Pub Date : 2023-04-19DOI: 10.3390/beverages9020036
E. Ozturk, Büşra Kılıç, Emilia Cubero Dudinskaya, S. Naspetti, F. Solfanelli, R. Zanoli
This study aims to investigate the influence of wine-bottle design and the position of labels on consumers’ visual attention in digital contexts. Two within-subjects experiments combined with implicit eye-tracking measures were implemented in Italy. The visual attention of twenty-four participants was measured using areas of interest metrics while being asked to view two differently shaped bottles in three orientations. Subsequently, four examples of each bottle type were displayed, positioning an organic logo in different areas. Attention and interest measures were captured and analysed using a factorial repeated-measures ANOVA. The results show that the shoulder is the bottle’s first and most fixated part. Significant differences in participants’ attention and interest were found according to the interaction of bottle type and bottle part, as well as bottle part and orientation. Furthermore, exploring the inclusion of an organic logo on different bottle parts provided consistent results. Wine producers and marketers could benefit from bottle anatomy and morphology to identify the best place to display essential information to capture the consumer’s visual attention and interest.
{"title":"Message in a Bottle: An Exploratory Study on the Role of Wine-Bottle Design in Capturing Consumer Attention","authors":"E. Ozturk, Büşra Kılıç, Emilia Cubero Dudinskaya, S. Naspetti, F. Solfanelli, R. Zanoli","doi":"10.3390/beverages9020036","DOIUrl":"https://doi.org/10.3390/beverages9020036","url":null,"abstract":"This study aims to investigate the influence of wine-bottle design and the position of labels on consumers’ visual attention in digital contexts. Two within-subjects experiments combined with implicit eye-tracking measures were implemented in Italy. The visual attention of twenty-four participants was measured using areas of interest metrics while being asked to view two differently shaped bottles in three orientations. Subsequently, four examples of each bottle type were displayed, positioning an organic logo in different areas. Attention and interest measures were captured and analysed using a factorial repeated-measures ANOVA. The results show that the shoulder is the bottle’s first and most fixated part. Significant differences in participants’ attention and interest were found according to the interaction of bottle type and bottle part, as well as bottle part and orientation. Furthermore, exploring the inclusion of an organic logo on different bottle parts provided consistent results. Wine producers and marketers could benefit from bottle anatomy and morphology to identify the best place to display essential information to capture the consumer’s visual attention and interest.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46403471","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 : 2023-04-14DOI: 10.3390/beverages9020035
S. Kallithraka, M. Marangon, D. C. Taylor, Cortney L. Norris, Nelson A. Barber, Jr Scott Taylor, C. Hilton
Purpose: Exploring antecedents of flawed wine purchase intention, this study attempts to assess consumer acceptance leading to the purchase or consumption of a flawed wine product as well as build a profile of flawed wine consumers. Design/Methodology/Approach: A survey, from Amazon Mechanical Turk (Mturk) with 260 valid survey responses collected. ANOVA with post hoc testing was used to analyze the data. Findings: Results reflect that attitude, subjective knowledge, perceived behavioral control, perceived risk, and sensory appeal all significantly influence intent to purchase a flawed wine product. Additionally, environmental attitude significantly influences their intent to purchase wines with flaws and their attitude toward flawed wine. Originality: To date, no research has explored consumer acceptance of flawed wines. This study attempted to fill a gap in the literature and add to the overall body of knowledge regarding flawed wines and consumer understanding/acceptance of flawed wines, as well as generating a profile of potential flawed wine consumers. Research Limitations/Implications: Consumer panel data is not as rich as an experimental study design; however, this work starts an academic conversation on flawed wine and provides a foundation for future research. Practical Implications: The results of this study offer practical opportunities, from educating consumers toward a richer understanding of wine flaws; promotional opportunities for wine producers with a product to be disposed of, enhancing revenue generation; and how sensory appeal and environmental concern are beneficial to furthering the understanding and predictability of consumer intentions to purchase flawed wines.
