Beverages

Protected Designations of Origin (PDOs) are a cornerstone of the European wine sector, supporting quality, identity, and reputation. However, declining consumption and global competition threaten these systems, especially in mature markets. This pilot study explores how institutional design, production capacity, and strategic positioning influence regional wine competitiveness. Using a qualitative System Dynamics (SD) approach based on Causal Loop Diagram (CLD) analysis of literature and secondary data, it examines the hypothetical integration of the Franciacorta DOCG and the Oltrepò Pavese Metodo Classico DOC, two prominent Italian wine appellations in northern Lombardy, into a unified system named here “Grande Franciacorta”. The resulting CLD is hypothesis-generating and identifies hypothesized feedback mechanisms: reinforcing loops of branding, production capacity, and organizational capability, constrained by balancing loops of land availability, perceived exclusivity, and institutional resistance. It suggests that regulatory coordination alone may be insufficient and that early, coordinated investment in branding may be necessary to stimulate self-reinforcing growth, provided that governance aligns stakeholders, manages expansion, and preserves premium exclusivity. We did not run a stock-and-flow simulation or empirical test; the results are propositions for future quantitative assessment. The contribution shows how the timing of reputation-building and capacity expansion interacts with territorial and institutional constraints, with implications for geographical-indication policy and regional governance. The paper advances the policy debate on geographical indications by proposing a dynamic framework for adapting PDO systems to market shifts, with implications for regional governance and wine-sector development.

Driven by shifting cultural paradigms, increasing health consciousness, and evolving regulatory environments, the global market for non-alcoholic and low-alcohol (NoLo) beverages is experiencing rapid expansion. This review provides a comprehensive synthesis of the NoLo beverage sector by integrating public health implications, regulatory frameworks, technological developments and consumer behavioral dynamics. The epidemiological burden of conventional alcohol consumption is examined alongside the physiological rationale supporting the widely adopted 0.5% alcohol by volume (ABV) threshold. Furthermore, global regulatory fragmentations, such as strict UK labeling laws versus broader EU and US standards, are highlighted as major sources of trade barriers and consumer confusion. From a technological standpoint, physical dealcoholization processes (including reverse osmosis, spinning cone columns, vacuum evaporation, and dialysis) and biological approaches (such as arrested fermentation and maltose-negative yeast strains) are critically evaluated across wine, beer and spirit-free matrices. Focus is directed toward formulation challenges aimed at mitigating sensory deficits, including texture restoration using hydrocolloids, sweetness management and the replication of ethanol-induced trigeminal burn through pungent compounds. Finally, the public health debate surrounding substitution versus addition effects of NoLo products is addressed, alongside the risks associated with “alibi marketing,” concluding with the outline of future research priorities encompassing longitudinal epidemiological monitoring, neurochemical priming mechanisms and legal framework harmonization.

Aronia (Aronia melanocarpa, black chokeberry) is characterized by a very high content of polyphenolic compounds and relatively low concentrations of fermentable sugars, which limits its direct consumption and fermentation. However, the high levels of proanthocyanidins and anthocyanins present in aronia make this fruit attractive for the development of functional foods. One potential application is the production of grape must-based fermented beverages through the enrichment of white grape must with crushed aronia fruit. In this study, three experimental fermented beverages were produced by adding crushed aronia fruit at levels of 20%, 40% and 60% (w/w) to white grape must obtained from the Fetească regală variety. The objective of the study was to assess the sensory acceptability of these aronia-enriched fermented beverages. Sensory evaluation was performed using a quantitative profile method developed in our laboratory, complemented by the OIV score sheet commonly applied in wine competitions. Analysis of variance (ANOVA), principal component analysis (PCA) and cluster analysis were applied to the sensory data, and the results were visualized using radar plots and heatmaps. The results indicated that, although none of the samples achieved scores corresponding to high-quality wines, the fermented beverages containing 40–60% aronia fruit exhibited the highest overall acceptability, regardless of the yeast strain used. However, to avoid completely masking the grape aroma, the use of 40% aronia fruit is recommended. These findings suggest that high proportions of aronia fruit can be sensorially acceptable when incorporated into white grape must-based fermented beverages, supporting their potential for further development.