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Editor’s Choice Articles

Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area. The aim is to provide a snapshot of some of the most exciting work published in the various research areas of the journal.

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13 pages, 608 KB  
Article
Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata)
by Ruth T. Ngadze, Melania Casertano and Arnau Vilas-Franquesa
Beverages 2025, 11(6), 155; https://doi.org/10.3390/beverages11060155 - 1 Nov 2025
Viewed by 221
Abstract
Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by [...] Read more.
Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties. Full article
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29 pages, 2851 KB  
Review
Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive Compounds
by Bárbara N. Batista, Ana Cristina Correia, António M. Jordão and Patrícia M. Albuquerque
Beverages 2025, 11(5), 152; https://doi.org/10.3390/beverages11050152 - 21 Oct 2025
Viewed by 704
Abstract
Fermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases. Beer, wine, kombucha, kefir, and cider are examples of fermented beverages produced and consumed worldwide, [...] Read more.
Fermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases. Beer, wine, kombucha, kefir, and cider are examples of fermented beverages produced and consumed worldwide, representing a rapidly growing market. However, demands for these products have expanded beyond aspects such as size, shape, and storage conditions. There is an increasing demand for eco-sustainable, fresh products tailored to individuals with dietary restrictions and/or enriched with nutrients and health-promoting compounds. In this context, the market has witnessed a surge in alternative fermented beverages made from nutrient-rich or exotic-flavored raw materials, highlighting their versatility. A noteworthy example is the application of Amazonian fruits, which, despite being primarily consumed fresh by local populations, have been extensively characterized in scientific studies for their abundance of molecules with beneficial effects and their use in products like juices, ice creams, and fermented beverages. Thus, this review aims to explore the nutritional composition and microbiological aspects of different fermented beverages produced from several Amazonian fruits. Full article
(This article belongs to the Special Issue Bioactive Compounds in Fermented Beverages)
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10 pages, 298 KB  
Article
Exploring Visualization of Beverage Consistency Through 2D and 3D Imaging Methods
by Jane Mertz Garcia, Edgar Chambers IV, Madison Ukele, Abby Brey Althauser and David Rehfeld
Beverages 2025, 11(5), 141; https://doi.org/10.3390/beverages11050141 - 1 Oct 2025
Viewed by 558
Abstract
Modification to a thin beverage consistency is frequently recommended when swallowing is impaired, but proper thickening during preparation is essential. Contemporary technologies provide innovative ways of addressing quality control due to ongoing challenges in the accuracy of beverage preparation. This study explored two-dimensional [...] Read more.
Modification to a thin beverage consistency is frequently recommended when swallowing is impaired, but proper thickening during preparation is essential. Contemporary technologies provide innovative ways of addressing quality control due to ongoing challenges in the accuracy of beverage preparation. This study explored two-dimensional (2D) and three-dimensional (3D) methods for visualizing beverages representing different levels of consistency (thin, mildly thick, or moderately thick). A total of 48 adults with limited knowledge about swallowing and no experience with thickened beverages participated. They learned about levels of modification and then viewed 2D images (photos) and 3D virtual models of beverage content. Results showed that their ability to recognize beverage consistency and their decision confidence was generally similar across dimensions even though study participants conveyed a strong preference for viewing 3D models. Qualitative findings underscored the importance of beverage attributes, especially color. Participants differed in their perceptions in using a constant (2D) or multiple angles (3D) when evaluating visualizations. Results help inform about the potential role of visual content in developing instructional resources about thickened beverages prescribed for patients with special medical needs. Full article
(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)
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14 pages, 543 KB  
Article
Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts
by Peter Vaštík, Ján Brunner, Rudolf Jung, Tatiana Klempová, Katarína Furdíková, Daniela Šmogrovičová and Pavel Dostálek
Beverages 2025, 11(5), 140; https://doi.org/10.3390/beverages11050140 - 22 Sep 2025
Viewed by 1082
Abstract
The development of non-alcoholic beer (NAB) with health benefits, using non-conventional potential probiotic yeasts, offers an interesting alternative to standard NAB brewing strategies. In this study, potential probiotic non-Saccharomyces yeasts Pichia manshurica, Kluyveromyces lactis, and Kluyveromyces marxianus, along with [...] Read more.
The development of non-alcoholic beer (NAB) with health benefits, using non-conventional potential probiotic yeasts, offers an interesting alternative to standard NAB brewing strategies. In this study, potential probiotic non-Saccharomyces yeasts Pichia manshurica, Kluyveromyces lactis, and Kluyveromyces marxianus, along with commercial probiotic yeast Saccharomyces boulardii, were characterised and tested for functional NAB production, whereas P. manshurica was used in NAB production for the first time. Growth and viability were assessed across a range of temperatures, pH, and iso-α-bitter acids. The tested yeasts withstood conditions typical of the beer matrix and human digestive tract and had a positive phenolic off-flavour phenotype. Two strains, K. lactis and K. marxianus, showed strong β-glucosidase activity, which may enhance beverage aroma complexity. Ethanol levels in beers fermented with non-Saccharomyces yeasts remained below the NAB limit (≤0.5% v/v). An analysis of volatile organic compound profiles revealed the potential of these yeasts to produce higher alcohols and esters valuable from a brewer’s perspective. This study provides valuable insight into novel probiotic fermentations and the potential application of unconventional yeasts in functional, aromatic, and health-oriented non-alcoholic beverages. Full article
(This article belongs to the Section Malting, Brewing and Beer)
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12 pages, 2255 KB  
Article
Photodegradation of Retsina Wine: Does Pine Resin Protect Against Light-Induced Changes?
by George Polymeros, Silvia Carlin, Francesco Reale, Evangelos Nikolou, Vasilios Nikolou, Urska Vrhovsek and Panagiotis Arapitsas
Beverages 2025, 11(5), 139; https://doi.org/10.3390/beverages11050139 - 22 Sep 2025
Viewed by 932
Abstract
Retsina is a wine deeply rooted in Greek tradition, often misunderstood, and exclusively produced in Greece by adding pine resin to the must. Typically, it is bottled in flint glass bottles, although it is known that light can damage wine aroma compounds. However, [...] Read more.
Retsina is a wine deeply rooted in Greek tradition, often misunderstood, and exclusively produced in Greece by adding pine resin to the must. Typically, it is bottled in flint glass bottles, although it is known that light can damage wine aroma compounds. However, the effect of light exposure in Retsina wines has never been studied. It remains unknown whether the enrichment with resin-derived compounds can protect Retsina from photodegradation. The main aim of this work was to study the behavior of Retsina’s volatile components when stored in flint glass bottles, and so 12 Retsina wines, prepared with three levels of resin addition, were stored for four weeks under light exposure in flint (clear) glass bottles or protected by light in a box, and then they were analyzed by a GC-MS/MS method. Some compounds were influenced by resin addition, others by light exposure and a few by both conditions. Several terpenes increased with resin addition but decreased due to light exposure, while norisoprenoids decreased under light exposure. Some esters were reduced due to resin addition, and 2-aminoacetophenone was increased by light exposure. The study demonstrated that flint glass bottles should be avoided, as resin does not provide sufficient protection against photodegradation. Full article
(This article belongs to the Special Issue Recent Research in Wine Aroma)
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20 pages, 627 KB  
Review
Childhood Obesity and Its Physiological Association with Sugar-Sweetened, Free-Sugar Juice, and Artificially Sweetened Beverages
by Meryem El Ouardi, Guillem Garcia-Llorens and Victoria Valls-Belles
Beverages 2025, 11(5), 137; https://doi.org/10.3390/beverages11050137 - 19 Sep 2025
Viewed by 2098
Abstract
Childhood obesity represents a growing global public health crisis, strongly driven by the widespread consumption of sugar-sweetened beverages (SSBs) and, increasingly, artificially sweetened beverages (ASBs). SSB intake drives excessive calorie consumption, reduces satiety, and disrupts hormones, leading to metabolic dysfunction such as insulin [...] Read more.
