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Control and Optimization of Alcoholic Fermentation and Extraction Technology

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A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 118218

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Prof. Dr. Ofélia Anjos

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CERNAS-IPCB Research Centre, Polytechnic University of Castelo Branco, 6001-909 Castelo Branco, Portugal
Interests: vibrational spectroscopy; chemometrics; food science; new product development; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Leticia M. Estevinho

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Department of Biology and Biotechnology, School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Campus de Santa Apolónia, 5301-854 Bragança, Portugal
Interests: microbiology; food microbiology; food safety; healing; phenolic compounds; therapeutic properties; anti-inflammatory
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Fermentation is a technique that is commonly applied in several foods and beverages, and improves the physicochemical and sensory characteristics of the final product. There is a wide range of fermented food products and beverages, mainly obtained by alcohol, acetic, and lactic fermentations. It is important to take into account that the fermentation procedure may be developed in a traditional and domestic way or in an industrial setting, using more advanced technologies and equipment. Alcohol-based fermented products are the most common, and can be derived from fruits, vegetables, honey, wine residues, and grain. An alcoholic beverage is a drink that contains ethanol and other compounds that must be very well controlled, because, for some substances, health concerns may arise when the thresholds established by law are surpassed. According to regulation, alcoholic beverages are divided into beers, wines, and spirits (i.e., distilled beverages such as whisky, rum, gin, vodka, and others). To produce some alcoholic beverages, a distillation process is needed after fermentation. The alcohol content in distilled alcoholic beverages is higher than in the other products, and can range between 40% and 70% (v/v). Some alcoholic beverages with higher alcohol contents need a process of ageing with wood.

The control and optimization of alcoholic fermentation and extraction technology is a very important issue given the many different products that it is possible to develop and the undeniable increasing awareness of industries, retailers, and consumers regarding the quality parameters of the products.

In this context, this Special Issue will focus on alcoholic beverages—namely, wines, spirits, beers, wines, and others resulting from a fermentation process, followed or not by a distillation, including the following aspects, among others:

Fermentation process, optimization and control;
Raw materials;
Distillation process;
Ageing technologies;
Brewing;
Physicochemical and sensory characterization of fermented and distilled beverages.

Prof. Dr. Ofelia Anjos
Prof. Dr. Leticia M. Estevinho
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. Processes is an international peer-reviewed open access monthly 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 2400 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
distillation
alcoholic beverages
physicochemical characterization
sensory analysis
spectroscopic techniques
quality control
process modeling

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Published Papers (12 papers)

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Research

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10 pages, 569 KiB

Open AccessFeature PaperArticle

Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production

by Bruno Testa, Francesca Coppola, Francesco Letizia, Gianluca Albanese, Julian Karaulli, Mamica Ruci, Marco Pistillo, Giacinto Salvatore Germinara, Maria Cristina Messia, Mariantonietta Succi, Franca Vergalito, Patrizio Tremonte, Silvia Jane Lombardi and Massimo Iorizzo

Processes 2022, 10(12), 2495; https://doi.org/10.3390/pr10122495 - 24 Nov 2022

Cited by 2 | Viewed by 2611

Abstract

Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative performance of S. cerevisiae 41CM yeast isolated from the vineyard environment for ale and lager craft beer production on a laboratory scale was evaluated. The commercial yeast S. cerevisiae Fermentis S-04 and S. pastorianus Weihenstephan 34/70 were used as reference strains. S. cerevisiae 41CM showed fermentative kinetics similar to commercial starters, both in lager (12 °C) and ale (20 °C) brewing. In all beers brewed, the largest percentage of volatile compounds synthesized during the fermentation were alcohols, followed by esters, terpenes, and aldehydes. In particular, S. cerevisiae 41CM starter contributed a higher relative percentage of esters in the ale beer than that detected in the lager beer, without ever synthesizing unwanted volatile compounds. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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14 pages, 667 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment

by Massimo Iorizzo, Francesco Letizia, Gianluca Albanese, Francesca Coppola, Angelita Gambuti, Bruno Testa, Riccardo Aversano, Martino Forino and Raffaele Coppola

Processes 2021, 9(9), 1628; https://doi.org/10.3390/pr9091628 - 9 Sep 2021

Cited by 10 | Viewed by 4605

Abstract

Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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16 pages, 2278 KiB

Open AccessArticle

Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

by Miguel L. Sousa-Dias, Vanessa Branco Paula, Luís G. Dias and Letícia M. Estevinho

Processes 2021, 9(4), 724; https://doi.org/10.3390/pr9040724 - 20 Apr 2021

Cited by 3 | Viewed by 3724

Abstract

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO₂. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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18 pages, 1979 KiB

