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Editor’s Choice Articles

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

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19 pages, 968 KiB  
Article
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
by Niina Kelanne, Yuxuan Zhu, Tuomas Rysä, Baoru Yang, Baoqing Zhu and Oskar Laaksonen
Beverages 2025, 11(2), 47; https://doi.org/10.3390/beverages11020047 - 29 Mar 2025
Viewed by 595
Abstract
Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused [...] Read more.
Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused on the sensory characterization of commercial NABs produced with different methods. This study aimed to find key sensory characteristics in lager, Indian pale ale, and pilsner-type NABs with untrained panels by conducting tests in Finland and China. Participants were asked to Check-All-That-Apply for odors and Rate-All-That-Apply for flavors. Additionally, hedonic responses to odor and flavor pleasantness were rated. Chinese participants used more different and more often-used attributes to describe NABs. More varying descriptors were used on the NAB samples chosen as the most pleasant ones, indicating more complex sensory properties. Participants from both locations preferred lager-type beers characterized as ‘fresh’ odor and ‘fruity’, ‘floral’, and ‘sweet’ flavors and less frequently found Indian-pale-ale-type NABs pleasant, describing them as ‘sour’, ‘bitter’, ‘fermented’, and ‘pungent’ flavors. The flavor pleasantness correlated more with the samples frequently chosen as the most pleasant than odor pleasantness. No clear connection was found between the production method of NAB and consumers’ acceptance, demonstrating that all production methods can be used to produce non-alcoholic beers with sensory properties acceptable to consumers. Full article
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22 pages, 4444 KiB  
Article
Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability
by Corina-Teodora Ciucure, Marius Gheorghe Miricioiu and Elisabeta-Irina Geana
Beverages 2025, 11(2), 44; https://doi.org/10.3390/beverages11020044 - 25 Mar 2025
Viewed by 602
Abstract
Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is [...] Read more.
Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is increasingly used to assess its authenticity, even though wine phenolic composition is influenced by genetic and environmental factors, as well as vineyard management and enological practices, and storage conditions. This study presents a comprehensive analysis of the bioactive characteristics (total polyphenols—TPs, total flavonoids—TFs, antioxidant activity—AA, and total anthocyanins—TAs) by spectrophotometric analysis and phenolic compound profile (by UHPLC-HRMS analysis) of 19 white and 21 red wines with a Protected Designation of Origin (PDO) from four vineyards located in the wine-growing region of Oltenia, Romania. Multivariate statistical analysis, specifically principal component analysis and heat map analysis, applied to analytical data, enables the discrimination of wines based on grape variety and terroir, and across four consecutive vintages (2019–2022). The phenolic profiles of the wines obtained under standardized winemaking conditions depend on the climatic data specific to each harvest year (temperature, precipitation, duration of sun exposure during grape berry phenological stages, and ripening). The phenolic biomarkers of red wines, such as epicatechin, catechin, gallic, caffeic, t-ferulic acids, t-resveratrol and hesperidin, represent specific biomarkers of warmer and sunnier harvest years with lower precipitation, as observed in the 2021 harvest year. Additionally, our results contribute to the identification of specific phenolic biomarkers for geographical and varietal discrimination, as well as to the promotion of high-quality wines produced in a renowned wine-growing region of Romania. Full article
(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)
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18 pages, 2288 KiB  
Article
Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”
by Andrea Balivo, Giovanni D’Auria, Pasquale Ferranti, Alessia Cepollaro, Salvatore Velotto, Raffaele Sacchi and Alessandro Genovese
Beverages 2025, 11(2), 43; https://doi.org/10.3390/beverages11020043 - 24 Mar 2025
Viewed by 572
Abstract
Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based [...] Read more.
Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based liqueurs, compared to traditional cellar aging. Individual bottles were analysed using an E-nose, achieving 96% correct classification in the cross-validated confusion matrix. Chemical analysis revealed no significant differences in pH, ethanol content, total and volatile acidity. Although total phenolic content did not differ significantly, underwater-aged liquors exhibited higher levels of anthocyanins, suggesting reduced degradation of phenolic compounds in the anaerobic underwater environment. This was supported by higher levels of free alpha-amino nitrogen and total proteins, suggesting slower oxidation. As a result, underwater-aged liquors showed a lower b* index (yellowness), likely due to the reduced oxidation of red colour compounds. Underwater aging induced some changes in the volatile profile, with a significant increase in certain furanones and pyranones, such as 5-hydroxymethylfurfural, 4-hydroxydihydro-2-(3H)-furanone and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, responsible for strawberry, toasted, and caramel notes. This increased production could be attributed to the unique underwater environment, characterised by oscillating vibrations, blue-green light, lower and more constant temperatures and reduced oxygen levels. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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17 pages, 3844 KiB  
Article
Comprehensive Characterization (Chromatography, Spectroscopy, Isotopic, and Digital Color Image) of Tequila 100% Agave Cristalino as Evidence of the Preservation of the Characteristics of Its Aging Process
by Walter M. Warren-Vega, Rocío Fonseca-Aguiñaga, Arantza Villa-González, Camila S. Gómez-Navarro and Luis A. Romero-Cano
Beverages 2025, 11(2), 42; https://doi.org/10.3390/beverages11020042 - 20 Mar 2025
Viewed by 537
Abstract
To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n [...] Read more.