Childhood obesity represents a growing global public health crisis, strongly driven by the widespread consumption of sugar-sweetened beverages (SSBs) and, increasingly, artificially sweetened beverages (ASBs). SSB intake drives excessive calorie consumption, reduces satiety, and disrupts hormones, leading to metabolic dysfunction such as insulin resistance and type 2 diabetes. Despite some regional declines, global consumption of SSBs remains high, with persistent socioeconomic disparities. Concurrently, ASBs, marketed as healthier alternatives, pose emerging metabolic and behavioral risks, such as gut microbiota disruption and altered appetite regulation, raising concerns about their long-term safety. Both beverage types displace nutritionally balanced food options in children’s diets and foster enduring preferences for sweetness, exacerbating poor dietary quality. Public health interventions targeting SSB reduction have demonstrated modest success; however, rising ASB use complicates prevention strategies. Effective mitigation of childhood obesity requires comprehensive approaches that emphasize reducing all sweetened beverage consumption, promoting water and whole-food hydration, and addressing the behavioral and environmental factors underlying unhealthy beverage choices to improve lifelong health outcomes. Full article
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25 pages, 1399 KB  
Article
How Wine Reaches Consumers: Channel Relevance and a Typology of Multichannel Strategies
by Marc Dressler and Katharina Kleiner
Beverages 2025, 11(5), 136; https://doi.org/10.3390/beverages11050136 - 10 Sep 2025
Viewed by 1567
Abstract
The beverage industry is undergoing a dynamic transition in terms of how and where consumers buy products. In an era of rapid digitalization and shifting consumer behaviors, this study investigates how Germany’s wine producers reach consumers and how the distribution landscape of German [...] Read more.
The beverage industry is undergoing a dynamic transition in terms of how and where consumers buy products. In an era of rapid digitalization and shifting consumer behaviors, this study investigates how Germany’s wine producers reach consumers and how the distribution landscape of German wine has transformed. A survey of more than 1000 German wine producers allowed us to explore multichannel strategies. Home-country distribution stands for 84% of the production, while export represents 16% of sales. Indirect sales via food retail safeguard a large portion of distribution, but direct sales to consumers matter in value-driven sales. The findings confirm the continued dominance of indirect retail, particularly food retail, while also highlighting a rebound in direct-to-consumer sales, value market approaches, and on-premises distribution. The results of this study contribute to closing data gaps by underlining that gastronomy has been re-established as a relevant distribution channel and that German wine has not profited from global growth in wine trading. Multichannel strategies are increasingly common, but they vary significantly in their depth and reach depending on different business models. We conducted a cluster analysis and identified three strategic groups: (1) consumer-centric, predominantly direct-to-consumer-oriented estates (63%); (2) industrial, multichannel producers with a strong presence in food retail and export (8%); and (3) hybrid operators balancing value and volume strategies (29%). This study contributes to the development of a more nuanced understanding of multichannel distribution in the wine sector and provides empirical insights into the strategic implications of firm heterogeneity. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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16 pages, 1332 KB  
Review
Neuroprotective Effects of Wine Polyphenols in Alzheimer’s and Parkinson’s Diseases: A Review of Risks and Benefits
by Aleksandra Zięba, Aleksandra Wiśniowska, Patrycja Bronowicka-Adamska, Beata Kuśnierz-Cabala, Paweł Zagrodzki and Malgorzata Tyszka-Czochara
Beverages 2025, 11(5), 131; https://doi.org/10.3390/beverages11050131 - 2 Sep 2025
Viewed by 1909
Abstract
Neurodegenerative diseases are characterized by the irreversible and progressive loss of nerve cell function, leading to gradual cognitive decline. These diseases often result in a deterioration in quality of life and a shortened lifespan. The most common neurodegenerative diseases in humans are Alzheimer’s, [...] Read more.
Neurodegenerative diseases are characterized by the irreversible and progressive loss of nerve cell function, leading to gradual cognitive decline. These diseases often result in a deterioration in quality of life and a shortened lifespan. The most common neurodegenerative diseases in humans are Alzheimer’s, Parkinson’s, and amyotrophic lateral sclerosis. The recent growing interest is due to the increasing incidence of these diseases and the lack of effective therapeutic methods that could prevent them. However, bioactive compounds contained in foods and beverages have been found to play a significant role in this respect. In particular, a growing body of reports suggests the inverse relationship between wine consumption and the development of such diseases. The main components of wine include ethyl alcohol and polyphenolic compounds (obviously, on a different scale). Wine polyphenols exhibit antioxidant and anti-inflammatory effects. Some of them may cross the blood–brain barrier and then affect the functioning of neurons and other cells. Such activity is considered to be an important factor in the prevention of neurodegenerative diseases related to inflammation, oxidative stress, and mitochondrial dysfunctions. The review presents the current knowledge on the impact of wine consumption and its components on the development of neurodegenerative diseases. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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55 pages, 2972 KB  
Review
The Impact of Brewing Methods on the Quality of a Cup of Coffee
by Alessandro Genovese, Nicola Caporaso and Antonietta Baiano
Beverages 2025, 11(5), 125; https://doi.org/10.3390/beverages11050125 - 25 Aug 2025
Viewed by 5760
Abstract
A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean [...] Read more.
A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean defects, density) with a notable degree of subjectivity, as consumer sensory perception is ultimately decisive. The brewing technique is described as a critical determinant of the final chemical, physical, and sensory attributes. Key parameters such as aroma profile, pH, titratable acidity, total and filtered solids, lipid and fatty acid content, viscosity, foam (crema), and colorimetric indices are detailed as essential metrics in coffee quality evaluation. Roasting creates most of coffee’s key aroma compounds. The brewing method further shapes the extraction of both volatile and other bioactive compounds like caffeine, chlorogenic acids, and lipids. Brewing methods significantly affect acidity, “body,” and crema stability, while water quality, temperature, and pressure are shown to impact extraction results and sensory properties. Attention is paid to how methods such as Espresso, filter, French press, and cold brew yield distinct physicochemical and sensory profiles in the cup. Overall, the review highlights the multifaceted nature of coffee cup quality and the interplay between raw material, processing, and preparation, ultimately shaping the coffee sensory experience and market value. Full article
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14 pages, 1367 KB  
Article
Understanding the Sensory Influences of Oak in the Production of Smoke-Affected Wines: A Case Study with Cabernet Sauvignon
by Jenna A. Fryer and Elizabeth Tomasino
Beverages 2025, 11(4), 122; https://doi.org/10.3390/beverages11040122 - 21 Aug 2025
Viewed by 1162
Abstract
Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated [...] Read more.
Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated eight smoke-affected wines across three vintages from commercial production to assess how oak influences smoke-related flavors. Each vintage explored a different usage of oak, including oak origin, oak chips with carbon fining, and potential carryover of flavors through reused barrels. Wines were assessed using descriptive analysis, with intensity ratings collected for seven attributes representing smoke-related and typical wine flavors. Results showed that American oak reduced the perception of smoke-related flavors compared to French oak. The use of oak chips, both alone and with carbon fining, did not improve the flavor profile. This suggests that combining treatments should be approached with caution, especially when strategies target smoke taint mitigation through different mechanisms. Sensory results also indicated no evidence of smoke flavor carryover from using barrels that previously held smoke-affected wine. Overall, this work showed that oak can influence sensory profile of smoke-affected wines and consideration of different wine production practices can be beneficial when faced with a smoke-impacted vintage. Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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27 pages, 2560 KB  
Article
Predicting Wine Quality Under Changing Climate: An Integrated Approach Combining Machine Learning, Statistical Analysis, and Systems Thinking
by Maja Borlinič Gačnik, Andrej Škraba, Karmen Pažek and Črtomir Rozman
Beverages 2025, 11(4), 116; https://doi.org/10.3390/beverages11040116 - 11 Aug 2025
Viewed by 1638
Abstract
Climate change poses significant challenges for viticulture, particularly in regions known for producing high-quality wines. Wine quality results from a complex interaction between climatic factors, regional characteristics, and viticultural practices. Methods: This study integrates statistical analysis, machine learning (ML) algorithms, and systems thinking [...] Read more.
