Beverages doi: 10.3390/beverages12070079

Authors: Fabrizio Cincotta Gianluca Tripodi Leonardo Paul Luca Lorenzo Rapisarda Salvatore Sparla Antonio Sparacio Filippo Salvatore Ferlito Antonella Verzera Elisabetta Nicolosi

The slopes of Mount Etna (Sicily, Italy) are home to an extraordinary viticultural heritage, comprising several vine genotypes at risk of extinction, whose oenological potential remains largely unexplored. This study aims to provide an aromatic characterization of red wines produced from five old-vine genotypes (Barbarossa Etna, Madama Nera, Moscatella Nera, Minnella Nera, and Terribile), comparing them with local and international cultivars. The wines were produced using standardized microvinification techniques; physicochemical parameters were measured according to OIV methods, volatile aromatic compounds were analyzed using HS-SPME/GC-MS, and sensory analysis was carried out using quantitative descriptive analysis. The wines from old-vine genotypes exhibited physicochemical characteristics in line with Etna DOC standards. The profiling of volatile organic compounds revealed clear cultivar-specific aromatic characteristics, with Moscatella Nera exhibiting the most complex and terpene-rich content. The sensory analysis confirmed a distinctive aroma for each old-vine genotype wine, with substantial differences from traditional and international wines. These results support the oenological significance of these old-vine genotypes and their potential reintroduction into production to enhance the biodiversity and identity of Etna wines.

Beverages doi: 10.3390/beverages12070078

Authors: Rossy Rodríguez-Castro Carol Daniela Coello Javier Martínez-Sarabia Dayana Menendez-Toala Gabriela Palacios-Loor Ángel Fernández

The study developed and characterized a natural beverage formulated from hibiscus extract (Hibiscus sabdariffa L.), pineapple (Ananas comosus L.), and cacao mucilage (Theobroma cacao L.), with the aim of valorizing agricultural by-products and providing a natural, healthy, and sustainable alternative. A completely randomized design with a 3 × 2 factorial arrangement was used. Six beverage formulations were prepared by combining three levels of Hibiscus extract–pineapple proportion (Factor A) with two levels of cacao mucilage (Factor B), resulting in six treatments that were evaluated in triplicate for their physicochemical, sensory, and microbiological properties. The analyses showed significant variations in °Brix (14.90–22.40), density (1.087–1.119 g/mL), and pH (2.71–3.31), indicating that cacao mucilage increased soluble solids retention and colloidal stability without altering acidity. In the sensory evaluation, treatment T1 (30% hibiscus extract, 10% pineapple, and 40% cacao mucilage) achieved the highest acceptance due to its balanced color, flavor, and texture. Microbiological analyses confirmed that the beverage complied with the limits established by the Ecuadorian standard NTE INEN 2337:2008 for non-carbonated fruit beverages. Overall, cacao mucilage proved to be an effective natural stabilizer that enhances the physicochemical and sensory quality of tropical beverages, representing an innovative strategy for the sustainable valorization of cacao by-products in the food industry.

Beverages doi: 10.3390/beverages12070077

Authors: Manuel Pinto Elisete Correia Alice Vilela

Accredited sensory certification is increasingly central to the credibility of EU Geographical Indications (GIs), particularly for wine, where typicity and regional identity complicate harmonization. In the absence of shared descriptors, reference standards, and decision rules, sensory control may produce inconsistent conformity outcomes across certification bodies. This study examines the main drivers and limitations of sensory harmonization in GI wine certification, with particular focus on Portugal’s mandatory batch-level sensory approval system. Using a structured narrative review and comparative analysis, it integrates sensory science literature with the EU regulatory framework requiring verifiable organoleptic characteristics in product specifications. National approaches from Portugal, Croatia, France, Germany, Greece, Italy, Romania and Spain are compared, alongside the harmonized IOC Panel Test model for virgin olive oil. Accreditation is analyzed through International Organization for Standardization standards ISO/IEC 17025 and ISO/IEC 17065, as well as EA guidance. Results show increasing convergence toward formal sensory certification but persistent divergence in how typicity is operationalized and translated into conformity decisions. The study proposes a conceptual framework in which harmonization focuses on evidential conditions rather than uniform sensory identities.

Beverages doi: 10.3390/beverages12070076

Authors: Murilo de Freitas Peres Bruno Wasilewski Neto Isabela Maria Macedo Simon Sola Thaís Estéfane Fischer José Pedro Wojeicchowski Aline Alberti Alessandro Nogueira

This study evaluated a new co-valorization strategy using apple pomace and a nitrogen-rich yeast lees extract to correct low concentrations of amino acids and phenolic compounds that can impair fermentation kinetics, aroma formation, and antioxidant activity, thereby improve cider quality and support the principles of the circular economy. Apple must (Gala) was supplemented with nitrogen extract (80 mg/L), dehydrated apple pomace (47.3 g/L), or both, and fermented with Saccharomyces cerevisiae. Fermentation kinetics, physicochemical parameters, individual phenolic profile (HPLC), antioxidant activity (DPPH, ABTS, FRAP, and CUPRAC), color (CIELAB), and sensory attributes were assessed. Nitrogen supplementation accelerated fermentation, increasing the maximum rate from 9 to 16 g CO2/L/day when combined with apple pomace. While nitrogen extract alone reduced phenolic levels, its combination with pomace resulted in a balanced phenolic profile and superior fruity aroma. Apple pomace addition increased titratable acidity (1.6 times) and ethanol content (>1% v/v) and enhanced total phenolics (up to 20%) and antioxidant activity (up to 46% by FRAP). Sensory analysis indicated that the combined treatment achieved the highest overall acceptance. The integrated use of apple pomace and yeast lees extract represents a sustainable new strategy to enhance cider bioactivity, fermentation performance, and sensory quality while valorizing agro-industrial residues.

Beverages doi: 10.3390/beverages12060075

Authors: Newitchaya Wutthinithisanand Jakapan Rodsup

This study investigated the development of functional ciders through lychee–pineapple co-fermentation as a strategy for juice matrix optimization. Five formulations were evaluated, ranging from 100% pineapple juice to 100% lychee juice, using Saccharomyces cerevisiae EC-1118. Fermentation kinetics were monitored by cumulative CO2 mass loss, while total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacities (DPPH and ABTS), sensory attributes, and multivariate analyses were evaluated. Lychee incorporation significantly enriched the functional profile, increasing TPC, TFC, DPPH, and ABTS by up to 49%, 117%, 69%, and 82%, respectively, compared to 100% pineapple juice. Although the lychee-rich matrix extended the fermentation lag phase, this effect was mitigated through co-fermentation. Fermentation further enhanced bioactive properties, with final ciders showing increases of up to 14% (TPC), 17% (TFC), 38% (DPPH), and 16% (ABTS) relative to their corresponding juices. Multivariate profiling differentiated lychee-dominant ciders by high bioactive density and floral notes, whereas pineapple-dominant ciders exhibited higher acidity and clarity. In conclusion, lychee–pineapple co-fermentation effectively optimizes fermentation performance, bioactive enrichment, and sensory quality without exogenous acidification.

Beverages doi: 10.3390/beverages12060074

Authors: Francine Pimentel de Andrade Wanderson dos Santos Carneiro José Matheus Santos-Silva Anabela Raymundo Carlos Eduardo de Farias Silva

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable products. In this context, plant-based beverages (PBBs) have gained attention as potential alternatives to milk. This study was aimed at evaluating plant-based beverages as alternatives to cow’s milk, focusing on their nutritional composition, environmental impact, and technological challenges. Although cow’s milk has a high biological value and nutritional density, plant-based beverages present variable compositions, generally with lower levels of protein and minerals. However, they stand out for the presence of bioactive compounds and have a nutritional quality which can be improved through fortification strategies. From an environmental perspective, their production is associated with a substantially lower carbon footprint compared to dairy farming. Despite these advantages, the sector still faces technological challenges related to physicochemical stability and sensory acceptance due to complex residual flavors. This review highlights the need for improvements in terms of manufacturing processes and regulatory frameworks to establish these beverages as safe, nutritious, and sustainable options in the global market.

Beverages doi: 10.3390/beverages12060073

Authors: Spasoje D. Belošević Danijel D. Milinčić Jovana M. Marković Uroš M. Gašić Steva M. Lević Verica B. Đorđević Mirjana B. Pešić Viktor A. Nedović

The aim of this study was to develop novel and sensory-acceptable microgreens–apple juices and characterize them using UHPLC Q-ToF MS-based metabolomic analysis. The obtained juices showed reduced sugar content and mild acidity compared with the control apple juice. Untargeted analysis revealed 71 compounds, including phenolics, betalains, and one glucosinolate. Semi-quantification confirmed a high content of sinapic acid and its derivatives and hydroxybenzoic acid in broccoli–apple juice, as well as a predominant amount of phenolic acid diglycosides and hydroxycinnamoyl–isocitric acid derivatives in amaranth–apple juice. Apigenin C-glycosides were the main phenolics in red beet–apple juice, with the highest content of cytisoside derivatives. All microgreen-based juices contained apple-derived flavan-3-ols, procyanidins, dihydrochalcones, and certain flavonols. The formulated juices exhibited promising antioxidant potential evaluated by several screening assays (TPC, DPPH, ABTS, and FRAP), consistent with their phytochemical profiles, while differences among them may be linked to the amounts of certain bioactive molecules, mainly derived from microgreens. Moreover, these juices showed high overall quality and consumer acceptability, successfully masking typical microgreens flavors. Overall, these cold-pressed microgreen–apple juices can be classified as novel, low-calorie, and highly sensory-acceptable beverages, containing diverse bioactive compounds from both apple and microgreens; however, further in vitro and in vivo evidence is needed to support claims regarding their functionalities.

Beverages doi: 10.3390/beverages12060072

Authors: Gianmarco Alfieri Margherita Modesti Aurora Pietrini Riccardo Riggi Francesca Luziatelli Rosamaria Capuano Maurizio Ruzzi Diana DeSantis Andrea Bellincontro

In Italy, the apple cider market is experiencing significant growth, driven by numerous small-scale artisanal producers who combine local apple varieties with traditional processes to offer complex, and diverse products. However, artisanal production based on spontaneous fermentations often encounters challenges in qualitative reproducibility, particularly related to sensory issues (stability across different vintages and high turbidity of the product). In this context, a methodology has been developed to optimize the technological process of cider production at Contrada Contro in the Monti Sibillini (MC), in Marche region, Italy. The research focused on the isolation and selection of indigenous yeasts from frozen must prepared in the 2023 vintage. Following isolation and preliminary characterization, the indigenous yeasts were used to referment the still cider, followed by 7 months of bottle aging, and a second sampling point was conducted after 14 months of aging on lees. Destructive analyses using HPLC-DAD and GC-MS were conducted to evaluate polyphenols and volatile compounds, while non-destructive analyses with a 12-quartz microbalance electronic nose and near infrared (NIR) spectroscopy allowed for a quicker assessment of production techniques. Chromatographic analysis results showed that the sensory quality of refermented products was strongly influenced by the composition of the yeast strains used. All fermentations inoculated with selected yeasts exhibited lower turbidity compared to spontaneous fermentation. These findings indicate that the selection of indigenous yeasts for cider refermentation enables the production of a high-quality product, enriched with beneficial compounds and characterized by a strong terroir identity, underscoring the importance of microbiological terroir.

Beverages doi: 10.3390/beverages12060071

Authors: Consuelo Ceppi De Lecco Wendy Franco Alejandra Urtubia Reynier Baez Sergio Benavides-Valenzuela

Non-Saccharomyces yeasts (NSY) are increasingly investigated as biotechnological tools to diversify wine profiles and modulate fermentation outcomes. This study evaluated the enological behavior of two Chilean isolates, Starmerella bacillaris (SB) and Hanseniaspora uvarum (HU), in Sauvignon Blanc must from the Casablanca Valley under monoculture and sequential inoculation (NSY → Saccharomyces cerevisiae) at laboratory (500 mL) and microvinification (10 L) scales. In synthetic medium (150 g/L sugars), SB and HU showed incomplete sugar consumption, producing 4.25% and 8.50% v/v ethanol, respectively, compared with 9.16% v/v for S. cerevisiae. In laboratory-scale fermentation in real must, both strains completed fermentation in monoculture, with moderate reductions in ethanol production relative to the control. At the microvinification scale, monocultures yielded lower ethanol concentrations (11.90–12.50% v/v) than S. cerevisiae (13.50% v/v), whereas sequential fermentations converged toward control values. NSY treatments showed higher relative abundances of medium-chain ethyl esters associated with fruity and floral sensory attributes while maintaining acetic acid concentrations ≤ 0.50 g/L. These findings indicate that the effects of SB and HU depended primarily on fermentation strategy and process scale under the evaluated conditions.

Beverages doi: 10.3390/beverages12060070

Authors: Gérard Liger-Belair Virginie Thollin Clara Cilindre

Today, billions of bottles are aging in the cellars of traditional-method sparkling wine regions prior to their release on the market. Given the fundamental role of carbon dioxide (CO2) in both the production and sensory perception of sparkling wines, it is essential to understand and control all stages that influence its pressure and concentration in the bottle throughout the winemaking process. This study addressed the central question of how long traditional-method sparkling wine bottles can age in cellars while maintaining sufficient CO2 pressure. By considering their capacity to retain the minimum CO2 pressure of 3.5 bar at 20 °C, as required by European regulations, a predictive formula for the shelf life of older vintages was proposed and discussed, integrating the multiple relevant parameters that govern CO2 retention. Moreover, based on previously published datasets, a comparison was carried out between CO2 losses measured for a range of modern crown caps and those observed in collections of older champagne vintages sealed with cork-lined crown caps. The results clearly show that modern crown caps preserve dissolved CO2 far more effectively in traditional-method sparkling wines than the cork-lined closures commonly used during the last century, leading to substantially longer predicted shelf lives.

Beverages doi: 10.3390/beverages12060069

Authors: Reginaldo Divino Carmo Júlio César Gonzaga da Silva Isac Nilton Sousa Neves Isaac Yves Lopes de Macêdo Henric Pietro Vicente Gil Karen Leticia Souza Diogo Pedrosa Correa da Silva Tracy Martina Marques Martins Ricardo Menegatti Eric de Souza Gil

The demand for reliable, rapid, and low-cost tools for quality control analysis has driven the development and application of different instrumental approaches in the wine industry. Thus, this review aims to gather and discuss the most relevant analytical methodologies reported in the literature, with emphasis on spectroscopic, chromatographic, electroanalytical, and sensor-based techniques, including electronic noses and tongues, as well as the integration of these techniques with chemometric tools. The studied methods demonstrate, in varying levels of precision, the potential for determining chemical composition, detecting contaminants and adulterations, evaluating attributes related to sensory quality, and monitoring fermentation and aging processes. Advances in non-destructive methods with high analytical throughput are highlighted, as these approaches have gained relevance due to their applicability in routine analyses which is desired for process control. Despite the progress observed, challenges related to sensitivity, selectivity, matrix effects, and method standardization still persist, limiting their industrial implementation. Finally, this review identifies research gaps, therefore pointing to perspectives for the development of standardization routines for the different methodologies, and the integration of analytical methods in the decision-making framework of the winemaking industry.

Beverages doi: 10.3390/beverages12060068

Authors: Matthew Aitkens Scott Lafontaine

Beer is one of the oldest and most widely consumed fermented beverages in the world. However, barley production is increasingly vulnerable to agricultural and socioeconomic pressures, particularly in temperate growing regions where rising temperatures threaten yield stability. In contrast, rice is projected to experience comparatively smaller yield declines, highlighting its potential as a more climate-resilient starch source for brewing. This opportunity is especially relevant in the United States, where Arkansas produces approximately half of the nation’s rice supply. Large commercial breweries have successfully incorporated rice through the use of cereal cookers, but these systems are often impractical for smaller operations because of their cost and space requirements. In addition, rice supplied to the brewing industry is often sourced as a byproduct of the edible rice market, where multiple cultivars may be blended, reducing consistency and obscuring cultivar-specific effects that influence brewing performance. This manuscript reviews variation among rice cultivars in the physical, chemical, and agronomic properties relevant to brewing and examines how these differences affect extract yield and processability. Particular emphasis is placed on practical strategies to overcome technical barriers, including alternative mashing approaches and the use of heat-stable exogenous enzymes to facilitate the use of milled rice without dedicated cereal-cooking infrastructure.

Beverages doi: 10.3390/beverages12060067

Authors: Ángel Sánchez-Roca Javier Arévalo-Royo Juan-Ignacio Latorre-Biel Emilio Jiménez-Macias Julio Blanco-Fernández Eduardo Martínez-Cámara

The alcoholic fermentation of wine is a complex, multivariable chemical process. This study proposes a cognitive system for the dynamic control of the industrial wine fermentation process based on acoustic emission signals. The core of the system uses machine learning algorithms to perform perception tasks and predict density as a relevant chemical parameter for control and decision-making during the process. A hydrophone submerged in the fermentation tank is used to monitor the process. At the TRL4 stage we are currently at, measurements were taken at a winery in the Rioja Designation of Origin and were acquired and stored during the alcoholic fermentation process to be used as input data. Manual measurements collected by the winemaker throughout the fermentation process were used to train and validate the results. The performance of the machine learning model was measured using statistical metrics. The results of the experiments show a high correlation between the density calculated using the model and the densities measured by the winemaker. The proposed system is a valid and innovative tool for controlling a process as multivariable as alcoholic fermentation. The anticipatory nature of the acoustic signal with regard to the evolution of temperature in the process is used as the starting point for the new proposal. Its application helps to ensure stable fermentation by reducing the thermal stress on yeasts caused by the thermal shocks of current temperature control systems, improving process control in wineries and serving as a cognitive system for control and decision-making.

Beverages doi: 10.3390/beverages12060066

Authors: Ivana Beara Tatjana Majkić Ljiljana Milovanović Ljilja Torović

Blending has long been an integral part of winemaking practice across many wine-producing regions. Through different blending strategies, monovarietal (base) wines are combined to produce a final product, commonly referred to as a blended wine (coupage, assemblage, cuvée, wine blend, blend) with targeted sensory and quality attributes. Depending on the stage at which it is applied, either before or after fermentation, blending can be used to adjust complexity, balance, and consistency, while also fulfilling economic and branding objectives within winery practice. Beyond its practical applications, blended wines have increasingly drawn scientific interest. This review surveys existing literature on the still wine blends produced from Vitis vinifera grapes, with a primary focus on chemical and sensory aspects, and a more limited discussion of their reported biological activities.

Beverages doi: 10.3390/beverages12060065

Authors: Gyuri Kim Ajahar Khan Ruchir Priyadarshi Sanghee Han Seok-Geun Lee Jun Tae Kim Jong-Whan Rhim

Carbon dots (CDs) are emerging nanomaterials with promising applications in food science. Recent reports have shown that carbon dots are inherently present in heat-treated foods and beverages. However, the occurrence of carbon dots in traditional Korean beverages has not yet been investigated. In this study, carbon dots were isolated from three Korean beverages, Nurungji tea, barley tea, and green tea, and characterized using TEM, DLS, ζ-potential, UV-absorbance, photoluminescence (PL), FTIR and XPS analyses. All three beverages contained quasi-spherical (<10 nm) CDs, consistent with quantum dots whose optical properties depend on their size. DLS and ζ-potential measurements (−40 mV for cereal tea and −14 mV for green tea) confirmed their colloidal stability without aggregation in the beverages. PL spectroscopy exhibited excitation-dependent emission with a bathochromic shift, peaking at 412–438 nm, and FTIR spectra revealed abundant O-H, N-H, C=O, and C-N functional groups, reflecting oxygen and nitrogen doping that modulate redox reactions. Due to these surface functional groups, CDs demonstrated excellent antioxidant activity, with green tea CDs achieving 100% scavenging activity at 12.5 µg/mL, while barley and Nurungji CDs reached 100% and 78% scavenging activities at 100 µg/mL, respectively. In the cytotoxicity test using L929 fibroblast cells, grain tea CDs showed a survival rate of over 90% at concentrations of 6.25–100 µg/mL, and green tea CDs showed a survival rate of over 90% at concentrations up to 25 µg/mL, which is consistent with the literature on the biocompatibility of CDs. These results confirm that beverage-derived CDs are non-toxic and powerful antioxidants, reaffirming the safety and functionality of traditional Korean food.

Beverages doi: 10.3390/beverages12060064

Authors: Nicholas A. Wendrick Sofia Torres Drew Budner Boce Zhang Andrew J. MacIntosh Katherine A. Thompson-Witrick

For thousands of years glass packaging for wine has traditionally been associated with quality and remains used today as an inert and recyclable container. However, alternative containers such as aluminum cans and polyethylene terephthalate (PET) bottles have been gaining traction over the last several years because of their lower cost, increased recyclability, and increasing consumer acceptance. Advancements in can-liner technology further support aluminum cans as a realistic option for wineries; however, data on how different packaging types influence the quality of packaged wine remains sparse. This study evaluated the physiochemical properties of carbonated blueberry wine stored in glass bottles, aluminum cans, and polyethylene terephthalate (PET) bottles under accelerated conditions (35 °C). Across the three packaging types, the wine quality parameters of total acidity, sugar, and pH did not differ significantly. There were, however, measurable statistical differences that emerged in color, anthocyanin content, and volatile organic compound (VOC) profiles. Pearson’s correlation analysis revealed a strong linear relationship between the degradation of color (intensity and hue) and anthocyanin concentration over time for all packaging types, with the loss being dependent upon packaging type. These findings indicate that while certain quality attributes vary with container, the overall chemical changes in blueberry wine are comparable across glass, aluminum, and PET bottles. Consequently, aluminum can packaging stands as a viable, cost-effective alternative packaging for blueberry wine producers.

Beverages doi: 10.3390/beverages12050063

Authors: Carmen R. Apaza-Humerez Susy Yapu-Condori Jheyson F. Tintaya-Mamani Thalia A. Rivera-Ashqui Reynaldo J. Silva-Paz

This study characterized the physicochemical, rheological, and sensory parameters of five commercial natural-flavored yogurt brands available in the Peruvian highland’s region. The methodology included proximate composition, pH, titratable acidity, soluble solids, color (CIELab*), flow properties, viscoelastic behavior, and consumer sensory analysis using CATA questions and an acceptability test. The results revealed high variability among samples: soluble solids ranged from 7.24 to 16.27 °Brix, acidity from 0.68 to 1.03%, and two distinct rheological groups were identified: firm yogurts (G′ > 190 Pa) and soft yogurts (G′ < 30 Pa). Sensory attributes such as “pleasant texture,” “creamy,” and “milky flavor” positively influenced acceptability, whereas “acidic” and “watery” attributes negatively affected it. The sample with a balanced sensory profile (moderately sweet and creamy) achieved the highest acceptability score (7.8/9). It is concluded that yogurt quality in the highlands market is heterogeneous and that consumer acceptability depends more on sensory balance than on firmness alone. It is recommended that the dairy industry standardize fermentation processes to control acidity and optimize texture, prioritizing creaminess and homogeneity, and that regulatory authorities strengthen monitoring of these critical parameters to ensure safe and consistent products.

Beverages doi: 10.3390/beverages12050062

Authors: Cynthia Brasil da Nóbrega de Teive Argollo Edna Santos de Barros Renata Torres dos Santos e Santos Luís Henrique Pereira de Sá Torres Patrícia Berilli Márcia de Fátima Ribeiro Fábia de Mello Pereira Carolina Oliveira de Souza Aline Camarão Telles Biasoto

A growing global demand exists for natural alcoholic beverages produced through spontaneous fermentation with reduced use of commercial additives. In this context, the present study evaluated the impact of bee pollen addition as a nutrient source for wild yeasts on the physicochemical composition, color, phenolic compound profile, and antioxidant capacity of mead. Three distinct meads were produced by applying spontaneous fermentation of Apis mellifera honey: a control (honey diluted in water to 22 °Brix); honey diluted in water and supplemented with bee pollen (30 g L−1); and honey diluted in water and supplemented with a commercial fermentation activator composed of ammonium phosphate (0.4 g L−1). The use of nitrogen sources for wild yeasts reduced the fermentation time by up to 14 days. Notably, only bee pollen caused darkening of the mead, resulting in a more yellowish color. Seventeen phenolic compounds were identified in the meads, including phenolic acids, flavonols, and flavanols. The mead supplemented with bee pollen exhibited higher antioxidant capacity and a greater content of identified phenolic compounds, particularly quercetin-3-β-D-glucoside, at a concentration 100 times higher than that in the control (23.5 mg L−1). These findings indicate that bee pollen acts as a multifunctional fermentative modulator, improving the fermentative performance of wild yeasts and promoting phenolic enrichment, thereby supporting its application in the development of mead.

Beverages doi: 10.3390/beverages12050061

Authors: Yuna Li Hongyu Ma Guangwei Huang Roger Ruan Shengquan Mi Wanqing Wang Shuang Wu Na Zhang Cheng Zhou Wei Hua Haoran Wu Jiali Liu Yanling Cheng

This study aimed to develop a high-value plant-based probiotic beverage via the co-fermentation of Lactobacillus plantarum (P8) and Bifidobacterium animalis subsp. lactis (V9) with almond hull homogenate as the fermentation substrate. Single-factor experiments combined with Box–Behnken response surface methodology were adopted to optimize the key fermentation parameters (compound bacteria ratio, inoculation amount, temperature, and fermentation time), with the probiotic proliferation multiple set as the response value. Furthermore, the physicochemical properties, active component contents, and antioxidant-related indicators of the fermented product were systematically determined and analyzed. The results showed that the optimal fermentation conditions were as follows: a P8:V9 ratio of 1:1, an inoculation amount of 0.1%, a fermentation temperature of 28 °C, and a fermentation time of 66 h. Under these optimal conditions, the viable probiotic count increased by 320-fold relative to the initial viable count, and the fermentation effectively induced the transformation of the bound bioactive components in the almond hull, with the free-flavonoid content increasing by 20.40% and the total polyphenol content decreasing by 6.16% in the fermented product, which reflected the dynamic conversion of nutrient components during the fermentation process. Meanwhile, the antioxidant capacity of the almond hull fermented product was significantly improved compared with the unfermented control. This study confirms the feasibility of almond hull as a suitable matrix for probiotic fermentation, and the findings provide a scientific basis for the development of plant-based synbiotic products and the high-value resource utilization of almond hull as an agricultural by-product.

Beverages doi: 10.3390/beverages12050060

Authors: Cinthia Berwanger Emily Monteiro Gabriel Colvero Christian Reinehr Luciane Colla

We aimed to develop kombucha-vinegar beverages inspired by switchel (a beverage that combines apple cider vinegar and ginger extract), using pecan shell aqueous extract (PSE) and green tea infusion (GTI) in the preparation of kombucha vinegar, and to assess its effects on physicochemical characteristics, antioxidant activity, and sensory acceptance. Combinations of PSE and GTI (100:0, 75:25, 50:50, 25:75, and 0:100) were tested as substrates to produce kombucha vinegar with an initial sugar concentration of 80 g/L. After, the initial sucrose concentration was tested (80 to 60 g/L) using two of the previous formulations (50% of PSE and 50% of GTI; 25% of PSE and 75% of GTI), that showed better results in antioxidant capacity and sensory characteristics, particularly bitterness, which was attributed to the addition of higher amounts of pecan nutshell extract (100 and 75%). The formulation with 60 g/L of sucrose and higher pecan shell extract (50%) was chosen, allowing a beverage with less sugar at the end of kombucha fermentation. An increase in antioxidant potential was observed during the fermentations, with this being a highlight of this study. Kombucha vinegar beverages inspired by switchel were developed (50% PSE and 50% GTI, 60 g/L of sucrose), with the use of ginger extract or juice fruits (apple, pineapple, or white grape), in order to make the beverage palatable to consumers. The samples without ginger showed the highest antioxidant capacity values. In the sensory evaluation using acceptability and the check all that apply method (CATA), the beverages without ginger showed acceptability ranging from 74.4% (addition of white grape juice) to 84.0% (addition of pineapple juice), being described as refreshing, healthy, and energizing.

Beverages doi: 10.3390/beverages12050059

Authors: Paola Scano Mattia Casula Cristina Manis Pierluigi Caboni

To protect wine authenticity and quality, two Sardinian red wines, Carignano del Sulcis and Cannonau di Sardegna, were characterized using an FT-IR and untargeted GC–MS integrated approach. FT-IR-derived oenological parameters, together with GC–MS profiles of polar low-molecular-weight metabolites, were subjected to multivariate statistical analysis. Compared with Cannonau, Carignano exhibited higher color intensity, greater density, and higher contents of glucose, lactic acid, and malic acid. Discriminant analysis of GC-MS data revealed that Carignano was characterized by uronic acids and arabitol, suggesting possible exposure to Botrytis. In contrast, Cannonau was characterized by 2,3 butanediol and ethyl-tartrate, indicating more pronounced yeast fermentative activity, consistent with the lower residual glucose content measured by FT-IR. Classification analysis demonstrated that the different wineries exert significant influence on the final characteristics of the wine. Overall, the findings demonstrated the effectiveness of this integrated analytical approach as a promising tool for wine authentication.

Beverages doi: 10.3390/beverages12050058

Authors: Tianyang Wang Shiwen Zhuang

The brewing industry remains at the forefront of technological innovation, with growing interest in alternative yeasts. Saccharomyces cerevisiae var. boulardii, a well-established probiotic yeast, has attracted attention for its potential to produce probiotic-enriched beers, offering an option for moderate consumers seeking functional beverages. This mini-review brings together current research on the use of S. boulardii in craft brewing, focusing on fermentation performance, flavour and sensory characteristics, and potential health-related functions. While often regarded as a variant of S. cerevisiae, S. boulardii shows comparable or greater cell growth, increased acetic acid production at the expense of glycerol, and lower alcohol yield compared to S. cerevisiae. Despite these differences, beers brewed with S. boulardii exhibit similar volatile compound profiles and sensory characteristics to those produced with S. cerevisiae. In terms of health-related attributes, S. boulardii-fermented beers show higher antioxidant activity, the presence of malto-oligosaccharides with prebiotic potential, and the ability of yeast to survive both storage and gastrointestinal transit. Strategies explored to optimise its brewing performance and customer acceptance include co-fermentation with S. cerevisiae, modified mashing protocols, and natural flavour additions. Overall, the available evidence supports S. boulardii as a promising yeast for developing probiotic-enriched beers. Further research is needed to validate current findings at commercial scales, investigate host–microbiome interactions following beer consumption and develop strategies that balance probiotic efficacy and desirable beer appearance over shelf life. The paper may assist brewers in making informed decisions about deploying S. boulardii, aligning consumer interest in functional beverages with the enjoyment of beer.

Beverages doi: 10.3390/beverages12050057

Authors: Maritza Tawas-Penagos José Alberto Narváez-Zapata Patricia Lappe-Oliveras Alma Gabriela Verdugo-Valdez

In Chiapas, Mexico, traditional fermented beverages represent an important cultural resource and serve as reservoirs of native microorganisms, particularly Saccharomyces cerevisiae. In Taberna, a beverage produced from the sap of Acrocomia aculeata, morphological variation among S. cerevisiae colonies has been reported across different fermentation stages. This study aimed to determine whether colony morphological traits are related to intraspecific variability among isolates and to assess whether this variability is associated with the locality of origin and fermentation stage. Twenty Saccharomyces cerevisiae isolates collected from three fermentation stages (initial, intermediate, and final) in two localities (Benito Juárez and Tierra y Libertad) were characterized. Macromorphological and physiological traits—including thermotolerance, osmotolerance, cycloheximide tolerance, ethanol resistance, and carbohydrate fermentation—were evaluated. Genetic variability was assessed by Arbitrarily Primed-Polimerase in Chain Reaction (AP-PCR)using the microsatellites (CAG)5, (GAC)5, and MR, and by Restriction Fragment Length Polymorphism (RFLP) of the ITS-5.8S and NTS regions; data were analyzed using Unweighted Pair Group Method with Arithmetic mean (UPGMA). The isolates exhibited high physiological and molecular heterogeneity, primarily associated with locality. Isolates C15, K8, and X5 grew at temperatures up to 45 °C, and isolated Ñ5 tolerated ethanol concentrations up to 15%. Genetic profiles showed intraspecific polymorphism and geographic differentiation. These findings highlight substantial physiological variation among isolates, suggesting potential relevance for future applications in traditional fermentation processes.

Beverages doi: 10.3390/beverages12050055

Authors: Paula Silva

Background: Adolescence is a critical period for the development of beverage-related behaviors; however, the role of digital interventions in addressing sugar-sweetened beverage and energy drink consumption remains insufficiently characterized. Methods: This study examined the literature on digital interventions aimed at modifying beverage-related behaviors among adolescents through a structured search in Scopus, PubMed, and Web of Science. Eligible studies were analyzed descriptively and classified according to intervention focus, digital delivery mode, behavior change strategy, ecological level of delivery, and beverage outcome specificity. Results: Twenty-two studies were included. Most studies have focused on sugar-sweetened beverage outcomes, whereas energy drink consumption has rarely been addressed directly. The identified interventions were predominantly mobile- or web-based and were often embedded within broader multicomponent, school-based, or lifestyle-oriented approaches. Beverage-related outcomes varied substantially across studies. Conclusions: Digital interventions targeting beverage-related behaviors in adolescents represent a promising but fragmented field. These findings offer a structured analytical foundation for designing and implementing future digital interventions targeting beverage consumption in adolescents.

Beverages doi: 10.3390/beverages12050056

Authors: Violeta García-Viñola Montserrat Poblet Albert Bordons Cristina Reguant Nicolas Rozès

The production of white-skin-macerated wines without sulphur dioxide (SO2) has increased in recent years, although it presents challenges such as uncontrolled alcoholic fermentation (AF) or malolactic fermentation (MLF) and the production of undesirable compounds. Fumaric acid (FA) is being explored as an alternative to SO2 due to its antimicrobial and acidifying properties. This study evaluated the effects of vinification type (white skin contact vs. conventional white wine) and different treatments: (i) control without additives, (ii) 0.6 g/L FA, and (iii) 40 mg/L SO2. After AF, MLF was conducted under three conditions: spontaneous fermentation and two inoculated trials with 106 cells/mL of Oenococcus oeni, one without lees and one with 1 g/L lees from AF. Yeast and lactic acid bacteria dynamics during AF were monitored, along with chemical composition, colour, and sensory characteristics of the wines. Results revealed that the development of AF and final wine compositions were influenced by the vinification type and treatment. During MLF, residual FA from the AF was able to delay its progress but was not sufficient to completely inhibit it. The sensory analysis did not reveal significant differences between treatments. Fumaric acid is a viable alternative to SO2 for managing MLF in high-pH white wines (including those with skin maceration), allowing for lower SO2 concentrations and enhanced freshness without impacting sensory quality.

Beverages doi: 10.3390/beverages12050054

Authors: Mark Bartz Amanda Fleming Renee Threlfall

Glass bottles remain ideal for wine marketing and long-term storage, but they also represent a major contributor to the overall carbon footprint of wine production. Although aluminum and plastic are emerging as alternative packaging, these materials can influence wine quality. The impact of wine packaging on the composition, color, and total phenolics of red wine and white wine was evaluated at 0, 6, and 12 months of storage at 15 °C in 2022 and 2023. Chambourcin and Vignoles (Vitis hybrids) grapes were harvested, produced into wine, then bottled in different packaging. Eight wine packaging treatments were evaluated for the 2022 wines, including three glass treatments (250 mL, 375 mL, and 750 mL) and five 250 mL containers of aluminum (AL), polyethylene terephthalate (PET), high-density polyethylene (HDPE), low-density polyethylene (LDPE), and polypropylene (PP). Ten wine packaging treatments were evaluated for the 2023 wines, including three glass treatments (250 mL, 375 mL, and 750 mL), three aluminum treatments (250 mL, 375 mL, and 500 mL), three PET treatments (two 250 mL and 750 mL), and one 750 mL flexible pouch. In both years, the packaging treatment significantly impacted dissolved oxygen, free sulfur dioxide, L*, Delta E, and chroma at 6- and 12 months of storage in the red and white wines. As expected, the wine in glass packaging (375 and 750 mL) had the best color and phenolic stability during storage. Regardless of packaging treatment, Delta E (where values >5 indicate noticeably different color compared to wines in Glass 750 at bottling) for these wines increased during storage. For alternative packaging, aluminum and PET had potential for wine stored up to 6 months but less at 12 months of storage. Alternative packaging can lower the wine industry’s carbon footprint but does not provide the extended shelf-life of wine offered by glass packaging. However, alternative packaging remains a promising option for wines intended to be consumed within six months of bottling.

Beverages doi: 10.3390/beverages12050053

Authors: Shu-Chin Wang Meng-Jen Tsai Chih-Hong Tung Po-Hua Wu

Spent coffee grounds (SCGs) are abundant byproducts generated during coffee processing that are unsuitable for storage and subsequent value-added utilization owing to their high moisture content and water activity (aw). This study investigated the effects of different infrared power levels (800, 900, and 1000 W) on drying kinetics, product quality, and energy efficiency to determine the preferred drying parameters for SCGs. The initial moisture content and aw of SCGs were 63.56% (wet basis) and 0.95, respectively. To enhance mechanistic understanding, the drying data were fitted to four mathematical models, with the Midilli and Page models providing the best fit (R2 > 0.99). Drying experiments were conducted under a sample thickness of 0.7 cm and a loading of 500 g, with a final moisture content of <10% as the drying endpoint. The results showed that as infrared power increased, drying time decreased from 30 to 24 min and the drying rate significantly increased from 10.32 to 12.77 g H2O/min (p < 0.05). The drying process was mainly characterized by a falling-rate period, with the effective moisture diffusivity ranging from 0.97 to 1.15 × 10−8 m2/s and increasing with rising power, indicating that internal moisture diffusion was the dominant drying mechanism. The final aw of each treatment group was ≤0.60, indicating good storage stability. Color analysis showed that the color differences in treatments at higher power levels (900 W and 1000 W) were significantly lower than those at lower ones (p < 0.05). While the specific energy consumption (SEC) showed a marginal decrease from 5.80 to 5.68 kWh/kg at higher power, a comprehensive evaluation of drying efficiency, quality characteristics, and energy consumption indicated that 1000 W was the preferred infrared drying power under the conditions employed in this study. These results confirm that infrared drying is an efficient stabilization method with strong potential for rapid stabilization of food processing byproducts.

Beverages doi: 10.3390/beverages12050052

Authors: Adwoa S. Dankwa Lewis B. Perkins Jennifer J. Perry

Water kefir production requires the fermentation of sweetened water with polysaccharide starter culture embedded with bacteria and yeast, which determines the finished product’s sensory, microbial, and chemical profile. The culture self-propagates, producing a new culture biomass used to inoculate subsequent raw materials. This study evaluated the effect of sequential culture transfers (across batches) and prolonged storage (within batches) on the microbial and chemical composition of finished beverages. Six commercial cultures were used in 20 sequential fermentations. The beverages were analyzed immediately after fermentation and then were stored at 4 °C for analysis every 2 weeks for 12 weeks. Microbial populations, including aerobic plate count (APC), lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, were enumerated; major organic acids, sugars, and alcohols were quantified chromatographically. Sequential culture transfers and storage resulted in minimal microbial and chemical component changes. The initial microbial counts were similar across brewing cycles and culture systems with high counts of LAB. The culture transfers resulted in a decrease in initial ethanol levels to a negligible level. Microbial viability and sucrose content decreased with prolonged beverage storage. Overall, this study revealed that water kefir cultures were resistant to temporal changes and beverages’ microbial and chemical constituents were statistically stable (p > 0.05) during refrigeration.

Beverages doi: 10.3390/beverages12050051

Authors: Raúl Emilio Vargas-Peña Daniel Durán-Segura Aldo Amaro-Reyes Juan Campos-Guillén Lucía Guadalupe Abadía-García Alexis Matadamas-Ortiz Hilda María Hernández-Hernández José Ángel Granados-Arvizu Monserrat Escamilla-García

Pulque is a traditional Mexican beverage produced through the fermentation of agave sap (aguamiel). Its primary sensory properties are attributed to the fermentative activity of Saccharomyces cerevisiae, Leuconostoc mesenteroides, and Zymomonas mobilis. However, the overproliferation of these microorganisms results in an extremely short shelf life, which hinders its commercialization. Tomatillo accrescent calyx extract (TACE) shows potential as a food preservative due to its high physalin content. Therefore, this study aimed to evaluate the effect of adding microencapsulated TACE on the shelf life and organoleptic properties of pulque. The extract demonstrated effective antimicrobial activity against L. mesenteroides, Z. mobilis, and S. cerevisiae, successfully delaying further fermentation. Additionally, the addition of TACE prevented an excessive increase in acidity, maintaining values suitable for consumption for up to 15 days, in accordance with regulatory standards, while the viscosity and alcohol content were not negatively affected. These findings suggest that TACE has significant potential for preserving both the microbiological and sensory quality of pulque.

Beverages doi: 10.3390/beverages12050050

Authors: Berta María Cánovas Dolores Fuentes Ioana M. Bodea Alberto Garre Cristina García-Viguera Sonia Medina

The increasing popularity of fermented beverages, such as kombucha, has prompted the search of alternative ingredients with distinct functional and sensory properties. Orange (Citrus sinensis L. Osbeck) peel, an abundant by-product of the citrus industry, represents a valuable natural source of flavanones associated with multiple health benefits, offering a suitable substrate for fermentation. In this context, the present study proposes the valorisation of this by-product through the development of a new fermented beverage analogous to kombucha, rich in bioactive flavanones. During the fermentation process, variations were observed in physicochemical quality parameters (pH (4.86–2.91), titratable acidity (maximum 0.45% as acetic acid), and total soluble solids (TSS) (6.90–7.05 °Brix), as well as in the fermentation metabolites and substrates: sucrose (73.99–45.75 g/L), fructose (0.98–6.87 g/L), glucose (1.60–1.35 g/L), ethanol (0.06–0.24 g/L), and acetic acid (0.45–3.00 g/L). On the other hand, the initial total flavanone content (11.85 mg/100 mL), of which 70% corresponded to hesperidin, decreased during fermentation but then remained stable, reaching a final concentration of 5.72 mg/100 mL. Overall, these results highlight the potential of orange peel by-products for the development of innovative fermented beverages with a high content of bioactive flavanones, which are distinct from conventional tea-based kombucha. Moreover, this strategy represents a potential approach for this citrus waste valorisation, contributing to improved resource efficiency and supporting the transition towards a circular economy.

Beverages doi: 10.3390/beverages12040049

Authors: Pedro Fernandes Diana Daccak Cláudia Pessoa Inês Carmo Luís Fernando Lidon Maria Manuela Silva

The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original®), and to evaluate its physicochemical, chromatic, and short-term sensory stability over 20 days. Five formulations (0, 4, 6, 8, and 12 g extract per 500 mL) were analyzed after 10 and 20 days of storage. The incorporation of strawberry extract led to increased total acidity and slight dilution of alcohol content (from ≈7.1% to 6.9% v/v), while pH and density remained stable, indicating the preservation of the physicochemical structure of the wine matrix. Chromatic parameters showed modulation associated with strawberry-derived pigments, with reduced variability over time, suggesting short-term color stabilization. Analytical results demonstrated low coefficients of variation for most parameters after 20 days, indicating system consistency during storage. Sensory evaluation revealed that the formulation containing 6 g of extract exhibited a higher aromatic intensity and enhanced red fruit perception compared to the control wine. Overall, the results demonstrate that the incorporation of freeze-dried strawberry extract into a white wine matrix is technologically feasible and enables the controlled modulation of physicochemical and sensory properties without compromising short-term stability.

Beverages doi: 10.3390/beverages12040048

Authors: Rayssa Karla Silva Jamerson Domingos de França Henri Adson Ferreira Medeiros Walter de Paula Pinto Neto Luciana Leite de Andrade Lima Arruda Hélio Fernandes de Melo Daniela Maria do Amaral Ferraz Navarro Paulo Milet-Pinheiro Andrelina Maria Pinheiro Santos Marcos Antonio de Morais Rafael Barros de Souza

This study evaluated the fermentative potential of eight industrial strains of Saccharomyces cerevisiae for producing mead from honeys originating from the Caatinga Biome in the semi-arid region of Pernambuco, Brazil. Despite presenting similar ethanol yields around 0.38 g/g, the strains differed in fermentation rate, residual sugar profile, and metabolic composition of the final products. Saccharomyces cerevisiae strains Renaissance TR313 and Fermol Distiller JP1 were selected for more detailed analyses, with JP1 standing out for its higher volumetric productivity (0.23 g/L/h) and shorter fermentation time of 20 days. Further fermentations demonstrated that increasing biomass, supplementing with the inorganic nitrogen source ammonium sulphate, or cell immobilization accelerates fermentation without compromising yield. Thus, the JP1 strain shows promise as a ferment for producing regionally identified mead from honeys typical of the Caatinga biome of the semi-arid Northeast of Brazil. The use of this strain with the honey of the Sertão can characterize the regional product and increase its value.

Beverages doi: 10.3390/beverages12040047

Authors: Robin Oblitas-Delgado Bianca Mayté Flores Inga Eyner Huaman Raúl Vargas Jois V. Carrion Amilcar Valle-Lopez Jhon Edler Lopez-Merino Edinson Acuña-Ramírez Manuel Oliva-Cruz

Coffee pulp, a by-product of coffee processing and a rich source of bioactive compounds, is a promising raw material for functional beverages. However, the influence of genetic variability among coffee varieties on the functional and sensory properties of pulp infusions remains poorly understood. This study evaluated physicochemical, antioxidant, and sensory properties of infusions from nine Coffea arabica L. varieties. Significant differences among varieties were observed (p < 0.05). The pH ranged from 5.36 to 6.42, and titratable acidity from 0.06 to 0.08 g/100 mL, indicating a mild acidic profile. Antioxidant activity (DPPH) ranged from 460.52 to 1006.03 µmol TE/L, and total phenolic content from 29.47 to 59.27 mg GAE/L. Geisha showed the highest antioxidant activity and phenolic content, while Casiopea exhibited the highest reducing capacity. In contrast, Oro Azteca, Excelencia, and H1 achieved the highest sensory acceptance. Multivariate analysis confirmed clear differentiation among varieties and a separation between bioactive and sensory-related attributes. These findings highlight the role of varietal selection in balancing functional potential and consumer acceptance, supporting the development of functional beverages within a circular economy framework.

Beverages doi: 10.3390/beverages12040046

Authors: Reggie Surya Dian Aruni Kumalawati Felicia Tedjakusuma Dionysius Subali Antonello Santini Fahrul Nurkolis

Jamu is a traditional Indonesian herbal beverage widely consumed for its perceived health benefits; however, its broader acceptance is often constrained by intense sensory characteristics. This study investigated the sensory characteristics and consumer acceptance of five commonly consumed jamu beverages (wedang jahe, beras kencur, kunyit asam, temulawak, and pahitan) using an integrated sensory and consumer research approach. Commercial powdered jamu products were evaluated by 120 consumers familiar with jamu. Significant differences in consumer acceptance were observed among formulations (p < 0.05), with beras kencur and wedang jahe showing the highest liking, kunyit asam moderate acceptance, and temulawak and pahitan the lowest. Sensory characterization revealed a clear perceptual continuum across jamu beverages, ranging from sweet, refreshing, and spicy profiles to strongly bitter, herbal, and medicinal characteristics. Analysis of sensory intensity perception indicated that excessive bitterness and herbal intensity, as well as insufficient sweetness, were the primary contributors to reduced consumer liking. Furthermore, consumer responses to jamu were heterogeneous, with distinct acceptance patterns observed across different consumer groups. By linking sensory perception with consumer preference, this study provides scientifically grounded insights to support the development, reformulation, and targeted positioning of jamu beverages as modern functional drinks while preserving their traditional identity.

Beverages doi: 10.3390/beverages12040045

Authors: Carla Jara Abner Mardones Victoria Urzúa Álvaro Peña-Neira Jaime Romero

The diversification of craft beer styles has stimulated interest in innovative yeast-driven strategies to enhance sensory complexity while maintaining process robustness and stylistic integrity. In this context, non-Saccharomyces yeasts represent promising biotechnological tools for modulating fermentation performance and flavor development in brewing systems. This study evaluated the application of Lachancea thermotolerans and Torulaspora delbrueckii in the production of a Porter-style beer using sequential inoculation with Saccharomyces cerevisiae. All fermentations were conducted in triplicate from a wort with an original gravity of 1042. The final alcohol content ranged from 4.82 to 4.99% (v/v), and apparent attenuation varied between 84.1 and 88.9%, with no significant differences among treatments (p > 0.05). Color (92–94 European Brewery Convention (EBC) and bitterness (~18 International Bitterness Units (IBU) remained within Porter-style parameters across all fermentations. Total acidity ranged from 0.19 to 0.21% (lactic acid equivalents), while volatile acidity was significantly higher in the L. thermotolerans treatment (0.55 g L−1) compared with the control (0.22 g L−1) (p < 0.05). Sequential inoculation influenced early fermentation kinetics and modulated selected sensory attributes. Quantitative Descriptive Analysis (n = 18 panelists) indicated higher aroma intensity and foam quantity in beers produced with L. thermotolerans, whereas T. delbrueckii was associated with moderate increases in foam persistence. The roasted character and overall stylistic perception remained stable across treatments. These findings indicate that sequential inoculation with selected non-Saccharomyces yeasts enables measurable sensory differentiation in dark beer matrices without compromising fermentative performance or stylistic integrity. The results support their controlled integration as technological tools for sensory innovation in Porter-style beers.

Beverages doi: 10.3390/beverages12040044

Authors: Alejandra Yerovi-López Amparo Gamero

Water kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions. This review critically examines the current body of scientific evidence addressing the functional properties and potential health-related effects of water kefir. A systematic literature search was conducted using the PubMed and Scopus databases, focusing on studies published over the past decade. Experimental evidence derived from in vitro assays and in vivo studies in animal models suggests that water kefir and its derived components may exhibit antioxidant, anti-inflammatory, antibacterial, detoxifying, and gut microbiota-modulating activities. Several studies have also reported probiotic-related characteristics among microorganisms isolated from water kefir, as well as beneficial effects in experimental models of chronic conditions, including type 2 diabetes, colitis, and liver injury. Reported microbiota-associated effects include increased bacterial diversity, enrichment of beneficial genera such as Lactobacillus spp. and Bifidobacterium spp., and reductions in potentially pathogenic taxa including Escherichia spp. and Shigella spp. Nevertheless, the available evidence is largely preclinical, and substantial variability in microbial composition, fermentation conditions, and experimental design limits direct comparison across studies. Well-designed human clinical trials are therefore required to validate these findings, establish efficacy and safety, and clarify the relevance of water kefir as a functional fermented food in human health.