To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n = 3 or extra-aged-Cristalino; n = 3). Analytical characterization was performed on these beverages, consisting of isotope ratio mass spectrometry, gas and liquid chromatography, UV-Vis spectroscopy, and color using digital image processing. The results corroborate that the chromatographic characterization (mg/100 mL A.A.)—higher alcohols (299.53 ± 46.56), methanol (212.02 ± 32.28), esters (26.02 ± 4.60), aldehydes (8.93 ± 4.61), and furfural (1.02 ± 0.56)—and isotopic characterization—δ13CVPDB = −13.02 ± 0.35 ‰ and δ18OVSMOW = 21.31 ± 1.33 ‰—do not present statistically significant differences (p > 0.05) between groups. From these techniques, it was possible to reinforce that isotopic ratios can provide information about that the ethanol of these alcoholic beverages come from Agave tequilana Weber blue variety and it is not affected in the filtration process. Based on the UV-Vis analysis, I280 and I365 were obtained, which were related to the presence of polyphenols and flavonoids—expressed as mg quercetin equivalents/L—only found in group 1. Due to the presence of flavonoids in aged beverages, the oxidation process results in the formation of an amber color, which can be measured by an RGB color model; therefore, the analysis shows that there is a statistically significant difference (p < 0.05) between groups. It can be concluded that Tequila 100% agave Cristalino is a Tequila 100% agave aged or extra-aged without color in which its chromatographic and isotopic profile is not affected. Full article
(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)
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23 pages, 373 KiB  
Review
Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health
by Andreas Panou and Ioannis Konstantinos Karabagias
Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040 - 14 Mar 2025
Viewed by 2506
Abstract
Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages [...] Read more.
Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages and (ii) non-dairy-based beverages. Functional beverages have several positive functional properties such as the rehydration of the body, recovery of lost energy, the increase of athletic performance, the prevention of pain in joints, the improvement of heart health, the improvement of immunity and the digestive system, and the creation of the feeling of satiety and boosting mood. However, according to health experts, there are also functional beverages that induce obesity and heart diseases because of their high content of sugars, sweeteners, and other components such as caffeine, taurine, taurine combined with caffeine, creatinine, etc. The scope of this review was to highlight the main components and the functional properties of energy drinks along with the effects of functional beverages on human health. Limited review articles address this overall hypothesis in the recent literature, thus comprising the significance of the current study. Full article
(This article belongs to the Special Issue Sports and Functional Drinks)
14 pages, 1856 KiB  
Article
Quantification of Caffeine in Energy and Cola Drinks via Rapid High Performance Liquid Chromatography Assays with Ultra Violet Diode Array Detection
by Christopher E. Karlsen, Jake A. Cravino, Arianne Soliven, Peter J. Mahon, Feng Li and R. Andrew Shalliker
Beverages 2025, 11(2), 39; https://doi.org/10.3390/beverages11020039 - 13 Mar 2025
Viewed by 973
Abstract
There is currently a lack of regulation of the caffeine found in cola and energy drinks by the FDA, which fails to protect the consumers of these products. Due to this lack of regulation, cola and energy drinks can have noticeable differences in [...] Read more.
There is currently a lack of regulation of the caffeine found in cola and energy drinks by the FDA, which fails to protect the consumers of these products. Due to this lack of regulation, cola and energy drinks can have noticeable differences in their caffeine content when compared to the average amount per serving labelled on the product. In this study, we demonstrate the ability to analyse caffeine rapidly in under 20 s, and with HPLC pressures under 3500 psi (241 bar). To facilitate a high-throughput routine HPLC analysis of the caffeine content found in energy and cola drinks, two HPLC column technologies are studied, a conventional run HPLC column, and a newly commercialised Radial Flow Splitting end fitted HPLC column. The Radial Flow Splitting fitted column demonstrated the following benefits: a 37% reduction in pressure, an increased signal intensity sensitivity of 35%, a reduced analysis time by 20%, and improved metrics in assay precision based on triplicate injections associated with retention time, peak area, and peak height precision %RSD values. Both rapid HPLC methods offer greater opportunity for expanded beverage testing, which can ultimately help protect the consumer. The quantified energy drinks that were tested had a higher caffeine content, on average, than the labelled caffeine content, with an approximately ±16 mg difference per serving size for the energy drinks. In the case of the cola drinks, which did not include caffeine levels on the food label, we compared the levels to the USDA guidance and found up to double the recommended amount of caffeine in one serving for the samples studied. This highlights the need to have stricter regulations for caffeinated beverages to protect consumers and provide transparency regarding the caffeine content. Full article
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15 pages, 1667 KiB  
Article
Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko
by Kosmas Roufas, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas, Artemis Toulaki and Dimitris P. Makris
Beverages 2025, 11(2), 36; https://doi.org/10.3390/beverages11020036 - 10 Mar 2025
Viewed by 748
Abstract
Maratheftiko (Vitis vinifera sp.) is a prestigious grape variety native to Cyprus, but wines originating from this variety have not been examined with respect to the effect of aging on major quality determinants, such as their aromatic and polyphenolic composition. Following a [...] Read more.
Maratheftiko (Vitis vinifera sp.) is a prestigious grape variety native to Cyprus, but wines originating from this variety have not been examined with respect to the effect of aging on major quality determinants, such as their aromatic and polyphenolic composition. Following a previous work on the impact of prefermentation treatments on Maratheftiko wines, this work was carried out with the objective of studying the effect of barrel aging on Maratheftiko wines, produced on industrial scale with different prefermentation technologies. These technologies includes combinations of the saigneé process, cold maceration, and enzyme and tannin addition. The influence of these treatments was illustrated by determining the pigment, non-pigment polyphenols, and volatiles from two consecutive harvests. The predominant non-pigment polyphenol for the 2021 vintage was quercetin 3-O-glucuronide, accompanied by a ferulate derivative, but for the 2022 vintage, quercetin 3-O-glucuronide predominated along with caftaric acid. The principal anthocyanin in all samples examined was malvidin 3-O-glucoside, followed by its p-coumarate derivative. The primary aromatic substances determined were isoamyl alcohol, followed by 2-phenylethanol. Principal component analysis showed that there was discrimination based on prefermentation treatments; however, distinction was more pronounced based on vintage. This investigation provided heretofore unreported data and revealed novel insights into the effect of aging on Maratheftiko wines. Full article
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17 pages, 1148 KiB  
Article
A Freshly Prepared Guava and Mamey Beverage Induces Subjective Satiety in Healthy Adults, Similar to a Commercial Control
by Beatriz Haydee Belmonte-Herrera, J. Abraham Domínguez-Avila, Jesús Fernando Ayala-Zavala, Abraham Wall-Medrano, Marcelino Montiel-Herrera and Gustavo A. González-Aguilar
Beverages 2025, 11(2), 35; https://doi.org/10.3390/beverages11020035 - 10 Mar 2025
Viewed by 972
Abstract
Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim [...] Read more.
Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim of the present work was to document changes in the subjective satiety exerted by a freshly prepared beverage made from guava and mamey pulps in healthy adults, and to compare them with those of a commercial beverage. Eighteen apparently healthy, normoweight, 25–30-year-old individuals (nine men, nine women) participated in this study; their subjective hunger/satiety profile was assessed using 10 cm visual analogue scales. Hunger and prospective food consumption decreased in response to consuming both beverages, while fullness and satisfaction increased. There were no significant differences in any variable analyzed, when comparing the guava and mamey beverage with the control during 120 min following their intake. Likewise, when individually analyzing the responses of men and women, the aforementioned variables remained similar. The participants’ body composition (body fat in particular) appears to be the main anthropometric variable that was significantly associated with their various hunger/satiety responses when consuming both beverages, for both men and women. Our findings therefore suggest that the subjective satiety responses of consuming a freshly prepared guava and mamey beverage are significantly associated with the consumers’ body composition, mainly body fat percentage. More research is needed to determine the precise mechanism by which guava, mamey, and/or their combination can alter satiety in healthy human subjects. Full article
(This article belongs to the Special Issue Opportunities and Challenges for Functional and Medicinal Beverages)
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16 pages, 1408 KiB  
Article
Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents
by Evangelos Kokkinomagoulos and Panagiotis Kandylis
Beverages 2025, 11(2), 31; https://doi.org/10.3390/beverages11020031 - 24 Feb 2025
Viewed by 824
Abstract
Winemaking generates significant amounts of byproducts, mainly grape pomace, which is composed of skins, seeds, and stems. Rich in phenolic compounds with antioxidant properties, grape pomace is often underutilized in low-value applications such as compost or animal feed. Recent research highlights its potential [...] Read more.
Winemaking generates significant amounts of byproducts, mainly grape pomace, which is composed of skins, seeds, and stems. Rich in phenolic compounds with antioxidant properties, grape pomace is often underutilized in low-value applications such as compost or animal feed. Recent research highlights its potential as a sustainable alternative to conventional fining agents, such as bentonite, commonly used to improve wine clarity, stability, and sensory attributes. However, previous studies have been limited in scope, focusing on selected wine parameters or narrow experimental conditions. This study explored the use of red and white grape pomace as fining agents for Mavrodaphne red wine, evaluating their effects on anthocyanin level, tannin content, total polyphenol index, chromatic properties, and aromatic profile across varied dosages and contact times. The results indicated that grape pomace, either from red or white grapes, achieved comparable or superior tannin and anthocyanin removal and chromatic enhancement relative to commercial fining agents, without significantly altering aromatic complexity. The findings underscore grape pomace’s suitability as a natural, vegan-friendly, and sustainable fining option, aligning with consumer preferences for cleaner-label wines. This study promotes the adoption of grape pomace in winemaking, supporting waste valorization and advancing sustainable practices within the industry. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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19 pages, 4264 KiB  
Review
Nanostrategy for Selective Ethyl Carbamate Removal from Fermented Alcoholic Beverages via Molecular Imprinting Technology
by Rosa Perestrelo
Beverages 2025, 11(2), 30; https://doi.org/10.3390/beverages11020030 - 20 Feb 2025
Viewed by 666
Abstract
Ethyl carbamate (EC), known as urethane, is a naturally occurring potentially carcinogenic metabolite that is widely found in alcoholic beverages and other food-related fermented products. The concern related to the presence of the EC and its toxicity in regularly consumed fermented alcoholic beverages [...] Read more.
Ethyl carbamate (EC), known as urethane, is a naturally occurring potentially carcinogenic metabolite that is widely found in alcoholic beverages and other food-related fermented products. The concern related to the presence of the EC and its toxicity in regularly consumed fermented alcoholic beverages raises global interest in assessing the possible risks to human health. EC mitigation approaches, such as molecular imprinting technology (MIT), have been proposed to target EC while preserving the sensory quality of fermented alcoholic beverages. This review explores the principles of MIT, the advantages and disadvantages of the most common polymerisation approach for molecularly imprinted polymer (MIP) synthesis, the analytical techniques used for MIP characterisation, and the strategies used to mitigate EC in fermented alcoholic beverages, with studies reporting removal efficiencies of up to 84%. Additionally, it highlights the novelty and potential of MIPs, offering practical insights into their integration within the production of fermented alcoholic beverages, highlighting their scalability and cost-effectiveness compared to traditional EC mitigation strategies. Full article
(This article belongs to the Special Issue Nanoscience: New Strategies to Enhance Beverage Quality)
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25 pages, 4750 KiB  
Article
New Sparkling Wines from Traditional Grape Varieties and Native Yeasts: Focusing on Wine Identity to Address the Industry’s Crisis
by Teodora Basile, Giambattista Debiase, Francesco Mazzone, Leonardo Scarano, Antonio Domenico Marsico and Maria Francesca Cardone
Beverages 2025, 11(1), 25; https://doi.org/10.3390/beverages11010025 - 13 Feb 2025
Viewed by 896
Abstract
The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the typical grape varieties, and incorporates the [...] Read more.
