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Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening
Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer

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

9 pages, 741 KiB

Open AccessArticle

Pruning and In-Season Canopy Manipulation Affects MidSouth Juice and Wine Phenolic Content

by Haley Williams, Eric Stafne, Yan Zhang and Sam Chang

Beverages 2024, 10(4), 98; https://doi.org/10.3390/beverages10040098 - 10 Oct 2024

Low total soluble solids and high titratable acidity limit MidSouth use as a varietal red wine grape. While canopy management practices were reported not to have enough of an effect on these primary metabolites, they could potentially improve MidSouth secondary metabolites, broadening its [...] Read more.

Low total soluble solids and high titratable acidity limit MidSouth use as a varietal red wine grape. While canopy management practices were reported not to have enough of an effect on these primary metabolites, they could potentially improve MidSouth secondary metabolites, broadening its potential as a wine grape. Two studies assessed the effects of different canopy management treatments on monomeric anthocyanin pigments and total phenolic content in MidSouth juice and wine. The first study compared early pruning, early pruning with leaf removal, normal pruning with leaf removal, and normal pruning. Early pruning with leaf removal showed higher total phenolics in juice and wine in 2021 but lower levels in 2020. The second study evaluated leaf removal, shoot thinning, or neither leaf removal nor shoot thinning. Leaf removal resulted in higher anthocyanins and total phenolics in 2021 juice, while shoot thinning increased total phenolics in 2021 juice and both anthocyanins and phenolics in 2021 wine. Shoot thinning demonstrated the most consistent improvement in phenolic content. MidSouth grapes can produce a range of wine phenolic content, depending on canopy management and postharvest treatment. Further investigation is needed to understand yearly variations and optimize MidSouth for regional red wine production. Full article

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

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12 pages, 745 KiB

Open AccessReview

The Importance of Cleaning and Sanitation in Homebrewing

by Kristina Habschied, Vinko Krstanović and Krešimir Mastanjević

Beverages 2024, 10(4), 97; https://doi.org/10.3390/beverages10040097 - 5 Oct 2024

The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers [...] Read more.

The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers need to employ more effort than the standardized brewing industry. Cleaning and sanitation ask for a meticulous and thorough, almost perfect cleaning and sanitation pattern in order to ensure healthy fermentation and safe beer. The implementation of cleaning and sanitation methods can greatly prolong the lifespan of kegged or bottled beer and accent the excellent aromas and taste of homebrewed beer. Since there is a lack of scientific literature concerning this aspect of brewing, this paper is conceptualized as a review that covers all the major concerning/hazardous points in homebrewing and summarizes potential actions to maximize cleaning and sanitation efficiency in the homebrewing process. 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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21 pages, 6186 KiB

Open AccessArticle

Flash Vacuum Expansion of Maradol Papaya (Carica papaya L.) for Producing an Antioxidant-Potential Dairy Beverage Fermented by Limosilactobacillus fermentum J24

by Jesús Ayala Zavala, Teresita de Jesús Castillo Romero, José Isidro Méndez Romero, Lourdes Santiago López, Aarón Fernando González Córdova, Adrián Hernández Mendoza, Belinda Vallejo Cordoba and Manuel Vargas Ortiz

Beverages 2024, 10(4), 96; https://doi.org/10.3390/beverages10040096 - 5 Oct 2024

This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that [...] Read more.

This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that the dairy beverage with the control puree exhibited higher microbial growth than the FVE puree. Phenolic content increased during fermentation in both formulations. However, the antioxidant capacity was higher in the dairy beverage with control puree. A Pearson correlation analysis revealed a strong positive correlation between microbial load and antioxidant properties in the dairy beverage with control puree. In conclusion, the control puree promoted a higher growth of Limosilactobacillus fermentum J24 and better antioxidant properties in the papaya dairy beverage. These findings lay the groundwork for developing a potential functional dairy beverage based on papaya, effectively utilizing the fruit, reducing pollution, and adding value. This study also opens avenues for further research and development in functional dairy beverages, particularly those incorporating fruit-based ingredients. Full article

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

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11 pages, 841 KiB

Open AccessArticle

Sensory Discrimination Tests for Low- and High-Strength Alcohol

by Ari Franklin, Kevin D. Shield, Jürgen Rehm and Dirk W. Lachenmeier

Beverages 2024, 10(4), 95; https://doi.org/10.3390/beverages10040095 - 2 Oct 2024

Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals [...] Read more.

Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals trained in sensory analysis. Experiment 1 used a wide-range discrimination test to estimate low- to high-strength beverages (0–60% alcohol by volume (ABV) in 10% intervals). Experiment 2 included a narrower range of intermediate to high strengths (25–45% ABV in 5% intervals). Experiment 3 used 3-alternative forced choice tests (ISO 13301) to discriminate between beverages of varying strengths. Experiment 1 (n = 16) indicated that estimation ability was dependent upon the beverages’ ABV; as ABV increased, estimation significantly decreased (p < 0.005). These findings were not replicated in Experiment 2 (n = 13). In Experiment 3 (n = 17), a significant perceptible difference between high- and low-strength samples was observed in two of nine conditions (35% vs. 31% ABV (p = 0.009); 41% vs. 37% ABV (p = 0.037)). While people can detect large differences in beverage ABVs, they may have a moderate to poor ability to discriminate between beverages of similar strengths. These findings provide support for public health interventions that promote lower-strength alcoholic beverages. Full article

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17 pages, 1060 KiB

Open AccessArticle

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

by Małgorzata Grembecka, Anna Lebiedzińska and Piotr Szefer

Beverages 2024, 10(4), 94; https://doi.org/10.3390/beverages10040094 - 1 Oct 2024

The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 [...] Read more.

The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 sports drinks, 15 soft drinks, 14 fruit drinks, 7 fruit nectars, and 22 fruit juices were analyzed by HPLC-CAD. The method was validated, and it was characterized by a wide concentration range (1–150 µg/mL), sensitivity, and good accuracy (94.9–103%). The results showed significant variation in fructose, glucose, and sucrose concentrations in energy drinks, sports drinks, soft drinks, fruit drinks, fruit nectars, and juice. The highest total sugar contents (fructose, glucose, sucrose, and inositol) were found in energy drinks (14.2 g/100 mL), followed by fruit nectars (13.7 g/100 mL) and soft drinks (12.7 g/100 mL). Statistical analysis (Spearman correlation test, Kruskal–Wallis test) of the data showed significant relationships between particular sugars in the analyzed products. Full article

(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)

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14 pages, 1113 KiB

Open AccessArticle

Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes

by Ana Schön, Julia Switulla, Larissa Luksch, Julia Pesl, Ralf Kölling and Daniel Einfalt

Beverages 2024, 10(4), 93; https://doi.org/10.3390/beverages10040093 - 30 Sep 2024

The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen [...] Read more.

The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen supplementation, the addition of diammonium phosphate (DAP) and amino acids (AS) accelerated fermentation and reduced the fermentation duration by 4–6 days in three out of four investigated fruit varieties. One pear variety showed sluggish fermentation, which was slightly improved by reducing the particle size (<3 mm) and significantly improved by nitrogen addition. Notably, AS supplementation resulted in a significant reduction in residual sugar concentrations and led to the highest yeast biomass accumulation across all four fruit mashes. Nitrogen supplementation significantly altered the composition of aroma-active volatiles, notably by increasing higher alcohols such as propyl alcohol, 2-methylpropanol, isoamyl alcohol, and 2-methylbutanol. The addition of AS was more effective in increasing higher alcohols, such as isoamyl alcohol and phenethyl alcohol, while decreasing the off-flavor acetaldehyde. Full article

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14 pages, 234 KiB

Open AccessPerspective

The Evolution and Impact of Distilled Spirits Regulation in the United States: Considerations for Policymakers and Academia

by Cortney L. Norris, Scott Taylor, Jr. and D. Christopher Taylor

Beverages 2024, 10(3), 92; https://doi.org/10.3390/beverages10030092 - 23 Sep 2024

This manuscript analyzes the issues presented in Executive Order 14036, which aimed to promote competition in the American economy, including specific directives for the alcohol industry. Specifically, this manuscript focuses on the issues regarding distilled spirits regulation and delves into the implications for [...] Read more.

