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Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking
Application of HPLC Coupled with a Charged Aerosol Detector to the Evaluation of Fructose, Glucose, Sucrose, and Inositol Levels in Fruit Juices, Energy Drinks, Sports Drinks, and Soft Drinks
Application of Life Cycle Assessment in Beer Production: Systematic Review
Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine
Beer with Probiotics: Benefits and Challenges of Their Incorporation

Journal Description

Beverages

Beverages is an international, peer-reviewed, open access journal on beverage research and development published quarterly online by MDPI.

Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
High Visibility: indexed within Scopus, ESCI (Web of Science), FSTA, CAPlus / SciFinder, PubAg, and other databases.
Journal Rank: JCR - Q2 (Food Science and Technology) / CiteScore - Q1 (Food Science)
Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 20.6 days after submission; acceptance to publication is undertaken in 3.9 days (median values for papers published in this journal in the first half of 2024).
Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.

Impact Factor: 3.0 (2023); 5-Year Impact Factor: 3.3 (2023)

Imprint Information Journal Flyer Open Access ISSN: 2306-5710

Latest Articles

11 pages, 1432 KiB

Open AccessArticle

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

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 KiB

Open AccessArticle

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

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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18 pages, 5026 KiB

Open AccessArticle

Using Latent Semantic Analysis to Investigate Wine Sensory Profiles—Application in Swedish Solaris Wines

by Gonzalo Garrido-Bañuelos, Mpho Mafata and Astrid Buica

Beverages 2024, 10(4), 120; https://doi.org/10.3390/beverages10040120 - 3 Dec 2024

Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define [...] Read more.

Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define wine sensory spaces. Data were also explored by the more conventional Multiple Correspondence Analysis (MCA). The present work shows the potential use of LSA in sensory science; the first part of the study investigates the sensory profile of Swedish Solaris wines, while the second part focuses on understanding their fit with two international monovarietal white wines (Albariño and Chenin Blanc). The results show that the majority of Swedish Solaris wines could be associated with two different styles (LSA topics). However, there is no evidence of a cultivar typicality, as when comparing the Solaris wines with Albariño and Chenin Blanc, they shared features with both cultivars. Chenin Blanc was also found to be associated with different styles. In contrast, Albariño wines showed to have more unique features as the majority were associated with a single LSA topic. Full article

(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)

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17 pages, 1040 KiB

Open AccessReview

Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew

by Róża Paterek, Sive Geoghegan, Bernadette S. Creaven and Aoife Power

Beverages 2024, 10(4), 119; https://doi.org/10.3390/beverages10040119 - 2 Dec 2024

Coffee is one of the most widely traded commodities worldwide and its popularity is only increasing. The International Coffee Organisation (ICO) reported a 6% increase in global production in 2020 to 10.5 million tonnes. Coffee production is quite involved (from sowing to harvesting, [...] Read more.

Coffee is one of the most widely traded commodities worldwide and its popularity is only increasing. The International Coffee Organisation (ICO) reported a 6% increase in global production in 2020 to 10.5 million tonnes. Coffee production is quite involved (from sowing to harvesting, processing, packaging, and storage); consequently, the industry faces major challenges in terms of the assessment of its quality, flavour, and the components which contribute to coffee’s characterisation, as well as the sustainability of coffee production and global trade. This has prompted multiple studies on the nature of the aroma and taste of the many varieties of coffee around the world, which has resulted in the identification of approximately 1000 volatile compounds and the development and implementation of upwards of 100 lexicons to describe the specific sensory characteristics of coffee. The complex nature of coffee has necessitated the development and incorporation of new analytical methodologies, such as multidimensional separation technologies and spectroscopy coupled with multivariant analysis, to qualify the essential characteristics of coffee’s flavour. This work aims to review the research on coffee’s flavour, covering the roasting process of coffee beans, the volatile and non-volatile components generated by this process, and the chemical reactions responsible for their formation, as well as coffee’s sustainability, the coffee value chain, and various forms of regulation, particularly the current emphasis on ‘fair trade’. Full article

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13 pages, 1707 KiB

Open AccessArticle

Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips

by Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Norihisa Kusumoto, Gilles de Revel and Tohru Okuda

Beverages 2024, 10(4), 118; https://doi.org/10.3390/beverages10040118 - 27 Nov 2024

By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed [...] Read more.

