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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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14 pages, 3043 KB  
Article
Chemometric Approach Application in Modern Wine Studies
by Martina Fikselová, Lucia Benešová, Silvia Jakabová, Ján Mezey, Jozef Čapla and Jozef Golian
Beverages 2024, 10(3), 84; https://doi.org/10.3390/beverages10030084 - 9 Sep 2024
Viewed by 1378
Abstract
The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total [...] Read more.
The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrophotometry methods (TPC and DPPH) were used and chemometric approaches such as ANOVA and PCA were selected as the most important for evaluation. In general, high levels of malic acid, TPC, and antioxidant activity were detected in Austrian wines. Pinot blanc, Chardonnay, and Sauvignon from the same producing region in Austria showed higher results. The higher overall acid concentration was a distinguishing feature of the Slovakian Sauvignon and Riesling varieties, particularly in the case of tartaric acid. Austrian samples showed significantly higher antioxidant activity compared to Hungarian Chardonnay (p = 0.002) and Sauvignon (p = 0.007), comparable to TPC. The application of statistical analysis was useful in demonstrating many discrepancies, particularly by application of the PCA method. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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19 pages, 4046 KB  
Article
The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury
by Justyna Nasiłowska, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo and Adrian Wojtczak
Beverages 2024, 10(3), 83; https://doi.org/10.3390/beverages10030083 - 6 Sep 2024
Viewed by 1489
Abstract
Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. This study examines the impact of high hydrostatic pressure [...] Read more.
Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. This study examines the impact of high hydrostatic pressure (HHP) on the inactivation and sublethal injury of Lb. brevis KKP 3574 in beer and wort. The results indicate that applying HHP at 400 MPa for 5 min effectively inactivates Lb. brevis, achieving up to a 7 log CFU/mL reduction in bacterial counts in beer, with no detectable sublethal injuries in beer samples. In contrast, in 10% wort, a sublethal injury level of 1.1 log CFU/mL was observed following the same HHP treatment. Furthermore, this study reveals a differential response of Lb. brevis cells depending on their growth phase; cells in the logarithmic growth phase are more susceptible to HHP, showing greater reduction in viability compared to those in the stationary phase. The survival dynamics of sublethally injured cells during refrigerated storage are also explored, with no regeneration observed in beer samples treated at pressures of 400 MPa or higher. These findings underscore the potential of HHP as a robust method for enhancing the microbiological safety and stability of beer while minimizing the risk of spoilage due to sublethally injured bacterial cells. This study provides crucial insights into optimizing HHP parameters to ensure product quality in the brewing industry. Full article
(This article belongs to the Section Malting, Brewing and Beer)
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17 pages, 4450 KB  
Article
Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească
by Oana Arina Antoce and George Adrian Cojocaru
Beverages 2024, 10(3), 81; https://doi.org/10.3390/beverages10030081 - 2 Sep 2024
Viewed by 1344
Abstract
To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of [...] Read more.
To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of these alternative agents is pea protein (P), which can be combined with chitosan (K), yeast cell walls (Y), active carbon (C), and/or Ca-bentonite (B). Aside from the proven polyphenol removal effect, these products can also have an impact on aroma. This research evaluates the effect of P and ternary combinations with P on the volatile compounds of aromatic wines from the Tămâioasă românească variety. Several variants of treatments with P and with ternary mixtures involving P were prepared in triplicate with a total dose of 20 g/hL of fining agent applied during the pre-fermentative phase. Volatile profiles were determined using a flash gas chromatograph with two short columns of different polarities. The chromatographic peak areas for the identified ethylic esters, acetates and terpenes were used to compare the fining treatment effects. To test the significant differences between experimental variants, the Analysis of Similarity (ANOSIM) was used. The influences of P used alone and PVPP used alone were both significantly different compared to control (untreated), but based on the dissimilarity index R, PVPP affected the volatile profile about twice as much as P, showing that pea protein is a good alternative for PVPP. The ethyl esters were especially reduced by PVPP, while P especially reduced the terpenes. From all the tested pea protein ternary agents, those containing bentonite (PCB and PYB) showed a significant reducing effect on all classes of compounds and therefore are not recommended. The combinations containing yeast cell walls, PCY and PKY, are the most interesting alternatives to both PVPP and P used independently, PCY being the least aggressive of all treatments on overall aroma, preserving well the aroma compounds of all determined classes, including terpenes. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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21 pages, 3489 KB  
Article
Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines
by Giovanni Marasà, Joana Ferreira, Mariana Mota and Manuel Malfeito-Ferreira
Beverages 2024, 10(3), 78; https://doi.org/10.3390/beverages10030078 - 26 Aug 2024
Viewed by 1719
Abstract
The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, [...] Read more.
The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical–chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The aging process could be associated with a continuous sensory space characterized by a declining perception of freshness and an intensification in the mellowed flavors. Despite their age, wines were characterized by an austere perception caused by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor “mellowed by age” is proposed to describe flavors resulting from beneficial aging instead of “oxidized by age”. Full article
(This article belongs to the Special Issue Sensory Analysis as a Tool for the Improvement of the Quality of Beverages)
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18 pages, 1549 KB  
Article
Impact of Different Wood Types on the Chemical Composition and Sensory Profile of Aged Tsipouro: A Comparative Study
by Athanassios Karathanos, Georgia Soultani, Nikolaos Kontoudakis and Yorgos Kotseridis
Beverages 2024, 10(3), 76; https://doi.org/10.3390/beverages10030076 - 23 Aug 2024
Cited by 2 | Viewed by 1412
Abstract
The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana [...] Read more.
The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana) and Greek chestnut (Castanea sativa) compared with French (Quercus petraia) and American oak (Quercus alba) on the chemical composition and sensorial characteristics of aged tsipouro, produced from marc from the Black Muscat variety. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to identify volatile compounds of the aged tsipouro. Also, colour and polyphenol measurements were made, and an organoleptic evaluation was performed by 16 trained tasters. The findings revealed rather similar results between the tsipouro made from different wood species, especially between Greek and French oaks, and relative differentiation for that of chestnut. All the aged distillates exhibited a pleasant and rich aromatic potential, dominated by floral and fruity terpene varietal aromas as well as wood-related volatiles. Chestnut, with a high phenolic potential, gives pleasant organoleptic effects over time and can be an alternative wood for ageing spirits. This research highlights the importance of wood selection in the tsipouro ageing process and enables the use of Greek wood species in the ageing of spirits. Full article
(This article belongs to the Special Issue Wine and Spirits)
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13 pages, 1336 KB  
Article
Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights
by María Mora, Elena Romeo-Arroyo, Francisco José Pérez-Elortondo, Iñaki Etaio and Laura Vázquez-Araújo
Beverages 2024, 10(3), 74; https://doi.org/10.3390/beverages10030074 - 22 Aug 2024
Viewed by 3039
Abstract
This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alcoholic versions (NoLo) were assessed following a three × two experimental design. A total [...] Read more.
