Journal Description
Beverages
Beverages
is an international, peer-reviewed, open access journal on beverage research and development published quarterly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, ESCI (Web of Science), FSTA, CAPlus / SciFinder, PubAg, and other databases.
- Journal Rank: JCR - Q2 (Food Science and Technology) / CiteScore - Q1 (Food Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 20.6 days after submission; acceptance to publication is undertaken in 3.9 days (median values for papers published in this journal in the first half of 2024).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.0 (2023);
5-Year Impact Factor:
3.3 (2023)
Latest Articles
Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine
Beverages 2024, 10(3), 61; https://doi.org/10.3390/beverages10030061 (registering DOI) - 11 Jul 2024
Abstract
Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation
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Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation parameters for red dragon fruit wine, specifically examining yeast-strain selection, juice-to-water dilution ratios, and yeast concentrations. Saccharomyces cerevisiae RV002 emerged as the optimal strain due to its robust performance and adaptability under adverse conditions. The study identified a 50% dilution ratio as ideal for maximizing clarity and the sensory attributes of the wine, whereas dilution ratios exceeding 90% significantly reduced ethanol content below acceptable commercial standards. An optimal yeast concentration of 1 g/L was found to balance microbial suppression and alcohol yield effectively; deviations from this concentration led to microbial contamination or impaired fermentation dynamics. Fermentation markedly altered the biochemical properties of Hylocereus polyrhizus, reducing sugar and vitamin C levels while increasing polyphenol content and antioxidant activity, thereby enhancing potential health benefits. These findings underscore the transformative effects of microbial activity on the substrate’s chemical landscape and highlight the potential of tailored fermentation strategies to enhance the utility and value of underutilized fruits in sustainable agricultural practices.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects
by
Selene Ollani, Caterina Lo Presti, Dario Donno, Ilaria Stura, Nicole Roberta Giuggioli and Cristiana Peano
Beverages 2024, 10(3), 60; https://doi.org/10.3390/beverages10030060 - 11 Jul 2024
Abstract
Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South
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Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as it is consumed with cuia and bombilla. Trying to expand mate culture and export it towards Europe makes it necessary to offer this drink in a new guise that sets it apart from traditional preparation patterns. In this instance, the introduction of green tea mate may represent a solution. This innovative product comes from I. paraguariensis sprouts, which are further processed and consumed as green tea from Camellia sinensis. The present study aimed to investigate the physico-chemical and nutraceutical characteristics and consumer perceptions towards the visual aspect of the innovative green tea mate (L1, L2, and L3) compared to commercial traditional Brazilian mate (CI and CB) and roasted mate (L). Moreover, a preliminary sensory evaluation with untrained panellists was carried out. Significant results were detected, highlighting the higher content of bioactive compounds in the innovative product. Total Phenolic Content (TPC) almost doubled in green tea mate (L1 117.14 mg GAE/g d.p., L2 128.10 mg GAE/g d.p., L3 126.21 mg GAE/g d.p.) compared to the other samples (CI 71.91 mg GAE/g d.p., CB 54.23 mg GAE/g d.p., L 34.16 mg GAE/g d.p.) (p < 0.05). Considering caffeine, batches L1 and L3 had a content of 3.68 mg/g d.p. and 3.58 mg/g d.p., respectively, significantly higher when compared to the amount retrieved in the CB sample, 1.57 mg/g d.p. (p < 0.05). The consumer survey demonstrated the interest of consumers towards the new product, as it was perceived similar to more commonly consumed teas, while from a sensory point of view, a vegetal and hay flavour were more defining for the product.
