Beverages

15 pages, 463 KB

Open AccessCommunication

Preliminary Assessment of Physicochemical and Microbial Stability in CBD-Infused Water Beverages

by Harry Chiririwa

Beverages 2026, 12(7), 83; https://doi.org/10.3390/beverages12070083 - 22 Jul 2026

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Cannabidiol (CBD)-infused bottled water has recently become one of the new types of functional beverages in the expanding cannabinoid and nutraceutical market. This paper presents preliminary experimental observations combined with a literature-based analysis to investigate quality and stability parameters of CBD-infused bottled water. [...] Read more.

Cannabidiol (CBD)-infused bottled water has recently become one of the new types of functional beverages in the expanding cannabinoid and nutraceutical market. This paper presents preliminary experimental observations combined with a literature-based analysis to investigate quality and stability parameters of CBD-infused bottled water. Physicochemical characterization, microbial quality analysis and stability monitoring of CBD under storage conditions were included in the experimental work. The results indicated that the formulation maintained the properties of its initial dispersion during the first period of storage. An increase in transparency and a decrease in CBD concentration were noted. Microbial counts increased during storage, suggesting that microbiological stability is limited by time under the tested conditions. Reviewing the literature underlines the significance of cannabinoid stability in aqueous beverages aided by nanoemulsion delivery systems, packaging materials and controlled storage environments. The results show that CBD can be infused into bottled water but challenges regarding formulation and storage exist. The research was not conducted to address long shelf-life, commercial scalability or compliance with regulations but to provide primary information on quality and stability factors influencing CBD beverages. More research using standardized procedures is required to understand safety, efficacy and stability over time. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

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23 pages, 2227 KB

Open AccessArticle

Physicochemical Stability, Sensory Acceptance, and Biological Impact of Green Tea Kombucha Flavored with Native Cerrado Fruits (Spondias mombin L. and Anacardium occidentale L.)

by Maria Fernanda Rossetti Rogerio, Ana Elisa Barbosa Siqueira, Maria Isabela da Silva Figueiredo, Jasmim Esmeralda Silva Lima, Marcos Antônio Soares, Claudia Puerari, Maressa Caldeira Morzelle and Juliana Aparecida Correia Bento

Beverages 2026, 12(7), 82; https://doi.org/10.3390/beverages12070082 - 22 Jul 2026

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Abstract

Kombucha is a functional beverage produced through the fermentation of Camellia sinensis by a symbiotic culture of bacteria and yeast (SCOBY). Incorporating cashew (Anacardium occidentale L.) and Cajá (Spondias mombin L.) pulps represents a value-addition strategy to mitigate the post-harvest perishability [...] Read more.

Kombucha is a functional beverage produced through the fermentation of Camellia sinensis by a symbiotic culture of bacteria and yeast (SCOBY). Incorporating cashew (Anacardium occidentale L.) and Cajá (Spondias mombin L.) pulps represents a value-addition strategy to mitigate the post-harvest perishability of native Cerrado fruits. This study evaluated physicochemical kinetics, 21-day refrigerated shelf life, consumer acceptance, and biological effects in Caenorhabditis elegans of flavored kombuchas. During a 9-day primary fermentation, the pH decreased to 2.95 while total acidity reached 5.38%. Following flavoring (10% v/v pulp/juice), cashew kombucha exhibited the highest total phenolic content (4.19 mg GAE/mL) and ferric reducing power (FRAP), whereas Cajá kombucha showed superior DPPH scavenging activity (1236 µM TroloxE/mL). Refrigerated storage (4 °C) maintained high counts of viable microorganisms (>10⁵ CFU/mL), though active residual fermentation induced ongoing sugar cleavage and a transient yeast proliferation peak on day 7 (8.15 log CFU/mL in Cajá kombucha). Toxicity assays using C. elegans revealed the initial mortality (31.5–62.5%); however, adjusting the pH to near-neutrality restored high organism viability (<10% mortality), confirming that mortality was acidity-driven. In pH-adjusted media, cashew kombucha promoted a modest extension of nematode lifespan, whereas Cajá kombucha reduced lipid accumulation. Sensory testing revealed moderate consumer acceptance, with cashew kombucha achieving a higher Acceptance Index (72.92%) than Cajá (67.26%). Overall, fruit supplementation enriches the bioactive potential of green tea kombucha, provided that post-fermentation acidity is appropriately managed. Full article