This manuscript analyzes the issues presented in Executive Order 14036, which aimed to promote competition in the American economy, including specific directives for the alcohol industry. Specifically, this manuscript focuses on the issues regarding distilled spirits regulation and delves into the implications for the distilled spirits sector. The order addresses anti-competitive practices, encouraging regulatory bodies to review and revise existing policies that may hinder fair market practices. This paper explores these issues and provides a historical context of distilled spirits regulation in the United States, examining how past policies have shaped the current landscape. It analyzes the key provisions of Executive Order 14036, highlighting its potential to foster increased competition, innovation, and consumer choice within the distilled spirits market. Lastly, the article provides a call to action for policymakers, academia, and consumers which will aid distilled spirits producers in gaining parity with beer and wine producers. Full article

23 pages, 2691 KiB

Open AccessReview

Craft Beer in Food Science: A Review and Conceptual Framework

by Laura Gobbi, Marino Stanković, Marco Ruggeri and Marco Savastano

Beverages 2024, 10(3), 91; https://doi.org/10.3390/beverages10030091 - 18 Sep 2024

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer’s production and consumption growth dynamics. Both a bibliometric analysis and [...] Read more.

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer’s production and consumption growth dynamics. Both a bibliometric analysis and a systematic literature review were conducted on a sample of 239 scientific papers to provide an in-depth evaluation of the main characteristics and influences that craft beer has in the field of food science. Based on the identified roles of craft beer/breweries in the selected sample of literature, a conceptual framework was constructed to serve as a guideline for policymakers and different stakeholders. In this way, our findings enrich the existing literature and contribute to a better understanding of craft beer production and surroundings, which can be beneficial for promoting sustainable policies and innovative strategies for the growth of small/micro-producers and entrepreneurs in this niche market. Furthermore, this evidence can stimulate clear and ethical information to enhance consumers’ knowledge and agendas to strengthen the identity of local communities. Full article

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

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16 pages, 1715 KiB

Open AccessReview

SAAZ—Fine Aroma Hop Pedigree: A Review of Current Knowledge

by Jana Olšovská, Lenka Straková, Vladimír Nesvadba, Tomáš Vrzal, Michaela Malečková, Josef Patzak and Pavel Donner

Beverages 2024, 10(3), 90; https://doi.org/10.3390/beverages10030090 - 14 Sep 2024

The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often available only in [...] Read more.

The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often available only in the Czech language in regional journals. This review (i) summarizes previously published data (breeding history, genetic data, basic parameters such as yield, sensory profile, concentrations of key technologically important hop compounds), (ii) presents long-term data (2004–2021), and (iii) shows similarities/differences among these varieties. All Saaz varieties are typically fine aroma hops with a relatively low content of alpha bitter acids ranging from 5 to 7 wt%, cohumulone amounts lower than 30% rel., and hop oil content of about 1.0 wt%. Even though the new varieties have no identical chemical parameters to the original Saaz, they can substitute this established standard as well. Furthermore, the varieties Saaz Comfort and Saaz Shine show high resistance to Pseudoperonospora humuli as well as very good tolerance to drought. Full article

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15 pages, 287 KiB

Open AccessArticle

Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties

by María Osorio Alises, Eva Sánchez Palomo and M. Ángel González-Viñas

Beverages 2024, 10(3), 89; https://doi.org/10.3390/beverages10030089 - 13 Sep 2024

The effect of oak chips on the phenolic composition, color characteristics, and antioxidant capacity of Bobal red wines caused by contact with oak chips at different stages of the winemaking process has been studied. Performance liquid chromatography–diode array detection (HPLC-DAD) was used to [...] Read more.