Beverages doi: 10.3390/beverages12040043

Authors: Jasenka Gajdoš Kljusurić Jasna Čačić

The mandatory introduction of tethered caps on plastic beverage bottles under European Directive (EU) 2019/904 aims to reduce plastic litter and improve the collection efficiency of packaging waste. This regulatory change introduced a packaging design modification that directly affects consumer interaction. Consumer acceptance of this packaging innovation, however, remains uncertain. Drawing on research suggesting that product experience is shaped not only by physical interaction but also by expectations and value-based framing, this study examines whether the environmental intent of tethered caps is reflected in consumer perceptions over time. We analyze changes in consumer attitudes toward tethered caps before and after the legal obligation came into force, based on survey data collected in 2024 and 2025. Results indicate that overall consumer perceptions remained predominantly negative in both years, with a slight increase in negative responses following mandatory implementation. Although reported awareness of single-use plastic issues was higher in 2025, this did not correspond to improved evaluations of usability. Skepticism regarding the actual impact on waste reduction, along with ergonomic concerns and discomfort during drinking, were consistently identified as key barriers to acceptance. Socio-demographic analysis showed that age and employment status significantly influenced attitudes, whereas gender and place of residence did not. Contrary to expectations, younger respondents showed a shift toward more negative perceptions after implementation. Overall, the results suggest that the EU Single-Use Plastics Directive, although primarily aimed at achieving positive environmental outcomes, did not produce a comparable effect on consumer perception, as the environmental rationale did not significantly increase the acceptability of the tethered cap among users. This highlights the limits to value-based acceptance of sustainability-driven packaging measures and underscores the importance of integrating user-centered evaluation into regulatory design and communication strategies. These insights contribute to the broader discussion on the effectiveness of regulatory packaging interventions in the beverage sector.

Beverages doi: 10.3390/beverages12040042

Authors: Teodora Basile Giambattista Debiase Francesco Mazzone Giuseppe Dipierro Margherita D’Amico Flavia Angela Maria Maggiolini Rocco Perniola Lucia Rosaria Forleo Carlo Bergamini Maria Francesca Cardone Antonio Domenico Marsico

This work evaluates how the vineyard-level application of selected indigenous non-Saccharomyces yeasts influences the chemical and aromatic profile of Primitivo wines, focusing on fermentation-derived metabolites and phenolic composition. The traditional method for making red wine relies on the use of sulfur dioxide (SO2) to ensure wine preservation, prevent oxidation, and produce microbiologically stable products. Applying beneficial non-Saccharomyces yeasts to grape surfaces shortly before harvest is a novel winemaking biotechnology aimed at producing wines with reduced SO2 inputs. This approach can influence fermentation outcomes, modulate wine chemistry, and reinforce regional identity. The produced wines were analyzed for conventional oenological parameters, as well as for their phenolic and aromatic profiles. Results showed that field applications of our strains of L. thermotolerans and St. bacillaris positively modulate both the phenolic and aromatic profile of young Primitivo wine produced with reduced amounts of SO2.

Beverages doi: 10.3390/beverages12040041

Authors: Sousa Gastão-Muchecha Nuno Martins Raquel Garcia Maria João Cabrita

This study characterizes the volatile organic compound (VOC) profiles of young monovarietal red wines from five cultivars widely grown in Alentejo, Portugal—Aragonez, Castelão, Merlot, Syrah, and Trincadeira, across two consecutive vintages (2021 and 2022), in a total of 20 samples. Understanding how grape variety and harvest year shape VOC composition is essential for defining varietal typicity, supporting authenticity assessments, and guiding quality-driven enological practices. VOCs were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to time-of-flight mass spectrometry (GC–TOFMS), providing a semi-quantification of 142 volatile compounds across nine chemical families. Statistical analyses, including ANOVA and Principal Component Analysis (PCA), unveiled significant effects of variety, vintage, and their interactions on VOC composition, enabling clear discrimination of the wines. Notably, terpenes and C13-norisoprenoids exhibited strong varietal differentiation patterns: Castelão and Trincadeira showed higher relative proportions of monoterpenes like linalool, β-citronellol, and geraniol, whereas Aragonez presented increased sesquiterpene levels including β-bisabolene and α-muurolene, and Syrah and Merlot displayed more diverse terpenoid patterns. Despite their lower abundance, C13-norisoprenoids, particularly trans-β-ionone, consistently differentiated wines across vintages. A 100% ribbon chart of the main terpenoids and C13-norisoprenoids highlighted genotype-driven and vintage-independent patterns, underscoring their potential as robust markers of Portuguese red wines. This study presents a high-resolution HS-SPME–GC–TOFMS chemometric workflow for the profiling and classification of young Alentejo red wines, highlighting consistent varietal patterns in terpene and C13-norisoprenoid distributions under the studied conditions.

Beverages doi: 10.3390/beverages12040040

Authors: Miriam Cristina Pastelin-Solano Odon Castañeda-Castro Javier Emanuel Bulbarela-Marini María Elizabeth Márquez-López Luis Alberto Solano-Rodríguez José Guadalupe Vian-Pérez Marisol Castillo-Morales Rafael Uzárraga-Salazar Luis Alberto Sánchez-Bazán César Galicia-Beltrán Tania Marín-Garza

The main commercial species of coffee is Coffea arabica; however, it is highly susceptible to biotic and abiotic factors. For this reason, scions of Coffea arabica species are used on robusta (Coffea canephora) rootstocks since grafting can modify the organoleptic, nutraceutical, and nutritional characteristics of crops. The objective of this study was to evaluate the effects of five roasting degrees (light, medium light, medium, medium dark, and dark) in two varieties of Coffea arabica species (Colombia Rojo and Costa Rica 95) and their respective grafts on C. canephora variety Romex. The concentrations of acrylamide, caffeine, and chlorogenic acids were analyzed using HPLC, and the nutrient content was analyzed using plasma induction atomic emission spectrophotometry. The graft of the Colombia Rojo variety with the medium dark roast had the highest concentration of caffeine (1.523%). The same variety with the light roast had the highest concentration of chlorogenic acid (3.088 mg g−1), while the highest acrylamide content (336.70 ng g−1) was found in the same variety with the medium light roast. The roasting degree, variety, and grafting of coffee influence the organoleptic, nutraceutical, and nutritional contents of coffee infusions.

Beverages doi: 10.3390/beverages12040039

Authors: Reggie Surya Felicia Tedjakusuma Dionysius Subali David Nugroho

Excessive intake of sugar-sweetened beverages is a major source of dietary free sugars and is strongly associated with an increased risk of type 2 diabetes mellitus. Sweetened tea beverages, which are widely consumed across many Asian countries including Indonesia, represent an important target for sugar reduction. However, reducing sugar content often results in lower perceived sweetness and diminished consumer acceptance. This study examined the potential of floral aroma cues to support sugar reduction in sweetened green tea beverages. Formulations containing jasmine, rose, or lavender aroma were prepared at 100%, 80%, and 70% of the reference sugar level and evaluated by 182 panelists using hedonic rating, Just-About-Right (JAR) scaling with penalty analysis, and Rate-All-That-Apply (RATA) profiling combined with principal component analysis (PCA). Sugar reduction led to decreased perceived sweetness and liking in control samples, whereas jasmine and rose aromas significantly enhanced sweetness perception at reduced sugar levels. Notably, jasmine and rose maintained sweetness perception and overall liking at up to 30% and 20% sugar reduction, respectively. In contrast, lavender aroma provided limited sweetness enhancement and was associated with increased bitterness and astringency. Overall, these findings indicate that culturally congruent floral aromas, particularly jasmine and rose, can be strategically applied to support sugar reduction in sweetened tea beverages while maintaining consumer acceptance, contributing to sensory-driven reformulation strategies for supporting public health.

Beverages doi: 10.3390/beverages12030038

Authors: Ain Raal Rasmus Lodi Martin Lepiku Thanh Nguyen Andriy Grytsyk Oleh Koshovyi

Peppermint tea is one of the most widely consumed herbal beverages worldwide, yet limited data are available on the chemical variability and quality of commercial products. This study assessed the essential oil (EO) yield and composition of 39 commercial peppermint (Mentha × piperita L.) teas and commercial EOs obtained from different countries. EO yield showed pronounced variability, ranging from 0.8 to 26.8 mL/kg. In total, 112 compounds were identified by GC-MS, accounting for 88.4–99.5% of the total EO composition. The major constituents were menthol (0.1–25.2%), menthone (0.1–21.8%), and carvone (0.6–30.0%), revealing marked chemical heterogeneity among marketed products. Several samples exhibited unusually high carvone levels accompanied by reduced menthol and menthone contents, reflecting substantial chemotypic diversity and inconsistency among marketed products. The concentrations of the regulated constituents, pulegone (0.02–2.56%) and menthofuran (0.02–6.58%), remained within the European Pharmacopoeia limits. Based on the observed levels of pulegone and menthofuran, the results do not indicate a safety concern for consumers under normal tea preparation and consumption conditions. Overall, the findings demonstrate substantial variability in the quality of commercial peppermint teas and highlight the relevance of essential oil profiling as a tool for assessing the quality and safety of herbal beverages.

Beverages doi: 10.3390/beverages12030037

Authors: Katherine A. Thompson-Witrick Danielle Yuabov Leah Rose Kaitlinne Crosco Regan Verespie Luke Ferguson Lindsey Bell Drew Budner

There has continued to be an increase in the production of gluten-free products, including beer. This interest is a combination of responses to both consumers addressing food sensitivities as well as personal preferences. Beer produced from gluten-free grains has a distinct flavor that differs greatly from traditional barley beer. Recently, the use of millet to produce gluten-free beer has increased with larger-scale malting of millet. It is the goal of this project to investigate the chemical composition of the millet beer aroma. The fermentation of millet-based beers was compared to sorghum and barley beers. Beyond this, the impact of common yeast strains on the fermentation of millet-based beers weas also investigated. All brews were regularly monitored for pH, gravity, total titratable acidity, total polyphenols, and free amino nitrogen. In addition, the aroma profile was sampled using Solid-Phase Microextraction (SPME) with chemical separation and identification and quantification using Gas Chromatography with Mass Spectroscopy (GC-MS). The analysis showed the production of acceptable beers; however, the fermentation there is obvious needed to optimize brewing conditions. In addition, the amount of total volatile compounds was found to be significantly different than beer produced using malted barley.

Beverages doi: 10.3390/beverages12030036

Authors: José R. Verde-Calvo Héctor Bernardo Escalona-Buendía Araceli Arellano-Covarrubias Frida Pura Malpica-Sánchez Miguel Ángel Hernández-Carapia

Beer is an alcoholic beverage made primarily from malted cereals, water, hops, and yeast. Although barley is the most common cereal in brewing, corn malts are also used to produce beer in different countries. However, research on their production, physicochemical properties, and aging evolution is limited. In the present study, the evolution of various physicochemical features during the aging of six lager- and ale-fermented corn beers was investigated. Results after 18 months of aging showed decreases in most of the measured properties: total phenolics between 16 and 20%, antioxidant capacity between 17 and 23% by DPPH assay and 23–41% by ABTS assay, free anthocyanins between 38 and 55%, bitterness units between 32 and 42%, and SRM color and color intensity only dropped in lager beers, while in ale beers these properties increased. Finally, tonality increased in lager beers and one ale beer. This study enabled a more in-depth analysis of corn beer, focusing on the evolution of physicochemical properties during aging that are relevant to beer quality.

Beverages doi: 10.3390/beverages12030035

Authors: Luis Guillermo González Olivares Elizabeth Contreras López Nayeli Vélez Rivera Ilse Monroy Rodríguez Juan Ramírez Godínez

In this study, hydrolyzed whey was obtained using pancreatin as the proteolytic enzyme, and its antihypertensive activity was evaluated. The hydrolysis was carried out for 7 h, and the resulting products were analyzed for antihypertensive in vitro activity by inhibiting angiotensin-converting enzyme (ACE). The hydrolysate demonstrated a 42 ± 3.38% ACE inhibition after 7 h of hydrolysis, indicating the effective release of bioactive peptides. Electrophoresis analysis revealed peptides with molecular weights below 6.5 kDa, consistent with known antihypertensive peptides. The hydrolysate was then incorporated as a functional ingredient into a dairy beverage. However, the beverage’s ACE-inhibitory activity was lower, reaching only 11.88 ± 0.26% inhibition. However, the dairy beverage retained low-molecular-weight peptides. Despite the lower antihypertensive activity in the final product, the results highlight the potential of hydrolyzed whey as a functional ingredient for developing functional dairy beverages. For that reason, the research aimed to evaluate the potential of a dairy beverage prepared with whey hydrolyzed by pancreatin as a carrier of antihypertensive peptides.

Beverages doi: 10.3390/beverages12030034

Authors: Artemis Toulaki Dimitrios Kalompatsios Martha Mantiniotou Vassilis Athanasiadis Kosmas Roufas Stavros I. Lalas

This study examined the evolution of volatile and non-volatile compounds of a Cypriot monovarietal cultivar Maratheftiko red wine over a span of six years (2019–2024). Several physicochemical properties of the wines were evaluated. Alcohol content and volatile acidity remained stable; acidity and malic acid are the main differentiating factors among vintages. In addition, bioactive molecules in the wines showed a distinct vintage effect, with the 2024 vintage exhibiting significantly higher concentrations. For instance, the high concentration of polyphenols (3877.86 mg gallic acid equivalents per L), tannins (688.43 mg of catechin equivalents per L), flavonoids (506.90 mg of rutin equivalents per L), and anthocyanins (413.74 mg of cyanidin equivalents per L) contributed to the high antioxidant capacity of the specific vintage, as FRAP and DPPH assays were measured at 44.60 and 29.91 mmol of ascorbic acid equivalents per L, respectively. Furthermore, the intense crimson color of this red wine could be attributed to the high concentration of the abundant anthocyanin malvidin-3-O-glucoside in this vintage (21.62 mg/L). On the other hand, it was observed that the latest vintage showed high polyphenol concentration but low volatile compound concentration. This pattern was ascertained through correlation analyses and could be attributed to an unsatisfactory level of the aging process. Correlation analysis (Pearson’s r) confirmed inverse relationships between polyphenol concentration and volatile compounds (r = −0.62, p < 0.05). Principal component analysis (PCA) further highlighted the 2024 as an outlier vintage, distinguished by elevated phenolic and antioxidant profiles.

Beverages doi: 10.3390/beverages12030033

Authors: Mohini Basu Ryan J. Elias Darrell W. Cockburn

As consumer attitudes shift, non-alcoholic and low-alcohol beers (NABLABs) have grown rapidly in popularity. This has driven interest in biological production methods that avoid the cost and flavor damage associated with post-fermentation dealcoholization. This review focuses on how barley wort composition and process conditions shape the metabolism of maltose- and maltotriose-negative non-Saccharomyces yeasts (NSYs), and how this, in turn, affects ethanol yield, flavor, and aroma in NABLABs. Key sections examine differences in carbohydrate utilization between Saccharomyces and NSYs, the influence of oxygen and Crabtree/Kluyver effects on carbon flux, and the roles of glycerol and organic acid formation as alternate carbon sinks that also contribute to mouthfeel, sweetness perception, and acidity. Particular attention is given to mashing strategies and enzyme additions used to redesign wort sugar profiles for NSYs, including high-temperature, low-gravity mashes and exogenous amyloglucosidase to increase glucose while limiting maltose and ethanol formation. The review also summarizes how the NSY-driven production of esters, higher alcohols, and the biotransformation of hop-derived precursors can offset excessive sweetness and “worty” off-flavors that commonly affect NABLABs. The use of NSYs opens an exciting array of opportunities for brewers to make NABLABs; however, challenges remain. Saccharomyces yeasts have centuries of brewing experience behind them and the adaptations needed for effective use of NSYs are still in development. Fundamentally, the challenge for NABLAB brewers using biological methods is to balance the desirable effects of fermentation while maintaining ethanol levels below the target threshold. This review outlines those challenges in detail and examines some of the approaches that are being used to solve them.

Beverages doi: 10.3390/beverages12030032

Authors: Kunpeng Zhou Taiping Zhang Suyalatu Zhang Dexin Wang Shujie Hao Ruonan Wei

To establish a rapid traceability method for tea varieties and address the limitations of traditional identification techniques, this study focused on four types of tea—Longjing, Maofeng, Zhuyeqing, and Biluochun—using near-infrared (NIR) spectroscopy. A total of 84 sets of NIR spectra were collected and preprocessed using Savitzky–Golay smoothing (S-G), multiplicative scatter correction (MSC), standard normal variate transformation (SNV), and first derivative (1stDer) methods. Dimensionality reduction and feature selection were then performed using principal component analysis (PCA), linear discriminant analysis (LDA), their combination (PCA-LDA), and the successive projections algorithm (SPA). Classification models based on multiple linear regression (MLR) and support vector machine (SVM) were constructed and evaluated via five-fold cross-validation to assess generalization ability and stability. The results indicated that the SVM model significantly outperformed the MLR model in overall classification and generalization. The PCA-LDA combined approach proved to be the most effective feature selection method. The optimal classification model for tea variety traceability was achieved using MSC or SNV preprocessing combined with PCA-LDA-SVM, yielding a mean five-fold cross-validation accuracy of 96.67%. The confusion matrix revealed that misclassifications mainly occurred between Longjing and Biluochun and between Maofeng and Zhuyeqing, which can be attributed to similarities in processing techniques and chemical composition among these tea varieties. This study provides a rapid, non-destructive, and accurate spectroscopic detection method for tea quality control and traceability, offering a valuable reference for the rapid identification of agricultural products.