(This article belongs to the Special Issue Fermented Plant-Based Beverages: Nutritional Composition and Functional Properties)

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19 pages, 14990 KB

Open AccessArticle

Suitability of Alternative Approaches to Extracting Wine Sensory Insights from Text Data: A Case Study in Champagne Wines

by Gonzalo Garrido-Bañuelos, Mpho Mafata and Astrid Buica

Beverages 2026, 12(7), 81; https://doi.org/10.3390/beverages12070081 - 16 Jul 2026

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Abstract

In wine sensory evaluation, the integration of advanced data analysis techniques with more traditional approaches is essential for addressing challenges and improving practical applications. The current work explores some innovative text mining approaches for obtaining sensory information from various sources. One aspect of [...] Read more.

In wine sensory evaluation, the integration of advanced data analysis techniques with more traditional approaches is essential for addressing challenges and improving practical applications. The current work explores some innovative text mining approaches for obtaining sensory information from various sources. One aspect of interest is creating specialised dictionaries and lexicons through automated processing (e.g., Natural Language Processing/NLP), so that raw text data can be converted into standardised sensory terms understood by specialists. Programmatic processing, in this context, refers to the automated extraction, transformation, consolidation, and analysis of sensory data, significantly reducing human error and allowing for the efficient handling of large data volumes, which is something not possible through manual processing only. The approach is illustrated using diverse data sources, such as structured database-type (for example, from wine sellers) and open-source data from sensory and consumer research publications. The manuscript introduces new ways to draw insights using coupled pipelines for dimension reduction (Multiple Correspondence Analysis/MCA), cluster analysis (Latent Semantic Analysis/LSA), and visual tools (network analysis, chord diagrams, wordvenn diagrams). This manuscript aims to provide practical tools and new insights for sensory specialists looking to enhance their evaluation techniques using text data, showcasing the versatility of advanced analysis techniques in extracting relevant sensory information. These tools use open-source languages such as Python and R and can be further applied for different product spaces. Full article

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

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17 pages, 331 KB

Open AccessReview

Traditional Fermented Beverages as Drinks of the Future

by Kristina Habschied, Ingo Barkow and Krešimir Mastanjević

Beverages 2026, 12(7), 80; https://doi.org/10.3390/beverages12070080 - 13 Jul 2026

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Abstract

Fermentation is a foundational process that has historically underpinned the development of global civilizations. By extending the shelf life of perishable ingredients while enhancing flavor, nutrition, and bioactive properties, fermentation has provided the food security necessary for societies to flourish. Traditionally, these processes [...] Read more.

Fermentation is a foundational process that has historically underpinned the development of global civilizations. By extending the shelf life of perishable ingredients while enhancing flavor, nutrition, and bioactive properties, fermentation has provided the food security necessary for societies to flourish. Traditionally, these processes utilized locally available raw materials—such as milk, cereals, fruits, and vegetables—to produce a diverse array of non-alcoholic, alcoholic, and functional foods. This review explores the evolution of prominent ancient fermentation products and the contemporary movement to revive their authentic sensory profiles, including unique aromas and textures. Furthermore, it examines the transition from traditional artisanal methods to modern industrial production, where the use of standardized starter cultures and precise process parameters ensures product uniformity for the global market while employing precision fermentation to improve traditional fermentation products. By bridging ancestral wisdom with modern food science, this review highlights the enduring relevance of fermentation in the current food landscape. Full article

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

17 pages, 2480 KB

Open AccessEditor’s ChoiceArticle

Aroma Identity of Red Wines from Old-Vine Genotypes Cultivated on Mount Etna

by Fabrizio Cincotta, Gianluca Tripodi, Leonardo Paul Luca, Lorenzo Rapisarda, Salvatore Sparla, Antonio Sparacio, Filippo Salvatore Ferlito, Antonella Verzera and Elisabetta Nicolosi

Beverages 2026, 12(7), 79; https://doi.org/10.3390/beverages12070079 - 6 Jul 2026

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Abstract

The slopes of Mount Etna (Sicily, Italy) are home to an extraordinary viticultural heritage, comprising several vine genotypes at risk of extinction, whose oenological potential remains largely unexplored. This study aims to provide an aromatic characterization of red wines produced from five old-vine [...] Read more.

