Pub Date : 2023-05-29DOI: 10.3390/beverages9020046
Maria Carla Cravero, F. Bonello, A. Asproudi, Silvia Gianotti, Mario Ronco, M. Petrozziello
Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety.
{"title":"Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety","authors":"Maria Carla Cravero, F. Bonello, A. Asproudi, Silvia Gianotti, Mario Ronco, M. Petrozziello","doi":"10.3390/beverages9020046","DOIUrl":"https://doi.org/10.3390/beverages9020046","url":null,"abstract":"Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45715907","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 : 2023-05-25DOI: 10.3390/beverages9020045
E. Alexandre, Nuno F. B. Aguiar, G. Voss, M. Pintado
Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and product yield. This review provides an overview of recent research/developments in the field of new fermented beverages from by-products, and aspects related to their functionality, beyond the challenges of these new beverages.
{"title":"Properties of Fermented Beverages from Food Wastes/By-Products","authors":"E. Alexandre, Nuno F. B. Aguiar, G. Voss, M. Pintado","doi":"10.3390/beverages9020045","DOIUrl":"https://doi.org/10.3390/beverages9020045","url":null,"abstract":"Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and product yield. This review provides an overview of recent research/developments in the field of new fermented beverages from by-products, and aspects related to their functionality, beyond the challenges of these new beverages.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43131997","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 : 2023-05-17DOI: 10.3390/beverages9020044
Jinkyung Choi, Jinlin Zhao, Jiin Yang
Purpose: Wine is an alcoholic beverage considered to have health benefits when consumed in moderation. Studies have investigated the healthfulness of wine via various approaches; however, given that wine consumption behavior is evolving, fresh data are needed. There is a paucity of evidence on the perceived mental health benefits of wine; hence, this study examined consumers’ perceptions of wine healthfulness separately for each physical and mental health benefit and compared them with wine consumption behaviors. Design/methodology/approach: A quantitative data collection method was used. The questionnaires were given to participants in South Korea who had consumed wine in the six months before the survey. A total of 304 responses were collected for further analysis. A paired t-test, ANOVA, and descriptive analysis were used to analyze the data. Findings: This study found that respondents perceived higher mental health benefits than physical health benefits from wine consumption. Demographic characteristics showed significant differences in the mental or physical health benefits of wine. Consumers who believed in the physical health benefits of wine preferred white wine over red wine; however, consumers who believed in the mental health benefits of wine had no preferences. Originality: This study suggests that segmented marketing tools are needed due to the various characteristics of wine consumers. In addition, to encourage a healthy drinking environment, marketing should focus on moderation for both the wine industry and consumers. Furthermore, consumers’ consideration of the mental health benefits of wine consumption cannot be underestimated compared to the physical health benefits of wine consumption; however, wine is also regarded as an alcoholic beverage that needs to be consumed with consideration of health concerns in various restrictions.
