Beverages

20 pages, 4558 KB

Open AccessArticle

Characterization of Volatile Compounds in Traditional Mexican Cocoa-Based Beverages and Their Application in Flavored Milks

by Lucía Abadía-García, Edgar Ayala-Padilla, Pedro A. Vázquez-Landaverde, María del Carmen Cortez-Trejo and Silvia L. Amaya-Llano

Beverages 2025, 11(5), 130; https://doi.org/10.3390/beverages11050130 - 2 Sep 2025

Abstract

Traditional Mexican non-alcoholic, cocoa-based beverages are a relevant part of the gastronomy of the country. This study aimed to identify the volatile compound profile of three traditional beverages from Mexican gastronomy, including Pozol, Chilate, and Cacahuatole, and evaluate the acceptability of milks incorporating [...] Read more.

Traditional Mexican non-alcoholic, cocoa-based beverages are a relevant part of the gastronomy of the country. This study aimed to identify the volatile compound profile of three traditional beverages from Mexican gastronomy, including Pozol, Chilate, and Cacahuatole, and evaluate the acceptability of milks incorporating their traditional flavors. Chemical composition was determined, and volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS). The results showed the Mexican beverages are rich in carbohydrates (70.3–78.2% d.b.), proteins (9.3–16% d.b.), and fat (8.8–11.7% d.b.) due to corn, rice, broad beans, and cocoa ingredients. GC revealed volatile profiles, with Pozol containing 148, Chilate 104, and Cacahuatole 109 compounds, mainly terpenes, pyrazines, aldehydes, and phenolics. Nixtamalization, cocoa roasting, and ingredient variations influenced the volatile composition and sensory attributes. Multivariate analysis distinguished the beverages based on their volatile composition, revealing ingredient-dependent variations. Artificial flavors replicating these profiles were developed and incorporated into milks, which were evaluated by a trained sensory panel using the Check-All-That-Apply (CATA) method. Sensory analysis confirmed that key aromatic compounds contributed to flavor perception. This work identified for the first time the volatile compounds of traditional Mexican cocoa-based beverages, namely, Pozol, Chilate, and Cacahuatole, and provides insight into the role of traditional preparation methods in the development of flavor profiles. On the other hand, this study highlights the potential for incorporating traditional Mexican beverage flavors into commercial milk for novel product development. Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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3 pages, 212 KB

Open AccessCorrection

Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27

by Ameni Abdi, Emna Gatri, Pasquale Filannino, Sana M’Hir and Lamia Ayed

Beverages 2025, 11(5), 129; https://doi.org/10.3390/beverages11050129 - 2 Sep 2025

Abstract

In the original publication [...] Full article

19 pages, 378 KB

Open AccessArticle

Assessment of Sour Taste Quality and Its Relationship with Chemical Parameters in White Wine: A Case of Koshu Wine

by Fumie Watanabe-Saito, Anna Suzudo, Masashi Hisamoto and Tohru Okuda

Beverages 2025, 11(5), 128; https://doi.org/10.3390/beverages11050128 - 1 Sep 2025

Abstract

This study aimed to clarify the sensory characteristics of Koshu wine, which is the most popular white wine produced in Japan, by identifying descriptive terms for sour taste, a primary aspect of wine flavor. A sensory evaluation generated 56 terms related to sour [...] Read more.

This study aimed to clarify the sensory characteristics of Koshu wine, which is the most popular white wine produced in Japan, by identifying descriptive terms for sour taste, a primary aspect of wine flavor. A sensory evaluation generated 56 terms related to sour taste quality. Some terms were categorized on the basis of the timing of perception— immediately after sipping, holding in the mouth, and after swallowing—while others were classified as expressing “temporal change”, “overall impression terms”, or “metaphorical terms”. From these, 12 terms—“fresh”, “stand out”, “sharp”, “soft”, “round”, “gentle”, “bright”, “duration”, “crisp”, “intensity”, “mild”, and “calm”—were selected, with definitions and reference standards (materials or examples that represent each characteristic) established. A trained sensory panel evaluated 16 Koshu wines, revealing significant differences in all sour taste quality terms except “duration”. The evaluation of “duration” may require improvement. Correlation analysis indicated that pH was strongly associated with “sharp” sour taste immediately after sipping, while titratable acidity and pH correlated with “round” and “gentle” sour taste when the wine was held in the mouth. Total acidity was linked to the duration of sour taste. Applying the sour taste quality terms determined from this study will enable the quantification of the sour taste quality of wines. Full article

