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Beverages
Special Issues
Stability and Shelf Life of Beverages
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Stability and Shelf Life of Beverages

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (30 September 2020) | Viewed by 17340

Special Issue Editor

Prof. Dr. Simone Vincenzi

E-Mail Website
Guest Editor
Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Padua, Italy
Interests: wine proteins; wine stability; wine fining; plant proteins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is my pleasure to announce a new Special Issue of Beverages, entitled “Stability and Shelf Life of Beverages”.

Ensuring that beverages remain stable during the required shelf life is critical to their success in the marketplace. The instability of beverages, which can affect limpidity, aroma, and color, depends on many factors, including the presence of unstable compounds and the exposition to critical external factors such as temperature, oxygen, light, etc. It is important to better understand the mechanisms involved in the onset of instability to avoid this phenomenon and increase the shelf life of beverages.

Original and review papers are welcome for inclusion in this Special Issue that will focus primarily on the following:

  • Colloidal stability
  • Microbial stability
  • Improvement of beverage shelf life
  • Color and aroma stability
  • Light struck
  • Stability of spirits and liquors
  • Packaging and beverage stability and shelf life

Prof. Dr. Simone Vincenzi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine
  • beer
  • juices
  • spirits
  • proteins
  • polyphenols
  • riboflavin
  • aromatic compounds
  • oxidation
  • packaging

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

20 pages, 2957 KiB  
Article
The Effect of Pasteurization and Shelf Life on the Physicochemical, Microbiological, Antioxidant, and Sensory Properties of Rose Apple Cider during Cold Storage
by Chukwan Techakanon and Chirat Sirimuangmoon
Beverages 2020, 6(3), 43; https://doi.org/10.3390/beverages6030043 - 3 Jul 2020
Cited by 17 | Viewed by 11609
Abstract
Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were compared. The [...] Read more.
Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were compared. The effects of pasteurization conditions on physicochemical properties, microbial safety, antioxidant capacity, and sensory properties of the cider were investigated during storage for 6 months at refrigerated temperature. The unpasteurized cider had 5.9% ethanol content with TSS of 4.1 °Brix. Alcohol content of this treatment group increased while TSS decreased during storage, as effects of continuing fermentation. Pasteurization at 63 or 71 °C effectively prolonged cider shelf life to 3 and 6 months, respectively. Nonetheless, the processing significantly decreased contents of ascorbic acid and antioxidants and affected sensory profile of the cider. Principal component analysis (PCA) indicated storage time as the dominant factor determining cider quality. Trained panelists in the sensory study perceived more intense sweetness, less sourness, and less flavor in the pasteurized samples compared to the control group. The pasteurization conditions 71 °C for 6 s achieved microbiological safety and resulted in desirable sensory quality for up to 6 months of shelf life. Full article
(This article belongs to the Special Issue Stability and Shelf Life of Beverages)
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14 pages, 240 KiB  
Article
The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer
by Vinko Krstanović, Kristina Habschied, Jasmina Lukinac, Marko Jukić and Krešimir Mastanjević
Beverages 2020, 6(1), 7; https://doi.org/10.3390/beverages6010007 - 6 Feb 2020
Cited by 12 | Viewed by 4646
Abstract
The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the [...] Read more.
The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the commercial shelf life (6 months) in regards to beer 2 produced completely out of barley malt. Raw materials, worts, and beers were analyzed before and after production and over the period of 6-month storage. All analyses were done in accordance with the European Brewery Convention methods. Beer 1 resulted in a more desirable wort composition considering the total, high molecular weight (HMW) proteins, and viscosity. Beer 1 had less total proteins and polyphenols, lower viscosity and color, and higher starting clarity than beer 2. Haze measurements showed that even though beer 1 had lower starting haze, it resulted in significantly less colloidal stability during the storage of 6 months, in comparison to beer 2. The results indicate that the production of light lager beer using unmalted wheat in grist could be acceptable for colloidal stability only if such beer is to be stabilized by operations that ensure the removal of haze inducers (primarily haze active proteins). Full article
(This article belongs to the Special Issue Stability and Shelf Life of Beverages)
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