Beverages

11 pages, 995 KiB

Open AccessArticle

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

by Mackenzie Gorman, Sophie Knowles, Anika Falkeisen, Sophie Barker, Rachael Moss and Matthew B. McSweeney

Beverages 2021, 7(4), 80; https://doi.org/10.3390/beverages7040080 - 20 Dec 2021

Cited by 24 | Viewed by 9493

Abstract

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory [...] Read more.

Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk. The objective of this study was to investigate consumer acceptability and sensory perception of coffee with added dairy milk and added oat, soy, and almond PBAs. Consumers (n = 116) that frequently add milk to their coffee (n= 58) and consumers that usually use PBAs (n = 58) were recruited to participate in the study. They evaluated four different coffee samples with the addition of dairy milk as well as soy, almond, and oat PBAs. Overall, the consumers liking increased when they perceived sweetness in their coffee. The plant consumers (usually added PBAs to their coffee) liked the milk addition significantly less than the dairy consumers (usually added dairy to their coffee). In addition, the plant consumers were able to differentiate between the almond and soy PBAs, while the dairy consumers grouped them together. More studies need to be completed to investigate a wider range of PBAs, dairy products, and varieties of coffee. Full article

(This article belongs to the Special Issue Plant-Based Beverages: Consumer Perception, Motivation and Demand in a Fast-Rising Market)

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21 pages, 905 KiB

Open AccessEditor’s ChoiceReview

Beer and Allergens

by Frank Vriesekoop

Beverages 2021, 7(4), 79; https://doi.org/10.3390/beverages7040079 - 13 Dec 2021

Cited by 3 | Viewed by 11361

Abstract

Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to potential consumers. While for some produce, the [...] Read more.

Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to potential consumers. While for some produce, the link to specific allergens might be very clear to most consumers, this is not the case for all produce. People with specific food-related allergies usually know what to look out for, but occasionally, unexpected allergens are present in trusted produce. Beer is known to most to contain barley, which will contain gluten-like proteins that can cause allergic reactions in some people. Similarly, beer might contain sulphites and other potential allergens traditionally associated with beers. This review aims to examine a wide range of allergens that have entered the beer production process in recent years. As a result, examples of beers that contain one or more of the 14 EU-UK listed allergens are described, different allergen regulations in different countries are emphasised and their impact explained, and a number of case studies involving allergic reactions following exposure to and the ingestion of beer are highlighted. Full article

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

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11 pages, 942 KiB

Open AccessArticle

Alcoholic Fermentation Monitoring and pH Prediction in Red and White Wine by Combining Spontaneous Raman Spectroscopy and Machine Learning Algorithms

by Harrison Fuller, Chris Beaver and James Harbertson

Beverages 2021, 7(4), 78; https://doi.org/10.3390/beverages7040078 - 13 Dec 2021

Cited by 5 | Viewed by 4238

Abstract

In the following study, total sugar concentrations before and during alcoholic fermentation, as well as ethanol concentrations and pH levels after fermentation, of red and white wine grapes were successfully predicted using Raman spectroscopy. Fluorescing compounds such as anthocyanins and pigmented phenolics found [...] Read more.

In the following study, total sugar concentrations before and during alcoholic fermentation, as well as ethanol concentrations and pH levels after fermentation, of red and white wine grapes were successfully predicted using Raman spectroscopy. Fluorescing compounds such as anthocyanins and pigmented phenolics found in red wine present one of the primary limitations of enological analysis using Raman spectroscopy. Unlike the spontaneous Raman effect, fluorescence is a highly efficient process and consequently emits a much stronger signal than spontaneous Raman scattering. For this reason, many enological applications of Raman spectroscopy are impractical as the more subtle Raman spectrum of any red wine sample is in large part masked by fluorescing compounds present in the wine. This work employs a simple extraction method to mitigate fluorescence in finished red wines. Ethanol and total sugars (fructose plus glucose) of wines made from red (Cabernet Sauvignon) and white (Chardonnay, Sauvignon Blanc, and Gruner Veltliner) varieties were modeled using support vector regression (SVR), partial least squares regression (PLSR) and Ridge regression (RR). The results, which compared the predicted to measured total sugar concentrations before and during fermentation, were excellent (R²_SVR = 0.96, R²_PLSR = 0.95, R²_RR = 0.95, RMSESVR = 1.59, RMSEPLSR = 1.57, RMSERR = 1.57), as were the ethanol and pH predictions for finished wines after phenolic stripping with polyvinylpolypyrrolidone (R²_SVR = 0.98, R²_PLSR = 0.99, R²_RR = 0.99, RMSESVR = 0.23, RMSEPLSR = 0.21, RMSERR = 0.23). The results suggest that Raman spectroscopy is a viable tool for rapid and trustworthy fermentation monitoring. Full article

