Pub Date : 2023-09-06DOI: 10.3390/beverages9030076
I. Tomac, Lea Budić, Josipa Bobovec, L. Jakobek, P. Matić
This study describes two polyphenols, caffeic acid (CA) and (+)-catechin, as well as their antioxidant effects, detected by cyclic voltammetry (CV) using an electrochemical deoxyribonucleic acid (DNA)-based biosensor in sage tea. Square-wave voltammetry (SWV) was applied to investigate CA, as one of the derivatives of phenolic acids, and (+)-catechin, a representative of flavonoids, in sage tea. Square-wave voltammograms (SWVs) of CA showed one peak (0.197 V) and the presence of anodic and cathodic peaks, which suggests an unfolded reversible process on the surface of the glassy carbon electrode (GCE). Furthermore, SWVs of (+)-catechin showed two peaks, which proposes a reversible process at the first peak (0.232 V) and an irreversible process at the second peak (0.6 V) on the surface of the GCE. The determination of the antioxidant effects of sage tea polyphenols was carried out by a DNA-based biosensor. The obtained results indicated that the addition of sage tea to the cleavage solution significantly reduces the degree of DNA degradation. The adopted methods have proved to be simple and applicable tools for the electrochemical characterization of sage tea polyphenols and their antioxidant effects. The study also discusses total phenolic content.
{"title":"Determination of Sage Tea Polyphenols and Their Antioxidant Effects Using an Electrochemical DNA-Based Biosensor","authors":"I. Tomac, Lea Budić, Josipa Bobovec, L. Jakobek, P. Matić","doi":"10.3390/beverages9030076","DOIUrl":"https://doi.org/10.3390/beverages9030076","url":null,"abstract":"This study describes two polyphenols, caffeic acid (CA) and (+)-catechin, as well as their antioxidant effects, detected by cyclic voltammetry (CV) using an electrochemical deoxyribonucleic acid (DNA)-based biosensor in sage tea. Square-wave voltammetry (SWV) was applied to investigate CA, as one of the derivatives of phenolic acids, and (+)-catechin, a representative of flavonoids, in sage tea. Square-wave voltammograms (SWVs) of CA showed one peak (0.197 V) and the presence of anodic and cathodic peaks, which suggests an unfolded reversible process on the surface of the glassy carbon electrode (GCE). Furthermore, SWVs of (+)-catechin showed two peaks, which proposes a reversible process at the first peak (0.232 V) and an irreversible process at the second peak (0.6 V) on the surface of the GCE. The determination of the antioxidant effects of sage tea polyphenols was carried out by a DNA-based biosensor. The obtained results indicated that the addition of sage tea to the cleavage solution significantly reduces the degree of DNA degradation. The adopted methods have proved to be simple and applicable tools for the electrochemical characterization of sage tea polyphenols and their antioxidant effects. The study also discusses total phenolic content.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41314063","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}
Pub Date : 2023-09-05DOI: 10.3390/beverages9030075
Shubham Sandilya, Natalia Oroya, Teresa Moral, L. Vázquez‐Araújo
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties.
我们对食物的感知受到各种因素的影响，包括食物的感官特性、消费环境以及我们消费食物时使用的工具（餐具、玻璃杯等）。本研究的目的是检验用来喝啤酒的玻璃杯的质地如何影响体验产生的感知和情绪。进行了两次品尝，参与者被分为两种类型的啤酒（酒精和非酒精），装在四个不同质地的玻璃杯中。参与者使用Just About Right量表对喜好、几种感官属性的感知差异进行评分，并使用Check All That Apply问题对饮酒体验引发的情绪进行评分。结果表明，容器的质地不会影响参与者对酒精啤酒的感知。然而，对于不含酒精的啤酒，参与者喜欢装在陶瓷杯上表面平坦的玻璃杯中的样品。参与者对饮用无酒精啤酒的意识没有影响任何研究属性。这项研究的结果表明，不同质地的玻璃杯可以用来区分品牌、餐厅等与竞争对手，并创造独特的身份，而不会显著影响对啤酒特性的感知。
{"title":"Effect of Recipient’s Tactile Properties and Expectations on Beer Perception","authors":"Shubham Sandilya, Natalia Oroya, Teresa Moral, L. Vázquez‐Araújo","doi":"10.3390/beverages9030075","DOIUrl":"https://doi.org/10.3390/beverages9030075","url":null,"abstract":"Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46505558","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}
Pub Date : 2023-09-04DOI: 10.3390/beverages9030074
Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair, E. Durán-Guerrero
Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material.
