Beverages

14 pages, 234 KiB

Open AccessPerspective

The Evolution and Impact of Distilled Spirits Regulation in the United States: Considerations for Policymakers and Academia

by Cortney L. Norris, Scott Taylor, Jr. and D. Christopher Taylor

Beverages 2024, 10(3), 92; https://doi.org/10.3390/beverages10030092 - 23 Sep 2024

Viewed by 1056

Abstract

This manuscript analyzes the issues presented in Executive Order 14036, which aimed to promote competition in the American economy, including specific directives for the alcohol industry. Specifically, this manuscript focuses on the issues regarding distilled spirits regulation and delves into the implications for [...] Read more.

This manuscript analyzes the issues presented in Executive Order 14036, which aimed to promote competition in the American economy, including specific directives for the alcohol industry. Specifically, this manuscript focuses on the issues regarding distilled spirits regulation and delves into the implications for the distilled spirits sector. The order addresses anti-competitive practices, encouraging regulatory bodies to review and revise existing policies that may hinder fair market practices. This paper explores these issues and provides a historical context of distilled spirits regulation in the United States, examining how past policies have shaped the current landscape. It analyzes the key provisions of Executive Order 14036, highlighting its potential to foster increased competition, innovation, and consumer choice within the distilled spirits market. Lastly, the article provides a call to action for policymakers, academia, and consumers which will aid distilled spirits producers in gaining parity with beer and wine producers. Full article

23 pages, 2691 KiB

Open AccessReview

Craft Beer in Food Science: A Review and Conceptual Framework

by Laura Gobbi, Marino Stanković, Marco Ruggeri and Marco Savastano

Beverages 2024, 10(3), 91; https://doi.org/10.3390/beverages10030091 - 18 Sep 2024

Viewed by 1651

Abstract

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer’s production and consumption growth dynamics. Both a bibliometric analysis and [...] Read more.

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer’s production and consumption growth dynamics. Both a bibliometric analysis and a systematic literature review were conducted on a sample of 239 scientific papers to provide an in-depth evaluation of the main characteristics and influences that craft beer has in the field of food science. Based on the identified roles of craft beer/breweries in the selected sample of literature, a conceptual framework was constructed to serve as a guideline for policymakers and different stakeholders. In this way, our findings enrich the existing literature and contribute to a better understanding of craft beer production and surroundings, which can be beneficial for promoting sustainable policies and innovative strategies for the growth of small/micro-producers and entrepreneurs in this niche market. Furthermore, this evidence can stimulate clear and ethical information to enhance consumers’ knowledge and agendas to strengthen the identity of local communities. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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16 pages, 1715 KiB

Open AccessReview

SAAZ—Fine Aroma Hop Pedigree: A Review of Current Knowledge

by Jana Olšovská, Lenka Straková, Vladimír Nesvadba, Tomáš Vrzal, Michaela Malečková, Josef Patzak and Pavel Donner

Beverages 2024, 10(3), 90; https://doi.org/10.3390/beverages10030090 - 14 Sep 2024

Cited by 1 | Viewed by 725

Abstract

The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often available only in [...] Read more.

The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often available only in the Czech language in regional journals. This review (i) summarizes previously published data (breeding history, genetic data, basic parameters such as yield, sensory profile, concentrations of key technologically important hop compounds), (ii) presents long-term data (2004–2021), and (iii) shows similarities/differences among these varieties. All Saaz varieties are typically fine aroma hops with a relatively low content of alpha bitter acids ranging from 5 to 7 wt%, cohumulone amounts lower than 30% rel., and hop oil content of about 1.0 wt%. Even though the new varieties have no identical chemical parameters to the original Saaz, they can substitute this established standard as well. Furthermore, the varieties Saaz Comfort and Saaz Shine show high resistance to Pseudoperonospora humuli as well as very good tolerance to drought. Full article

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15 pages, 287 KiB

Open AccessArticle

Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties

by María Osorio Alises, Eva Sánchez Palomo and M. Ángel González-Viñas

Beverages 2024, 10(3), 89; https://doi.org/10.3390/beverages10030089 - 13 Sep 2024

Viewed by 755

Abstract

The effect of oak chips on the phenolic composition, color characteristics, and antioxidant capacity of Bobal red wines caused by contact with oak chips at different stages of the winemaking process has been studied. Performance liquid chromatography–diode array detection (HPLC-DAD) was used to [...] Read more.

The effect of oak chips on the phenolic composition, color characteristics, and antioxidant capacity of Bobal red wines caused by contact with oak chips at different stages of the winemaking process has been studied. Performance liquid chromatography–diode array detection (HPLC-DAD) was used to determine the detailed phenolic composition of wines and antioxidant activity, and chromatic characteristics were determined by spectrophotometric methods. Standard red winemaking process was applied to make the Bobal control wine. The rest of the wines were elaborated with oak chip contact at two dose levels (3 and 6 g/L) in different phases of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF), and in young wines. The phenolic composition, antioxidant activity, and chromatic characteristics of Bobal control wines were slightly but significantly modified by contact with the oak chips. Wines in contact with oak chips during malolactic fermentation showed a decrease in the concentration of resveratrol-monomer stilbenes, monomeric anthocyanins, and pyranoanthocyanins. In general, the concentration of total resveratrol is influenced by the dose level used, resulting in a 10% decrease when the dose level is 6 g/L compared to the 3 g/L dose. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

17 pages, 1194 KiB

Open AccessArticle

Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking

by Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola and Mariantonietta Succi

Beverages 2024, 10(3), 88; https://doi.org/10.3390/beverages10030088 - 12 Sep 2024

Cited by 1 | Viewed by 713

Abstract

In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyard, were characterised through the evaluation [...] Read more.