By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed among the major sugars constituting the wood. The main components of wood polysaccharides—glucose, arabinose, galactose, and xylose—were analyzed, and the results showed that galactose had the highest extraction amounts at around 220 °C of toasting, xylose at around 240 °C, and glucose at around 280 °C. On the other hand, the extraction amounts decreased with longer toasting durations. These results suggest that wood polysaccharides undergo temperature-dependent depolymerization while simultaneously undergoing denaturation. In addition, these depolymerization reactions tended to shift towards lower temperatures with longer toasting durations. The results of this study elucidate the chemical changes that occur within the wood during the toasting of oak chips and highlight the importance of the relationship between toasting temperature and duration. Additionally, this study demonstrated that by using the sugars extracted from oak chips as indicators, it is possible to partially visualize the reactions that occur within oak chips during toasting. Full article

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

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13 pages, 2005 KiB

Open AccessArticle

Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine

by Islaine Santos Silva, Ana Paula André Barros, Luiz Claudio Correa, Carolina Oliveira de Souza and Aline Camarão Telles Biasoto

Beverages 2024, 10(4), 117; https://doi.org/10.3390/beverages10040117 - 27 Nov 2024

Background: Thermovinification is a non-conventional winemaking practice that replaces the traditional method of grape maceration. Methods: This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation [...] Read more.

Background: Thermovinification is a non-conventional winemaking practice that replaces the traditional method of grape maceration. Methods: This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 °C (TW—control); and thermovinification for 2 h at 55 °C (TV55), 65 °C (TV65), and 75 °C (TV75). The red wines were made through microvinification (10-litre glass). Phenolic compounds (n = 26) were quantified by high-performance liquid chromatography and a colour analysis using the CIELab/CIEL*C*h systems and a sensory analysis was conducted to evaluate the acceptability of the thermovinified wine. Results: The results indicate that thermovinification increased the content of bioactive compounds and intensified the colour of the wine, reducing L* and a*. However, the content of phenolic acids decreased, except for trans-caftaric acid, which was approximately 50 times higher. A higher temperature of thermovinification (75 °C) promoted the degradation of all anthocyanins. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. Greater amounts of stilbenes were quantified in TV65. Among the flavan-3-ols, TV75 stood out, especially for (+)-catechin, (−)-epicatechin, procyanidin A2, and procyanidin B1. Conclusions: The thermovinification at 65 °C is optimal for minimising anthocyanin degradation and improving Syrah wine quality. Full article

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

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15 pages, 1314 KiB

Open AccessArticle

Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models

by Zhuzhu Wang and Keith R. Cadwallader

Beverages 2024, 10(4), 116; https://doi.org/10.3390/beverages10040116 - 26 Nov 2024

Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the vapor matrix (headspace), [...] Read more.

Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the vapor matrix (headspace), while the pharmacodynamic effect affects the functioning of olfactory receptors cells (ORCs). Both factors contribute to changes in odorant ODTs, though it remains unclear which has a greater influence. Across three exploratory experiments, we demonstrated that ethanol in the vapor matrix suppressed the olfactory detection of key odorants in distilled spirits, with some chemical groups being more affected than others. This suppression effect increased as ethanol concentration rose. Notably, our results showed that ethanol’s pharmacodynamic effect plays the primary role in elevating ODTs in ethanol/water solutions, and this effect intensifies as ethanol concentration in the liquid matrix increases. These findings highlight the significant role of ethanol concentration in the vapor matrix and provide scientific support for practices such as diluting spirits or using specifically shaped glassware to lower ethanol headspace concentration during whiskey nosing (odor evaluation). Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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18 pages, 3877 KiB