This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alcoholic versions (NoLo) were assessed following a three × two experimental design. A total of 600 participants (approximately 100 per cocktail) participated at the Basque Culinary Center’s restaurant. Participants rated their liking of the cocktails using a nine-point hedonic scale and provided open-ended responses about the sensory characteristics and the consumption contexts or emotions evoked by the different cocktails. The results showed differences in the acceptance of the six cocktails, but no significant differences between the alcoholic and non-alcoholic versions, suggesting that NoLo alternatives were similarly well-received. Open-ended responses were analyzed using latent dirichlet allocation (LDA) to uncover latent topics, and Fisher’s exact test and correspondence analysis were used to identify differences in the mentioned topics per cocktail. Specific sensory attributes, emotions, and contexts were associated with each type of cocktail, but no differences were found between the alcoholic and non-alcoholic versions. These findings demonstrate the viability of non-alcoholic cocktails in real consumption settings, eliciting similar liking scores, sensory attributes, contexts, and emotions in consumers. This study also highlighted the potential of natural language processing techniques for analyzing open-ended questions. Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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21 pages, 8765 KB  
Article
Preparation of Polyphenol-Rich Herbal Beverages from White Willow (Salix alba) Bark with Potential Alzheimer’s Disease Inhibitory Activity In Silico
by Liwen Zheng, Jean-Christophe Jacquier and Niamh Harbourne
Beverages 2024, 10(3), 75; https://doi.org/10.3390/beverages10030075 - 22 Aug 2024
Cited by 2 | Viewed by 2798
Abstract
White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH and to explore neuroprotective [...] Read more.
White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH and to explore neuroprotective potentials of willow polyphenols. The phenolic compounds quantified in the willow infusions were salicin, chlorogenic acid, epicatechin, p-salicylic acid, and p-coumaric acid; the former three compounds exhibited promising inhibitory potentials against acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) in molecular docking studies. Total phenol content and antioxidant activity were maximum when prepared with 50% ethanol-in-water at room temperature. Although aqueous infusions contained fewer total phenols than those extracted with 50% hydroalcoholic solutions, they enhanced the extraction of chlorogenic acid and salicin content, which may possess promising neuroprotective potentials. The addition of citric acids in hot water infusions led to a higher proportion of non-tannins and had a lighter appearance, which may result in less astringent mouthfeel and better consumer acceptance. Overall, the obtained results indicate that willow bark prepared with hot water and/or with addition of citric acids is rich in bioactive compounds with high antioxidant activity and possible neuroprotective activities in silico, which could serve as valuable ingredients for inclusion in functional beverages. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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29 pages, 10006 KB  
Article
The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon
by Yibin Lan, Xiaoyu Xu, Jiaming Wang, Emily Aubie, Marnie Crombleholme and Andrew Reynolds
Beverages 2024, 10(3), 68; https://doi.org/10.3390/beverages10030068 - 2 Aug 2024
Viewed by 1748
Abstract
An undesirable sensory attribute (“floral taint”) has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leaves and petioles [materials-other-than-grapes (MOG)] during mechanical harvest and winemaking. It was [...] Read more.
An undesirable sensory attribute (“floral taint”) has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leaves and petioles [materials-other-than-grapes (MOG)] during mechanical harvest and winemaking. It was hypothesized that terpenes, norisoprenoids, and higher alcohols would be the main responsible compounds. The objectives were to investigate the causative volatile compounds for floral taint and explore threshold concentrations for this problem. Commercial wines displaying varying intensities of floral taint were subjected to GC-MS and sensory analysis. Several odor-active compounds were higher in floral-tainted wines, including terpenes (geraniol, citronellol, cis- and trans-rose oxide), norisoprenoids (β-damascenone, β-ionone), five ethyl esters, and three alcohols. Thereafter, fermentations of Cabernet Franc (CF) and Cabernet Sauvignon (CS) (2016, 2017) were conducted. MOG treatments were (w/w): 0, 0.5%, 1%, 2%, and 5% petioles, and 0, 0.25%, 0.5%, 1%, and 2% leaf blades. Terpenes (linalool, geraniol, nerol, nerolidol, citronellol, citral, cis- and trans-rose oxides, eugenol, myrcene), norisoprenoids (α- and β-ionone), and others (e.g., hexanol, octanol, methyl and ethyl salicylate) increased linearly/quadratically with increasing MOG levels in both cultivars. Principal components analysis separated MOG treatments from the controls, with 5% petioles and 2% leaves as extremes. Increasing MOG levels in CF wines increased floral aroma intensity, primarily associated with terpenes, higher alcohols, and salicylates. Increased leaf levels in CF were associated with higher vegetal and earthy attributes. Increased petioles in CS were not correlated with floral aromas, but increased leaves increased floral, vegetal, and herbaceous attributes. Overall, petioles contributed more to floral taint than leaves through increased terpenes and salicylates (floral notes), while leaves predominantly contributed norisoprenoids and C6 alcohols (green notes). Full article
(This article belongs to the Special Issue Wine and Spirits)
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12 pages, 646 KB  
Article
Color and Its Effect on Dietitians’ Food Choices: Insights from Tomato Juice Evaluation
by Agnieszka Bielaszka, Wiktoria Staśkiewicz-Bartecka, Agata Kiciak, Martyna Wieczorek and Marek Kardas
Beverages 2024, 10(3), 70; https://doi.org/10.3390/beverages10030070 - 2 Aug 2024
Cited by 5 | Viewed by 2152
Abstract
Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using selected tomato juices as an example. This study [...] Read more.
Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using selected tomato juices as an example. This study was conducted in two stages. In the first stage, the color of the tomato juices was evaluated using a Tri-Color SF80 spectrophotometer. In the second stage, the serialization method performed sensory analysis among dietitians. Results showed that dietitians pay special attention to the color of food products. Spectrophotometric analysis indicated that not all tested pairs of juices had color differences noticeable to an inexperienced observer. There was no clear correlation between the specific color parameters and the choices made by dietitians. These findings suggest that while color is an important factor in consumer preferences, it is not the sole determinant, highlighting the complexity of consumer decision-making processes and providing valuable insights for product marketing strategies. Full article
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22 pages, 315 KB  
Review
Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review
by Yogesh Kumar and Rajat Suhag
Beverages 2024, 10(3), 71; https://doi.org/10.3390/beverages10030071 - 2 Aug 2024
Cited by 7 | Viewed by 3964
Abstract
Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to [...] Read more.
Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
15 pages, 801 KB  
Review
Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements
by Ingrid Hagarová and Martin Urík
Beverages 2024, 10(3), 67; https://doi.org/10.3390/beverages10030067 - 1 Aug 2024
Cited by 7 | Viewed by 2485
Abstract
Cloud point extraction (CPE) has emerged as a highly promising method for the isolation and preconcentration of trace elements from beverages. By utilizing nonionic surfactants to form micellar structures that encapsulate analytes, CPE significantly enhances extraction efficiency and detection limits, often achieving improvements [...] Read more.
Cloud point extraction (CPE) has emerged as a highly promising method for the isolation and preconcentration of trace elements from beverages. By utilizing nonionic surfactants to form micellar structures that encapsulate analytes, CPE significantly enhances extraction efficiency and detection limits, often achieving improvements by several orders of magnitude. The optimization of CPE conditions, particularly the selection of surfactants and complexing agents, plays a crucial role in ensuring accurate analytical results. This review underscores the integration of CPE with spectrometric methods as a powerful approach for the separation, preconcentration, and quantification of numerous (ultra)trace elements across a wide range of beverages, including drinking water, wine, beer, juices, tea, and milk. The analytical potential of this integration is substantiated by the comprehensive examples listed in this paper, which include various strategies for sample preparation tailored specifically for different beverage types. While highlighting the effectiveness of conventional CPE methods, this review also emphasizes recent modifications and advancements in CPE techniques that further enhance their utility in beverage analysis. These advancements not only improve detection sensitivity but also align with the principles of green chemistry by reducing solvent consumption and energy requirements. Full article
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13 pages, 900 KB  
Article
Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer
by Santiago Cárdenas-Pinto, Jacob E. Gazaleh, Drew Budner, Shea Keene, Leena R. Dhoble, Abhisheak Sharma, Brian Pearson, Zhen Jia, Boce Zhang and Katherine A. Thompson-Witrick
Beverages 2024, 10(3), 65; https://doi.org/10.3390/beverages10030065 - 31 Jul 2024
Cited by 2 | Viewed by 2979
Abstract
Beer is one of the most widely consumed beverages in the world. Since the legalization of low-delta-9-tetrahydrocannabinol (THC) (<0.03%) Cannabis sativa in the United States, this controversial plant is being looked upon as a potential flavor additive for use in beer. Cannabis sativa [...] Read more.