Beverages doi: 10.3390/beverages12030031

Authors: Alan Gasiński Józef Błażewicz Przemysław Leszczyński Mirosław Anioł Joanna Kawa-Rygielska

A total of 35 commercially available beers (of various beer styles) produced in Poland were analysed in this study to assess the concentration of xanthohumol and isoxanthohumol, prenylated flavonoids originating from the hops, which are known to possess multiple health-benefitting properties. High-performance liquid chromatography coupled with a UV/VIS DAD detector was utilised to identify and quantify hop flavonoids. Additionally, physicochemical parameters, such as wort extract content, extract content, alcohol content, and degree of attenuation, were analysed in all the samples. The xanthohumol content of the Polish beers varied the most from the analysed flavonoids and ranged from 0.029 to 2.459 mg per L of the beer. The concentration of the isoxanthohumol was, on average, higher and ranged from 0.621 to 2.510 mg per L.

Beverages doi: 10.3390/beverages12030030

Authors: Juliana Pazos Danielle J. Fox Kanwaljit Bajwa Thomas Giagou James F. Harbertson

The aim of this study is to evaluate the effect of harvest time, alcohol adjustments, and maceration time on Cabernet Sauvignon wines’ sensory profiles and polysaccharide content and composition. For achieving that, grapes were harvested at three different maturities and for each of them, the alcohol was adjusted to three different concentrations (~11%, 14%, and 16.5%). In addition, wine was macerated for either 10 days or 8 months (a maceration length not previously studied). As a result of this design, 54 wines were produced (3 harvests × 3 alcohol contents × 2 maceration treatments, in triplicate). Maceration and alcohol were the most relevant factors for explaining the sensory differences in the wine, considering aromas, taste, and mouthfeel perception. Descriptive sensory analysis of the wines revealed that astringency is better predicted using protein-precipitable tannins (0.98) and tannin galloylation (0.86) than tannin size (−0.61). The polysaccharide content did not show a correlation with mouthfeel sensory descriptors. Pectic polysaccharides were found in a higher concentration in the EM wines with low and medium alcohol. The harvest, maceration, and alcohol did not present clear effects on the rest of the polysaccharide types or overall content.

Beverages doi: 10.3390/beverages12030029

Authors: Yanine Arrieta-Garay Clara López-Colom Carles Bargalló-Guinjoan Juan José Rodríguez-Bencomo Ignacio Orriols Francisco López

This study investigates the influence of grape pomace pressing on the chemical composition and sensory characteristics of Trepat grape pomace distillates from two consecutive vintages (2012 and 2013). Distillates obtained from pressed pomace showed higher ethanol strengths than those from unpressed pomace (64% v/v versus 54% v/v) and higher concentrations of several volatile compounds, including methanol, hexanols, aldehydes, and acetate esters. In contrast, distillates from unpressed pomace retained higher levels of terpenes and farnesols. Principal component analysis (PCA) highlighted differences among samples according to both vintage and pomace treatment, reflecting technological and vintage-dependent variability. Pressed pomace distillates contained higher concentrations of fruity and floral acetate esters (2-phenylethyl acetate and 3-methylbutyl acetate) than unpressed pomace distillates; however, sensory evaluation by an expert panel indicated that their fruity expression was often masked by undesirable notes such as rancid and solvent-like aromas. Unpressed distillates tended to be described as more harmonious and mellow and were perceived as having higher overall quality. Although several compounds exceeded their odor activity values (OAV > 1), their potential positive sensory contribution was frequently counterbalanced by elevated concentrations of aldehydes and higher alcohols. Overall, the results indicate that pomace pressing influences the volatile composition of Trepat pomace distillates and may affect sensory balance, suggesting that careful control of pressing conditions could contribute to improving the aromatic quality of grape pomace spirits.

Beverages doi: 10.3390/beverages12030028

Authors: Federico Baris María Cejudo-Bastante Francisco Heredia Fabio Chinnici

This study evaluates the impact of eight commercial oenological tannins—sourced from grape seed, grape skin, cherry, quebracho, acacia, tara, chestnut, and oak—on the phenolic composition and color evolution of a rosé wine during oxidative storage. The tannins were initially characterized for their phenolic richness, antioxidant capacity, oxygen consumption rate, and iron chelating ability. Their effects were then assessed in a lab-scale rosé wine produced without sulfur dioxide, where each tannin was added individually. Results revealed that condensed tannins, particularly from grape skins, significantly enhanced the initial color intensity, while hydrolyzable tannins such as chestnut and oak better preserved color stability over time. Chestnut tannin showed the highest antioxidant and oxygen consumption activities, correlating with its greater performance in limiting oxidative degradation. Although some tannins contributed to anthocyanin loss, evidence suggests a role in promoting pigment polymerization and color stabilization.

Beverages doi: 10.3390/beverages12020027

Authors: Aitor García-Roldán Antoni Canalda-Sabaté Jordi Gombau-Roigé Marco Bustamante-Quiñones Arnau Just-Borràs José M. Heras Nathalie Sieczkowski Fernando Zamora Joan Miquel Canals

Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting enzymatic browning. This research studies ascorbic acid, glutathione (pure and in the form of a specific inactivated dry yeast rich in glutathione), and bioprotection by a selected strain of Metschnikowia pulcherrima as alternatives to SO2 for preventing enzymatic browning, following a methodology developed in previous works. All the studied treatments resulted in a significant reduction in enzymatic browning. More specifically, all treatments significantly reduced the Vmax of the apparent tyrosinase activity, indicating their potential to protect against enzymatic browning and thus allowing for a reduction in the doses of SO2 added to the wine.

Beverages doi: 10.3390/beverages12020026

Authors: Maria Pereira Diana Santos Cláudia Pinho Ana Oliveira

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the physicochemical properties, phenolic content, and antioxidant potential of craft beers. Methods: A narrative review was conducted using PubMed, Science Direct, Web of Science, and b-on databases, with the keywords ‘craft beer’, ‘physicochemical properties’, ‘polyphenolic content’, and ‘antioxidant activity’. Results: The incorporation of botanical ingredients into beers modified the physicochemical parameters, total phenolic content (TPC), and antioxidant activity. These effects varied according to the type of matrix, concentration, timing of addition, beer style, and brewing conditions. Overall, an increase in beer TPC and antioxidant activity was observed. However, higher TPC can present technological challenges, as phenolic–protein interaction may lead to turbidity. Conversely, enhanced antioxidant potential contributes to oxidative stability and extends the shelf-life of beer. Conclusions: Future studies should validate the current results, explore new bioactive matrices, and evaluate variables that ensure the functional quality of beer. Practical applications under real production conditions should also be prioritized to guarantee effective functional benefits without compromising the stability and sensory acceptance of craft beer.

Beverages doi: 10.3390/beverages12020025

Authors: Enid Adiegwu Renata Carneiro Ken Hurley Ann Sandbrook Sean O’Keefe

Kombucha’s growing popularity worldwide has been accompanied by a growing consumer interest in exploring new flavors and adopting healthier diets. In this preliminary consumer-driven study, we investigated the application of white hibiscus (WH) calyces in the development of novel kombucha beverages. Kombuchas were made from 100% black tea (BT), 100% WH, and 50% BT/WH blend infusions, then their pH, total titratable acidity (TTA), ethanol content, sucrose, glucose, and fructose concentrations were measured. Untrained sensory participants (N = 97) rated the kombuchas using a 9-point hedonic scale, described them using a check-all-that-apply list of attributes, and answered a willingness-to-pay (WTP) question. Tea infusion and fermentation time had a significant effect on pH, TTA, ethanol, sucrose, fructose, and glucose content (p < 0.05). High residual sugar levels observed in the WH kombucha indicated sluggish fermentation. Kombuchas differed significantly in overall-liking, color, aroma, flavor, and mouthfeel liking, and WTP (p < 0.05). Overall, BT kombucha was preferred over the WH kombuchas (100% and blend). Sensory attributes “refreshing”, “floral”, “hibiscus”, “fruity”, and “sweet” were positive drivers of acceptability, while “pungent” and “astringent” were negative drivers. Results suggest that blends containing less than 50% WH may provide more appealing sensory attributes to consumers, and that further study is needed.

Beverages doi: 10.3390/beverages12020024

Authors: Raghvendra Singh Sophie Barbe Paulo Peixoto Manon Hiolle Frédéric Affouard Guillaume Delaplace

Handling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions are highly concentrated, as in hyper-protein milk beverages, which are experiencing exponential market growth. In this work, Coarse-Grained (CG) models using Lennard-Jones potentials to model interactions were built for simulating rheological properties of colloidal micellar casein dispersions (native and demineralized). In a first approach, a polydisperse explicit CG model was developed. For this polydisperse CG model, the representation chain was composed of four large smooth spheres of different sizes mimicking the real distribution of casein colloids. The CG simulation results were validated by comparison with experimental rheological data for native colloidal casein dispersions. Both in-house experimental results and available data found in the literature were used for this purpose, covering a wide range of casein concentrations ([10 g/L–200 g/L], [8–20%] corresponding to casein concentration, colloid volume fraction and solid/liquid volume fraction, respectively). In a second approach, a simplified model using a monodisperse CG model was developed. This simplified model only included one type of soft sphere and was found to preserve the accuracy of the rheological prediction. Finally, a monodisperse CG model was set up to predict the behavior of demineralized micellar casein dispersions, for which a decrease in the average size of the micelle size distribution is observed when demineralization occurs. For all models, the comparison between the predicted and experimental rheological behavior is fully satisfactory, proving that the CG models proposed for casein-based micellar dispersions are physically well founded and that the proposed simplified representation chain, based on micelle size observation, makes sense.

Beverages doi: 10.3390/beverages12020023

Authors: Simona D’Angelo Carla Buzzanca Angela D’Amico Alessia Boatta Patrizia Proia Vita Di Stefano

Aloe vera (Aloe barbadensis Miller) represents a rich natural source of water, minerals, polysaccharides, vitamins, phenolic compounds and bioactive molecules that exert multiple health-promoting effects relevant to athletic performance. Its high content of water and minerals (magnesium, calcium, potassium) supports hydration and electrolyte balance during physical activity. At the same time, polysaccharides, especially acemannan, contribute to tissue regeneration, muscle recovery, immune modulation and gastrointestinal protection. Antioxidant compounds reduce exercise-induced oxidative stress, potentially improving recovery and limiting inflammatory damage. Aloe vera-based beverages, including leaf juices and fermented formulations, offer a practical and palatable vehicle for delivering these bioactives. In addition to supporting gut integrity and reducing symptoms such as reflux and heartburn, Aloe vera supplementation may enhance nutrient absorption and modulate glucose metabolism, contributing to better metabolic stability during exercise. The increasing commercial interest in natural functional beverages highlights the relevance of Aloe vera as a nutraceutical candidate for athletes. This review explores the multiple benefits of Aloe leaf derivatives, bridging traditional medicine and evidence-based applications for metabolic health (gastrointestinal comfort, hydration, antioxidant defence and post-exercise recovery). However, further clinical studies are needed to fully define dosage, efficacy and mechanisms of action.

Beverages doi: 10.3390/beverages12020022

Authors: Thitiphan Chimsook Rittichai Assawarachan

Ohmic heating pasteurization (OHP) is a volumetric thermal processing technology that enables rapid and uniform heat generation within liquid foods. This study aimed to optimize the OHP conditions for passion fruit juice processing by maximizing thermal efficiency and preserving quality attributes. A Box–Behnken design combined with response surface methodology was applied to evaluate the effects of pasteurization temperature (75–95 °C), holding time (15–45 s), and voltage gradient (10–30 V/cm) on the system performance coefficient (SPC), total color difference (ΔE), and vitamin C retention. Multi-response optimization was conducted to simultaneously enhance SPC and vitamin C content while minimizing color change. The optimal OHP conditions were identified as a temperature of 82.5 °C, a holding time of 25 s, and a voltage gradient of 18.5 V/cm. Under these conditions, the processed juice exhibited a high SPC value (0.80 ± 0.05), moderate vitamin C retention (20.07 ± 3.18 mg/100 mL), and low total color difference (ΔE = 7.64 ± 1.08). Enzymatic assays further demonstrated substantial inactivation of quality-related enzymes, with residual activities of peroxidase and polyphenol oxidase reduced to 8.07 ± 1.74% and 12.6 ± 2.1%, respectively, compared with untreated juice. These results indicate that optimized ohmic heating pasteurization can achieve efficient thermal processing while maintaining the physicochemical and nutritional quality of high-acid fruit juices.

Beverages doi: 10.3390/beverages12020021

Authors: Kinga Szymczykowska Patrycja Kupnicka Karolina Skonieczna-Żydecka Klaudia Melkis Dariusz Chlubek Karolina Jakubczyk

Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed both as an infusion and as a whole powder form. The present study aimed to analyze the micro- and macronutrient composition of matcha tea infusions (traditional and daily) brewed with water at different temperatures, as well as that of matcha powder. Samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OS). Two types of matcha infusions were analyzed: daily and traditional, prepared at 25 °C, 70 °C, 80 °C, and 90 °C in addition to matcha powders. The results demonstrated that both infusions and matcha powder are sources of the tested elements (potassium, phosphorus, magnesium, calcium, zinc) and may complement a healthy, balanced diet. The type of tea significantly affected elemental content, while brewing temperature did not significantly influence the mineral composition of infusions. Taken together, these results indicate that matcha represents a nutritionally relevant beverage whose mineral profile may contribute to dietary quality and support physiological functions related to metabolic health.

Beverages doi: 10.3390/beverages12020020

Authors: Ioana-Cristina Bedreag (Rebigan) Ionel-Bogdan Cioroiu Marius Niculaua Alexandru-Gabriel Suduc Constantin-Bogdan Nechita Catalin-Ioan Zamfir Elena Cristina Scutarașu Lucia-Cintia Colibaba Camelia Elena Luchian Valeriu V. Cotea

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing regions—Banat, Dobrogea, Moldova, Muntenia–Oltenia, and Transylvania—covering a wide range of altitudes (75–400 m), latitudes (21.6–28.4°), and contrasting soil types (chernozems, alluvial soils, luvaceous and clay-illuvial brown soils) over two climatically distinct vintages (2019 and 2021). Volatile profiling was performed by GC–MS, and aroma relevance was assessed using odor activity values (OAVs) and weighted aromatic scores, while sensory attributes were integrated through structured sensory evaluation. Esters and thiols emerged as the dominant contributors to varietal aroma expression. Sensory aggregation revealed clear winery-dependent differences, whereas vintage effects were moderate, with 2021 wines displaying a more pronounced fruity–floral profile compared to 2019. Linear Discriminant Analysis (LDA) identified grape variety as the strongest discriminant factor, surpassing vintage, and confirmed distinct regional sensory identities. The integrated OAV–sensory–LDA framework demonstrates the defining role of terroir in shaping aromatic structure, enabling robust varietal typicity assessment and regional differentiation across Romanian wine-growing areas.

Beverages doi: 10.3390/beverages12020019

Authors: Rayane Cordeiro Luiz Corrêa-Filho Flávia Gomes Daniela Sá Renata Tonon Virginia Matta Lourdes Cabral

A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids, while maintaining viscosity compatible with level 3 of the IDDSI scale, ensuring safe consumption for individuals with dysphagia. The product underwent different processing treatments, including thermal pasteurization, sterilization, and non-thermal ultrasound processing, to evaluate their effects on bioactive compounds and in vitro bioaccessibility. Vitamin C content and total phenolic compounds decreased by 15.4% and 12.7% after pasteurization, respectively, and by 41.6% and 79.1% after ultrasound treatment. In contrast, sterilization did not result in a significant difference in vitamin C content compared with the control. Conversely, total carotenoid content increased significantly across all processing treatments, while antioxidant capacity remained stable across the different processing conditions evaluated. In addition, a 95% increase in selenium content was observed after pasteurization, indicating enhanced solubilization of mineral fractions in the Brazil nut extract. Vitamin C bioaccessibility reached 53.24% after ultrasound treatment and 38.58% after sterilization, outperforming the control (34.59%). For carotenoids, sterilization resulted in the highest bioaccessibility (28.33%), followed by ultrasound (17.21%) and pasteurization (15.24%). The beverage also showed good sensory acceptance among elderly consumers, demonstrating that the formulation successfully combines nutritional adequacy and acceptance. These findings support its potential as a functional beverage that promotes safe nutrition and hydration in older adults, including those with dysphagia.

Beverages doi: 10.3390/beverages12020018

Authors: Luca Pretti Manuela Sanna Massimiliano Rinaldi Antonio Valentoni Margherita Rodolfi Rohini Dhenge Daniele Sanna Maria Cristina Porcu Tina Lino Tommaso Ganino

The integration of fruit by-products into brewing represents a promising strategy to enhance sustainability within the beverage sector. This study evaluates the use of dried blackberry (Rubus fruticosus L.) juice pomace, either untreated or pre-treated by High-Pressure Processing (HPP), as an ingredient in fruit beer production. A portion of the blackberry pomace was dried at 50 °C and incorporated into a beer formulation named “control beer” (CB), while another portion of the blackberry pomace was subjected to HPP at 600 MPa for 3 min, dried at 50 °C and incorporated into a beer formulation named HPPB. The beers were analysed for their physicochemical parameters, colour properties, total phenolic content, antioxidant capacity (UV–Vis and EPR), and volatile composition (HS-SPME-GC-MS). A trained sensory panel (n = 8) assessed descriptive attributes. HPP significantly affected the colour of the dried pomace and resulted in beers with higher lightness (L*) but lower redness (a*) and total phenolics. CB exhibited higher antioxidant capacity, whereas HPPB showed increased levels of fruity esters. Sensory analysis confirmed that HPPB was perceived as significantly more fruity in both orthonasal odour and flavour (p < 0.05). No significant differences were detected in beer oxidative stability by EPR. These findings demonstrate that HPP-treated blackberry pomace can modulate the sensory profile of fruit beers despite reducing phenolic retention, and that upcycled by-products can support the development of sustainable, specialty beers.