In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyard, were characterised through the evaluation of their main oenological properties, antimicrobial activity, and specific enzymatic activities (β-glucosidase, β-lyase, polygalacturonase, and protease). The M. pulcherrima strains did not produce any inhibition against Saccharomyces cerevisiae, while they were able to exert an antimicrobial action against some unwanted bacteria and yeasts frequently present in grape must and potentially causing the alteration of wines. After this preliminary screening, M. pulcherrima AS3C1 has been selected to be used in the winemaking of red grape Vitis vinifera cv. Aglianico on a pilot scale. The effect of the sequential inoculation of M. pulcherrima AS3C1 with a commercial strain of S. cerevisiae was verified using for comparison a single inoculum with S. cerevisiae and a spontaneous fermentation. Our results showed a higher concentration of anthocyanins and catechins in wines obtained by the sequential inoculation of M. pulcherrima AS3C1 and S. cerevisiae. On the basis of the data obtained, M. pulcherrima AS3C1 possesses an enzymatic profile and some oenological properties that could contribute positively to the definition of the chemical composition of wines, suggesting its possible use for red winemaking processes. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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10 pages, 727 KiB

Open AccessArticle

Continuous Primary Beer Fermentation with Yeast Immobilized in Alginate–Chitosan Microcapsules with a Liquid Core

by Vesela Shopska, Mina Dzhivoderova-Zarcheva and Georgi Kostov

Beverages 2024, 10(3), 87; https://doi.org/10.3390/beverages10030087 - 11 Sep 2024

Viewed by 784

Abstract

The application of continuous fermentation with immobilized cells in brewing is a challenge because of problems with carrier selection and reactor design, which have economic impacts on the beer produced. Moreover, immobilization alters yeast physiology, which significantly affects beer flavor and aroma. Therefore, [...] Read more.

The application of continuous fermentation with immobilized cells in brewing is a challenge because of problems with carrier selection and reactor design, which have economic impacts on the beer produced. Moreover, immobilization alters yeast physiology, which significantly affects beer flavor and aroma. Therefore, the aim of this study was to investigate the feasibility of a continuous fermentation system, consisting of a packed bed column bioreactor, containing lager brewing yeast, immobilized in alginate–chitosan microcapsules with a liquid core, in the primary beer fermentation. The results showed that the system entered in a stationary mode on the 3rd day and worked stably in this mode for 6 days. The “green” beer was taken at every 24 h at the output of the reactor and used for secondary fermentation with the yeast cells leaked from the capsules during the primary fermentation. The extract consumption, ethanol production, and pH change during primary and secondary fermentation were investigated. Some of the secondary yeast metabolites such as vicinal diketones, higher alcohols, esters, and aldehydes in “green” and final beers were determined and it was found that the flavor profile of the final beer was comparable to two industrially produced Bulgarian beers. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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20 pages, 1014 KiB

Open AccessReview

Application of Life Cycle Assessment in Beer Production: Systematic Review

by Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri and Marco Savastano

Beverages 2024, 10(3), 86; https://doi.org/10.3390/beverages10030086 - 10 Sep 2024

Viewed by 2081

Abstract

The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process. Therefore, this article examines the [...] Read more.

The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process. Therefore, this article examines the sustainability of beer production through a review of literature articles that have used Life Cycle Assessment (LCA) to assess its environmental impacts. A systematic literature review was conducted by selecting peer-reviewed articles published between 2001 and July 2024 using databases such as Scopus and Google Scholar. The search included studies analyzing different stages of the beer life cycle, from raw material production to packaging and distribution, using specific keywords related to LCA and brewing. The results showed that energy use and packaging are the two critical aspects identified in the review, which represent a significant part of the environmental footprint. However, it is important to note that the available studies on the subject are few and heterogeneous and they use different methodologies, impact categories, and functional units, which complicates the comparison and synthesis of results, limiting the ability to draw definitive conclusions. Recommendations were made to improve sustainability, including the adoption of more efficient technologies, the use of recycled materials for packaging, and the implementation of sustainable agricultural practices. These strategies could aim to significantly reduce the overall environmental impact of beer production. Full article

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9 pages, 819 KiB

Open AccessArticle

Perceptions of Young People Regarding the Tax on Sweetened Drinks in Poland and an Assessment of Changes in Their Consumption in Terms of Taxation

by Regina Ewa Wierzejska, Agnieszka Wiosetek-Reske and Barbara Wojda

Beverages 2024, 10(3), 85; https://doi.org/10.3390/beverages10030085 - 10 Sep 2024

Viewed by 717

Abstract

In 2021, the tax on sweetened beverages was introduced in Poland. It is worth knowing how consumers, especially young people, perceive the tax and whether there are any changes in the consumption of such drinks. This cross-sectional study was conducted in 2022 and [...] Read more.

