Beverages

20 pages, 293 KB

Open AccessArticle

Prototype Development of a Wine-Based Flavored Beverage with Freeze-Dried Strawberry Extract

by Pedro Fernandes, Diana Daccak, Cláudia Pessoa, Inês Carmo Luís, Fernando Lidon and Maria Manuela Silva

Beverages 2026, 12(4), 49; https://doi.org/10.3390/beverages12040049 - 21 Apr 2026

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Abstract

The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original^®), and to evaluate its physicochemical, chromatic, and short-term sensory stability over [...] Read more.

The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original^®), and to evaluate its physicochemical, chromatic, and short-term sensory stability over 20 days. Five formulations (0, 4, 6, 8, and 12 g extract per 500 mL) were analyzed after 10 and 20 days of storage. The incorporation of strawberry extract led to increased total acidity and slight dilution of alcohol content (from ≈7.1% to 6.9% v/v), while pH and density remained stable, indicating the preservation of the physicochemical structure of the wine matrix. Chromatic parameters showed modulation associated with strawberry-derived pigments, with reduced variability over time, suggesting short-term color stabilization. Analytical results demonstrated low coefficients of variation for most parameters after 20 days, indicating system consistency during storage. Sensory evaluation revealed that the formulation containing 6 g of extract exhibited a higher aromatic intensity and enhanced red fruit perception compared to the control wine. Overall, the results demonstrate that the incorporation of freeze-dried strawberry extract into a white wine matrix is technologically feasible and enables the controlled modulation of physicochemical and sensory properties without compromising short-term stability. Full article

12 pages, 1248 KB

Open AccessArticle

Fermentative Potential of Industrial Saccharomyces cerevisiae Strains for Mead Production from Semi-Arid Brazilian Honeys

by Rayssa Karla Silva, Jamerson Domingos de França, Henri Adson Ferreira Medeiros, Walter de Paula Pinto Neto, Luciana Leite de Andrade Lima Arruda, Hélio Fernandes de Melo, Daniela Maria do Amaral Ferraz Navarro, Paulo Milet-Pinheiro, Andrelina Maria Pinheiro Santos, Marcos Antonio de Morais, Jr. and Rafael Barros de Souza

Beverages 2026, 12(4), 48; https://doi.org/10.3390/beverages12040048 - 15 Apr 2026

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Abstract

This study evaluated the fermentative potential of eight industrial strains of Saccharomyces cerevisiae for producing mead from honeys originating from the Caatinga Biome in the semi-arid region of Pernambuco, Brazil. Despite presenting similar ethanol yields around 0.38 g/g, the strains differed in fermentation [...] Read more.

This study evaluated the fermentative potential of eight industrial strains of Saccharomyces cerevisiae for producing mead from honeys originating from the Caatinga Biome in the semi-arid region of Pernambuco, Brazil. Despite presenting similar ethanol yields around 0.38 g/g, the strains differed in fermentation rate, residual sugar profile, and metabolic composition of the final products. Saccharomyces cerevisiae strains Renaissance TR313 and Fermol Distiller JP1 were selected for more detailed analyses, with JP1 standing out for its higher volumetric productivity (0.23 g/L/h) and shorter fermentation time of 20 days. Further fermentations demonstrated that increasing biomass, supplementing with the inorganic nitrogen source ammonium sulphate, or cell immobilization accelerates fermentation without compromising yield. Thus, the JP1 strain shows promise as a ferment for producing regionally identified mead from honeys typical of the Caatinga biome of the semi-arid Northeast of Brazil. The use of this strain with the honey of the Sertão can characterize the regional product and increase its value. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fermented Beverages)

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17 pages, 14759 KB

Open AccessArticle

Varietal Influence on Physicochemical Properties, Antioxidant Capacity, and Sensory Acceptability of Coffea arabica L. Pulp Infusions

by Robin Oblitas-Delgado, Bianca Mayté Flores Inga, Eyner Huaman, Raúl Vargas, Jois V. Carrion, Amilcar Valle-Lopez, Jhon Edler Lopez-Merino, Edinson Acuña-Ramírez and Manuel Oliva-Cruz

Beverages 2026, 12(4), 47; https://doi.org/10.3390/beverages12040047 - 14 Apr 2026

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Abstract

Coffee pulp, a by-product of coffee processing and a rich source of bioactive compounds, is a promising raw material for functional beverages. However, the influence of genetic variability among coffee varieties on the functional and sensory properties of pulp infusions remains poorly understood. [...] Read more.

