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Beverages
Special Issues
Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights
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Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Wine, Spirits and Oenological Products".

Deadline for manuscript submissions: 20 March 2025 | Viewed by 2932

Special Issue Editors

Dr. Elisabeth Koussissi

E-Mail Website
Guest Editor
Department of Wine, Vine and Beverage Sciences, University of West Attica, Agiou Spyridonos, Egaleo, 12243 Athens, Greece
Interests: sensory science; flavor science; sensory of wine; sensory of beer flavor understanding; low-no alcoholic alternatives
Dr. Maria Kyraleou

E-Mail Website
Guest Editor
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork. P61 C997, Ireland
Interests: whiskey/whisky terroir; authentication; food flavour; food aroma; food taste; aromatic profile; agricultural conditions and vinification procedures; volatile and phenolic compounds in grapes and wines; extraction, evaluation and analysis of phenolic and volatile compounds; liquid chromatography (HPLC); gas chromatography (GCMS, GCO); sensory evaluation techniques; wine tasting
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the number of new, innovative beverage products increases to meet consumer trends and demands for more sustainable production, a circular economy, etc., there is an ever-growing need for new ways to measure, categorize, and map the unique characteristics of these products. Factors like terroir denomination, region of origin, unique raw materials, and production processes can be crucial for product quality, and their contribution to final product characteristicss could be studied from many different perspectives, namely sensory aspects, consumer appreciation, chemical profiles, and metabolomics.

This Special Issue focuses on publishing studies that have looked into novel methods of beverage characterization, whether they involve novel sensory and consumer appreciation measurements, are tailored to define classification techniques with models built from analytical chemistry data, or are grouped based on other measured functions and properties.

Dr. Elisabeth Koussissi
Dr. Maria Kyraleou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • product grouping–differentiation
  • classification techniques
  • sensory determinants
  • consumer perception
  • product–concept fit
  • chemical markers
  • quality markers
  • terroir expression

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Published Papers (2 papers)

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Research

18 pages, 5026 KiB  
Article
Using Latent Semantic Analysis to Investigate Wine Sensory Profiles—Application in Swedish Solaris Wines
by Gonzalo Garrido-Bañuelos, Mpho Mafata and Astrid Buica
Beverages 2024, 10(4), 120; https://doi.org/10.3390/beverages10040120 - 3 Dec 2024
Viewed by 879
Abstract
Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define [...] Read more.
Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define wine sensory spaces. Data were also explored by the more conventional Multiple Correspondence Analysis (MCA). The present work shows the potential use of LSA in sensory science; the first part of the study investigates the sensory profile of Swedish Solaris wines, while the second part focuses on understanding their fit with two international monovarietal white wines (Albariño and Chenin Blanc). The results show that the majority of Swedish Solaris wines could be associated with two different styles (LSA topics). However, there is no evidence of a cultivar typicality, as when comparing the Solaris wines with Albariño and Chenin Blanc, they shared features with both cultivars. Chenin Blanc was also found to be associated with different styles. In contrast, Albariño wines showed to have more unique features as the majority were associated with a single LSA topic. Full article
(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)
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15 pages, 1020 KiB  
Article
Cider Terroir: Influence of Regionality on Australian Apple Cider Quality
by Madeleine L. Way, Joanna E. Jones, Ian Hunt, Robert G. Dambergs and Nigel D. Swarts
Beverages 2024, 10(4), 99; https://doi.org/10.3390/beverages10040099 - 19 Oct 2024
Viewed by 1301
Abstract
Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. [...] Read more.
Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. Ciders produced from these apples were analysed for base quality characteristics, including total phenolic content (TPC), pH, total soluble solids (TSS) and titratable acidity (TA). Across both seasons, region had a significant influence on TPC, with the region model explaining approximately 25% of the variation in TPC. TSS and TA were significantly influenced by an interaction between variety and region, with the model accounting for approximately 60% and 75% of the variation, respectively, over both seasons. An interaction between variety and region influenced pH results in the first season, with only mean effects in the second season. A climate model was developed using average rainfall data and growing degree days (GDDs). Differences in climate accounted for most, but not all, of the regional variation observed in cider quality measurements. These results demonstrate that the apple growing region can significantly impact the resulting cider quality. Such findings are critical for supporting cider producers to make informed decisions when sourcing fruit. Full article
(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)
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