Beverages

22 pages, 1377 KiB

Open AccessArticle

Formulation of Black Soybean Yogurt and Evaluation of Changes in the Bioactive Profile and Other Compositional Aspects During Fermentation and Storage

by Thiana Claudia Freire Esteves, Ilana Felberg, Adriana Farah, Adelia Ferreira de Faria-Machado, Eduardo Henrique Miranda Walter, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosemar Antoniassi, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi and Veronica Calado

Beverages 2025, 11(4), 103; https://doi.org/10.3390/beverages11040103 - 2 Jul 2025

Abstract

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt [...] Read more.

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt (BSY) fermented by a probiotic culture of L. acidophilus and evaluate the nutritional and bioactive profiles, the total antioxidant capacity, and complementary parameters during fermentation and storage for one month. We also evaluated the potential for acceptance by Rio de Janeiro consumers (n = 103). The final BSY water content was 92.8%. The dry matter contained 50.2% protein, 20.1% lipid, 5.9% ashes, 23.8% carbohydrates, and other constituents, including 1% sucrose, 5.9% α-galactosides, 26.9 mg/100 g anthocyanins (mainly cyanidin-3-glucoside), 140.5mg/100 g isoflavones (mainly genistin and daidzin). Titratable acidity was 0.44% and pH 4.5. In the sensory test, 12% sucrose and fruit extracts (strawberry, prune, and grape) were added individually to the product to evaluate the acceptability. The sweetened strawberry extract offered the highest acceptability, with a 7.6 score in a nine-point hedonic scale, against a 5.6 of the sweetened control with no fruit extract. Furthermore, all products scored well in the clusters with assessors who consumed soy products often and daily (total n = 26), with the strawberry-flavored one scoring, on average, 8 or 9. One month storage at 8 ± 2 °C caused a 22% decrease in the anthocyanins content and no significant change in isoflavones, titratable acidity, and pH. Fermentation and the addition of a sweetened fruit extract proved to be promising tools to increase the consumption of black soy milk in the West. Full article

(This article belongs to the Special Issue Recent Research in Plant-Based Drinks)

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28 pages, 943 KiB

Open AccessArticle

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

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 KiB

Open AccessReview

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

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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23 pages, 3357 KiB

Open AccessArticle

Enhancing the Thermostability of a New Tannase Through Rational Design and Site-Directed Mutagenesis: A Quality Improvement Strategy for Green Tea Infusion

by Hai-Xiang Zhou, Shi-Ning Cao, Chu-Shu Zhang, Mian Wang, Yue-Yi Tang, Jing Chen, Li-Fei Zhu, Jie Sun, Qing-Biao Meng, Jing Chen and Jian-Cheng Zhang

Beverages 2025, 11(4), 99; https://doi.org/10.3390/beverages11040099 - 1 Jul 2025

Abstract

Tea has become one of the most popular drinks worldwide thanks to its pleasant sensory attributes and diverse health benefits. However, tannin-rich compositions have several negative effects and significantly impact the quality of tea beverages. Among various detannification methods, tannase treatment appears to [...] Read more.