{"title":"Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits","authors":"Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair, E. Durán-Guerrero","doi":"10.3390/beverages9030074","DOIUrl":"https://doi.org/10.3390/beverages9030074","url":null,"abstract":"Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47544894","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}
Pub Date : 2023-09-01DOI: 10.3390/beverages9030073
Niamh Ahern, Elke K. Arendt, A. Sahin
The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair.
蛋白质饮料的市场正在无休止地增长，因为注重健康的消费者的意识要求从传统的蛋白质奶昔或奶昔转向解决口渴和水合问题的透明饮料替代品。这项研究的目的是调查全球范围内的软饮料市场，重点是来自动物和植物蛋白质来源的商用高蛋白软饮料，包括碳酸饮料和非碳酸饮料。此外，对市场调查中选择的25种蛋白质软饮料的理化性质进行了评估，包括蛋白质含量、密度、粘度、粒度、稳定性、pH值和总可滴定酸度（TTA），以探索其质量属性。根据市场调查，6.8%是138种饮料中蛋白质含量最高的，乳清蛋白分离物和胶原蛋白水解物是最受欢迎的添加蛋白质成分。只有18%的市场含有植物蛋白，其中豌豆蛋白分离物最为常见。所有饮料的pH均显示出酸性值（2.9至4.2），其中TTA的范围为0.4至1.47 mL（0.1 M NaOH/mL）。所有饮料中的蛋白质含量、密度和粘度表现出显著的强正相关。含有牛肉分离蛋白的蛋白质软饮料在蛋白质含量、密度、颗粒大小和TTA方面表现突出。总的来说，这些结果证明了不同配方对质量特征的影响和相关性。因此，所提出的结果可用于未来蛋白质软饮料的开发和配方，包括营养改善和最佳质量，满足当前的消费者趋势，并可作为寻求肌肉生长和修复的个人的方便运动前或运动后饮料。
{"title":"Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization","authors":"Niamh Ahern, Elke K. Arendt, A. Sahin","doi":"10.3390/beverages9030073","DOIUrl":"https://doi.org/10.3390/beverages9030073","url":null,"abstract":"The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47212870","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}
Pub Date : 2023-08-29DOI: 10.3390/beverages9030071
Inês M. Ferreira, L. Guido
Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix. Carbonyl compounds, which significantly contribute to flavor instability in beer, pose challenges in detection due to their low concentrations and reactivity. Consequently, the analysis of beer flavor compounds has focused on improving sensitivity and specificity through techniques that minimize sample preparation requirements and reduce interactions between factors involved in the analysis. Notably, extraction techniques such as headspace solid-phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and gas diffusion microextraction (GDME) have been successfully applied to the analysis of carbonyl compounds in alcoholic beverages, including beer. Derivatization agents like 2,4-dinitrophenylhydrazine (DNPH) and O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) enhance the volatility and stability of analytes, facilitating their separation and detection in gas chromatography and high-performance liquid chromatography. Chromatographic separation methods, particularly gas chromatography and liquid chromatography, are extensively employed to identify and quantify aroma/flavor compounds in various foodstuffs, including beer. This review provides a comprehensive overview of extraction techniques and chromatographic methods used in the analysis of beer compounds.