In 2021, the tax on sweetened beverages was introduced in Poland. It is worth knowing how consumers, especially young people, perceive the tax and whether there are any changes in the consumption of such drinks. This cross-sectional study was conducted in 2022 and analyzed a convenience sample of young people’s attitudes towards the effectiveness of the tax as well as beverage consumption in the second year of the tax’s implementation. This study was conducted using a questionnaire method among 334 young people (167 school students and 167 university students). The vast majority of the study participants (84%) had heard about the introduction of the tax (there was no statistically significant difference between the school students’ and the university students’ knowledge). Of these, 90% knew that beverages with added sugar are taxed, but only 43% were conscious that beverages with sweeteners are also subject to the tax. Forty percent of those surveyed believed that the introduction of the tax could reduce beverage consumption, while 35% denied this possibility. The view that the tax would have a beneficial effect on reducing drink consumption was statistically significantly more frequently expressed by school students compared to university students (55% vs. 25%; p < 0.05). Of those who were aware of the tax, 31% declared they drank fewer beverages following its introduction, while 58% reported that they had not changed the amount they drank. About 33% of the respondents said they drank sweetened beverages several times a week. According to the study, as a result of the tax, almost one-third of surveyed young Poles reported drinking less beverages than before the tax. Full article

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14 pages, 3043 KiB

Open AccessArticle

Chemometric Approach Application in Modern Wine Studies

by Martina Fikselová, Lucia Benešová, Silvia Jakabová, Ján Mezey, Jozef Čapla and Jozef Golian

Beverages 2024, 10(3), 84; https://doi.org/10.3390/beverages10030084 - 9 Sep 2024

Viewed by 657

Abstract

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total [...] Read more.

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrophotometry methods (TPC and DPPH) were used and chemometric approaches such as ANOVA and PCA were selected as the most important for evaluation. In general, high levels of malic acid, TPC, and antioxidant activity were detected in Austrian wines. Pinot blanc, Chardonnay, and Sauvignon from the same producing region in Austria showed higher results. The higher overall acid concentration was a distinguishing feature of the Slovakian Sauvignon and Riesling varieties, particularly in the case of tartaric acid. Austrian samples showed significantly higher antioxidant activity compared to Hungarian Chardonnay (p = 0.002) and Sauvignon (p = 0.007), comparable to TPC. The application of statistical analysis was useful in demonstrating many discrepancies, particularly by application of the PCA method. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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19 pages, 4046 KiB

Open AccessArticle

The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury

by Justyna Nasiłowska, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo and Adrian Wojtczak

Beverages 2024, 10(3), 83; https://doi.org/10.3390/beverages10030083 - 6 Sep 2024

Viewed by 546

Abstract

Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. This study examines the impact of high hydrostatic pressure [...] Read more.

Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. This study examines the impact of high hydrostatic pressure (HHP) on the inactivation and sublethal injury of Lb. brevis KKP 3574 in beer and wort. The results indicate that applying HHP at 400 MPa for 5 min effectively inactivates Lb. brevis, achieving up to a 7 log CFU/mL reduction in bacterial counts in beer, with no detectable sublethal injuries in beer samples. In contrast, in 10% wort, a sublethal injury level of 1.1 log CFU/mL was observed following the same HHP treatment. Furthermore, this study reveals a differential response of Lb. brevis cells depending on their growth phase; cells in the logarithmic growth phase are more susceptible to HHP, showing greater reduction in viability compared to those in the stationary phase. The survival dynamics of sublethally injured cells during refrigerated storage are also explored, with no regeneration observed in beer samples treated at pressures of 400 MPa or higher. These findings underscore the potential of HHP as a robust method for enhancing the microbiological safety and stability of beer while minimizing the risk of spoilage due to sublethally injured bacterial cells. This study provides crucial insights into optimizing HHP parameters to ensure product quality in the brewing industry. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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12 pages, 1635 KiB

Open AccessArticle

Grape Varieties for Sparkling Wine Production in Santa Catarina, Brazil: A Study of Phenology, Production, Chemical Composition, and Sensory Evaluation

by Adrielen Tamiris Canossa, Douglas André Würz, Alberto Fontanella Brighenti, Daiana Petry Rufato and Leo Rufato

Beverages 2024, 10(3), 82; https://doi.org/10.3390/beverages10030082 - 5 Sep 2024

Viewed by 707

Abstract

High-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production. The cultivars with potential for producing sparkling wines in this region were unknown. This [...] Read more.

High-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production. The cultivars with potential for producing sparkling wines in this region were unknown. This research evaluates quality sparkling wines from Ribolla Gialla, Riesling Renano, Solaris, Sangiovese, Canaiolo Nero, Chardonnay, and Pinot Noir. The study considered the phenological, productive, and qualitative performance of these varieties in the 2017/2018 and 2018/2019 seasons. Ribolla Gialla, Riesling Renano, and Sangiovese, with later bud break and better productive aspects, are the best viticultural adaptations for the region. Riesling Renano maintains higher acidity. Sparkling wines from Solaris, Chardonnay, and Ribolla Gialla showed the most balanced chemical parameters. Sangiovese produced sparkling wine with the highest aroma intensity and toasted notes. Considering phenological, productive, and qualitative parameters, Riesling Renano, Ribolla Gialla, and Sangiovese are the most promising varieties for sparkling wine production in São Joaquim. Quality sparkling wines can be produced in this region using varieties different from those traditionally used in Brazil, enhancing the diversity of Brazilian viticulture. Full article

(This article belongs to the Special Issue Sparkling Wines)

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17 pages, 4450 KiB

Open AccessArticle

Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească

by Oana Arina Antoce and George Adrian Cojocaru

Beverages 2024, 10(3), 81; https://doi.org/10.3390/beverages10030081 - 2 Sep 2024

Viewed by 637

Abstract

To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of [...] Read more.