Beer is one of the most widely consumed beverages in the world. Since the legalization of low-delta-9-tetrahydrocannabinol (THC) (<0.03%) Cannabis sativa in the United States, this controversial plant is being looked upon as a potential flavor additive for use in beer. Cannabis sativa shares similar aromatic and flavor characteristics to that of hops (Humulus lupulus). This study was designed to determine the influence ethanol concentration has on the cannabinoid and volatile compounds found in beer. Three experimental beers with varying ethanol (3, 6, and 9% ABV) concentrations were used for this experiment. Using dry-hopping practices and dosing from commercial brewing techniques, hemp was placed in the beer for five days at 25 °C. Cannabinoids and volatile compounds were analyzed following the completion of the dry-hemping process. Statistical differences were observed only for the cannabinoid, tetrahydrocannabinolic acid (THCA), while, no other individual cannabinoid or the summation of the total cannabinoids were statistically different. Volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS). Statistical differences were observed between the monoterpenes and the sesquiterpenes volatile compound groups. In summary, ethanol concentration appears to have no impact on the extraction efficiency of cannabinoids but does appear to influence volatile compounds when hemp is added to beer through the dry-hemping process. Full article
(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)
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28 pages, 871 KB  
Article
Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety “Agiorgitiko”
by Ioannis Ligas and Yorgos Kotseridis
Beverages 2024, 10(3), 63; https://doi.org/10.3390/beverages10030063 - 19 Jul 2024
Cited by 2 | Viewed by 4095
Abstract
The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and [...] Read more.
The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and development remain indispensable. Our research team adopted standardized methodologies from the organoleptic evaluation of olive oil and the sensory analysis of milk and dairy products, which served as the foundation for creating a robust and repeatable methodology for the recruitment, selection, training, and monitoring of assessors for wine sensory analysis. A statistically validated method for wine sensory analysis was developed during this study. Simultaneously, a comparative study involving two distinct groups of candidate assessors was conducted, with one group trained in the organoleptic evaluation of olive oil and another untrained in this area, aiming to compare the effectiveness of untrained and trained assessors in further training for wine evaluation. Finally, the developed method was applied to sensorially evaluate 25 PDO Nemea wine products. Based on the results, it appears that the proposed method for recruiting, training, and selecting assessors is reliable and leads to sensory panels with excellent reproducibility. Furthermore, it establishes that assessors from an olive oil organoleptic evaluation panel have a higher likelihood of being selected as assessors for a wine sensory analysis panel. Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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18 pages, 2477 KB  
Article
Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects
by Selene Ollani, Caterina Lo Presti, Dario Donno, Ilaria Stura, Nicole Roberta Giuggioli and Cristiana Peano
Beverages 2024, 10(3), 60; https://doi.org/10.3390/beverages10030060 - 11 Jul 2024
Viewed by 3062
Abstract
Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South [...] Read more.
Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as it is consumed with cuia and bombilla. Trying to expand mate culture and export it towards Europe makes it necessary to offer this drink in a new guise that sets it apart from traditional preparation patterns. In this instance, the introduction of green tea mate may represent a solution. This innovative product comes from I. paraguariensis sprouts, which are further processed and consumed as green tea from Camellia sinensis. The present study aimed to investigate the physico-chemical and nutraceutical characteristics and consumer perceptions towards the visual aspect of the innovative green tea mate (L1, L2, and L3) compared to commercial traditional Brazilian mate (CI and CB) and roasted mate (L). Moreover, a preliminary sensory evaluation with untrained panellists was carried out. Significant results were detected, highlighting the higher content of bioactive compounds in the innovative product. Total Phenolic Content (TPC) almost doubled in green tea mate (L1 117.14 mg GAE/g d.p., L2 128.10 mg GAE/g d.p., L3 126.21 mg GAE/g d.p.) compared to the other samples (CI 71.91 mg GAE/g d.p., CB 54.23 mg GAE/g d.p., L 34.16 mg GAE/g d.p.) (p < 0.05). Considering caffeine, batches L1 and L3 had a content of 3.68 mg/g d.p. and 3.58 mg/g d.p., respectively, significantly higher when compared to the amount retrieved in the CB sample, 1.57 mg/g d.p. (p < 0.05). The consumer survey demonstrated the interest of consumers towards the new product, as it was perceived similar to more commonly consumed teas, while from a sensory point of view, a vegetal and hay flavour were more defining for the product. Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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14 pages, 2980 KB  
Article
Optimization of Extraction Parameters to Enhance the Antioxidant Properties of Pyrus spinosa Fruit Extract
by Konstantina Kotsou, Anna Papagiannoula, Theodoros Chatzimitakos, Vassilis Athanasiadis, Eleni Bozinou, Athanassios I. Sfougaris and Stavros I. Lalas
Beverages 2024, 10(3), 56; https://doi.org/10.3390/beverages10030056 - 5 Jul 2024
Cited by 1 | Viewed by 2057
Abstract
Pyrus spinosa (PS), also known as wild pear, is an indigenous species to the Mediterranean basin. It has attracted interest for its potential use in the food and beverage industries due to its antioxidant properties. This research aims to develop an antioxidant-rich PS [...] Read more.
Pyrus spinosa (PS), also known as wild pear, is an indigenous species to the Mediterranean basin. It has attracted interest for its potential use in the food and beverage industries due to its antioxidant properties. This research aims to develop an antioxidant-rich PS fruit extract by optimizing the extraction parameters. More specifically, through a comprehensive study of the extraction parameters (including extraction duration, temperature, and ethanol concentration), the optimal conditions were determined that can achieve the highest antioxidant properties. High-Performance Liquid Chromatography (HPLC) was employed for the identification and quantitation of the polyphenolic compounds present in PS fruits. The optimized extraction conditions significantly enhanced the antioxidant properties of the extract, with the total polyphenol content increasing by up to 345% (reaching a value of 50.97 mg gallic acid equivalents per g of dry weight in the optimum sample), total flavonoid content by up to 273%, and ascorbic acid content by up to 653%. Furthermore, the antioxidant capacity of the extracts increased by 2356% (by FRAP method) and 1622% (by the DPPH method), with varying extraction parameters. These findings highlight the importance and the effectiveness of optimizing the extraction parameters in order to increase the antioxidant properties of PS fruit extract. Based on these findings, PS extracts can be further utilized in the food and beverage industries to develop new products that will benefit from the antioxidant properties. Full article
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12 pages, 1900 KB  
Article
Optimization and Validation of Analytical Methodology for Determination of Pesticides in Grape, Must and Wine Samples with QuEChERS Extraction and Gas Chromatography–Mass Spectrometry
by Dionysia L. Sykalia, Epameinondas P. Trantopoulos, Charoula S. Tsoutsi and Triantafyllos A. Albanis
Beverages 2024, 10(3), 53; https://doi.org/10.3390/beverages10030053 - 3 Jul 2024
Cited by 3 | Viewed by 2131
Abstract
This study is focused on the optimization and application of an analytical methodology for the determination of 15 selected pesticides in three substrates during the vinification process. QuEChERS extraction was used followed by GC-MS to develop a simple and rapid method for the [...] Read more.