Coffee pulp, a by-product of coffee processing and a rich source of bioactive compounds, is a promising raw material for functional beverages. However, the influence of genetic variability among coffee varieties on the functional and sensory properties of pulp infusions remains poorly understood. This study evaluated physicochemical, antioxidant, and sensory properties of infusions from nine Coffea arabica L. varieties. Significant differences among varieties were observed (p < 0.05). The pH ranged from 5.36 to 6.42, and titratable acidity from 0.06 to 0.08 g/100 mL, indicating a mild acidic profile. Antioxidant activity (DPPH) ranged from 460.52 to 1006.03 µmol TE/L, and total phenolic content from 29.47 to 59.27 mg GAE/L. Geisha showed the highest antioxidant activity and phenolic content, while Casiopea exhibited the highest reducing capacity. In contrast, Oro Azteca, Excelencia, and H1 achieved the highest sensory acceptance. Multivariate analysis confirmed clear differentiation among varieties and a separation between bioactive and sensory-related attributes. These findings highlight the role of varietal selection in balancing functional potential and consumer acceptance, supporting the development of functional beverages within a circular economy framework. Full article

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14 pages, 1040 KB

Open AccessArticle

Profiling of Consumer Perception and Acceptance of Indigenous Jamu Beverages

by Reggie Surya, Dian Aruni Kumalawati, Felicia Tedjakusuma, Dionysius Subali, Antonello Santini and Fahrul Nurkolis

Beverages 2026, 12(4), 46; https://doi.org/10.3390/beverages12040046 - 8 Apr 2026

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Abstract

Jamu is a traditional Indonesian herbal beverage widely consumed for its perceived health benefits; however, its broader acceptance is often constrained by intense sensory characteristics. This study investigated the sensory characteristics and consumer acceptance of five commonly consumed jamu beverages (wedang jahe, [...] Read more.

Jamu is a traditional Indonesian herbal beverage widely consumed for its perceived health benefits; however, its broader acceptance is often constrained by intense sensory characteristics. This study investigated the sensory characteristics and consumer acceptance of five commonly consumed jamu beverages (wedang jahe, beras kencur, kunyit asam, temulawak, and pahitan) using an integrated sensory and consumer research approach. Commercial powdered jamu products were evaluated by 120 consumers familiar with jamu. Significant differences in consumer acceptance were observed among formulations (p < 0.05), with beras kencur and wedang jahe showing the highest liking, kunyit asam moderate acceptance, and temulawak and pahitan the lowest. Sensory characterization revealed a clear perceptual continuum across jamu beverages, ranging from sweet, refreshing, and spicy profiles to strongly bitter, herbal, and medicinal characteristics. Analysis of sensory intensity perception indicated that excessive bitterness and herbal intensity, as well as insufficient sweetness, were the primary contributors to reduced consumer liking. Furthermore, consumer responses to jamu were heterogeneous, with distinct acceptance patterns observed across different consumer groups. By linking sensory perception with consumer preference, this study provides scientifically grounded insights to support the development, reformulation, and targeted positioning of jamu beverages as modern functional drinks while preserving their traditional identity. Full article

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17 pages, 1870 KB

Open AccessArticle

Enhancing Sensory Complexity in Porter-Style Beer via Sequential Inoculation with Non-Saccharomyces Yeasts

by Carla Jara, Abner Mardones, Victoria Urzúa, Álvaro Peña-Neira and Jaime Romero

Beverages 2026, 12(4), 45; https://doi.org/10.3390/beverages12040045 - 7 Apr 2026

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Abstract

The diversification of craft beer styles has stimulated interest in innovative yeast-driven strategies to enhance sensory complexity while maintaining process robustness and stylistic integrity. In this context, non-Saccharomyces yeasts represent promising biotechnological tools for modulating fermentation performance and flavor development in brewing [...] Read more.