{"title":"Do Wine Flaws Really Matter to Wine Consumers’ Intention to Purchase Wine—An Online Study","authors":"S. Kallithraka, M. Marangon, D. C. Taylor, Cortney L. Norris, Nelson A. Barber, Jr Scott Taylor, C. Hilton","doi":"10.3390/beverages9020035","DOIUrl":"https://doi.org/10.3390/beverages9020035","url":null,"abstract":"Purpose: Exploring antecedents of flawed wine purchase intention, this study attempts to assess consumer acceptance leading to the purchase or consumption of a flawed wine product as well as build a profile of flawed wine consumers. Design/Methodology/Approach: A survey, from Amazon Mechanical Turk (Mturk) with 260 valid survey responses collected. ANOVA with post hoc testing was used to analyze the data. Findings: Results reflect that attitude, subjective knowledge, perceived behavioral control, perceived risk, and sensory appeal all significantly influence intent to purchase a flawed wine product. Additionally, environmental attitude significantly influences their intent to purchase wines with flaws and their attitude toward flawed wine. Originality: To date, no research has explored consumer acceptance of flawed wines. This study attempted to fill a gap in the literature and add to the overall body of knowledge regarding flawed wines and consumer understanding/acceptance of flawed wines, as well as generating a profile of potential flawed wine consumers. Research Limitations/Implications: Consumer panel data is not as rich as an experimental study design; however, this work starts an academic conversation on flawed wine and provides a foundation for future research. Practical Implications: The results of this study offer practical opportunities, from educating consumers toward a richer understanding of wine flaws; promotional opportunities for wine producers with a product to be disposed of, enhancing revenue generation; and how sensory appeal and environmental concern are beneficial to furthering the understanding and predictability of consumer intentions to purchase flawed wines.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48291332","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 : 2023-04-13DOI: 10.3390/beverages9020034
S. Kallithraka, M. Marangon
Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]
当前的酿酒学研究趋势关注当代问题，这些问题对葡萄酒行业的成功至关重要[…]
{"title":"Featured Papers in the Wine, Spirit and Oenological Product Sections","authors":"S. Kallithraka, M. Marangon","doi":"10.3390/beverages9020034","DOIUrl":"https://doi.org/10.3390/beverages9020034","url":null,"abstract":"Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45400324","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 : 2023-04-13DOI: 10.3390/beverages9020033
C. A. Santos, Catarina Pereira, Nuno Martins, M. Cabrita, Marco D. R. Gomes da Silva
SO2 is a preservative often used in the food industry, particularly in the wine industry. However, regulatory authorities and consumers have been strongly suggesting its reduction or even its replacement. In order to understand the impact of SO2 on the profiles of volatile organic compounds (VOCs) as well as amino acids (AAs), the aging of two white wines (one being a varietal and another being a blend) under identical conditions and in the presence of different doses of total SO2 was studied. After alcoholic fermentation (t = 0), either no SO2 was added (0 mg/L), or 30, 60, 90, or 120 mg/L of SO2 was applied. The samples under study were kept on fine lees for 3 months (t = 3). After 3 months (t = 6) and 9 months (t = 12), the wines were bottled and analyzed. For t = 0 and t = 3, the samples were submitted to HS-SPME-GC/MS for VOC analysis and LC-DAD for AA analysis. From the principal component analysis of the detected VOCs, it was observed that the blended wine in comparison with the varietal wine, was less impacted by the applied SO2 doses and aging time. From the AA profile, it was also observed in this study that maturation on fine lees resulted in an increase in the total concentration of AAs as would be expected.
{"title":"Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White Wines","authors":"C. A. Santos, Catarina Pereira, Nuno Martins, M. Cabrita, Marco D. R. Gomes da Silva","doi":"10.3390/beverages9020033","DOIUrl":"https://doi.org/10.3390/beverages9020033","url":null,"abstract":"SO2 is a preservative often used in the food industry, particularly in the wine industry. However, regulatory authorities and consumers have been strongly suggesting its reduction or even its replacement. In order to understand the impact of SO2 on the profiles of volatile organic compounds (VOCs) as well as amino acids (AAs), the aging of two white wines (one being a varietal and another being a blend) under identical conditions and in the presence of different doses of total SO2 was studied. After alcoholic fermentation (t = 0), either no SO2 was added (0 mg/L), or 30, 60, 90, or 120 mg/L of SO2 was applied. The samples under study were kept on fine lees for 3 months (t = 3). After 3 months (t = 6) and 9 months (t = 12), the wines were bottled and analyzed. For t = 0 and t = 3, the samples were submitted to HS-SPME-GC/MS for VOC analysis and LC-DAD for AA analysis. From the principal component analysis of the detected VOCs, it was observed that the blended wine in comparison with the varietal wine, was less impacted by the applied SO2 doses and aging time. From the AA profile, it was also observed in this study that maturation on fine lees resulted in an increase in the total concentration of AAs as would be expected.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41633548","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 : 2023-04-12DOI: 10.3390/beverages9020032
M. Yagishita, Ralf Kölling, Daniel Einfalt
Determination of relative volatilities of flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick and easy method with a simple distillation apparatus for measuring empirical relative volatilities. A total of 17 representative flavour compounds of apple and pear brandies were selected and investigated for their relative volatilities. This also included so far unpublished relative volatilities of one alcohol (2-butanol), one aldehyde (hexanal), one ketone (β-damascenone), and three esters (ethyl butyrate, butyl acetate, ethyl 2-methylbutyrate). Relative volatilities of three alcohols (methanol, isobutanol, and isoamyl alcohol), one ester (ethyl acetate), one aldehyde (acetaldehyde), and one acetal (1,1-diethoxyethane) were compared to reference data. All compounds, except for 1,1-diethoxyethane, showed a high correlation with the reference data. Vapour–liquid equilibrium for an ethanol–water mixture showed a high correlation with the reference data (r > 0.9). In accordance with the high correlation levels, we suggest that the simple distillation apparatus is a fast and simple alternative to the standard method.
