Search Results (35)

Background: Considering the increasing interest in strategies to prevent osteoporosis and other bone-related conditions, it is relevant to critically assess the existing evidence on the potential benefits of phenolic compounds in wine on bone metabolism. Objectives: This integrative review aims to evaluate clinical and animal studies investigating the influence of wine consumption on bone mineral density (BMD). Methods: The search was conducted in PubMed, Scopus, and Embase databases until April 2025. The key question was: “Does wine consumption influence BMD?”. Results: After searching the identified databases, 108 studies were screened, and 7 were included in the final analysis. Conclusions: This review suggests a possible association between light to moderate wine consumption and favorable effects on BMD, particularly in the spine and femoral neck. However, these findings should be interpreted cautiously due to the predominance of observational studies. Future RCTs and systematic reviews must clarify wine’s potential role in bone health and explore non-alcoholic or low-alcohol wine alternatives with similar polyphenol content. Full article

Non-alcoholic wine is becoming popular as a healthier alternative to traditional wine, offering potential health benefits without the risks of alcohol consumption. Sensory attributes, such as taste and aroma, significantly influence consumer preferences, with sweet, sour, and balanced fragrances favored over bitter or medicinal notes. A lower alcohol content can enhance the complexity of sensory properties, suggesting that non-alcoholic wines provide an appealing experience. Moderate consumption, particularly of red wine, has been linked to reduced cardiovascular mortality, attributed to phenolic compounds like resveratrol and quercetin present in both alcoholic and non-alcoholic wines. These bioactive components are associated with reduced risks of chronic diseases by modulating biochemical pathways and gene expression. Health-conscious consumers are increasingly taking these benefits into account in their purchasing decisions. Non-alcoholic wines may appeal to individuals seeking health benefits without the presence of alcohol. While some evidence supports the health advantages of wine, most research is observational, and the specific benefits of non-alcoholic options need further investigation. Challenges include isolating the effects of wine’s bioactive compounds from other factors and creating appealing non-alcoholic wines through innovative fermentation techniques, such as using non-Saccharomyces yeast strains. Overall, non-alcoholic wine holds promise for those seeking sensory and health benefits without alcohol, highlighting the need for ongoing research and innovation in production methods to enhance its appeal and validate its benefits. Based on recent findings, this review will examine the sensory qualities and health benefits of non-alcoholic wine. Full article

Background: Our recent findings, of the highest survival rate of animals that consumed moderate amounts of white wine for four weeks prior to surgically induced myocardial infarction by the ligation of the left anterior descending artery, prompted us to investigate the inflammatory aspects of the post-infarction healing process. In order to examine whether the effects of wine consumption differ from that of ethanol, experimental animals were randomized into three groups: white wine, 13% v/v ethanol/water or water-only controls. Methods: Hearts for immunohistochemical analysis were collected from animals that survived 96 h after infarction, consumed no less than 8 mL of white wine or ethanol/water solution per day and had transmural infarcts of comparable sizes. After accounting for all of the above criteria, the final number of animals was seven per group. Tissue slices were stained with a pan-macrophage marker CD68 and an anti-inflammatory macrophage marker CD163 to investigate macrophage polarization that is crucial for the inflammatory aspects of post-infarction healing. Immunofluorescent imaging was performed on four zones surrounding the infarcted area with detritus: subepicardial, subendocardial and two peri-infarct zones. Results: The largest CD163/CD68 ratios for comparable volumes of alcohol consumption were observed in the wine group in all zones. CD163/CD68 ratios decreased in both the ethanol and wine group as the average amount of alcoholic beverage consumed by the animals increased. Conclusions: Our results indicate that non-alcoholic constituents of white wine contribute to its superior effects in the favorable modulation of post-infarction inflammation and healing processes relative to that of ethanol alone. Full article

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known for their immune-boosting, anti-inflammatory, and adaptogenic properties. This narrative review highlights the growing interest in the use of mushrooms as functional ingredients in fermented beverages, emphasizing their technological and functional advantages. Fermentation significantly enhances the nutritional content and bioavailability of mushrooms, making it an ideal method to maximize the health benefits and sensory appeal of mushroom-based beverages. Microbial activity breaks down complex compounds in mushrooms, making their bioactive components more accessible for absorption; bringing unique flavors, aromas, and textures; and creating a rich-sensory experience while offering potential health benefits. Mushrooms can also improve the stability and shelf life of fermented beverages due to the presence of antimicrobial and antioxidant compounds, adding another valuable benefit to their use in functional beverages. However, despite their potential, further research is needed to fully understand their impact on health and to refine production techniques for optimal quality and consistency. This review provides a comprehensive overview of the current knowledge of mushroom-fermented beverages, highlighting both the known benefits and research gaps that require further investigation. Given the early stage of this field, the review emphasizes the importance of the additional investigation to unlock the full potential of mushrooms in functional beverage applications. Full article

The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, collected during the spinning cone column (SCC) dealcoholization process, back into dealcoholized Tempranillo rosé wines. The aromatic distillate was added to dealcoholized wine in varying concentrations (0.5%, 1.0%, and 1.5% v/v). A total of 57 volatile compounds, including 25 varietal and 32 fermentative compounds, were identified and quantified using gas chromatography–mass spectrometry (GC-MS). The addition of the aromatic distillate significantly increased the concentration of several volatile compounds, notably C₆ compounds, terpenes, benzene compounds, and esters. The odor activity values (OAVs) reveal that increasing distillate concentrations led to a higher number of compounds with OAVs greater than 1, indicating enhanced individual aroma contributions. The fruity and sweet aromatic series were predominant in all samples, with their total intensity increasing with higher distillate concentrations. However, the addition of 1.5% v/v of the aromatic distillate (AW3) resulted in an alcohol content exceeding the legal limit for dealcoholized wine, classifying it as a reduced-alcohol wine. The study concludes that adding 1% v/v of the aromatic distillate to dealcoholized Tempranillo rosé wine effectively enhances the aroma profile while remaining within regulatory limits for dealcoholized wine. This approach presents a viable method for producing high-quality, aromatic, dealcoholized wines that meet consumer demand for non-alcoholic beverages. Full article

While the number of publications on wine and health is steadily increasing, ranging from a molecular level to epidemiological studies, often with contradictory results, little attention has been given to a holistic approach to research, starting from the molecular level to arrive at pharmacological and medical conclusions. In this review, some unusual concepts are considered, such as the phytocomplex, the vehicle, and the Matrix effect. The concept of the phytocomplex is discussed, specifically the biological activities of Tyrosol, Hydroxytyrosol, and Resveratrol; indeed, the interactions among different molecules in herbal matrices provide a specific response. This is often markedly different from the response evoked by single constituents in the modulation of microbial populations in the gut, in intestinal stability and bioaccessibility, and, obviously, in inducing biological responses. Among the many alcoholic beverages which contain these molecules, wine has the most peculiar Matrix effect, which can heavily influence the bioavailability of the phytocomplex obtained by the fermentation processes that produce this beverage. Wine’s Matrix effect plays an instrumental role in improving the beneficial compounds’ bioavailability and/or in inhibiting alcohol metabolites’ carcinogenicity. Underestimation of the wine Matrix effect could lead to deceiving results, as in the case of dealcoholized wine or wine-compound-based nutritional supplements; alternatively, this can occur in the emphasis of a single component’s toxic activity, in this case, alcohol, ignoring the specific molecular-level protective action of other compounds (polyphenols) that are present in the same matrix. The dark side of the Matrix effect is also discussed. This review confirms the research recommendations made by the WHO Scientific Group, which suggests it is important “to investigate the possible protective effects of ingredients other than alcohol in alcoholic beverages”, considering that most recent studies seem not only relevant but also capable of directing future research towards innovative points of view that have so far been too neglected. Full article

This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards. Full article

Beverages are an integral component of a person’s food package. Various types of microorganisms widely contaminate beverages. This review presents current research data aimed at identifying dominant microorganisms in beverages and molecular methods for their detection. Wine, beer, dairy drinks, and fruit juices were selected as the main objects of the study. The most contaminated beverage turned out to be fruit juice. As a result of a large number of independent studies, about 23 species of microorganisms were identified in it. At the same time, they are represented not only by bacterial and fungal organisms, but also by protozoa. Milk turned out to be the least contaminated in terms of detected bacteria. The most common pollutants of these beverages were Staphylococcus aureus, Bacillus cereus, and Vibrio parahaemolyticus. It has been established that among pathogenic genera, Salmonella sp., Campylobacter sp. and Shigella sp. are often present in beverages. One of the main tools for the quality control of beverages at all stages of their production is different types of polymerase chain reaction. The sequencing method is used to screen for microorganisms in beverages. The range of variations of this technology makes it possible to identify microorganisms in alcoholic and non-alcoholic beverages. The high specificity of methods such as PCR-RFLP, Rep-PCR, qPCR, End-point PCR, qLAMP, the molecular beacon method, and RAPD enables fast and reliable quality control in beverage production. Sequencing allows researchers to evaluate the microbiological diversity of all the studied beverages, while PCR varieties have demonstrated different fields of application. For example, PCR-RFLP, RAPD-PCR, and PCR allowed the identification of microorganisms in fruit juices, qPCR, LAMP, and the molecular beacon method in wine, LAMP and multiplex PCR in milk, and End-point PCR and Rep-PCR in beer. However, it is worth noting that many methods developed for the detection of microbial contaminants in beverages were developed 10–20 years ago; modern modifications of PCR and isothermal amplification are still poorly implemented in this area. Full article

