Beverages

18 pages, 1315 KiB

Open AccessArticle

Construction of Sensory Wheel for Grape Marc Spirits by Integration of UFP, CATA, and RATA Methods

by Evangelia Anastasia Tsapou, Panagiotis Ignatiou, Michaela Zampoura and Elisabeth Koussissi

Beverages 2025, 11(4), 101; https://doi.org/10.3390/beverages11040101 - 3 Jul 2025

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Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the [...] Read more.

Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the feasibility of a novel methodological approach combining three rapid sensory techniques: Ultra Flash Profiling (UFP), Check-All-That-Apply (CATA), and Rate-All-That-Apply (RATA). Forty-five (45) samples from Greece, Cyprus, and Italy were evaluated by a trained panel of 12 assessors. UFP generated 205 initial descriptors, which were refined to 59 for CATA. Despite the long attribute list, CATA data helped identify the most relevant terms for the final RATA experiment. The sequential application of these methods, along with intermediate data filtering, led to the selection of 45 key descriptors with occurrence frequencies ranging from 33.3% to 97.7%. These were organized into a comprehensive flavor wheel grouped into 12 general categories. This approach offers a flexible framework for future flavor wheel construction in other under-characterized product categories. Full article

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22 pages, 1377 KiB

Open AccessArticle

Formulation of Black Soybean Yogurt and Evaluation of Changes in the Bioactive Profile and Other Compositional Aspects During Fermentation and Storage

by Thiana Claudia Freire Esteves, Ilana Felberg, Adriana Farah, Adelia Ferreira de Faria-Machado, Eduardo Henrique Miranda Walter, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosemar Antoniassi, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi and Veronica Calado

Beverages 2025, 11(4), 103; https://doi.org/10.3390/beverages11040103 - 2 Jul 2025

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Abstract

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt [...] Read more.

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt (BSY) fermented by a probiotic culture of L. acidophilus and evaluate the nutritional and bioactive profiles, the total antioxidant capacity, and complementary parameters during fermentation and storage for one month. We also evaluated the potential for acceptance by Rio de Janeiro consumers (n = 103). The final BSY water content was 92.8%. The dry matter contained 50.2% protein, 20.1% lipid, 5.9% ashes, 23.8% carbohydrates, and other constituents, including 1% sucrose, 5.9% α-galactosides, 26.9 mg/100 g anthocyanins (mainly cyanidin-3-glucoside), 140.5mg/100 g isoflavones (mainly genistin and daidzin). Titratable acidity was 0.44% and pH 4.5. In the sensory test, 12% sucrose and fruit extracts (strawberry, prune, and grape) were added individually to the product to evaluate the acceptability. The sweetened strawberry extract offered the highest acceptability, with a 7.6 score in a nine-point hedonic scale, against a 5.6 of the sweetened control with no fruit extract. Furthermore, all products scored well in the clusters with assessors who consumed soy products often and daily (total n = 26), with the strawberry-flavored one scoring, on average, 8 or 9. One month storage at 8 ± 2 °C caused a 22% decrease in the anthocyanins content and no significant change in isoflavones, titratable acidity, and pH. Fermentation and the addition of a sweetened fruit extract proved to be promising tools to increase the consumption of black soy milk in the West. Full article

(This article belongs to the Special Issue Recent Research in Plant-Based Drinks)

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28 pages, 943 KiB

Open AccessArticle

Organic Acids in Varietal Red Wines: Influence of Grape Cultivar, Geographical Origin, and Aging

by Jesús Heras-Roger, Carlos Díaz-Romero, Javier Darias-Rosales and Jacinto Darias-Martín

Beverages 2025, 11(4), 102; https://doi.org/10.3390/beverages11040102 - 2 Jul 2025

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Abstract

Wine organic acids influence their overall quality. This study examines the variability of major acids (tartaric, malic, lactic, citric, acetic, and gluconic) and minor phenolic acids (gallic, protocatechuic, syringic, caftaric, caffeic, cutaric, coumaric, and 2-S-glutathionylcaftaric) in varietal red wines produced from predominantly autochthonous [...] Read more.

