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Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis
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Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis

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

Deadline for manuscript submissions: 29 November 2024 | Viewed by 9451

Special Issue Editor

Prof. Dr. Jicheng Zhan

E-Mail Website
Guest Editor
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
Interests: fermented alcoholic beverages; winemaking; wine chemistry; biochemistry and molecular biology of grapes; food sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

For thousands of years, people have utilized the fermentative abilities of microorganisms to transform and preserve food. Fermented alcoholic beverages are widely consumed around the world due to their diverse tastes, flavors, and styles. The fermentation of alcoholic beverages is a biotransformation process that involves the collaborative efforts of various microorganisms. During fermentation, microorganisms (including yeast, filamentous fungi, and bacteria) convert carbohydrates such as sugars and starches from raw materials into alcohol, as well as metabolites like alcohols, acids, and esters. The growth and metabolic activities of microorganisms affect the physicochemical composition, aroma characteristics, safety, and quality of fermented alcoholic beverages and play a crucial role in their production.

This Special Issue aims to present advanced research on fermented alcoholic beverages. The topics addressed will include but are not limited to, the evaluation of the physicochemical composition and flavor profiles of fermented alcoholic beverages, flavor variations under different fermentation conditions, and the dynamic changes of microorganisms during the fermentation process and their impact on flavor formation. We welcome submissions of original research articles and reviews on these topics.

Prof. Dr. Jicheng Zhan
Guest Editor

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

  • fermentation microorganisms
  • microbial metabolites
  • volatile compounds
  • physiochemical compositions
  • sensory properties
  • quality analysis

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Published Papers (7 papers)