The mechanisms by which alcohol, alcoholic beverages, and their de-alcoholized derivatives affect animal physiology, metabolism, and gut microbiota have not yet been clarified. The polyphenol, monosaccharide, amino acid, and organic acid contents of four common alcoholic beverages (Chinese Baijiu, beer, Chinese Huangjiu, and wine) and their de-alcoholized counterparts were analyzed. The research further explored how these alcoholic beverages and their non-alcoholic versions affect obesity and gut microbiota, using a high-fat diet bee model created with 2% palm oil (PO). The results showed that wine, possessing the highest polyphenol content, and its de-alcoholized form, particularly when diluted five-fold (WDX5), markedly improved the health markers of PO-fed bees, including weight, triglycerides, and total cholesterol levels in blood lymphocytes. WDX5 treatment notably increased the presence of beneficial microbes such as Bartonella, Gilliamella, and Bifidobacterium, while decreasing Bombilactobacillus abundance. Moreover, WDX5 was found to closely resemble sucrose water (SUC) in terms of gut microbial function, significantly boosting short-chain fatty acids, lipopolysaccharide metabolism, and associated enzymatic pathways, thereby favorably affecting metabolic regulation and gut microbiota stability in bees. Full article

Non-alcoholic alternatives are gaining growing significance within the German beverage sector. In this context, the German wine industry is increasingly focusing on non-alcoholic wines, whose market has developed dynamically in recent years. While the technologies used, the sensory characteristics and the marketing of the products are frequently addressed in the literature, the consideration of sustainability impacts has so far been largely neglected. This applies in particular to the view of all three dimensions of sustainability. These are examined more closely in this review with regard to tradeoffs, which indicate that positive aspects in one dimension go hand in hand with a loss in the other. It can be shown that tradeoffs in the production and marketing of non-alcoholic wines arise both within and between the three sustainability dimensions. Exemplary of this is the increased use of resources in the course of alcohol removal. At the same time, an emerging market segment holds positive aspects from an economic perspective. Ultimately, the consideration of social sustainability is marked by the health science and political debate around the reduction in alcohol consumption and the simultaneous increase in the consumption of non-alcoholic alternatives. Full article

The plethora of bio-functional compounds present in fermented alcoholic beverages like wine, as well as the valorisation of bioactives from wineries’/breweries’ by-products like grape pomace and grape seed, has gained significant interest in the functional foods sector. This functional beverage, wine, has always accompanied humanity, for religion or for health, especially in the Mediterranean, while the benefits of its moderate consumption were documented even by the Greek physician Hippocrates of Kos (460–370 BC). After a big gap, an outbreak of research on wine benefits has surfaced only since the 1990s, when the term “French paradox” was introduced to the US public during a CBS show, while recent evidence has outlined that the beneficial effects of wine consumption are derived by the synergisms of its bio-functional compounds and their digestion-derived metabolites. Within this article, the proposed health benefits of moderate wine consumption, as a functional component of a balanced diet (i.e., the Mediterranean diet) against inflammation-related chronic disorders, is thoroughly reviewed. The various bio-functional compounds of both wine and wineries’ by-products, such as their bioactive phenolics, unsaturated fatty acids, polar lipids and dietary fibres, and their functional antioxidant, anti-inflammatory and antithrombotic health-promoting properties, are also thoroughly evaluated. The mechanisms of action and synergism, by which the health benefits are elicited, are also explored. Functional properties of non-alcoholic wine products are also introduced. Emphasis is also given to applications of wineries’ by-products bioactives, as ingredients of bio-functional foods, supplements and nutraceuticals. Limitations and future perspectives for this popular functional alcoholic beverage (wine) and its rich in bioactives by-products are also addressed. Full article

In the German beverage market, a shift in consumption has become apparent in recent decades: away from alcoholic beverages and towards non-alcoholic alternatives. This indicates a tradeoff between two important and nutritionally relevant substances: alcohol and sugar. This review, therefore, addresses the question of the significance of these developments to the German wine industry, where non-alcoholic wines and sparkling wines are becoming increasingly important. The production of these products is accompanied by a reduction in alcohol content with a simultaneous increase in sugar. Furthermore, these products could also become the focus of health policy efforts when it comes to accusations of possible “alibi marketing”. Here, parallels with the handling of tobacco products become clear, while the tradeoff between alcohol and sugar recedes into the background. Full article

Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation. Full article

Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of Lactobacillus, Faecalibaculum, and Akkermansia. Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology. Full article

SARS-CoV-2, the causative agent of COVID-19, is known to be transmitted by respiratory droplets and aerosols. Since the virus is shed at high concentrations in respiratory secretions and saliva, SARS-CoV-2 would also be expected to be transmitted through activities that involve the transfer of saliva from one individual to another, such as kissing or sharing beverages. To assess the survival of infectious SARS-CoV-2 in common beverages, we quantified infectious virus by plaque assays one hour after inoculation into 18 non-alcoholic and 16 alcoholic beverages, plus saliva, and also 7 days later for 5 of these beverages. SARS-CoV-2 remains infectious with minimal reductions in several common beverages, including milk and beer. However, cocoa, coffee, tea, fruit juices, and wine contain antiviral compounds that inactivate SARS-CoV-2. Although hard liquors containing 40% alcohol immediately inactivate SARS-CoV-2, mixing with non-alcoholic beverages reduces the antiviral effects. In summary, SARS-CoV-2 can be recovered from commonly consumed beverages in a beverage type and time-dependent manner. Although aerosol or droplet transmission remains the most likely mode of transmission, our findings combined with others suggest that beverages contaminated with SARS-CoV-2 during handling, serving, or through sharing of drinks should be considered as a potential vehicle for virus transmission. Full article