The effect of oak chips on the phenolic composition, color characteristics, and antioxidant capacity of Bobal red wines caused by contact with oak chips at different stages of the winemaking process has been studied. Performance liquid chromatography–diode array detection (HPLC-DAD) was used to determine the detailed phenolic composition of wines and antioxidant activity, and chromatic characteristics were determined by spectrophotometric methods. Standard red winemaking process was applied to make the Bobal control wine. The rest of the wines were elaborated with oak chip contact at two dose levels (3 and 6 g/L) in different phases of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF), and in young wines. The phenolic composition, antioxidant activity, and chromatic characteristics of Bobal control wines were slightly but significantly modified by contact with the oak chips. Wines in contact with oak chips during malolactic fermentation showed a decrease in the concentration of resveratrol-monomer stilbenes, monomeric anthocyanins, and pyranoanthocyanins. In general, the concentration of total resveratrol is influenced by the dose level used, resulting in a 10% decrease when the dose level is 6 g/L compared to the 3 g/L dose. Full article

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

17 pages, 1194 KiB

Open AccessArticle

Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking

by Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola and Mariantonietta Succi

Beverages 2024, 10(3), 88; https://doi.org/10.3390/beverages10030088 - 12 Sep 2024

In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyard, were characterised through the evaluation [...] Read more.

In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyard, were characterised through the evaluation of their main oenological properties, antimicrobial activity, and specific enzymatic activities (β-glucosidase, β-lyase, polygalacturonase, and protease). The M. pulcherrima strains did not produce any inhibition against Saccharomyces cerevisiae, while they were able to exert an antimicrobial action against some unwanted bacteria and yeasts frequently present in grape must and potentially causing the alteration of wines. After this preliminary screening, M. pulcherrima AS3C1 has been selected to be used in the winemaking of red grape Vitis vinifera cv. Aglianico on a pilot scale. The effect of the sequential inoculation of M. pulcherrima AS3C1 with a commercial strain of S. cerevisiae was verified using for comparison a single inoculum with S. cerevisiae and a spontaneous fermentation. Our results showed a higher concentration of anthocyanins and catechins in wines obtained by the sequential inoculation of M. pulcherrima AS3C1 and S. cerevisiae. On the basis of the data obtained, M. pulcherrima AS3C1 possesses an enzymatic profile and some oenological properties that could contribute positively to the definition of the chemical composition of wines, suggesting its possible use for red winemaking processes. Full article

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

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10 pages, 727 KiB

Open AccessArticle

Continuous Primary Beer Fermentation with Yeast Immobilized in Alginate–Chitosan Microcapsules with a Liquid Core

by Vesela Shopska, Mina Dzhivoderova-Zarcheva and Georgi Kostov

Beverages 2024, 10(3), 87; https://doi.org/10.3390/beverages10030087 - 11 Sep 2024

The application of continuous fermentation with immobilized cells in brewing is a challenge because of problems with carrier selection and reactor design, which have economic impacts on the beer produced. Moreover, immobilization alters yeast physiology, which significantly affects beer flavor and aroma. Therefore, [...] Read more.

The application of continuous fermentation with immobilized cells in brewing is a challenge because of problems with carrier selection and reactor design, which have economic impacts on the beer produced. Moreover, immobilization alters yeast physiology, which significantly affects beer flavor and aroma. Therefore, the aim of this study was to investigate the feasibility of a continuous fermentation system, consisting of a packed bed column bioreactor, containing lager brewing yeast, immobilized in alginate–chitosan microcapsules with a liquid core, in the primary beer fermentation. The results showed that the system entered in a stationary mode on the 3rd day and worked stably in this mode for 6 days. The “green” beer was taken at every 24 h at the output of the reactor and used for secondary fermentation with the yeast cells leaked from the capsules during the primary fermentation. The extract consumption, ethanol production, and pH change during primary and secondary fermentation were investigated. Some of the secondary yeast metabolites such as vicinal diketones, higher alcohols, esters, and aldehydes in “green” and final beers were determined and it was found that the flavor profile of the final beer was comparable to two industrially produced Bulgarian beers. Full article

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

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20 pages, 1014 KiB

Open AccessReview

Application of Life Cycle Assessment in Beer Production: Systematic Review

by Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri and Marco Savastano

Beverages 2024, 10(3), 86; https://doi.org/10.3390/beverages10030086 - 10 Sep 2024

The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process. Therefore, this article examines the [...] Read more.