Tea has become one of the most popular drinks worldwide thanks to its pleasant sensory attributes and diverse health benefits. However, tannin-rich compositions have several negative effects and significantly impact the quality of tea beverages. Among various detannification methods, tannase treatment appears to be the most secure and environmentally friendly strategy. Although numerous microbial tannases have been identified and used in food processing, they are predominantly mesophilic with compromised heat tolerance, which limit their application in high-temperature tea extraction processing. Computer-assisted rational design and site-directed mutagenesis has emerged as a promising strategy in enzyme engineering to improve the thermostability of industrial enzymes. Nevertheless, relevant studies for tannase thermostability improvement remain lacking. In the present study, a novel thermophilic tannase called TanPL1 from marine fungus Penicillium longicatenatum strain SM102 was expressed in the food-grade host Yarrowia lipolytica. After purification and characterization, the thermostability of this enzyme was improved through site-directed mutagenesis guided by computer-aided rational design and molecular dynamics simulations. Then the thermostable mutant MuTanPL1 was applied in green tea processing for both polyphenol extraction and ester catechin hydrolysis. The tannase yield and specific activity values of 166.4 U/mL and 1059.3 U/mg, respectively, were achieved. The optimum pH and temperature of recombinant TanPL1 were determined to be 5.5 and 55 °C, respectively, and the enzyme exhibited high activity toward various gallic acid ester substrates. The site-directed mutagenesis method successfully generated a single-point mutant, MuTanPL1, with significantly enhanced thermostability and a higher optimum temperature of 60 °C. After 2 h of detannification by MuTanPL1, nearly all gallated catechins in green tea infusion were biotransformed. This resulted in a 202.4% and 12.1-fold increase in non-ester catechins and gallic acid levels, respectively. Meanwhile, the quality of the tea infusion was also markedly improved. Sensory evaluation and antioxidant activity assays revealed notable enhancements in these properties, while turbidity was reduced considerably. Additionally, the α-amylase inhibition activity of the tannase-treated tea infusion declined from 50.49% to 8.56%, revealing a significantly lower anti-nutritional effect. These findings suggest that the thermostable tannase MuTanPL1 holds strong application prospects in tea beverage processing. Full article

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14 pages, 2033 KiB

Open AccessReview

The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages

by James Ziemah, Oluwaseun Olayemi Aluko, Vincent Ninkuu, Lawrence Adelani Adetunde, Asekabta Karl Anyetin-Nya, James Abugri, Matthias S. Ullrich, Felix Dapare Dakora, Songbi Chen and Nikolai Kuhnert

Beverages 2025, 11(4), 98; https://doi.org/10.3390/beverages11040098 - 1 Jul 2025

Abstract

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and [...] Read more.

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds. We further highlight the role of cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as a key ingredient in beverage production. We also discuss the probiotic and prebiotic properties and the antioxidant activity of chemicals in cassava-based beverages for health benefits. Additionally, we review the challenges, opportunities, and innovations regarding commercialization. Full article

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20 pages, 1189 KiB

Open AccessArticle

Five-Day Supplementation with an Isotonic Beetroot Juice Drink Improves Sprint Interval Exercise and Muscle Oxygenation in Physically Active Individuals: A Randomized Crossover Trial

by Tak Hiong Wong, Delicia Shu Qin Ooi and Stephen F. Burns

Beverages 2025, 11(4), 97; https://doi.org/10.3390/beverages11040097 - 1 Jul 2025

Abstract

This study investigated whether the addition of nitrate (from beetroot) to an isotonic drink provided over 5 days would affect sprint interval exercise (SIE) performance and muscle oxygenation. Twenty (seven female) physically active participants (mean ± SD; age 28 ± 6 years, BMI [...] Read more.

This study investigated whether the addition of nitrate (from beetroot) to an isotonic drink provided over 5 days would affect sprint interval exercise (SIE) performance and muscle oxygenation. Twenty (seven female) physically active participants (mean ± SD; age 28 ± 6 years, BMI 22.6 ± 2.0 kg/m²) completed a double-blind, randomized, crossover study where they consumed 570 mL of either isotonic drink (ISO-C) or isotonic beetroot juice drink (ISO-BR) for 5 days before performing SIE (six 10 s maximal effort, interspersed with 50 s active recovery) on a cycle ergometer. Both drinks contained equal osmolality (290 mOsm/kg) but differed in the nutrients from beetroot extract, particularly the nitrate content (ISO-C: 0 mmol, ISO-BR: 12.9 mmol). ISO-BR significantly reduced the average time to peak power (ISO-C: 2.0 ± 0.18 s vs. ISO-BR: 1.6 ± 0.37 s; main effect of drink, p = 0.003, partial η² = 0.04) and increased muscle deoxygenation (ΔHHb) (main effect of drink, p = 0.002, partial η² = 0.021) compared to ISO-C. Five-day supplementation with ISO-BR improved the time to peak power but not the peak or mean power output for SIE compared with ISO-C. Full article

