Beverages

The aim of our study is to investigate the factors that drive craft beer consumption choices in Italy. To this end, we simultaneously analyze purchase intentions and actual craft beer consumption. The theoretical approach took into account the main doctrinal frameworks, particularly those most widely used in marketing studies. Through PLS-SEM analysis (partial least squares structural equation modeling), we examine how consumption habits, liking, appeal, territorial identities, and perceived quality shape intentions and also the actual behavior of Italian consumers towards craft beer. The results highlight how attractiveness and interest in the craft beer phenomenon, lifestyle, and curiosity for new flavors and aromas demonstrate an openness to craft beer and a new cultural identity among consumers. In many cases, respondents stated that they wanted to support local craft breweries and the local economy. Consumer trust in agri-food products is closely linked to their perception of authenticity and compliance with quality and safety standards. A better understanding of these aspects could help everyone involved in the entire supply chain implement more effective and targeted campaigns.

Accurately evaluating and quantifying microbial spoilage on wine grapes is a major challenge, especially in machine-harvested fruit that is no longer intact as a cluster when it arrives at the winery and cannot be visually inspected. The goal of the study was, using an infrared spectroscopy-based analytical system, to establish a unitless quantitative number that would reflect complex microbial spoilage and could be applied for all types of grapes with only one calibration model. Grapes (cultivars Riesling, Chenin Blanc, Chardonnay, Zinfandel and Petite Sirah) were hand-harvested in two consecutive vintages and separated in the vineyard into visually healthy clusters and infected grapes. Grapes were blended with increasing infection levels between 0 and 20% and models were created using known spoilage indicators. The resulting formula can be used to calculate a weighted index that reflects the microbial infection status of the grape material. Using a common spectroscopy instrument that is already present in larger wineries, the Grape Health Index allows for a quantitative quality assessment within two minutes at the test stand before the grape material is accepted. When visual inspection is not an option, this can help to make data-based quality and blending decisions at a very early stage.

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties.