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Article

Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy

1
School of Pharmacy and Medical Sciences, University of South Australia, GPO Box 2471, Adelaide, SA 5001, Australia
2
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
3
School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, Australia
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Beverages 2016, 2(4), 26; https://doi.org/10.3390/beverages2040026
Received: 3 August 2016 / Accepted: 28 September 2016 / Published: 5 October 2016
It is not uncommon for research and quality control samples, including carbonated beverage samples, to be refrigerated or frozen during peak periods of production and/or sampling, when analytical demand exceeds instrumental capacity. However, the effect of sub‐ambient temperatures on carbonated beverage composition during storage has not been well characterized. Mid‐infrared (MIR) spectroscopy combined with principal component analysis (PCA) and traditional chemical analyses were used to evaluate the effects of refrigeration (for 1 week) and freezing (for 1 or 6 weeks) on the composition of carbonated beverages, including sparkling water, sparkling wine, beer, and cider. Carbonated beverages were generally resistant to changes in pH, titratable acidity, alcohol, total phenolics, sugar, and color, during short‐term (1 week) storage. However, long‐term (6 week) freezing resulted in decreased total phenolics, with acidity also affected, albeit to a lesser extent. MIR spectroscopy combined with PCA enabled discrimination of carbonated beverages based on composition, with alcohol content having a significant influence. Examination of the MIR ‘fingerprint’ region indicated subtle compositional changes occurred in carbonated beverages following prolonged freezing. View Full-Text
Keywords: beer; cider; freezing; mid‐infrared spectroscopy; refrigeration; sample storage; sparkling  water; sparkling wine beer; cider; freezing; mid‐infrared spectroscopy; refrigeration; sample storage; sparkling  water; sparkling wine
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MDPI and ACS Style

Pearce, K.; Culbert, J.; Cass, D.; Cozzolino, D.; Wilkinson, K. Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy. Beverages 2016, 2, 26. https://doi.org/10.3390/beverages2040026

AMA Style

Pearce K, Culbert J, Cass D, Cozzolino D, Wilkinson K. Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy. Beverages. 2016; 2(4):26. https://doi.org/10.3390/beverages2040026

Chicago/Turabian Style

Pearce, Karma, Julie Culbert, Diane Cass, Daniel Cozzolino, and Kerry Wilkinson. 2016. "Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy" Beverages 2, no. 4: 26. https://doi.org/10.3390/beverages2040026

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