The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the typical grape varieties, and incorporates the concept of “microbial terroir”, which is linked to the native yeasts. The wines produced have been analyzed for conventional parameters such as pH, titratable acidity, volatile acidity, alcohol content, and residual sugar, as well as for their aromatic profile through GC-MS analysis. To evaluate the acceptance of the wines, a sensory analysis was conducted, and NIR spectra were collected to identify the factors influencing their preferences. Two varieties, Fiano and Falanghina, produced sparkling wines well appreciated with pleasant floral and white fruit notes. The positive reception of these innovative sparkling wines was connected to their chemical composition, offering valuable insights into the future production of similar products. Full article
(This article belongs to the Special Issue Sparkling Wines)
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24 pages, 1332 KiB  
Review
Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics
by Akansha Gupta, Russell Keast, Djin Gie Liem, Snehal R. Jadhav, Dipendra Kumar Mahato and Shirani Gamlath
Beverages 2025, 11(1), 24; https://doi.org/10.3390/beverages11010024 - 6 Feb 2025
Cited by 1 | Viewed by 2796
Abstract
The demand for plant-based milk alternatives (PMAs) has grown rapidly in recent years, driven by health-conscious choices, environmental sustainability, ethical considerations, and environmental concerns. Among these, “barista-quality” PMAs play a critical role in coffee applications. However, achieving the desired sensory attributes (flavour and [...] Read more.
The demand for plant-based milk alternatives (PMAs) has grown rapidly in recent years, driven by health-conscious choices, environmental sustainability, ethical considerations, and environmental concerns. Among these, “barista-quality” PMAs play a critical role in coffee applications. However, achieving the desired sensory attributes (flavour and mouthfeel) and physicochemical properties (texture, foam formation, and stability) of PMAs to closely resemble dairy milk in coffee remains a significant challenge. This review provides a comprehensive analysis of the sensory and physicochemical characteristics of PMAs, with a particular focus on their performance in hot coffee beverages such as cappuccinos and lattes. It examines the fundamental issues and factors influencing the compatibility of PMAs in hot coffee, including flavour, texture, foam formation and stability, and consumer acceptance. Furthermore, this review explores potential strategies to address these sensory and physicochemical challenges, offering valuable insights into opportunities for innovation and product development. The aim is to guide the optimization of next-generation “barista-quality” PMAs with improved sensory and functional properties. Full article
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18 pages, 1112 KiB  
Article
Extraction of Grape Juice: Impact of Laboratory-Scale Pressing Methods on the Chemical Composition
by Gvantsa Shanshiashvili, Marta Baviera, Daoud Ounaissi, Vanessa Lançon-Verdier, Chantal Maury, Gabriele Cola and Daniela Fracassetti
Beverages 2025, 11(1), 23; https://doi.org/10.3390/beverages11010023 - 5 Feb 2025
Viewed by 941
Abstract
The monitoring of grape maturity is essential for determining the ideal harvest time as well as for obtaining the expected characteristics of grape juice and, consequently, of wine. This study aimed to examine the impact of various laboratory-scale pressing methods on key chemical [...] Read more.
The monitoring of grape maturity is essential for determining the ideal harvest time as well as for obtaining the expected characteristics of grape juice and, consequently, of wine. This study aimed to examine the impact of various laboratory-scale pressing methods on key chemical parameters (sugars, pH, and titratable acidity), as well as on phenolic-related indexes and antioxidant activity, in juices from Chardonnay (six grape samples) and Pinot blanc (two grape samples) across two vintages (2022 and 2023). The grape samples were characterized in terms of total and extractable flavonoids and extractability (%). Four different methods (manual pressing, vacuum pressing, small screw press, and juicer) were applied for producing grape juice. The results showed relevant differences in the extractability among the grape samples up to 64.1% and 43.8% for harvests 2022 and 2023, respectively. Comparable sugar content, pH, and titratable acidity were found in the juice samples independently from the method used. On the contrary, notable variability among the different pressing methods was revealed for phenolic-related indexes and antioxidant activity. The small screw press led to lower total phenol index values across grape batches compared to other methods, while the juice samples obtained with the juicer revealed a composition consistently differing in comparison to the other methods. Raman spectroscopy allowed to clearly classify the juice samples based on the pressing method. Good predictive models were obtained due to the composition of juice samples being clearly distinct among methods. This data suggests that an appropriate pressing method should be adopted for monitoring the grape ripening as well as for simulating the pressing under industrial scale. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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19 pages, 5659 KiB  
Article
Intensification of the Dimethyl Sulfide Precursor Conversion Reaction: A Retrospective Analysis of Pilot-Scale Brewer’s Wort Boiling Experiments Using Hydrodynamic Cavitation
by Francesco Meneguzzo and Lorenzo Albanese
Beverages 2025, 11(1), 22; https://doi.org/10.3390/beverages11010022 - 5 Feb 2025
Cited by 1 | Viewed by 1364
Abstract
Dimethyl sulfide (DMS), a low-boiling compound generated during barley germination and wort boiling from the conversion of its main precursor S-methylmethionine (SMM), a functional biomolecule, is detrimental to beer flavor. Vigorous and prolonged boiling, a time-consuming and energy-intensive process, is required to decrease [...] Read more.
Dimethyl sulfide (DMS), a low-boiling compound generated during barley germination and wort boiling from the conversion of its main precursor S-methylmethionine (SMM), a functional biomolecule, is detrimental to beer flavor. Vigorous and prolonged boiling, a time-consuming and energy-intensive process, is required to decrease the content of SMM and remove free DMS. The standard model, further validated in this study, assumed wort temperature and pH as the limiting factors of the SMM conversion reaction. This study aimed to assess the specific effect of hydrodynamic cavitation (HC) on the SMM conversion rate in pilot-scale experiments of brewer’s wort boiling. For the first time, the SMM conversion rate was shown to be significantly affected by HC processes. The SMM half-life was reduced by up to 70% and showed remarkable sensitivity to HC regimes. The intensification of the SMM conversion reaction could be attributed to the HC-based generation of hydroxyl radicals. Other wort processes unfolded in compliance with standard specifications, such as the removal of free DMS, the isomerization of hop alpha-acids, and the change in wort color. In conclusion, evidence supported HC for a substantial saving in process time and energy consumption in the brewer’s wort boiling step. Full article
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15 pages, 556 KiB  
Review
The Role of Functional Beverages in Mitigating Cardiovascular Disease Risk Factors: A Focus on Their Antidiabetic and Hypolipidemic Properties
by Eva Scarcelli, Domenico Iacopetta, Jessica Ceramella, Daniela Bonofiglio, Francesca Luisa Conforti, Francesca Aiello and Maria Stefania Sinicropi
Beverages 2025, 11(1), 21; https://doi.org/10.3390/beverages11010021 - 3 Feb 2025
Viewed by 1094
Abstract
The incidence and mortality rates of cardiovascular diseases (CVDs) are constantly increasing. Among the main risk factors, diabetes mellitus and hyperlipidaemia, which are equally widespread pathological conditions, stand out. Current preventive strategies are based on physical activity and a healthy, balanced diet. Primary [...] Read more.
The incidence and mortality rates of cardiovascular diseases (CVDs) are constantly increasing. Among the main risk factors, diabetes mellitus and hyperlipidaemia, which are equally widespread pathological conditions, stand out. Current preventive strategies are based on physical activity and a healthy, balanced diet. Primary therapies, on the other hand, are based on the administration of hypoglycaemic and cholesterol-lowering drugs. Given the increasing consumer demand for food products with healthy properties, functional beverages may represent a breakthrough in this field. Through a careful analysis of studies conducted over the past seven years, it has emerged that herbal teas, fruit and vegetable drinks, as well as milk- and plant-based beverages, can mitigate these two critical CVD risk factors, often linked to the presence of specific polyphenols or fermentation processes. The selection of in vivo, in vitro and clinical trials revealed the ability of such drinks to reduce the enzymatic activity of α-glucosidase and α-amylase, as well as to decrease circulating lipid levels, properties that were surprisingly also exhibited by beverages derived from food waste. Therefore, this review aims to highlight the possibility of employing these drinks as adjuvant therapy in the treatment of diabetes mellitus and hyperlipidaemia in order to reduce two potential CVD risk factors. Full article
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19 pages, 1108 KiB  
Review
Performance of Mushrooms in Fermented Beverages: A Narrative Review
by Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, Pasquale Marena, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Nur ‘Aliah Daud and Wan Abd Al Qadr Imad Wan-Mohtar
Beverages 2025, 11(1), 19; https://doi.org/10.3390/beverages11010019 - 23 Jan 2025
Viewed by 1990
Abstract
Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known [...] Read more.
Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known for their immune-boosting, anti-inflammatory, and adaptogenic properties. This narrative review highlights the growing interest in the use of mushrooms as functional ingredients in fermented beverages, emphasizing their technological and functional advantages. Fermentation significantly enhances the nutritional content and bioavailability of mushrooms, making it an ideal method to maximize the health benefits and sensory appeal of mushroom-based beverages. Microbial activity breaks down complex compounds in mushrooms, making their bioactive components more accessible for absorption; bringing unique flavors, aromas, and textures; and creating a rich-sensory experience while offering potential health benefits. Mushrooms can also improve the stability and shelf life of fermented beverages due to the presence of antimicrobial and antioxidant compounds, adding another valuable benefit to their use in functional beverages. However, despite their potential, further research is needed to fully understand their impact on health and to refine production techniques for optimal quality and consistency. This review provides a comprehensive overview of the current knowledge of mushroom-fermented beverages, highlighting both the known benefits and research gaps that require further investigation. Given the early stage of this field, the review emphasizes the importance of the additional investigation to unlock the full potential of mushrooms in functional beverage applications. Full article
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22 pages, 1577 KiB  
Review
Caffeinated Beverages—Unveiling Their Impact on Human Health
by Beáta Čižmárová, Vladimír Kraus, Jr. and Anna Birková
Beverages 2025, 11(1), 18; https://doi.org/10.3390/beverages11010018 - 23 Jan 2025
Viewed by 4772
Abstract
Caffeine is among the most commonly used and consumed stimulants worldwide. It is a naturally occurring stimulant mainly found in coffee and tea. It is also present in sweetened beverages, which are very popular among young people. Recently, the consumption of energy drinks [...] Read more.