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

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20 pages, 766 KB

Open AccessArticle

Elderly People’s Evaluation and Understanding of Vegetable Beverages Based on Brazil Nuts (Betholletia excelsa)

by Victor Jonas da Rocha Esperança, Isabelle Paes Leme de Castro, Cinthia de Carvalho Couto, Aline Vieira de Matos Macedo, Daniela de Grandi Castro Freitas de Sá, Janine Passos Lima and Otniel Freitas-Silva

Beverages 2025, 11(5), 127; https://doi.org/10.3390/beverages11050127 - 1 Sep 2025

Abstract

Plant-based beverages are a viable alternative for elderly consumers because of their practicality and sustainable appeal. The use of Brazil nuts for these beverages is relevant because of the added value given to the country’s agrobiodiversity and the nuts’ nutritional quality, including their [...] Read more.

Plant-based beverages are a viable alternative for elderly consumers because of their practicality and sustainable appeal. The use of Brazil nuts for these beverages is relevant because of the added value given to the country’s agrobiodiversity and the nuts’ nutritional quality, including their high selenium content. This study aimed for the understanding and acceptance by elderly people of a vegetable beverage made from Brazil nuts and fruit. The investigation was divided into two parts: (1) development and sensory analysis of Brazil nut beverages, and (2) consumers’ perception, choice, and influencing factors for these beverages. In the first stage, four beverages were formulated with different fruit pulps. A total of 100 elderly individuals (>60 years; 69% female) evaluated the sensory acceptance and purchase intention of the beverages. In the second stage, an online questionnaire was applied to 220 elderly individuals (>60 years-old; 52.7% female), which consisted of a choice test of nut beverage packages, a food neophobia scale, and questions about vegetable beverage consumption. The study showed that the selenium claim was one of the most relevant factors in the choice, demonstrating that using Brazil nuts can boost beverage purchases. Further tests are still needed to improve the attributes, such as sweet taste and appearance. Despite this, the blend of Brazil nuts with fruits positively influenced the choice and acceptance of these products by elderly individuals. Full article

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18 pages, 492 KB

Open AccessReview

Consumer Psychology in Functional Beverages: From Nutritional Awareness to Habit Formation

by Tariq A. Alalwan

Beverages 2025, 11(5), 126; https://doi.org/10.3390/beverages11050126 - 1 Sep 2025

Abstract

The functional beverage sector has experienced a remarkable transformation driven by evolving consumer decision-making patterns emphasizing therapeutic benefits alongside taste preferences. This comprehensive narrative review investigates how consumer psychology, neurobiological processes, and scientific product development converge through a hierarchical framework illustrating their dynamic [...] Read more.

The functional beverage sector has experienced a remarkable transformation driven by evolving consumer decision-making patterns emphasizing therapeutic benefits alongside taste preferences. This comprehensive narrative review investigates how consumer psychology, neurobiological processes, and scientific product development converge through a hierarchical framework illustrating their dynamic interactions. Today’s consumers exhibit unprecedented sophistication when assessing bioactive ingredients, conducting independent research using scientific databases rather than relying on conventional marketing. Our analysis explores mechanisms underlying habit development, behavioral adaptation, and social proof factors driving functional beverage integration into daily routines. We trace evolution from broad-spectrum wellness drinks toward personalized nutrition solutions, recognizing individual metabolic requirements, with consumers viewing these products as preventive health investments requiring evidence-based validation. Key findings underscore the importance of clinically validated formulations at therapeutic dosages, nutritional transparency, and understanding consumer psychology for fostering lasting consumption behaviors driven by cost–benefit analysis. Results indicate future innovations must merge sophisticated bioactive delivery technologies with insights into consumer information-seeking patterns, social validation processes, and evidence-driven decision-making mechanisms. Full article

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55 pages, 2972 KB

Open AccessFeature PaperReview

The Impact of Brewing Methods on the Quality of a Cup of Coffee

by Alessandro Genovese, Nicola Caporaso and Antonietta Baiano

Beverages 2025, 11(5), 125; https://doi.org/10.3390/beverages11050125 - 25 Aug 2025

Abstract

A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean [...] Read more.

