Search Results (815)

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit wine, and the sparkling beverage obtained by its successive refermentation in a bottle. A persimmon/kiwifruit wine (50:50 v/v), after and before alcoholic fermentation, was also analysed. The buffer capacity, redox potential, concentration of selected polyphenols, total polyphenol content, antioxidant activity, and volatile profile were evaluated. The addition of kiwifruit wine to Trebbiano Abruzzese confers, to the final beverage, an appreciable improvement in terms of antioxidant activity, related to the content of polyphenols and ascorbic acid, which is substantially preserved in the sparkling product. Appreciable differences in the aroma of the blend compared to pure wine are mainly associated with the increased content of norisoprenoids, terpenes, methyl esters, and sulphur compounds, arising from the kiwifruit wine. The innovative beverages here proposed exhibit distinctive compositional and sensorial attributes that can be appreciated by consumers. Full article

Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused on the sensory characterization of commercial NABs produced with different methods. This study aimed to find key sensory characteristics in lager, Indian pale ale, and pilsner-type NABs with untrained panels by conducting tests in Finland and China. Participants were asked to Check-All-That-Apply for odors and Rate-All-That-Apply for flavors. Additionally, hedonic responses to odor and flavor pleasantness were rated. Chinese participants used more different and more often-used attributes to describe NABs. More varying descriptors were used on the NAB samples chosen as the most pleasant ones, indicating more complex sensory properties. Participants from both locations preferred lager-type beers characterized as ‘fresh’ odor and ‘fruity’, ‘floral’, and ‘sweet’ flavors and less frequently found Indian-pale-ale-type NABs pleasant, describing them as ‘sour’, ‘bitter’, ‘fermented’, and ‘pungent’ flavors. The flavor pleasantness correlated more with the samples frequently chosen as the most pleasant than odor pleasantness. No clear connection was found between the production method of NAB and consumers’ acceptance, demonstrating that all production methods can be used to produce non-alcoholic beers with sensory properties acceptable to consumers. Full article

Background: Investigating fluid consumption among children and adolescents poses a challenge due to varying dietary behaviors and hydration needs. This systematic review aims to assess total water intake (TWI) and total fluid intake (TFI) in children and adolescents, focusing on gender differences and adherence to reference values proposed by the European Food Safety Authority (EFSA) and the Institute of Medicine (IOM). Methods: A systematic literature search of PubMed, Scopus, and Scholar was conducted to identify studies published between 2004 and 2024 reporting on TWI and TFI for children and adolescents. Studies were included if they reported fluid intake data in healthy populations, provided quantitative measures of TWI or TFI, and aligned with the EFSA or IOM reference values. From 8731 initial articles, 24 studies met the inclusion criteria. Data were synthesized narratively, and compliance with hydration guidelines was assessed. Results: The review included 24 studies, encompassing 16,254 children and 15,367 adolescents. The majority of participants failed to meet the recommended guidelines. Only one study reported compliance with the recommended TWI values, while four studies in children and four in adolescents showed adherence to the recommended TFI values. Conclusions: The results underscore a widespread inadequacy in achieving the hydration guidelines among children and adolescents, emphasizing the need for targeted interventions to improve fluid intake. Public health interventions are needed to promote adequate fluid intake, particularly in populations at risk of dehydration-related health outcomes. Future research should focus on identifying barriers to adequate hydration and developing targeted strategies to improve fluid intake behaviors. Full article

The present study aims to explore the possibility of applying machine learning (ML) algorithms for the development of reliable wine authentication instruments able to encompass the exhaustive performances offered by learning-based methods, and, at the same time, to propose reference practices for improving the recognition ability of the developed models. In this regard, two ML algorithms, namely k-Nearest Neighbors (kNN) and Logistic Regression, have been utilized as supervised learning techniques applied to ¹H-NMR spectral data for the development of classification models able to recognize the variety, geographical origin, and vintage of wine samples. Due to the complexity of the experimental data, which was characterized by a high number of variables, special attention was given to the preprocessing phase in order to identify the most relevant input space for each envisaged classification criterion. The obtained results have shown that ¹H-NMR spectroscopy in conjunction with Logistic Regression represents a reliable approach for wine traceability, leading, for all investigated classification criteria, to accuracy scores of the developed models greater than 98% in cross-validation and up to 100% in testing. Full article

Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is increasingly used to assess its authenticity, even though wine phenolic composition is influenced by genetic and environmental factors, as well as vineyard management and enological practices, and storage conditions. This study presents a comprehensive analysis of the bioactive characteristics (total polyphenols—TPs, total flavonoids—TFs, antioxidant activity—AA, and total anthocyanins—TAs) by spectrophotometric analysis and phenolic compound profile (by UHPLC-HRMS analysis) of 19 white and 21 red wines with a Protected Designation of Origin (PDO) from four vineyards located in the wine-growing region of Oltenia, Romania. Multivariate statistical analysis, specifically principal component analysis and heat map analysis, applied to analytical data, enables the discrimination of wines based on grape variety and terroir, and across four consecutive vintages (2019–2022). The phenolic profiles of the wines obtained under standardized winemaking conditions depend on the climatic data specific to each harvest year (temperature, precipitation, duration of sun exposure during grape berry phenological stages, and ripening). The phenolic biomarkers of red wines, such as epicatechin, catechin, gallic, caffeic, t-ferulic acids, t-resveratrol and hesperidin, represent specific biomarkers of warmer and sunnier harvest years with lower precipitation, as observed in the 2021 harvest year. Additionally, our results contribute to the identification of specific phenolic biomarkers for geographical and varietal discrimination, as well as to the promotion of high-quality wines produced in a renowned wine-growing region of Romania. Full article

Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based liqueurs, compared to traditional cellar aging. Individual bottles were analysed using an E-nose, achieving 96% correct classification in the cross-validated confusion matrix. Chemical analysis revealed no significant differences in pH, ethanol content, total and volatile acidity. Although total phenolic content did not differ significantly, underwater-aged liquors exhibited higher levels of anthocyanins, suggesting reduced degradation of phenolic compounds in the anaerobic underwater environment. This was supported by higher levels of free alpha-amino nitrogen and total proteins, suggesting slower oxidation. As a result, underwater-aged liquors showed a lower b* index (yellowness), likely due to the reduced oxidation of red colour compounds. Underwater aging induced some changes in the volatile profile, with a significant increase in certain furanones and pyranones, such as 5-hydroxymethylfurfural, 4-hydroxydihydro-2-(3H)-furanone and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, responsible for strawberry, toasted, and caramel notes. This increased production could be attributed to the unique underwater environment, characterised by oscillating vibrations, blue-green light, lower and more constant temperatures and reduced oxygen levels. Full article

To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n = 3 or extra-aged-Cristalino; n = 3). Analytical characterization was performed on these beverages, consisting of isotope ratio mass spectrometry, gas and liquid chromatography, UV-Vis spectroscopy, and color using digital image processing. The results corroborate that the chromatographic characterization (mg/100 mL A.A.)—higher alcohols (299.53 ± 46.56), methanol (212.02 ± 32.28), esters (26.02 ± 4.60), aldehydes (8.93 ± 4.61), and furfural (1.02 ± 0.56)—and isotopic characterization—δ¹³C_VPDB = −13.02 ± 0.35 ‰ and δ¹⁸O_VSMOW = 21.31 ± 1.33 ‰—do not present statistically significant differences (p > 0.05) between groups. From these techniques, it was possible to reinforce that isotopic ratios can provide information about that the ethanol of these alcoholic beverages come from Agave tequilana Weber blue variety and it is not affected in the filtration process. Based on the UV-Vis analysis, I₂₈₀ and I₃₆₅ were obtained, which were related to the presence of polyphenols and flavonoids—expressed as mg quercetin equivalents/L—only found in group 1. Due to the presence of flavonoids in aged beverages, the oxidation process results in the formation of an amber color, which can be measured by an RGB color model; therefore, the analysis shows that there is a statistically significant difference (p < 0.05) between groups. It can be concluded that Tequila 100% agave Cristalino is a Tequila 100% agave aged or extra-aged without color in which its chromatographic and isotopic profile is not affected. Full article

Since 1975, when per capita wine consumption in Spain peaked, the continued decline in domestic consumption has led to significant changes in the wine sector, particularly in production and marketing strategies. By 2005, the industry had shifted towards mass exportation, focusing on bulk wine, as domestic demand fell. Since then, Spain has become the leading global producer of bulk wine by volume. However, emerging consumer trends, prioritizing health, sustainability, and low-alcohol beverages, present both challenges and opportunities for the sector. This study explores the potential for Spain’s bulk wine industry to adapt by transitioning to dealcoholized wines, leveraging recent technological advancements and aligning with shifting consumer preferences. In this context, we examined what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. In this context, it is crucial to examine what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. Data collection was conducted through dual surveys targeting both consumers and producers, administered in December 2024 via the Sobrelias.com platform, with a total of 602 responses (387 from consumers and 215 from producers). Statistical analyses, including ANOVA and PERMANOVA, were performed to assess the influence of variables such as health-conscious consumption habits, demographic segmentation (age groups), and gender on market dynamics. To date, no prior academic research has addressed this specific intersection of bulk wine exports and consumer trends, highlighting the novelty of this study. A multiple linear regression model quantified the potential for market growth based on these factors. Full article

Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages and (ii) non-dairy-based beverages. Functional beverages have several positive functional properties such as the rehydration of the body, recovery of lost energy, the increase of athletic performance, the prevention of pain in joints, the improvement of heart health, the improvement of immunity and the digestive system, and the creation of the feeling of satiety and boosting mood. However, according to health experts, there are also functional beverages that induce obesity and heart diseases because of their high content of sugars, sweeteners, and other components such as caffeine, taurine, taurine combined with caffeine, creatinine, etc. The scope of this review was to highlight the main components and the functional properties of energy drinks along with the effects of functional beverages on human health. Limited review articles address this overall hypothesis in the recent literature, thus comprising the significance of the current study. Full article

There is currently a lack of regulation of the caffeine found in cola and energy drinks by the FDA, which fails to protect the consumers of these products. Due to this lack of regulation, cola and energy drinks can have noticeable differences in their caffeine content when compared to the average amount per serving labelled on the product. In this study, we demonstrate the ability to analyse caffeine rapidly in under 20 s, and with HPLC pressures under 3500 psi (241 bar). To facilitate a high-throughput routine HPLC analysis of the caffeine content found in energy and cola drinks, two HPLC column technologies are studied, a conventional run HPLC column, and a newly commercialised Radial Flow Splitting end fitted HPLC column. The Radial Flow Splitting fitted column demonstrated the following benefits: a 37% reduction in pressure, an increased signal intensity sensitivity of 35%, a reduced analysis time by 20%, and improved metrics in assay precision based on triplicate injections associated with retention time, peak area, and peak height precision %RSD values. Both rapid HPLC methods offer greater opportunity for expanded beverage testing, which can ultimately help protect the consumer. The quantified energy drinks that were tested had a higher caffeine content, on average, than the labelled caffeine content, with an approximately ±16 mg difference per serving size for the energy drinks. In the case of the cola drinks, which did not include caffeine levels on the food label, we compared the levels to the USDA guidance and found up to double the recommended amount of caffeine in one serving for the samples studied. This highlights the need to have stricter regulations for caffeinated beverages to protect consumers and provide transparency regarding the caffeine content. Full article

This paper presents a new optimization approach for beverage formulation using the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS). The comparison and ranking of candidates would be the essential steps for the evaluation of beverage production, which in turn requires the quality control of beverage ingredients. The quality of the beverage depends on the type and amount of the ingredients used for their preparation. This emphasizes the importance of the optimization of beverage formulation, which is addressed in this paper using the TOPSIS method. The results of this investigation show that ingredients with more impact on human health (having bigger weights) could affect the rank of drinks. The second, fourth, third and first candidates ranked first, second, third and fourth before and after the changes of criterion types and weight values. Moreover, the change of the criterion type accompanied with the increase in its concentration in the beverage had a significant impact on the candidates’ ranks. The similarity coefficient of the fourth candidate for which this ingredient concentration changed showed a decrease from 0.625 to 0.500. The optimization of beverage formulation with the modified TOPSIS algorithm showed the efficiency of the automated decision-making process with the obtainment of the same ranks in comparison with those of the analyses without the consideration of the candidates’ colors as they were used in beverages and could not determine their quality. The results in this research paper could be used for the quality improvement of drinks in the beverage industry. Full article