{"title":"Introducing a Simple Method to Investigate Relative Volatilities of Flavour Compounds in Fruit Brandies","authors":"M. Yagishita, Ralf Kölling, Daniel Einfalt","doi":"10.3390/beverages9020032","DOIUrl":"https://doi.org/10.3390/beverages9020032","url":null,"abstract":"Determination of relative volatilities of flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick and easy method with a simple distillation apparatus for measuring empirical relative volatilities. A total of 17 representative flavour compounds of apple and pear brandies were selected and investigated for their relative volatilities. This also included so far unpublished relative volatilities of one alcohol (2-butanol), one aldehyde (hexanal), one ketone (β-damascenone), and three esters (ethyl butyrate, butyl acetate, ethyl 2-methylbutyrate). Relative volatilities of three alcohols (methanol, isobutanol, and isoamyl alcohol), one ester (ethyl acetate), one aldehyde (acetaldehyde), and one acetal (1,1-diethoxyethane) were compared to reference data. All compounds, except for 1,1-diethoxyethane, showed a high correlation with the reference data. Vapour–liquid equilibrium for an ethanol–water mixture showed a high correlation with the reference data (r > 0.9). In accordance with the high correlation levels, we suggest that the simple distillation apparatus is a fast and simple alternative to the standard method.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45971244","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 : 2023-04-07DOI: 10.3390/beverages9020031
Y. Plugatar, Joel B. Johnson, R. Timofeev, Vadim Korzin, A. Kazak, D. Nekhaychuk, Elvira Borisova, Gennady Rotanov
This study investigated the interrelationships between the parameters of density, optical refraction, the volume fraction of ethanol and the total extract, using model solutions and samples of wine materials. The regularities of changes in refractometer readings in the process of alcoholic fermentation have been studied. The functional dependence of the value of the volume fraction of ethanol in the finished wine products on the density and scale of refractometer values has been established. A technique is proposed for controlling the process of alcoholic fermentation of grape must, based on the use of refractometry. Finally, we present an algorithm to calculate the composition (volume fraction of ethanol, mass concentration of the total extract) of the fermentation product from its physical properties (density, refractive index), the coefficient of determination was R2 = 0.975.
{"title":"Prediction of Ethanol Content and Total Extract Using Densimetry and Refractometry","authors":"Y. Plugatar, Joel B. Johnson, R. Timofeev, Vadim Korzin, A. Kazak, D. Nekhaychuk, Elvira Borisova, Gennady Rotanov","doi":"10.3390/beverages9020031","DOIUrl":"https://doi.org/10.3390/beverages9020031","url":null,"abstract":"This study investigated the interrelationships between the parameters of density, optical refraction, the volume fraction of ethanol and the total extract, using model solutions and samples of wine materials. The regularities of changes in refractometer readings in the process of alcoholic fermentation have been studied. The functional dependence of the value of the volume fraction of ethanol in the finished wine products on the density and scale of refractometer values has been established. A technique is proposed for controlling the process of alcoholic fermentation of grape must, based on the use of refractometry. Finally, we present an algorithm to calculate the composition (volume fraction of ethanol, mass concentration of the total extract) of the fermentation product from its physical properties (density, refractive index), the coefficient of determination was R2 = 0.975.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48174819","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 : 2023-04-03DOI: 10.3390/beverages9020030
Yogesh Kumar, M. Marangon, Christine Mayr Marangon
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent wine oxidation and microbial spoilage, as these processes can negatively affect wine quality and aging potential. However, SO2 can trigger allergic reactions, asthma, and headaches in sensitive consumers, so limitations on their use are needed. In red winemaking, prolonged maceration on skins is required to extract enough phenolic compounds from the wine, which is time-consuming. Consequently, the wine industry is looking for new ways to lower SO2 levels, shorten maceration times, and extend shelf life while retaining wine quality. This review aggregates the information about the novel processing techniques proposed for winemaking, such as high-pressure processing, pulsed electric field, ultrasound, microwave, and irradiation. In general, non-thermal processing techniques have been shown to lead to improvements in wine color characteristics (phenolic and anthocyanin content), wine stability, and wine sensory properties while reducing the need for SO2 additions, shortening the maceration time, and lowering the microbial load, thereby improving the overall quality, safety, and shelf life of the wines.