Climate change poses significant challenges for viticulture, particularly in regions known for producing high-quality wines. Wine quality results from a complex interaction between climatic factors, regional characteristics, and viticultural practices. Methods: This study integrates statistical analysis, machine learning (ML) algorithms, and systems thinking to assess the extent to which wine quality can be predicted using monthly weather data and regional classification. The dataset includes average wine scores, monthly temperatures and precipitation, and categorical region data for Slovenia between 2011 and 2021. Predictive models tested include Random Forest, Support Vector Machine, Decision Tree, and linear regression. In addition, Causal Loop Diagrams (CLDs) were constructed to explore feedback mechanisms and systemic dynamics. Results: The Random Forest model showed the highest prediction accuracy (R2 = 0.779). Regional classification emerged as the most influential variable, followed by temperatures in September and April. Precipitation did not have a statistically significant effect on wine ratings. CLD models revealed time delays in the effects of adaptation measures and highlighted the role of perceptual lags in growers’ responses to climate signals. Conclusions: The combined use of ML, statistical methods, and CLDs enhances understanding of how climate variability influences wine quality. This integrated approach offers practical insights for winegrowers, policymakers, and regional planners aiming to develop climate-resilient viticultural strategies. Future research should include phenological phase modeling and dynamic simulation to further improve predictive accuracy and system-level understanding. Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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28 pages, 943 KB  
Article
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
Cited by 1 | Viewed by 1608
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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21 pages, 1583 KB  
Review
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
Viewed by 2699
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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18 pages, 1287 KB  
Article
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
Viewed by 1457
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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17 pages, 306 KB  
Review
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
Viewed by 1956
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)
12 pages, 2374 KB  
Article
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
Cited by 1 | Viewed by 1328
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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18 pages, 1304 KB  
Systematic 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 5607
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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21 pages, 3357 KB  
Article
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
Cited by 1 | Viewed by 1606
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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20 pages, 1450 KB  
Article
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 1686
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 KB  
Article
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
Cited by 1 | Viewed by 1663
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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28 pages, 1980 KB  
Article
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 3297
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 KB  
Review
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
Cited by 5 | Viewed by 5809
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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13 pages, 1171 KB  
Article
Development and Validation of an HPLC-DAD Method to Determine Alkylphenols in Milk
by Serenella Seccia and Irene Dini
Beverages 2025, 11(3), 59; https://doi.org/10.3390/beverages11030059 - 24 Apr 2025
Cited by 2 | Viewed by 1755
Abstract
While providing considerable societal and economic benefits, plastic packaging leads to global pollution and poses health risks. Plastic additives like alkylphenols (APs) can interfere with endocrine functions even at low concentrations. Therefore, developing and validating analytical methods for their routine dosage in foods [...] Read more.
While providing considerable societal and economic benefits, plastic packaging leads to global pollution and poses health risks. Plastic additives like alkylphenols (APs) can interfere with endocrine functions even at low concentrations. Therefore, developing and validating analytical methods for their routine dosage in foods is paramount. The present work validated a chromatographic method to quantify alkylphenols (4-tert-octylphenol, 4-n-octylphenol mono-ethoxylate, 4-n-octylphenol, and 4-n-nonylphenol) in milk. The analytical method uses Chem Elut S a rapid supported liquid extraction (SLE) cartridges to eliminate the matrix effect, and reverse phase chromatography linked to a Diode Array Detector (DAD) to dosage the alkylphenols. The method was validated using the strategy of accuracy profiling, a decision-making instrument that calculates the method’s total error, encompassing bias and standard deviation. The reliability of the test was defined by the lack at the retention times of the APs of interfering peaks, the close linear relationship between the independent and the dependent variables in the regression model, the excellent precision at each concentration level for intra-day and inter-day measurements, and the errors of the procedure (systematic and random) estimated within the pre-established acceptability limits (±10%). The minimal environmental impact and ease of execution suggest its use in routine analyses. Full article
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19 pages, 2095 KB  
Article
Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties
by Jin Seon Baek, Younhee Nam, Sunghee Kim, Hee Song Kim, Eun Jin Lee, Mee-Ryung Lee and Soo Rin Kim
Beverages 2025, 11(2), 55; https://doi.org/10.3390/beverages11020055 - 18 Apr 2025
Viewed by 1894
Abstract
Kombucha, traditionally fermented from black or green tea, is well known for its potential health benefits. However, its high caffeine content may limit consumption for certain individuals. Therefore, this study aimed to develop a low-caffeine kombucha using lotus root tea as an alternative [...] Read more.
Kombucha, traditionally fermented from black or green tea, is well known for its potential health benefits. However, its high caffeine content may limit consumption for certain individuals. Therefore, this study aimed to develop a low-caffeine kombucha using lotus root tea as an alternative to black or green tea. Lotus root was roasted and brewed to prepare the tea base, to which sugar and a SCOBY were added for primary fermentation. Subsequently, Lactobacillus plantarum (1.0 × 109 and 3.0 × 109 CFU/mL) was inoculated to carry out secondary fermentation. The kombucha samples were assessed for their organic acid composition, antioxidant activity, antimicrobial effects, β-glucuronidase inhibition, and protective effects against Salmonella infection in a Caenorhabditis elegans model. The caffeine concentration of lotus root tea kombucha was significantly lower than that of conventional kombucha. L. plantarum fermentation increased the lactic acid concentration and enhanced antimicrobial activity, particularly against Escherichia coli OP50 and Salmonella typhimurium. Additionally, β-glucuronidase inhibition significantly improved, suggesting potential gut health benefits. In C. elegans, kombucha consumption improved survival rates following Salmonella infection, indicating a protective effect. This study demonstrates that fermentation using Lactobacillus plantarum can enhance the bioactivity of lotus root kombucha, highlighting its potential as a low-caffeine functional beverage. Full article
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14 pages, 1158 KB  
Article
Chemical Quality and Characterization of Essential Oils in Postharvest Hop cv. Cascade: Ventilated Room Temperature as a Sustainable Alternative to Hot-Stove and Freeze-Drying Processes
by Edoardo Monacci, Chiara Sanmartin, Alessandro Bianchi, Stefano Pettinelli, Basma Najar, Fabio Mencarelli and Isabella Taglieri
Beverages 2025, 11(2), 54; https://doi.org/10.3390/beverages11020054 - 18 Apr 2025
Cited by 1 | Viewed by 1231
Abstract
Hop is a key ingredient in beer production, and drying it allows it to be stored before use. Unfortunately, postharvest drying techniques can negatively affect hop quality. In this study, we compared drying using a hot stove (H), freeze-drying (F), and ventilated at [...] Read more.
Hop is a key ingredient in beer production, and drying it allows it to be stored before use. Unfortunately, postharvest drying techniques can negatively affect hop quality. In this study, we compared drying using a hot stove (H), freeze-drying (F), and ventilated at room temperature (VRT) drying, focusing on the chemical quality and essential oil composition. To achieve 80% water removal, F and H took two days, while VRT took five days. F and H preserved a high content of total chlorophyll (F 81.89 g/kg dm; H 82.70 g/kg dm) and carotenoids (F 54.02 g/kg dm; H 54.71 g/kg dm). The hop storage index (HSI) increased with all drying techniques, but especially in F and H. The lowest amount of polyphenols was found in the H sample (348.48 g/kg dm), while the highest content was found in VRT (631.11 g/kg dm). Freeze-drying gave the best results, especially in relation to the amount of polyphenols and antioxidant power of the product. Regarding essential oils, in the class of sesquiterpene hydrocarbons, we found α-humulene (F 24.0%; VRT 24.7%; H 25.6%), β-caryophyllene (F 10.5%; VRT 9.4%; H 11.1%), and β-farnesene (F 6.8%; VRT 6.0%; H 7.4%). The total monoterpene hydrocarbon amount increased in the VRT sample. Thus, freeze-drying emerges as an alternative technique to the hot stove; however, the cost is high. Instead, drying at ventilated room temperature represents a sustainable and valid technique for preserving the aromatic characteristics and polyphenols of the product. Full article
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19 pages, 968 KB  
Article
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
by Niina Kelanne, Yuxuan Zhu, Tuomas Rysä, Baoru Yang, Baoqing Zhu and Oskar Laaksonen
Beverages 2025, 11(2), 47; https://doi.org/10.3390/beverages11020047 - 29 Mar 2025
Viewed by 1772
Abstract
Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused [...] Read more.
Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused on the sensory characterization of commercial NABs produced with different methods. This study aimed to find key sensory characteristics in lager, Indian pale ale, and pilsner-type NABs with untrained panels by conducting tests in Finland and China. Participants were asked to Check-All-That-Apply for odors and Rate-All-That-Apply for flavors. Additionally, hedonic responses to odor and flavor pleasantness were rated. Chinese participants used more different and more often-used attributes to describe NABs. More varying descriptors were used on the NAB samples chosen as the most pleasant ones, indicating more complex sensory properties. Participants from both locations preferred lager-type beers characterized as ‘fresh’ odor and ‘fruity’, ‘floral’, and ‘sweet’ flavors and less frequently found Indian-pale-ale-type NABs pleasant, describing them as ‘sour’, ‘bitter’, ‘fermented’, and ‘pungent’ flavors. The flavor pleasantness correlated more with the samples frequently chosen as the most pleasant than odor pleasantness. No clear connection was found between the production method of NAB and consumers’ acceptance, demonstrating that all production methods can be used to produce non-alcoholic beers with sensory properties acceptable to consumers. Full article
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22 pages, 4444 KB  
Article
Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability
by Corina-Teodora Ciucure, Marius Gheorghe Miricioiu and Elisabeta-Irina Geana
Beverages 2025, 11(2), 44; https://doi.org/10.3390/beverages11020044 - 25 Mar 2025
Cited by 2 | Viewed by 1540
Abstract
Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is [...] Read more.
Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is increasingly used to assess its authenticity, even though wine phenolic composition is influenced by genetic and environmental factors, as well as vineyard management and enological practices, and storage conditions. This study presents a comprehensive analysis of the bioactive characteristics (total polyphenols—TPs, total flavonoids—TFs, antioxidant activity—AA, and total anthocyanins—TAs) by spectrophotometric analysis and phenolic compound profile (by UHPLC-HRMS analysis) of 19 white and 21 red wines with a Protected Designation of Origin (PDO) from four vineyards located in the wine-growing region of Oltenia, Romania. Multivariate statistical analysis, specifically principal component analysis and heat map analysis, applied to analytical data, enables the discrimination of wines based on grape variety and terroir, and across four consecutive vintages (2019–2022). The phenolic profiles of the wines obtained under standardized winemaking conditions depend on the climatic data specific to each harvest year (temperature, precipitation, duration of sun exposure during grape berry phenological stages, and ripening). The phenolic biomarkers of red wines, such as epicatechin, catechin, gallic, caffeic, t-ferulic acids, t-resveratrol and hesperidin, represent specific biomarkers of warmer and sunnier harvest years with lower precipitation, as observed in the 2021 harvest year. Additionally, our results contribute to the identification of specific phenolic biomarkers for geographical and varietal discrimination, as well as to the promotion of high-quality wines produced in a renowned wine-growing region of Romania. Full article
(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)
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18 pages, 2288 KB  
Article
Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”
by Andrea Balivo, Giovanni D’Auria, Pasquale Ferranti, Alessia Cepollaro, Salvatore Velotto, Raffaele Sacchi and Alessandro Genovese
Beverages 2025, 11(2), 43; https://doi.org/10.3390/beverages11020043 - 24 Mar 2025
Viewed by 1613
Abstract
Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based [...] Read more.
Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based liqueurs, compared to traditional cellar aging. Individual bottles were analysed using an E-nose, achieving 96% correct classification in the cross-validated confusion matrix. Chemical analysis revealed no significant differences in pH, ethanol content, total and volatile acidity. Although total phenolic content did not differ significantly, underwater-aged liquors exhibited higher levels of anthocyanins, suggesting reduced degradation of phenolic compounds in the anaerobic underwater environment. This was supported by higher levels of free alpha-amino nitrogen and total proteins, suggesting slower oxidation. As a result, underwater-aged liquors showed a lower b* index (yellowness), likely due to the reduced oxidation of red colour compounds. Underwater aging induced some changes in the volatile profile, with a significant increase in certain furanones and pyranones, such as 5-hydroxymethylfurfural, 4-hydroxydihydro-2-(3H)-furanone and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, responsible for strawberry, toasted, and caramel notes. This increased production could be attributed to the unique underwater environment, characterised by oscillating vibrations, blue-green light, lower and more constant temperatures and reduced oxygen levels. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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17 pages, 3844 KB  
Article
Comprehensive Characterization (Chromatography, Spectroscopy, Isotopic, and Digital Color Image) of Tequila 100% Agave Cristalino as Evidence of the Preservation of the Characteristics of Its Aging Process
by Walter M. Warren-Vega, Rocío Fonseca-Aguiñaga, Arantza Villa-González, Camila S. Gómez-Navarro and Luis A. Romero-Cano
Beverages 2025, 11(2), 42; https://doi.org/10.3390/beverages11020042 - 20 Mar 2025
Cited by 1 | Viewed by 1798
Abstract
To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n [...] Read more.
To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n = 3 or extra-aged-Cristalino; n = 3). Analytical characterization was performed on these beverages, consisting of isotope ratio mass spectrometry, gas and liquid chromatography, UV-Vis spectroscopy, and color using digital image processing. The results corroborate that the chromatographic characterization (mg/100 mL A.A.)—higher alcohols (299.53 ± 46.56), methanol (212.02 ± 32.28), esters (26.02 ± 4.60), aldehydes (8.93 ± 4.61), and furfural (1.02 ± 0.56)—and isotopic characterization—δ13CVPDB = −13.02 ± 0.35 ‰ and δ18OVSMOW = 21.31 ± 1.33 ‰—do not present statistically significant differences (p > 0.05) between groups. From these techniques, it was possible to reinforce that isotopic ratios can provide information about that the ethanol of these alcoholic beverages come from Agave tequilana Weber blue variety and it is not affected in the filtration process. Based on the UV-Vis analysis, I280 and I365 were obtained, which were related to the presence of polyphenols and flavonoids—expressed as mg quercetin equivalents/L—only found in group 1. Due to the presence of flavonoids in aged beverages, the oxidation process results in the formation of an amber color, which can be measured by an RGB color model; therefore, the analysis shows that there is a statistically significant difference (p < 0.05) between groups. It can be concluded that Tequila 100% agave Cristalino is a Tequila 100% agave aged or extra-aged without color in which its chromatographic and isotopic profile is not affected. 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, 373 KB  
Review
Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health
by Andreas Panou and Ioannis Konstantinos Karabagias
Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040 - 14 Mar 2025
Cited by 8 | Viewed by 10126
Abstract
Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages [...] Read more.
Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages and (ii) non-dairy-based beverages. Functional beverages have several positive functional properties such as the rehydration of the body, recovery of lost energy, the increase of athletic performance, the prevention of pain in joints, the improvement of heart health, the improvement of immunity and the digestive system, and the creation of the feeling of satiety and boosting mood. However, according to health experts, there are also functional beverages that induce obesity and heart diseases because of their high content of sugars, sweeteners, and other components such as caffeine, taurine, taurine combined with caffeine, creatinine, etc. The scope of this review was to highlight the main components and the functional properties of energy drinks along with the effects of functional beverages on human health. Limited review articles address this overall hypothesis in the recent literature, thus comprising the significance of the current study. Full article
(This article belongs to the Special Issue Sports and Functional Drinks)
14 pages, 1856 KB  
Article
Quantification of Caffeine in Energy and Cola Drinks via Rapid High Performance Liquid Chromatography Assays with Ultra Violet Diode Array Detection
by Christopher E. Karlsen, Jake A. Cravino, Arianne Soliven, Peter J. Mahon, Feng Li and R. Andrew Shalliker
Beverages 2025, 11(2), 39; https://doi.org/10.3390/beverages11020039 - 13 Mar 2025
Cited by 1 | Viewed by 4821
Abstract
There is currently a lack of regulation of the caffeine found in cola and energy drinks by the FDA, which fails to protect the consumers of these products. Due to this lack of regulation, cola and energy drinks can have noticeable differences in [...] Read more.