The diversification of craft beer styles has stimulated interest in innovative yeast-driven strategies to enhance sensory complexity while maintaining process robustness and stylistic integrity. In this context, non-Saccharomyces yeasts represent promising biotechnological tools for modulating fermentation performance and flavor development in brewing systems. This study evaluated the application of Lachancea thermotolerans and Torulaspora delbrueckii in the production of a Porter-style beer using sequential inoculation with Saccharomyces cerevisiae. All fermentations were conducted in triplicate from a wort with an original gravity of 1042. The final alcohol content ranged from 4.82 to 4.99% (v/v), and apparent attenuation varied between 84.1 and 88.9%, with no significant differences among treatments (p > 0.05). Color (92–94 European Brewery Convention (EBC) and bitterness (~18 International Bitterness Units (IBU) remained within Porter-style parameters across all fermentations. Total acidity ranged from 0.19 to 0.21% (lactic acid equivalents), while volatile acidity was significantly higher in the L. thermotolerans treatment (0.55 g L⁻¹) compared with the control (0.22 g L⁻¹) (p < 0.05). Sequential inoculation influenced early fermentation kinetics and modulated selected sensory attributes. Quantitative Descriptive Analysis (n = 18 panelists) indicated higher aroma intensity and foam quantity in beers produced with L. thermotolerans, whereas T. delbrueckii was associated with moderate increases in foam persistence. The roasted character and overall stylistic perception remained stable across treatments. These findings indicate that sequential inoculation with selected non-Saccharomyces yeasts enables measurable sensory differentiation in dark beer matrices without compromising fermentative performance or stylistic integrity. The results support their controlled integration as technological tools for sensory innovation in Porter-style beers. Full article

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17 pages, 624 KB

Open AccessReview

Potential Characteristics of Water Kefir on Health Benefits

by Alejandra Yerovi-López and Amparo Gamero

Beverages 2026, 12(4), 44; https://doi.org/10.3390/beverages12040044 - 2 Apr 2026

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Abstract

Water kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions. This review critically examines the current body of scientific evidence addressing the functional properties and potential [...] Read more.

Water kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions. This review critically examines the current body of scientific evidence addressing the functional properties and potential health-related effects of water kefir. A systematic literature search was conducted using the PubMed and Scopus databases, focusing on studies published over the past decade. Experimental evidence derived from in vitro assays and in vivo studies in animal models suggests that water kefir and its derived components may exhibit antioxidant, anti-inflammatory, antibacterial, detoxifying, and gut microbiota-modulating activities. Several studies have also reported probiotic-related characteristics among microorganisms isolated from water kefir, as well as beneficial effects in experimental models of chronic conditions, including type 2 diabetes, colitis, and liver injury. Reported microbiota-associated effects include increased bacterial diversity, enrichment of beneficial genera such as Lactobacillus spp. and Bifidobacterium spp., and reductions in potentially pathogenic taxa including Escherichia spp. and Shigella spp. Nevertheless, the available evidence is largely preclinical, and substantial variability in microbial composition, fermentation conditions, and experimental design limits direct comparison across studies. Well-designed human clinical trials are therefore required to validate these findings, establish efficacy and safety, and clarify the relevance of water kefir as a functional fermented food in human health. Full article

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

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16 pages, 515 KB

Open AccessArticle

Mandatory Tethered Caps on Plastic Beverage Bottles: Croatian Consumer Perception and Acceptance Pre- and Post-Implementation of the EU Single-Use Plastic Directive

by Jasenka Gajdoš Kljusurić and Jasna Čačić

Beverages 2026, 12(4), 43; https://doi.org/10.3390/beverages12040043 - 2 Apr 2026

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Abstract

The mandatory introduction of tethered caps on plastic beverage bottles under European Directive (EU) 2019/904 aims to reduce plastic litter and improve the collection efficiency of packaging waste. This regulatory change introduced a packaging design modification that directly affects consumer interaction. Consumer acceptance [...] Read more.

The mandatory introduction of tethered caps on plastic beverage bottles under European Directive (EU) 2019/904 aims to reduce plastic litter and improve the collection efficiency of packaging waste. This regulatory change introduced a packaging design modification that directly affects consumer interaction. Consumer acceptance of this packaging innovation, however, remains uncertain. Drawing on research suggesting that product experience is shaped not only by physical interaction but also by expectations and value-based framing, this study examines whether the environmental intent of tethered caps is reflected in consumer perceptions over time. We analyze changes in consumer attitudes toward tethered caps before and after the legal obligation came into force, based on survey data collected in 2024 and 2025. Results indicate that overall consumer perceptions remained predominantly negative in both years, with a slight increase in negative responses following mandatory implementation. Although reported awareness of single-use plastic issues was higher in 2025, this did not correspond to improved evaluations of usability. Skepticism regarding the actual impact on waste reduction, along with ergonomic concerns and discomfort during drinking, were consistently identified as key barriers to acceptance. Socio-demographic analysis showed that age and employment status significantly influenced attitudes, whereas gender and place of residence did not. Contrary to expectations, younger respondents showed a shift toward more negative perceptions after implementation. Overall, the results suggest that the EU Single-Use Plastics Directive, although primarily aimed at achieving positive environmental outcomes, did not produce a comparable effect on consumer perception, as the environmental rationale did not significantly increase the acceptability of the tethered cap among users. This highlights the limits to value-based acceptance of sustainability-driven packaging measures and underscores the importance of integrating user-centered evaluation into regulatory design and communication strategies. These insights contribute to the broader discussion on the effectiveness of regulatory packaging interventions in the beverage sector. Full article

