Beverages最新文献_第9页

Consumer Preferences for Craft Beer by Means of Artificial Intelligence: Are Italian Producers Doing Well? 人工智能对精酿啤酒的消费者偏好:意大利生产商做得好吗?

IF 3.5

Beverages Pub Date : 2023-03-13 DOI: 10.3390/beverages9010026

V. Pilone, Alessandro Di Pasquale, A. Stasi

引用次数: 1

Investigation of Solid Phase Microextraction Gas Chromatography–Mass Spectrometry, Fourier Transform Infrared Spectroscopy and 1H qNMR Spectroscopy as Potential Methods for the Authentication of Baijiu Spirits 固相微萃取气相色谱-质谱法、傅里叶变换红外光谱法和1H qNMR谱法作为白酒鉴别方法的研究

IF 3.5

Beverages Pub Date : 2023-03-08 DOI: 10.3390/beverages9010025

Neil Fitzgerald, John C. Edwards

{"title":"Investigation of Solid Phase Microextraction Gas Chromatography–Mass Spectrometry, Fourier Transform Infrared Spectroscopy and 1H qNMR Spectroscopy as Potential Methods for the Authentication of Baijiu Spirits","authors":"Neil Fitzgerald, John C. Edwards","doi":"10.3390/beverages9010025","DOIUrl":"https://doi.org/10.3390/beverages9010025","url":null,"abstract":"The baijiu spirit is often the focus of fraudulent activity due to the widely varying prices of the products. In this work, Solid Phase Microextraction Gas Chromatography (SPME GCMS), Fourier Transform Infrared (FTIR) Spectroscopy and 1H qNMR spectroscopy were evaluated as potential methods to authenticate baijiu samples. Data were collected for 30 baijiu samples produced by seven different distilleries. The data from the SPME GCMS and FTIR methods were treated by a Principal Component Analysis to identify clusters that would suggest chemical differences in the products from different distilleries. The results suggest that SPME GCMS has the potential to be a fully portable method for baijiu authentication. FTIR did not appear suitable for authentication but can be used to find the %ABV range of the sample. 1H quantitative NMR (1H qNMR) was utilized to quantify the ethanol concentrations and calculate the observable congener chemistry comprising ester, ethanol, methanol, fusel alcohol, and organic acids. Discrepancies in ethanol content were observed in three samples, and a lack of major congeners in two samples indicates the possible presence of a counterfeit product. Detailed and quantitative congener chemistry is obtainable by NMR and provides a possible fingerprint analysis for the authentication and quality control of baijiu style, producer, and the length of the ageing process.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41979821","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

The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages 肉桂和姜香料对甜玫瑰茄饮料中花青素的影响

IF 3.5

Beverages Pub Date : 2023-03-08 DOI: 10.3390/beverages9010024

Esereosa D. Omoarukhe, N. Harbourne, P. Jauregi

{"title":"The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages","authors":"Esereosa D. Omoarukhe, N. Harbourne, P. Jauregi","doi":"10.3390/beverages9010024","DOIUrl":"https://doi.org/10.3390/beverages9010024","url":null,"abstract":"This study explores the potential benefits of spices (cinnamon and ginger) on Roselle anthocyanins within a sweetened Roselle beverage matrix. Anthocyanins and other related properties of the beverage (colour, antioxidant capacity, total phenolics, and pH) were observed from the start and monitored for 30 days at accelerated storage conditions (40 °C). The sweeteners at the amounts used (80 g/L granulated sugar and 0.32 g/L Stevia Reb A) did not have a significant effect on the initial anthocyanin content in the beverage and did not significantly impact degradation. Upon the addition of spices to the sweetened beverage, ginger (1 g/L) did not result in significant changes, initially or during storage. However, following the addition of cinnamon (1 g/L) to the beverages (unsweetened and sweetened), an initial increase in the total phenolic and FRAP antioxidant activity in the Roselle beverages was observed; furthermore, it reduced the degradation of anthocyanins and improved colour stability during storage. This effect is postulated to be due to a co-pigmentation reaction or the acylation of anthocyanins with a complex formed from the reaction of glucose with the phenolic compounds contained in cinnamon.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46525616","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: 2

Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine 超声波处理韭菜陈化对红起泡酒基酒挥发性成分和感官特性的影响

IF 3.5

Beverages Pub Date : 2023-03-02 DOI: 10.3390/beverages9010023

Coro Blanco-Huerta, E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, Raúl Moyano, J. Rodríguez-Nogales

{"title":"Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine","authors":"Coro Blanco-Huerta, E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, Raúl Moyano, J. Rodríguez-Nogales","doi":"10.3390/beverages9010023","DOIUrl":"https://doi.org/10.3390/beverages9010023","url":null,"abstract":"Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90% enlarged the concentration of neutral polysaccharides in the wine and reduced its astringency, which was evaluated chemically. Furthermore, this treatment enhanced the concentration of some volatile compounds in the wine, mainly acetates, esters and terpenes with floral and fruity aromatic notes. This trend was also found for some fused alcohols, contributing to the aromatic complexity of wines, as well as for 2-phenylethanol, an alcohol with a rose-like aroma, and also for C6-alcohols with a green-herbaceous aroma. The results indicate that ultrasonication is a promising tool to increase the benefits of ageing on lees on the quality of red sparkling base wines.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44211092","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: 2

Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples 红外光声光谱法和多产品多元校准法估算烘焙样品中咖啡缺陷的比例

IF 3.5

Beverages Pub Date : 2023-03-01 DOI: 10.3390/beverages9010021

R. Dias, P. Valderrama, P. Março, M. Scholz, M. Edelmann, C. Yeretzian

{"title":"Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples","authors":"R. Dias, P. Valderrama, P. Março, M. Scholz, M. Edelmann, C. Yeretzian","doi":"10.3390/beverages9010021","DOIUrl":"https://doi.org/10.3390/beverages9010021","url":null,"abstract":"Infrared-photoacoustic spectroscopy (IR-PAS) and partial least squares (PLS) were tested as a rapid alternative to conventional methods to evaluate the proportion of coffee defects in roasted and ground coffees. Multiproduct multivariate calibration models were obtained from spectra of healthy beans of Coffea canephora and C. arabica (Arabica) and blends composed of defective and healthy beans of Arabica in different proportions. The blends, named selections, contained sour, black, broken, whole beans, skin, and coffee woods. Six models were built using roasted and ground coffee samples. The model was optimized through outlier evaluation, and the parameters of merit such as accuracy, sensitivity, limits of detection and quantification, the inverse of analytical sensitivity, linearity, and adjustment were computed. The models presented predictive capacity and high sensitivity in determining defects, all being predicted with suitable correlation coefficients (ranging from 0.7176 to 0.8080) and presenting adequate performance. The parameters of merit displayed promising results, and the prediction models developed for %defects can be safely used as an alternative to the reference method. Furthermore, the new method is fast, efficient, and suitable for in-line application in quality control industrial coffee processing.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44206258","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

Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage 高压均化工艺对巴西坚果（Bertholletia excelsa）饮料巴氏灭菌的验证：冷藏过程中的感官和质量特征

IF 3.5

Beverages Pub Date : 2023-03-01 DOI: 10.3390/beverages9010022

W. V. Vasquez-Rojas, Sara Parralejo-Sanz, Diana Martín, T. Fornari, M. Cano

{"title":"Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage","authors":"W. V. Vasquez-Rojas, Sara Parralejo-Sanz, Diana Martín, T. Fornari, M. Cano","doi":"10.3390/beverages9010022","DOIUrl":"https://doi.org/10.3390/beverages9010022","url":null,"abstract":"The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48276181","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: 2

Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production 酸味啤酒生产的创新选择——耐温菌

IF 3.5

Beverages Pub Date : 2023-02-20 DOI: 10.3390/beverages9010020

Vanesa Postigo, S. Esteban, T. Arroyo

{"title":"Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production","authors":"Vanesa Postigo, S. Esteban, T. Arroyo","doi":"10.3390/beverages9010020","DOIUrl":"https://doi.org/10.3390/beverages9010020","url":null,"abstract":"The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43681082","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: 3

Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery 酿酒厂用惰性气体覆盖和吹扫储罐时氧气吸收的特点和控制

IF 3.5

Beverages Pub Date : 2023-02-17 DOI: 10.3390/beverages9010019

Rubén del Barrio-Galán, I. Nevares, M. del Alamo-Sanza

{"title":"Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery","authors":"Rubén del Barrio-Galán, I. Nevares, M. del Alamo-Sanza","doi":"10.3390/beverages9010019","DOIUrl":"https://doi.org/10.3390/beverages9010019","url":null,"abstract":"This work presents the study of the effectiveness of different inert gases applied during racking to prevent oxygen uptake by wine. Inert gases were used for the purging of empty tanks and hoses before the start of each racking, as well as for blanketing in the full racked tank. After analyzing these operations with the different inert gases, the required volumes of each gas were optimized. The CO2:Ar (20:80) mixture proved to be the most effective for the complete purging of the empty tank, while CO2 was the most cost-effective gas. Purging the empty tank with 25% vessel volume gas was sufficient to achieve useful inerting with all the gases studied, as well as to maintain low levels of dissolved oxygen (DO) in the wine filling the tank. Applying 0.5 of vessel volume of Ar, CO2:Ar (20:80), and CO2 gases during blanketing allowed the headspace oxygen (HSO) of the racked tank to be protected throughout. During the racking of a white wine in a commercial winery, Ar showed the highest efficiency, compared to N2, for both the inerting of empty hoses and destination tank and for maintaining low levels of DO and HSO in the tank.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43601701","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

A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception 无谷蛋白酿造技术的综合比较:谷蛋白还原能力、分析属性和享乐感知的差异

IF 3.5

Beverages Pub Date : 2023-02-14 DOI: 10.3390/beverages9010018

Nazarena Cela, Nicola Condelli, G. Perretti, M. Di Cairano, J. De Clippeleer, F. Galgano, G. De Rouck

{"title":"A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception","authors":"Nazarena Cela, Nicola Condelli, G. Perretti, M. Di Cairano, J. De Clippeleer, F. Galgano, G. De Rouck","doi":"10.3390/beverages9010018","DOIUrl":"https://doi.org/10.3390/beverages9010018","url":null,"abstract":"This study provides a comprehensive comparison among the most common gluten-free (GF) brewing practices, with a focus on the impact of each treatment on physicochemical parameters and consumer acceptability of the final beer. In addition, the influence of a longer cold maturation on the natural reduction of the gluten content was investigated. Prolyl endopeptidase addition was found to be the most effective treatment in reducing gluten levels (−75.93%), followed by silica gel (−53.09%), longer cold maturation (−4.32%), and tannins (−1.85%). Nonetheless, none of the treated beer samples was gluten-free (gluten content > 20 ppm) due to the high nitrogen content of the original wort. The silica gel application treatment affected the physicochemical and sensory characteristics of the final beer the least. According to the difference from control test results, no significant difference in terms of overall liking, appearance, odor/aroma, or taste was observed between the silica gel-treated sample and control beer (p > 0.05). On the other hand, the application of enzymes and tannins significantly affected the appearance and the beer odor/aroma. Nevertheless, all beer samples received positive sensory acceptance scores.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43262603","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: 1

Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain 原产于西班牙东部的酿酒酵母菌株对“帕戈”加纳查葡萄酒最终特性的影响

IF 3.5

Beverages Pub Date : 2023-02-13 DOI: 10.3390/beverages9010017

C. Berbegal, L. Polo, V. Lizama, I. Alvarez, S. Ferrer, I. Pardo, M. J. García-Esparza

引用次数: 1