Open AccessArticle

Changes in the Profile of Phenolic Compounds and in the Antioxidant, Hypoglycemic, and Antidiabetic Activities of a Beverage Based on Sesame By-Product Caused by the Simulated Gastrointestinal Digestion Process

by Jonhatan Carrasco-Chávez, María Fernanda Quintero-Soto, Rosalio Velarde-Barraza, Ignacio Alfredo Rivero-Espejel, Ismael Díaz-Peña, Martha Elena Vázquez-Ontiveros, Ramona Julieta Espinoza-Moreno, Luz Adriana Ontiveros-García, Jesús Mateo Amillano-Cisneros, Janitzio Xiomara K. Perales-Sánchez, Oscar Daniel Argüelles-López, Fernando Salas-López and Jennifer Vianey Félix-Medina

Beverages 2024, 10(4), 115; https://doi.org/10.3390/beverages10040115 - 26 Nov 2024

The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as the antioxidant, antidiabetic, and hypoglycemic [...] Read more.

The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as the antioxidant, antidiabetic, and hypoglycemic properties of a beverage from sesame by-products was analyzed. Oral digestion significantly decreased the total phenolic content of the beverage, while the total flavonoid content increased. Both phytochemicals increased after gastric and intestinal digestion. Twenty-five phenolic compounds were characterized in the sesame by-product beverage, including feruloylquinic acid, which was present in all the digestive fractions analyzed. The most abundant free phenolic was quercetin, which was also present in all the digested fractions. On the other hand, the most abundant phenolic in the digested fractions was isorhamnetin. During gastrointestinal digestion, the antioxidant activity and inhibitory effects on the α-glucosidase and DPP-IV of the beverage significantly improved, while the ability to inhibit the α-amylase significantly increased during oral digestion, remaining constant throughout digestion. Correlation analysis indicated that flavonoids, including quercetin, may be the compounds with the greatest effect on the evaluated activities. The results of this study not only improve the understanding of the impact of gastrointestinal digestion on the bioaccessibility of phenolic compounds but also suggest potential applications in formulating functional foods with enhanced antioxidant, hypoglycemic, and antidiabetic properties, contributing to the development of health-promoting food products. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages)

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8 pages, 1213 KiB

Open AccessArticle

Investigation of Elemental Composition in White Wine Treated with Varying Doses of Bentonite

by Elisaveta Mladenova, Ivan Bakardzhiyski and Eva Dimitrova

Beverages 2024, 10(4), 114; https://doi.org/10.3390/beverages10040114 - 25 Nov 2024

The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite (activated calcium bentonite) at increasing doses, from [...] Read more.

The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite (activated calcium bentonite) at increasing doses, from 0.3 to 3.0 g/L. Following acid mineralization, the content of some important elements was determined. The elements Al, Ba, Cd, Cu, Cr, Fe, Mg, Mn, P, Pb, and Zn were measured by inductively coupled plasma with optical emission spectrometry (ICP-OES), while flame atomic absorption spectrometry (FAAS) was used for the determination of Ca, K, and Li. Depending on the applied dose, the bentonite changed the concentration of the determined elements in different ways. Results indicated that higher doses of bentonite led to an increase in Al, Ca, and Fe content, while Cu and Zn initially rose with low doses before declining to near-baseline levels with higher doses. Full article

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13 pages, 566 KiB

Open AccessReview

The Effect of Rooibos Tea (Aspalathus linearis) Consumption on Human Health Outcomes: A Systematic Literature Review

by Kathryn E. Speer, Jeanine L. Marnewick, Simeon E. H. Davies, Murray Turner, Viktoriya L. Nikolova, Richard Day, Andrew J. McKune and Nenad Naumovski

Beverages 2024, 10(4), 113; https://doi.org/10.3390/beverages10040113 - 22 Nov 2024

Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted following PRISMA 2020 guidelines (PROSPERO ID: CRD42023467829) to evaluate the potential association between rooibos tea [...] Read more.

Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted following PRISMA 2020 guidelines (PROSPERO ID: CRD42023467829) to evaluate the potential association between rooibos tea consumption and health outcomes. Relevant articles were searched from journal inception until October 2024 using five electronic databases (CINAHL, MEDLINE, Scopus, Web of Science Core Collection and Google Scholar) and one register (Cochrane Clinical Register of Controlled Trials). Included studies involved consumption of any rooibos tea beverage or supplement in humans 18 years or older and reported any health outcomes measured pre- and post-intervention. Following article screening and full text review, eight studies (175 participants) fulfilled the inclusion criteria and investigated the effects of rooibos consumption on biological [blood (n = 6); urine (n = 1)] and physiological [heart metrics (n = 2); muscle strength (n = 1)] health markers. Based on the included studies, the findings suggest benefits of rooibos consumption, particularly related to cardiometabolic health, with five studies supporting significant (p < 0.05) results. However, there is insufficient evidence to support the health benefits of rooibos consumption given the limited studies meeting inclusion criteria, the narrow scope of markers assessed and interstudy heterogeneity. Full article

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18 pages, 3459 KiB

Open AccessArticle

Effect of Mitophagy-Related Gene Regulation on Antioxidant Activity of Lager Yeast

by Jinjing Wang, Wanqi Cheng, Chunfeng Liu, Chengtuo Niu, Feiyun Zheng, Qi Li, Viktorie Svadbová, Michaela Kubáňová, Jaroslav Zelenka and Tomáš Ruml

Beverages 2024, 10(4), 112; https://doi.org/10.3390/beverages10040112 - 21 Nov 2024

Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast. However, the relationship between mitophagy [...] Read more.

Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast. However, the relationship between mitophagy and the antioxidant capacity of yeast is still unclear. Previous studies indicated that ATG gene family in mitophagy significantly affects the antioxidant capacity of yeast cells in beer brewing. Herein, the expression of ATG8, ATG11, ATG32, DNM1, and MMM1 genes was regulated. The results showed that the overexpression of ATG8 and ATG11 significantly reduced the intracellular ROS contents to 52.05% and 22.57% of the initial state, respectively, and helped to maintain a high mitochondrial vitality during serial fermentation. Disruption of ATG8, ATG11 and ATG32 resulted in significant decrease in cell vitality when exposed to H₂O₂ stimulation. Meanwhile, the disruptions of these genes were detrimental to the balance of intracellular ROS. Excess DNM1 activity could affect the cellular energy balance and ATP depletion under prolonged stress conditions. The repression of MMM1 led to lower ATP levels during serial beer fermentation. The ATG8, ATG11, and ATG32 genes might be potential targets for regulating the antioxidant capacity of yeast. The current work provides new insights into improving the antioxidant capacity of yeast through mitophagy regulation. Full article

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

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16 pages, 3612 KiB

Open AccessArticle

The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages

by Caterina Nicolotti, Javier Sanz Moxo, Benedetta Bottari, Martina Cirlini, Valentina Bernini, Monica Gatti, Ralph Urbatzka and Francesco Martelli

Beverages 2024, 10(4), 111; https://doi.org/10.3390/beverages10040111 - 20 Nov 2024

The demand for functional beverages with clean labels is growing. Arthrospira platensis and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented A. platensis and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and [...] Read more.