To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylpolypyrrolidone (PVPP), vegetal and mineral products are tested. One of these alternative agents is pea protein (P), which can be combined with chitosan (K), yeast cell walls (Y), active carbon (C), and/or Ca-bentonite (B). Aside from the proven polyphenol removal effect, these products can also have an impact on aroma. This research evaluates the effect of P and ternary combinations with P on the volatile compounds of aromatic wines from the Tămâioasă românească variety. Several variants of treatments with P and with ternary mixtures involving P were prepared in triplicate with a total dose of 20 g/hL of fining agent applied during the pre-fermentative phase. Volatile profiles were determined using a flash gas chromatograph with two short columns of different polarities. The chromatographic peak areas for the identified ethylic esters, acetates and terpenes were used to compare the fining treatment effects. To test the significant differences between experimental variants, the Analysis of Similarity (ANOSIM) was used. The influences of P used alone and PVPP used alone were both significantly different compared to control (untreated), but based on the dissimilarity index R, PVPP affected the volatile profile about twice as much as P, showing that pea protein is a good alternative for PVPP. The ethyl esters were especially reduced by PVPP, while P especially reduced the terpenes. From all the tested pea protein ternary agents, those containing bentonite (PCB and PYB) showed a significant reducing effect on all classes of compounds and therefore are not recommended. The combinations containing yeast cell walls, PCY and PKY, are the most interesting alternatives to both PVPP and P used independently, PCY being the least aggressive of all treatments on overall aroma, preserving well the aroma compounds of all determined classes, including terpenes. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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17 pages, 1170 KiB

Open AccessArticle

Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics

by Barbara Ribeiro Teixeira Luz, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, Bernardo Dias Ribeiro, Mariana Buranelo Egea and Ailton Cesar Lemes

Beverages 2024, 10(3), 80; https://doi.org/10.3390/beverages10030080 - 2 Sep 2024

Viewed by 802

Abstract

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of [...] Read more.

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of GP during the fermentation process to evaluate the incorporation of bioactive compounds, aiming at using a by-product generated in the production of grape juice. Craft beer was produced, incorporating GP at concentrations of 1%, 5%, and 10% (w/w), and the physicochemical, technological, bioactive, and sensory properties were evaluated. The beers with the highest concentrations of GP (10% w/w) exhibited higher bioactive concentrations, including phenolic compounds (308 mg GAE/L), flavonoids (0.05 g of quercetin/L), anthocyanins (754.6 mg cyanidin-3-glucoside/L), and antioxidant capacities, as measured by DPPH (1878.2 µM Trolox/L), ABTS (4294.5 µM Trolox/L), and FRAP (844.7 mg ascorbic acid/L) methods. Adding GP promoted lower brightness (62.2) and intensified the a*, b*, and chroma parameters (18.0, 10.1, and 20.6, respectively), with the pigments of GP contributing to changes in the color parameters. However, increased sedimentation was observed under both conditions analyzed (4 °C and 25 °C), due to the higher presence of particulate matter from GP (3.4% and 3.7%, respectively). In general, for sensory analysis, while the knowledge of beneficial effects did not significantly change emotional responses, there were distinct emotional profiles associated with different beer samples. Utilizing GP for the bioactivation of beer is a positive approach to enhance its overall properties and an effective way to address issues related to the disposal of this by-product. Full article

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14 pages, 1086 KiB

Open AccessArticle

Improvement of the Chemical Quality of Cachaça

by Amanda de Andrade Marcondes Pereira, Maria Soledad M. S. F. Acevedo and André Ricardo Alcarde

Beverages 2024, 10(3), 79; https://doi.org/10.3390/beverages10030079 - 2 Sep 2024

Viewed by 791

Abstract

The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples [...] Read more.

The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples of this distillate were above the contaminant limits allowed by national legislation, constituting one of the main factors responsible for the low volume of exports. In this research, 531 Cachaça samples were analyzed in order to verify whether they complied with the limits of contaminants and volatile compounds required by Brazilian legislation. The results obtained indicate that Brazilian producers have adapted to the use of good manufacturing practices during the production process, ensuring the standardization of this distilled beverage and consequent compliance with legislation. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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21 pages, 3489 KiB

Open AccessArticle

Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines

by Giovanni Marasà, Joana Ferreira, Mariana Mota and Manuel Malfeito-Ferreira

Beverages 2024, 10(3), 78; https://doi.org/10.3390/beverages10030078 - 26 Aug 2024

Viewed by 744

Abstract

The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, [...] Read more.

The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical–chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The aging process could be associated with a continuous sensory space characterized by a declining perception of freshness and an intensification in the mellowed flavors. Despite their age, wines were characterized by an austere perception caused by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor “mellowed by age” is proposed to describe flavors resulting from beneficial aging instead of “oxidized by age”. Full article

(This article belongs to the Special Issue Sensory Analysis as a Tool for the Improvement of the Quality of Beverages)

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16 pages, 2262 KiB

Open AccessArticle

Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening

by Thi H. Nguyen, Daniel Zimmermann and Dominik Durner

Beverages 2024, 10(3), 77; https://doi.org/10.3390/beverages10030077 - 23 Aug 2024

Viewed by 694

Abstract

The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from nonvolatile precursors. In this study, an analytical approach [...] Read more.

