Beverages最新文献

Quality Characteristics of Piquette: A Potential Use of Grape Pomace 皮饼的质量特性：葡萄渣的潜在用途

IF 3

Beverages Pub Date : 2024-07-26 DOI: 10.3390/beverages10030064

Aude A. Watrelot, James Hollis

引用次数: 0

Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety “Agiorgitiko” 引入葡萄酒标准化感官分析方法：招募、遴选、培训和监督评估员的方法--在希腊品种 "Agiorgitiko "上实施

IF 3

Beverages Pub Date : 2024-07-19 DOI: 10.3390/beverages10030063

I. Ligas, Y. Kotseridis

{"title":"Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety “Agiorgitiko”","authors":"I. Ligas, Y. Kotseridis","doi":"10.3390/beverages10030063","DOIUrl":"https://doi.org/10.3390/beverages10030063","url":null,"abstract":"The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but further specialization and development remain indispensable. Our research team adopted standardized methodologies from the organoleptic evaluation of olive oil and the sensory analysis of milk and dairy products, which served as the foundation for creating a robust and repeatable methodology for the recruitment, selection, training, and monitoring of assessors for wine sensory analysis. A statistically validated method for wine sensory analysis was developed during this study. Simultaneously, a comparative study involving two distinct groups of candidate assessors was conducted, with one group trained in the organoleptic evaluation of olive oil and another untrained in this area, aiming to compare the effectiveness of untrained and trained assessors in further training for wine evaluation. Finally, the developed method was applied to sensorially evaluate 25 PDO Nemea wine products. Based on the results, it appears that the proposed method for recruiting, training, and selecting assessors is reliable and leads to sensory panels with excellent reproducibility. Furthermore, it establishes that assessors from an olive oil organoleptic evaluation panel have a higher likelihood of being selected as assessors for a wine sensory analysis panel.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141822814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study of Ultrasound-Assisted Technology for Accelerating the Aging Process in a Sugar Cane Honey Spirit 加速甘蔗蜂蜜酒陈酿过程的超声波辅助技术研究

IF 3

Beverages Pub Date : 2024-07-17 DOI: 10.3390/beverages10030062

Santiago Caicedo-Narváez, Juan Felipe Aldana-Heredia, N. Ratkovich

{"title":"Study of Ultrasound-Assisted Technology for Accelerating the Aging Process in a Sugar Cane Honey Spirit","authors":"Santiago Caicedo-Narváez, Juan Felipe Aldana-Heredia, N. Ratkovich","doi":"10.3390/beverages10030062","DOIUrl":"https://doi.org/10.3390/beverages10030062","url":null,"abstract":"This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ultrasound treatment and ethanol concentration during the maturation stage were studied. A sugar cane honey spirit was produced. The ultrasound treatments were applied to the distilled product to extract the color, aroma, and flavor compounds from the white oak chips used. Trials of spectrophotometry-evaluated color and e-sensing technology were applied to assess flavor and aroma. Very distinct color changes were obtained, indicating that ultrasound treatment facilitates the extraction of color compounds from the oak chips. The flavor profile obtained was similar to the one obtained for the unaged reference, indicating that the accelerated aging treatment may not influence flavor in a significant manner. The aroma profile achieved most descriptors found in the commercial rum aroma profile, indicating that the aging method studied influences the aroma profile. In general, the methods used allowed us to produce an aged spirit, offering a reduction in maturation time over the traditional system and a similar sensory profile for the final product.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141829858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects 创新绿茶伴侣：理化特征和感官方面

IF 3

Beverages Pub Date : 2024-07-11 DOI: 10.3390/beverages10030060

Selene Ollani, Caterina Lo Presti, D. Donno, Ilaria Stura, N. Giuggioli, C. Peano