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

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15 pages, 1114 KiB

Open AccessArticle

Listeria monocytogenes Under Acid and Antimicrobial Compounds Stress: Survival and Pathogenic Potential in Orange Juice

by Maria Belén Bainotti, Pilar Colás-Medà, Inmaculada Viñas and Isabel Alegre

Beverages 2025, 11(4), 96; https://doi.org/10.3390/beverages11040096 - 1 Jul 2025

Abstract

Listeria monocytogenes poses significant risks in acidic foods like unpasteurized fruit juices due to its capacity to survive under stressful conditions. This study evaluated L. monocytogenes survival in orange juice following acid adaptation and exposure to antimicrobial compounds. Acid adaptation was induced using [...] Read more.

Listeria monocytogenes poses significant risks in acidic foods like unpasteurized fruit juices due to its capacity to survive under stressful conditions. This study evaluated L. monocytogenes survival in orange juice following acid adaptation and exposure to antimicrobial compounds. Acid adaptation was induced using glucose-supplemented or citric acid-acidified media, followed by the evaluation of pathogen survival in orange juice stored at 4 °C, 15 °C, and 25 °C. While glucose adaptation reduced the medium pH to 4.5 and enabled bacterial growth (up to 7.5 total log CFU/mL), citric acid exposure caused around 1.4 log units of reduction. Contrary to expectations, the survival of acid-adapted cells was lower than that of non-acid-adapted cells, particularly in orange juice stored at 25 °C (around 4.8 vs. 1.4 log units of reduction after 6 days). The behaviour of non-acid-adapted cells was evaluated in response to different antimicrobial compounds (citral, coumaric acid, nisin, sinapic acid, and vanillin). Nisin was the most effective, achieving a reduction of about 3.5 log units with a dose of 2 mL/L. Nisin-treated cells also showed reduced survival during simulated gastrointestinal assays (around 1.5 log units of reduction). These results challenge the assumption that acid adaptation universally enhances survival in acidic matrices and highlight nisin’s dual role in microbial control and pathogenicity mitigation. This work underscores the need for tailored stress adaptation studies and natural antimicrobial applications to improve food safety in minimally processed fruit juices. Full article

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15 pages, 702 KiB

Open AccessArticle

Effect of Apple Pomace Addition During Fermentation on the Phenolic Content, Chemical Composition, and Sensory Properties of Cider

by Luis F. Castro, Abigail D. Affonso and Kate P. Perry

Beverages 2025, 11(4), 95; https://doi.org/10.3390/beverages11040095 - 1 Jul 2025

Abstract

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to [...] Read more.

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification. Full article

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16 pages, 1484 KiB

Open AccessArticle

Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs

by Salvatore Velotto, Ignazio Maria Gugino, Miriam La Barbera, Vincenzo Alfeo, Ilaria Proetto, Lucia Parafati, Rosa Palmeri, Biagio Fallico, Elena Arena, Alfio Daniele Romano, Gianluca Tripodi, Lucia Coppola and Aldo Todaro

Beverages 2025, 11(4), 94; https://doi.org/10.3390/beverages11040094 - 24 Jun 2025

Abstract

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions between milk proteins, alcohol, carbohydrates, [...] Read more.