The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from nonvolatile precursors. In this study, an analytical approach previously developed for red winegrapes was adapted to assess the “aroma potential” of Riesling from two vineyards in Essenheim and Durbach, Germany, during the 2022 vintage, by extracting and hydrolyzing aroma precursors in an anoxic model wine matrix. Following sensory and chemical analyses of the hydrolysates using flash profiling and gas chromatography, a multiple factor analysis revealed vineyard- and ripening-dependent changes to aroma, even after total soluble solids had plateaued. As samples matured, green apple and fresh/vegetal aromas were prominent among the Durbach hydrolysates, likely due to persistent concentrations of hexanol. Hydrolysates from both vineyards nonetheless developed more pronounced citrus fruit, tropical fruit, and floral aromas, reflecting increased concentrations of various norisoprenoids and terpenoids. Findings suggest delaying harvest past technological maturity could confer greater aromatic intensity and complexity. The analytical approach used here appears promising for future studies on other grape varieties and other factors that could influence aroma, such as viticultural practices and environmental conditions. Full article

(This article belongs to the Special Issue Sensory Analysis as a Tool for the Improvement of the Quality of Beverages)

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18 pages, 1549 KiB

Open AccessArticle

Impact of Different Wood Types on the Chemical Composition and Sensory Profile of Aged Tsipouro: A Comparative Study

by Athanassios Karathanos, Georgia Soultani, Nikolaos Kontoudakis and Yorgos Kotseridis

Beverages 2024, 10(3), 76; https://doi.org/10.3390/beverages10030076 - 23 Aug 2024

Viewed by 654

Abstract

The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana [...] Read more.

The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana) and Greek chestnut (Castanea sativa) compared with French (Quercus petraia) and American oak (Quercus alba) on the chemical composition and sensorial characteristics of aged tsipouro, produced from marc from the Black Muscat variety. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to identify volatile compounds of the aged tsipouro. Also, colour and polyphenol measurements were made, and an organoleptic evaluation was performed by 16 trained tasters. The findings revealed rather similar results between the tsipouro made from different wood species, especially between Greek and French oaks, and relative differentiation for that of chestnut. All the aged distillates exhibited a pleasant and rich aromatic potential, dominated by floral and fruity terpene varietal aromas as well as wood-related volatiles. Chestnut, with a high phenolic potential, gives pleasant organoleptic effects over time and can be an alternative wood for ageing spirits. This research highlights the importance of wood selection in the tsipouro ageing process and enables the use of Greek wood species in the ageing of spirits. Full article

(This article belongs to the Special Issue Wine and Spirits)

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21 pages, 8765 KiB

Open AccessArticle

Preparation of Polyphenol-Rich Herbal Beverages from White Willow (Salix alba) Bark with Potential Alzheimer’s Disease Inhibitory Activity In Silico

by Liwen Zheng, Jean-Christophe Jacquier and Niamh Harbourne

Beverages 2024, 10(3), 75; https://doi.org/10.3390/beverages10030075 - 22 Aug 2024

Cited by 1 | Viewed by 873

Abstract

White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH and to explore neuroprotective [...] Read more.

White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH and to explore neuroprotective potentials of willow polyphenols. The phenolic compounds quantified in the willow infusions were salicin, chlorogenic acid, epicatechin, p-salicylic acid, and p-coumaric acid; the former three compounds exhibited promising inhibitory potentials against acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) in molecular docking studies. Total phenol content and antioxidant activity were maximum when prepared with 50% ethanol-in-water at room temperature. Although aqueous infusions contained fewer total phenols than those extracted with 50% hydroalcoholic solutions, they enhanced the extraction of chlorogenic acid and salicin content, which may possess promising neuroprotective potentials. The addition of citric acids in hot water infusions led to a higher proportion of non-tannins and had a lighter appearance, which may result in less astringent mouthfeel and better consumer acceptance. Overall, the obtained results indicate that willow bark prepared with hot water and/or with addition of citric acids is rich in bioactive compounds with high antioxidant activity and possible neuroprotective activities in silico, which could serve as valuable ingredients for inclusion in functional beverages. Full article

(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)

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13 pages, 1336 KiB

Open AccessArticle

Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

by María Mora, Elena Romeo-Arroyo, Francisco José Pérez-Elortondo, Iñaki Etaio and Laura Vázquez-Araújo

Beverages 2024, 10(3), 74; https://doi.org/10.3390/beverages10030074 - 22 Aug 2024

Viewed by 875

Abstract

This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alcoholic versions (NoLo) were assessed following a three × two experimental design. A total [...] Read more.

This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alcoholic versions (NoLo) were assessed following a three × two experimental design. A total of 600 participants (approximately 100 per cocktail) participated at the Basque Culinary Center’s restaurant. Participants rated their liking of the cocktails using a nine-point hedonic scale and provided open-ended responses about the sensory characteristics and the consumption contexts or emotions evoked by the different cocktails. The results showed differences in the acceptance of the six cocktails, but no significant differences between the alcoholic and non-alcoholic versions, suggesting that NoLo alternatives were similarly well-received. Open-ended responses were analyzed using latent dirichlet allocation (LDA) to uncover latent topics, and Fisher’s exact test and correspondence analysis were used to identify differences in the mentioned topics per cocktail. Specific sensory attributes, emotions, and contexts were associated with each type of cocktail, but no differences were found between the alcoholic and non-alcoholic versions. These findings demonstrate the viability of non-alcoholic cocktails in real consumption settings, eliciting similar liking scores, sensory attributes, contexts, and emotions in consumers. This study also highlighted the potential of natural language processing techniques for analyzing open-ended questions. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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18 pages, 1031 KiB

Open AccessArticle

Chemical Characterization of Cider Produced in Hardanger—From Juice to Finished Cider

by Ingunn Øvsthus, Mitja Martelanc, Alen Albreht, Tatjana Radovanović Vukajlović, Urban Česnik and Branka Mozetič Vodopivec

Beverages 2024, 10(3), 73; https://doi.org/10.3390/beverages10030073 - 13 Aug 2024

Viewed by 1081

Abstract

Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected [...] Read more.

Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected C6-alcohols in ciders with the PDO label Cider from Hardanger. In total, 45 juice and cider samples from the fermentation process were collected from 10 cider producers in Hardanger in 2019, 2020, and 2021. Individual sugars, acids, ethanol, and 13 individual phenols were quantified using HPLC-UV/RI. Seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, two ethyl esters of hydroxycinnamic acids, and four C6-alcohols were quantified using HS-SPME-GC-MS. For samples of single cultivars (‘Aroma’, ‘Discovery’, ‘Gravenstein’, and ‘Summerred’), the sum of the measured individual polyphenols in the samples ranges, on average, from 79 to 289 mg L⁻¹ (the lowest for ‘Summerred’ and highest for ‘Discovery’ and ‘Gravenstein’). Chlorogenic acid was the most abundant polyphenol in all samples. Ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, and hexanol were present at concentrations above the odour threshold and contributed to the fruity flavour of the Cider from Hardanger. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement)

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15 pages, 263 KiB

Open AccessArticle

Clustering Consumer Adoption Behavior with Respect to Innovative Tea Products in the Chinese Market

by Han Yin and Eddy S. Fang

Beverages 2024, 10(3), 72; https://doi.org/10.3390/beverages10030072 - 2 Aug 2024

Viewed by 1090

Abstract

This study explores the diffusion of innovative tea products in the Chinese market, examining the shift from traditional tea consumption toward “new tea” products characterized by convenience, variety, and alignment with contemporary consumer preferences. Using a structured questionnaire, data were collected from 543 [...] Read more.

This study explores the diffusion of innovative tea products in the Chinese market, examining the shift from traditional tea consumption toward “new tea” products characterized by convenience, variety, and alignment with contemporary consumer preferences. Using a structured questionnaire, data were collected from 543 participants and analyzed through factor-cluster analysis to segment consumers based on their innovation adoption behavior. The results indicate that younger, educated, and higher-income groups adopt new tea innovations more rapidly. Notably, early adopters, representing over half of the consumer base, are not frequent consumers of these beverages, compelling suppliers to continually innovate to maintain long-term revenue growth. This study contributes to the literature by highlighting the influence of sociodemographic factors on adoption rates and offering strategic marketing insights to enhance the uptake of new tea products. These findings underscore the importance of targeting demographic segments effectively and addressing the unique consumption patterns of early adopters to drive sustained market growth. Full article

(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)

22 pages, 315 KiB

Open AccessReview

Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

by Yogesh Kumar and Rajat Suhag

Beverages 2024, 10(3), 71; https://doi.org/10.3390/beverages10030071 - 2 Aug 2024

Viewed by 1247

Abstract

Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to [...] Read more.

Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

12 pages, 646 KiB

Open AccessArticle

Color and Its Effect on Dietitians’ Food Choices: Insights from Tomato Juice Evaluation

by Agnieszka Bielaszka, Wiktoria Staśkiewicz-Bartecka, Agata Kiciak, Martyna Wieczorek and Marek Kardas

Beverages 2024, 10(3), 70; https://doi.org/10.3390/beverages10030070 - 2 Aug 2024

Viewed by 718

Abstract

Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using selected tomato juices as an example. This study [...] Read more.

Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using selected tomato juices as an example. This study was conducted in two stages. In the first stage, the color of the tomato juices was evaluated using a Tri-Color SF80 spectrophotometer. In the second stage, the serialization method performed sensory analysis among dietitians. Results showed that dietitians pay special attention to the color of food products. Spectrophotometric analysis indicated that not all tested pairs of juices had color differences noticeable to an inexperienced observer. There was no clear correlation between the specific color parameters and the choices made by dietitians. These findings suggest that while color is an important factor in consumer preferences, it is not the sole determinant, highlighting the complexity of consumer decision-making processes and providing valuable insights for product marketing strategies. Full article

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21 pages, 1237 KiB

Open AccessReview

Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages

by Diana Reyes-Pavón, Kathleen Stephany Soto-Sigala, Edén Cano-Sampedro, Vianey Méndez-Trujillo, María Josse Navarro-Ibarra, Ricardo Pérez-Pasten-Borja, Carlos Olvera-Sandoval and Edgar Torres-Maravilla

Beverages 2024, 10(3), 69; https://doi.org/10.3390/beverages10030069 - 2 Aug 2024

Viewed by 1254

Abstract

Cereals have been a foundational component of human diets across different continents, with rice dominating in Asia, sorghum in Africa, wheat in Europe, and maize in America. Mexico, more accurately Mesoamerica, is recognized as the origin of maize (including pigmented maize), with its [...] Read more.