{"title":"Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects","authors":"Selene Ollani, Caterina Lo Presti, D. Donno, Ilaria Stura, N. Giuggioli, C. Peano","doi":"10.3390/beverages10030060","DOIUrl":"https://doi.org/10.3390/beverages10030060","url":null,"abstract":"Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as it is consumed with cuia and bombilla. Trying to expand mate culture and export it towards Europe makes it necessary to offer this drink in a new guise that sets it apart from traditional preparation patterns. In this instance, the introduction of green tea mate may represent a solution. This innovative product comes from I. paraguariensis sprouts, which are further processed and consumed as green tea from Camellia sinensis. The present study aimed to investigate the physico-chemical and nutraceutical characteristics and consumer perceptions towards the visual aspect of the innovative green tea mate (L1, L2, and L3) compared to commercial traditional Brazilian mate (CI and CB) and roasted mate (L). Moreover, a preliminary sensory evaluation with untrained panellists was carried out. Significant results were detected, highlighting the higher content of bioactive compounds in the innovative product. Total Phenolic Content (TPC) almost doubled in green tea mate (L1 117.14 mg GAE/g d.p., L2 128.10 mg GAE/g d.p., L3 126.21 mg GAE/g d.p.) compared to the other samples (CI 71.91 mg GAE/g d.p., CB 54.23 mg GAE/g d.p., L 34.16 mg GAE/g d.p.) (p < 0.05). Considering caffeine, batches L1 and L3 had a content of 3.68 mg/g d.p. and 3.58 mg/g d.p., respectively, significantly higher when compared to the amount retrieved in the CB sample, 1.57 mg/g d.p. (p < 0.05). The consumer survey demonstrated the interest of consumers towards the new product, as it was perceived similar to more commonly consumed teas, while from a sensory point of view, a vegetal and hay flavour were more defining for the product.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141658083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine 发酵条件对红龙果酒化学成分的影响

IF 3

Beverages Pub Date : 2024-07-11 DOI: 10.3390/beverages10030061

Truong Ngoc, Pham Thinh, Dang Mui, Le Uyen, Nguyen Ngan, Ngo Tran, Pham Khang, Le Huy, T. Minh, N. Trung

{"title":"Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine","authors":"Truong Ngoc, Pham Thinh, Dang Mui, Le Uyen, Nguyen Ngan, Ngo Tran, Pham Khang, Le Huy, T. Minh, N. Trung","doi":"10.3390/beverages10030061","DOIUrl":"https://doi.org/10.3390/beverages10030061","url":null,"abstract":"Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation parameters for red dragon fruit wine, specifically examining yeast-strain selection, juice-to-water dilution ratios, and yeast concentrations. Saccharomyces cerevisiae RV002 emerged as the optimal strain due to its robust performance and adaptability under adverse conditions. The study identified a 50% dilution ratio as ideal for maximizing clarity and the sensory attributes of the wine, whereas dilution ratios exceeding 90% significantly reduced ethanol content below acceptable commercial standards. An optimal yeast concentration of 1 g/L was found to balance microbial suppression and alcohol yield effectively; deviations from this concentration led to microbial contamination or impaired fermentation dynamics. Fermentation markedly altered the biochemical properties of Hylocereus polyrhizus, reducing sugar and vitamin C levels while increasing polyphenol content and antioxidant activity, thereby enhancing potential health benefits. These findings underscore the transformative effects of microbial activity on the substrate’s chemical landscape and highlight the potential of tailored fermentation strategies to enhance the utility and value of underutilized fruits in sustainable agricultural practices.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141656489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines 与皮肤接触发酵的 "索拉里斯 "和 "齐尔加 "葡萄酒中的多酚成分

IF 3

Beverages Pub Date : 2024-07-11 DOI: 10.3390/beverages10030059

M. Maante-Kuljus, Kadri Karp, R. Rätsep, L. Mainla, A. Koort, P. Põldma, H. Kaldmäe, U. Moor

{"title":"Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines","authors":"M. Maante-Kuljus, Kadri Karp, R. Rätsep, L. Mainla, A. Koort, P. Põldma, H. Kaldmäe, U. Moor","doi":"10.3390/beverages10030059","DOIUrl":"https://doi.org/10.3390/beverages10030059","url":null,"abstract":"The objective of the study was to determine the effect of vintage and cultivar on the total polyphenol content and the antioxidant activity of wines made from the white wine cultivar ‘Solaris’ and the red wine cultivar ‘Zilga’ (both with skin maceration). The second goal was to describe the polyphenolic profile of ‘Solaris’ wine and compare it with that of ‘Zilga’ wine. Spectrophotometric methods were employed to determine the total polyphenol content and the antioxidant activity. High-performance liquid chromatography (HPLC) was used to determine the polyphenol composition. The total polyphenol content and the antioxidant activity of ‘Solaris’ wine differed significantly from that of ‘Zilga’ wine in the experimental years from 2021 to 2023. Significant differences between the wines also occurred on average over the years, with a significantly higher total polyphenol content and antioxidant activity obtained for the red wine of ‘Zilga’. However, both wines were similarly influenced by vintage over the three-year experimental period. The antioxidant activity showed a high correlation with the total polyphenol content. The polyphenolic profile of ‘Solaris’ wine differed notably from that of ‘Zilga’ wine. While ‘Solaris’ wine exhibited lower levels of phenolic acids and flavonols, the content of the flavanols was significantly higher, even double that of ‘Zilga’ wine. Among the flavanols, there was a remarkably high content of catechin and epicatechin.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141657164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties 夏威夷果（Macadamia integrifolia）坚果饮料：理化稳定性及营养和抗氧化特性