A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean defects, density) with a notable degree of subjectivity, as consumer sensory perception is ultimately decisive. The brewing technique is described as a critical determinant of the final chemical, physical, and sensory attributes. Key parameters such as aroma profile, pH, titratable acidity, total and filtered solids, lipid and fatty acid content, viscosity, foam (crema), and colorimetric indices are detailed as essential metrics in coffee quality evaluation. Roasting creates most of coffee’s key aroma compounds. The brewing method further shapes the extraction of both volatile and other bioactive compounds like caffeine, chlorogenic acids, and lipids. Brewing methods significantly affect acidity, “body,” and crema stability, while water quality, temperature, and pressure are shown to impact extraction results and sensory properties. Attention is paid to how methods such as Espresso, filter, French press, and cold brew yield distinct physicochemical and sensory profiles in the cup. Overall, the review highlights the multifaceted nature of coffee cup quality and the interplay between raw material, processing, and preparation, ultimately shaping the coffee sensory experience and market value. Full article

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14 pages, 772 KB

Open AccessArticle

Development and Validation of a Fast UHPLC–HRMS Method for the Analysis of Amino Acids and Biogenic Amines in Fermented Beverages

by Simone Delaiti, Roberto Larcher, Stefano Pedò and Tiziana Nardin

Beverages 2025, 11(5), 124; https://doi.org/10.3390/beverages11050124 - 22 Aug 2025

Abstract

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While [...] Read more.

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While this technique allows for the detection of several compounds, it is often associated with scarce accuracy and poor resolution. To counteract the drawbacks, in this study, we aimed to develop a fast, simple, and effective method that combines the use of ultra-high-performance liquid chromatography (UHPLC) and high-resolution mass spectrometry (HRMS) to quantify underivatized FAAs and BAs in FBs. The method was successfully developed and validated: it allowed for the accurate and precise quantification of 20 FAAs—including leucine and isoleucine—and 12 BAs in just 12 min. Its applicability was demonstrated on commercial samples of wines, beers, ciders, saké, and vinegars. Full article

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

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15 pages, 361 KB

Open AccessArticle

Caffeine Consumption and Risk Assessment Among Adults in Saudi Arabia: A Cross-Sectional Study

by Lulu A. Almutairi, Abdullah A. Alsayari and Amani S. Alqahtani

Beverages 2025, 11(4), 123; https://doi.org/10.3390/beverages11040123 - 21 Aug 2025

Abstract

Background/Objectives: This study aimed to assess the consumption of caffeinated beverages and the associated caffeine intake among Saudi adults, alongside a quantitative risk assessment using the hazard quotient (HQ) approach. Methods: A cross-sectional study was conducted, utilizing a validated Arabic Beverage Frequency Questionnaire [...] Read more.