Cereals have been a foundational component of human diets across different continents, with rice dominating in Asia, sorghum in Africa, wheat in Europe, and maize in America. Mexico, more accurately Mesoamerica, is recognized as the origin of maize (including pigmented maize), with its first ancestor traced back to Tehuacán, Puebla, Mexico. Pigmented maize owes its vibrant colors due to its anthocyanin (i.e., cyanidin-3-glucoside) contents, which contribute to the red, purple, or blue coloration and offer notable health benefits. The antioxidant properties of maize are crucial, given the role of oxidative stress in various diseases, and present a valuable resource for functional foods and nutraceuticals. Emerging studies underscore the prebiotic potential of anthocyanins, showing their ability to modulate gut microbiota positively. This review aims to explore the potential of pigmented maize in traditional Mexican beverage (such as pozol and tejuino) production, emphasizing the bioactive compounds (mainly anthocyanins) present and their health benefits while also considering new opportunities in the functional food industry. Full article

(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)

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29 pages, 10006 KiB

Open AccessArticle

The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon

by Yibin Lan, Xiaoyu Xu, Jiaming Wang, Emily Aubie, Marnie Crombleholme and Andrew Reynolds

Beverages 2024, 10(3), 68; https://doi.org/10.3390/beverages10030068 - 2 Aug 2024

Viewed by 914

Abstract

An undesirable sensory attribute (“floral taint”) has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leaves and petioles [materials-other-than-grapes (MOG)] during mechanical harvest and winemaking. It was [...] Read more.

An undesirable sensory attribute (“floral taint”) has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leaves and petioles [materials-other-than-grapes (MOG)] during mechanical harvest and winemaking. It was hypothesized that terpenes, norisoprenoids, and higher alcohols would be the main responsible compounds. The objectives were to investigate the causative volatile compounds for floral taint and explore threshold concentrations for this problem. Commercial wines displaying varying intensities of floral taint were subjected to GC-MS and sensory analysis. Several odor-active compounds were higher in floral-tainted wines, including terpenes (geraniol, citronellol, cis- and trans-rose oxide), norisoprenoids (β-damascenone, β-ionone), five ethyl esters, and three alcohols. Thereafter, fermentations of Cabernet Franc (CF) and Cabernet Sauvignon (CS) (2016, 2017) were conducted. MOG treatments were (w/w): 0, 0.5%, 1%, 2%, and 5% petioles, and 0, 0.25%, 0.5%, 1%, and 2% leaf blades. Terpenes (linalool, geraniol, nerol, nerolidol, citronellol, citral, cis- and trans-rose oxides, eugenol, myrcene), norisoprenoids (α- and β-ionone), and others (e.g., hexanol, octanol, methyl and ethyl salicylate) increased linearly/quadratically with increasing MOG levels in both cultivars. Principal components analysis separated MOG treatments from the controls, with 5% petioles and 2% leaves as extremes. Increasing MOG levels in CF wines increased floral aroma intensity, primarily associated with terpenes, higher alcohols, and salicylates. Increased leaf levels in CF were associated with higher vegetal and earthy attributes. Increased petioles in CS were not correlated with floral aromas, but increased leaves increased floral, vegetal, and herbaceous attributes. Overall, petioles contributed more to floral taint than leaves through increased terpenes and salicylates (floral notes), while leaves predominantly contributed norisoprenoids and C₆ alcohols (green notes). Full article

(This article belongs to the Special Issue Wine and Spirits)

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15 pages, 801 KiB

Open AccessReview

Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements

by Ingrid Hagarová and Martin Urík

Beverages 2024, 10(3), 67; https://doi.org/10.3390/beverages10030067 - 1 Aug 2024

Cited by 1 | Viewed by 947

Abstract

Cloud point extraction (CPE) has emerged as a highly promising method for the isolation and preconcentration of trace elements from beverages. By utilizing nonionic surfactants to form micellar structures that encapsulate analytes, CPE significantly enhances extraction efficiency and detection limits, often achieving improvements [...] Read more.

Cloud point extraction (CPE) has emerged as a highly promising method for the isolation and preconcentration of trace elements from beverages. By utilizing nonionic surfactants to form micellar structures that encapsulate analytes, CPE significantly enhances extraction efficiency and detection limits, often achieving improvements by several orders of magnitude. The optimization of CPE conditions, particularly the selection of surfactants and complexing agents, plays a crucial role in ensuring accurate analytical results. This review underscores the integration of CPE with spectrometric methods as a powerful approach for the separation, preconcentration, and quantification of numerous (ultra)trace elements across a wide range of beverages, including drinking water, wine, beer, juices, tea, and milk. The analytical potential of this integration is substantiated by the comprehensive examples listed in this paper, which include various strategies for sample preparation tailored specifically for different beverage types. While highlighting the effectiveness of conventional CPE methods, this review also emphasizes recent modifications and advancements in CPE techniques that further enhance their utility in beverage analysis. These advancements not only improve detection sensitivity but also align with the principles of green chemistry by reducing solvent consumption and energy requirements. Full article

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13 pages, 1413 KiB

Open AccessArticle

Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice

by Alema Puzovic, Massimiliano Pelacci, Kristyna Simkova, Metka Hudina, Denis Rusjan, Robert Veberic and Maja Mikulic-Petkovsek

Beverages 2024, 10(3), 66; https://doi.org/10.3390/beverages10030066 - 1 Aug 2024

Viewed by 844

Abstract

This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the ‘Merlot Kanthus’ grape juice. Application of low (0.05 IU/mL) and high [...] Read more.