Caffeine is among the most commonly used and consumed stimulants worldwide. It is a naturally occurring stimulant mainly found in coffee and tea. It is also present in sweetened beverages, which are very popular among young people. Recently, the consumption of energy drinks has been increasing, which are other examples of drinks containing caffeine. Is caffeine beneficial or harmful to human health? Due to its antioxidative properties, it has become attractive for many scientific studies. Caffeine consumption can have both positive and negative effects on the human body; it affects the activity of the digestive and respiratory systems, the function of the urinary tract, and the function of the central nervous system. Caffeine is a psychostimulant. It increases brain activity and alertness, reducing the perception of fatigue. Many people consume beverages containing caffeine to experience these effects, which can help them stay awake and focused. However, high consumption may not be beneficial to health; it is also associated with increased headaches and insomnia. The effects of caffeine on the body depend on its dosage, the type of drink consumed, and individual variability. It is also essential to know its effect on the body during pregnancy. This review discusses the latest knowledge about caffeine’s positive and negative impacts on the human body, as nowadays, more and more people, especially younger people, reach for energy drinks. Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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18 pages, 3278 KiB  
Article
Evaluation of Fractions Obtained Through Steam Distillation and Hydroalcoholic Maceration of Wood Chips from Pinus mugo for Flavouring Italian Spirit grappa
by Anna Perbellini, Fabio Pelloso, Stefano Grigolato, Alessandro Zanchin and Lorenzo Guerrini
Beverages 2025, 11(1), 14; https://doi.org/10.3390/beverages11010014 - 15 Jan 2025
Cited by 1 | Viewed by 713
Abstract
In the Italian Alps, mountain pine (Pinus mugo) is traditionally used to flavour the Italian spirit grappa. While its shoots and needles are well-studied, little is known about the potential of its wood and bark. This study explores the sequential [...] Read more.
In the Italian Alps, mountain pine (Pinus mugo) is traditionally used to flavour the Italian spirit grappa. While its shoots and needles are well-studied, little is known about the potential of its wood and bark. This study explores the sequential extraction of Pinus mugo wood chips for grappa aromatisation, combining steam distillation and hydroalcoholic maceration to isolate volatile and non-volatile compounds. The wood chips were subjected to steam distillation to extract essential oils, followed by maceration in a 40% ethanol solution for 33 days. Three extracts were produced: essential oil, and hydroalcoholic extracts from fresh and post-distillation wood chips. The daily monitoring of maceration included pH, ORP, and colour analysis using the CIELAB methodology. The essential oil yield was 0.36 ± 0.12 mL per kg of wood chips. Fresh wood chips exhibited faster extraction and colour development compared to spent material. A sensory analysis distinguished grappas flavoured with essential oils but found no perceptible differences between those flavoured with fresh versus spent wood chips. This approach promotes the sustainable valorisation of Pinus mugo through circular extraction methods, enabling the customisation of grappa’s sensory profile and supporting diversification in Non-Wood Forest Products. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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16 pages, 2634 KiB  
Article
Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice
by Lucas de S. Falcão, Trisha E. de A. Monteiro, Thaís S. do Amaral, Sthéfanny C. M. Azevedo, Bárbara N. Batista, António M. Jordão and Patrícia M. Albuquerque
Beverages 2025, 11(1), 6; https://doi.org/10.3390/beverages11010006 - 28 Dec 2024
Cited by 1 | Viewed by 1000
Abstract
Pectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the [...] Read more.
Pectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the optimal conditions to produce polygalacturonase from Aspergillus brasiliensis in a solid-phase bioprocess, using cupuaçu (Theobroma grandiflorum) peel as substrate. Then, the pectinolytic extract was applied in the clarification of cupuaçu juice. A central composite design was used to determine the optimal fungal cultivation conditions. Thus, the optimal fungal cultivation (maximum production of 11.81 U/g of polygalacturonase) was obtained using cupuaçu peel with 80% moisture, at 34 °C, for 7 days in a medium containing 4.2% phosphorus and 2.6% nitrogen. The enzymatic extract showed greater activity at 60 °C and stability at a pH range between 5.0 and 7.0. The pectinolytic extract was able to clarify the cupuaçu juice, causing a 53.95% reduction in its turbidity and maintaining its antioxidant activity. Our results demonstrate that the cupuaçu peel can be used as a substrate to produce polygalacturonase, and the enzymatic extract produced can be applied in the cupuaçu juice processing, contributing to the circular economy. Full article
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16 pages, 2397 KiB  
Article
Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols
by Ana Belén Mora-Garrido, M. Luisa Escudero-Gilete, M. Lourdes González-Miret, Francisco J. Heredia and María Jesús Cejudo-Bastante
Beverages 2025, 11(1), 5; https://doi.org/10.3390/beverages11010005 - 27 Dec 2024
Viewed by 793
Abstract
This study evaluates the effect of protein hydrolysates, obtained from grape seed meal (industrial waste), as colour stabilisers in red wines from warm climates. Protein hydrolysates were added to the wine after fermentation and maceration. Assays were performed using different types and doses [...] Read more.
This study evaluates the effect of protein hydrolysates, obtained from grape seed meal (industrial waste), as colour stabilisers in red wines from warm climates. Protein hydrolysates were added to the wine after fermentation and maceration. Assays were performed using different types and doses of protein hydrolysates. Two grapevine-growing seasons were monitored over 8 months. Attention was focused on different families of polyphenolic compounds, copigmentation, and polymerisation, and colour changes were assessed by differential tristimulus colourimetry. Regardless of doses and typology, wines with protein hydrolysates suffered a decrease in the amount of phenolics and an increase in % polymerisation. Only wines treated with 3 g/L of hydrolysates showed lower colour intensity and greater clarity and hue after 8 months, while treatment with 0.5 g/L produced brownish wines. The addition of hydrolysates from a low hydrolysis time did not affect the copigmentation balances or produced negative visually perceptible colour differences over time. These results indicate that the post-fermentation addition of protein hydrolysates does not seem to significantly improve the stabilisation of the wine colour, in contrast to the addition at other stages. This information is of great interest to wineries to consider the application of this novel technique at the optimal time. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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17 pages, 866 KiB  
Review
Carob-Based Functional Beverages: Nutritional Value and Health Properties
by Carla Buzzanca, Angela D’Amico, Enrica Pistorio, Vita Di Stefano and Maria Grazia Melilli
Beverages 2025, 11(1), 1; https://doi.org/10.3390/beverages11010001 - 24 Dec 2024
Cited by 1 | Viewed by 3137
Abstract
Functional carob beverages have recently attracted consumer attention as a natural and sustainable alternative due to their excellent nutritional profile and associated health benefits. Derived from the pods of the carob tree (Ceratonia siliqua L.), which thrives in Mediterranean regions, [...] Read more.
