Previous Issue
Volume 7, September

Beverages, Volume 7, Issue 4 (December 2021) – 8 articles

  • Issues are regarded as officially published after their release is announced to the table of contents alert mailing list.
  • You may sign up for e-mail alerts to receive table of contents of newly released issues.
  • PDF is the official format for papers published in both, html and pdf forms. To view the papers in pdf format, click on the "PDF Full-text" link, and use the free Adobe Readerexternal link to open them.
Order results
Result details
Section
Select all
Export citation of selected articles as:
Article
Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition
Beverages 2021, 7(4), 76; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040076 - 29 Nov 2021
Viewed by 277
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
Show Figures

Graphical abstract

Article
New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders
Beverages 2021, 7(4), 75; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040075 - 12 Nov 2021
Viewed by 295
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)
Show Figures

Graphical abstract

Article
Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies
Beverages 2021, 7(4), 74; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040074 - 10 Nov 2021
Viewed by 462
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)
Show Figures

Graphical abstract

Article
Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products
Beverages 2021, 7(4), 73; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040073 - 30 Oct 2021
Viewed by 285
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
Show Figures

Graphical abstract

Article
Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety
Beverages 2021, 7(4), 72; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040072 - 29 Oct 2021
Viewed by 284
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
Show Figures

Graphical abstract

Editorial
Phenolic Compounds and Functional Beverages
Beverages 2021, 7(4), 71; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040071 - 27 Oct 2021
Viewed by 320
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)
Communication
Wine Consumption and Religions: A Research Note
Beverages 2021, 7(4), 70; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040070 - 21 Oct 2021
Viewed by 422
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)
Article
Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines
Beverages 2021, 7(4), 69; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040069 - 11 Oct 2021
Viewed by 353
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)
Show Figures

Graphical abstract

Previous Issue
Back to TopTop