The demand for functional beverages with clean labels is growing. Arthrospira platensis and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented A. platensis and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and antioxidant properties. An in situ test was also conducted to assess antimicrobial activity in commercial soft drinks against Escherichia coli. Arthrospira platensis was fermented with five different QPS LAB strains: Limosilactobacillus fermentum UPCCO 1986, Companilactobacillus farciminis UPCCO 4841, Levilactobacillus brevis UPCCO 4873, Lentilactobacillus diolivorans UPCCO 5571, and Latilactobacillus curvatus UPCCO 6133, obtaining good results in aerobic and anaerobic conditions. The results have shown that the most versatile strain in fermenting biomass is L. brevis UPCCO 4873. Important in vitro antimicrobial activity was seen against Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. The extracts that exerted the highest antimicrobial activity (4841AE/AN, 5571AE, and 6133AN) were assessed for the in situ antimicrobial activity against E. coli ATCC 11229. Overall, the antimicrobial activity of the extracts was concentration-dependent, with higher concentrations exhibiting bactericidal effects and lower concentrations displaying bacteriostatic effects. Extracts from fermented A. platensis have also significantly reduced the neutral lipid reservoirs, which were not observed without fermentations. The strongest lipid-reducing effect was obtained with A. platensis fermented with Levilactobacillus brevis UPCCO 4873. This work opens the possibility of developing bioactive extracts or natural preservatives from fermented microalgae to be used in novel functional beverages. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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17 pages, 956 KiB

Open AccessArticle

Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials

by Aikaterini Karampatea, Adriana Skendi, Maria Irakli and Elisavet Bouloumpasi

Beverages 2024, 10(4), 110; https://doi.org/10.3390/beverages10040110 - 18 Nov 2024

For a long time, sulfur dioxide (SO₂) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. [...] Read more.

For a long time, sulfur dioxide (SO₂) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the expected trend for the near future is to keep reducing the concentration of sulfites, many investigations focus on alternative chemical, biological, or physical processes. This study aims to evaluate the chemical, antioxidant, and sensory impact of a plant-based product used as sulfur dioxide replacement (SDR) in white, rosé, and red wines produced as a result of the application of different vinification protocols. The physicochemical and sensory evaluation of the different wines produced showed that this plant-based product could be a good candidate, but appropriate winemaking treatments and optimization are needed to limit wine defects. Full article

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13 pages, 302 KiB

Open AccessReview

Beer with Probiotics: Benefits and Challenges of Their Incorporation

by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira and Cláudia Pinho

Beverages 2024, 10(4), 109; https://doi.org/10.3390/beverages10040109 - 14 Nov 2024

Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this [...] Read more.

Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics improves or adds value to beer and which variables influence the viability of the process. This is a narrative review of the literature with research in the PubMed, Web of Science, and b-on databases for articles related to the incorporation of probiotics in beer and the variables that influence the process. The results demonstrated that the incorporation of probiotics into beer faces technical challenges such as probiotic selection, pH, the presence of alcohol, and beer’s production and storage temperatures. However, strategies such as immobilizing probiotics in alginate, alginate–silica, and durian husk powder, fermentation with the yeast Saccharomyces cerevisiae var. boulardii, and co-fermentation with probiotics permit us to overcome these barriers. Thus, incorporating probiotics into beer brings added value, potentially increasing antioxidant activity and phenolic compound content and providing unique flavors and aromas. Nevertheless, strict control of the technical conditions involved is necessary to ensure probiotic viability and the health benefits they confer. Full article

(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)

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12 pages, 645 KiB

Open AccessArticle

Impact of Water Ionic Chemistry on Kombucha Fermentation

by Katherine A. Thompson-Witrick, Olivia Sundman, Sadie Disselkoen, Nicholas Hanson, Cheyenne Butler, Victoria Jordan, Ian Galbraith, Jada Spake, Seiler Pollock and Drew M. Budner

Beverages 2024, 10(4), 108; https://doi.org/10.3390/beverages10040108 - 13 Nov 2024

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to [...] Read more.

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to have numerous health benefits. While there is a wide variation in kombucha composition, little is known about the impact water’s chemistry has on the fermentation and the resulting kombucha. Brewing water for kombucha was altered using the following ions: bicarbonate, chloride, calcium, magnesium, and sulfate at different concentrations. Pre-(tea) and post-(kombucha) fermentation (kombucha) products were analyzed for total acidity, pH, free amino nitrogen (FAN), total phenols, antioxidants, and biological components. A one-way ANOVA was run to determine statistical (p < 0.05) differences between the characteristics analyzed. Statistical differences were observed between the different water chemistry ions for all of the characteristics analyzed. Further investigation into the impact water chemistry has on flavor analysis is required. The information obtained from this research can be used to help producers to make kombuchas with an optimized chemical profile and improved antioxidant potentials. Full article

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

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16 pages, 1035 KiB

Open AccessArticle

Volcanic Terroirs: Exploring Minerals in Canary Red Wine

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

Beverages 2024, 10(4), 107; https://doi.org/10.3390/beverages10040107 - 7 Nov 2024

The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples [...] Read more.