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions between milk proteins, alcohol, carbohydrates, temperature, and ionic strength play a crucial role in such destabilization. Pectin, known for its stabilizing effect, can mitigate phase separation, enhancing both shelf-life and sensory quality. This research focused on developing stable formulations of liqueur milk based on fresh buffalo milk by incorporating the pectin extracted from lemon peels. Rheological properties, particularly viscosity, were assessed in formulations containing varying percentages of pectin. The most stable formulation was identified as the one containing 0.10% pectin. Accelerated shelf-life testing, modelled using the Arrhenius equation, predicted a shelf-life of 15 months at 25 °C under standard lighting. The findings demonstrate that lemon peel-derived pectin, obtained from agri-food waste, sustainably improves product stability. Further studies are needed to characterize the pectin structure and optimize extraction methods for industrial-scale applications. Full article

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13 pages, 2707 KiB

Open AccessArticle

Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas

by Rocío De la Peña-Armada, Roberta Ascrizzi, Rocio Alarcon, Michelle Viteri, Guido Flamini and Jose M. Prieto

Beverages 2025, 11(4), 93; https://doi.org/10.3390/beverages11040093 - 20 Jun 2025

Abstract

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring [...] Read more.

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring commercial farm using standard practises and a European commercial cacao powdered beverage. The overall metabolite profile of the 70% aq acetone sample cocoa extracts was analysed using high-performance TLC analyses (HPTLC), and the xanthine alkaloids were analysed using quantitative liquid chromatography–UV photodiode array (HPLC-DAD) analyses. The volatile fraction in the headspace of the freshly ground cocoa was subjected to solid phase micro-extraction and analysed by gas chromatography–mass spectrometry (HS-SPME/GC-MS). Total polyphenol content was determined by the Folin–Ciocalteu method. Despite the reduced production of cocoa by the EETP801 cultivar in comparison with the CCN51 cultivar, the obtained produce is significantly richer in theobromine (130 mg vs. 170 mg per g of cacao), with CCN51 having a double concentration of theophylline (12.6 vs. 6.5 mg per g of cacao). Qualitatively, the two Amazonian cocoa samples had a similar polyphenolic composition (per the HPTLC fingerprint). HS-SPME/GC-MS analyses revealed that all the samples show a spontaneous emission profile mainly rich in non-terpene derivatives, of which hydrocarbons and pyrazines are the most abundant groups. The most represented volatile organic compound is n-tridecane for both EETP801 and CCN51. The variability in the artisan fermentation and roasting processes influenced certain aspects of the volatile composition as reflected by the trimethyl pyrazine/tetramethyl pyrazine ratio, which was zero in EETP-801 and lower than 1 in CCN51. Acetic acid was absent in CCN51 but significant (c.a. 5.5.%) in EETP801 and the commercial samples. The cultivar EETP801 is a viable option for a more ecologically conscious sector of the cocoa beverages consumer group. Full article

(This article belongs to the Topic Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages)

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13 pages, 790 KiB

Open AccessArticle

Determination of Phthalates in Purified Drinking Water in Italy

by Claudia Lino, Serena Indelicato, David Bongiorno, Fabio D’Agostino, Sergio Indelicato and Giuseppe Avellone

Beverages 2025, 11(3), 92; https://doi.org/10.3390/beverages11030092 - 13 Jun 2025

Abstract

This study investigated the presence and concentration of selected phthalates in municipal tap waters and purified waters sourced from domestic water purifiers and municipal reverse osmosis-based supplies. Five target compounds: Diethyl phthalate (DEP), Diisobutyl phthalate (DiBP), Butyl octyl phthalate (BOP), Dibutyl phthalate (DBP), [...] Read more.

This study investigated the presence and concentration of selected phthalates in municipal tap waters and purified waters sourced from domestic water purifiers and municipal reverse osmosis-based supplies. Five target compounds: Diethyl phthalate (DEP), Diisobutyl phthalate (DiBP), Butyl octyl phthalate (BOP), Dibutyl phthalate (DBP), and bis(2-ethylhexyl) phthalate (DEHP) were identified and quantified in the samples using the solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) method. The analytical protocol demonstrated good sensitivity, precision, and accuracy, with low limits of detection and quantification, making it suitable for routine monitoring applications. Phthalates were detected in all samples, including both inlet and treated water, highlighting their widespread occurrence. The results show a significant percentage of reduction in total phthalate concentrations (from 4% to 53%; 30% on average) in purified water samples compared to untreated inlet water, thereby indicating the potential efficacy of such systems in reducing organic pollutants. Risk assessment based on the EFSA guidelines showed that the estimated daily intakes for all detected phthalates remained well below tolerable daily intake limits for both adults and toddlers. The findings underscore the importance of monitoring phthalates in drinking water and support the implementation of regular maintenance strategies for filtration devices. The analytical approach developed may be adopted as a cost-effective tool for water quality assessment and offers promising potential for broader application in public health and commercial water treatment systems. Full article