Background/Objectives: This study aimed to assess the consumption of caffeinated beverages and the associated caffeine intake among Saudi adults, alongside a quantitative risk assessment using the hazard quotient (HQ) approach. Methods: A cross-sectional study was conducted, utilizing a validated Arabic Beverage Frequency Questionnaire to collect data on beverage consumption patterns. The participants reported the type, frequency, and quantity of caffeinated beverages consumed. We also calculated caffeine intake and assessed the associated health risks. Data were collected from 4367 participants across 13 regions in Saudi Arabia. Results: This study involved adult participants (18–65 years), with 45% females and 55% males. The mean age of the participants is 35 years. The participants reported the type, frequency, and quantity of caffeinated beverages consumed through a self-reported online survey. The most commonly consumed caffeinated beverages were Saudi coffee (79%), soft drinks (75%), and sweetened tea (69.3%). The highest consumption was observed in the 30–44 age group. The mean daily caffeine intake was 131 ± 1.4 mg/day (145 ± 2.3 mg/day for males, 120 ± 1.8 mg/day for females). Although female participants consumed more beverages, male participants had higher caffeine intake (p = 0.000). The mean HQ for caffeine exposure was 0.32, with a 95th percentile of 0.33, indicating no significant risk. Pregnant and lactating women’s caffeine intake also remained within safe limits. Conclusions: The average caffeine intake among Saudis is below 400 mg/day, suggesting no immediate health concerns. However, public health initiatives should focus on educating specific population groups about the safe limits of caffeine consumption. Full article

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

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14 pages, 1367 KB

Open AccessArticle

Understanding the Sensory Influences of Oak in the Production of Smoke-Affected Wines: A Case Study with Cabernet Sauvignon

by Jenna A. Fryer and Elizabeth Tomasino

Beverages 2025, 11(4), 122; https://doi.org/10.3390/beverages11040122 - 21 Aug 2025

Abstract

Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated [...] Read more.

Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated eight smoke-affected wines across three vintages from commercial production to assess how oak influences smoke-related flavors. Each vintage explored a different usage of oak, including oak origin, oak chips with carbon fining, and potential carryover of flavors through reused barrels. Wines were assessed using descriptive analysis, with intensity ratings collected for seven attributes representing smoke-related and typical wine flavors. Results showed that American oak reduced the perception of smoke-related flavors compared to French oak. The use of oak chips, both alone and with carbon fining, did not improve the flavor profile. This suggests that combining treatments should be approached with caution, especially when strategies target smoke taint mitigation through different mechanisms. Sensory results also indicated no evidence of smoke flavor carryover from using barrels that previously held smoke-affected wine. Overall, this work showed that oak can influence sensory profile of smoke-affected wines and consideration of different wine production practices can be beneficial when faced with a smoke-impacted vintage. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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14 pages, 1236 KB

Open AccessArticle

Physicochemical Properties and Antioxidant Profile of a Fermented Dairy Beverage Enriched with Coffee By-Products

by Maria Alexandraki, Ioannis Maisoglou, Michalis Koureas, Vasiliki Kossyva, Anastasia Tzereme, Ermioni Meleti, Mariastela Vrontaki, Vasileios Manouras, Lamprini Dimitriou, Eleni Malissiova and Athanasios Manouras

Beverages 2025, 11(4), 121; https://doi.org/10.3390/beverages11040121 - 20 Aug 2025

Abstract

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high [...] Read more.

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high natural antioxidant content to improve nutritional and functional properties. SCG was extracted via aqueous solid–liquid extraction and lyophilized; its extract was incorporated into goat milk–fructose blends at 0%, 1%, and 2% (w/v). Analyses included physicochemical characterization (pH, acidity, fat, and protein), total phenolic content, and antioxidant capacity via DPPH assay, alongside consumer sensory evaluation for acceptance and purchase intent. Results demonstrated that higher SCG extract levels significantly increased pH, phenolic concentrations, and radical scavenging activity while reducing titratable acidity. The 2% SCG formulation achieved the highest overall, taste, and aftertaste acceptance and purchase intention. These findings suggest that SCG-enriched goat dairy beverages are feasible functional foods with enhanced antioxidant properties and consumer appeal, promoting valorization of coffee by-products. Full article

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13 pages, 476 KB

Open AccessArticle

A Rising Tide of Green: Unpacking Predictors of New Zealand Consumers’ Willingness to Drink, Pay a Price Premium, and Promote Micro-Algae-Based Beverages

by Meike Rombach and David L Dean

Beverages 2025, 11(4), 120; https://doi.org/10.3390/beverages11040120 - 20 Aug 2025

Abstract

In Australasian countries such as New Zealand, algae consumption is gaining in popularity within consumer markets. Beverages containing macro-algae, like kelp, and those containing micro-algae, such as spirulina, are considered novel products. While consumer preferences for algae-based products are well explored, less attention [...] Read more.