The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process. Therefore, this article examines the sustainability of beer production through a review of literature articles that have used Life Cycle Assessment (LCA) to assess its environmental impacts. A systematic literature review was conducted by selecting peer-reviewed articles published between 2001 and July 2024 using databases such as Scopus and Google Scholar. The search included studies analyzing different stages of the beer life cycle, from raw material production to packaging and distribution, using specific keywords related to LCA and brewing. The results showed that energy use and packaging are the two critical aspects identified in the review, which represent a significant part of the environmental footprint. However, it is important to note that the available studies on the subject are few and heterogeneous and they use different methodologies, impact categories, and functional units, which complicates the comparison and synthesis of results, limiting the ability to draw definitive conclusions. Recommendations were made to improve sustainability, including the adoption of more efficient technologies, the use of recycled materials for packaging, and the implementation of sustainable agricultural practices. These strategies could aim to significantly reduce the overall environmental impact of beer production. Full article

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9 pages, 819 KiB

Open AccessArticle

Perceptions of Young People Regarding the Tax on Sweetened Drinks in Poland and an Assessment of Changes in Their Consumption in Terms of Taxation

by Regina Ewa Wierzejska, Agnieszka Wiosetek-Reske and Barbara Wojda

Beverages 2024, 10(3), 85; https://doi.org/10.3390/beverages10030085 - 10 Sep 2024

In 2021, the tax on sweetened beverages was introduced in Poland. It is worth knowing how consumers, especially young people, perceive the tax and whether there are any changes in the consumption of such drinks. This cross-sectional study was conducted in 2022 and [...] Read more.

In 2021, the tax on sweetened beverages was introduced in Poland. It is worth knowing how consumers, especially young people, perceive the tax and whether there are any changes in the consumption of such drinks. This cross-sectional study was conducted in 2022 and analyzed a convenience sample of young people’s attitudes towards the effectiveness of the tax as well as beverage consumption in the second year of the tax’s implementation. This study was conducted using a questionnaire method among 334 young people (167 school students and 167 university students). The vast majority of the study participants (84%) had heard about the introduction of the tax (there was no statistically significant difference between the school students’ and the university students’ knowledge). Of these, 90% knew that beverages with added sugar are taxed, but only 43% were conscious that beverages with sweeteners are also subject to the tax. Forty percent of those surveyed believed that the introduction of the tax could reduce beverage consumption, while 35% denied this possibility. The view that the tax would have a beneficial effect on reducing drink consumption was statistically significantly more frequently expressed by school students compared to university students (55% vs. 25%; p < 0.05). Of those who were aware of the tax, 31% declared they drank fewer beverages following its introduction, while 58% reported that they had not changed the amount they drank. About 33% of the respondents said they drank sweetened beverages several times a week. According to the study, as a result of the tax, almost one-third of surveyed young Poles reported drinking less beverages than before the tax. Full article

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14 pages, 3043 KiB

Open AccessArticle

Chemometric Approach Application in Modern Wine Studies

by Martina Fikselová, Lucia Benešová, Silvia Jakabová, Ján Mezey, Jozef Čapla and Jozef Golian

Beverages 2024, 10(3), 84; https://doi.org/10.3390/beverages10030084 - 9 Sep 2024

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total [...] Read more.

