Recent Advances in Microbiology, Aromas and the Metabolism of Alcoholic Beverages

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 18 July 2025 | Viewed by 2028

Special Issue Editors


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Guest Editor
Wine Research Centre, School for Viticulture and Enology, University of Nova Gorica, Glavni trg 8, SI-5271 Vipava, Slovenia
Interests: development of advanced hyphenated chromatographic techniques (HPLC-UV/RI, LCMS, GCMS) for fermentation control and beverage (juice, wine and cider) quality control, as well as wine and cider aroma profiling; profiling yeast-produced volatile compounds acting as bioreagents having antifungal properties

E-Mail Website
Guest Editor
Wine Research Centre, School for Viticulture and Enology, University of Nova Gorica, Glavni trg 8, SI-5271 Vipava, Slovenia
Interests: ecology and biodiversity of wine and cider yeasts; domestication of wine and cider yeasts; biofungicide yeasts; application of indigenous yeasts in wine and cider production; influence of different viticultural and enological technologies on microbial biodiversity

Special Issue Information

Dear Colleagues,

Yeast selection is an important step in the production of fermented beverages, ciders and wine. Accordingly, yeasts have a significant impact on the synthesis of secondary metabolites during the fermentation of apple/grape juice into alcoholic beverages. Some of these metabolites (e.g., esters, terpenes, norisoprenoids, higher alcohols, volatile phenols and sulfphur-based compounds) have a significant impact on the taste and especially the aroma profile of alcoholic beverages.

This Special Issue aims to highlight research work on various innovative biotechnological aspects of the recent advances in the application of Saccharomyces and non-Saccharomyces yeasts, and their interactions during alcoholic fermentation, with a particular focus on aroma or any other parameters (such as acidity) that play a crucial role in the quality and sensorial characteristics of fermented beverages.

Dr. Mitja Martelanc
Dr. Lorena Butinar
Guest Editors

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Keywords

  • quality parameters
  • aroma profiling
  • wine
  • cider
  • alcoholic fermentation
  • yeast selection
  • saccharomyces
  • non-Saccharomyces

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Published Papers (1 paper)

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Research

19 pages, 1941 KiB  
Article
The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer
by Ping-Hsiu Huang, Yung-Chi Lin, Yu-Wen Lin, You-Wei Zhang and Da-Wei Huang
Foods 2024, 13(23), 3794; https://doi.org/10.3390/foods13233794 - 26 Nov 2024
Cited by 1 | Viewed by 1599
Abstract
The potential health impacts of moderate alcohol consumption have long been debated. The COVID-19 pandemic has heightened public awareness of health concerns, creating a clear market opportunity for low-alcohol craft beer development. This study investigated the possibility of low-alcohol craft beer by co-fermentation [...] Read more.
The potential health impacts of moderate alcohol consumption have long been debated. The COVID-19 pandemic has heightened public awareness of health concerns, creating a clear market opportunity for low-alcohol craft beer development. This study investigated the possibility of low-alcohol craft beer by co-fermentation with different ratios of Pichia kluyveri (P. kluyveri) and Saccharomyces cerevisiae (SC) according to the established quality indexes. Specifically, this study was conducted to identify the low-alcohol craft beer quality by fermentation kinetics, growth kinetics, apparent attenuation (AA), real attenuation (RA), residual sugar content, alcohol by volume (ABV), and volatile organic compounds. This study demonstrated that the co-fermentation of SC and P. kluyveri in a 1:10 ratio produced an ABV of 2.98% (v/v). In addition, high concentrations of isoamyl acetate and phenyl ethyl acetate revealed banana, rose, apple, and honey flavors, respectively. Overall, this study revealed that the fermentation of P. kluyveri and SC by co-fermentation and the fermentation process by adjusting the yeast composition developed a craft beer with low alcohol content and rich aroma while establishing the quality indicators. Full article
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