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22 pages, 1614 KB

Open AccessArticle

First Results on the Impact of Preharvest Application of Native Non-Saccharomyces Yeasts on Primitivo Wine Composition

by Teodora Basile, Giambattista Debiase, Francesco Mazzone, Giuseppe Dipierro, Margherita D’Amico, Flavia Angela Maria Maggiolini, Rocco Perniola, Lucia Rosaria Forleo, Carlo Bergamini, Maria Francesca Cardone and Antonio Domenico Marsico

Beverages 2026, 12(4), 42; https://doi.org/10.3390/beverages12040042 - 1 Apr 2026

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Abstract

This work evaluates how the vineyard-level application of selected indigenous non-Saccharomyces yeasts influences the chemical and aromatic profile of Primitivo wines, focusing on fermentation-derived metabolites and phenolic composition. The traditional method for making red wine relies on the use of sulfur dioxide [...] Read more.

This work evaluates how the vineyard-level application of selected indigenous non-Saccharomyces yeasts influences the chemical and aromatic profile of Primitivo wines, focusing on fermentation-derived metabolites and phenolic composition. The traditional method for making red wine relies on the use of sulfur dioxide (SO₂) to ensure wine preservation, prevent oxidation, and produce microbiologically stable products. Applying beneficial non-Saccharomyces yeasts to grape surfaces shortly before harvest is a novel winemaking biotechnology aimed at producing wines with reduced SO₂ inputs. This approach can influence fermentation outcomes, modulate wine chemistry, and reinforce regional identity. The produced wines were analyzed for conventional oenological parameters, as well as for their phenolic and aromatic profiles. Results showed that field applications of our strains of L. thermotolerans and St. bacillaris positively modulate both the phenolic and aromatic profile of young Primitivo wine produced with reduced amounts of SO₂. Full article

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17 pages, 4475 KB

Open AccessArticle

Varietal Terpenoids and C₁₃-Norisoprenoids in Alentejo Varietal Red Wines Across Two Vintages by HS-SPME–GC–TOFMS

by Sousa Gastão-Muchecha, Nuno Martins, Raquel Garcia and Maria João Cabrita

Beverages 2026, 12(4), 41; https://doi.org/10.3390/beverages12040041 - 1 Apr 2026

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Abstract

This study characterizes the volatile organic compound (VOC) profiles of young monovarietal red wines from five cultivars widely grown in Alentejo, Portugal—Aragonez, Castelão, Merlot, Syrah, and Trincadeira, across two consecutive vintages (2021 and 2022), in a total of 20 samples. Understanding how grape [...] Read more.

This study characterizes the volatile organic compound (VOC) profiles of young monovarietal red wines from five cultivars widely grown in Alentejo, Portugal—Aragonez, Castelão, Merlot, Syrah, and Trincadeira, across two consecutive vintages (2021 and 2022), in a total of 20 samples. Understanding how grape variety and harvest year shape VOC composition is essential for defining varietal typicity, supporting authenticity assessments, and guiding quality-driven enological practices. VOCs were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to time-of-flight mass spectrometry (GC–TOFMS), providing a semi-quantification of 142 volatile compounds across nine chemical families. Statistical analyses, including ANOVA and Principal Component Analysis (PCA), unveiled significant effects of variety, vintage, and their interactions on VOC composition, enabling clear discrimination of the wines. Notably, terpenes and C₁₃-norisoprenoids exhibited strong varietal differentiation patterns: Castelão and Trincadeira showed higher relative proportions of monoterpenes like linalool, β-citronellol, and geraniol, whereas Aragonez presented increased sesquiterpene levels including β-bisabolene and α-muurolene, and Syrah and Merlot displayed more diverse terpenoid patterns. Despite their lower abundance, C₁₃-norisoprenoids, particularly trans-β-ionone, consistently differentiated wines across vintages. A 100% ribbon chart of the main terpenoids and C₁₃-norisoprenoids highlighted genotype-driven and vintage-independent patterns, underscoring their potential as robust markers of Portuguese red wines. This study presents a high-resolution HS-SPME–GC–TOFMS chemometric workflow for the profiling and classification of young Alentejo red wines, highlighting consistent varietal patterns in terpene and C₁₃-norisoprenoid distributions under the studied conditions. Full article