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14 pages, 1525 KiB

Open AccessArticle

Accurate Determination of 24 Water-Soluble Synthetic Colorants in Premade Cocktail Using Ultra-Performance Liquid Chromatography with Diode Array Detection

by Kang Ma, Yiwen Zhang and Taipeng Wu

Beverages 2025, 11(3), 91; https://doi.org/10.3390/beverages11030091 - 12 Jun 2025

Abstract

A rapid, traceable, and highly sensitive method was developed for the simultaneous separation and quantification of 24 water-soluble synthetic colorants in premade cocktails, utilizing ultra-performance liquid chromatography coupled with diode array detection (UPLC-DAD). The purity of each colorant was individually confirmed through multi-wavelength [...] Read more.

A rapid, traceable, and highly sensitive method was developed for the simultaneous separation and quantification of 24 water-soluble synthetic colorants in premade cocktails, utilizing ultra-performance liquid chromatography coupled with diode array detection (UPLC-DAD). The purity of each colorant was individually confirmed through multi-wavelength analysis. Chromatographic conditions, including mobile phase composition and gradient elution, were meticulously optimized, achieving the separation of the 24 colorants on a BEH C18 column using a linear gradient elution within 16 min. The mobile phase consisted of an ammonium acetate solution (100 mmol/L, pH 6.25) and a mixed organic solvent of methanol and acetonitrile (2:8, v/v). The method exhibited excellent linearity across the concentration range of 0.005–10 μg/mL, with limits of detection (LODs) ranging from 0.66 to 27.78 μg/L for all 24 colorants. The method also demonstrated good precision (0.1–4.9%) at various concentration levels and recoveries ranging from 87.8% to 104.5% at spiked concentrations of 0.1, 0.5, and 1.0 μg/mL. A comparison with other published methods for colorant determination in food samples using HPLC-DAD and LC-MS (2014–2024) revealed that the proposed method offers superior performance in terms of the number of analytes detected, lower limits of detection, and reduced analytical time. Finally, the method was successfully applied to the analysis of colorants in premade cocktails from different sources. Full article

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

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18 pages, 1287 KiB

Open AccessArticle

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

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 KiB

Open AccessReview

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

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)

19 pages, 1276 KiB

Open AccessArticle

Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality

by Efimia Dermesonlouoglou, Vassiliki Palaioxari-Kampisiouli, Dimitrios Tsimogiannis and Petros Taoukis

Beverages 2025, 11(3), 88; https://doi.org/10.3390/beverages11030088 - 9 Jun 2025

Abstract

The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by [...] Read more.

The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by solid-liquid extraction using hexane as a solvent and treated with a series of hexane-ethanol mixtures (0:10, 1:4, 1:9) to remove the intense roasted flavor of the crude coffee oil obtained by hexane; the de-oiled coffee was used for the recovery of water-soluble compounds, and the produced water extract was freeze-dried. The aromatic volatiles of the coffee oil samples were analyzed by using a purge-and-trap device coupled to GC-MS, as well as sensory analysis. The instant Greek coffee powder was produced by mixing the freeze-dried base (74.4%) with the extract derived after treatment of the crude oil with hexane-ethanol mixture 1:4 (18.2%) and foaming agent (7.4%). Two different materials were studied as bases: instant coffee (F3_Gr-D) and ground Greek coffee (reference sample, C_Gr). The shelf-life stability of the produced powders was examined at three storage temperatures (25, 45, 60 °C). Instrumental analysis (purge-and-trap GC-MS) of aroma and sensory analysis (aroma, taste, staling, total sensory quality on a 1–9 hedonic scale) was conducted. Aroma loss (furfuryl alcohol, furfural, dimethyl pyrazines, ethyl methyl pyrazines) and scores for sensory attributes during storage were modeled using 1st and 0-order reaction kinetics, respectively. The storage temperature effect was expressed by the Arrhenius model (activation energy E_a). According to the results, the developed instant coffee powder presented satisfactorily the aroma characteristics of regular Greek coffee. The shelf life for the instant Greek coffee powder was estimated as 80 days (air packed) (based on 20% retention of furfuryl alcohol that was the most abundant aromatic volatile of Greek coffee aroma, ground as well as extract oil). Full article