Open AccessFeature PaperArticle

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

by Rosario Sánchez-Gómez, Maria del Alamo-Sanza, Ana María Martínez-Gil and Ignacio Nevares

Processes 2020, 8(10), 1250; https://doi.org/10.3390/pr8101250 - 4 Oct 2020

Cited by 12 | Viewed by 4125

Abstract

The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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18 pages, 1559 KiB

Open AccessArticle

Molecular Identification and VOMs Characterization of Saccharomyces cerevisiae Strains Isolated from Madeira Region Winery Environments

by Mariangie Castillo, Emanuel da Silva, José S. Câmara and Mahnaz Khadem

Processes 2020, 8(9), 1058; https://doi.org/10.3390/pr8091058 - 31 Aug 2020

Cited by 8 | Viewed by 2827

Abstract

The quality and typical characteristic of wines depends, among other factors, on the volatile organic metabolites (VOMs) that are biosynthesized by yeasts, mainly Saccharomyces cerevisiae species. The yeast strain influences the diversity and proportions of the VOMs produced during the fermentation process, as the genetic predisposition of the strains is a by-product of selective adaptation to the ecosystem. The present work reports the characterization of S. cerevisiae strains isolated from grape must, used in the Demarcated Region of Madeira (DRM) for winemaking. Yeast species were identified by amplification and by restriction fragment length polymorphism (RFLP) analysis of the region 5.8S-internal transcribed spacers (PCR-RFLP of 5.8S-ITS) of ribosomal DNA (rDNA). The strains identification was performed by analyzing the RFLP pattern of mitochondrial DNA (RFLP-mtDNA). The representative strains were selected for the characterization of the volatile profile through headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. A total of 77 VOMs were identified. Higher alcohols, esters, and fatty acids were the major chemical families representing 63%, 16%, and 9%, respectively, in strain A and 54%, 23%, and 15% in strain B. The results indicate the influence of the strain metabolism in the production of VOMs, many of which probably participate in the aroma of the corresponding wines. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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18 pages, 487 KiB

Open AccessArticle

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

by Anamaria Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Tiberia Ioana Pop, Anca Cristina Babeș, Claudiu Ioan Bunea, Mihail Manolache and Emese Gal

Processes 2020, 8(8), 1000; https://doi.org/10.3390/pr8081000 - 17 Aug 2020

Cited by 21 | Viewed by 4741

Abstract

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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Review

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25 pages, 471 KiB

Open AccessReview

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

by Paul Cristian Calugar, Teodora Emilia Coldea, Liana Claudia Salanță, Carmen Rodica Pop, Antonella Pasqualone, Cristina Burja-Udrea, Haifeng Zhao and Elena Mudura

Processes 2021, 9(3), 502; https://doi.org/10.3390/pr9030502 - 11 Mar 2021

Cited by 32 | Viewed by 10990

Abstract

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

25 pages, 1641 KiB

Open AccessFeature PaperReview

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

by Raquel P. F. Guiné, Maria João Barroca, Teodora Emilia Coldea, Elena Bartkiene and Ofélia Anjos

Processes 2021, 9(2), 223; https://doi.org/10.3390/pr9020223 - 25 Jan 2021

Cited by 32 | Viewed by 21550

Abstract

As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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21 pages, 1108 KiB

Open AccessFeature PaperReview

Functionality of Special Beer Processes and Potential Health Benefits

by Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Andrei Borșa, Antonella Pasqualone, Ofélia Anjos and Haifeng Zhao

Processes 2020, 8(12), 1613; https://doi.org/10.3390/pr8121613 - 7 Dec 2020

Cited by 35 | Viewed by 7042

Abstract

Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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21 pages, 852 KiB

Open AccessReview

Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

by Goreti Botelho, Ofélia Anjos, Letícia M. Estevinho and Ilda Caldeira

Processes 2020, 8(12), 1609; https://doi.org/10.3390/pr8121609 - 7 Dec 2020

Cited by 37 | Viewed by 14663

Abstract

Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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23 pages, 2366 KiB

Open AccessReview

Non-Alcoholic and Craft Beer Production and Challenges

Processes 2020, 8(11), 1382; https://doi.org/10.3390/pr8111382 - 30 Oct 2020

Cited by 89 | Viewed by 27057

Abstract

Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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33 pages, 756 KiB

Open AccessReview

Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar

by Rodica Mărgăoan, Mihaiela Cornea-Cipcigan, Erkan Topal and Mustafa Kösoğlu

Processes 2020, 8(9), 1081; https://doi.org/10.3390/pr8091081 - 1 Sep 2020

Cited by 30 | Viewed by 12239

Abstract

Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects. Full article

(This article belongs to the Special Issue Control and Optimization of Alcoholic Fermentation and Extraction Technology)

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