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

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14 pages, 1474 KB

Open AccessArticle

Chemical Composition of Coffea arabica Beans and Grafts at Different Roasting Levels

by Miriam Cristina Pastelin-Solano, Odon Castañeda-Castro, Javier Emanuel Bulbarela-Marini, María Elizabeth Márquez-López, Luis Alberto Solano-Rodríguez, José Guadalupe Vian-Pérez, Marisol Castillo-Morales, Rafael Uzárraga-Salazar, Luis Alberto Sánchez-Bazán, César Galicia-Beltrán and Tania Marín-Garza

Beverages 2026, 12(4), 40; https://doi.org/10.3390/beverages12040040 - 31 Mar 2026

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Abstract

The main commercial species of coffee is Coffea arabica; however, it is highly susceptible to biotic and abiotic factors. For this reason, scions of Coffea arabica species are used on robusta (Coffea canephora) rootstocks since grafting can modify the organoleptic, [...] Read more.

The main commercial species of coffee is Coffea arabica; however, it is highly susceptible to biotic and abiotic factors. For this reason, scions of Coffea arabica species are used on robusta (Coffea canephora) rootstocks since grafting can modify the organoleptic, nutraceutical, and nutritional characteristics of crops. The objective of this study was to evaluate the effects of five roasting degrees (light, medium light, medium, medium dark, and dark) in two varieties of Coffea arabica species (Colombia Rojo and Costa Rica 95) and their respective grafts on C. canephora variety Romex. The concentrations of acrylamide, caffeine, and chlorogenic acids were analyzed using HPLC, and the nutrient content was analyzed using plasma induction atomic emission spectrophotometry. The graft of the Colombia Rojo variety with the medium dark roast had the highest concentration of caffeine (1.523%). The same variety with the light roast had the highest concentration of chlorogenic acid (3.088 mg g⁻¹), while the highest acrylamide content (336.70 ng g⁻¹) was found in the same variety with the medium light roast. The roasting degree, variety, and grafting of coffee influence the organoleptic, nutraceutical, and nutritional contents of coffee infusions. Full article

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19 pages, 1140 KB

Open AccessArticle

Sweetness Reduction in Green-Tea Beverages Using Floral Aroma: A Sensory Approach

by Reggie Surya, Felicia Tedjakusuma, Dionysius Subali and David Nugroho

Beverages 2026, 12(4), 39; https://doi.org/10.3390/beverages12040039 - 30 Mar 2026

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Abstract

Excessive intake of sugar-sweetened beverages is a major source of dietary free sugars and is strongly associated with an increased risk of type 2 diabetes mellitus. Sweetened tea beverages, which are widely consumed across many Asian countries including Indonesia, represent an important target [...] Read more.

Excessive intake of sugar-sweetened beverages is a major source of dietary free sugars and is strongly associated with an increased risk of type 2 diabetes mellitus. Sweetened tea beverages, which are widely consumed across many Asian countries including Indonesia, represent an important target for sugar reduction. However, reducing sugar content often results in lower perceived sweetness and diminished consumer acceptance. This study examined the potential of floral aroma cues to support sugar reduction in sweetened green tea beverages. Formulations containing jasmine, rose, or lavender aroma were prepared at 100%, 80%, and 70% of the reference sugar level and evaluated by 182 panelists using hedonic rating, Just-About-Right (JAR) scaling with penalty analysis, and Rate-All-That-Apply (RATA) profiling combined with principal component analysis (PCA). Sugar reduction led to decreased perceived sweetness and liking in control samples, whereas jasmine and rose aromas significantly enhanced sweetness perception at reduced sugar levels. Notably, jasmine and rose maintained sweetness perception and overall liking at up to 30% and 20% sugar reduction, respectively. In contrast, lavender aroma provided limited sweetness enhancement and was associated with increased bitterness and astringency. Overall, these findings indicate that culturally congruent floral aromas, particularly jasmine and rose, can be strategically applied to support sugar reduction in sweetened tea beverages while maintaining consumer acceptance, contributing to sensory-driven reformulation strategies for supporting public health. Full article

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Beverages, Volume 12, Issue 4 (April 2026) – 11 articles

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