Functional carob beverages have recently attracted consumer attention as a natural and sustainable alternative due to their excellent nutritional profile and associated health benefits. Derived from the pods of the carob tree (Ceratonia siliqua L.), which thrives in Mediterranean regions, these beverages are naturally sweet, caffeine-free, and rich in bioactive compounds, including polyphenols, dietary fiber, and essential minerals. This review highlights the nutritional composition of carob beverages, noting their high fiber content, antioxidant capacity, and lack of stimulating alkaloids, making them an ideal option for health-conscious consumers. The manufacturing processes, phytochemical properties, and sensory qualities of carob beverages are discussed, along with their potential roles in promoting digestive, cardiovascular, and metabolic health. The growing interest in carob reflects broader trends in sustainable food systems and plant-based nutrition, positioning carob beverages as a promising choice in the functional beverage industry. Full article
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17 pages, 4040 KiB  
Article
Quality Evaluation of Fresh Sweet Pepper (Capsicum annuum L.) Juices Prepared Using a Household High-Speed Blender and a Low-Speed Masticating Juicer: A Comparative Study
by Van-Long Truong, Razanamanana H. G. Rarison, Yeon-Ji Bae, Ji-Hong Bang and Woo-Sik Jeong
Beverages 2025, 11(1), 2; https://doi.org/10.3390/beverages11010002 - 24 Dec 2024
Viewed by 1045
Abstract
Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and [...] Read more.
Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and C, and dietary fiber. This study assessed the physicochemical property, antioxidant activity, and bioactive compounds of three homemade sweet pepper (yellow, orange, and red) juices prepared using two household juicers: high-speed blender and low-speed masticating juicer. The results indicated that all the juices prepared using both juicers exhibited high nutritional values and antioxidant activities, as evident from the total polyphenol, carotenoid, vitamin C, and glucose contents, total antioxidant capacity, and radical scavenging activities. Among them, orange pepper juice had better functional properties. Furthermore, seedless pepper juices appeared to be better than those with seeds. Additionally, pepper juices prepared using the low-speed juicer exhibited higher physicochemical and functional characteristics than those prepared using the high-speed blender throughout the 14-day storage period. These results demonstrate that seedless orange juice has diverse bioactive components and high antioxidant capacities. Moreover, using a low-speed juicer offers distinct advantages over a high-speed blender in producing pepper juices with superior quality and functional properties. Full article
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14 pages, 267 KiB  
Article
Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates
by M. Osorio Alises, E. Sánchez-Palomo and M. A. González Viñas
Beverages 2024, 10(4), 123; https://doi.org/10.3390/beverages10040123 - 19 Dec 2024
Cited by 1 | Viewed by 902
Abstract
The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, collected during the [...] Read more.
The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, collected during the spinning cone column (SCC) dealcoholization process, back into dealcoholized Tempranillo rosé wines. The aromatic distillate was added to dealcoholized wine in varying concentrations (0.5%, 1.0%, and 1.5% v/v). A total of 57 volatile compounds, including 25 varietal and 32 fermentative compounds, were identified and quantified using gas chromatography–mass spectrometry (GC-MS). The addition of the aromatic distillate significantly increased the concentration of several volatile compounds, notably C6 compounds, terpenes, benzene compounds, and esters. The odor activity values (OAVs) reveal that increasing distillate concentrations led to a higher number of compounds with OAVs greater than 1, indicating enhanced individual aroma contributions. The fruity and sweet aromatic series were predominant in all samples, with their total intensity increasing with higher distillate concentrations. However, the addition of 1.5% v/v of the aromatic distillate (AW3) resulted in an alcohol content exceeding the legal limit for dealcoholized wine, classifying it as a reduced-alcohol wine. The study concludes that adding 1% v/v of the aromatic distillate to dealcoholized Tempranillo rosé wine effectively enhances the aroma profile while remaining within regulatory limits for dealcoholized wine. This approach presents a viable method for producing high-quality, aromatic, dealcoholized wines that meet consumer demand for non-alcoholic beverages. Full article
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11 pages, 1432 KiB  
Article
Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains
by Sandra Pati, Ilaria Benucci, Giuseppe Rosiello and Marco Esti
Beverages 2024, 10(4), 122; https://doi.org/10.3390/beverages10040122 - 12 Dec 2024
Viewed by 854
Abstract
Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a [...] Read more.
Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a synthetic must to exclusively bring out the performance of the yeast in terms of volatile compound production, excluding the effect of the grape. Results: Among the 33 volatile organic compounds identified in the synthetic wines by GC-MS, esters, alcohols, and acids, represented the major groups for the nine different commercial oenological strains tested. All the relevant differences in the volatile fingerprint of the synthetic wines, which were lab-scale fermented, were quantitative rather than qualitative. The clustergram representation of the volatiles revealed an outstanding fingerprint for two strains (VIN13 and VIN7) among those tested, featuring hexanoic acid, octanoic acid, the corresponding esters (ethyl hexanoate, ethyl octanoate), and the acetates (2-phenylethyl acetate, isoamyl acetate), all at the highest levels. No relationship was appreciated between the fermentation rate and the volatile fingerprints. Conclusions: The outcomes of this study address the wine industry’s needs, supplying a full characterization of a broad range of commercial yeasts’ ability in fermentative volatile production. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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18 pages, 671 KiB  
Article
Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine
by Ioannis Ligas and Yorgos Kotseridis
Beverages 2024, 10(4), 121; https://doi.org/10.3390/beverages10040121 - 9 Dec 2024
Viewed by 1449
Abstract
The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting [...] Read more.