In Australasian countries such as New Zealand, algae consumption is gaining in popularity within consumer markets. Beverages containing macro-algae, like kelp, and those containing micro-algae, such as spirulina, are considered novel products. While consumer preferences for algae-based products are well explored, less attention has been given to beverages, despite their importance for consumers, specifically those interested in health and well-being. The present study is dedicated to this research gap and investigates the key factors driving and hindering New Zealand consumers’ willingness to drink, pay a price premium, and spread word of mouth about micro-algae-based beverages, such as tea, smoothies, and cuppa soups. Theoretically, the present study is grounded in a seminal Australasian driver and barrier model of seaweed consumption. The current research design both confirms and extends the consumer behaviours previously examined. An online consumer study was distributed and collected via an opt-in panel provider, resulting in 437 responses. Consumers mirroring the NZ population in age, gender, and household income were the target sample, and descriptive statistics and a quantitative analysis via a partial least squares structural analysis served as the methodological foundation for the study. Food neophilia and involvement with algae were significant drivers for all three behavioural intentions investigated. Food neophobia was a significant inhibitor to the willingness to drink but not significantly related to the willingness to pay a price premium or spread word of mouth. Consumer perceptions of product attributes were a significant driver of New Zealand consumers’ willingness to spread word of mouth. The study provides best practice recommendations for marketers in Australasian beverage industries. In terms of its theoretical merit, two aspects stand out. Micro-algae beverages are an emerging beverage product category in Australasian markets, requiring wider exploration and complementary consumer research dedicated to algae-based food items. The focus on food neophobia and neophilia is original, as it helps to understand the barriers and drivers essential to beverages. In contrast to food items, beverages cannot hide novel ingredients such as micro-algae, making them simultaneously more appealing to food neophilic consumers and extremely challenging to food neophobic consumers. Full article

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21 pages, 546 KB

Open AccessArticle

Chemical and Sensory Characterization of Carob Spirits According to Different Distillation Systems

by Clara López-Colom, Julio Andazola, Carles Bargalló-Guinjoan, Juan José Rodríguez-Bencomo and Francisco López

Beverages 2025, 11(4), 119; https://doi.org/10.3390/beverages11040119 - 15 Aug 2025

Abstract

Carob is the legume of the carob tree (Ceratonia siliqua L.), which is cultivated in many parts of the Mediterranean area. It is mainly used as animal feed and in the formulations of human foods. Due to the high concentration of sugars [...] Read more.

Carob is the legume of the carob tree (Ceratonia siliqua L.), which is cultivated in many parts of the Mediterranean area. It is mainly used as animal feed and in the formulations of human foods. Due to the high concentration of sugars in carob pods, this fruit could be used as a raw material to produce distillates. In this study, the effect of the distillation system (Charantais alembic versus Charantais alembic with column) on the chemical and sensory characteristics, as well as on the ethanol yield of carob spirits, was analyzed. The ethanol recovery using Charantais alembic was 74.9%, and for Charantais alembic with column, it was 85.8%. Regarding the chemical composition, esters, furanic compounds, and alcohols were the most abundant compounds in the distillates. Principal component analysis was used to identify the different distillate fractions, first distillations, and residues. Nevertheless, the corresponding distillate fractions for both distillation systems were plotted near to each other due to the similar concentration of the volatile compounds. The spirits obtained from both distillation systems were not differentiated by organoleptic triangular and two-alternative forced-choice (2-AFC) tests according to the results of the semi-trained and professional panels. Both spirits were sensorial characterized as floral, fruity, and alcoholic. Full article

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18 pages, 578 KB

Open AccessArticle

Aroma Enhancement of La Mancha White Wines Using Coupage Technique

by María Osorio Alises, Eva Sánchez-Palomo, Pedro Miguel Izquierdo Cañas and Miguel Ángel González Viñas

Beverages 2025, 11(4), 118; https://doi.org/10.3390/beverages11040118 - 13 Aug 2025

Abstract

Volatile compounds and aroma sensory profile of wines were researched in order to determine the effect of the coupage technique using monovarietal young white wines from La Mancha region. To conduct this study, the aroma compositions of Airén, Chardonnay, and Vermentino monovarietal wines [...] Read more.