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrophotometry methods (TPC and DPPH) were used and chemometric approaches such as ANOVA and PCA were selected as the most important for evaluation. In general, high levels of malic acid, TPC, and antioxidant activity were detected in Austrian wines. Pinot blanc, Chardonnay, and Sauvignon from the same producing region in Austria showed higher results. The higher overall acid concentration was a distinguishing feature of the Slovakian Sauvignon and Riesling varieties, particularly in the case of tartaric acid. Austrian samples showed significantly higher antioxidant activity compared to Hungarian Chardonnay (p = 0.002) and Sauvignon (p = 0.007), comparable to TPC. The application of statistical analysis was useful in demonstrating many discrepancies, particularly by application of the PCA method. Full article

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

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19 pages, 4046 KiB

Open AccessArticle

The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury

by Justyna Nasiłowska, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo and Adrian Wojtczak

Beverages 2024, 10(3), 83; https://doi.org/10.3390/beverages10030083 - 6 Sep 2024

Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. This study examines the impact of high hydrostatic pressure [...] Read more.

Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. This study examines the impact of high hydrostatic pressure (HHP) on the inactivation and sublethal injury of Lb. brevis KKP 3574 in beer and wort. The results indicate that applying HHP at 400 MPa for 5 min effectively inactivates Lb. brevis, achieving up to a 7 log CFU/mL reduction in bacterial counts in beer, with no detectable sublethal injuries in beer samples. In contrast, in 10% wort, a sublethal injury level of 1.1 log CFU/mL was observed following the same HHP treatment. Furthermore, this study reveals a differential response of Lb. brevis cells depending on their growth phase; cells in the logarithmic growth phase are more susceptible to HHP, showing greater reduction in viability compared to those in the stationary phase. The survival dynamics of sublethally injured cells during refrigerated storage are also explored, with no regeneration observed in beer samples treated at pressures of 400 MPa or higher. These findings underscore the potential of HHP as a robust method for enhancing the microbiological safety and stability of beer while minimizing the risk of spoilage due to sublethally injured bacterial cells. This study provides crucial insights into optimizing HHP parameters to ensure product quality in the brewing industry. Full article

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

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12 pages, 1635 KiB

Open AccessArticle

Grape Varieties for Sparkling Wine Production in Santa Catarina, Brazil: A Study of Phenology, Production, Chemical Composition, and Sensory Evaluation

by Adrielen Tamiris Canossa, Douglas André Würz, Alberto Fontanella Brighenti, Daiana Petry Rufato and Leo Rufato

Beverages 2024, 10(3), 82; https://doi.org/10.3390/beverages10030082 - 5 Sep 2024

High-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production. The cultivars with potential for producing sparkling wines in this region were unknown. This [...] Read more.

High-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production. The cultivars with potential for producing sparkling wines in this region were unknown. This research evaluates quality sparkling wines from Ribolla Gialla, Riesling Renano, Solaris, Sangiovese, Canaiolo Nero, Chardonnay, and Pinot Noir. The study considered the phenological, productive, and qualitative performance of these varieties in the 2017/2018 and 2018/2019 seasons. Ribolla Gialla, Riesling Renano, and Sangiovese, with later bud break and better productive aspects, are the best viticultural adaptations for the region. Riesling Renano maintains higher acidity. Sparkling wines from Solaris, Chardonnay, and Ribolla Gialla showed the most balanced chemical parameters. Sangiovese produced sparkling wine with the highest aroma intensity and toasted notes. Considering phenological, productive, and qualitative parameters, Riesling Renano, Ribolla Gialla, and Sangiovese are the most promising varieties for sparkling wine production in São Joaquim. Quality sparkling wines can be produced in this region using varieties different from those traditionally used in Brazil, enhancing the diversity of Brazilian viticulture. Full article

(This article belongs to the Special Issue Sparkling Wines)

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17 pages, 4450 KiB

Open AccessArticle

Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească

by Oana Arina Antoce and George Adrian Cojocaru

Beverages 2024, 10(3), 81; https://doi.org/10.3390/beverages10030081 - 2 Sep 2024

To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of [...] Read more.