Beverages doi: 10.3390/beverages12010017

Authors: Diana Hernández-Martínez Jose Valdez-Miranda Patricia Rosales-Martínez Hugo Necoechea-Mondragón Gustavo Gutiérrez-López Maribel Cornejo-Mazón

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to be further developed. Nance pulp and liqueur were analyzed by evaluating their physicochemical characteristics, bioactive compounds, and antioxidant capacities during 90 days of storage. Ascorbic acid and antioxidant capacities decreased at higher rates than pulp as per their kinetic constants and half-life times (t1/2 was shorter for liqueur than for pulp). Fourier Transform Infrared Spectroscopy (FTIR) allowed us to register the characteristic fingerprints from bonds from diverse functional groups and demonstrated that liqueur preserved, at a higher extent, the bioactive compounds of pulp. Phenolic compounds in both samples decayed over time, suggesting that, during storage, they release due to the breakage of cell walls. Infrared spectra showed considerable overlapping, presenting characteristic alcohol and functional group peaks distinctive of bioactive compounds and polysaccharides. At the end of their storage, both samples presented peaks of less intensity than those for the initial samples, which was in agreement with the bioactive compound content and antioxidant capacity kinetics. Bioactive profiles and kinetic parameters would be useful for establishing the processing and storage conditions of nance liqueur and could support the development of local communities.

Beverages doi: 10.3390/beverages12010016

Authors: Francisco Enrique Sánchez-Rosales Katy Marcela Castellanos-Reyes Loren Paola Macias-Bu Raúl Enrique Martínez Molina Lijia Patricia Carrillo Alfaro Carlos Orlando Inestroza-Lizardo Héctor Alonzo Gómez Gómez

This study aimed to formulate probiotic beverages using underutilized tropical fruit pulp, such as those of sincuya (Annona purpurea Moc. & Sessé ex Dunal), urraco (Licania platypus (Hemsl.) Fritsch), matasano (Casimiroa edulis La Llave y Lex), and jaboticaba (Plinia cauliflora Mart. Kausel), with acceptable sensory characteristics. The evaluations of color, vitamins, minerals, °Brix, pH, and titratable acidity (TA) were performed on the fruit pulps. Subsequently, four beverages inoculated with a mixed culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus) were produced, and °Brix, pH, TA, sensory acceptability, and colony-forming units (CFUs) were measured after 9 h of fermentation. The sincuya pulp exhibited the highest beta-carotene (334.37 IU mg/100 g) and potassium (444.49 mg/100 g) content. The sincuya beverage was the best in terms of sensory characteristics such as color, aroma, flavor, and general acceptability, with scores of 78%, 71%, 70%, and 71%, respectively. The urraco, sincuya, and matasano beverages exhibited CFU counts of 10.9, 10.4, and 9.7 Log10 CFU/mL, respectively. These results demonstrate that the fruits and formulated beverages have technological potential, functional and probiotic benefits, and sensory characteristics that are attractive to consumers. This innovative approach suggests an alternative for improving nutrition using local resources and agro-industrial byproducts.

Beverages doi: 10.3390/beverages12010015

Authors: Paris Christodoulou Eftichia Kritsi Antonis Archontakis Nick Kalogeropoulos Charalampos Proestos Panagiotis Zoumpoulakis Dionisis Cavouras Vassilia Sinanoglou

This study addresses the ongoing challenge of accurately classifying beers by fermentation type and product category, an issue of growing importance for quality control, authenticity assessment, and product differentiation in the brewing sector. We applied a multiblock chemometric framework that integrates phenolic profiling obtained via GC–MS, antioxidant and antiradical activity derived from in vitro assays, and complementary colorimetric and physicochemical measurements. Principal Component Analysis (PCA) revealed clear compositional structuring within the dataset, with p-coumaric, gallic, syringic, and malic acids emerging as major contributors to variance. Supervised machine-learning classification demonstrated robust performance, achieving approximately 93% accuracy in discriminating top- from bottom-fermented beers, supported by a well-balanced confusion matrix (25 classified and 2 misclassified samples per group). When applied to ale–lager categorization, the model retained strong predictive ability, reaching 90% accuracy, largely driven by the C* chroma value and the concentrations of tyrosol, acetic acid, homovanillic acid, and syringic acid. The integration of multiple analytical blocks significantly enhanced class separation and minimized ambiguity between beer categories. Overall, these findings underscore the value of multi-block chemometrics as a powerful strategy for beer characterization, supporting brewers, researchers, and regulatory bodies in developing more reliable quality-assurance frameworks.

Beverages doi: 10.3390/beverages12010014

Authors: María Curiel-Fernández Estela Cano-Mozo Belén Ayestarán Zenaida Guadalupe Inés Sampedro-Marigómez Silvia Pérez-Magariño

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The impacts of these products on the volatile, phenolic and polysaccharide compositions, as well as on the foam properties and sensory characteristics, were evaluated. After 15 months of aging, the products used did not influence the color and phenolic composition of the sparkling wines. However, they had a positive effect on the volatile compounds, with treated wines showing a general increase compared with the control, mainly in ethyl esters and alcohol acetates, compounds associated with fruity and floral notes. The treated wines showed clear sensory differences compared with the control, including aromatic complexity, which may reflect better preservation of certain aromatic compounds over time. In addition, improvements in wine taste were observed, likely due to a reduction in perceived acidity and bitterness. These results demonstrate the potential of grape-derived polysaccharide extracts to preserve volatile compounds in sparkling wines and to enhance their aromatic complexity and mouthfeel, thus improving overall sensory quality.

Beverages doi: 10.3390/beverages12010013

Authors: Micaela Boido Maria Alessandra Paissoni Davide Camoni Riccardo Severi Stefano Ferrari Beatrice Cordero Simone Giacosa Luca Rolle Susana Río Segade

Lugana DOC is an Italian PDO white wine from the south coast of Lake Garda, produced with ‘Trebbiano di Lugana’ grapes (synonym of ‘Trebbiano di Soave’ and ‘Verdicchio bianco’) and characterised by tropical fruit, citrus, and balsamic notes due to the presence of volatile thiols and methyl salicylate, respectively. To deepen the knowledge of the aromatic profile of these wines and to study how they evolve during aging, the chemical and sensory profile of 12 Lugana DOC wines from the same winery in different consecutive vintages (2008–2019, evaluated in 2023) were analysed. Sensory analysis data were subjected to hierarchical cluster analysis, identifying four main groups that appropriately distinguished the aged wines from the young wines. Younger wines had a greenish yellow colour and were characterised mainly by fruity, citrus, floral, and flinty notes related to thiol compound contribution. Older wines, divided into three different clusters, shifted colour towards orange and were characterised by descriptors related to oxidative aging (e.g., cooked fruit, marsala-like, figs, nuts) or retained pleasant varietal and evolutionary notes (e.g., citrus, white flowers, flint, vanilla) confirmed by their chemical markers detected by GC-MS and LC-MS.

Beverages doi: 10.3390/beverages12010012

Authors: Mateusz Jackowski Jan Śmigiel Tomasz Grygier Maciej Grabowski Anna Trusek

Beer is a drink that has been a staple in human history, evolving from its beginning in antiquity to the present day. Nowadays, large breweries and other companies have set up laboratories focused on finding and developing new yeast strains for the brewing sector to meet consumers’ demand for new beer styles. Monascus spp. are ascomycota that have been known for hundreds of years. They are widely popular in Asian cuisine, especially in fermented foods. Studies show that Monascus spp. produce numerous food dyes and substances that positively influence human health. In the presented work, Monascus ruber was tested as a potential microorganism for the beer industry. Experiments included fermentation trials with Monascus ruber in four regimes: in aerobic condition, anaerobic condition, anaerobic condition with pH kept above 4.5, and in anaerobic condition with pH set to 4.5. As a reference, commercial Saccharomyces cerevisiae and Saccharomyces pastorianus were used. Fermentation parameters were evaluated by measurements of ethanol and extract level. The final product was tested for its colour in order to evaluate if monascus-derived pigments were present in the beverage. Moreover, a qualitative analysis of lovastatin and citrinin was performed in order to check if those monascus metabolites were present. Finally, small-scale consumer tests were performed in order to check the organoleptic properties of the obtained beverage. Results show that Monascus ruber is able to ferment beer wort in a similar manner as Saccharomyces strains, reaching a slightly lower degree of attenuation. Nevertheless, a longer lag phase was observed in monascus trials, except for the trial with preset pH at 4.5. The most visible change in the product was a reddish colour that appeared in the sample in aerobic conditions. The qualitative analysis showed that lovastatin and citrinin were present in the tested samples. Consumer tests show that experimental beer has a different taste than Saccharomyces-fermented products. Although the presented results are preliminary, they could be a good starting point for further research on monascus-based beverages.

Beverages doi: 10.3390/beverages12010011

Authors: Almab Zainab Yangling Liu Muhammad Khan Wenting Xu Qian Lin

Beverages, particularly sugar-sweetened beverages (SSBs), pose a significant public health concern globally. Changing eating habits among Pakistani young adults have led to higher sugary drink consumption, underscoring the need for a suitable cultural assessment tool. A cross-sectional study was conducted among 381 university students aged 18–26 years from three major cities of Pakistan. Following World Health Organization (WHO) guidelines, the original Beverage Intake Questionnaire (BEVQ-15) was modified by removing four items (including alcoholic beverages), adding two culturally relevant types (flavored milk and refreshing drinks), and converting measurement units to milliliters, resulting in a 13-item Beverage Intake Questionnaire-Pakistan (BEVQ-PK). Validity was assessed by comparing BEVQ-PK1 (test) with three 24 h dietary recalls. Test–retest reliability was evaluated after a 14-day interval by comparing BEVQ-PK1 (test) and BEVQ-PK2 (retest). Analyses included descriptive statistics, paired sample t-tests, Intraclass Correlation Coefficients (ICC), Bland–Altman plots, and Spearman’s correlations. The BEVQ-PK (13-item) demonstrated moderate to strong validity (r = 0.2–0.8, p < 0.001) and strong reliability (r = 0.5–0.9, p < 0.001). Most beverage categories showed no significant intake differences between test and retest. Tea/coffee with milk was the most frequently consumed beverage, followed by soft drinks and green/black tea. Overall, BEVQ-PK is a valid and reliable tool for assessing SSB intake among Pakistani university students and can support future nutrition and public health research.

Beverages doi: 10.3390/beverages12010010

Authors: Fernanda Franco Clarissa dos Santos Juciane Fortes Taísa Treptow Vivian Bochi Douglas Friedrichs Sabrina Somacal Cláudia Sautter

Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transformations occur that determine their chemical composition and sensory quality, many of which are unique depending on the type of wood used in the process. In this context, Maclura tinctoria (Tajuva), a native Brazilian species rich in phenolic compounds, was evaluated based on its phenolic composition and extraction behavior as a sustainable alternative for beverage aging. Wood chips were subjected to three toasting levels (untoasted, medium, and high) and aged for up to 360 days in two hydroethanolic model systems (10% and 14% v/v ethanol). The total and individual phenolic compounds were determined using the Folin–Ciocalteu method and HPLC–DAD/LC–MS/MS analysis. Results showed that toasting level, ethanol concentration, and aging time significantly influenced phenolic extraction. Untoasted Tajuva released the highest amounts of phenolic acids and flavonoids, particularly gallic and caffeic acids, and quercetin, respectively; while medium toasting favored the formation of thermally derived aromatic compounds, such as vanillic acid. The 14% ethanol system enhanced extraction efficiency for most analytes. Overall, Tajuva wood exhibited higher phenolic yields than French oak under comparable conditions, highlighting its chemical richness and extraction reactivity. These findings support the use of M. tinctoria as an eco-efficient and functional alternative to oak for the maturation of alcoholic beverages.

Beverages doi: 10.3390/beverages12010009

Authors: David R. Katerere Abel Navarré Dopazo Raffaele Sessa Silvia Trombetti Michela Grosso Luana Izzo

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study aims to examine the phenolic acids, peptides, and potential bioactive properties of 2 novel sorghum-based fermented beverages, Niselo and Delishe. A total of 48 phenolic compounds were identified through targeted and untargeted Ultra-High Performance Liquid Chromatography coupled with a Quadrupole Orbitrap High-Resolution Mass Spectrometer (UHPLC–Q-Orbitrap HRMS) analyses, revealing a higher content of phenolic acids in Niselo and a prevalence of flavonoids in Delishe. Niselo exhibited enhanced in vitro cytoprotective and reactive oxygen species (ROS)-scavenging activity and displayed a clear cytoprotective effect against hydrogen peroxide-induced oxidative stress in Caco-2 cells. Proteomic profiling using tryptic digestion revealed that Niselo has a substantial abundance of fragments of peptides matching several stress-related and antioxidant proteins, indicating a superior stress-response and/or defense capability. Overall, these findings highlight the functional potential of sorghum-based fermented beverages, supporting their role as health-promoting products.

Beverages doi: 10.3390/beverages12010008

Authors: Jessica Samaniego Solis Giovanni Luzzini Naíssa Prévide Bernardo Anita Boscaini Andrea Dal Cin Vittorio Zandonà Maurizio Ugliano Olga Melis Davide Slaghenaufi

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentation behaviors: SP665 induced rapid refermentation, reaching 8.5 bar in 46 days, while CGC62 showed a slower fermentation rate, reaching 6.5 bar in 64 days. Despite these kinetic differences, basic enological parameters after refermentation and following three months of lees aging were similar for both strains. A total of 66 volatile compounds across various chemical families were identified and quantified. Principal component analysis (PCA) revealed that aging time (T1 vs. T2) was the main driver of variability (50.74% of total variance), with SP665 and CGC62 wines showing distinct profiles. At T1, SP665 wines had higher levels of acetate esters and norisoprenoids, while CGC62 wines were richer in volatile sulfur compounds (VSCs) and monoterpenoids. At T2, SP665 wines showed increased levels of carbon disulfide, higher alcohols, and ethyl butanoate, whereas CGC62 wines retained higher concentrations of varietal compounds and certain esters. The effect of glucanase enzymes varied depending on yeast strain and aging stage. Enzyme treatments, especially C (β-glucanase) and D, influenced the concentration of several aroma compounds, particularly in CGC62 wines, enhancing varietal aromas and esters. However, the impact on SP665 wines was more limited and emerged primarily after aging. Although differences in aroma composition were statistically significant, most changes were below olfactory perception thresholds. Overall, glucanase enzymes and yeast selection influenced aroma development, though their effects may have limited sensory relevance.

Beverages doi: 10.3390/beverages12010007

Authors: S. Joni Munarso Huda M. Elmatsani Mochammad Jusuf Djafar Sari Intan Kailaku Amos Lukas Eko B. Susetyo Wahyu Bahari Setianto Santosa Y. Warsono

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total of 1635 peer-reviewed articles were analyzed using bibliometric tools and content analysis. Results indicate a thirteenfold increase in publications, with China, India, the USA, and Brazil leading in research output. Key themes include polyphenols, curcuminoids, fermentation, encapsulation, and non-thermal processing. The review identifies four major research clusters: antioxidant mechanisms, metabolic and cytokine regulation, plant-derived flavonoids, and phytochemical profiling. Consumer behavior analysis reveals that taste, clean-label appeal, and health claims influence market success. While technological advances such as nanoencapsulation and high-pressure processing improve bioavailability and sensory quality, gaps persist in clinical validation and regulatory harmonization. This study offers integrated insights for researchers, industry professionals, and policymakers to guide innovation and evidence-based development of anti-inflammatory functional beverages.

Beverages doi: 10.3390/beverages12010005

Authors: Érica Caixeta Márcia Costa Ana Oliveira Isaac Macedo Marx Pereira Elgia Diniz Júlio Silva Henric Gil Severino Oliveira Eric Gil

Kombucha is a millennia-old beverage crafted from green or black tea and saccharides and fermented with a symbiotic culture of bacteria and yeast (SCOBY). This functional drink boasts health benefits, such as improved intestinal flora function, hepatoprotection and inhibition of amyloid fibers. It contains bioactive antioxidants, such as catechins, ascorbic acid, vitamins and other polyphenolic compounds. With kombucha’s rising popularity, the Food and Drug Administration (FDA) has implemented control procedures to ensure the quality and safety of this food product. Due to the antioxidant properties of the major bioactive compounds in kombucha, feasible and low-cost electroanalytical methods emerge as promising alternatives. The objective of this study was to evaluate the voltammetric behavior of kombucha samples to establish and compare their redox profiles and antioxidant activities. Thus, 18 kombucha samples were used, comprising commercial samples and samples prepared in the laboratory from different SCOBYs purchased from different countries, and analyzed by differential pulse voltammetry (DPV) and square wave voltammetry (SWV) on a carbon paste electrode (CPE). The electrochemical index (EI) values determined from the samples were used to establish their antioxidant activities. The EI values were also compared with spectrophotometric data from Folin–Ciocalteu (FC) and Ferric Reducing Antioxidant Power (FRAP) assays.