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(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines
by
Mariana Maante-Kuljus, Kadri Karp, Reelika Rätsep, Leila Mainla, Angela Koort, Priit Põldma, Hedi Kaldmäe and Ulvi Moor
Beverages 2024, 10(3), 59; https://doi.org/10.3390/beverages10030059 - 11 Jul 2024
Abstract
The objective of the study was to determine the effect of vintage and cultivar on the total polyphenol content and the antioxidant activity of wines made from the white wine cultivar ‘Solaris’ and the red wine cultivar ‘Zilga’ (both with skin maceration). The
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The objective of the study was to determine the effect of vintage and cultivar on the total polyphenol content and the antioxidant activity of wines made from the white wine cultivar ‘Solaris’ and the red wine cultivar ‘Zilga’ (both with skin maceration). The second goal was to describe the polyphenolic profile of ‘Solaris’ wine and compare it with that of ‘Zilga’ wine. Spectrophotometric methods were employed to determine the total polyphenol content and the antioxidant activity. High-performance liquid chromatography (HPLC) was used to determine the polyphenol composition. The total polyphenol content and the antioxidant activity of ‘Solaris’ wine differed significantly from that of ‘Zilga’ wine in the experimental years from 2021 to 2023. Significant differences between the wines also occurred on average over the years, with a significantly higher total polyphenol content and antioxidant activity obtained for the red wine of ‘Zilga’. However, both wines were similarly influenced by vintage over the three-year experimental period. The antioxidant activity showed a high correlation with the total polyphenol content. The polyphenolic profile of ‘Solaris’ wine differed notably from that of ‘Zilga’ wine. While ‘Solaris’ wine exhibited lower levels of phenolic acids and flavonols, the content of the flavanols was significantly higher, even double that of ‘Zilga’ wine. Among the flavanols, there was a remarkably high content of catechin and epicatechin.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Open AccessArticle
Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
by
Juan Daniel Camacho-Teodocio, Tzayhri Gallardo-Velázquez, Guillermo Osorio-Revilla, Eduardo Castañeda-Pérez, Claudia Velázquez-Contreras, Maribel Cornejo-Mazón and Diana Maylet Hernández-Martínez
Beverages 2024, 10(3), 58; https://doi.org/10.3390/beverages10030058 - 10 Jul 2024
Abstract
The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during
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The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity.
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(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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Open AccessArticle
Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test
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Thayna Viencz, Claudimara da Silva Portela, Rodrigo Barros Rocha, Enrique Anastácio Alves, André Rostand Ramalho, Rafael Carlos Eloy Dias and Marta de Toledo Benassi
Beverages 2024, 10(3), 57; https://doi.org/10.3390/beverages10030057 - 8 Jul 2024
Abstract
This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS
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This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential.
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(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)
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Open AccessArticle
Optimization of Extraction Parameters to Enhance the Antioxidant Properties of Pyrus spinosa Fruit Extract
by
Konstantina Kotsou, Anna Papagiannoula, Theodoros Chatzimitakos, Vassilis Athanasiadis, Eleni Bozinou, Athanassios I. Sfougaris and Stavros I. Lalas
Beverages 2024, 10(3), 56; https://doi.org/10.3390/beverages10030056 - 5 Jul 2024
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Pyrus spinosa (PS), also known as wild pear, is an indigenous species to the Mediterranean basin. It has attracted interest for its potential use in the food and beverage industries due to its antioxidant properties. This research aims to develop an antioxidant-rich PS
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Pyrus spinosa (PS), also known as wild pear, is an indigenous species to the Mediterranean basin. It has attracted interest for its potential use in the food and beverage industries due to its antioxidant properties. This research aims to develop an antioxidant-rich PS fruit extract by optimizing the extraction parameters. More specifically, through a comprehensive study of the extraction parameters (including extraction duration, temperature, and ethanol concentration), the optimal conditions were determined that can achieve the highest antioxidant properties. High-Performance Liquid Chromatography (HPLC) was employed for the identification and quantitation of the polyphenolic compounds present in PS fruits. The optimized extraction conditions significantly enhanced the antioxidant properties of the extract, with the total polyphenol content increasing by up to 345% (reaching a value of 50.97 mg gallic acid equivalents per g of dry weight in the optimum sample), total flavonoid content by up to 273%, and ascorbic acid content by up to 653%. Furthermore, the antioxidant capacity of the extracts increased by 2356% (by FRAP method) and 1622% (by the DPPH method), with varying extraction parameters. These findings highlight the importance and the effectiveness of optimizing the extraction parameters in order to increase the antioxidant properties of PS fruit extract. Based on these findings, PS extracts can be further utilized in the food and beverage industries to develop new products that will benefit from the antioxidant properties.