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

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9 pages, 623 KiB

Open AccessArticle

Natural Intervarietal Hybrids of Coffea canephora Have a High Content of Diterpenes

by Julyene Silva Francisco, Rafael Carlos Eloy Dias, Enrique Anastácio Alves, Rodrigo Barros Rocha, Janderson Rodrigues Dalazen, André Luiz Buzzo Mori and Marta de Toledo Benassi

Beverages 2021, 7(4), 77; https://doi.org/10.3390/beverages7040077 - 10 Dec 2021

Cited by 9 | Viewed by 2750

Abstract

The present investigation characterized the diterpene profile of Coffea canephora coffees, which are natural intervarietal hybrids of Conilon and Robusta. The impact of genetic diversity and environment on these compounds was also evaluated. Five genotypes (clones 03, 05, 08, 25, and 66) from [...] Read more.

The present investigation characterized the diterpene profile of Coffea canephora coffees, which are natural intervarietal hybrids of Conilon and Robusta. The impact of genetic diversity and environment on these compounds was also evaluated. Five genotypes (clones 03, 05, 08, 25, and 66) from six growing sites in the State of Rondônia in the western Amazon (Alto Alegre dos Parecis, São Miguel do Guaporé, Nova Brasilândia do Oeste, Porto Velho, Rolim de Moura, and Alto Paraíso) were analyzed. The contents of kahweol, cafestol, and 16-O-methylcafestol in light-medium roasted coffees were assessed by UPLC. Data were analyzed by ANOVA and Tukey’s test (p ≤ 0.05). The contents of cafestol and 16-O-methylcafestol ranged from 96 to 457 mg 100 g⁻¹ and 75 to 433 mg 100 g⁻¹, respectively. As for kahweol, from absence up to contents of 36.9 mg 100 g⁻¹ was observed. The diterpene profile was dependent on genetics, growing site, and the interaction between these factors. A higher variability was observed for kahweol contents. The natural intervarietal hybrid coffees stood out for their high contents of diterpenes and increased frequency of kahweol presence (77% of the samples). Full article

(This article belongs to the Topic Innovative Food Processing Technologies)

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19 pages, 3902 KiB

Open AccessArticle

Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition

by Arran Rumbaugh, Raul Cauduro Girardello, Annegret Cantu, Charles Brenneman, Hildegarde Heymann and Anita Oberholster

Beverages 2021, 7(4), 76; https://doi.org/10.3390/beverages7040076 - 29 Nov 2021

Cited by 3 | Viewed by 3323

Abstract

Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines [...] Read more.

Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines were made from Cabernet Sauvignon (CS) (Vitis vinifera) grapevines, grafted onto 110R and 420A rootstocks, in 2016 and 2017. A delayed harvest and chaptalization of diseased grapes were employed to decrease chemical and sensory impacts on wines caused by GRBV. Extending the ripening of the diseased fruit produced wines that were overall higher in aroma compounds such as esters and terpenes and alcohol-related (hot and alcohol) sensory attributes compared to wines made from diseased fruit harvested at the same time as healthy fruit. In 2016 only, a longer hangtime of GRBV infected fruit resulted in wines with increased anthocyanin concentrations compared to wines made from GRBV diseased fruit that was harvested at the same time as healthy fruit. Chaptalization of the diseased grapes in 2017 produced wines chemically more similar to wines made from healthy fruit. However, this was not supported by sensory analysis, potentially due to high alcohol content masking aroma characteristics. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

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19 pages, 822 KiB

Open AccessArticle

New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

by Rosa Pando Bedriñana, Anna Picinelli Lobo, Roberto Rodríguez Madrera and Belén Suárez Valles

Beverages 2021, 7(4), 75; https://doi.org/10.3390/beverages7040075 - 12 Nov 2021

Cited by 1 | Viewed by 3298

Abstract

Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous [...] Read more.

Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous one proposes the valorisation of the discarded apple juice fractions for the making of new ciders. Three types of apple juices and three species of yeasts (S. bayanus, C6; S. cerevisiae, Levuline-CHP, and T. delbrueckii, Biodiva-TD291) have been used to evaluate the Exhaustion method. The ciders obtained were analysed for chemical and volatile composition as well as sensory characteristics. The yield (%) of the Exhaustion process ranged between 24 and 37%. The yeasts promoted the fermentation at different rates, providing ciders with alcoholic degrees between 9 and 12 (%v/v), and low volatile acidities. The yeast strain significantly influenced most of the parameters analysed, whereas the raw apple juice influenced the perception of the attributes fruity, apple and butter. Although the ciders produced by Exhaustion presented significantly lower concentrations of all the volatile compounds analysed than the corresponding ice ciders obtained by Cryo-extraction, the S. bayanus C6 and T. delbrueckii TD291 gave highly valued ciders from the sensory point of view. Full article

(This article belongs to the Special Issue Uniqueness, Diversity and Quality of Cider)

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11 pages, 2227 KiB

Open AccessArticle

Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies

by Gonzalo Garrido-Bañuelos, Helia de Barros Alves and Mihaela Mihnea

Beverages 2021, 7(4), 74; https://doi.org/10.3390/beverages7040074 - 10 Nov 2021

Cited by 5 | Viewed by 4084

Abstract

The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted [...] Read more.