The essential amino acid tryptophan yields a plethora of secondary metabolites with key roles in plants and animals. Its fate in different living organisms is crucial for their own health, and metabolic profiling is a valuable tool for investigating it. Among the various metabolites, those retaining the indole structure were examined for qualitative and quantitative profiling. Liquid chromatography coupled with a tandem mass spectrometry detector with an electrospray ionization source (HPLC-ESI-MS/MS), acquiring in multiple reaction monitoring (MRM) mode, was used to develop a selective and sensitive method for the simultaneous analysis of tryptophan and 10 indole structure-retaining metabolites of it. Satisfactory values were obtained for linearity (R² ≥ 0.99 for all compounds except two), sensitivity (LOD, within 6–31 ng/mL, and LOQ, within 17–94 ng/mL, where minimum and maximum values were relative to serotonin and 5-methoxytryptamin, respectively), reproducibility (interday and intraday precision and accuracy), and effect of the matrix (recovery and matrix effect). The method was then successfully applied to the analysis of different types of beverage, such as herbal products, like Eschscholzia californica and a sleep herbal tea marketed with added melatonin (consumed to reduce anxiety and improve sleep quality), and fermented beverages, like beer and kefir. High amounts of tryptophan (from 77 ng/mL in kefir to 26,974 ng/g in the sleep herbal tea) followed by lower contents of serotonin (from 29 ng/mL in kefir to 2207 ng/g in the sleep herbal tea), were found in all samples along with the serotonin pathway-related compounds 5-hydroxytryptophan and tryptamine. Melatonin was detected in the plant matrix Eschscholzia c. for the first time to our knowledge (446 ng/g) and in the fermented beverages (96 ng/mL in beer and 39 ng/mL in kefir), regardless of their vegetable or animal origin, along with the melatonin route metabolites 5-methoxytryptamine and tryptophan ethyl ester. The amount of melatonin in the sleep herbal tea (556,464 ng/g) was in strong agreement with the declared content. Suggested applications include the search for biomarkers in phytochemical characterization, mechanistic studies of tryptophan’s chemistry, valorization of foods, beverages, and tryptophan-rich agro-food by-products and waste for nutraceutical and pharmacological purposes. Full article

Maratheftiko (Vitis vinifera sp.) is a prestigious grape variety native to Cyprus, but wines originating from this variety have not been examined with respect to the effect of aging on major quality determinants, such as their aromatic and polyphenolic composition. Following a previous work on the impact of prefermentation treatments on Maratheftiko wines, this work was carried out with the objective of studying the effect of barrel aging on Maratheftiko wines, produced on industrial scale with different prefermentation technologies. These technologies includes combinations of the saigneé process, cold maceration, and enzyme and tannin addition. The influence of these treatments was illustrated by determining the pigment, non-pigment polyphenols, and volatiles from two consecutive harvests. The predominant non-pigment polyphenol for the 2021 vintage was quercetin 3-O-glucuronide, accompanied by a ferulate derivative, but for the 2022 vintage, quercetin 3-O-glucuronide predominated along with caftaric acid. The principal anthocyanin in all samples examined was malvidin 3-O-glucoside, followed by its p-coumarate derivative. The primary aromatic substances determined were isoamyl alcohol, followed by 2-phenylethanol. Principal component analysis showed that there was discrimination based on prefermentation treatments; however, distinction was more pronounced based on vintage. This investigation provided heretofore unreported data and revealed novel insights into the effect of aging on Maratheftiko wines. Full article

Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim of the present work was to document changes in the subjective satiety exerted by a freshly prepared beverage made from guava and mamey pulps in healthy adults, and to compare them with those of a commercial beverage. Eighteen apparently healthy, normoweight, 25–30-year-old individuals (nine men, nine women) participated in this study; their subjective hunger/satiety profile was assessed using 10 cm visual analogue scales. Hunger and prospective food consumption decreased in response to consuming both beverages, while fullness and satisfaction increased. There were no significant differences in any variable analyzed, when comparing the guava and mamey beverage with the control during 120 min following their intake. Likewise, when individually analyzing the responses of men and women, the aforementioned variables remained similar. The participants’ body composition (body fat in particular) appears to be the main anthropometric variable that was significantly associated with their various hunger/satiety responses when consuming both beverages, for both men and women. Our findings therefore suggest that the subjective satiety responses of consuming a freshly prepared guava and mamey beverage are significantly associated with the consumers’ body composition, mainly body fat percentage. More research is needed to determine the precise mechanism by which guava, mamey, and/or their combination can alter satiety in healthy human subjects. Full article

The use of saturated medium-chain fatty acids for arresting fermentation and producing sweet wines was investigated at an industrial level. Doses of 10 mg/L of octanoic or decanoic acid and a combination of 5 + 5 mg/L octanoic and decanoic acid were used to produce sweet wines of the Tămâioasă românească variety in volumes of 3000 L. As using these acids also leads to the production of some corresponding ethyl-esters, with potential impact on the aromatic profile, it is important to have the wines evaluated by consumers. The resulting wines were evaluated through a systematic approach by both novice consumers and professional tasters. Consumers appreciated the wines treated with 10 mg/L decanoic acid and the control wines equally, while professionals assigned significantly higher scores to the wines treated with 10 mg/L of either octanoic or decanoic acid, compared to the controls. The samples treated with the combined dose of 5 + 5 mg/L octanoic and decanoic acid were not preferred by either consumers or professional tasters. Thus, the variant with decanoic acid appears to be the one most preferred by both consumers and professionals. Sensory profiles of the experimental wines are also presented and discussed. Full article