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Open AccessArticle
Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius)
by
Manuel José Marin Arévalo and Nicolás Ratkovich
Beverages 2024, 10(3), 55; https://doi.org/10.3390/beverages10030055 - 4 Jul 2024
Abstract
Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage. Hydrolysis was utilized to release simple sugars from agave and yacon roots; these were then processed
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Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage. Hydrolysis was utilized to release simple sugars from agave and yacon roots; these were then processed into three distinct batches of distilled beverage. The different methods led to tests varying the sugar content, yeast strains for fermentation, distillation efficiency, aging processes, and sensory evaluations. The distilled beverages demonstrated varying fermentation yields and distillation efficiencies, with one batch aged in Colombian white oak and the others in glass, highlighting differences in flavor profiles. The study concluded that yacon could serve as a versatile base for alcoholic beverage production. The second batch of the distilled beverage, optimized for fermentation and distillation efficiencies, represented promising advancements in yacon-based alcohol production. Future research should focus on process optimization and commercial viability to expand yacon’s presence in the alcoholic beverage industry.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception
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Glenn Birksø Hjorth Andersen, Caroline Laura Dam Christensen, John C. Castura, Niki Alexi, Derek V. Byrne and Ulla Kidmose
Beverages 2024, 10(3), 54; https://doi.org/10.3390/beverages10030054 - 3 Jul 2024
Abstract
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer
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Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and sweetener system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol blend). Relative-to-Reference Scaling by a trained panel confirmed that no significant differences in the sensory profile when partial sucrose replacement was compared to sucrose, whereas the complete replacement increased bitter taste, pungent flavor, licorice flavor and mouth-drying. A total of 104 consumers evaluated the treatments for liking and indicated their temporal perceptions with temporal check-all-that-apply. Latent variable clustering performed on liking ratings revealed two clusters, which perceived temporal sensory characteristics differently depending on the sweetener system. Cluster 1 preferred the sucrose control over treatments with complete and partial replacement using a natural sweetener system, with complete replacement being perceived as having off-flavor. Cluster 2 preferred the sucrose control over partial and complete replacement using either of the sweetener replacements investigated, which were characterized as off-flavored and bitter. Understanding these consumer segments enables the food industry to develop effective low-energy formulations using synthetic and natural non-nutritive sweeteners, leading to reduced sugar consumption.