{"title":"Do Consumers Consider the Healthfulness of Wine in Republic of Korea?","authors":"Jinkyung Choi, Jinlin Zhao, Jiin Yang","doi":"10.3390/beverages9020044","DOIUrl":"https://doi.org/10.3390/beverages9020044","url":null,"abstract":"Purpose: Wine is an alcoholic beverage considered to have health benefits when consumed in moderation. Studies have investigated the healthfulness of wine via various approaches; however, given that wine consumption behavior is evolving, fresh data are needed. There is a paucity of evidence on the perceived mental health benefits of wine; hence, this study examined consumers’ perceptions of wine healthfulness separately for each physical and mental health benefit and compared them with wine consumption behaviors. Design/methodology/approach: A quantitative data collection method was used. The questionnaires were given to participants in South Korea who had consumed wine in the six months before the survey. A total of 304 responses were collected for further analysis. A paired t-test, ANOVA, and descriptive analysis were used to analyze the data. Findings: This study found that respondents perceived higher mental health benefits than physical health benefits from wine consumption. Demographic characteristics showed significant differences in the mental or physical health benefits of wine. Consumers who believed in the physical health benefits of wine preferred white wine over red wine; however, consumers who believed in the mental health benefits of wine had no preferences. Originality: This study suggests that segmented marketing tools are needed due to the various characteristics of wine consumers. In addition, to encourage a healthy drinking environment, marketing should focus on moderation for both the wine industry and consumers. Furthermore, consumers’ consideration of the mental health benefits of wine consumption cannot be underestimated compared to the physical health benefits of wine consumption; however, wine is also regarded as an alcoholic beverage that needs to be consumed with consideration of health concerns in various restrictions.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45863130","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 : 2023-05-12DOI: 10.3390/beverages9020043
Dionysia Sykalia, Yvonni Chrisostomidou, I. Karabagias
Given the lack of data regarding the preferences, behavior and habits of wine consumers in Greece, the purpose of the present study was to investigate consumer trends and explore the factors that affect the purchase and consumption of wine in comparison with other alcoholic beverages. For this purpose, a self-response questionnaire survey was designed through the Google platform on a sample of 994 participants. In order to analyze the collected data, statistical analysis was done. A second online questionnaire was introduced to Greek winery companies. The purpose was to examine if the wine producers follow the wine consumption trends according to the desires of the Greek wine consumers or are addressed to a more international audience. As for the wine companies’ perspectives, we wanted to collect data regarding the amount of their production and the type of wine they produce and to know about their profile (international, exports, strategies, etc.). We collected 71 responses from wineries located in different parts of Greece. For the first time in the last 10 years, there is a profile of Greek consumers’ behavior toward wine in comparison with other alcoholic beverages and knowledge of specific operational data of Greek wineries using an online questionnaire survey (e-survey).
{"title":"An Exploratory Research Regarding Greek Consumers’ Behavior on Wine and Wineries’ Character","authors":"Dionysia Sykalia, Yvonni Chrisostomidou, I. Karabagias","doi":"10.3390/beverages9020043","DOIUrl":"https://doi.org/10.3390/beverages9020043","url":null,"abstract":"Given the lack of data regarding the preferences, behavior and habits of wine consumers in Greece, the purpose of the present study was to investigate consumer trends and explore the factors that affect the purchase and consumption of wine in comparison with other alcoholic beverages. For this purpose, a self-response questionnaire survey was designed through the Google platform on a sample of 994 participants. In order to analyze the collected data, statistical analysis was done. A second online questionnaire was introduced to Greek winery companies. The purpose was to examine if the wine producers follow the wine consumption trends according to the desires of the Greek wine consumers or are addressed to a more international audience. As for the wine companies’ perspectives, we wanted to collect data regarding the amount of their production and the type of wine they produce and to know about their profile (international, exports, strategies, etc.). We collected 71 responses from wineries located in different parts of Greece. For the first time in the last 10 years, there is a profile of Greek consumers’ behavior toward wine in comparison with other alcoholic beverages and knowledge of specific operational data of Greek wineries using an online questionnaire survey (e-survey).","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44019986","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 : 2023-05-08DOI: 10.3390/beverages9020042
L. Moore, Xinyi Zhou, Li Wan, M. Singer, M. Bradlee, Stephen R Daniels
Fruit juice consumption during childhood remains controversial. Here, we evaluated the association between preadolescent 100% fruit juice intake and later adolescent diet quality and body mass index (BMI). We used prospective data over 10 years from the National Growth and Health Study for 1921 black and white girls, ages 9–10 years at baseline, for analyses of diet quality, and 2165 girls for BMI analyses. Statistical analyses included repeated measures analysis of variance and logistic regression models. Girls who drank ≥1.0 cup/day of fruit juice in preadolescence consumed 0.44 cup/day more total fruit in later adolescence than non-juice-drinking girls (p < 0.0001). White and black girls who drank ≥1.25 cups/day in preadolescence were 2.62 (95% CI: 1.35–5.08) and 2.54 (1.27–5.07) times more likely, respectively, to meet the Dietary Guidelines for whole fruit by later adolescence than those with the lowest juice intakes. Further, fruit juice consumption was positively associated with diet quality scores. Overall, girls consuming ≥1.25 cups/day of juice had a BMI in late adolescence that was 1.7 kg/m2 lower than that of non-juice-drinking girls. In conclusion, early adolescent fruit juice intake was positively associated with subsequent whole fruit consumption, better diet quality, and lower BMI in later adolescence.
