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Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health...
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Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 28 March 2025 | Viewed by 3845

Special Issue Editors

Prof. Dr. Ana María Martínez Gil

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Guest Editor
UVaMOX Group, Department of Analytical Chemistry, University of Valladolid (UVA), C/Plaza de Santa Cruz, 8, 47002 Valladolid, Spain
Interests: beverages; wine; grape; viticulture; oenology; oak; oxygen; wine ageing; wood; food chemistry; flavour chemistry; food technology; food and nutrition; food composition; phenolic compounds; amino acids composition; sensory evaluation; food science and technology
Special Issues, Collections and Topics in MDPI journals
Dr. Rubén Del Barrio-Galán

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Guest Editor
UVaMOX Group, Department of Analytical Chemistry, University of Valladolid (UVA), C/Plaza de Santa Cruz, 8, 47002 Valladolid, Spain
Interests: beverages; phenolic compounds; volatile compounds; sensory analysis; oak; oxygen

Special Issue Information

Dear Colleagues,

The beverage industry is expanding, and its anticipated substantial growth is largely driven by changing consumer preferences and innovative product launches. The changes in market trends have largely been driven by increasing disposable incomes, online shopping and consumers’ preoccupation with sustainability and health. Consumers are becoming more health-conscious and more respectful of drink-driving regulations, which are becoming increasingly stricter. Moreover, consumers are attracted to wellness-promoting lifestyles, searching for alcoholic beverages with a higher content of healthy compounds that can help to prevent various diseases, or beverages with low or no alcohol content. Simultaneously, the alcoholic beverage sector remains in demand. Meanwhile, innovations in packaging not only offer convenience, but also align with the preference of modern consumers for eco-friendly packaging. Online shopping and rapid digitization offer modern consumers access to a greater variety of beverages, which is advantageous for the sector, but at the same time, means that beverage companies must reinvent themselves and offer different products that position them in the market. The beverage market is poised for significant growth, with innovation representing a crucial factor that requires further research.

Prof. Dr. Ana María Martínez Gil
Dr. Rubén Del Barrio-Galán
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. Foods 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 2900 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

  • alcoholic, low-alcohol and non-alcoholic beverages
  • chemical composition
  • sensory properties
  • quality control
  • novel production processes
  • innovative products
  • consumption
  • healthy

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Published Papers (4 papers)