There is currently a lack of regulation of the caffeine found in cola and energy drinks by the FDA, which fails to protect the consumers of these products. Due to this lack of regulation, cola and energy drinks can have noticeable differences in their caffeine content when compared to the average amount per serving labelled on the product. In this study, we demonstrate the ability to analyse caffeine rapidly in under 20 s, and with HPLC pressures under 3500 psi (241 bar). To facilitate a high-throughput routine HPLC analysis of the caffeine content found in energy and cola drinks, two HPLC column technologies are studied, a conventional run HPLC column, and a newly commercialised Radial Flow Splitting end fitted HPLC column. The Radial Flow Splitting fitted column demonstrated the following benefits: a 37% reduction in pressure, an increased signal intensity sensitivity of 35%, a reduced analysis time by 20%, and improved metrics in assay precision based on triplicate injections associated with retention time, peak area, and peak height precision %RSD values. Both rapid HPLC methods offer greater opportunity for expanded beverage testing, which can ultimately help protect the consumer. The quantified energy drinks that were tested had a higher caffeine content, on average, than the labelled caffeine content, with an approximately ±16 mg difference per serving size for the energy drinks. In the case of the cola drinks, which did not include caffeine levels on the food label, we compared the levels to the USDA guidance and found up to double the recommended amount of caffeine in one serving for the samples studied. This highlights the need to have stricter regulations for caffeinated beverages to protect consumers and provide transparency regarding the caffeine content. Full article
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17 pages, 1148 KB  
Article
A Freshly Prepared Guava and Mamey Beverage Induces Subjective Satiety in Healthy Adults, Similar to a Commercial Control
by Beatriz Haydee Belmonte-Herrera, J. Abraham Domínguez-Avila, Jesús Fernando Ayala-Zavala, Abraham Wall-Medrano, Marcelino Montiel-Herrera and Gustavo A. González-Aguilar
Beverages 2025, 11(2), 35; https://doi.org/10.3390/beverages11020035 - 10 Mar 2025
Viewed by 1883
Abstract
Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim [...] Read more.
Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim of the present work was to document changes in the subjective satiety exerted by a freshly prepared beverage made from guava and mamey pulps in healthy adults, and to compare them with those of a commercial beverage. Eighteen apparently healthy, normoweight, 25–30-year-old individuals (nine men, nine women) participated in this study; their subjective hunger/satiety profile was assessed using 10 cm visual analogue scales. Hunger and prospective food consumption decreased in response to consuming both beverages, while fullness and satisfaction increased. There were no significant differences in any variable analyzed, when comparing the guava and mamey beverage with the control during 120 min following their intake. Likewise, when individually analyzing the responses of men and women, the aforementioned variables remained similar. The participants’ body composition (body fat in particular) appears to be the main anthropometric variable that was significantly associated with their various hunger/satiety responses when consuming both beverages, for both men and women. Our findings therefore suggest that the subjective satiety responses of consuming a freshly prepared guava and mamey beverage are significantly associated with the consumers’ body composition, mainly body fat percentage. More research is needed to determine the precise mechanism by which guava, mamey, and/or their combination can alter satiety in healthy human subjects. Full article
(This article belongs to the Special Issue Opportunities and Challenges for Functional and Medicinal Beverages)
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15 pages, 1667 KB  
Article
Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko
by Kosmas Roufas, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas, Artemis Toulaki and Dimitris P. Makris
Beverages 2025, 11(2), 36; https://doi.org/10.3390/beverages11020036 - 10 Mar 2025
Viewed by 1474
Abstract
Maratheftiko (Vitis vinifera sp.) is a prestigious grape variety native to Cyprus, but wines originating from this variety have not been examined with respect to the effect of aging on major quality determinants, such as their aromatic and polyphenolic composition. Following a [...] Read more.
Maratheftiko (Vitis vinifera sp.) is a prestigious grape variety native to Cyprus, but wines originating from this variety have not been examined with respect to the effect of aging on major quality determinants, such as their aromatic and polyphenolic composition. Following a previous work on the impact of prefermentation treatments on Maratheftiko wines, this work was carried out with the objective of studying the effect of barrel aging on Maratheftiko wines, produced on industrial scale with different prefermentation technologies. These technologies includes combinations of the saigneé process, cold maceration, and enzyme and tannin addition. The influence of these treatments was illustrated by determining the pigment, non-pigment polyphenols, and volatiles from two consecutive harvests. The predominant non-pigment polyphenol for the 2021 vintage was quercetin 3-O-glucuronide, accompanied by a ferulate derivative, but for the 2022 vintage, quercetin 3-O-glucuronide predominated along with caftaric acid. The principal anthocyanin in all samples examined was malvidin 3-O-glucoside, followed by its p-coumarate derivative. The primary aromatic substances determined were isoamyl alcohol, followed by 2-phenylethanol. Principal component analysis showed that there was discrimination based on prefermentation treatments; however, distinction was more pronounced based on vintage. This investigation provided heretofore unreported data and revealed novel insights into the effect of aging on Maratheftiko wines. Full article
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16 pages, 1408 KB  
Article
Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents
by Evangelos Kokkinomagoulos and Panagiotis Kandylis
Beverages 2025, 11(2), 31; https://doi.org/10.3390/beverages11020031 - 24 Feb 2025
Cited by 4 | Viewed by 1735
Abstract
Winemaking generates significant amounts of byproducts, mainly grape pomace, which is composed of skins, seeds, and stems. Rich in phenolic compounds with antioxidant properties, grape pomace is often underutilized in low-value applications such as compost or animal feed. Recent research highlights its potential [...] Read more.
Winemaking generates significant amounts of byproducts, mainly grape pomace, which is composed of skins, seeds, and stems. Rich in phenolic compounds with antioxidant properties, grape pomace is often underutilized in low-value applications such as compost or animal feed. Recent research highlights its potential as a sustainable alternative to conventional fining agents, such as bentonite, commonly used to improve wine clarity, stability, and sensory attributes. However, previous studies have been limited in scope, focusing on selected wine parameters or narrow experimental conditions. This study explored the use of red and white grape pomace as fining agents for Mavrodaphne red wine, evaluating their effects on anthocyanin level, tannin content, total polyphenol index, chromatic properties, and aromatic profile across varied dosages and contact times. The results indicated that grape pomace, either from red or white grapes, achieved comparable or superior tannin and anthocyanin removal and chromatic enhancement relative to commercial fining agents, without significantly altering aromatic complexity. The findings underscore grape pomace’s suitability as a natural, vegan-friendly, and sustainable fining option, aligning with consumer preferences for cleaner-label wines. This study promotes the adoption of grape pomace in winemaking, supporting waste valorization and advancing sustainable practices within the industry. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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19 pages, 4264 KB  
Review
Nanostrategy for Selective Ethyl Carbamate Removal from Fermented Alcoholic Beverages via Molecular Imprinting Technology
by Rosa Perestrelo
Beverages 2025, 11(2), 30; https://doi.org/10.3390/beverages11020030 - 20 Feb 2025
Cited by 1 | Viewed by 1625
Abstract
Ethyl carbamate (EC), known as urethane, is a naturally occurring potentially carcinogenic metabolite that is widely found in alcoholic beverages and other food-related fermented products. The concern related to the presence of the EC and its toxicity in regularly consumed fermented alcoholic beverages [...] Read more.