Beverages doi: 10.3390/beverages12010006

Authors: Rafaela Lima Ziane Mercês Ana Souza Viviani Oliveira

Interest in plant-based milk is rapidly growing worldwide. However, several challenges remain, such as low consumer acceptance, difficulty in matching cow milk’s nutritional profile, and poor stability. Since various groups benefit from consuming plant-based options, addressing these challenges is crucial. This study aimed to analyze plant sources used in plant-based milk, evaluating their chemical, technological, and sensory characteristics, as well as processing methods and emerging trends. A literature search was conducted for studies published in English over the last ten years in Embase, Scopus, Lilacs, Fsta, Pubmed, and Google Scholar, selecting those best fitting the inclusion criteria. Legumes, cereals, pseudo-cereals, nuts, fruits, and seeds have been used as plant matrices, each contributing distinct attributes to the plant-based milk. Thus, using plant proteins —i.e., mixing different plant-based foods into a single formulation has proven effective in overcoming certain limitations. Additionally, germination and fermentation have improved the stability, nutritional quality, and sensory properties of plant-based milk, reinforcing their potential for future advancements in this field.

Beverages doi: 10.3390/beverages12010004

Authors: Emilio J. Medrano-Sanchez Ciel A. Gutierrez-Berrocal Luciana C. Gonzales-Aguilar Mishell A. Huaman Keren C. Monteza Mariela L. Ayllon

This literature review examined the relationship between energy drink consumption and cardiovascular health in young people. Following PRISMA 2020, we searched Scopus for articles published from 2020 to 2025 and included 33 original studies after screening 133 records. Evidence from observational, clinical, and experimental research was synthesized into six themes: youth consumption; direct cardiovascular outcomes; composition and toxicity; animal or cellular experiments; perceptions and habits; and occupational or sociodemographic factors. Across studies, habitual intake was linked to acute blood-pressure rises, arrhythmias, endothelial dysfunction, and metabolic disturbances, sometimes within 24 h of a single can. Risks were amplified by high caffeine and taurine doses and by co-use with alcohol or intense exercise. Adolescents and young adults were most vulnerable, due to heightened sympathetic responses, frequent use under academic or work stress, and limited risk perception. Authors highlighted five actions: longitudinal research; tighter ingredient monitoring and transparent labeling; consumer education; protection of vulnerable groups; and clinical guidance for responsible use. These results were observed across regions and study designs. Overall, the findings indicate that unregulated energy-drink consumption is a preventable cardiovascular risk in youth, justifying the use of coordinated public-health measures, including curriculum-based education, marketing restrictions, ingredient oversight, and clinical screening to mitigate harm.

Beverages doi: 10.3390/beverages12010003

Authors: Martha Vianey Perales-García Anselmo Gonzáles-Torres Mario García-Carrillo Vianey Vela-Perales Magdalena Galindo-Guzmán Oscar Alan Segura-Echevarría J. Guadalupe Luna-Ortega Juan Luis Ríos-Plaza Adamaris Maday Morales-García Rafael Zúñiga-Valenzuela Tomás Juan Álvaro Cervantes-Vázquez María Gabriela Cervantes-Vázquez Roberto Sánchez-Lucio Ana Alejandra Valenzuela-García

Post-harvest losses of ‘Cruiser’ cantaloupe reach ~15% in arid regions of Mexico, representing substantial wasted water and embedded greenhouse-gas emissions. This study presents an open-access, low-temperature maceration protocol for converting cosmetically rejected fruit into a carotenoid-rich spirit at rural scale. A 5-day maceration at 20 °C (15% pulp, 20% v/v ethanol) preserved color, β-carotene, and antioxidant capacity over 90 days of storage. Shelf-life predictions beyond this period are model-based and require long-term validation. Trained assessors characterized the beverage with a favorable aromatic profile driven by fruity esters and floral terpenes. Life-cycle results indicated lower cradle-to-gate impacts than reference mango spirits, and composting of pomace generated a mature soil amendment. A simplified techno-economic scenario suggests potential for rural processing but excludes taxation, licensing, and regulatory compliance; thus, economic feasibility cannot yet be confirmed. Overall, this study provides a proof-of-concept pathway for valorizing cantaloupe waste through low-temperature maceration and identifies critical analytical, regulatory, and economic aspects needed for future scale-up.

Beverages doi: 10.3390/beverages12010002

Authors: Yabin Zhou Jin Hua Liping Xu

Baijiu, China’s traditional distilled spirit, is produced through solid-state fermentation and distillation of grains, resulting in a highly complex chemical and sensory profile. However, exogenous impurities introduced via raw materials, water, equipment, packaging, or the surrounding environment pose significant challenges to both safety and quality. These impurities, including heavy metals, plasticizers, pesticide residues, mycotoxins, environmental pollutants, and un-authorized food additives, are associated with neurotoxicity, carcinogenicity, endocrine disruption, and sensory defects. This narrative review synthesizes current knowledge on their sources, reported concentration ranges in Baijiu (generally at trace µg/kg–mg/kg levels), analytical detection methods with sub-mg/kg sensitivity, and control strategies for these substances. Regulatory frameworks, including China’s standards, are critically assessed, with emphasis on gaps such as the lack of explicit limits for certain classes of impurities. Case studies of contamination incidents are discussed to illustrate practical risks and monitoring gaps. Emerging trends, including low- and zero-alcohol Baijiu, are also considered in relation to changing impurity profiles and detection requirements. Recommendations include tightening regulatory limits, adopting portable and real-time detection technologies, and promoting the development of “pure Baijiu” that meets international safety and quality expectations. Future research priorities center on high-resolution mass spectrometry, advanced real-time monitoring, and eco-friendly analytical solutions, ensuring that Baijiu maintains both cultural heritage and global competitiveness.

Beverages doi: 10.3390/beverages12010001

Authors: Zaual Temerdashev Aleksey Abakumov Mikhail Bolshov Alexan Khalafyan Evgeniy Gipich Aleksey Lukyanov Alexander Vasilev

The aim of this work is to study the correlations of the elemental composition in the “soil–grape–wine” chain to determine the regional origin of Chardonnay grapes and wine. Soil samples (n = 40) from five vineyards in the Anapa region, Russia, taken from eight different depths, grapes from these vineyards (n = 75), and wines obtained from these grapes (n = 5) were analyzed using inductively coupled plasma atomic emission spectrometry and inductively coupled plasma mass spectrometry. The mineralogical composition of the soils was determined using thermal and X-ray phase analysis. The mineralogical composition of vineyard soils mainly consists of calcite, quartz, nontronite, vermiculite, and muscovite. According to spectrometric analysis, the distribution of both the total content and the mobile forms of elements in soil profiles turned out to be similar. The content of Na, Ca, and Sr increased with increasing sampling depth, while the content of Co, Cu, Fe, Ni, Mn, Pb, and Zn decreased. Regardless of the area of cultivation, the predominant elements in grapes are K, Ca, Na, and Mg. It is established that the elemental profiles of grapes and wine are correlated. At the same time, during the winemaking process, a decrease in the concentration of most elements (Al, Ba, Ca, Cu, K, Mg, Mn, Ni, Rb, Sr, Ti, and Zn) is observed. It has been shown that the vine is able to accumulate not only mobile but also less bioavailable forms of metals from the soil (Cu, Fe, K, Rb, Ti, and Zn), while the migration of Ca and Na remains low (<7%). Using discriminant analysis, a model of grape identification based on the concentrations of Al, Li, Mn, Na, Pb, and Rb was developed. This model demonstrated a high accuracy (100% for training and test datasets) in grape classification by region, confirming that the elemental “fingerprint” is a reliable marker of terroir.

Beverages doi: 10.3390/beverages11060176

Authors: Petko Denev Daniela Pencheva Desislava Teneva Manol Ognyanov Zornica Todorova

Polyphenols and gamma-aminobutyric acid (GABA) are diet-derived bioactive compounds with distinct yet complementary health benefits. Polyphenols exert strong antioxidant and anti-inflammatory effects, whereas GABA serves as an inhibitory neurotransmitter that supports neurological balance. Functional beverages enriched with both compounds based on fruits, vegetables, and herbs, therefore, hold considerable potential for promoting health. However, formulating such products presents substantial challenges. Fruits, vegetables, and herbs are typically rich in polyphenols but low in GABA, while GABA-rich foods often contain minimal polyphenols. Analysis of available data on the polyphenol and GABA content of such beverages revealed substantial variability, underscoring the need for greater standardization. To provide a clearer framework for this review, functional beverages were defined as effective sources of these bioactives if they deliver at least 200 mg of GABA and 500 mg of polyphenols per single daily serving. However, none of the reviewed studies met both criteria, highlighting the need for an integrated approach to develop beverages capable of supplying meaningful amounts of each compound. While fermentation, particularly with lactic acid bacteria, can substantially increase GABA levels, selecting antioxidant-rich fruits and herbs naturally high in polyphenols remains essential. Together, these approaches offer a viable pathway for creating multifunctional beverages with enhanced health value and may help meet the growing demand for natural, functional, health-promoting products.

Beverages doi: 10.3390/beverages11060175

Authors: María Gabriela Cervantes-Vázquez J. Guadalupe Luna-Ortega Tomás Juan Álvaro Cervantes-Vázquez Juan Luis Ríos-Plaza Mario García-Carrillo J. Isabel Márquez-Mendoza Vianey Vela-Perales Ana Alejandra Valenzuela-García Anselmo Gonzales-Torres

Second-grade watermelons are a lycopene-rich by-product currently discarded despite their potential for valorization. This study aimed to develop a consumer-accepted alcoholic liqueur by alcoholic maceration of watermelon pulp, optimizing the formulation for lycopene retention, antioxidant activity, and sensory quality. Three pulp ratios (15, 20, and 25% v/v) were macerated in 39% v/v cane alcohol for 5 days at 20 °C. The 20% pulp formulation (T2) achieved the best balance of lycopene (8.6 mg L−1), DPPH antioxidant activity (580 µmol TE L−1), redness (CIE a* = 14.1), and overall acceptability (7.6/9). Under nitrogen-flushed amber glass, T2 retained ≥82% lycopene and ≤10% antioxidant loss after 90 days at 20 °C, following first-order degradation kinetics (Ea = 43 kJ mol−1). A minimum shelf-life of three months is projected under these experimental conditions. Life-cycle screening indicates 0.84 kg CO2-eq L−1, with a 1.9-year payback and 1.7 t CO2-eq savings per ton of rescued fruit compared to landfill. These findings demonstrate the feasibility of producing a shelf-stable, naturally colored craft spirit with watermelon flavor, aligning with consumer preferences and circular economy principles in the alcoholic beverage sector.

Beverages doi: 10.3390/beverages11060174

Authors: Athanassios Karathanos Georgia Soultani Nikolaos Kontoudakis Georgios Ntalos Yorgos Kotseridis

This study investigates the impact of wood origin and the geometry of barrel alternatives on the extraction of volatile compounds and total ellagitannins during the aging of tsipouro, a traditional Greek spirit. French, American, and Greek oak, along with Greek chestnut, were used in the form of veneers, sticks, and particles to simulate aging conditions. Volatile compounds were analyzed using gas chromatography–mass spectrometry, while ellagitannin levels were determined by high-performance liquid chromatography with diode-array detection after acidic hydrolysis. A total of nine volatile compounds were identified, with significant differences (p < 0.05) observed based on wood type and fragment dimensions. French oak exhibited higher concentrations of vanillin, syringaldehyde, sinapaldehyde, and coniferaldehyde, while Greek chestnut showed notably lower levels of these compounds. However, chestnut wood yielded the highest ellagitannin concentrations (up to 17.84 mg/L), whereas Greek oak exhibited the lowest (0.20–0.60 mg/L). Veneers (wood sheets) were generally more efficient than sticks or particles in compound extraction. These findings indicate that both the botanical origin and physical dimensions of wood fragments play a crucial role in shaping the chemical profile of aged spirits. Furthermore, the results highlight the potential of Greek woods as sustainable, economically beneficial alternatives in modern aging practices.

Beverages doi: 10.3390/beverages11060173

Authors: Atittaya Tandhanskul Samatcha Krungkaew Luoluo Li Sai Aung Kham Lina Yonekura

Kombucha is gaining global recognition for its potential health benefits. While traditionally made from sweetened tea, researchers are increasingly exploring local ingredients and agricultural byproducts as alternative substrates for SCOBY fermentation. As a functional beverage that embodies the concept of metabiotics—encompassing live or non-viable probiotics and their bioactive metabolites. This review highlights the holistic health benefits and sustainability aspects of kombucha. Both the fermented beverage, rich in bioactive compounds, and the cellulose-based zoogleal mat can be utilized in various applications, including medical and industrial uses. Moreover, the increasing use of local ingredients and agricultural byproducts as alternative substrates for kombucha production may further improve its sustainability and expand the range of its functional properties. Kombucha has shown promising antioxidant, anti-inflammatory, antimicrobial, anticancer, and antidiabetic properties in pre-clinical studies, positioning it as an emerging functional food. However, further clinical trials and stronger regulatory frameworks are essential to validate its health claims and ensure consumer safety.

Beverages doi: 10.3390/beverages11060172

Authors: Justyna Ośko Aleksandra Bojarowska Wiktoria Orłowska Małgorzata Grembecka

Yerba mate is a popular infusion originating in South America (Brazil, Argentina, Paraguay, and Uruguay). The leaves and shoots of the Paraguayan holly (Ilex paraguariensis A.St.-Hil.), which are used to prepare the drink, contain numerous macro- and microelements. Their content in the plant depends on a number of factors, such as soil mineral composition, cultivation methods, and climatic conditions. The aim of this study was to assess the elemental composition of yerba mate products with respect to their geographical origin. The dried plant and infusions were analysed using flame atomic absorption spectrometry and UV-Vis spectrophotometry for the content of 14 elements (Ca, Na, K, Mg, Cu, Cd, Co, Ni, Mn, Zn, Fe, Cr, Pb, and P). The most abundant macroelement in all analysed products was potassium (K) (1350 ± 167 mg/100 g). Yerba mate from Uruguay contained the highest levels of the analysed macroelements. The highest concentration among microelements was determined for Mn (135 ± 18.4 mg/100 g), for which the highest percentage of the daily requirement was also achieved as a result of consuming 200 mL of the infusion Products originating from Brazil and Paraguay exceeded the maximum permissible level of cadmium (Cd, 0.04 mg/100 g) in dried yerba mate, as specified by the Brazilian Health Regulatory Agency (ANVISA). Multivariate chemometric techniques enabled the differentiation of yerba mate samples according to their geographical origin.

Beverages doi: 10.3390/beverages11060171

Authors: Anesu A. Magwere Amy Logan Shirani Gamlath Joanna M. Gambetta Sonja Kukuljan Russell Keast

Plant-based milk alternatives (PBMA) have emerged as popular substitutes for cow milk, driven by health, environmental, and ethical considerations. However, their ability to replicate the sensory and physicochemical properties of dairy remains a critical challenge for industry. This review critically examines the extent to which almond, soy, and oat PBMA replicate key sensory attributes of ultra-high temperature (UHT) full cream cow milk, focusing on appearance, texture, and flavour. Furthermore, it explores the relationship between these sensory attributes and the physicochemical properties of PBMA to elucidate the underlying reasons for the observed differences. A comparative analysis of compositional differences reveals fundamental limitations linked to plant protein functionality, carbohydrate structure, fat composition, and mineral fortification, all of which contribute to disparities in creaminess, mouthfeel, colour, and flavour. Technological strategies such as particle size reduction, enzymatic hydrolysis, and flavour masking have improved specific attributes, yet no PBMA fully replicates the holistic sensory experience of dairy. Emerging approaches, including blended formulations, precision fermentation, and artificial intelligence (AI)-driven optimisation, show promise in narrowing these gaps. Nonetheless, a complete replication of UHT cow milk remains elusive, highlighting the need for continued research and innovation to either approximate dairy properties more closely or enhance PBMA’s unique qualities to drive consumer acceptance.

Beverages doi: 10.3390/beverages11060170

Authors: Theodora Mavrogianni Eirini Intzirtzi Vassilios Karabagias Dimitrios Lazaridis Nikolaos Andritsos Vassilios Triantafyllidis Ioannis Karabagias

Wine is the world’s leading alcoholic beverage, with Greece having a centuries-old history of winemaking processes. A common practice among winemakers is the addition of herbs and plants to wine, which is believed to increase its antioxidant capacity. A well-known example is retsina, produced from resin. This paper is based on the study of Roditis Alepou (Roditis Fox) and Muscat of Patras, two euphemistic grape varieties of Achaia, at different stages of maturity, with the addition of ginger to prepare ginger-enriched wine. Ginger is considered one of the most ancient plants, with its main cultivation countries being India and Malaysia. The present study included physicochemical analyses, involving total and effective acidity of the samples, antioxidant capacity, total phenolics, and pigments in the spectra of 420, 520, and 620 nm. This work aimed to study the wine prepared by these indigenous grape varieties of Achaia with added ginger at different concentrations (0.2%, 0.5%, and 1.2%, w/v) post-fermentation, and to determine if it conforms with the typical physicochemical characteristics of dry white wine. An increase in total and effective acidity of the samples was observed. Some fluctuations in total phenolics and antioxidant capacity were noted. Finally, pigments showed increased values in all three spectra. The organoleptic evaluation yielded encouraging results, leading us to conclude that the product warrants further study, with prospects for producing wine aromatized with ginger or ginger extract.