The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting of the oak chips are critical parameters affecting the quality of the wine’s aroma. In this study, we focus on wines from Agiorgitiko variety and explore the impact of oak chip maturation on both volatile composition and sensory profile. By analyzing volatile compounds of wine aroma using GC-MS/MS and conducting descriptive sensory analysis, we investigate the effects of three different oak chip toasting levels, three dosages, and three aging periods. Our findings reveal that almost all wines aged with oak chips exhibit higher ester concentrations compared to the control. Notably, heavily toasted oak chips contribute to the sensory attribute of smoky aroma, while medium oak chips are associated with the sensory attribute of barrel aroma. This study provides valuable data for winemakers to determine the most suitable application for their product. Full article
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18 pages, 5026 KiB  
Article
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
Viewed by 1222
Abstract
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  
Review
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
Viewed by 1626
Abstract
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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15 pages, 1314 KiB  
Article
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
Viewed by 1265
Abstract
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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8 pages, 1213 KiB  
Article
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
Cited by 1 | Viewed by 844
Abstract
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  
Review
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
Viewed by 3507
Abstract
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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16 pages, 3612 KiB  
Article
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
Cited by 1 | Viewed by 2923
Abstract
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  
Article
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
Cited by 1 | Viewed by 1279
Abstract
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  
Review
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
Cited by 3 | Viewed by 3418
Abstract
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  
Article
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
Cited by 1 | Viewed by 1255
Abstract
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  
Article
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
Viewed by 1472
Abstract
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  
Article
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
Cited by 2 | Viewed by 1534
Abstract
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  
Article
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
Viewed by 1211
Abstract
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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19 pages, 2857 KiB  
Article
Fermentative and Enological Features of Saccharomyces cerevisiae Populations Generated Through Adaptive Laboratory Evolution
by Maria Mavrommati, Stefania Christofi, Stamatina Kallithraka, Seraphim Papanikolaou and George Aggelis
Beverages 2024, 10(4), 102; https://doi.org/10.3390/beverages10040102 - 22 Oct 2024
Viewed by 1491
Abstract
Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved Saccharomyces cerevisiae populations with improved fermentative abilities compared to their parental strains in synthetic broths. Herein, we evaluated [...] Read more.
Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved Saccharomyces cerevisiae populations with improved fermentative abilities compared to their parental strains in synthetic broths. Herein, we evaluated the qualities of the abovementioned evolved populations under real winemaking conditions, using the grape musts Assyrtiko and Roditis. The ethanol-tolerant populations evolved solely with glucose delayed to complete the fermentation due to slow fructose assimilation, albeit showing improved ethanol yields, compared to their parental strains. The volatile compounds of the evolved populations were significantly different from those of parental strains. Statistically significant differences were observed in the organoleptic profiles between the evolved populations’ and parental strains’ wines. Notably, wine from one evolved population (BLR200) was rated higher in overall aroma and quality. This study supports the magnitude of ALE strategies for the generation of novel wine yeasts. Full article
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17 pages, 1375 KiB  
Review
Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake
by Angela D’Amico, Carla Buzzanca, Enrica Pistorio, Maria Grazia Melilli and Vita Di Stefano
Beverages 2024, 10(4), 100; https://doi.org/10.3390/beverages10040100 - 21 Oct 2024
Viewed by 3783
Abstract
In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. [...] Read more.
In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers’ tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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15 pages, 1020 KiB  
Article
Cider Terroir: Influence of Regionality on Australian Apple Cider Quality
by Madeleine L. Way, Joanna E. Jones, Ian Hunt, Robert G. Dambergs and Nigel D. Swarts
Beverages 2024, 10(4), 99; https://doi.org/10.3390/beverages10040099 - 19 Oct 2024
Viewed by 1664
Abstract
Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. [...] Read more.
Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. Ciders produced from these apples were analysed for base quality characteristics, including total phenolic content (TPC), pH, total soluble solids (TSS) and titratable acidity (TA). Across both seasons, region had a significant influence on TPC, with the region model explaining approximately 25% of the variation in TPC. TSS and TA were significantly influenced by an interaction between variety and region, with the model accounting for approximately 60% and 75% of the variation, respectively, over both seasons. An interaction between variety and region influenced pH results in the first season, with only mean effects in the second season. A climate model was developed using average rainfall data and growing degree days (GDDs). Differences in climate accounted for most, but not all, of the regional variation observed in cider quality measurements. These results demonstrate that the apple growing region can significantly impact the resulting cider quality. Such findings are critical for supporting cider producers to make informed decisions when sourcing fruit. 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, 745 KiB  
Review
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
Viewed by 1678
Abstract
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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11 pages, 841 KiB  
Article
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
Viewed by 1250
Abstract
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  
Article
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
Cited by 1 | Viewed by 1495
Abstract
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, 234 KiB  
Perspective
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
Viewed by 2103
Abstract
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  
Review
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
Cited by 4 | Viewed by 3657
Abstract
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  
Review
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
Cited by 3 | Viewed by 1340
Abstract
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  
Article
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
Viewed by 1338
Abstract
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  
Article
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
Cited by 5 | Viewed by 1876
Abstract
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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9 pages, 819 KiB  
Article
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
Viewed by 1535
Abstract
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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20 pages, 1014 KiB  
Review
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
Cited by 4 | Viewed by 4779
Abstract
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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