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(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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Optimization and Validation of Analytical Methodology for Determination of Pesticides in Grape, Must and Wine Samples with QuEChERS Extraction and Gas Chromatography–Mass Spectrometry
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Dionysia L. Sykalia, Epameinondas P. Trantopoulos, Charoula S. Tsoutsi and Triantafyllos A. Albanis
Beverages 2024, 10(3), 53; https://doi.org/10.3390/beverages10030053 - 3 Jul 2024
Abstract
This study is focused on the optimization and application of an analytical methodology for the determination of 15 selected pesticides in three substrates during the vinification process. QuEChERS extraction was used followed by GC-MS to develop a simple and rapid method for the
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This study is focused on the optimization and application of an analytical methodology for the determination of 15 selected pesticides in three substrates during the vinification process. QuEChERS extraction was used followed by GC-MS to develop a simple and rapid method for the determination of these compounds. The optimized methodology was validated, providing for all selected pesticides excellent linearity, recoveries ranging between 60.9% and 95.0% and LOQs lower than 50 ng g−1 f for all substrates. The developed methodology was tested on real samples of grapes, must and wine obtained from a winery in the Epirus region. The results indicated the existence of some of the selected pesticides at comparatively low levels in contrast to the valid MRLs.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace
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Marina Edith Navarro, Natalia Soledad Brizuela, Naiquén Elizabeth Flores, Manuel Morales, Liliana Carmen Semorile, Danay Valdes La Hens, Adriana Catalina Caballero, Barbara Mercedes Bravo-Ferrada and Emma Elizabeth Tymczyszyn
Beverages 2024, 10(3), 52; https://doi.org/10.3390/beverages10030052 - 28 Jun 2024
Abstract
Malolactic fermentation (MLF) is a biological process of deacidification of wines that may also help to increase the microbiological stability of the product and to enhance its sensorial attributes, in particular its aromatic profile. MLF can occur spontaneously due to the presence of
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Malolactic fermentation (MLF) is a biological process of deacidification of wines that may also help to increase the microbiological stability of the product and to enhance its sensorial attributes, in particular its aromatic profile. MLF can occur spontaneously due to the presence of indigenous bacteria in the environment of fermented beverages such as wines and ciders. However, the inoculation of lactic acid bacteria (LAB) starter cultures could prevent potential losses and standardize the process. The industrial-scale production of these starter cultures requires cost-effective, sustainable, and feasible approaches. A possible approach to acquire bacterial biomass, while addressing waste disposal concerns, is the use of by-products from the apple juice industry, such as apple pomace. Moreover, to ensure the long-term viability and activity of starter cultures, appropriate preservation methodologies need to be developed. Thus, the aim of the present study was to evaluate the growth of two Lactiplantibacillus plantarum strains, UNQLp11 and UNQLp155, in supplemented apple pomace and to optimize the preservation conditions. Cultures were either frozen or freeze dried (trehalose (20% m/v) as a protective agent, potassium phosphate buffer (pH 7), and a combination of trehalose and buffer), and then cell viability and malolactic activity were analyzed under wine stress conditions. Notably, the combination of phosphate buffer at pH 7.0 and trehalose emerged as the most effective preservation strategy for freeze drying, exhibiting enhanced viability and malic acid consumption for the two strains evaluated. These findings underscore the inexpensive and sustainable viability of using a semi-solid medium formulated with apple pomace for LAB biomass production and subsequent preservation.
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(This article belongs to the Collection Wine and Beverage: Fermentation and Conservation Technologies)
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Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation
by
Antonietta Baiano, Francesco Grieco and Anna Fiore
Beverages 2024, 10(3), 51; https://doi.org/10.3390/beverages10030051 - 26 Jun 2024
Abstract
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research
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Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisiae strains used in the sequential first fermentation) and starchy ingredients (three mixtures of 65% of malted barley alternately combined with 35% of unmalted common, durum, or emmer wheat) was studied. The beer formulation was optimized through a two-factor mixed three- and two-level design, where the two factors were the starchy ingredients and the refermenting S. cerevisiae. Beers from durum wheat beers refermented by WB06 had the highest alcohol contents. Common wheat beers refermented by 9502 showed the highest antioxidant activity values. The highest overall sensory score was assigned to the beers refermented by 9502. The fitted quadratic model had a good predictive ability for five physicochemical and fourteen sensory characteristics, with an R2 often higher than 0.9.