Beverages doi: 10.3390/beverages11060169

Authors: Plamen Chorbadzhiev Dessislava Gerginova Svetlana Simova

Barley wine is one of the most chemically complex and historically significant beer styles, yet its molecular composition remains largely unknown. This study aims to create the first detailed molecular framework for understanding the chemical diversity of barley wine and cereal wines. The chemical diversity of barley wines and related “cereal wines” made from wheat, oats, and rye, including barrel-aged varieties, is examined using 1H nuclear magnetic resonance (NMR) metabolomics. Distinct cereal-dependent signatures were revealed by multivariate analyses. High levels of fusel alcohols and phenolic acids were present in barley wines. Elevated levels of pyruvate and aromatic amino acids were found in wheat wines, and high levels of maltodextrin, arabinose, and trigonelline were found in oat and rye wines. A comparison of sub-styles showed that English and American barley wines were different based on ester and complex sugar profiles. Barrel aging introduces changes dependent on the barrel’s origin. A reliable classification of barrel origin was allowed for by a decision tree with four diagnostic metabolites—5-hydroxymethylfurfural (HMF), acetaldehyde, mannose, and tryptophan. The way in which raw materials, fermentation conditions, and the reuse of barrels collectively influence their metabolomes is exemplified. Verifying the authenticity of beer, evaluating its quality, and generating new ideas for high gravity brewing are all cases in point for this approach.

Beverages doi: 10.3390/beverages11060168

Authors: Matteo Marangon Alessandro Botton Franco Meggio Anna Lante Federica Tinello Alberto De Iseppi Christine Mayr Marangon Simone Vincenzi Andrea Curioni

An increasing trend toward alternative methods in grapevine protection is evident, diverging from conventional chemical approaches. Biostimulants, such as chitosan hydrochloride, are compounds able to elicit the synthesis of plants’ metabolites, leading to an increase in their natural defence mechanism. Some of these metabolites could potentially impact wine sensory properties such as colour, mouthfeel, and aroma. This study investigates the effect of chitosan hydrochloride treatment on Sauvignon blanc vines, isolating impacts on plant, grape, and wine levels. Using a randomized block design with 74 potted plants grown in a glasshouse, the study found that foliar chitosan application did not affect plant growth or phenolic compound accumulation in the leaves. Conversely, it significantly decreased polyphenol oxidase (PPO) activity and increased antioxidant activity and polyphenolic content in grape berries. Treated berries exhibited doubled protein content, less thaumatin-like proteins, and more β-glucanases and chitinases than control grapes. Microvinifications revealed that wines from treated grapes had higher total polyphenols, polysaccharides, Abs 320 nm values, and total proteins than control wines. These preliminary results suggest that chitosan application affects key grape metabolites with potential implications for wine quality, warranting further investigation.

Beverages doi: 10.3390/beverages11060167

Authors: Scott C. Frost Serena J. Laing Albert Robbat Colin M. Orians

New England India Pale Ales (NEIPAs) are characterized by their hazy appearance and intense hop-derived aroma. These characteristics are central to their consumer appeal and market identity, yet the chemical drivers of these qualities remain poorly defined. This study aimed to investigate how hop profile influences NEIPA chemistry, emphasizing the role of Citra in defining volatile composition. Four profiles were evaluated: Single Hop, Citra; Multiple Hops, with Citra; Single Hop, Other; and Multiple Hops, without Citra. Volatile compounds were analyzed using a combination of sequential two-dimensional gas chromatography-mass spectrometry (GC–GC/MS) and one-dimensional gas chromatography-mass spectrometry (GC-MS). Multivariate statistical analysis was used to identify which compounds differentiated the four hop profiles. Esters, monoterpenes, and sesquiterpenes all contributed to differences across hop profiles. Inclusion of Citra hops yielded distinct volatile chemistry marked by isoamyl acetate, methyl geranate, ethyl cinnamate, and (E,E)-farnesol. By contrast, blended hop profiles showed greater chemical diversity. These findings demonstrate that hop blending alters beer chemistry beyond the sum of individual hops and identify key compounds that may serve as markers of blended versus single-hop NEIPAs. This work provides new insights into the chemical drivers of hop aroma complexity and establishes a framework for connecting hop usage, beer chemistry, and sensory outcomes.

Beverages doi: 10.3390/beverages11060166

Authors: Ricardo Donizete Teixeira Handray Fernandes de Souza Fabiano Vaquero Silva Junior Felipe Donizete Teixeira Karina Nascimento Pereira Amanda Cristina Dias de Oliveira Adriano Gomes da Cruz Igor Viana Brandi Giovana Fumes Ghantous Eliana Setsuko Kamimura

Mead is a fermented alcoholic beverage obtained through a diluted honey solution and the action of yeasts. Although a potentially probiotic mead obtained by mixed fermentation of Saccharomyces cerevisiae var. boulardii with kombucha has already been proposed in the scientific literature, aspects regarding the shelf life and sensory properties of this product must be evaluated in order to provide further knowledge for its potential market introduction. The present study aimed to evaluate the shelf life and sensory profile of potentially probiotic mead produced by mixed fermentation of S. boulardii and kombucha. The main results showed that the microorganisms in the mead exhibited fermentative metabolic activity, albeit reduced, under refrigerated storage conditions, with a decrease in soluble solids and an increase in alcohol content observed during storage. Mead with S. boulardii and kombucha maintained microbial viability above 6 log CFU/mL for both yeasts and lactic acid bacteria up to 60 days of storage, meeting the minimum recommended count for probiotic foods. For the sensory analysis, mead with S. boulardii and kombucha showed higher acceptance and purchase intention, being characterized by sensory attributes such as carbonated, effervescent, flavorful, honey taste, sweeter, refreshing, and less alcoholic. In conclusion, potentially probiotic mead produced with S. boulardii and kombucha presents a shelf life of 60 days and high sensory acceptability.

Beverages doi: 10.3390/beverages11060165

Authors: Tanja Marković

The aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality. Since the Roman Empire, oak barrels have replaced clay amphorae due to their practical and sensory advantages. During barrel aging, interactions between wine, wood, and oxygen improve structure, reduce astringency, develop aromas, and stabilize color. Oak barrels undergo a toasting process that enhances their chemical reactivity and influence on wine. The degree of toasting, which ranges from light to heavy, determines the type and concentration of extractable compounds and shapes the aroma and phenolic profile. Light toasting preserves tannin structure and fruity notes, while heavy toasting releases vanillin, lactones, and caramelized products that contribute to smoky aromas. Factors such as oak species, wood age, processing method, and toasting level all contribute to the final wine profile. This review summarizes the latest findings on the influence of toasting intensity on the chemical composition of red wines, with a focus on aromatic and phenolic compounds and their sensory effects. Extraction mechanisms and their role in defining wine characteristics are also discussed, providing guidance for winemakers to optimize barrel toasting strategies and achieve desired wine styles and qualities.

Beverages doi: 10.3390/beverages11060164

Authors: Oxana Radu Tatiana Capcanari Alina Boiștean Eugenia Covaliov

The sustainable valorisation of agro-industrial by-products offers a promising pathway to address global protein demand while supporting circular food systems. This study explored the biotechnological potential of pumpkin (Cucurbita pepo), sunflower (Helianthus annuus), and walnut (Juglans regia L.) oilseed cakes as substrates for developing vegan yoghurt-like fermented beverages. Each formulation was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and comprehensively evaluated for composition, functionality, sensory properties, and bioactivity. The oilseed-based beverages exhibited protein levels between 3.7–4.6%, fibre content up to 1.9%, and reduced syneresis (14–18%) compared with the commercial almond-based product (21.5%). The walnut-based variant (WOCY) showed the highest total polyphenol content (1108.97 mg GAE kg−1) and antioxidant activity (412.54 mg Trolox kg−1 DPPH; 51.5 mg TE g−1 DW ABTS), surpassing both the almond-based vegan yoghurt (238.82 mg GAE kg−1) and dairy reference (96.10 mg GAE kg−1). Preliminary sensory profiling through the Check-All-That-Apply (CATA) method indicated that pumpkin- and walnut-based samples were most associated with “creamy texture,” “nutty aroma,” and “very pleasant” descriptors, achieving acceptance comparable to or higher than conventional yoghurts. Microbiological analyses confirmed product safety and high viable cell counts (<108 CFU mL−1) after 14 days of storage. Oilseed cakes serve as efficient substrates for producing nutrient-dense, antioxidant-rich, and sensorially appealing plant-based fermented beverages, supporting functional food innovation and promoting circular bioeconomy through the sustainable valorisation of agro-industrial by-products.

Beverages doi: 10.3390/beverages11060163

Authors: Nikolay Stoyanov Silviya Tagareva Tatyana Yoncheva Vesela Shopska Georgi Kostov

The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the higher phenolic content in red wines, particular attention is devoted to attributes such as pigmentation, co-pigmentation, bitterness, and interactions with proteins—key contributors to the perception of astringency. Phenolic compounds undergo substantial qualitative and quantitative transformations during grape ripening, which affect both their inherent properties and their extractability from solid components such as grape skins and seeds. The review also examined extractability dynamics and provides a concise overview of the analytical methods used to assess phenolic compounds in grapes and wine.

Beverages doi: 10.3390/beverages11060162

Authors: Mark Al-Shemmeri Peter J. Fryer Robert Farr Estefania Lopez-Quiroga

Understanding heat and mass transfer phenomena is fundamental to successful roasting practices. These phenomena can be quantified via an energy balance over the roaster, whereby heat and mass transfer equations can be formulated. Through rigorous calibration of the simulation with experimentally derived data obtained using a spouted bed roaster, a zero-dimensional, batch-scale model of coffee roasting was developed to predict time–temperature roasting profiles. Calibration involved implementation of (i) an airflow calibration to determine the air mass flow rate and velocity of air input to the roaster, (ii) kinetic models and empirical correlations to describe coffee’s physicochemical development during roasting and (iii) a non-linear least squares fitting procedure to estimate system-dependent parameters—such as the thermal response coefficient and heat transfer effectiveness—that are otherwise difficult to determine. In this way, user inputs of roasting parameters relevant for spouted bed roasters—batch size, airflow and inlet air temperature—were probed to capture the full kinetics of coffee roasting under various process conditions, from which rate constants for mass loss kinetics were determined. In this study, development of the zero-dimensional, batch-scale simulation is described, alongside rigorous calibration with pilot-scale roasting trials. These simulations are application-ready and can be used by product and process developers to roast coffee in silico, providing not just an informative tool, but one that can be instructive and predict requirements for raw material (green coffee) properties, roasting process conditions, or roasted coffee properties.

Beverages doi: 10.3390/beverages11060161

Authors: Anna Lisa Gilioli Alessio Sacco Andrea Mario Giovannozzi Simone Giacosa Antonella Bosso Loretta Panero Lorenzo Ferrero Silvia Raffaela Barera Stefano Messina Marco Lagori Silvia Motta Massimo Guaita Ettore Vittone Andrea Mario Rossi

The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodologies to monitor the concentration of total anthocyanins in wine. Currently, this analysis is carried out using Ultraviolet-Visible (UV–visible) spectrophotometry. This work aims to determine an alternative methodology that is equally fast, accurate and allows in situ measurements while opening the measurement of the concentrations of other molecules of interest. The method presented consists of Raman analysis of Barbera wine samples using a portable Raman spectroscopy system. Subsequently, the collected spectra were processed using an algorithm that applies partial least squares (PLS) regression, making it possible to determine the concentration of total anthocyanins for each sample. This approach is characterized by an accuracy and precision comparable to the methodology currently in use, i.e., UV–visible spectrophotometry. It is indeed characterized by an RMSE (root mean square error) and R2 (the coefficient of determination) on the validation set of 0.010 g/L and 0.88 and on the test data of 0.007 g/L and 0.93, respectively.

Beverages doi: 10.3390/beverages11060160

Authors: Paraskevi Bouki Chrysanthi Mitsagga Aphrodite Tousia Becker Ioannis Giavasis

Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations. This study investigated the microbial populations associated with organic grapes, must, and natural wines of the Limniona red grape variety, focusing on different production stages and fermentation vessels. Samples included immature and ripe grapes, initial and fermenting must, filtered and unfiltered wines, and final bottled and filtered wines. These were analyzed in order to enumerate key groups of microorganisms and identify beneficial yeasts and bacteria of alcoholic and malolactic fermentation, respectively, as well as potential markers of off-flavors. Culture-dependent methods were used to enumerate yeasts and bacteria, while Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and 16S rRNA sequencing provided taxonomic resolution. Beneficial fermentation microorganisms (especially Saccharomyces yeasts) were scarce in initial grapes, where other contaminants or wild yeasts were present. Gradually, as fermentation progressed, there was a prevalence of Saccharomyces cerevisiae strains of increased diversity in matured wine, as well as several lactic acid bacteria (LAB) of malolactic fermentation. Most LAB were identified as Lactobacillus and Oenococcus species. Other bacteria from environmental sources, irrelevant to alcoholic/malolactic fermentation or spoilage, like Burkholderia, were also present during the vinification process. The type of vessel affected the type of LAB that prevail, with an abundance of Oenococcus in clay vessels versus Lactobacillus species in stainless-steel vessels. Notably, Lentilactobacillus parafarraginis can be linked to off-flavors if they represent a high percentage of the wine microbiota. These findings highlight the importance of understanding, monitoring and controlling microbial succession during production stages in order to prevent sensory faults and ensure the stable quality of natural wines.

Beverages doi: 10.3390/beverages11060159

Authors: Helayne Maieves Gerson Teixeira Lucélia Soares Denise Gehling Marielly Ewerling Bruna Silva María Sánchez-Mata Patricia Morales

Adapting low-viscosity liquids for individuals with dysphagia presents persistent challenges in both texture modification and patient compliance. This exploratory study assessed the flow characteristics and nutritional contributions of 30 beverages (22 plant-based and 8 dairy-based) across different thickener concentrations and syringe models, following the International Dysphagia Diet Standardization Initiative (IDDSI) flow test. Flow measurements were obtained using four available 10 mL syringes that differed from the IDDSI-specified model, intending to evaluate their potential impact on results and inform strategies for situations where standard syringes are unavailable. Findings show that flow performance and IDDSI classification are strongly influenced by syringe design, thickener type, and beverage composition. The use of alternative syringes introduced variability in consistency measurements, highlighting the importance of equipment standardization. Interpretation of flow levels was further complicated by transitional IDDSI thresholds and subjective assessments. Nutritionally, the study reinforces the role of hydration in dysphagia management and explores the potential of plant-based beverages to enhance both fluid intake and fiber contribution. Several samples provided meaningful contributions to daily fiber and micronutrient requirements. Importantly, the study found that half the manufacturer’s recommended thickener dose was often sufficient to achieve IDDSI compliance. These findings support the practical use of non-standard syringes in IDDSI testing, inform more efficient thickening strategies, and highlight plant-based beverages as promising alternatives to dairy in dysphagia diets. Together, they offer actionable insights for improving consistency control and nutritional quality in dysphagia care.

Beverages doi: 10.3390/beverages11060158

Authors: Valentina Micheluzzi Alessio Lo Cascio Michela Capoferri Michela Piredda Elena Sandri

Background: Beverage intake is a consequential yet underappreciated driver of health in Mediterranean settings. Comparative evidence for Spain and Italy based on harmonised measures is scarce. This study addresses that gap by profiling beverage portfolios and their sociodemographic correlates in parallel adult samples from both countries. Methods: We conducted a cross-sectional analysis of adults in Spain (n = 483) and Italy (n = 403) using aligned, validated instruments (NutSo-HH; NutSo-HH-Ita). Outcomes were water (Wtr), sugar-sweetened soft drinks (Sfd), juice (Juc), energy drinks (End), coffee (Cff), alcohol (Alc), and episodes of intoxication (Gtd). Associations were assessed via non-parametric tests, multivariable linear models, and an EBIC-selected Gaussian graphical model (GGM). Main results: Italians reported higher Alc and Gtd; Spaniards reported higher Sfd and Juc. Wtr was comparable across countries, and Cff differences were marginal. Age and sex emerged as the most consistent correlates (older age and male sex with higher Alc; younger age with higher Sfd), whereas education and income were not stable determinants. The GGM suggested behavioural clustering of Sfd–Juc–End, with weak partial correlations for other beverages after adjustment. Implications: Distinct country profiles imply differentiated priorities. In Spain, interventions could prioritise reducing sugar-sweetened beverage intake among younger adults through age-targeted primary care counselling, mandatory water (and unsweetened milk) availability in schools, tiered excise taxes on sugar-sweetened drinks, and restrictions on child- and youth-directed marketing of high-sugar beverages. In Italy, primary care and community health services could routinely screen adults for risky alcohol use and deliver brief, culturally attuned advice that promotes lower-risk patterns of wine consumption during meals. Given the cross-sectional design, self-report measures, and non-probabilistic sampling, findings should be interpreted as context-sensitive markers rather than causal determinants; nevertheless, they highlight concrete prevention approaches and regulatory levers for each country’s beverage-related health risks.

Beverages doi: 10.3390/beverages11060157

Authors: Agata Nicolosi Donatella Di Gregorio Valentina Rosa Laganà Claudio Marcianò

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.

Beverages doi: 10.3390/beverages11060156

Authors: Stephan Sommer Steven Craig Ebersole Sonet Van Zyl

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.