Research

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14 pages, 304 KiB

Open AccessArticle

Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process

by Luís Filipe-Ribeiro, Susete Rodrigues, Fernando M. Nunes and Fernanda Cosme

Foods 2021, 10(9), 2023; https://doi.org/10.3390/foods10092023 - 28 Aug 2021

Viewed by 1911

Abstract

In white wine production, a great effort is made to avoid extensive contact with oxygen, which might adversely affect color and aroma. In this work, the impact of bulk transportation on white wine oxygen uptake and the effect of deoxygenation on white wine [...] Read more.

In white wine production, a great effort is made to avoid extensive contact with oxygen, which might adversely affect color and aroma. In this work, the impact of bulk transportation on white wine oxygen uptake and the effect of deoxygenation on white wine dissolved oxygen levels, as well on the phenolic composition and chromatic characteristics of white wines stored for nine months, were studied. Transportation increased the white wine dissolved oxygen content (117 and 181% in the wines studied) that increased the free sulfur dioxide loss during storage. Moreover, deoxygenation of white wines reduced the increase in the yellow color of white wines during storage, probably related to the higher levels of free sulfur dioxide that remain in these wines during storage. Furthermore, the amount of wine phenolics also have a decisive influence on wine color characteristics evolution, with increased levels of total phenolic compounds increasing the variation in the b *(measure of yellowness) values of the wines after nine months of storage. Results show the negative impact of bulk transportation on white wine color characteristics; however, wine deoxygenation is a good practice to minimize those aspects, preserving color characteristics. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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16 pages, 2446 KiB

Open AccessArticle

Illicit Alcohol: Public Health Risk of Methanol Poisoning and Policy Mitigation Strategies

by Louise Manning and Aleksandra Kowalska

Foods 2021, 10(7), 1625; https://doi.org/10.3390/foods10071625 - 13 Jul 2021

Cited by 16 | Viewed by 4853

Abstract

Illicit (unrecorded) alcohol is a critical global public health issue because it is produced without regulatory and market oversight with increased risk of safety, quality and adulteration issues. Undertaking iterative research to draw together academic, contemporary and historic evidence, this paper reviews one [...] Read more.

Illicit (unrecorded) alcohol is a critical global public health issue because it is produced without regulatory and market oversight with increased risk of safety, quality and adulteration issues. Undertaking iterative research to draw together academic, contemporary and historic evidence, this paper reviews one specific toxicological issue, methanol, in order to identify the policy mitigation strategies of interest. A typology of illicit alcohol products, including legal products, illegal products and surrogate products, is created. A policy landscape matrix is produced that synthesizes the drivers of illicit alcohol production, distribution, sale and consumption, policy measures and activity related signals in order to inform policy development. The matrix illustrates the interaction between capabilities, motivations and opportunities and factors such as access, culture, community norms and behavior, economic drivers and knowledge and information and gives insight into mitigation strategies against illicit alcohol sale and consumption, which may prove of value for policymakers in various parts of the world. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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11 pages, 664 KiB

Open AccessArticle

Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

by Fatjona Fejzullahu, Zsuzsanna Kiss, Gabriella Kun-Farkas and Szilárd Kun

Foods 2021, 10(6), 1336; https://doi.org/10.3390/foods10061336 - 10 Jun 2021

Cited by 6 | Viewed by 2694

Abstract

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been [...] Read more.

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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15 pages, 457 KiB

Open AccessArticle

Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique

by María del Pilar Fernández-Gil, Edurne Simon, Anna Gibert, Jonatan Miranda, Esther Roger Alcoba, Olaia Martínez, Elisenda Vilchez Cerezo and María Ángeles Bustamante

Foods 2021, 10(6), 1170; https://doi.org/10.3390/foods10061170 - 23 May 2021

Cited by 4 | Viewed by 5050

Abstract

Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe [...] Read more.

Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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19 pages, 1244 KiB

Open AccessArticle

Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins

by Maria Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Valerie Durant and Encarna Gómez-Plaza

Foods 2020, 9(9), 1275; https://doi.org/10.3390/foods9091275 - 11 Sep 2020

Cited by 8 | Viewed by 4233

Abstract

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottled wines is detrimental to their quality and can even be a [...] Read more.