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(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)
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Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria
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Vanya Boneva, Teodora Ivanova, Neli Grozeva, Mariya Slavcheva and Dessislava Dimitrova
Beverages 2024, 10(3), 50; https://doi.org/10.3390/beverages10030050 - 26 Jun 2024
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Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria. The aromatized wine-based beverage, called pelin, is named after the Bulgarian common name for the genus Artemisia. In
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Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria. The aromatized wine-based beverage, called pelin, is named after the Bulgarian common name for the genus Artemisia. In this paper, we present Zmeyovski pelin, the history of which dates back to the early 20th century. We employed semi-structured interviews with 15 pelin producers from the Zmeyovo village with an age span from 44 to 83 years. The relative frequency of citation for each stated taxon was recorded. We explored the changes in the plant knowledge of the pelin makers and discussed the drivers for it. From a modern perspective, pelin can be considered a functional beverage since the aromatic plants and fruits adds a variety of biologically active substances to it, thus enhancing its health benefits. We regard the consumers’ inquiry about the benefits of the added plants as a driver for mitigating the plant awareness disparity among the local community.
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Open AccessReview
Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects
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Paula Silva
Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049 - 25 Jun 2024
Abstract
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
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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.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking
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Valentina Craparo, Enrico Viola, Azzurra Vella, Rosario Prestianni, Antonino Pirrone, Vincenzo Naselli, Filippo Amato, Daniele Oliva, Giuseppe Notarbartolo, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca and Antonio Alfonzo
Beverages 2024, 10(3), 48; https://doi.org/10.3390/beverages10030048 - 21 Jun 2024
Abstract
Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and
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Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification experiment was conducted, focusing on strains with favourable technological characteristics: Lachancea thermotolerans, Starmerella lactis-condensi, and Candida oleophila. These strains were sequentially inoculated alongside a control strain of Saccharomyces cerevisiae. Technological screening revealed that some strains exhibited limited H2S production, ethanol tolerance (up to 8% v/v), resistance to potassium metabisulphite (200 mg/L), osmotic stress tolerance (up to 320 g/L of glucose), and copper resistance (on average 5 mM). The findings from this study can guide the selection of new starters and co-starters for regional wine production.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Brewing Beer in Microgravity: The Effect on Rate, Yeast, and Volatile Compounds
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Pedro Fernandez Mendoza, Katherine A. Thompson-Witrick, Skylar R. Moreno, Santiago Cárdenas-Pinto, Zhen Jia, Lincoln Zotarelli, Boce Zhang and Andrew J. MacIntosh
Beverages 2024, 10(2), 47; https://doi.org/10.3390/beverages10020047 - 19 Jun 2024
Abstract
The exploration of space is becoming more feasible, and with this comes the possibility of performing fermentations in microgravity. Our study explores the potential effects of microgravity on a standard brewing model fermentation. As the fermentation of barley wort has been studied for
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The exploration of space is becoming more feasible, and with this comes the possibility of performing fermentations in microgravity. Our study explores the potential effects of microgravity on a standard brewing model fermentation. As the fermentation of barley wort has been studied for centuries, there is an established foundation of knowledge with which to compare any changes that occur under microgravity. A modified ASBC miniature fermentation protocol (Yeast-14) was conducted within a Yuri 2.0 microgravity chamber to examine the response of Saccharomyces pastorianus to simulated microgravity conditions. Our findings reveal that yeast exhibited accelerated growth rates under microgravity compared to standard conditions. Additionally, the microgravity environment led to significantly lower levels of volatile compounds such as isoamyl acetate and 2-phenethyl acetate in the final product. Further genetic analysis showed significant downregulation of the ATF2 gene in the control group, potentially the mechanism behind the observed decrease in volatile compounds. These results show that while fermentation under microgravity is likely to eventually be commonplace, there may be changes in rate and gene expression that are beneficial or detrimental to the final product depending upon the desired characteristics.
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(This article belongs to the Section Beverage Technology Fermentation and Microbiology)
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Open AccessReview
Molecular Methods for Detecting Microorganisms in Beverages
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Ekaterina Nesterova, Polina Morozova, Mariya Gladkikh, Shima Kazemzadeh and Mikhail Syromyatnikov
Beverages 2024, 10(2), 46; https://doi.org/10.3390/beverages10020046 - 17 Jun 2024
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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
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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.
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Open AccessReview
Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications
by
Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, Nance Hontman, Juan Teixeira, José S. Câmara and Rosa Perestrelo
Beverages 2024, 10(2), 45; https://doi.org/10.3390/beverages10020045 - 17 Jun 2024
Abstract
Growing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems)
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Growing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Open AccessArticle
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters
by
Marta Esteves, Mariana Sequeira and Manuel Malfeito-Ferreira
Beverages 2024, 10(2), 44; https://doi.org/10.3390/beverages10020044 - 6 Jun 2024
Abstract
The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define
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The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the aged wines that were more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines from 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents
by
Federico Baris, Antonio Castro Marin and Fabio Chinnici
Beverages 2024, 10(2), 43; https://doi.org/10.3390/beverages10020043 - 4 Jun 2024
Abstract
The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the perceived color of these products and their color evolution throughout the storage and shelf-life periods. This study investigated the impact of phenolic content
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The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the perceived color of these products and their color evolution throughout the storage and shelf-life periods. This study investigated the impact of phenolic content on the oxidation and color evolution of five different model rosé wines obtained by blending a fixed amount of grape tannins with varying concentrations of oenocyanin to modulate their respective ratio and color intensity. The solutions were monitored for color and pigment changes promoted by oxidation in a Fenton-like environment. The findings revealed a potential correlation between the initial phenolic concentration and the different degrees of oxidation within each solution, resulting in significant variations in CIELAB data. Overall, all solutions exhibited a substantial decrease in redness, with losses ranging from 23% in the darkest solution to 43% in the lightest one compared to their initial levels. Additionally, their color profiles shifted toward yellow hues, up to triple the original value, indicating the degradation of the pigments responsible for the characteristic rosé color. Greater amounts of anthocyanins preserved higher Fe(II) concentrations over time, suggesting the antioxidant role of these compounds. The whole dataset also permitted the evaluation of the different oxidation susceptibilities of individual anthocyanins, among which derived pigments, such as vitisins, proved to be notably more stable than native pigments, particularly delphinidin and petunidin.
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(This article belongs to the Section Wine, Spirits and Oenological Products)
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Emphasizing the Potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) Spectroscopy Combined with Chemometrics, for Classification of Greek Grape Marc Spirits
by
Evangelia Anastasia Tsapou, Vassilia J. Sinanoglou, George Ntourtoglou and Elisabeth Koussissi
Beverages 2024, 10(2), 42; https://doi.org/10.3390/beverages10020042 - 3 Jun 2024
Abstract
Grape marc spirits, such as the Greek tsipouro/tsikoudia, reflect the cultural heritage of winemaking traditions worldwide. This study explored the application of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometrics for its potential as a fast classification methodology for spirit characterization.
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Grape marc spirits, such as the Greek tsipouro/tsikoudia, reflect the cultural heritage of winemaking traditions worldwide. This study explored the application of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometrics for its potential as a fast classification methodology for spirit characterization. ATR-FTIR spectra from thirty-nine products revealed distinctive bands corresponding to various chemical constituents, such as alcohols, organic acids, water, carbohydrates, and phenols. Principal Component Analysis (PCA) was performed on all acquired ATR-FTIR data and 78.50% of the total variance in the data was explained. Also, partial least squares–discriminant analysis (PLS-DA), used for the classification of products based on their major geographic origin, gave a correct classification of 89.5% for the north and 83.3% for the south of Greece. Classification of the type of distillations used was with 74.36% accuracy. Significant markers were identified through analysis, such as those associated with the O-H bending vibrations of phenols or alcohols, contributing to the discrimination of grape marc spirits from Crete when compared with the other four main geographical origin designations. By combining ATR-FTIR spectroscopy with chemometrics, this research gave insights into the origins and compositional variations of the spirits, providing an opportunity for a quality control assessment tool.
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(This article belongs to the Topic Advances in Analysis of Food and Beverages)
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