IF 3

Beverages Pub Date : 2024-07-10 DOI: 10.3390/beverages10030058

Juan Daniel Camacho-Teodocio, T. Gallardo-Velázquez, G. Osorio-Revilla, E. Castañeda-Pérez, Claudia Velázquez-Contreras, Maribel Cornejo-Mazón, D. M. Hernández-Martínez

{"title":"Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties","authors":"Juan Daniel Camacho-Teodocio, T. Gallardo-Velázquez, G. Osorio-Revilla, E. Castañeda-Pérez, Claudia Velázquez-Contreras, Maribel Cornejo-Mazón, D. M. Hernández-Martínez","doi":"10.3390/beverages10030058","DOIUrl":"https://doi.org/10.3390/beverages10030058","url":null,"abstract":"The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test 消费者通过家庭使用测试对亚马逊罗布斯塔咖啡冲泡的感官特征和接受程度

IF 3

Beverages Pub Date : 2024-07-08 DOI: 10.3390/beverages10030057

Thayna Viencz, Claudimara da Silva Portela, R. Rocha, Enrique Anastácio Alves, André Rostand Ramalho, R. Dias, M. Benassi

{"title":"Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test","authors":"Thayna Viencz, Claudimara da Silva Portela, R. Rocha, Enrique Anastácio Alves, André Rostand Ramalho, R. Dias, M. Benassi","doi":"10.3390/beverages10030057","DOIUrl":"https://doi.org/10.3390/beverages10030057","url":null,"abstract":"This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141668621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Extraction Parameters to Enhance the Antioxidant Properties of Pyrus spinosa Fruit Extract 优化萃取参数以增强刺梨果实提取物的抗氧化特性

IF 3

Beverages Pub Date : 2024-07-05 DOI: 10.3390/beverages10030056

Konstantina Kotsou, Anna Papagiannoula, Theodoros G. Chatzimitakos, V. Athanasiadis, Eleni Bozinou, A. Sfougaris, S. Lalas

{"title":"Optimization of Extraction Parameters to Enhance the Antioxidant Properties of Pyrus spinosa Fruit Extract","authors":"Konstantina Kotsou, Anna Papagiannoula, Theodoros G. Chatzimitakos, V. Athanasiadis, Eleni Bozinou, A. Sfougaris, S. Lalas","doi":"10.3390/beverages10030056","DOIUrl":"https://doi.org/10.3390/beverages10030056","url":null,"abstract":"Pyrus spinosa (PS), also known as wild pear, is an indigenous species to the Mediterranean basin. It has attracted interest for its potential use in the food and beverage industries due to its antioxidant properties. This research aims to develop an antioxidant-rich PS fruit extract by optimizing the extraction parameters. More specifically, through a comprehensive study of the extraction parameters (including extraction duration, temperature, and ethanol concentration), the optimal conditions were determined that can achieve the highest antioxidant properties. High-Performance Liquid Chromatography (HPLC) was employed for the identification and quantitation of the polyphenolic compounds present in PS fruits. The optimized extraction conditions significantly enhanced the antioxidant properties of the extract, with the total polyphenol content increasing by up to 345% (reaching a value of 50.97 mg gallic acid equivalents per g of dry weight in the optimum sample), total flavonoid content by up to 273%, and ascorbic acid content by up to 653%. Furthermore, the antioxidant capacity of the extracts increased by 2356% (by FRAP method) and 1622% (by the DPPH method), with varying extraction parameters. These findings highlight the importance and the effectiveness of optimizing the extraction parameters in order to increase the antioxidant properties of PS fruit extract. Based on these findings, PS extracts can be further utilized in the food and beverage industries to develop new products that will benefit from the antioxidant properties.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141675698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius) 利用亚肯根（Smallanthus sonchifolius）开发蒸馏饮料

IF 3

Beverages Pub Date : 2024-07-04 DOI: 10.3390/beverages10030055

Manuel José Marin Arévalo, N. Ratkovich

引用次数: 0