To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of these alternative agents is pea protein (P), which can be combined with chitosan (K), yeast cell walls (Y), active carbon (C), and/or Ca-bentonite (B). Aside from the proven polyphenol removal effect, these products can also have an impact on aroma. This research evaluates the effect of P and ternary combinations with P on the volatile compounds of aromatic wines from the Tămâioasă românească variety. Several variants of treatments with P and with ternary mixtures involving P were prepared in triplicate with a total dose of 20 g/hL of fining agent applied during the pre-fermentative phase. Volatile profiles were determined using a flash gas chromatograph with two short columns of different polarities. The chromatographic peak areas for the identified ethylic esters, acetates and terpenes were used to compare the fining treatment effects. To test the significant differences between experimental variants, the Analysis of Similarity (ANOSIM) was used. The influences of P used alone and PVPP used alone were both significantly different compared to control (untreated), but based on the dissimilarity index R, PVPP affected the volatile profile about twice as much as P, showing that pea protein is a good alternative for PVPP. The ethyl esters were especially reduced by PVPP, while P especially reduced the terpenes. From all the tested pea protein ternary agents, those containing bentonite (PCB and PYB) showed a significant reducing effect on all classes of compounds and therefore are not recommended. The combinations containing yeast cell walls, PCY and PKY, are the most interesting alternatives to both PVPP and P used independently, PCY being the least aggressive of all treatments on overall aroma, preserving well the aroma compounds of all determined classes, including terpenes. Full article

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

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17 pages, 1170 KiB

Open AccessArticle

Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics

by Barbara Ribeiro Teixeira Luz, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, Bernardo Dias Ribeiro, Mariana Buranelo Egea and Ailton Cesar Lemes

Beverages 2024, 10(3), 80; https://doi.org/10.3390/beverages10030080 - 2 Sep 2024

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of [...] Read more.

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of GP during the fermentation process to evaluate the incorporation of bioactive compounds, aiming at using a by-product generated in the production of grape juice. Craft beer was produced, incorporating GP at concentrations of 1%, 5%, and 10% (w/w), and the physicochemical, technological, bioactive, and sensory properties were evaluated. The beers with the highest concentrations of GP (10% w/w) exhibited higher bioactive concentrations, including phenolic compounds (308 mg GAE/L), flavonoids (0.05 g of quercetin/L), anthocyanins (754.6 mg cyanidin-3-glucoside/L), and antioxidant capacities, as measured by DPPH (1878.2 µM Trolox/L), ABTS (4294.5 µM Trolox/L), and FRAP (844.7 mg ascorbic acid/L) methods. Adding GP promoted lower brightness (62.2) and intensified the a*, b*, and chroma parameters (18.0, 10.1, and 20.6, respectively), with the pigments of GP contributing to changes in the color parameters. However, increased sedimentation was observed under both conditions analyzed (4 °C and 25 °C), due to the higher presence of particulate matter from GP (3.4% and 3.7%, respectively). In general, for sensory analysis, while the knowledge of beneficial effects did not significantly change emotional responses, there were distinct emotional profiles associated with different beer samples. Utilizing GP for the bioactivation of beer is a positive approach to enhance its overall properties and an effective way to address issues related to the disposal of this by-product. Full article

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14 pages, 1086 KiB

Open AccessArticle

Improvement of the Chemical Quality of Cachaça

by Amanda de Andrade Marcondes Pereira, Maria Soledad M. S. F. Acevedo and André Ricardo Alcarde

Beverages 2024, 10(3), 79; https://doi.org/10.3390/beverages10030079 - 2 Sep 2024

The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples [...] Read more.

The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples of this distillate were above the contaminant limits allowed by national legislation, constituting one of the main factors responsible for the low volume of exports. In this research, 531 Cachaça samples were analyzed in order to verify whether they complied with the limits of contaminants and volatile compounds required by Brazilian legislation. The results obtained indicate that Brazilian producers have adapted to the use of good manufacturing practices during the production process, ensuring the standardization of this distilled beverage and consequent compliance with legislation. Full article

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

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