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

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19 pages, 1816 KiB

Open AccessArticle

Aromatic Profiles and Vineyard Location: Uncovering Malvasija Dubrovačka Wines

by Domagoj Ivan Žeravica, Ivana Tomaz, Darko Preiner, Iva Šikuten, Domagoj Stupić, Ana Jeromel and Edi Maletić

Beverages 2025, 11(3), 87; https://doi.org/10.3390/beverages11030087 - 9 Jun 2025

Abstract

The quality and sensory characteristics of wines are influenced by several factors, including grape variety, local climate, soil conditions, viticultural practices, and vintage. This study investigates the volatile organic compounds (VOCs) in Malvasija Dubrovačka wines, which include various chemical groups such as terpenes, [...] Read more.

The quality and sensory characteristics of wines are influenced by several factors, including grape variety, local climate, soil conditions, viticultural practices, and vintage. This study investigates the volatile organic compounds (VOCs) in Malvasija Dubrovačka wines, which include various chemical groups such as terpenes, esters, alcohols, acids, and C13-norisoprenoids. The aim was to investigate how vineyard location and vintage influence the VOC profiles of these wines in two consecutive vintages. Using gas chromatography–mass spectrometry, 54 individual VOCs were identified and quantified. The results showed remarkable differences in the composition of VOCs, especially C13-norisoprenoids, terpenes, and acids, between the two vintages and the studied locations. Principal component analysis showed a significant influence of vineyard location on the composition of Malvasija Dubrovačka wines, a result that was reinforced by conventional descriptive analysis (CDA) of sensory testing. Full article

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

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12 pages, 434 KiB

Open AccessCommunication

Preliminary Characterization and Consumer Insights of Juice Enzymatically Extracted from North American Pawpaw (Asimina triloba)

by Robert G. Brannan

Beverages 2025, 11(3), 86; https://doi.org/10.3390/beverages11030086 - 9 Jun 2025

Abstract

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex^® Ultra SP-L) significantly increased juice yield compared [...] Read more.

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex^® Ultra SP-L) significantly increased juice yield compared to non-enzyme extraction, but enzyme concentration (0.05% vs. 0.1%) and acidification method (citric vs. tartaric acid) showed no significant differences. Sensory panelists found no significant differences between citric and tartaric acid acidified juices, or between juices prepared from fresh pawpaw and pawpaw stored refrigerated for 14 days. Blending pawpaw juice with fruit juices improved overall acceptability compared to blending with fruit purees. Consumer testing revealed no overall preference among five juice formulations (100% pawpaw juice, sweetened pawpaw juice, pawpaw juice with the addition of 10% apple, orange, or pineapple juice). Consumers highlighted the complex flavor profile of pawpaw, with sweet and bitter tastes, and melon, papaya, and pear flavors being most frequently identified. Sweetening the juice altered the flavor profile, masking sourness and certain flavors. Based on this preliminary study, challenges and opportunities were identified for the development of a pawpaw-based juice. Full article

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18 pages, 1304 KiB

Open AccessSystematic 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

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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12 pages, 2374 KiB

Open AccessArticle

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

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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