Wine organic acids influence their overall quality. This study examines the variability of major acids (tartaric, malic, lactic, citric, acetic, and gluconic) and minor phenolic acids (gallic, protocatechuic, syringic, caftaric, caffeic, cutaric, coumaric, and 2-S-glutathionylcaftaric) in varietal red wines produced from predominantly autochthonous grape cultivars of the Canary Islands. Two hundred and five monovarietal red wine samples were analyzed to assess how the organic acid profiles differed depending on the grape cultivars employed in their production, island of provenance, denomination of origin, and aging, supporting relationships between both genetic and environmental factors. High-performance liquid chromatography and enzymatic methods were used for determining minor and major organic acids, respectively. Many significant differences between grape cultivars, geographical origin, and aging were observed, reflecting the complexity of the composition of the organic acids in red wine and its relationship with viticultural factors. Linear discriminant analysis achieved classification accuracies up to 88.3% by cultivar and 83.4% by island. Correlation and multivariate analyses helped identify compositional patterns and key discriminant acids. This study advances the comprehension of major and minor acid composition and equilibria in red wines and may support future research on quality parameters and regional typicity. Full article

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23 pages, 3357 KiB

Open AccessArticle

Enhancing the Thermostability of a New Tannase Through Rational Design and Site-Directed Mutagenesis: A Quality Improvement Strategy for Green Tea Infusion

by Hai-Xiang Zhou, Shi-Ning Cao, Chu-Shu Zhang, Mian Wang, Yue-Yi Tang, Jing Chen, Li-Fei Zhu, Jie Sun, Qing-Biao Meng, Jing Chen and Jian-Cheng Zhang

Beverages 2025, 11(4), 99; https://doi.org/10.3390/beverages11040099 - 1 Jul 2025

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Abstract

Tea has become one of the most popular drinks worldwide thanks to its pleasant sensory attributes and diverse health benefits. However, tannin-rich compositions have several negative effects and significantly impact the quality of tea beverages. Among various detannification methods, tannase treatment appears to [...] Read more.

Tea has become one of the most popular drinks worldwide thanks to its pleasant sensory attributes and diverse health benefits. However, tannin-rich compositions have several negative effects and significantly impact the quality of tea beverages. Among various detannification methods, tannase treatment appears to be the most secure and environmentally friendly strategy. Although numerous microbial tannases have been identified and used in food processing, they are predominantly mesophilic with compromised heat tolerance, which limit their application in high-temperature tea extraction processing. Computer-assisted rational design and site-directed mutagenesis has emerged as a promising strategy in enzyme engineering to improve the thermostability of industrial enzymes. Nevertheless, relevant studies for tannase thermostability improvement remain lacking. In the present study, a novel thermophilic tannase called TanPL1 from marine fungus Penicillium longicatenatum strain SM102 was expressed in the food-grade host Yarrowia lipolytica. After purification and characterization, the thermostability of this enzyme was improved through site-directed mutagenesis guided by computer-aided rational design and molecular dynamics simulations. Then the thermostable mutant MuTanPL1 was applied in green tea processing for both polyphenol extraction and ester catechin hydrolysis. The tannase yield and specific activity values of 166.4 U/mL and 1059.3 U/mg, respectively, were achieved. The optimum pH and temperature of recombinant TanPL1 were determined to be 5.5 and 55 °C, respectively, and the enzyme exhibited high activity toward various gallic acid ester substrates. The site-directed mutagenesis method successfully generated a single-point mutant, MuTanPL1, with significantly enhanced thermostability and a higher optimum temperature of 60 °C. After 2 h of detannification by MuTanPL1, nearly all gallated catechins in green tea infusion were biotransformed. This resulted in a 202.4% and 12.1-fold increase in non-ester catechins and gallic acid levels, respectively. Meanwhile, the quality of the tea infusion was also markedly improved. Sensory evaluation and antioxidant activity assays revealed notable enhancements in these properties, while turbidity was reduced considerably. Additionally, the α-amylase inhibition activity of the tannase-treated tea infusion declined from 50.49% to 8.56%, revealing a significantly lower anti-nutritional effect. These findings suggest that the thermostable tannase MuTanPL1 holds strong application prospects in tea beverage processing. Full article

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14 pages, 2033 KiB

Open AccessReview

The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages

by James Ziemah, Oluwaseun Olayemi Aluko, Vincent Ninkuu, Lawrence Adelani Adetunde, Asekabta Karl Anyetin-Nya, James Abugri, Matthias S. Ullrich, Felix Dapare Dakora, Songbi Chen and Nikolai Kuhnert

Beverages 2025, 11(4), 98; https://doi.org/10.3390/beverages11040098 - 1 Jul 2025

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Abstract

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and [...] Read more.

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds. We further highlight the role of cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as a key ingredient in beverage production. We also discuss the probiotic and prebiotic properties and the antioxidant activity of chemicals in cassava-based beverages for health benefits. Additionally, we review the challenges, opportunities, and innovations regarding commercialization. Full article

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20 pages, 1189 KiB

Open AccessArticle

Five-Day Supplementation with an Isotonic Beetroot Juice Drink Improves Sprint Interval Exercise and Muscle Oxygenation in Physically Active Individuals: A Randomized Crossover Trial

by Tak Hiong Wong, Delicia Shu Qin Ooi and Stephen F. Burns

Beverages 2025, 11(4), 97; https://doi.org/10.3390/beverages11040097 - 1 Jul 2025

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Abstract

This study investigated whether the addition of nitrate (from beetroot) to an isotonic drink provided over 5 days would affect sprint interval exercise (SIE) performance and muscle oxygenation. Twenty (seven female) physically active participants (mean ± SD; age 28 ± 6 years, BMI [...] Read more.