This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the ‘Merlot Kanthus’ grape juice. Application of low (0.05 IU/mL) and high (0.09 IU/mL) enzyme treatment substantially increased the yield of unpasteurized and pasteurized juice. Color intensity significantly improved in the pasteurized juice with a high enzyme concentration (CIRG 4.4) and the pasteurized juice without enzymes (4.5). No considerable differences in the total sugar concentration between the treatments were observed; however, the concentration of organic acids was improved by 27 and 13% in unpasteurized and pasteurized juice with a high enzyme concentration, respectively. A total of 78 individual phenolic compounds were identified, and the treatment with a high enzyme concentration had the most notable effect on the total anthocyanins, improving their concentration by 33.6% and increasing the concentration of 18 individual compounds. The heat treatment increased flavonol concentration by 41%. Overall, heat and enzyme treatment, mainly the high enzyme concentration, had a very favorable effect on the parameters of the analyzed ‘Merlot Kanthus’ grape juice, with a significant increase in the yield of bioactive components. Full article

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13 pages, 900 KiB

Open AccessArticle

Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer

by Santiago Cárdenas-Pinto, Jacob E. Gazaleh, Drew Budner, Shea Keene, Leena R. Dhoble, Abhisheak Sharma, Brian Pearson, Zhen Jia, Boce Zhang and Katherine A. Thompson-Witrick

Beverages 2024, 10(3), 65; https://doi.org/10.3390/beverages10030065 - 31 Jul 2024

Viewed by 1327

Abstract

Beer is one of the most widely consumed beverages in the world. Since the legalization of low-delta-9-tetrahydrocannabinol (THC) (<0.03%) Cannabis sativa in the United States, this controversial plant is being looked upon as a potential flavor additive for use in beer. Cannabis sativa [...] Read more.

Beer is one of the most widely consumed beverages in the world. Since the legalization of low-delta-9-tetrahydrocannabinol (THC) (<0.03%) Cannabis sativa in the United States, this controversial plant is being looked upon as a potential flavor additive for use in beer. Cannabis sativa shares similar aromatic and flavor characteristics to that of hops (Humulus lupulus). This study was designed to determine the influence ethanol concentration has on the cannabinoid and volatile compounds found in beer. Three experimental beers with varying ethanol (3, 6, and 9% ABV) concentrations were used for this experiment. Using dry-hopping practices and dosing from commercial brewing techniques, hemp was placed in the beer for five days at 25 °C. Cannabinoids and volatile compounds were analyzed following the completion of the dry-hemping process. Statistical differences were observed only for the cannabinoid, tetrahydrocannabinolic acid (THCA), while, no other individual cannabinoid or the summation of the total cannabinoids were statistically different. Volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS). Statistical differences were observed between the monoterpenes and the sesquiterpenes volatile compound groups. In summary, ethanol concentration appears to have no impact on the extraction efficiency of cannabinoids but does appear to influence volatile compounds when hemp is added to beer through the dry-hemping process. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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10 pages, 422 KiB

Open AccessCommunication

Quality Characteristics of Piquette: A Potential Use of Grape Pomace

by Aude A. Watrelot and James Hollis

Beverages 2024, 10(3), 64; https://doi.org/10.3390/beverages10030064 - 26 Jul 2024

Viewed by 939

Abstract

Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers’ perception of a value-added grape pomace beverage, piquette, made using different red grape [...] Read more.

Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers’ perception of a value-added grape pomace beverage, piquette, made using different red grape cultivars, yeast strains and grape pomace to water ratios. Petite Pearl and Marquette grape pomace were soaked using different pomace to water ratios in water for 2 days, prior to being pressed. Cane sugar was added to the juices prior to inoculation with three yeast strains (Cross Evolution, ICV D254, and Exotics Mosaic). The piquettes were bottled before chemical analysis and sensory evaluation by an untrained sensory panel following 8 months of storage. Piquettes made from Petite Pearl grape pomace, regardless of yeast strain, were preferred by consumers. Petite Pearl piquettes were fruity and pink, especially using D254 yeast. Piquettes made from different ratios of Petite Pearl pomace to water on a larger scale lacked nutrients at the beginning of fermentation, which led to “rotten-egg” aromas and were the least accepted by consumers. Full article

(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)

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28 pages, 871 KiB

Open AccessArticle

Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety “Agiorgitiko”

by Ioannis Ligas and Yorgos Kotseridis

Beverages 2024, 10(3), 63; https://doi.org/10.3390/beverages10030063 - 19 Jul 2024

Viewed by 1212

Abstract

The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and [...] Read more.

The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and development remain indispensable. Our research team adopted standardized methodologies from the organoleptic evaluation of olive oil and the sensory analysis of milk and dairy products, which served as the foundation for creating a robust and repeatable methodology for the recruitment, selection, training, and monitoring of assessors for wine sensory analysis. A statistically validated method for wine sensory analysis was developed during this study. Simultaneously, a comparative study involving two distinct groups of candidate assessors was conducted, with one group trained in the organoleptic evaluation of olive oil and another untrained in this area, aiming to compare the effectiveness of untrained and trained assessors in further training for wine evaluation. Finally, the developed method was applied to sensorially evaluate 25 PDO Nemea wine products. Based on the results, it appears that the proposed method for recruiting, training, and selecting assessors is reliable and leads to sensory panels with excellent reproducibility. Furthermore, it establishes that assessors from an olive oil organoleptic evaluation panel have a higher likelihood of being selected as assessors for a wine sensory analysis panel. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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