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Research

10 pages, 577 KiB  
Communication
Targeted Study of the Effect of Yeast Strain on Volatile Compounds Produced in Sorghum Beer
by Drew Budner, Joseph Carr, Brett Serafini, Samantha Tucker, Elisabeth Dieckman-Meyer, Lindsey Bell and Katherine A. Thompson-Witrick
Foods 2024, 13(22), 3626; https://doi.org/10.3390/foods13223626 - 14 Nov 2024
Viewed by 442
Abstract
An increase in the consumer demand and the availability of gluten-free products has led to several brewers investigating brewing with grains other than barley. The primary grain of choice has been sorghum. These new gluten-free beers have a unique flavor and aroma, which [...] Read more.
An increase in the consumer demand and the availability of gluten-free products has led to several brewers investigating brewing with grains other than barley. The primary grain of choice has been sorghum. These new gluten-free beers have a unique flavor and aroma, which previous research has shown is the result of differences in concentration for key chemical compounds, including ethyl butyrate, butyl acetate, isoamyl acetate, ethyl caproate, hexyl acetate, 1-octanol, nonanal, ethyl octanoate, and ethyl decanoate. This study focused looked at the influence different strains of yeast had on the concentration of these key compounds. Beer was brewed using either barley or sorghum malt extract. The concentrations of these key volatile compounds were determined using Solid Phase Microextraction (SPME) with Gas Chromatography and Mass Spectral (GC-MS) detection. Overall, it was found that the concentrations of these compounds were statistically different in the beers brewed from these two grain types. However, the yeast strain had no significant impact on the concentrations. Full article
(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)
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21 pages, 1942 KiB  
Article
Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine
by Xiaodie Chen, Chuan Song, Jian Zhao, Zhuang Xiong, Lianxin Peng, Liang Zou, Bingliang Liu and Qiang Li
Foods 2024, 13(14), 2193; https://doi.org/10.3390/foods13142193 - 11 Jul 2024
Cited by 1 | Viewed by 934
Abstract
Yellow wine fermented from highland barley is an alcoholic beverage with high nutritional value. However, the industrialization of barley yellow wine has been constrained to a certain extent due to the lack of a systematic starter culture. Therefore, the present study aims to [...] Read more.
Yellow wine fermented from highland barley is an alcoholic beverage with high nutritional value. However, the industrialization of barley yellow wine has been constrained to a certain extent due to the lack of a systematic starter culture. Therefore, the present study aims to simulate barley yellow wine fermentation using a starter culture consisting of Rhizopus arrhizus, Saccharomyces cerevisiae, Pichia kudriavzevii, and Lacticaseibacillus rhamnosus. In this study, changes in enzyme activity, fermentation characteristics, volatile substance production, and amino acid content during the fermentation of highland barley yellow wine brewed with different starter cultures were evaluated. The results of this study show that regulating the proportion of mixed starter bacteria can effectively control the various stages of the fermentation process and improve the organoleptic characteristics and quality of yellow wine to varying degrees. Additionally, we found that the addition of probiotics could effectively improve the palatability of yellow wine. To the best of our knowledge, we have validated for the first time the use of the above multispecies starter culture, consisting of R. arrhizus, S. cerevisiae, P. kudriavzevii, and L. rhamnosus, in the production of highland barley yellow wine. The obtained findings provided reference data for optimizing highland barley yellow wine fermentation. Full article
(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)
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19 pages, 2330 KiB  
Article
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu
by Fan Wu, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu and Ke Tang
Foods 2024, 13(5), 681; https://doi.org/10.3390/foods13050681 - 23 Feb 2024
Cited by 3 | Viewed by 1660
Abstract
Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these [...] Read more.
Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry–mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate. Full article
(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)
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19 pages, 4299 KiB  
Article
Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging
by Hua-Lin Zhang, Nong-Yu Xia, Xue-Chen Yao, Chang-Qing Duan and Qiu-Hong Pan
Foods 2024, 13(3), 494; https://doi.org/10.3390/foods13030494 - 3 Feb 2024
Cited by 1 | Viewed by 1399
Abstract
The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis vinifera L. Merlot and [...] Read more.
The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis vinifera L. Merlot and Vitis vinifera L. Marselan, respectively, using the grapes in the Ningxia region. We also examined their correlation with color characterization. The study found that both anthocyanins and non-anthocyanin phenolics were rapidly extracted from grapes during alcohol fermentation. However, their concentrations decreased rapidly during malolactic fermentation. On the other hand, Vitisin A and Vitisin B were formed during alcoholic fermentation and decreased slowly from malolactic fermentation to storage period. Directly polymerized pigments (F-A and A-F), bridged polymerized pigments (A-e-F), and flavanyl-pyranoanthocyanins (A-v-F) from the reactions of anthocyanins (A) and flavan-3-ols (F), as well as pinotins were generated during the later stages of alcoholic fermentation, and remained at a high level throughout malolactic fermentation and bottle storage. Partial least squares regression and Pearson correlation analyses revealed that the red hue (a* value) of ‘Merlot’ and ‘Marselan’ wines was closely associated with monomeric anthocyanins and F-A type pigments. Furthermore, four pinotin components were positively correlated with the red hue (a* value) of ‘Merlot’ wine. These primary red components of the two varieties had a positive correlation with the level of flavan-3-ols. The data suggest that elevating the flavan-3-ol concentration during fermentation aids in improving the color stability of red wine. Full article
