samples were analyzed at 24, 48, and 72 h for changes in pH, microorganism growth, and concentrations of flavonoids and phenolics. Antioxidant activity was assessed using DPPH, ABTS, and FRAP tests, alongside colorimetric analysis and enzyme inhibition assays against α-amylase, α-glucosidase, and lipase. The results demonstrated that longer fermentation times increased both bioactive compound content and antioxidant capacity. The highest phenolic concentration was found in the WKG-fermented mixture (47.58 ± 2.13 mg GAE/100 mL), while the highest iron-reducing capacity was observed in the product fermented with both WKGs and the co-culture of SCOBY-WKGs. Additionally, SCOBY fermentation showed significant inhibitory activity (over 70%) against digestive enzymes. These findings suggest that co-fermenting kombucha and water kefir represents a promising alternative to traditional water kefir, with improved bioactive compound profiles. Full article

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21 pages, 2027 KiB

Open AccessReview

Green Tea: Antioxidant vs. Pro-Oxidant Activity

by Stanila Stoeva, Nadezhda Hvarchanova, Kaloyan D. Georgiev and Maya Radeva-Ilieva

Beverages 2025, 11(3), 64; https://doi.org/10.3390/beverages11030064 - 1 May 2025

Viewed by 1516

Abstract

Green tea is one of the most consumed beverages globally. It is very popular due to its specific taste, energizing effect and some health benefits related mainly to the catechins content. Green tea catechins possess antioxidant, anticancer, anti-inflammatory and antimicrobial activity as well [...] Read more.

Green tea is one of the most consumed beverages globally. It is very popular due to its specific taste, energizing effect and some health benefits related mainly to the catechins content. Green tea catechins possess antioxidant, anticancer, anti-inflammatory and antimicrobial activity as well as reduce body weight. One of the major and well-studied effects of green tea catechins is their antioxidant effect. However, long-term administration of high doses of antioxidants may result in a pro-oxidant effect and promote cell damage. Therefore, beneficial effects of green tea are directly related to the administered dose of catechins. But it should be noted that consumption of large quantities of green tea beverages or administration of high doses of green tea catechins does not guarantee health benefits and may even lead to adverse effects. This review provides a comprehensive overview of the current knowledge of the antioxidant and pro-oxidant activity of green tea catechins as well as research gaps that require further investigation. In conclusion, despite green tea antioxidant potential, further research is needed to fully understand the benefits and risks associated with the consumption of green tea beverages as well as green tea catechins in different forms and doses. Full article

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14 pages, 1287 KiB

Open AccessArticle

The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer

by Jiahui Ding, Xiaoping Hou, Jianghua Li, Xinrui Zhao and Shumin Hu

Beverages 2025, 11(3), 63; https://doi.org/10.3390/beverages11030063 - 1 May 2025

Viewed by 544

Abstract

The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of [...] Read more.

The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of functional compounds were investigated, including the derivatives of amino acids (γ-aminobutyric acid and glutathione), β-glucan, phenolic acids, vitamin B, and volatile compounds. Among the six different types of beers tested, it was found that the concentration of functional compounds in ale was higher than that in lager. In addition, the process of pasteurization resulted in the loss of B vitamins and ferulic acid and an increase in some off-flavors such as aldehydes. The results of this study can aid in the development of novel functional beer and new strategies to improve beer quality. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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