Volatile compounds and aroma sensory profile of wines were researched in order to determine the effect of the coupage technique using monovarietal young white wines from La Mancha region. To conduct this study, the aroma compositions of Airén, Chardonnay, and Vermentino monovarietal wines and the wines obtained by blending monovarietal wines were extensively studied. Free aroma compounds were isolated by solid phase extraction (SPE) using dichloromethane and then analyzed by gas chromatography–mass spectrometry (GC-MS). Sensory aroma profile was determined using Quantitative Descriptive Sensory Analysis (QDA). Seventy-one (71) free aroma compounds were identified and quantified. C₆ and benzenic compounds were the principal groups of varietal aroma compounds in Airén and Chardonnay wines. The varietal aroma of monovarietal Vermentino wines is characterized by higher concentrations of terpene and C₁₃-norisoprenoids compounds. Wines obtained by the blending of monovarietal wines showed a higher concentration of principal aroma compounds of monovarietal wines and exhibited a higher sensory complexity than the monovarietal wines. The coupage technique intensified the principal sensory properties of Airén, Chardonnay, and Vermentino monovarietal wines and these were scored very positively by wine assessors, especially when the different grape variety contents of the blended monovarietal wines were split equally at 33% each, which provided wines with more aroma typicity than monovarietal wines. Full article

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

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22 pages, 3454 KB

Open AccessArticle

All Eyes on Me: The Influence of the Bourbon Label Design on Consumer Willingness-to-Pay

by Yang (John) Zhuang, Scott Taylor, Jr. and Cortney Norris

Beverages 2025, 11(4), 117; https://doi.org/10.3390/beverages11040117 - 11 Aug 2025

Abstract

This study examines how bourbon label design complexity and local product information influence consumers’ willingness-to-pay (WTP), while considering the moderating effects of objective bourbon knowledge and age. Using artificially intelligent (AI) generated bourbon labels varying in complexity, data were collected from American bourbon [...] Read more.

This study examines how bourbon label design complexity and local product information influence consumers’ willingness-to-pay (WTP), while considering the moderating effects of objective bourbon knowledge and age. Using artificially intelligent (AI) generated bourbon labels varying in complexity, data were collected from American bourbon consumers (n = 276) through an online survey. The results indicate that consumers’ preference for label simplicity positively influences WTP for bourbons with concise labels, while preference for locality shows positive associations with WTP across all label types. Objective bourbon knowledge negatively moderates the relationship between simplicity preference and WTP for concise labels, as well as between locality preference and WTP for complex labels. Age positively moderates the relationship between locality preference and WTP, particularly for moderately concise labels. These findings provide practical implications for bourbon producers in designing labels that effectively communicate product information while meeting diverse consumer preferences across different market segments. The study contributes to the limited research on bourbon label design and extends the application of General Evaluability Theory in the spirits industry. Full article

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27 pages, 2560 KB

Open AccessArticle

Predicting Wine Quality Under Changing Climate: An Integrated Approach Combining Machine Learning, Statistical Analysis, and Systems Thinking

by Maja Borlinič Gačnik, Andrej Škraba, Karmen Pažek and Črtomir Rozman

Beverages 2025, 11(4), 116; https://doi.org/10.3390/beverages11040116 - 11 Aug 2025

Abstract

Climate change poses significant challenges for viticulture, particularly in regions known for producing high-quality wines. Wine quality results from a complex interaction between climatic factors, regional characteristics, and viticultural practices. Methods: This study integrates statistical analysis, machine learning (ML) algorithms, and systems thinking [...] Read more.