The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved. Full article

(This article belongs to the Special Issue Application of Statistics for Beverages)

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11 pages, 1030 KiB

Open AccessArticle

Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products

by Veronica Vendramin, Antonio Pesce and Simone Vincenzi

Beverages 2021, 7(4), 73; https://doi.org/10.3390/beverages7040073 - 30 Oct 2021

Cited by 2 | Viewed by 4200

Abstract

Background: trans-anethole is the main component of anise, and its flavor is characteristic of all the aniseed spirits. It is known that trans-anethole oil/ethanol/water solution could result in the undesirable emulsion effect called the “ouzo effect”. Moreover, trans-anethole can undergo [...] Read more.

Background: trans-anethole is the main component of anise, and its flavor is characteristic of all the aniseed spirits. It is known that trans-anethole oil/ethanol/water solution could result in the undesirable emulsion effect called the “ouzo effect”. Moreover, trans-anethole can undergo chemical decay, producing unhealthy compounds, mainly cis-anethole and para-anisaldehyde. In this work, the trans-anethole stability was challenged simulating commercial products’ long-term storage. Methods: Anethole standard solutions and two Italian aniseed spirits, namely Sambuca and Mistrà, were used to evaluate the trans-anethole response to light (both ultraviolet and visible) and its stability under thermal stress. Anethole decay was monitored by trans-anethole quantification using an HPLC method. Results: Light and high-temperature exposure affect the trans-anethole content of aniseed spirits during the storage, but sucrose revealed a role in the trans-anethole protection. Conclusions: as transport and storage are involved in the anethole decay, the Regulations on the minimum of the anethole that must be a guarantee in the aniseed spirits should be revised. Full article

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12 pages, 2498 KiB

Open AccessArticle

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

by Teresa Garde-Cerdán, Pilar Rubio-Bretón, Sandra Marín-San Román, Elisa Baroja, Itziar Sáenz de Urturi and Eva P. Pérez-Álvarez

Beverages 2021, 7(4), 72; https://doi.org/10.3390/beverages7040072 - 29 Oct 2021

Cited by 10 | Viewed by 3107

Abstract

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During [...] Read more.

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety. Full article

(This article belongs to the Topic Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect))

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3 pages, 208 KiB

Open AccessEditorial

Phenolic Compounds and Functional Beverages

by Rosa Pérez-Gregorio

Beverages 2021, 7(4), 71; https://doi.org/10.3390/beverages7040071 - 27 Oct 2021

Cited by 6 | Viewed by 3649

Abstract

The rise in the prevalence of non-communicable diseases (NCDs) over the last few years has promoted the need to afford consumers with accurate health data on food and beverage products as part of their right to health [...] Full article

(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)

6 pages, 214 KiB

Open AccessCommunication

Wine Consumption and Religions: A Research Note

by Jean-François Outreville

Beverages 2021, 7(4), 70; https://doi.org/10.3390/beverages7040070 - 21 Oct 2021

Viewed by 7181

Abstract

The relationship between religions around the world and alcohol consumption is a well-known debated issue since many religions forbid it. However, the specific relationship with wine consumption has never been empirically investigated. For some religions, such as the Catholic religion, wine has a [...] Read more.

The relationship between religions around the world and alcohol consumption is a well-known debated issue since many religions forbid it. However, the specific relationship with wine consumption has never been empirically investigated. For some religions, such as the Catholic religion, wine has a specific place. The purpose of this short communication is to analyze how the role of religions could determine the level of wine consumption in a representative panel of countries. A single equation analysis is based on a cross section of 52 countries for the period 2010–2013. The results give more support to the anticipated relationship between wine consumption and religions and demonstrate that wine consumption in a country is impacted by the dominant religion in the country. Full article

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

15 pages, 2806 KiB

Open AccessArticle

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

by Sanelle van Wyk, Lewis Hong and Filipa V. M. Silva

Beverages 2021, 7(4), 69; https://doi.org/10.3390/beverages7040069 - 11 Oct 2021

Cited by 10 | Viewed by 3462

Abstract

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and [...] Read more.

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines. Full article

(This article belongs to the Special Issue Featured Papers in Wine, Spirits and Oenological Products Section)

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Beverages, Volume 7, Issue 4 (December 2021) – 12 articles

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