Ethyl carbamate (EC), known as urethane, is a naturally occurring potentially carcinogenic metabolite that is widely found in alcoholic beverages and other food-related fermented products. The concern related to the presence of the EC and its toxicity in regularly consumed fermented alcoholic beverages raises global interest in assessing the possible risks to human health. EC mitigation approaches, such as molecular imprinting technology (MIT), have been proposed to target EC while preserving the sensory quality of fermented alcoholic beverages. This review explores the principles of MIT, the advantages and disadvantages of the most common polymerisation approach for molecularly imprinted polymer (MIP) synthesis, the analytical techniques used for MIP characterisation, and the strategies used to mitigate EC in fermented alcoholic beverages, with studies reporting removal efficiencies of up to 84%. Additionally, it highlights the novelty and potential of MIPs, offering practical insights into their integration within the production of fermented alcoholic beverages, highlighting their scalability and cost-effectiveness compared to traditional EC mitigation strategies. Full article
(This article belongs to the Special Issue Nanoscience: New Strategies to Enhance Beverage Quality)
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25 pages, 4750 KB  
Article
New Sparkling Wines from Traditional Grape Varieties and Native Yeasts: Focusing on Wine Identity to Address the Industry’s Crisis
by Teodora Basile, Giambattista Debiase, Francesco Mazzone, Leonardo Scarano, Antonio Domenico Marsico and Maria Francesca Cardone
Beverages 2025, 11(1), 25; https://doi.org/10.3390/beverages11010025 - 13 Feb 2025
Cited by 3 | Viewed by 1857
Abstract
The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the typical grape varieties, and incorporates the [...] Read more.
The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the typical grape varieties, and incorporates the concept of “microbial terroir”, which is linked to the native yeasts. The wines produced have been analyzed for conventional parameters such as pH, titratable acidity, volatile acidity, alcohol content, and residual sugar, as well as for their aromatic profile through GC-MS analysis. To evaluate the acceptance of the wines, a sensory analysis was conducted, and NIR spectra were collected to identify the factors influencing their preferences. Two varieties, Fiano and Falanghina, produced sparkling wines well appreciated with pleasant floral and white fruit notes. The positive reception of these innovative sparkling wines was connected to their chemical composition, offering valuable insights into the future production of similar products. Full article
(This article belongs to the Special Issue Sparkling Wines)
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24 pages, 1332 KB  
Review
Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics
by Akansha Gupta, Russell Keast, Djin Gie Liem, Snehal R. Jadhav, Dipendra Kumar Mahato and Shirani Gamlath
Beverages 2025, 11(1), 24; https://doi.org/10.3390/beverages11010024 - 6 Feb 2025
Cited by 3 | Viewed by 9136
Abstract
The demand for plant-based milk alternatives (PMAs) has grown rapidly in recent years, driven by health-conscious choices, environmental sustainability, ethical considerations, and environmental concerns. Among these, “barista-quality” PMAs play a critical role in coffee applications. However, achieving the desired sensory attributes (flavour and [...] Read more.
The demand for plant-based milk alternatives (PMAs) has grown rapidly in recent years, driven by health-conscious choices, environmental sustainability, ethical considerations, and environmental concerns. Among these, “barista-quality” PMAs play a critical role in coffee applications. However, achieving the desired sensory attributes (flavour and mouthfeel) and physicochemical properties (texture, foam formation, and stability) of PMAs to closely resemble dairy milk in coffee remains a significant challenge. This review provides a comprehensive analysis of the sensory and physicochemical characteristics of PMAs, with a particular focus on their performance in hot coffee beverages such as cappuccinos and lattes. It examines the fundamental issues and factors influencing the compatibility of PMAs in hot coffee, including flavour, texture, foam formation and stability, and consumer acceptance. Furthermore, this review explores potential strategies to address these sensory and physicochemical challenges, offering valuable insights into opportunities for innovation and product development. The aim is to guide the optimization of next-generation “barista-quality” PMAs with improved sensory and functional properties. Full article
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18 pages, 1112 KB  
Article
Extraction of Grape Juice: Impact of Laboratory-Scale Pressing Methods on the Chemical Composition
by Gvantsa Shanshiashvili, Marta Baviera, Daoud Ounaissi, Vanessa Lançon-Verdier, Chantal Maury, Gabriele Cola and Daniela Fracassetti
Beverages 2025, 11(1), 23; https://doi.org/10.3390/beverages11010023 - 5 Feb 2025
Cited by 1 | Viewed by 1827
Abstract
The monitoring of grape maturity is essential for determining the ideal harvest time as well as for obtaining the expected characteristics of grape juice and, consequently, of wine. This study aimed to examine the impact of various laboratory-scale pressing methods on key chemical [...] Read more.
The monitoring of grape maturity is essential for determining the ideal harvest time as well as for obtaining the expected characteristics of grape juice and, consequently, of wine. This study aimed to examine the impact of various laboratory-scale pressing methods on key chemical parameters (sugars, pH, and titratable acidity), as well as on phenolic-related indexes and antioxidant activity, in juices from Chardonnay (six grape samples) and Pinot blanc (two grape samples) across two vintages (2022 and 2023). The grape samples were characterized in terms of total and extractable flavonoids and extractability (%). Four different methods (manual pressing, vacuum pressing, small screw press, and juicer) were applied for producing grape juice. The results showed relevant differences in the extractability among the grape samples up to 64.1% and 43.8% for harvests 2022 and 2023, respectively. Comparable sugar content, pH, and titratable acidity were found in the juice samples independently from the method used. On the contrary, notable variability among the different pressing methods was revealed for phenolic-related indexes and antioxidant activity. The small screw press led to lower total phenol index values across grape batches compared to other methods, while the juice samples obtained with the juicer revealed a composition consistently differing in comparison to the other methods. Raman spectroscopy allowed to clearly classify the juice samples based on the pressing method. Good predictive models were obtained due to the composition of juice samples being clearly distinct among methods. This data suggests that an appropriate pressing method should be adopted for monitoring the grape ripening as well as for simulating the pressing under industrial scale. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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19 pages, 5659 KB  
Article
Intensification of the Dimethyl Sulfide Precursor Conversion Reaction: A Retrospective Analysis of Pilot-Scale Brewer’s Wort Boiling Experiments Using Hydrodynamic Cavitation
by Francesco Meneguzzo and Lorenzo Albanese
Beverages 2025, 11(1), 22; https://doi.org/10.3390/beverages11010022 - 5 Feb 2025
Cited by 1 | Viewed by 2223
Abstract
Dimethyl sulfide (DMS), a low-boiling compound generated during barley germination and wort boiling from the conversion of its main precursor S-methylmethionine (SMM), a functional biomolecule, is detrimental to beer flavor. Vigorous and prolonged boiling, a time-consuming and energy-intensive process, is required to decrease [...] Read more.
Dimethyl sulfide (DMS), a low-boiling compound generated during barley germination and wort boiling from the conversion of its main precursor S-methylmethionine (SMM), a functional biomolecule, is detrimental to beer flavor. Vigorous and prolonged boiling, a time-consuming and energy-intensive process, is required to decrease the content of SMM and remove free DMS. The standard model, further validated in this study, assumed wort temperature and pH as the limiting factors of the SMM conversion reaction. This study aimed to assess the specific effect of hydrodynamic cavitation (HC) on the SMM conversion rate in pilot-scale experiments of brewer’s wort boiling. For the first time, the SMM conversion rate was shown to be significantly affected by HC processes. The SMM half-life was reduced by up to 70% and showed remarkable sensitivity to HC regimes. The intensification of the SMM conversion reaction could be attributed to the HC-based generation of hydroxyl radicals. Other wort processes unfolded in compliance with standard specifications, such as the removal of free DMS, the isomerization of hop alpha-acids, and the change in wort color. In conclusion, evidence supported HC for a substantial saving in process time and energy consumption in the brewer’s wort boiling step. Full article
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15 pages, 556 KB  
Review
The Role of Functional Beverages in Mitigating Cardiovascular Disease Risk Factors: A Focus on Their Antidiabetic and Hypolipidemic Properties
by Eva Scarcelli, Domenico Iacopetta, Jessica Ceramella, Daniela Bonofiglio, Francesca Luisa Conforti, Francesca Aiello and Maria Stefania Sinicropi
Beverages 2025, 11(1), 21; https://doi.org/10.3390/beverages11010021 - 3 Feb 2025
Cited by 1 | Viewed by 2239
Abstract
The incidence and mortality rates of cardiovascular diseases (CVDs) are constantly increasing. Among the main risk factors, diabetes mellitus and hyperlipidaemia, which are equally widespread pathological conditions, stand out. Current preventive strategies are based on physical activity and a healthy, balanced diet. Primary [...] Read more.