The slopes of Mount Etna (Sicily, Italy) are home to an extraordinary viticultural heritage, comprising several vine genotypes at risk of extinction, whose oenological potential remains largely unexplored. This study aims to provide an aromatic characterization of red wines produced from five old-vine genotypes (Barbarossa Etna, Madama Nera, Moscatella Nera, Minnella Nera, and Terribile), comparing them with local and international cultivars. The wines were produced using standardized microvinification techniques; physicochemical parameters were measured according to OIV methods, volatile aromatic compounds were analyzed using HS-SPME/GC-MS, and sensory analysis was carried out using quantitative descriptive analysis. The wines from old-vine genotypes exhibited physicochemical characteristics in line with Etna DOC standards. The profiling of volatile organic compounds revealed clear cultivar-specific aromatic characteristics, with Moscatella Nera exhibiting the most complex and terpene-rich content. The sensory analysis confirmed a distinctive aroma for each old-vine genotype wine, with substantial differences from traditional and international wines. These results support the oenological significance of these old-vine genotypes and their potential reintroduction into production to enhance the biodiversity and identity of Etna wines. Full article

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

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14 pages, 523 KB

Open AccessArticle

Physicochemical, Sensory, and Microbiological Evaluation of a Beverage Formulated from Hibiscus sabdariffa L., Ananas comosus L., and Theobroma cacao L. Mucilage

by Rossy Rodríguez-Castro, Carol Daniela Coello, Javier Martínez-Sarabia, Dayana Menendez-Toala, Gabriela Palacios-Loor and Ángel Fernández

Beverages 2026, 12(7), 78; https://doi.org/10.3390/beverages12070078 - 3 Jul 2026

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Abstract

The study developed and characterized a natural beverage formulated from hibiscus extract (Hibiscus sabdariffa L.), pineapple (Ananas comosus L.), and cacao mucilage (Theobroma cacao L.), with the aim of valorizing agricultural by-products and providing a natural, healthy, and sustainable alternative. [...] Read more.

The study developed and characterized a natural beverage formulated from hibiscus extract (Hibiscus sabdariffa L.), pineapple (Ananas comosus L.), and cacao mucilage (Theobroma cacao L.), with the aim of valorizing agricultural by-products and providing a natural, healthy, and sustainable alternative. A completely randomized design with a 3 × 2 factorial arrangement was used. Six beverage formulations were prepared by combining three levels of Hibiscus extract–pineapple proportion (Factor A) with two levels of cacao mucilage (Factor B), resulting in six treatments that were evaluated in triplicate for their physicochemical, sensory, and microbiological properties. The analyses showed significant variations in °Brix (14.90–22.40), density (1.087–1.119 g/mL), and pH (2.71–3.31), indicating that cacao mucilage increased soluble solids retention and colloidal stability without altering acidity. In the sensory evaluation, treatment T1 (30% hibiscus extract, 10% pineapple, and 40% cacao mucilage) achieved the highest acceptance due to its balanced color, flavor, and texture. Microbiological analyses confirmed that the beverage complied with the limits established by the Ecuadorian standard NTE INEN 2337:2008 for non-carbonated fruit beverages. Overall, cacao mucilage proved to be an effective natural stabilizer that enhances the physicochemical and sensory quality of tropical beverages, representing an innovative strategy for the sustainable valorization of cacao by-products in the food industry. 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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26 pages, 436 KB

Open AccessEditor’s ChoiceReview

Sensory Evaluation and Methodological Standardization in PDO/PGI Wine Certification: A Comparative Analysis of European Practices, Accreditation Frameworks, and the Portuguese Context

by Manuel Pinto, Elisete Correia and Alice Vilela

Beverages 2026, 12(7), 77; https://doi.org/10.3390/beverages12070077 - 3 Jul 2026

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Abstract

Accredited sensory certification is increasingly central to the credibility of EU Geographical Indications (GIs), particularly for wine, where typicity and regional identity complicate harmonization. In the absence of shared descriptors, reference standards, and decision rules, sensory control may produce inconsistent conformity outcomes across [...] Read more.