(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)
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14 pages, 9847 KiB  
Article
Diversity of ‘Cabernet Sauvignon’ Grape Epidermis and Environmental Bacteria in Wineries from Different Sub-Regions of the Eastern Foothills of Helan Mountain, Ningxia
by Hui Yang, Zheng Wang, Zhong Zhang, Chao Shu, Jiaqi Zhu, Ying Li and Junxiang Zhang
Foods 2024, 13(2), 252; https://doi.org/10.3390/foods13020252 - 12 Jan 2024
Cited by 1 | Viewed by 1227
Abstract
Understanding the composition of the bacterial community on the epidermis of wine grapes and in winery environments, as well as the response of grape epidermal bacteria to climatic factors, plays a significant role in ensuring grape health and promoting grape conversion into wine. [...] Read more.
Understanding the composition of the bacterial community on the epidermis of wine grapes and in winery environments, as well as the response of grape epidermal bacteria to climatic factors, plays a significant role in ensuring grape health and promoting grape conversion into wine. This study utilized high-throughput sequencing to explore the composition of the bacterial community on the wine grape epidermis and representative wineries of three sub-regions of the Eastern Foothills of Helan Mountain, Ningxia. The results showed that the bacterial diversity and richness in the Yongning (YN) sub-region were the highest, with Qingtongxia (QTX) having the lowest levels of grape epidermal bacteria. The bacterial diversity and richness were the highest in Yinchuan (YC) and the lowest in YN in the winery environment (p < 0.05). The composition of dominant bacteria on the grape epidermis and in winery environments of the three sub-regions was not different at the phylum and genus level, but the levels of these dominant bacteria were different among the sub-regions. There was a correlation between grape epidermal bacteria and climatic factors. Approximately 93% of the bacterial genera on the grape epidermal genera in the three sub-regions are present in the winery environment and contain all the dominant bacterial genera on the epidermis. Full article
(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)
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17 pages, 5034 KiB  
Article
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
by Yuchen Gao, Qiang Yang, Guangyuan Jin, Shengzhi Yang, Ruiyang Qin, Linjie Lyu, Xianze Yao, Rongzhen Zhang, Shuang Chen and Yan Xu
Foods 2024, 13(2), 232; https://doi.org/10.3390/foods13020232 - 11 Jan 2024
Cited by 2 | Viewed by 1252
Abstract
Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing baijiu fermented grain distillation processes were analyzed. [...] Read more.
Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing baijiu fermented grain distillation processes were analyzed. The changes in the aroma compounds in the instantaneous distillates were quantified and correlation analyzes were conducted. The results showed that the effect of the aroma compounds was greater than the differences between the fermented grains. Eleven representative aroma compounds were selected to develop the kinetic models describing two opposing changes. For the regulation of the Jiangxiangxing baijiu aroma compounds, their recovery rates were calculated using a kinetic model. A comprehensive comparison of the recovery rates of the characteristic aroma and other aroma compounds at different cut-off values revealed that the optimum recovery rate of the characteristic aroma of Jiangxiangxing baijiu 2,3,5,6-tetramethylpyrazine was 14.53% at cut-off values of 3.9 and 19.8 min. In this study, representative changes in the aroma compounds and the selection of cut-off values to regulate the baijiu distillation aroma were proposed. Full article
(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)
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15 pages, 3226 KiB  
Article
Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions
by Jie Gao, Huiying Geng, Ruru Chai, Tianyang Wu, Weidong Huang, Yilin You and Jicheng Zhan
Foods 2024, 13(1), 106; https://doi.org/10.3390/foods13010106 - 28 Dec 2023
Cited by 3 | Viewed by 1273
Abstract
The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. In this study, we employed amplicon sequencing [...] Read more.
The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. In this study, we employed amplicon sequencing to measure samples from the spontaneous fermentation process of cabernet sauvignon wines from two wine-growing regions in China to study the diversity and structural evolution of fungi during spontaneous fermentation and analyze the correlation between fungi and volatile compounds. The results showed significant differences in fungal community structure and diversity in cabernet sauvignon musts from different geographical origins, and these differences affected the flavor quality of the wines. As alcoholic fermentation progressed, Saccharomyces became the dominant fungal genus and reshaped the fungal community structure, and the diversity of the fungal community decreased. However, the fungal communities of each wine-growing region remained distinct throughout the fermentation process. Furthermore, the correlation between the fungal community and volatile compounds indicated that wine is a product of fermentation involving multiple fungal genera, and the flavor is influenced by a variety of fungi. Our study enhances the comprehension of fungal communities in Chinese wine-growing regions, explaining the regulatory role of wine-related fungal microorganisms in wine flavor. Full article
(This article belongs to the Special Issue Fermented Alcoholic Beverages: Microorganisms, Quality, and Flavor Analysis)
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