The incidence and mortality rates of cardiovascular diseases (CVDs) are constantly increasing. Among the main risk factors, diabetes mellitus and hyperlipidaemia, which are equally widespread pathological conditions, stand out. Current preventive strategies are based on physical activity and a healthy, balanced diet. Primary therapies, on the other hand, are based on the administration of hypoglycaemic and cholesterol-lowering drugs. Given the increasing consumer demand for food products with healthy properties, functional beverages may represent a breakthrough in this field. Through a careful analysis of studies conducted over the past seven years, it has emerged that herbal teas, fruit and vegetable drinks, as well as milk- and plant-based beverages, can mitigate these two critical CVD risk factors, often linked to the presence of specific polyphenols or fermentation processes. The selection of in vivo, in vitro and clinical trials revealed the ability of such drinks to reduce the enzymatic activity of α-glucosidase and α-amylase, as well as to decrease circulating lipid levels, properties that were surprisingly also exhibited by beverages derived from food waste. Therefore, this review aims to highlight the possibility of employing these drinks as adjuvant therapy in the treatment of diabetes mellitus and hyperlipidaemia in order to reduce two potential CVD risk factors. Full article
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22 pages, 1577 KB  
Review
Caffeinated Beverages—Unveiling Their Impact on Human Health
by Beáta Čižmárová, Vladimír Kraus, Jr. and Anna Birková
Beverages 2025, 11(1), 18; https://doi.org/10.3390/beverages11010018 - 23 Jan 2025
Cited by 5 | Viewed by 16950
Abstract
Caffeine is among the most commonly used and consumed stimulants worldwide. It is a naturally occurring stimulant mainly found in coffee and tea. It is also present in sweetened beverages, which are very popular among young people. Recently, the consumption of energy drinks [...] Read more.
Caffeine is among the most commonly used and consumed stimulants worldwide. It is a naturally occurring stimulant mainly found in coffee and tea. It is also present in sweetened beverages, which are very popular among young people. Recently, the consumption of energy drinks has been increasing, which are other examples of drinks containing caffeine. Is caffeine beneficial or harmful to human health? Due to its antioxidative properties, it has become attractive for many scientific studies. Caffeine consumption can have both positive and negative effects on the human body; it affects the activity of the digestive and respiratory systems, the function of the urinary tract, and the function of the central nervous system. Caffeine is a psychostimulant. It increases brain activity and alertness, reducing the perception of fatigue. Many people consume beverages containing caffeine to experience these effects, which can help them stay awake and focused. However, high consumption may not be beneficial to health; it is also associated with increased headaches and insomnia. The effects of caffeine on the body depend on its dosage, the type of drink consumed, and individual variability. It is also essential to know its effect on the body during pregnancy. This review discusses the latest knowledge about caffeine’s positive and negative impacts on the human body, as nowadays, more and more people, especially younger people, reach for energy drinks. Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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19 pages, 1108 KB  
Review
Performance of Mushrooms in Fermented Beverages: A Narrative Review
by Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, Pasquale Marena, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Nur ‘Aliah Daud and Wan Abd Al Qadr Imad Wan-Mohtar
Beverages 2025, 11(1), 19; https://doi.org/10.3390/beverages11010019 - 23 Jan 2025
Cited by 3 | Viewed by 5713
Abstract
Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known [...] Read more.
Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known for their immune-boosting, anti-inflammatory, and adaptogenic properties. This narrative review highlights the growing interest in the use of mushrooms as functional ingredients in fermented beverages, emphasizing their technological and functional advantages. Fermentation significantly enhances the nutritional content and bioavailability of mushrooms, making it an ideal method to maximize the health benefits and sensory appeal of mushroom-based beverages. Microbial activity breaks down complex compounds in mushrooms, making their bioactive components more accessible for absorption; bringing unique flavors, aromas, and textures; and creating a rich-sensory experience while offering potential health benefits. Mushrooms can also improve the stability and shelf life of fermented beverages due to the presence of antimicrobial and antioxidant compounds, adding another valuable benefit to their use in functional beverages. However, despite their potential, further research is needed to fully understand their impact on health and to refine production techniques for optimal quality and consistency. This review provides a comprehensive overview of the current knowledge of mushroom-fermented beverages, highlighting both the known benefits and research gaps that require further investigation. Given the early stage of this field, the review emphasizes the importance of the additional investigation to unlock the full potential of mushrooms in functional beverage applications. Full article
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18 pages, 3278 KB  
Article
Evaluation of Fractions Obtained Through Steam Distillation and Hydroalcoholic Maceration of Wood Chips from Pinus mugo for Flavouring Italian Spirit grappa
by Anna Perbellini, Fabio Pelloso, Stefano Grigolato, Alessandro Zanchin and Lorenzo Guerrini
Beverages 2025, 11(1), 14; https://doi.org/10.3390/beverages11010014 - 15 Jan 2025
Cited by 1 | Viewed by 1310
Abstract
In the Italian Alps, mountain pine (Pinus mugo) is traditionally used to flavour the Italian spirit grappa. While its shoots and needles are well-studied, little is known about the potential of its wood and bark. This study explores the sequential [...] Read more.
In the Italian Alps, mountain pine (Pinus mugo) is traditionally used to flavour the Italian spirit grappa. While its shoots and needles are well-studied, little is known about the potential of its wood and bark. This study explores the sequential extraction of Pinus mugo wood chips for grappa aromatisation, combining steam distillation and hydroalcoholic maceration to isolate volatile and non-volatile compounds. The wood chips were subjected to steam distillation to extract essential oils, followed by maceration in a 40% ethanol solution for 33 days. Three extracts were produced: essential oil, and hydroalcoholic extracts from fresh and post-distillation wood chips. The daily monitoring of maceration included pH, ORP, and colour analysis using the CIELAB methodology. The essential oil yield was 0.36 ± 0.12 mL per kg of wood chips. Fresh wood chips exhibited faster extraction and colour development compared to spent material. A sensory analysis distinguished grappas flavoured with essential oils but found no perceptible differences between those flavoured with fresh versus spent wood chips. This approach promotes the sustainable valorisation of Pinus mugo through circular extraction methods, enabling the customisation of grappa’s sensory profile and supporting diversification in Non-Wood Forest Products. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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16 pages, 2634 KB  
Article
Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice
by Lucas de S. Falcão, Trisha E. de A. Monteiro, Thaís S. do Amaral, Sthéfanny C. M. Azevedo, Bárbara N. Batista, António M. Jordão and Patrícia M. Albuquerque
Beverages 2025, 11(1), 6; https://doi.org/10.3390/beverages11010006 - 28 Dec 2024
Cited by 2 | Viewed by 1847
Abstract
Pectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the [...] Read more.
Pectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the optimal conditions to produce polygalacturonase from Aspergillus brasiliensis in a solid-phase bioprocess, using cupuaçu (Theobroma grandiflorum) peel as substrate. Then, the pectinolytic extract was applied in the clarification of cupuaçu juice. A central composite design was used to determine the optimal fungal cultivation conditions. Thus, the optimal fungal cultivation (maximum production of 11.81 U/g of polygalacturonase) was obtained using cupuaçu peel with 80% moisture, at 34 °C, for 7 days in a medium containing 4.2% phosphorus and 2.6% nitrogen. The enzymatic extract showed greater activity at 60 °C and stability at a pH range between 5.0 and 7.0. The pectinolytic extract was able to clarify the cupuaçu juice, causing a 53.95% reduction in its turbidity and maintaining its antioxidant activity. Our results demonstrate that the cupuaçu peel can be used as a substrate to produce polygalacturonase, and the enzymatic extract produced can be applied in the cupuaçu juice processing, contributing to the circular economy. Full article
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16 pages, 2397 KB  
Article
Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols
by Ana Belén Mora-Garrido, M. Luisa Escudero-Gilete, M. Lourdes González-Miret, Francisco J. Heredia and María Jesús Cejudo-Bastante
Beverages 2025, 11(1), 5; https://doi.org/10.3390/beverages11010005 - 27 Dec 2024
Viewed by 1320
Abstract
This study evaluates the effect of protein hydrolysates, obtained from grape seed meal (industrial waste), as colour stabilisers in red wines from warm climates. Protein hydrolysates were added to the wine after fermentation and maceration. Assays were performed using different types and doses [...] Read more.