Accredited sensory certification is increasingly central to the credibility of EU Geographical Indications (GIs), particularly for wine, where typicity and regional identity complicate harmonization. In the absence of shared descriptors, reference standards, and decision rules, sensory control may produce inconsistent conformity outcomes across certification bodies. This study examines the main drivers and limitations of sensory harmonization in GI wine certification, with particular focus on Portugal’s mandatory batch-level sensory approval system. Using a structured narrative review and comparative analysis, it integrates sensory science literature with the EU regulatory framework requiring verifiable organoleptic characteristics in product specifications. National approaches from Portugal, Croatia, France, Germany, Greece, Italy, Romania and Spain are compared, alongside the harmonized IOC Panel Test model for virgin olive oil. Accreditation is analyzed through International Organization for Standardization standards ISO/IEC 17025 and ISO/IEC 17065, as well as EA guidance. Results show increasing convergence toward formal sensory certification but persistent divergence in how typicity is operationalized and translated into conformity decisions. The study proposes a conceptual framework in which harmonization focuses on evidential conditions rather than uniform sensory identities. Full article

(This article belongs to the Special Issue Quality and Authenticity in Wine: Analytical Advances and Consumer Perspectives)

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17 pages, 2577 KB

Open AccessArticle

Co-Fermentation with Cider By-Products for Enhanced Beverage Quality: Kinetics, Functionality, and Sensory Impact

by Murilo de Freitas Peres, Bruno Wasilewski Neto, Isabela Maria Macedo Simon Sola, Thaís Estéfane Fischer, José Pedro Wojeicchowski, Aline Alberti and Alessandro Nogueira

Beverages 2026, 12(7), 76; https://doi.org/10.3390/beverages12070076 - 1 Jul 2026

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Abstract

This study evaluated a new co-valorization strategy using apple pomace and a nitrogen-rich yeast lees extract to correct low concentrations of amino acids and phenolic compounds that can impair fermentation kinetics, aroma formation, and antioxidant activity, thereby improve cider quality and support the [...] Read more.

This study evaluated a new co-valorization strategy using apple pomace and a nitrogen-rich yeast lees extract to correct low concentrations of amino acids and phenolic compounds that can impair fermentation kinetics, aroma formation, and antioxidant activity, thereby improve cider quality and support the principles of the circular economy. Apple must (Gala) was supplemented with nitrogen extract (80 mg/L), dehydrated apple pomace (47.3 g/L), or both, and fermented with Saccharomyces cerevisiae. Fermentation kinetics, physicochemical parameters, individual phenolic profile (HPLC), antioxidant activity (DPPH, ABTS, FRAP, and CUPRAC), color (CIELAB), and sensory attributes were assessed. Nitrogen supplementation accelerated fermentation, increasing the maximum rate from 9 to 16 g CO₂/L/day when combined with apple pomace. While nitrogen extract alone reduced phenolic levels, its combination with pomace resulted in a balanced phenolic profile and superior fruity aroma. Apple pomace addition increased titratable acidity (1.6 times) and ethanol content (>1% v/v) and enhanced total phenolics (up to 20%) and antioxidant activity (up to 46% by FRAP). Sensory analysis indicated that the combined treatment achieved the highest overall acceptance. The integrated use of apple pomace and yeast lees extract represents a sustainable new strategy to enhance cider bioactivity, fermentation performance, and sensory quality while valorizing agro-industrial residues. Full article

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

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Beverages, Volume 12, Issue 7 (July 2026) – 8 articles

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