{"title":"Fruit Juice Consumption, Body Mass Index, and Adolescent Diet Quality in a Biracial Cohort","authors":"L. Moore, Xinyi Zhou, Li Wan, M. Singer, M. Bradlee, Stephen R Daniels","doi":"10.3390/beverages9020042","DOIUrl":"https://doi.org/10.3390/beverages9020042","url":null,"abstract":"Fruit juice consumption during childhood remains controversial. Here, we evaluated the association between preadolescent 100% fruit juice intake and later adolescent diet quality and body mass index (BMI). We used prospective data over 10 years from the National Growth and Health Study for 1921 black and white girls, ages 9–10 years at baseline, for analyses of diet quality, and 2165 girls for BMI analyses. Statistical analyses included repeated measures analysis of variance and logistic regression models. Girls who drank ≥1.0 cup/day of fruit juice in preadolescence consumed 0.44 cup/day more total fruit in later adolescence than non-juice-drinking girls (p < 0.0001). White and black girls who drank ≥1.25 cups/day in preadolescence were 2.62 (95% CI: 1.35–5.08) and 2.54 (1.27–5.07) times more likely, respectively, to meet the Dietary Guidelines for whole fruit by later adolescence than those with the lowest juice intakes. Further, fruit juice consumption was positively associated with diet quality scores. Overall, girls consuming ≥1.25 cups/day of juice had a BMI in late adolescence that was 1.7 kg/m2 lower than that of non-juice-drinking girls. In conclusion, early adolescent fruit juice intake was positively associated with subsequent whole fruit consumption, better diet quality, and lower BMI in later adolescence.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45204218","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 : 2023-05-04DOI: 10.3390/beverages9020041
M. Basalekou, P. Tataridis, Konstantinos Georgakis, Christos Tsintonis
Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development.
{"title":"Measuring Wine Quality and Typicity","authors":"M. Basalekou, P. Tataridis, Konstantinos Georgakis, Christos Tsintonis","doi":"10.3390/beverages9020041","DOIUrl":"https://doi.org/10.3390/beverages9020041","url":null,"abstract":"Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine’s sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43152287","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 : 2023-05-01DOI: 10.3390/beverages9020039
Kosmas Roufas, Theodoros G. Chatzimitakos, V. Athanasiadis, S. Lalas, D. Makris
The vineyard of Cyprus is comprised largely of native Vitis vinifera varieties, which are rather underexploited with regard to wine production to date. Although empirical observations concur that several of these varieties may possess a high potential for the production of quality wines, analytical data pertaining to their polyphenolic composition are scarce. This study was undertaken with the aim of providing a detailed picture of the evolution patterns of several important polyphenolic constituents during the last stages of ripening of Maratheftiko, which is one of the major native grape varieties. This study included monitoring of representative simple phenolics, flavonoids and anthocyanin pigments for two consecutive years, 2021 and 2022, to obtain a more integrated portrayal of changes occurring during the critical period prior to harvest. It was revealed that there was a very high difference in the content of almost all polyphenols considered for the harvests in 2021 and 2022. The grapes harvested in 2022 had a much higher content in catechin, but most importantly, the content in total anthocyanins was 3.91-fold higher in 2022 compared to 2021. On the other hand, trans-resveratrol was the only polyphenolic metabolite whose difference was rather marginal. In seeds, the predominant substance was catechin, which displayed pronounced fluctuations during the period examined. It was concluded that the contents of major polyphenolic metabolites in Maratheftiko grapes might exhibit large variations during the period prior to harvest, most possibly reflecting differences in the average temperature and rainfall. Thus, tight monitoring of technologically important constituents, e.g., anthocyanins, is recommended to ensure the harvest of grapes with optimal maturity.