This study evaluates the effect of protein hydrolysates, obtained from grape seed meal (industrial waste), as colour stabilisers in red wines from warm climates. Protein hydrolysates were added to the wine after fermentation and maceration. Assays were performed using different types and doses of protein hydrolysates. Two grapevine-growing seasons were monitored over 8 months. Attention was focused on different families of polyphenolic compounds, copigmentation, and polymerisation, and colour changes were assessed by differential tristimulus colourimetry. Regardless of doses and typology, wines with protein hydrolysates suffered a decrease in the amount of phenolics and an increase in % polymerisation. Only wines treated with 3 g/L of hydrolysates showed lower colour intensity and greater clarity and hue after 8 months, while treatment with 0.5 g/L produced brownish wines. The addition of hydrolysates from a low hydrolysis time did not affect the copigmentation balances or produced negative visually perceptible colour differences over time. These results indicate that the post-fermentation addition of protein hydrolysates does not seem to significantly improve the stabilisation of the wine colour, in contrast to the addition at other stages. This information is of great interest to wineries to consider the application of this novel technique at the optimal time. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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17 pages, 866 KB  
Review
Carob-Based Functional Beverages: Nutritional Value and Health Properties
by Carla Buzzanca, Angela D’Amico, Enrica Pistorio, Vita Di Stefano and Maria Grazia Melilli
Beverages 2025, 11(1), 1; https://doi.org/10.3390/beverages11010001 - 24 Dec 2024
Cited by 6 | Viewed by 7862
Abstract
Functional carob beverages have recently attracted consumer attention as a natural and sustainable alternative due to their excellent nutritional profile and associated health benefits. Derived from the pods of the carob tree (Ceratonia siliqua L.), which thrives in Mediterranean regions, [...] Read more.
Functional carob beverages have recently attracted consumer attention as a natural and sustainable alternative due to their excellent nutritional profile and associated health benefits. Derived from the pods of the carob tree (Ceratonia siliqua L.), which thrives in Mediterranean regions, these beverages are naturally sweet, caffeine-free, and rich in bioactive compounds, including polyphenols, dietary fiber, and essential minerals. This review highlights the nutritional composition of carob beverages, noting their high fiber content, antioxidant capacity, and lack of stimulating alkaloids, making them an ideal option for health-conscious consumers. The manufacturing processes, phytochemical properties, and sensory qualities of carob beverages are discussed, along with their potential roles in promoting digestive, cardiovascular, and metabolic health. The growing interest in carob reflects broader trends in sustainable food systems and plant-based nutrition, positioning carob beverages as a promising choice in the functional beverage industry. Full article
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17 pages, 4040 KB  
Article
Quality Evaluation of Fresh Sweet Pepper (Capsicum annuum L.) Juices Prepared Using a Household High-Speed Blender and a Low-Speed Masticating Juicer: A Comparative Study
by Van-Long Truong, Razanamanana H. G. Rarison, Yeon-Ji Bae, Ji-Hong Bang and Woo-Sik Jeong
Beverages 2025, 11(1), 2; https://doi.org/10.3390/beverages11010002 - 24 Dec 2024
Viewed by 1996
Abstract
Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and [...] Read more.
Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and C, and dietary fiber. This study assessed the physicochemical property, antioxidant activity, and bioactive compounds of three homemade sweet pepper (yellow, orange, and red) juices prepared using two household juicers: high-speed blender and low-speed masticating juicer. The results indicated that all the juices prepared using both juicers exhibited high nutritional values and antioxidant activities, as evident from the total polyphenol, carotenoid, vitamin C, and glucose contents, total antioxidant capacity, and radical scavenging activities. Among them, orange pepper juice had better functional properties. Furthermore, seedless pepper juices appeared to be better than those with seeds. Additionally, pepper juices prepared using the low-speed juicer exhibited higher physicochemical and functional characteristics than those prepared using the high-speed blender throughout the 14-day storage period. These results demonstrate that seedless orange juice has diverse bioactive components and high antioxidant capacities. Moreover, using a low-speed juicer offers distinct advantages over a high-speed blender in producing pepper juices with superior quality and functional properties. Full article
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14 pages, 267 KB  
Article
Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates
by M. Osorio Alises, E. Sánchez-Palomo and M. A. González Viñas
Beverages 2024, 10(4), 123; https://doi.org/10.3390/beverages10040123 - 19 Dec 2024
Cited by 1 | Viewed by 1534
Abstract
The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, collected during the [...] Read more.
The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, collected during the spinning cone column (SCC) dealcoholization process, back into dealcoholized Tempranillo rosé wines. The aromatic distillate was added to dealcoholized wine in varying concentrations (0.5%, 1.0%, and 1.5% v/v). A total of 57 volatile compounds, including 25 varietal and 32 fermentative compounds, were identified and quantified using gas chromatography–mass spectrometry (GC-MS). The addition of the aromatic distillate significantly increased the concentration of several volatile compounds, notably C6 compounds, terpenes, benzene compounds, and esters. The odor activity values (OAVs) reveal that increasing distillate concentrations led to a higher number of compounds with OAVs greater than 1, indicating enhanced individual aroma contributions. The fruity and sweet aromatic series were predominant in all samples, with their total intensity increasing with higher distillate concentrations. However, the addition of 1.5% v/v of the aromatic distillate (AW3) resulted in an alcohol content exceeding the legal limit for dealcoholized wine, classifying it as a reduced-alcohol wine. The study concludes that adding 1% v/v of the aromatic distillate to dealcoholized Tempranillo rosé wine effectively enhances the aroma profile while remaining within regulatory limits for dealcoholized wine. This approach presents a viable method for producing high-quality, aromatic, dealcoholized wines that meet consumer demand for non-alcoholic beverages. Full article
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11 pages, 1432 KB  
Article
Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains
by Sandra Pati, Ilaria Benucci, Giuseppe Rosiello and Marco Esti
Beverages 2024, 10(4), 122; https://doi.org/10.3390/beverages10040122 - 12 Dec 2024
Viewed by 1242
Abstract
Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a [...] Read more.
Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a synthetic must to exclusively bring out the performance of the yeast in terms of volatile compound production, excluding the effect of the grape. Results: Among the 33 volatile organic compounds identified in the synthetic wines by GC-MS, esters, alcohols, and acids, represented the major groups for the nine different commercial oenological strains tested. All the relevant differences in the volatile fingerprint of the synthetic wines, which were lab-scale fermented, were quantitative rather than qualitative. The clustergram representation of the volatiles revealed an outstanding fingerprint for two strains (VIN13 and VIN7) among those tested, featuring hexanoic acid, octanoic acid, the corresponding esters (ethyl hexanoate, ethyl octanoate), and the acetates (2-phenylethyl acetate, isoamyl acetate), all at the highest levels. No relationship was appreciated between the fermentation rate and the volatile fingerprints. Conclusions: The outcomes of this study address the wine industry’s needs, supplying a full characterization of a broad range of commercial yeasts’ ability in fermentative volatile production. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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18 pages, 671 KB  
Article
Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine
by Ioannis Ligas and Yorgos Kotseridis
Beverages 2024, 10(4), 121; https://doi.org/10.3390/beverages10040121 - 9 Dec 2024
Cited by 2 | Viewed by 2034
Abstract
The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting [...] Read more.
The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting of the oak chips are critical parameters affecting the quality of the wine’s aroma. In this study, we focus on wines from Agiorgitiko variety and explore the impact of oak chip maturation on both volatile composition and sensory profile. By analyzing volatile compounds of wine aroma using GC-MS/MS and conducting descriptive sensory analysis, we investigate the effects of three different oak chip toasting levels, three dosages, and three aging periods. Our findings reveal that almost all wines aged with oak chips exhibit higher ester concentrations compared to the control. Notably, heavily toasted oak chips contribute to the sensory attribute of smoky aroma, while medium oak chips are associated with the sensory attribute of barrel aroma. This study provides valuable data for winemakers to determine the most suitable application for their product. Full article
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