The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples using flame absorption spectrometry. The study revealed slight mineral profile differences between recently introduced international grape cultivars and traditional ungrafted varieties. A significant correlation was found between K and Mg, highlighting their roles in vine physiology. The results indicated that Tenerife wines had elevated Fe and Mn, Lanzarote wines showed higher Na (likely from marine aerosols), and La Gomera wines had significantly high Mn. Linear discriminant analysis demonstrated that Mn, Mg, and Na differentiated wines by island with 85% classification accuracy, while Cu and Fe correlated with wine ageing. These findings emphasize the influence of volcanic soils and microclimate on mineral profiles, supporting mineral analysis as a cost-effective tool for classifying red wines by origin. This study offers insights into how terroir, grape cultivar, and winemaking practises define the unique characteristics of Canary Island wines. Full article

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

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17 pages, 1266 KiB

Open AccessArticle

Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit

by Anukriti Vashishtha, Kieran N. Kilcawley, Iwona Skibinska, Stephen Whelan, John L. Byrne, Guiomar Garcia-Cabellos and Sinead Morris

Beverages 2024, 10(4), 106; https://doi.org/10.3390/beverages10040106 - 5 Nov 2024

Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings [...] Read more.

Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings suggest that it also holds importance for distilled spirits. The expanding Irish distilling sector is shifting towards local raw materials such as wheat and rye, driven by regulatory changes, economic benefits, and consumer demand for sustainable local products. This research examines the effects of wheat variety, geographical location, and harvest year on grain composition and volatile composition of the new make spirit. For this study, twenty lab-scale wheat whiskey samples were produced from five different wheat varieties grown at two different locations in Ireland over two consecutive years. The wheat samples were analysed for grain composition and the volatile profiling of new make spirit samples by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS). A total of fifty-one volatile compounds were detected, with ethanol, ethyl acetate, phenyl ethyl alcohol, and 3-methyl-1-butanol being predominant. Principal component analysis revealed that both the harvest year and geographical location moderately influenced the volatile compound distribution of the new make spirit, which is explained by a 43.25% variance. ANOVA analysis revealed that grain composition was significantly influenced by harvest year, location, and wheat variety. The 2020 samples showed higher protein and β-glucan content, whereas samples from the location Tipperary had higher starch content. This study indicates that terroir—specifically seasons (year) and geography (location)—affects the characteristics of wheat-based Irish whiskey, highlighting opportunities for distillers to differentiate their products by leveraging local environmental factors. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement)

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17 pages, 3510 KiB

Open AccessArticle

Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine

by Francesco Tedesco, Rocchina Pietrafesa, Gabriella Siesto, Carmen Scieuzo, Rosanna Salvia, Patrizia Falabella and Angela Capece

Beverages 2024, 10(4), 105; https://doi.org/10.3390/beverages10040105 - 28 Oct 2024

Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from Aspergillus niger is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial [...] Read more.

Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from Aspergillus niger is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial efficiency of chitosan from crustaceans and insects (Hermetia illucens) against non-Saccharomyces yeasts in wine. For this aim, the first step was to evaluate the effect of crustacean chitosan, tested both alone and in combination with low sulphur dioxide (SO₂) concentrations, on the cell viability of 20 non-Saccharomyces strains in the first step of fermentations inoculated with each strain. Furthermore, the strain resistance to crustacean- and insect-based chitosan was evaluated in agarized media, together with the addition of different antimicrobial concentrations. Finally, the efficiency of different antimicrobial treatments was evaluated during laboratory-scale fermentations inoculated with a selected S. cerevisiae strain. The tested strains exhibited medium/high resistance to the chitosan; in some cases, the behaviour varied in the function of species/strain, and only four strains exhibited different resistance levels, depending on the chitosan source. The addition of chitosan alone during fermentation inoculated with S. cerevisiae showed lower antimicrobial activity than SO₂, but the combined use with SO₂ showed a better effect than chitosan alone. The evaluation of the suitability of chitosan obtained from a sustainable source, such as insects, will allow us to give new information on the future applications of this natural compound for the production of wine with low sulphite content. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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21 pages, 3994 KiB

Open AccessArticle

Supplementation of Chlorella vulgaris Extracts During Brewing: The Effects on Fermentation Properties, Phytochemical Activity and the Abundance of Volatile Organic Compounds

by Queency N. Okechukwu, Parise Adadi and Elena G. Kovaleva

Beverages 2024, 10(4), 104; https://doi.org/10.3390/beverages10040104 - 28 Oct 2024

Chlorella vulgaris, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of C. vulgaris extracts on fermentation kinetics, sensory characteristics, phytochemical composition, antioxidant activity, [...] Read more.

Chlorella vulgaris, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of C. vulgaris extracts on fermentation kinetics, sensory characteristics, phytochemical composition, antioxidant activity, and the abundance of volatile organic compounds (VOCs) in treated versus control beers. The bioactive compounds from C. vulgaris were extracted using an ultrasound-assisted method with water as the solvent. A German Pilsner-style lager beer (GPB) was brewed and supplemented with 0.5, 1, and 5 g/L of C. vulgaris extracts prior to primary fermentation. Yeast viability, °Brix, and pH levels were monitored to assess fermentation progress. Phytochemical composition was analyzed by quantifying total polyphenols and flavonoids. The antioxidant activity of the beer was evaluated using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH^●) and hydrogen peroxide assays. The addition of C. vulgaris extracts resulted in increased yeast viability and slight variations in gravity during the 7-day fermentation period. Moreover, the beers supplemented with C. vulgaris extracts demonstrated higher levels of total polyphenols, flavonoids, and antioxidant activity compared to the GPB. Specific volatile organic compounds, including 2-methyl-1-propanol, 1-hexanol, isopentyl hexanoate, 2-methylpropyl octanoate, β-myrcene, and geranyl acetate, were significantly more abundant (p < 0.05) in the treated beers than in the control. Sensory evaluations revealed a favorable impact of the treatment on aroma scores compared to the GPB. Overall, the findings indicate that C. vulgaris extracts could be a valuable ingredient for developing functional beers with enhanced health benefits, particularly regarding antioxidant activity. Additionally, the results underscore the importance of exploring innovative approaches that utilize natural sources like Chlorella to enrich the nutritional profile and sensory qualities of fermented products. Full article

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17 pages, 4155 KiB

Open AccessArticle

Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods

by Arnau Just-Borràs, Monserrat Alday-Hernández, Aitor García-Roldán, Marco Bustamante, Jordi Gombau, Pedro Cabanillas, Nicolas Rozès, Joan Miquel Canals and Fernando Zamora

Beverages 2024, 10(4), 103; https://doi.org/10.3390/beverages10040103 - 24 Oct 2024

Sparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and [...] Read more.

Sparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and sensory characteristics of a representative selection of commercial sparkling wines produced using the ancestral and traditional methods. Ancestral sparkling wines were more heterogeneous than traditional sparkling wines, as some of them showed lower internal pressure, higher turbidity, higher color intensity and lower effervescence. These differences are probably due to the fact that the protocol for making sparkling wines using the ancestral method is not as well defined as that for traditional sparkling wines. However, the ancestral method has the advantage of being able to work with riper grapes and a lower sulfur dioxide dosage. Full article

(This article belongs to the Special Issue Sparkling Wines)

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