{"title":"Advances in Extraction Techniques for Beer Flavor Compounds","authors":"Inês M. Ferreira, L. Guido","doi":"10.3390/beverages9030071","DOIUrl":"https://doi.org/10.3390/beverages9030071","url":null,"abstract":"Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix. Carbonyl compounds, which significantly contribute to flavor instability in beer, pose challenges in detection due to their low concentrations and reactivity. Consequently, the analysis of beer flavor compounds has focused on improving sensitivity and specificity through techniques that minimize sample preparation requirements and reduce interactions between factors involved in the analysis. Notably, extraction techniques such as headspace solid-phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and gas diffusion microextraction (GDME) have been successfully applied to the analysis of carbonyl compounds in alcoholic beverages, including beer. Derivatization agents like 2,4-dinitrophenylhydrazine (DNPH) and O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) enhance the volatility and stability of analytes, facilitating their separation and detection in gas chromatography and high-performance liquid chromatography. Chromatographic separation methods, particularly gas chromatography and liquid chromatography, are extensively employed to identify and quantify aroma/flavor compounds in various foodstuffs, including beer. This review provides a comprehensive overview of extraction techniques and chromatographic methods used in the analysis of beer compounds.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44070213","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}
Pub Date : 2023-08-29DOI: 10.3390/beverages9030072
Miguel Ángel Hernández-Carapia, J. R. Verde-Calvo, H. Escalona-Buendía, Araceli Peña-Alvarez
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a varietal rosé wine aged with oak chips was carried out. Two Cabernet Sauvignon rosé wines were made: one was maturated with oak chips and the other without. Both wines were physicochemically characterized. Then, their volatile and sensory profiles were analyzed, also including two commercial wines. The results showed that the produced wines complied with Mexican regulations. Also, they showed greater relative areas in compounds such as ethyl (E)-2-hexenoate, ethyl heptanoate, ethyl nonanoate, ethyl 3-nonenoate, β-citronellol, (±)-trans-nerolidol, and β-damascenone. In their sensory profile, they were mostly related to attributes such as berries, prune, bell pepper, and herbaceous notes. Among the compounds related to barrel maturation, only cis-oak-lactone was identified in the rosé wine matured with chips. However, it was associated with vanilla, woody, smoky, and spicy attributes. According to the results, the maturation of rosé wines with oak chips could be a good alternative to provide them with unusual notes and thus offer new alternatives to traditional and new wine consumers.
{"title":"Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines","authors":"Miguel Ángel Hernández-Carapia, J. R. Verde-Calvo, H. Escalona-Buendía, Araceli Peña-Alvarez","doi":"10.3390/beverages9030072","DOIUrl":"https://doi.org/10.3390/beverages9030072","url":null,"abstract":"Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a varietal rosé wine aged with oak chips was carried out. Two Cabernet Sauvignon rosé wines were made: one was maturated with oak chips and the other without. Both wines were physicochemically characterized. Then, their volatile and sensory profiles were analyzed, also including two commercial wines. The results showed that the produced wines complied with Mexican regulations. Also, they showed greater relative areas in compounds such as ethyl (E)-2-hexenoate, ethyl heptanoate, ethyl nonanoate, ethyl 3-nonenoate, β-citronellol, (±)-trans-nerolidol, and β-damascenone. In their sensory profile, they were mostly related to attributes such as berries, prune, bell pepper, and herbaceous notes. Among the compounds related to barrel maturation, only cis-oak-lactone was identified in the rosé wine matured with chips. However, it was associated with vanilla, woody, smoky, and spicy attributes. According to the results, the maturation of rosé wines with oak chips could be a good alternative to provide them with unusual notes and thus offer new alternatives to traditional and new wine consumers.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47788265","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}
Pub Date : 2023-08-25DOI: 10.3390/beverages9030070
R. Dias, Rosa Pérez-Gregorio
Wine is probably the most popular and oldest human beverage [...]