Climate change poses significant challenges for viticulture, particularly in regions known for producing high-quality wines. Wine quality results from a complex interaction between climatic factors, regional characteristics, and viticultural practices. Methods: This study integrates statistical analysis, machine learning (ML) algorithms, and systems thinking to assess the extent to which wine quality can be predicted using monthly weather data and regional classification. The dataset includes average wine scores, monthly temperatures and precipitation, and categorical region data for Slovenia between 2011 and 2021. Predictive models tested include Random Forest, Support Vector Machine, Decision Tree, and linear regression. In addition, Causal Loop Diagrams (CLDs) were constructed to explore feedback mechanisms and systemic dynamics. Results: The Random Forest model showed the highest prediction accuracy (R² = 0.779). Regional classification emerged as the most influential variable, followed by temperatures in September and April. Precipitation did not have a statistically significant effect on wine ratings. CLD models revealed time delays in the effects of adaptation measures and highlighted the role of perceptual lags in growers’ responses to climate signals. Conclusions: The combined use of ML, statistical methods, and CLDs enhances understanding of how climate variability influences wine quality. This integrated approach offers practical insights for winegrowers, policymakers, and regional planners aiming to develop climate-resilient viticultural strategies. Future research should include phenological phase modeling and dynamic simulation to further improve predictive accuracy and system-level understanding. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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19 pages, 1756 KB

Open AccessArticle

Addition of β-Cyclodextrin or Gelatin Ιmproves Organoleptic and Physicochemical Attributes of Aronia Juice

by Kalliopi Gkoutzina, Ioannis Mourtzinos and Dimitrios Gerasopoulos

Beverages 2025, 11(4), 115; https://doi.org/10.3390/beverages11040115 - 6 Aug 2025

Abstract

Aronia juice is well-known for its high nutritional and biological value, due to its polyphenol content, which has a powerful antioxidant effect. However, the high polyphenol content of aronia juice is associated with an astringent flavor, which diminishes consumer acceptance. To improve the [...] Read more.

Aronia juice is well-known for its high nutritional and biological value, due to its polyphenol content, which has a powerful antioxidant effect. However, the high polyphenol content of aronia juice is associated with an astringent flavor, which diminishes consumer acceptance. To improve the flavor of aronia juice, β-cyclodextrin (0–2% w/v) or gelatin (0–0.4 mg/L) were added before pasteurization. The juice samples were first examined organoleptically, and monitored for total phenolic compounds, antioxidant capacity, total flavonoids, total monomeric anthocyanins, polymeric color, pH, total soluble solids, and color. The organoleptic test demonstrated that both β-cyclodextrin and gelatin juice aroma reduced astringency and increased sweetness, whereas β-cyclodextrin also reduced juice aroma. β-cyclodextrin significantly increased polymeric color and total soluble solids (p < 0.05), whereas antioxidant activity, total flavonoids, and monomeric anthocyanins remained unchanged compared to the unpasteurized control. In contrast, the addition of gelatin dramatically reduced total phenolic compounds, antioxidant capacity, and total flavonoids, while enhancing polymeric color and maintaining monomeric anthocyanins with minor decreases relative to pre-pasteurization levels (p < 0.05). A consumer study was conducted with control juice and juices with 2% w/v β-cyclodextrin or 0.4 mg/L gelatin added. The results confirmed the change in flavor profile by masking or removing astringency and astringent aftertaste, as well as increasing sweetness, which significantly improved overall acceptability (p < 0.05). Full article

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

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18 pages, 990 KB

Open AccessArticle

Non-Conventional Yeasts for Beer Production—Primary Screening of Strains

by Polina Zapryanova, Yordanka Gaytanska, Vesela Shopska, Rositsa Denkova-Kostova and Georgi Kostov

Beverages 2025, 11(4), 114; https://doi.org/10.3390/beverages11040114 - 6 Aug 2025

Abstract

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which [...] Read more.