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Research

18 pages, 8986 KiB  
Article
Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu
by Zihua Liang, Shiyun Chen, Hao Wang, Qi Wu, Weiling Guo, Li Ni and Xucong Lv
Foods 2024, 13(19), 3114; https://doi.org/10.3390/foods13193114 - 29 Sep 2024
Viewed by 691
Abstract
Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of [...] Read more.
Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. Burkholderia gladioli, Pantoea dispersa, Weissella cibaria, Monascus purpureus, and Saccharomyces cerevisiae were the predominant microbial populations in GTW brewing at the species level, while Sphingomonas sp., Kosakonia cowanii, Enterobacter asburiae, Leuconostoc lactis, Aspergillus niger, and Saccharomyces cerevisiae were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of Jiuqu and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality. Full article
(This article belongs to the Special Issue Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health Properties)
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17 pages, 2888 KiB  
Article
Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine
by Matías Cisterna-Castillo, José Ignacio Covarrubias, Marcela Medel-Marabolí, Alvaro Peña-Neira and Mariona Gil i Cortiella
Foods 2024, 13(19), 3065; https://doi.org/10.3390/foods13193065 - 26 Sep 2024
Viewed by 603
Abstract
Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrate salt stabilization, the addition [...] Read more.
Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrate salt stabilization, the addition of authorized protective colloids is one of the best choices because they are easy to apply and have a low energetic cost. In the present study, the same red wine was treated with five different commercially available protective colloids in triplicate. The effectiveness of such colloids on calcium tartrate potential instability was estimated, in addition to their side effects on the phenolic composition of the treated wines and their astringency perception, as assessed by sensory analyses of the treated wine. The results show that, under these trial conditions, carboxymethylcellulose is the best choice for reducing the risk of calcium tartrate precipitation in wine. Moreover, the application of protective colloids to the wines had little effect on their color, phenolic composition, or evolution during one year of bottle storage. Finally, the addition of protective colloids did not impact the astringency intensity, but it influenced the dynamic perception of astringency according to the temporal dominance of sensation analysis. Full article
(This article belongs to the Special Issue Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health Properties)
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14 pages, 851 KiB  
Article
Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization
by Roberta Coronas, Angela Bianco, Marta Niccolai, Francesco Fancello, Anna Maria Laura Sanna, Alberto Asteggiano, Claudio Medana, Pierluigi Caboni, Marilena Budroni and Giacomo Zara
Foods 2024, 13(17), 2804; https://doi.org/10.3390/foods13172804 - 3 Sep 2024
Viewed by 993
Abstract
Extracts from locally grown aromatic plants can enhance the geographical characteristics and microbial stability of craft beers, which are often not pasteurized or filtered. Here, the chemical and antimicrobial properties of aqueous extracts from leaves of Myrtus communis L., Pistacia lentiscus L., Artemisia [...] Read more.
Extracts from locally grown aromatic plants can enhance the geographical characteristics and microbial stability of craft beers, which are often not pasteurized or filtered. Here, the chemical and antimicrobial properties of aqueous extracts from leaves of Myrtus communis L., Pistacia lentiscus L., Artemisia arborescens L., and floral wastes of Crocus sativus L., all cultivated in Sardinia (Italy), were assessed. P. lentiscus extract had the highest polyphenol content (111.20 mg GAE/g), followed by M. communis (56.80 mg GAE/g), C. sativus (32.80 mg GAE/g), and A. arborescens (8.80 mg GAE/g). Notably, only the M. communis extract demonstrated significant inhibitory activity against pathogenic and spoilage microorganisms, with minimum inhibitory concentrations of 0.18, 0.71, and 1.42 mg GAE/mL against Staphylococcus aureus, Lactiplantibacillus plantarum, and Lacticaseibacillus casei, respectively. Additionally, it reduced the growth of Levilactobacillus brevis and Fructilactobacillus lindneri at concentrations of 0.35 and 0.71 mg GAE/mL, respectively. Based on its significant antimicrobial activity, the M. communis extract was further characterized using high-resolution mass spectrometry, revealing high abundances of nonprenylated phloroglucinols, flavonoid derivatives (myricetin), and quinic acids. Lastly, adding M. communis extract (2.84 mg GAE/mL) to commercial beer effectively prevented the growth of L. brevis and F. lindneri, showing its potential to avoid beer’s microbial spoilage. Full article
(This article belongs to the Special Issue Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health Properties)
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11 pages, 931 KiB  
Article
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines
by Paula Pérez-Porras, Ana Belén Bautista-Ortín, Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán and Encarna Gómez-Plaza
Foods 2024, 13(9), 1306; https://doi.org/10.3390/foods13091306 - 24 Apr 2024
Viewed by 1129
Abstract
The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this effect could be attributed to the suspended cell wall material formation [...] Read more.
The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this effect could be attributed to the suspended cell wall material formation facilitated by sonication. This suspended material, having a strong affinity for phenolic compounds, can lead to their precipitation and elimination during subsequent vinification stages and, consequently, a significant portion of extracted phenolic compounds may not contribute to the final phenolic composition of the wine, impacting its chromatic features. To demonstrate this effect, sonicated grapes of two different varieties were vinified with No modified process that eliminated part of this suspended material. Results confirm our hypothesis; that is, the lack of positive outcomes in some cases is due to phenolic compound adsorption on suspended material. Full article
(This article belongs to the Special Issue Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health Properties)
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