This study investigated whether the addition of nitrate (from beetroot) to an isotonic drink provided over 5 days would affect sprint interval exercise (SIE) performance and muscle oxygenation. Twenty (seven female) physically active participants (mean ± SD; age 28 ± 6 years, BMI 22.6 ± 2.0 kg/m²) completed a double-blind, randomized, crossover study where they consumed 570 mL of either isotonic drink (ISO-C) or isotonic beetroot juice drink (ISO-BR) for 5 days before performing SIE (six 10 s maximal effort, interspersed with 50 s active recovery) on a cycle ergometer. Both drinks contained equal osmolality (290 mOsm/kg) but differed in the nutrients from beetroot extract, particularly the nitrate content (ISO-C: 0 mmol, ISO-BR: 12.9 mmol). ISO-BR significantly reduced the average time to peak power (ISO-C: 2.0 ± 0.18 s vs. ISO-BR: 1.6 ± 0.37 s; main effect of drink, p = 0.003, partial η² = 0.04) and increased muscle deoxygenation (ΔHHb) (main effect of drink, p = 0.002, partial η² = 0.021) compared to ISO-C. Five-day supplementation with ISO-BR improved the time to peak power but not the peak or mean power output for SIE compared with ISO-C. Full article

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

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15 pages, 1114 KiB

Open AccessArticle

Listeria monocytogenes Under Acid and Antimicrobial Compounds Stress: Survival and Pathogenic Potential in Orange Juice

by Maria Belén Bainotti, Pilar Colás-Medà, Inmaculada Viñas and Isabel Alegre

Beverages 2025, 11(4), 96; https://doi.org/10.3390/beverages11040096 - 1 Jul 2025

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Abstract

Listeria monocytogenes poses significant risks in acidic foods like unpasteurized fruit juices due to its capacity to survive under stressful conditions. This study evaluated L. monocytogenes survival in orange juice following acid adaptation and exposure to antimicrobial compounds. Acid adaptation was induced using [...] Read more.

Listeria monocytogenes poses significant risks in acidic foods like unpasteurized fruit juices due to its capacity to survive under stressful conditions. This study evaluated L. monocytogenes survival in orange juice following acid adaptation and exposure to antimicrobial compounds. Acid adaptation was induced using glucose-supplemented or citric acid-acidified media, followed by the evaluation of pathogen survival in orange juice stored at 4 °C, 15 °C, and 25 °C. While glucose adaptation reduced the medium pH to 4.5 and enabled bacterial growth (up to 7.5 total log CFU/mL), citric acid exposure caused around 1.4 log units of reduction. Contrary to expectations, the survival of acid-adapted cells was lower than that of non-acid-adapted cells, particularly in orange juice stored at 25 °C (around 4.8 vs. 1.4 log units of reduction after 6 days). The behaviour of non-acid-adapted cells was evaluated in response to different antimicrobial compounds (citral, coumaric acid, nisin, sinapic acid, and vanillin). Nisin was the most effective, achieving a reduction of about 3.5 log units with a dose of 2 mL/L. Nisin-treated cells also showed reduced survival during simulated gastrointestinal assays (around 1.5 log units of reduction). These results challenge the assumption that acid adaptation universally enhances survival in acidic matrices and highlight nisin’s dual role in microbial control and pathogenicity mitigation. This work underscores the need for tailored stress adaptation studies and natural antimicrobial applications to improve food safety in minimally processed fruit juices. Full article

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15 pages, 702 KiB

Open AccessArticle

Effect of Apple Pomace Addition During Fermentation on the Phenolic Content, Chemical Composition, and Sensory Properties of Cider

by Luis F. Castro, Abigail D. Affonso and Kate P. Perry

Beverages 2025, 11(4), 95; https://doi.org/10.3390/beverages11040095 - 1 Jul 2025

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Abstract

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to [...] Read more.

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification. Full article

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21 pages, 1583 KiB

Open AccessReview

3.0 Strategies for Yeast Genetic Improvement in Brewing and Winemaking

by Chiara Nasuti, Lisa Solieri and Kristoffer Krogerus

Beverages 2025, 11(4), 100; https://doi.org/10.3390/beverages11040100 - 1 Jul 2025

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Abstract

Yeast genetic improvement is entering a transformative phase, driven by the integration of artificial intelligence (AI), big data analytics, and synthetic microbial communities with conventional methods such as sexual breeding and random mutagenesis. These advancements have substantially expanded the potential for innovative re-engineering [...] Read more.