This study is focused on the optimization and application of an analytical methodology for the determination of 15 selected pesticides in three substrates during the vinification process. QuEChERS extraction was used followed by GC-MS to develop a simple and rapid method for the determination of these compounds. The optimized methodology was validated, providing for all selected pesticides excellent linearity, recoveries ranging between 60.9% and 95.0% and LOQs lower than 50 ng g−1 f for all substrates. The developed methodology was tested on real samples of grapes, must and wine obtained from a winery in the Epirus region. The results indicated the existence of some of the selected pesticides at comparatively low levels in contrast to the valid MRLs. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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19 pages, 3938 KB  
Article
Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception
by Glenn Birksø Hjorth Andersen, Caroline Laura Dam Christensen, John C. Castura, Niki Alexi, Derek V. Byrne and Ulla Kidmose
Beverages 2024, 10(3), 54; https://doi.org/10.3390/beverages10030054 - 3 Jul 2024
Cited by 1 | Viewed by 3071
Abstract
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer [...] Read more.
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and sweetener system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol blend). Relative-to-Reference Scaling by a trained panel confirmed that no significant differences in the sensory profile when partial sucrose replacement was compared to sucrose, whereas the complete replacement increased bitter taste, pungent flavor, licorice flavor and mouth-drying. A total of 104 consumers evaluated the treatments for liking and indicated their temporal perceptions with temporal check-all-that-apply. Latent variable clustering performed on liking ratings revealed two clusters, which perceived temporal sensory characteristics differently depending on the sweetener system. Cluster 1 preferred the sucrose control over treatments with complete and partial replacement using a natural sweetener system, with complete replacement being perceived as having off-flavor. Cluster 2 preferred the sucrose control over partial and complete replacement using either of the sweetener replacements investigated, which were characterized as off-flavored and bitter. Understanding these consumer segments enables the food industry to develop effective low-energy formulations using synthetic and natural non-nutritive sweeteners, leading to reduced sugar consumption. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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11 pages, 713 KB  
Article
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation
by Antonietta Baiano, Francesco Grieco and Anna Fiore
Beverages 2024, 10(3), 51; https://doi.org/10.3390/beverages10030051 - 26 Jun 2024
Cited by 2 | Viewed by 1742
Abstract
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research [...] Read more.
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisiae strains used in the sequential first fermentation) and starchy ingredients (three mixtures of 65% of malted barley alternately combined with 35% of unmalted common, durum, or emmer wheat) was studied. The beer formulation was optimized through a two-factor mixed three- and two-level design, where the two factors were the starchy ingredients and the refermenting S. cerevisiae. Beers from durum wheat beers refermented by WB06 had the highest alcohol contents. Common wheat beers refermented by 9502 showed the highest antioxidant activity values. The highest overall sensory score was assigned to the beers refermented by 9502. The fitted quadratic model had a good predictive ability for five physicochemical and fourteen sensory characteristics, with an R2 often higher than 0.9. 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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34 pages, 7431 KB  
Review
Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects
by Paula Silva
Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049 - 25 Jun 2024
Cited by 13 | Viewed by 5148
Abstract
This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines [...] Read more.
This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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15 pages, 2740 KB  
Article
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters
by Marta Esteves, Mariana Sequeira and Manuel Malfeito-Ferreira
Beverages 2024, 10(2), 44; https://doi.org/10.3390/beverages10020044 - 6 Jun 2024
Cited by 4 | Viewed by 1903
Abstract
The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define [...] Read more.
The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the aged wines that were more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines from 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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20 pages, 1467 KB  
Review
Common Beverage Consumption and Benign Gynecological Conditions
by Rachel Michel, Dana Hazimeh, Eslam E. Saad, Sydney L. Olson, Kelsey Musselman, Eman Elgindy and Mostafa A. Borahay
Beverages 2024, 10(2), 33; https://doi.org/10.3390/beverages10020033 - 1 May 2024
Cited by 2 | Viewed by 5245
Abstract
The purpose of this article is to review the effects of four commonly consumed beverage types—sugar-sweetened beverages (SSBs), caffeinated beverages, green tea, and alcohol—on five common benign gynecological conditions: uterine fibroids, endometriosis, polycystic ovary syndrome (PCOS), anovulatory infertility, and primary dysmenorrhea (PD). Here [...] Read more.
The purpose of this article is to review the effects of four commonly consumed beverage types—sugar-sweetened beverages (SSBs), caffeinated beverages, green tea, and alcohol—on five common benign gynecological conditions: uterine fibroids, endometriosis, polycystic ovary syndrome (PCOS), anovulatory infertility, and primary dysmenorrhea (PD). Here we outline a plethora of research, highlighting studies that demonstrate possible associations between beverage intake and increased risk of certain gynecological conditions—such as SSBs and dysmenorrhea—as well as studies that demonstrate a possible protective effect of beverage against risk of gynecological condition—such as green tea and uterine fibroids. This review aims to help inform the diet choices of those with the aforementioned conditions and give those with uteruses autonomy over their lifestyle decisions. Full article
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12 pages, 1350 KB  
Article
Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo
by José Manuel Veiga-del-Baño, Juan José Cuenca-Martínez, José Oliva, Miguel Ángel Cámara and Pedro Andreo-Martínez
Beverages 2024, 10(2), 32; https://doi.org/10.3390/beverages10020032 - 30 Apr 2024
Cited by 5 | Viewed by 4084
Abstract
The use of wine dealcoholisation has multiplied in recent years as a result of various factors, including the increase in alcohol content due to global warming and changes in consumer drinking habits. There are several post-fermentation dealcoholisation methods in the literature which allow [...] Read more.
The use of wine dealcoholisation has multiplied in recent years as a result of various factors, including the increase in alcohol content due to global warming and changes in consumer drinking habits. There are several post-fermentation dealcoholisation methods in the literature which allow for the partial or total elimination of the alcohol content of wine. However, there are no studies on the patented very low temperature vacuum wine distillation technology called GoLo. Therefore, for the first time, this paper evaluates the quality of dealcoholised white, rose and red wines using GoLo technology. For this purpose, alcohol content, pH, total SO2, free SO2, total acidity and volatile acidity were measured. There were no significant differences in the variations in pH, total acidity and volatile acidity after the dealcoholisation process using GoLo technology and dealcoholised wines showed a reduction of 22.1% in total SO2 and a complete absence of ethanol and free SO2. A model for predicting the total SO2 content of dealcoholised wines and a model for predicting the amount of sulphites to be added after dealcoholisation were found after the statistical treatment of the data. GoLo dealcoholisation delivers 100% removal of alcohol and free SO2 in less time, with less loss and energy than other dealcoholisation technologies. The verification and extension of these results will be the focus of future studies. Full article
(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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16 pages, 481 KB  
Article
Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives
by Meike Rombach, Lei Cong and David L. Dean
Beverages 2024, 10(2), 27; https://doi.org/10.3390/beverages10020027 - 9 Apr 2024
Cited by 3 | Viewed by 4134
Abstract
Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based milk alternatives. It builds on an online consumer survey [...] Read more.
Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based milk alternatives. It builds on an online consumer survey that explores the factors explaining US consumers’ willingness to try plant-based milk alternatives and their word-of-mouth sharing about these beverages. Animal welfare concerns, environmental concerns, health consciousness, and dairy preferences are the factors under investigation. Results show that animal welfare, dairy preference, environmental concerns, and plant-based milk enthusiasm are significant predictors for willingness to try plant-based milk alternatives. Dairy preferences, environmental concerns, and plant-based milk enthusiasm predict the word-of-mouth factors. Overall, plant-based milk enthusiasm is the strongest driver for both consumer behaviours. Best practice recommendations address marketers in the US food and beverage industry and provide suggestions on how to target different consumer groups based on nutritional preferences and needs and on value-based product characteristics. Full article
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19 pages, 1458 KB  
Article
Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective
by Gary J. Pickering and Belinda Kemp
Beverages 2024, 10(1), 19; https://doi.org/10.3390/beverages10010019 - 16 Feb 2024
Cited by 3 | Viewed by 3836
Abstract
Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and particularly how the importance [...] Read more.
Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years. We address these gaps and particularly how the importance of SW purchase cues varies with wine involvement in an online survey of SW consumers from Ontario, Canada (n = 1011). Thirty intrinsic and extrinsic purchase cues were rated for importance (n = 609), and wine involvement was determined using the shortened version of the wine involvement scale. Overall, consumers rated (in descending order) price, flavour, quality, country, and sweetness level as the most important purchase cues, whereas several extrinsic factors, including bottle colour and shape, awards won, and vintage were of low importance. Females were 1.4 times more likely than males to cite target end use as the most important purchase cue. We further show that SW consumers can be segmented into three wine involvement categories (low, medium, high) which vary across multiple demographic, consumption, knowledge, and preference measures (n = 1003). Notably, the importance of six purchase cue categories (manufacture, price, endorsements, parentage, prestige/reputation, and place) varied with wine involvement (n = 609). These findings provide timely guidance for marketers and retailers seeking to align their products and communications with the needs and perceptions of SW consumers. Full article
(This article belongs to the Special Issue Wine Economy and Consumption)
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13 pages, 3388 KB  
Article
Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey
by Viral Shukla, Marcela Villarreal and Olga I. Padilla-Zakour
Beverages 2024, 10(1), 18; https://doi.org/10.3390/beverages10010018 - 6 Feb 2024
Cited by 4 | Viewed by 3949
Abstract
Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of products with minimal processing. In this [...] Read more.
Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of products with minimal processing. In this study, differing concentrations of acid whey (35%, 40%, and 45% w/w) were added to a mango yogurt beverage with 0.2% and 0.4% w/w stabilizer and analyzed for physicochemical properties over a 40-day period. The analysis indicated that the percentage of acid whey was positively correlated with both viscosity and water-holding capacity. A hedonic sensory analysis of the beverages indicated positive consumer acceptance of such upcycled products, with enhanced acceptance at 25–35% addition. This study demonstrates the potential for consumer acceptance of yogurt beverages upcycled with native-acid whey, providing insights into sustainable practices within the food industry. Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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23 pages, 3759 KB  
Article
Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
by Bernardo P. Guimaraes, Florian Schrickel, Nils Rettberg, Shannon R. M. Pinson, Anna M. McClung, Kaushik Luthra, Griffiths G. Atungulu, Xueyan Sha, Christian de Guzman and Scott Lafontaine
Beverages 2024, 10(1), 16; https://doi.org/10.3390/beverages10010016 - 1 Feb 2024
Cited by 4 | Viewed by 6460
Abstract
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then [...] Read more.
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers. Full article
(This article belongs to the Special Issue Featured Papers in Malting, Brewing and Beer Section—2nd Edition)
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21 pages, 1653 KB  
Article
Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field
by Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou and Stavros I. Lalas
Beverages 2024, 10(1), 13; https://doi.org/10.3390/beverages10010013 - 24 Jan 2024
Cited by 8 | Viewed by 3183
Abstract
This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of total polyphenol content (TPC) and [...] Read more.
This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of total polyphenol content (TPC) and sensory properties of the wines were investigated. Sensory evaluation revealed that PEF treatment increased volatile compound extraction from each wood chip, thereby enhancing the overall quality of the wines. The utilization of acacia tree wood chips in Goumenissa wine led to a notable increase of 10.84% in TPC from the control sample, reaching 2334.74 mg gallic acid equivalents/L. A notable outcome was that PEF decreased TPC, a trend that was also verified through correlation analyses. The highest positive impact of PEF was observed in peach tree wood chips in Goumenissa wine, with a significant increase of 11.05% in TPC. The results from the volatile compound analysis revealed an increase in alcohols and esters from 0.24% to 23.82%, with the highest proportion found in 2-phenylethanol (16.92 mg/L) when utilizing peach tree wood chips in the production of Amyndeo wine. This study could provide a benchmark for rapid, efficient, and cost-effective wine aging through the implementation of the PEF process. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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16 pages, 1886 KB  
Review
Validation of N-Methylpyridinium as a Feasible Biomarker for Roasted Coffee Intake
by Beate Brandl, Coline Czech, Susanne I. Wudy, Anja Beusch, Hans Hauner, Thomas Skurk and Roman Lang
Beverages 2024, 10(1), 12; https://doi.org/10.3390/beverages10010012 - 23 Jan 2024
Cited by 2 | Viewed by 4850
Abstract
Health-related nutritional human studies rely on the validity of dietary data provided by study participants. Reliable biomarkers for food intake help objectify data collected by food frequency questionnaires. They facilitate the monitoring of compliance with the study requirements, e.g., abstinence from food, help [...] Read more.
Health-related nutritional human studies rely on the validity of dietary data provided by study participants. Reliable biomarkers for food intake help objectify data collected by food frequency questionnaires. They facilitate the monitoring of compliance with the study requirements, e.g., abstinence from food, help clean biased data, and remove non-compliant individuals. Biomarker candidates are often revealed by sophisticated metabolomics analyses of body fluids, e.g., urine or plasma, collected from case and control study populations. However, validation for using a biomarker candidate in real-life scenarios is seldomly executed. Coffee is a food item of high interest because of the abundance of bioactive compounds and the regularity of life-time consumption by a large part of the population. Coffee has been found to positively impact cardiovascular risk, type 2 diabetes, and cognitive decline. Coffee and its health implications, therefore, are of high interest. A suitable dietary biomarker for coffee consumption is desirable for the clear classification of study participants as coffee drinkers or non-coffee drinkers to enable correlation of physiological response to dietary habits, e.g., coffee consumption. Here, we propose the roast coffee compound N-methylpyridinium (NMP) as a promising biomarker of pragmatic use to distinguish a coffee drinker from a non-coffee drinker. NMP is an easily accessible analytical target from the plasma and urine matrix that can help determine precedent exposure to roasted coffee products. We review the published information on the coffee compound N-methylpyridinium in foods, coffee, and plasma/urine after coffee consumption, and evaluate the data in the context of the proposed food biomarker criteria “plausibility”, “time- and dose–response”, “robustness”, “reliability”, “stability”, “analytical performance”, and “reproducibility”. An additional data set is acquired to fill the gaps in the literature. In summary, we conclude that the abundance of NMP can serve as a reliable analytical tool to verify recent consumption of roasted coffee. The use of NMP appears limited to being qualitative, as NMP abundance in coffee and human biosamples is affected by several parameters, e.g., the roasting conditions and the volume and time of coffee consumed. Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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18 pages, 1767 KB  
Article
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers
by Antonietta Baiano, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi and Francesco Grieco
Beverages 2024, 10(1), 8; https://doi.org/10.3390/beverages10010008 - 15 Jan 2024
Cited by 5 | Viewed by 3129
Abstract
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-chemical and sensory characteristics [...] Read more.
Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-chemical and sensory characteristics of the resulting beers in order to maximize their antioxidant content and overall quality. More in depth, brewing trials were carried out with 16 combinations of 2 cereal mixtures (made of 60% malted barley/40% unmalted durum or soft wheat), 4 oenological Saccharomyces cerevisiae strains (17290 and 14061 isolated from Negroamaro; 9502 and 9518 from Susumaniello musts), and 2 concentrations of sucrose for refermentation (6 and 9 g/L). If maximizing the total phenolic content is the goal, the best beers were those obtained from the mixtures containing durum wheat and fermented by S. cerevisiae 17290 and 14061. Instead, the best sensory results were obtained from brewing the mixture containing the unmalted common wheat and fermented by S. cerevisiae 9518 thanks to their persistent foam; high turbidity, alcohol content, effervescence, and body; and low saltiness and sourness. The physico-chemical and sensory quality of beers were mainly affected by the cereal mixtures and secondarily by yeasts. The quantity of sucrose added for refermentation affected only CO2, residual sugar, and foam. Full article
(This article belongs to the Special Issue Featured Papers in Malting, Brewing and Beer Section—2nd Edition)
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19 pages, 3268 KB  
Article
Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties
by Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou and Haralabos Christos Karantonis
Beverages 2024, 10(1), 9; https://doi.org/10.3390/beverages10010009 - 15 Jan 2024
Cited by 5 | Viewed by 4083
Abstract
This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea’s physical, chemical, and functional characteristics. Two different [...] Read more.