葡萄酒可能是最受欢迎和最古老的人类饮料[…]
{"title":"Phenolic Compounds in Wine","authors":"R. Dias, Rosa Pérez-Gregorio","doi":"10.3390/beverages9030070","DOIUrl":"https://doi.org/10.3390/beverages9030070","url":null,"abstract":"Wine is probably the most popular and oldest human beverage [...]","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44363727","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}
Pub Date : 2023-08-22DOI: 10.3390/beverages9030069
M. Chandra, Patrícia Branco, C. Prista, M. Malfeito-Ferreira
Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine, a high sulfite dose (potassium metabisulfite, 100 mg L−1) led to an immediate death phase followed by growth recovery after two weeks. However, 4-ethylphenol (4-EP) was continuously produced by dead or nonculturable cells. Nonetheless, an event of growth recovery could not be observed in the case of the model wine. However, when the model wine was supplemented with minerals and vitamins, both growth recovery and 4-EP production were noticed, suggesting that the minerals and vitamins played an important role in maintaining the viability of cells under the sulfite stress. The yeast could also utilize the p-coumaric acid (p-CA) as an energy source, showing a specific growth rate of 0.0142 h−1 with 1 mM of p-CA in model wine. Furthermore, the sulfite-stressed cells exhibited ATP production by means of proton efflux while utilizing the p-CA. This work highlights the novel finding that the conversion of p-CA into 4-EP provides sufficient energy for the cell to remain metabolically active under the sulfite stress.
{"title":"Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis","authors":"M. Chandra, Patrícia Branco, C. Prista, M. Malfeito-Ferreira","doi":"10.3390/beverages9030069","DOIUrl":"https://doi.org/10.3390/beverages9030069","url":null,"abstract":"Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine, a high sulfite dose (potassium metabisulfite, 100 mg L−1) led to an immediate death phase followed by growth recovery after two weeks. However, 4-ethylphenol (4-EP) was continuously produced by dead or nonculturable cells. Nonetheless, an event of growth recovery could not be observed in the case of the model wine. However, when the model wine was supplemented with minerals and vitamins, both growth recovery and 4-EP production were noticed, suggesting that the minerals and vitamins played an important role in maintaining the viability of cells under the sulfite stress. The yeast could also utilize the p-coumaric acid (p-CA) as an energy source, showing a specific growth rate of 0.0142 h−1 with 1 mM of p-CA in model wine. Furthermore, the sulfite-stressed cells exhibited ATP production by means of proton efflux while utilizing the p-CA. This work highlights the novel finding that the conversion of p-CA into 4-EP provides sufficient energy for the cell to remain metabolically active under the sulfite stress.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44704339","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}
Pub Date : 2023-08-18DOI: 10.3390/beverages9030068
R. Heese, Jens Wetschky, Carina Rohmer, S. Bailer, M. Bortz
Fermentation processes used for producing alcoholic beverages such as beer, wine, and cider have a long history, having been developed early on across different civilizations. In most instances, yeast strains are used for fermentation processes, e.g., at breweries and wineries. Monitoring of yeast viability, cell count, and growth behavior is essential to ensure a controlled fermentation process. However, classical microbiological techniques to monitor fermentation process parameters are time-consuming and require sampling, along with the risk of contamination. Nowadays, industries are moving toward automation and digitalization. This necessitates state-of-the-art process analytical technologies to ensure an efficient and controlled process to obtain high-quality product outputs. Hence, there is a strong need for a fast, non-invasive, and generally applicable method to evaluate the viability of yeast cells during fermentation to warrant the standardization and purity of produced products in industrial applications. The aim of our study is to discriminate between viable and non-viable yeast in various culture media using Raman spectroscopy (RS) followed by data analysis with machine learning (ML) tools. These techniques allow for rapid, non-invasive analysis addressing the limitations of traditional methods. The present work primarily focuses on the evaluation of RS combined with predictive ML models in a non-real-time setting. Our goal is to adapt these techniques for future application in real-time monitoring and determination of yeast viability in biotechnological processes. We demonstrate that RS, in combination with ML, is a promising tool for non-invasive inline monitoring of fermentation processes.