{"title":"Changes in Polyphenols and Anthocyanin Pigments during Ripening of Vitis vinifera cv Maratheftiko: A Two-Year Study","authors":"Kosmas Roufas, Theodoros G. Chatzimitakos, V. Athanasiadis, S. Lalas, D. Makris","doi":"10.3390/beverages9020039","DOIUrl":"https://doi.org/10.3390/beverages9020039","url":null,"abstract":"The vineyard of Cyprus is comprised largely of native Vitis vinifera varieties, which are rather underexploited with regard to wine production to date. Although empirical observations concur that several of these varieties may possess a high potential for the production of quality wines, analytical data pertaining to their polyphenolic composition are scarce. This study was undertaken with the aim of providing a detailed picture of the evolution patterns of several important polyphenolic constituents during the last stages of ripening of Maratheftiko, which is one of the major native grape varieties. This study included monitoring of representative simple phenolics, flavonoids and anthocyanin pigments for two consecutive years, 2021 and 2022, to obtain a more integrated portrayal of changes occurring during the critical period prior to harvest. It was revealed that there was a very high difference in the content of almost all polyphenols considered for the harvests in 2021 and 2022. The grapes harvested in 2022 had a much higher content in catechin, but most importantly, the content in total anthocyanins was 3.91-fold higher in 2022 compared to 2021. On the other hand, trans-resveratrol was the only polyphenolic metabolite whose difference was rather marginal. In seeds, the predominant substance was catechin, which displayed pronounced fluctuations during the period examined. It was concluded that the contents of major polyphenolic metabolites in Maratheftiko grapes might exhibit large variations during the period prior to harvest, most possibly reflecting differences in the average temperature and rainfall. Thus, tight monitoring of technologically important constituents, e.g., anthocyanins, is recommended to ensure the harvest of grapes with optimal maturity.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45605281","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 : 2023-05-01DOI: 10.3390/beverages9020040
Giulia Mastromonaco, V. Merlino, S. Massaglia, C. Peano, Antonina Sparacino, Chiara Caltagirone, D. Borra, F. Sottile
This research analysed the size and depth of assortment and the marketing strategies of communications around plant-based beverages (PBBs) on the Italian market. Sales of PBBs have increased over the last year due to their use as a substitute for cow’s milk and also thanks to their popularity in online distribution. This study compares the characteristics of the PBB assortment sold across 65 large-scale retail stores and on 74 websites. The comparison was made considering 15 product categories defined by main ingredient, packaging type, specialty, and claims found on labels. An ordered logit regression analysis was performed to understand how key product features positively or negatively influence the selling price. The results showed that online sales focus on describing plant-based beverages with characteristics that are closer to new consumer preferences (with labels such as “free from” products, “naturalness” of the product, and “health” characteristics). In both distribution channels, there were few products with packaging information related to nutritional characteristics, health benefits, and environmental sustainability, in contrast to the needs expressed by baby food purchasers. Additionally, the price analysis showed unexpected results: in fact, some products for which, according to the literature, consumers would be willing to pay a premium price, instead showed a lower retail price than the average price. These results could represent a concrete tool to improve the efficiency of promotional campaigns and communication strategies for baby food, optimising communication according to consumer needs.