The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottled wines is detrimental to their quality and can even be a legal issue in some countries. Different methodologies are used in wineries to substitute the classical low-temperature stabilization process, which is an effective but costly process. This study comprises two years of experiments with red wines at an industrial scale. In the first year of the experiment, two subtractive methods (ionic exchange resins and electrodialysis) were tested, whereas two additive methods (potassium polyaspartate and carboxymethyl cellulose, both of them containing gum Arabic) were tested the second year. The tartaric stability of the wines, together with the oenological, chromatic and sensory characteristics, were followed during one year in the bottle. The results indicate that carboxymethyl cellulose and potassium polyaspartate (both combined with gum Arabic) were best at maintaining the sensory and chromatic characteristics during storage, with potassium polyaspartate providing a good tartaric stability to the treated wine and this wine being, in general, preferred in a sensory analysis test. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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14 pages, 15112 KiB

Open AccessFeature PaperArticle

How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

by Manon Biehlmann, Samvel Nazaryan, Emily Krauss, Mike Iron Ardeza, Stéphanie Flahaut, Gilles Figueredo, Jordi Ballester, Céline Lafarge, Elias Bou-Maroun and Christian Coelho

Foods 2020, 9(8), 1061; https://doi.org/10.3390/foods9081061 - 05 Aug 2020

Cited by 7 | Viewed by 2783

Abstract

A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if [...] Read more.

A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS–SPME–GC), liquid chromatography coupled to diode array detector (LC–DAD) and inductive coupled plasma optical emission spectroscopy (ICP–OES). The mineral and volatile analysis show that the geographic distinction is more obvious in gentian powders compared to gentian macerated wines. Interestingly the maceration process in Chardonnay wine involves extraction processes revealing statistical distinctions in other chemical markers of gentian origin, like for amarogentin and loganic acid or some mineral elements such as barium and aluminum that affect undoubtedly bitterness perception and sensory properties in macerated wines compared to unmacerated wine. Additionally, the gentian volatile 2-methoxy-3-sec-butylpyrazine and the Chardonnay wine volatile ethyl-9-decenoate differentiated, respectively by extraction and powder adsorption mechanisms could be responsible of more subtle sensory differentiations between macerated wines from two distinct gentian origins. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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19 pages, 1891 KiB

Open AccessArticle

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

by Wenyu Kang, Keren A. Bindon, Xingchen Wang, Richard A. Muhlack, Paul A. Smith, Jun Niimi and Susan E. P. Bastian

Foods 2020, 9(8), 1027; https://doi.org/10.3390/foods9081027 - 31 Jul 2020

Cited by 9 | Viewed by 2864

Abstract

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine’s basic chemical composition, colour, phenolic [...] Read more.

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine’s basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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14 pages, 2150 KiB

Open AccessArticle

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains

by Niël van Wyk, Florian Michling, Dennis Bergamo, Sylvia Brezina, Isak S. Pretorius, Christian von Wallbrunn and Jürgen Wendland

Foods 2020, 9(6), 717; https://doi.org/10.3390/foods9060717 - 02 Jun 2020

Cited by 6 | Viewed by 1968

Abstract

Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the [...] Read more.

Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system; isomixed, open in a stirred tall tube cylinder; static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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Review

Jump to: Research

23 pages, 3240 KiB

Open AccessReview

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects

by Hong Ye, Juan Wang, Jie Shi, Jingyi Du, Yuanhao Zhou, Mingquan Huang and Baoguo Sun

Foods 2021, 10(3), 680; https://doi.org/10.3390/foods10030680 - 23 Mar 2021

Cited by 32 | Viewed by 5523

Abstract

Baijiu is the national liquor of China and the world’s most consumed spirit, which is produced using a unique and traditional solid-state fermentation (SSF) process. The development of an automatic and intelligent technology for SSF is more difficult than that for liquid-state fermentation. [...] Read more.

Baijiu is the national liquor of China and the world’s most consumed spirit, which is produced using a unique and traditional solid-state fermentation (SSF) process. The development of an automatic and intelligent technology for SSF is more difficult than that for liquid-state fermentation. However, the technological upgrading of the SSF process is crucial for reducing the labor intensity, saving manpower, avoiding the waste of materials and energy, and providing a favorable operation environment for workers; moreover, it provides a great reference value to similar industries. This article reviews the latest application progresses in automatic and intelligent technologies for Baijiu production. The important technical processes are introduced successively, including the production of Jiuqu, SSF, solid-state distillation, storage, and blending. The bottlenecks and challenges are pointed out for automatic and intelligent upgrading of these technical processes. Furthermore, the typical technology application cases in an integrated automatic production line of Baijiu are also summarized. Next, the industrial development status of Baijiu production is compared with those of other liquors in the world. Finally, future development directions are proposed. This review will provide an overall introduction and objective analysis of recent developments and current challenges in Baijiu manufacturing so as to promote the intelligent brewing of Baijiu. Full article

(This article belongs to the Special Issue New Strategies to Improve Quality of Alcoholic Beverages)

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