Yeast genetic improvement is entering a transformative phase, driven by the integration of artificial intelligence (AI), big data analytics, and synthetic microbial communities with conventional methods such as sexual breeding and random mutagenesis. These advancements have substantially expanded the potential for innovative re-engineering of yeast, ranging from single-strain cultures to complex polymicrobial consortia. This review compares traditional genetic manipulation techniques with cutting-edge approaches, highlighting recent breakthroughs in their application to beer and wine fermentation. Among the innovative strategies, adaptive laboratory evolution (ALE) stands out as a non-GMO method capable of rewiring complex fitness-related phenotypes through iterative selection. In contrast, GMO-based synthetic biology approaches, including the most recent developments in CRISPR/Cas9 technologies, enable efficient and scalable genome editing, including multiplexed modifications. These innovations are expected to accelerate product development, reduce costs, and enhance the environmental sustainability of brewing and winemaking. However, despite their technological potential, GMO-based strategies continue to face significant regulatory and market challenges, which limit their widespread adoption in the fermentation industry. Full article

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

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16 pages, 1484 KiB

Open AccessArticle

Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs

by Salvatore Velotto, Ignazio Maria Gugino, Miriam La Barbera, Vincenzo Alfeo, Ilaria Proetto, Lucia Parafati, Rosa Palmeri, Biagio Fallico, Elena Arena, Alfio Daniele Romano, Gianluca Tripodi, Lucia Coppola and Aldo Todaro

Beverages 2025, 11(4), 94; https://doi.org/10.3390/beverages11040094 - 24 Jun 2025

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Abstract

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions between milk proteins, alcohol, carbohydrates, [...] Read more.

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions between milk proteins, alcohol, carbohydrates, temperature, and ionic strength play a crucial role in such destabilization. Pectin, known for its stabilizing effect, can mitigate phase separation, enhancing both shelf-life and sensory quality. This research focused on developing stable formulations of liqueur milk based on fresh buffalo milk by incorporating the pectin extracted from lemon peels. Rheological properties, particularly viscosity, were assessed in formulations containing varying percentages of pectin. The most stable formulation was identified as the one containing 0.10% pectin. Accelerated shelf-life testing, modelled using the Arrhenius equation, predicted a shelf-life of 15 months at 25 °C under standard lighting. The findings demonstrate that lemon peel-derived pectin, obtained from agri-food waste, sustainably improves product stability. Further studies are needed to characterize the pectin structure and optimize extraction methods for industrial-scale applications. Full article

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13 pages, 2707 KiB

Open AccessArticle

Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas

by Rocío De la Peña-Armada, Roberta Ascrizzi, Rocio Alarcon, Michelle Viteri, Guido Flamini and Jose M. Prieto

Beverages 2025, 11(4), 93; https://doi.org/10.3390/beverages11040093 - 20 Jun 2025

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Abstract

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring [...] Read more.

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring commercial farm using standard practises and a European commercial cacao powdered beverage. The overall metabolite profile of the 70% aq acetone sample cocoa extracts was analysed using high-performance TLC analyses (HPTLC), and the xanthine alkaloids were analysed using quantitative liquid chromatography–UV photodiode array (HPLC-DAD) analyses. The volatile fraction in the headspace of the freshly ground cocoa was subjected to solid phase micro-extraction and analysed by gas chromatography–mass spectrometry (HS-SPME/GC-MS). Total polyphenol content was determined by the Folin–Ciocalteu method. Despite the reduced production of cocoa by the EETP801 cultivar in comparison with the CCN51 cultivar, the obtained produce is significantly richer in theobromine (130 mg vs. 170 mg per g of cacao), with CCN51 having a double concentration of theophylline (12.6 vs. 6.5 mg per g of cacao). Qualitatively, the two Amazonian cocoa samples had a similar polyphenolic composition (per the HPTLC fingerprint). HS-SPME/GC-MS analyses revealed that all the samples show a spontaneous emission profile mainly rich in non-terpene derivatives, of which hydrocarbons and pyrazines are the most abundant groups. The most represented volatile organic compound is n-tridecane for both EETP801 and CCN51. The variability in the artisan fermentation and roasting processes influenced certain aspects of the volatile composition as reflected by the trimethyl pyrazine/tetramethyl pyrazine ratio, which was zero in EETP-801 and lower than 1 in CCN51. Acetic acid was absent in CCN51 but significant (c.a. 5.5.%) in EETP801 and the commercial samples. The cultivar EETP801 is a viable option for a more ecologically conscious sector of the cocoa beverages consumer group. Full article

(This article belongs to the Topic Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages)

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Beverages, Volume 11, Issue 4 (August 2025) – 11 articles

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