This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea’s physical, chemical, and functional characteristics. Two different enrichments were proposed: a “Golden Mountain tea and honey Kombucha” (KG) with fresh ginger, turmeric powder, and lemon zest and juice and a “Red Mountain tea and honey Kombucha” (KR) with dried hibiscus calyces, rose petals, and lavender blossoms. In KR, the levels of vitamin C increased from 33.2 ± 2.7 to 48.4 ± 4.5. Additionally, the levels of calcium increased from 31.0 ± 1.2 to 55.7 ± 1.2, while the levels of potassium practically doubled from 64.7 ± 0.6 to 115.7 ± 2.5. An increased potassium concentration was observed in KG, and ionic iron was found for the first time after both enrichments. The total phenolic and flavonoid contents, along with antioxidant capacity, as assessed by the ABTS and DPPH methods, were found to be substantially enhanced in KR. In KG, the total phenolic content increased, together with antioxidant activity, as assessed by ABTS. Enrichment with hibiscus calyces, rose petals, and lavender blossoms significantly increased inhibitory effects against α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase. On the other hand, enrichment with ginger, turmeric, and lemon zest and juice decreased inhibitory effects against α-glucosidase and increased those against α-amylase, acetylcholinesterase, and butyrylcholinesterase. KR had the strongest enzyme-inhibiting activity, with its α-glucosidase-inhibiting activity increased by approximately 18 times. Therefore, enrichment with selected herbs, spices, and fruits can transform fermented Olympus Mountain tea kombucha sweetened with honey into a novel beverage with enhanced functional properties. Full article
(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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19 pages, 4605 KB  
Article
Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines
by Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, Jorge M. Ricardo-da-Silva, Mafalda Aguiar-Macedo and Luis M. Redondo
Beverages 2024, 10(1), 6; https://doi.org/10.3390/beverages10010006 - 8 Jan 2024
Cited by 3 | Viewed by 3172
Abstract
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to [...] Read more.
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties. Full article
(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)
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16 pages, 1435 KB  
Article
Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact
by Rubén del Barrio-Galán, Ignacio Nevares, Silvia Pérez-Magariño and Maria del Alamo-Sanza
Beverages 2024, 10(1), 3; https://doi.org/10.3390/beverages10010003 - 25 Dec 2023
Cited by 2 | Viewed by 5667
Abstract
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work [...] Read more.
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N2, CO2, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N2 in the model wine gave the best results in terms of cost–benefits, and with CO2 the worst. The scaling in tanks of different sizes allowed us to establish that the N2 expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (Lgas/Lwine) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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15 pages, 541 KB  
Article
Risky Alcohol Consumption in the Elderly: Screening and Brief Intervention from Primary Care. The ALANE Study, a Randomized Clinical Trial
by Pere Torán, Susanna Montesinos, Alba Pachón-Camacho, Galadriel Diez-Fadrique, Irene Ruiz-Rojano, Ingrid Arteaga, Guillem Pera, Núria Montellà-Jordana, Pilar Montero-Alía, Carmina Rodríguez-Pérez, Llorenç Caballeria and Carla Chacón
Beverages 2023, 9(4), 100; https://doi.org/10.3390/beverages9040100 - 1 Dec 2023
Cited by 2 | Viewed by 2730
Abstract
Background: Risky alcohol consumption (RAC) can lead to alcohol-related liver disease (ALD). Liver cirrhosis caused by ALD continues to increase as alcohol consumption continues unabated. In turn, the elderly are more sensitive to alcohol. Population ageing calls for preventive activities to improve their [...] Read more.
Background: Risky alcohol consumption (RAC) can lead to alcohol-related liver disease (ALD). Liver cirrhosis caused by ALD continues to increase as alcohol consumption continues unabated. In turn, the elderly are more sensitive to alcohol. Population ageing calls for preventive activities to improve their health. Brief interventions have proven to be cost-effective in addressing risk behaviours. Aim: We aimed to analyse the prevalence of RAC in people > 64 years and to assess the effect of a brief intervention in the subgroup of risky consumers. Methods: population-based study in two phases: (1) Phase I: Cross-sectional, descriptive multicentre study of prevalence of RAC in people > 64 years. (2) Phase II: Cluster randomized, controlled, single-blind, community-based clinical trial with two comparison groups of subjects with RAC, to assess the effectiveness of a brief intervention compared to standard practice in reducing alcohol consumption in primary care. Results: Out of the 932 subjects, 455 (49%) (268 men (64%) and 187 women (36%)) had an alcohol consumption that was considered to be risky. Overall, the brief intervention was effective in reducing alcohol consumption showing 1.8 OR (p = 0.030). That effect was caused by women whose group showed 3.3 OR (p = 0.009). There was no effect on men (p = 0.468). Conclusions: RAC in the elderly is very high, far more in men than in women. A brief intervention was successful in reducing alcohol consumption but not below risk levels. Further research is needed to determine which types of interventions are most effective in this population subgroup. Full article
(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)
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14 pages, 1790 KB  
Article
Identification of Sensory and Voltammetric Markers of Regional Typicality: Tempranillo Rioja Wines as a Case Study
by María-Pilar Sáenz-Navajas, Achilleas Iosifidis, Marivel Gonzalez-Hernandez, Purificación Fernández-Zurbano and Dominique Valentin
Beverages 2023, 9(4), 85; https://doi.org/10.3390/beverages9040085 - 11 Oct 2023
Cited by 3 | Viewed by 2327
Abstract
The definition of regional typicality is a determinant for the preservation of perceived wine quality and protection of wine origin. This work firstly aims at evaluating the sensory diversity of young Tempranillo Tinto wines in the three subregions of DOCa Rioja (Alta-RALT-, Alavesa-RAVS- [...] Read more.
The definition of regional typicality is a determinant for the preservation of perceived wine quality and protection of wine origin. This work firstly aims at evaluating the sensory diversity of young Tempranillo Tinto wines in the three subregions of DOCa Rioja (Alta-RALT-, Alavesa-RAVS- and Oriental-RO-) and secondly aims to explore the capacity of voltammetric signals to measure sensory differences. Thirty young Tempranillo Tinto wines, ten from each subregion, were sensory-described using a free sorting task followed by a free description task with 32 well-established Rioja winemakers. The sorting task evidenced that the salient sensory differences perceived were between RO and RALT/RAVS, attributed to differences in perceived colour intensity, body/structure and liquorice aroma. The free description task highlighted the core and shared characteristic of the young Tempranillo Tinto Rioja wines, a fresh fruit aroma, but also the unique and specific sensory profiles attached to the three regions. The RALT region presents ripe fruit and spicy and balsamic/mint aromas with powerful tannins, while RAVS’s wines are mainly characterised by their gummy candy, fresh fruit, lactic and floral aromas, with a silky and mellow mouthfeel. The characteristic profile for RO was linked to jammy fruit, with spicy aromas and a light perception in the mouth. The signals derived from linear sweep voltammetry were able to measure the main sensory differences between RO and RALT/RALV, as did the sorting task. This is the first time that scientific research has established the typical regional character of young Tempranillo Tinto Rioja wines, which includes a common and shared profile combined with the specificities linked to each subregion, contributing to a better understanding of the notion of regional typicality in wine. Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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17 pages, 1812 KB  
Article
Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages
by Marcella Chalella Mazzocato and Jean-Christophe Jacquier
Beverages 2023, 9(4), 83; https://doi.org/10.3390/beverages9040083 - 8 Oct 2023
Cited by 4 | Viewed by 3751
Abstract
Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have [...] Read more.
Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have been explored to address these limitations, enhancing the enzyme’s stability and facilitating process control. This study developed a novel amyloglucosidase encapsulation system based on chitosan-SDS hydrogel capsules produced by simple coacervation. The enzymatic activity of free and immobilised amyloglucosidase was assessed using corn starch and maltose as substrates. The encapsulation process successfully yielded self-supporting structured and spherical capsules, achieving an immobilisation yield of 71% and an enzyme efficiency of 83%. The residual enzymatic activity after 28 days of storage remained at 76%. A feedback inhibition investigation was performed by varying the concentration of corn starch, and favourable applicability of encapsulated amyloglucosidase for continuous processes was found. The encapsulation process offered several advantages, such as a straightforward separation step to halt enzymatic reactions and no need for high temperatures that may affect food product attributes. Lastly, the amyloglucosidase-chitosan-SDS coacervates show promise in improving enzyme stability, facilitating hydrolysis control, and expanding enzyme utilisation in dairy alternative plant beverage manufacture. Full article
(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)
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18 pages, 2891 KB  
Article
Effects of Pulsed Electric Fields on the Physicochemical and Sensory Properties of Thompson Seedless Grapes
by Sabrina Scharf and Michael Sandmann
Beverages 2023, 9(4), 82; https://doi.org/10.3390/beverages9040082 - 6 Oct 2023
Cited by 7 | Viewed by 2741
Abstract
While the treatment of red grapes with pulsed electric fields (PEFs) has been widely investigated, white grapes have been little studied to date. This work, therefore, investigates the PEF treatment of white grapes (Thompson Seedless) by applying different field strengths (2 to 6 [...] Read more.
While the treatment of red grapes with pulsed electric fields (PEFs) has been widely investigated, white grapes have been little studied to date. This work, therefore, investigates the PEF treatment of white grapes (Thompson Seedless) by applying different field strengths (2 to 6 kV/cm), resulting in different specific energy inputs (2.5 to 22.5 kJ/kg). Numerous parameters of the whole grapes and the extracted juice were analyzed, including the total phenolic index (TPI), reducing sugars, juice yields, and changes in color and texture. Changes in the aroma profile were investigated using instrument-based and sensory analysis. The most striking effect seen in the PEF-treated samples was the visual change in the grape skin, specifically browning. Depending on the field strength, the treated grapes showed a 26% to 50% reduction in crunchiness. No significant changes were measured in the juice yields compared with the control, although at E = 4.5 kV/cm there was an increase in reducing sugars of up to 11% (220.97 g/L) and a 30% higher TPI (398.90 mg/L). Aroma differences were not detected between the control and the treated grapes, meaning that consumers should not expect negative sensory effects in the juice of treated white grapes. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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21 pages, 327 KB  
Article
Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries
by Cassie Marbach, Charlie Hall and Andreea Botezatu
Beverages 2023, 9(3), 78; https://doi.org/10.3390/beverages9030078 - 15 Sep 2023
Cited by 4 | Viewed by 3221
Abstract
This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. [...] Read more.
This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. Existing vineyards with cluster thinning practices benefited from verjus production. However, vineyards considering cluster thinning solely for verjus may face lower profit margins without a substantial increase in grape harvest prices. Winery operations were also examined, comparing costs of using verjus as an acidifying agent for wine and producing it as a bottled product. Verjus was relatively more expensive than tartaric acid for acidification, but added volume could offset the cost, making it desirable. Additionally, as a standalone product, verjus showed promising profitability, presenting an opportunity for wineries to explore this niche market and expand product offerings. In conclusion, existing vineyards could benefit from verjus production, while wineries could consider using verjus as an acidifying agent or explore its use as an individual product. Careful consideration of costs and market demand is crucial for informed decisions regarding verjus production. Full article
(This article belongs to the Special Issue Wine Economy and Consumption)
16 pages, 715 KB  
Article
Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers
by Ana C. Correia, Maria L. González-SanJosé, Miriam Ortega-Heras and António M. Jordão
Beverages 2023, 9(3), 79; https://doi.org/10.3390/beverages9030079 - 15 Sep 2023
Cited by 4 | Viewed by 2630
Abstract
In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the [...] Read more.
In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition of three different beer groups (Ale, Lager, and Porter) through a headspace solid-phase dynamic extraction (HS-SPDE) and GC-MS analysis. Fifty-six volatile compounds from different chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, and pyrazines) were detected, identified, and considered in this study. In general, the volatile composition of the beers macerated with wood chips was very similar to that of the control beers. However, the control beers showed higher volatile compound levels. The results suggest potential interactions between beer volatile compounds and the wood chips during maceration. The outcomes of this research could be of practical interest to brewers since they could improve the knowledge of the impact of short-time contact and low wood chip concentration on the volatile composition of different craft beers. Full article
(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)
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23 pages, 3449 KB  
Article
Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must
by Laura Chasseriaud, Warren Albertin, Mélisande Blein-Nicolas, Thierry Balliau, Michel Zivy, Joana Coulon and Marina Bely
Beverages 2023, 9(3), 81; https://doi.org/10.3390/beverages9030081 - 15 Sep 2023
Cited by 2 | Viewed by 2870
Abstract
The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared [...] Read more.
The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (−14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions. Full article
(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)
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9 pages, 1638 KB  
Article
Effect of Recipient’s Tactile Properties and Expectations on Beer Perception
by Shubham Sandilya, Natalia Oroya, Teresa Moral and Laura Vázquez-Araújo
Beverages 2023, 9(3), 75; https://doi.org/10.3390/beverages9030075 - 5 Sep 2023
Cited by 2 | Viewed by 3006
Abstract
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of [...] Read more.
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties. Full article
(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section—2nd Edition)
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18 pages, 9240 KB  
Article
Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization
by Niamh Ahern, Elke K. Arendt and Aylin W. Sahin
Beverages 2023, 9(3), 73; https://doi.org/10.3390/beverages9030073 - 1 Sep 2023
Cited by 6 | Viewed by 11278
Abstract
The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink [...] Read more.
The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair. Full article
(This article belongs to the Topic Innovative Food Processing Technologies—2nd Volume)
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14 pages, 1585 KB  
Article
Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines
by Miguel Ángel Hernández-Carapia, José Ramón Verde-Calvo, Héctor Bernardo Escalona-Buendía and Araceli Peña-Álvarez
Beverages 2023, 9(3), 72; https://doi.org/10.3390/beverages9030072 - 29 Aug 2023
Cited by 6 | Viewed by 2754
Abstract
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a [...] Read more.