{"title":"Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning","authors":"R. Heese, Jens Wetschky, Carina Rohmer, S. Bailer, M. Bortz","doi":"10.3390/beverages9030068","DOIUrl":"https://doi.org/10.3390/beverages9030068","url":null,"abstract":"Fermentation processes used for producing alcoholic beverages such as beer, wine, and cider have a long history, having been developed early on across different civilizations. In most instances, yeast strains are used for fermentation processes, e.g., at breweries and wineries. Monitoring of yeast viability, cell count, and growth behavior is essential to ensure a controlled fermentation process. However, classical microbiological techniques to monitor fermentation process parameters are time-consuming and require sampling, along with the risk of contamination. Nowadays, industries are moving toward automation and digitalization. This necessitates state-of-the-art process analytical technologies to ensure an efficient and controlled process to obtain high-quality product outputs. Hence, there is a strong need for a fast, non-invasive, and generally applicable method to evaluate the viability of yeast cells during fermentation to warrant the standardization and purity of produced products in industrial applications. The aim of our study is to discriminate between viable and non-viable yeast in various culture media using Raman spectroscopy (RS) followed by data analysis with machine learning (ML) tools. These techniques allow for rapid, non-invasive analysis addressing the limitations of traditional methods. The present work primarily focuses on the evaluation of RS combined with predictive ML models in a non-real-time setting. Our goal is to adapt these techniques for future application in real-time monitoring and determination of yeast viability in biotechnological processes. We demonstrate that RS, in combination with ML, is a promising tool for non-invasive inline monitoring of fermentation processes.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44137325","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}
Pub Date : 2023-08-11DOI: 10.3390/beverages9030067
Cécile Chenot, Margaux Simon, Alexandre Dusart, S. Collin
While the Saaz aromatic variety remains classified as a total-flavanoid-rich cultivar, no inverse correlation was found between total flavanoids and the α-acid content when the dual-purpose varieties Citra, CTZ, Amarillo, Eureka!, Mandarina Bavaria, Mosaic, Polaris, and Sabro were considered. The levels of hop flavan-3-ol monomers, dimers, and trimers (quantitated by HPLC-MS/MS) appeared strongly influenced by variety and harvest year. On the other hand, the catechin/epicatechin ratio (and B3/B2 ratio) proved stable within the same variety through two successive harvest years. Among the nine herein-investigated varieties, Citra and Saaz displayed notable catechin/epicatechin ratios (>3.7 compared to <1.6 for the others), whereas Polaris exhibited the lowest monomer content (less than 800 mg/kg). These distinctive profiles could impact the colloidal and color stability of hop-forward beers.
虽然Saaz芳香品种仍然被归类为富含总黄酮的品种，但当双重用途品种Citra, CTZ, Amarillo, Eureka!比如，Mandarina Bavaria, Mosaic, Polaris和Sabro。酒花黄烷-3-醇单体、二聚体和三聚体的含量(HPLC-MS/MS定量)受品种和收获年份的影响较大。另一方面，在连续两个收获年份中，同一品种的儿茶素/表儿茶素比值(以及B3/B2比值)保持稳定。在9个品种中，柑橘和雪桔的儿茶素/表儿茶素含量显著高于其他品种(均<1.6)，而北极星的单体含量最低(均小于800 mg/kg)。这些独特的轮廓会影响啤酒花啤酒的胶体和颜色稳定性。
{"title":"Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers","authors":"Cécile Chenot, Margaux Simon, Alexandre Dusart, S. Collin","doi":"10.3390/beverages9030067","DOIUrl":"https://doi.org/10.3390/beverages9030067","url":null,"abstract":"While the Saaz aromatic variety remains classified as a total-flavanoid-rich cultivar, no inverse correlation was found between total flavanoids and the α-acid content when the dual-purpose varieties Citra, CTZ, Amarillo, Eureka!, Mandarina Bavaria, Mosaic, Polaris, and Sabro were considered. The levels of hop flavan-3-ol monomers, dimers, and trimers (quantitated by HPLC-MS/MS) appeared strongly influenced by variety and harvest year. On the other hand, the catechin/epicatechin ratio (and B3/B2 ratio) proved stable within the same variety through two successive harvest years. Among the nine herein-investigated varieties, Citra and Saaz displayed notable catechin/epicatechin ratios (>3.7 compared to <1.6 for the others), whereas Polaris exhibited the lowest monomer content (less than 800 mg/kg). These distinctive profiles could impact the colloidal and color stability of hop-forward beers.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44355873","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}
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