{"title":"Large-Scale and Online Retailer Assortment: The Case of Plant-Based Beverages as Alternatives to Cow’s Milk","authors":"Giulia Mastromonaco, V. Merlino, S. Massaglia, C. Peano, Antonina Sparacino, Chiara Caltagirone, D. Borra, F. Sottile","doi":"10.3390/beverages9020040","DOIUrl":"https://doi.org/10.3390/beverages9020040","url":null,"abstract":"This research analysed the size and depth of assortment and the marketing strategies of communications around plant-based beverages (PBBs) on the Italian market. Sales of PBBs have increased over the last year due to their use as a substitute for cow’s milk and also thanks to their popularity in online distribution. This study compares the characteristics of the PBB assortment sold across 65 large-scale retail stores and on 74 websites. The comparison was made considering 15 product categories defined by main ingredient, packaging type, specialty, and claims found on labels. An ordered logit regression analysis was performed to understand how key product features positively or negatively influence the selling price. The results showed that online sales focus on describing plant-based beverages with characteristics that are closer to new consumer preferences (with labels such as “free from” products, “naturalness” of the product, and “health” characteristics). In both distribution channels, there were few products with packaging information related to nutritional characteristics, health benefits, and environmental sustainability, in contrast to the needs expressed by baby food purchasers. Additionally, the price analysis showed unexpected results: in fact, some products for which, according to the literature, consumers would be willing to pay a premium price, instead showed a lower retail price than the average price. These results could represent a concrete tool to improve the efficiency of promotional campaigns and communication strategies for baby food, optimising communication according to consumer needs.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44909905","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 : 2023-04-27DOI: 10.3390/beverages9020038
Paraskevi Sarantakou, V. Andreou, E. Paraskevopoulou, E. Dermesonlouoglou, P. Taoukis
The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies.
{"title":"Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage","authors":"Paraskevi Sarantakou, V. Andreou, E. Paraskevopoulou, E. Dermesonlouoglou, P. Taoukis","doi":"10.3390/beverages9020038","DOIUrl":"https://doi.org/10.3390/beverages9020038","url":null,"abstract":"The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45135872","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 : 2023-04-24DOI: 10.3390/beverages9020037
Martina Daute, I. Baxter, B. Harrison, Graeme Walker, Frances Jack
New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be analysed. The aim of the present study was to conduct laboratory-scale Scotch malt whisky production experiments to determine if samples taken from earlier in the production process, that is, directly after fermentation (wash stage) or after a single distillation (low wines stage), showed similar analytical differentiation compared to samples of fresh distillates (new make spirits). Napping, a rapid sensory method, was used to assess the impact on flavour characteristics while solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC–MS) was used to analyse volatile flavour congeners. Hierarchical Multiple Factor Analysis was used to compare the product maps from samples taken at each whisky production stage and revealed a pattern of differences across the samples that could be tracked through the process. Although the flavour descriptors and volatile congeners composition changed at each stage, there were only marginal changes in the differentiation between samples, resulting in the same sample groups being found in all analyses. RV coefficients >0.90 for all analytical comparisons and >0.74 overall showed that all product maps were highly similar to each other and showed the same overall differentiation between samples. These results indicate that the analysis of fermented malt whisky wash may provide sufficient information to proceed to larger-scale industry trials, saving time and allowing a greater number of parameters to be explored.
{"title":"From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations","authors":"Martina Daute, I. Baxter, B. Harrison, Graeme Walker, Frances Jack","doi":"10.3390/beverages9020037","DOIUrl":"https://doi.org/10.3390/beverages9020037","url":null,"abstract":"New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be analysed. The aim of the present study was to conduct laboratory-scale Scotch malt whisky production experiments to determine if samples taken from earlier in the production process, that is, directly after fermentation (wash stage) or after a single distillation (low wines stage), showed similar analytical differentiation compared to samples of fresh distillates (new make spirits). Napping, a rapid sensory method, was used to assess the impact on flavour characteristics while solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC–MS) was used to analyse volatile flavour congeners. Hierarchical Multiple Factor Analysis was used to compare the product maps from samples taken at each whisky production stage and revealed a pattern of differences across the samples that could be tracked through the process. Although the flavour descriptors and volatile congeners composition changed at each stage, there were only marginal changes in the differentiation between samples, resulting in the same sample groups being found in all analyses. RV coefficients >0.90 for all analytical comparisons and >0.74 overall showed that all product maps were highly similar to each other and showed the same overall differentiation between samples. These results indicate that the analysis of fermented malt whisky wash may provide sufficient information to proceed to larger-scale industry trials, saving time and allowing a greater number of parameters to be explored.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49281985","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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