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a varietal rosé wine aged with oak chips was carried out. Two Cabernet Sauvignon rosé wines were made: one was maturated with oak chips and the other without. Both wines were physicochemically characterized. Then, their volatile and sensory profiles were analyzed, also including two commercial wines. The results showed that the produced wines complied with Mexican regulations. Also, they showed greater relative areas in compounds such as ethyl (E)-2-hexenoate, ethyl heptanoate, ethyl nonanoate, ethyl 3-nonenoate, β-citronellol, (±)-trans-nerolidol, and β-damascenone. In their sensory profile, they were mostly related to attributes such as berries, prune, bell pepper, and herbaceous notes. Among the compounds related to barrel maturation, only cis-oak-lactone was identified in the rosé wine matured with chips. However, it was associated with vanilla, woody, smoky, and spicy attributes. According to the results, the maturation of rosé wines with oak chips could be a good alternative to provide them with unusual notes and thus offer new alternatives to traditional and new wine consumers. Full article
(This article belongs to the Section Wine, Spirits and Oenological Products)
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28 pages, 2543 KB  
Review
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
Beverages 2023, 9(3), 64; https://doi.org/10.3390/beverages9030064 - 2 Aug 2023
Cited by 19 | Viewed by 17993
Abstract
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of [...] Read more.
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, especially in an Irish context due to the recent rapid expansion of the industry. As the ability to extract and identify congeners has progressed appreciably in recent years due to advances in extraction, chromatographic, and chemometric techniques, it is imperative that research is undertaken to gain a better understanding of the impact of specific congeners not only in relation to quality but also as biomarkers for authentication. Full article
(This article belongs to the Special Issue Advances in Flavour Chemistry of Fermented Beverages)
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19 pages, 1093 KB  
Article
Exploring the Mineral Composition of Grapevine Canes for Wood Chip Applications in Alcoholic Beverage Production to Enhance Viticulture Sustainability
by Veronica D’Eusanio, Francesco Genua, Andrea Marchetti, Lorenzo Morelli and Lorenzo Tassi
Beverages 2023, 9(3), 60; https://doi.org/10.3390/beverages9030060 - 18 Jul 2023
Cited by 6 | Viewed by 2458
Abstract
This study aimed to assess the metal content of tannic extracts obtained from grapevine canes, to evaluate their suitability as wood shavings for direct infusion during the aging process of alcoholic beverages or vinegars. Traditional barrel aging is a slow and costly process [...] Read more.
This study aimed to assess the metal content of tannic extracts obtained from grapevine canes, to evaluate their suitability as wood shavings for direct infusion during the aging process of alcoholic beverages or vinegars. Traditional barrel aging is a slow and costly process that can be enhanced through direct infusion of wood chips. Our investigation focused on the pruning materials of two widely cultivated Lambrusco cultivars in the Modena (Italy) area, Ancellotta and Salamino. The grapevine chips underwent preliminary heat treatments at temperatures ranging from 120 °C to 260 °C. Tannic extracts were obtained by ethanol maceration at 80 °C for 2 h. The metal composition was determined using inductively coupled plasma optical emission spectroscopy. Generally, the metal content increased with the roasting temperature of the chips. Two exceptions were noted in the Salamino extracts, where the concentrations of Bi and Ni decreased as the roasting temperature increased. The levels of heavy metal, such as Pb and Cd, were low, posing no toxicity concerns for using infused grapevine chips during the beverage aging process. The Ni concentration slightly exceeded the limits imposed by certain regulations. Its content is likely derived from the type of soil in which the plant has grown. Full article
(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)
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11 pages, 1666 KB  
Article
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines
by Deborah Franceschi, Giovanna Lomolino, Ryo Sato, Simone Vincenzi and Alberto De Iseppi
Beverages 2023, 9(2), 52; https://doi.org/10.3390/beverages9020052 - 14 Jun 2023
Cited by 10 | Viewed by 7334
Abstract
Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aftertaste. In this research, monosodium [...] Read more.
Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aftertaste. In this research, monosodium glutamate and aspartate, responsible for the umami taste, were quantified in Italian still and sparkling white wines aged through contact with yeasts. The wines were studied from a sensory point of view to quantify the perception of umami and relate it to other sensory parameters. The results show that monosodium glutamate and aspartate are present in the wines studied. However, sensory analysis shows that there is no clear relationship between the umami taste and the concentration of the two amino acids, but their presence plays a fundamental role in enhancing other gustatory and olfactory perceptions, making them even more persistent. Full article
(This article belongs to the Section Sensory Analysis of Beverages)
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13 pages, 639 KB  
Review
Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies
by Mariana Morales-de la Peña, Graciela A. Miranda-Mejía and Olga Martín-Belloso
Beverages 2023, 9(2), 51; https://doi.org/10.3390/beverages9020051 - 13 Jun 2023
Cited by 18 | Viewed by 10668
Abstract
Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to consumers since they are perceived as [...] Read more.
Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to consumers since they are perceived as natural and potential sources of functional compounds. Research efforts conducted in this area over the years have allowed for an understanding of the main reactions occurring during fermentation related to microbial growth, enzyme activity, metabolite production, and physicochemical changes. As a result, scientists and technologists have been able to improve the fermentation process in terms of efficiency, safety, costs, and high-quality production of products. The aim of this review was to gather the most recent and relevant information about fermentation evolution during the last decades, focused on the application of emerging technologies for the development of fermented beverages as interesting products in the functional food market. Full article
(This article belongs to the Special Issue New Insights on Traditional Fermented Beverages)
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23 pages, 665 KB  
Review
Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide
by Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Juan Antonio Tamayo-Ramos, Antonio Cilla and Amparo Gamero
Beverages 2023, 9(2), 47; https://doi.org/10.3390/beverages9020047 - 2 Jun 2023
Cited by 12 | Viewed by 5959
Abstract
Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented [...] Read more.
Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages. Full article
(This article belongs to the Special Issue Health Beneficial Effects of Plant Beverages: From In Vitro to In Vivo Evidence)
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18 pages, 673 KB  
Review
Properties of Fermented Beverages from Food Wastes/By-Products
by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Voss and Manuela E. Pintado
Beverages 2023, 9(2), 45; https://doi.org/10.3390/beverages9020045 - 25 May 2023
Cited by 15 | Viewed by 7685
Abstract
Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. [...] Read more.
Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and product yield. This review provides an overview of recent research/developments in the field of new fermented beverages from by-products, and aspects related to their functionality, beyond the challenges of these new beverages. Full article
(This article belongs to the Special Issue Fruits and Fruit By-Products as Valuable Ingredients for Fermented Alcoholic and Non-alcoholic Beverages)
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18 pages, 316 KB  
Review
Measuring Wine Quality and Typicity
by Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
Beverages 2023, 9(2), 41; https://doi.org/10.3390/beverages9020041 - 4 May 2023
Cited by 16 | Viewed by 12410
Abstract
Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile [...] Read more.
Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development. Full article
(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section—Volume II)
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17 pages, 1625 KB  
Review
Functional Beverages in the 21st Century
by Mateusz Sugajski, Magdalena Buszewska-Forajta and Bogusław Buszewski
Beverages 2023, 9(1), 27; https://doi.org/10.3390/beverages9010027 - 14 Mar 2023
Cited by 17 | Viewed by 9822
Abstract
Underlying the dawn of humanity was primarily the search for food and access to drinking water. Over the course of civilization, there has been a significant increase in drinking water quality. By the average of the nutritional standards, the daily water demand is [...] Read more.
Underlying the dawn of humanity was primarily the search for food and access to drinking water. Over the course of civilization, there has been a significant increase in drinking water quality. By the average of the nutritional standards, the daily water demand is 2.5 L (also including liquid products such as tea, coffee, or soup). However, it is worth noticing that the need is strictly individual for each person and depends on two major factors, namely, epidemiological (sex, age state of health, lifestyle, and diet) and environmental (humidity and air temperature). Currently, our diet is more and more often enriched with isotonic drinks, functional drinks, or drinks bearing the hallmarks of health-promoting products. As a result, manufacturing companies compete to present more interesting beverages with complex compositions. This article will discuss both the composition of functional beverages and their impact on health. Full article
(This article belongs to the Special Issue Functional Beverages—Current Concepts Through to Implementation into the Food Chain)
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