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which have different technological characteristics compared to standard representatives of the Saccharomyces genus. One of the important characteristics of the non-Saccharomyces group is the richer enzyme profile, which leads to the production of beverages with different taste and aroma profiles. The aim of this study was to investigate sweet and hopped wort fermentation with seven strains of active dry non-conventional yeasts of Lachancea spp., Metschnikowia spp., Torulaspora spp. and a mixed culture of Saccharomyces cerevisiae and Torulaspora delbrueckii. One ale and one lager active dry yeast strain were used as control strains. The extract consumption, ethanol production, degree of fermentation, pH drop, as well as the yeast secondary metabolites formed by the yeast (higher alcohols, esters and aldehydes) in sweet and hopped wort were investigated. The results indicated that all of the studied types of non-conventional yeasts have serious potential for use in beer production in order to obtain new beer styles. For the purposes of this study, statistical methods, principle component analysis (PCA) and correlation analysis were used, thus establishing the difference in the fermentation kinetics of the growth in the studied species in sweet and hopped wort. It was found that hopping had a significant influence on the fermentation kinetics of some of the species, which was probably due to the inhibitory effect of the iso-alpha-acids of hops. Directions for future research with the studied yeast species in beer production are presented. Full article

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

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15 pages, 1541 KB

Open AccessCommunication

Effect of Non-Thermal Treatments of Clear Apple Juice on Exogenous Pectinases

by Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Barreto, Dario Pavon Vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani and Heidi Halbwirth

Beverages 2025, 11(4), 113; https://doi.org/10.3390/beverages11040113 - 6 Aug 2025

Abstract

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin [...] Read more.

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin esterase) commonly used in juice processing for clarification of juices. The inactivation of these enzymes after processing is mandatory by European law. Clear apple juice was treated with both non-thermal processing methods, as well as with thermal pasteurization as the standard method. For HPP, 3 pressures (250, 450, and 600 MPa) and different holding times (from 2 to 12 min) were tested. For PEF, 3 electric field intensities (10, 13, and 15 kV/cm) and different specific energy values (from 121 to 417 kJ/kg). Standard thermal pasteurization resulted in a complete inactivation of all tested pectinases. HPP treatment only showed marginal effects on polygalacturonase and pectin transeliminase at the highest pressure and holding times, which are beyond levels used in industrial settings. For PEF, dependence upon high electric field strength and specific energy values was evident; however, here too, the effect was only moderate at the levels attainable within the scope of this study. Assuming a continued linear relationship, usable results could be achieved in an industrial setting, albeit under more extreme conditions. Full article

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

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Open AccessArticle

Mixture Design and Kano Model for a Functional Chickpea and Hibiscus Beverage

by Fernando López-Cardoso, Nayely Leyva-López, Erick Paul Gutiérrez-Grijalva, Rosabel Vélez de la Rocha, Luis Angel Cabanillas-Bojórquez, Josué Camberos-Barraza, Feliznando Isidro Cárdenas-Torres and José Basilio Heredia

Beverages 2025, 11(4), 112; https://doi.org/10.3390/beverages11040112 - 4 Aug 2025

Abstract

The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize [...] Read more.

The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize flavor sensory acceptance, antioxidant capacity, and anthocyanin content using a mixture design and characterize the optimal formulation. An extreme vertices mixture design was employed, with fixed proportions of chickpea beverage (66.5%) and inulin (2%), while varying the proportions of hibiscus decoction, monk fruit, and cinnamon powder. Additionally, the Kano model was used to classify the beverage’s attributes. The optimized formulation consisted of 31.41% hibiscus decoction, 0.48% monk fruit, and 0.61% cinnamon powder, achieving 329.2 µmol TE/100 mL (antioxidant capacity), 3.567 mg C3GE/100 mL (anthocyanin content), and a flavor rating of 6.2. The Kano model classified good taste, functional properties, monk fruit sweetening, and chickpeas as attractive attributes, with functional properties obtaining the highest satisfaction index (0.88). These results demonstrate that employing a mixture design is an effective tool to enhance health-related aspects and consumer acceptance. Additionally, the incorporation of the Kano model provides a broader perspective on the development of functional beverages by identifying key attributes that influence product acceptance and market success. Full article

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