{"title":"The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement","authors":"Yogesh Kumar, M. Marangon, Christine Mayr Marangon","doi":"10.3390/beverages9020030","DOIUrl":"https://doi.org/10.3390/beverages9020030","url":null,"abstract":"Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent wine oxidation and microbial spoilage, as these processes can negatively affect wine quality and aging potential. However, SO2 can trigger allergic reactions, asthma, and headaches in sensitive consumers, so limitations on their use are needed. In red winemaking, prolonged maceration on skins is required to extract enough phenolic compounds from the wine, which is time-consuming. Consequently, the wine industry is looking for new ways to lower SO2 levels, shorten maceration times, and extend shelf life while retaining wine quality. This review aggregates the information about the novel processing techniques proposed for winemaking, such as high-pressure processing, pulsed electric field, ultrasound, microwave, and irradiation. In general, non-thermal processing techniques have been shown to lead to improvements in wine color characteristics (phenolic and anthocyanin content), wine stability, and wine sensory properties while reducing the need for SO2 additions, shortening the maceration time, and lowering the microbial load, thereby improving the overall quality, safety, and shelf life of the wines.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48176441","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 : 2023-03-27DOI: 10.3390/beverages9020029
Siong H. Tan, C. Blanchard, T. H. Roberts, D. Waters, A. J. Mawson
Sorghum grain is the principal raw material for Baijiu production, but the effects of grain and wort composition on fermentation performance are unclear. Ethanol production at laboratory scale using grains of 11 commercial sorghum cultivars from a field trial was investigated using dry grind fermentation. Initial wort glucose content was 141–150 g/L and fermentability (glucose-to-ethanol conversion rate) was 87–90%. Ethanol production rate among sorghum genotypes ranged from 1.18 to 2.04 mL of ethanol per litre wort per hour of fermentation. The cultivars were categorised into four groups according to a fermentation endpoint of 60–69 h, 70–79 h, 80–89 h and >90 h. All but one of the sorghums produced a final ethanol content of 9.47–9.76% v/v. Cultivars with high-starch and low-protein grains were the most suitable for fermentation due to the high final ethanol content and fermentability achieved. Initial wort glucose content and yeast assimilable nitrogen content were not correlated with grain starch content, protein content, ethanol content, fermentability, ethanol production rate or glucose consumption rate. Knowledge of the effects of sorghum grain quality on fermentation performance can pave the way for further research to optimise solid-state fermentation for Baijiu production.
{"title":"Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production","authors":"Siong H. Tan, C. Blanchard, T. H. Roberts, D. Waters, A. J. Mawson","doi":"10.3390/beverages9020029","DOIUrl":"https://doi.org/10.3390/beverages9020029","url":null,"abstract":"Sorghum grain is the principal raw material for Baijiu production, but the effects of grain and wort composition on fermentation performance are unclear. Ethanol production at laboratory scale using grains of 11 commercial sorghum cultivars from a field trial was investigated using dry grind fermentation. Initial wort glucose content was 141–150 g/L and fermentability (glucose-to-ethanol conversion rate) was 87–90%. Ethanol production rate among sorghum genotypes ranged from 1.18 to 2.04 mL of ethanol per litre wort per hour of fermentation. The cultivars were categorised into four groups according to a fermentation endpoint of 60–69 h, 70–79 h, 80–89 h and >90 h. All but one of the sorghums produced a final ethanol content of 9.47–9.76% v/v. Cultivars with high-starch and low-protein grains were the most suitable for fermentation due to the high final ethanol content and fermentability achieved. Initial wort glucose content and yeast assimilable nitrogen content were not correlated with grain starch content, protein content, ethanol content, fermentability, ethanol production rate or glucose consumption rate. Knowledge of the effects of sorghum grain quality on fermentation performance can pave the way for further research to optimise solid-state fermentation for Baijiu production.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48331890","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 : 2023-03-20DOI: 10.3390/beverages9010028
Hanán Issa-Issa, F. Hernández, D. López-Lluch, R. S. Uysal, Á. Carbonell-Barrachina
Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. Fondillón is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. Fondillón is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of Fondillón adulteration by mixing it with other Monastrell wines. The experimental results showed that Fondillón is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity.
{"title":"Fondillón Wine Adulteration by Addition of Other Monastrell Wines","authors":"Hanán Issa-Issa, F. Hernández, D. López-Lluch, R. S. Uysal, Á. Carbonell-Barrachina","doi":"10.3390/beverages9010028","DOIUrl":"https://doi.org/10.3390/beverages9010028","url":null,"abstract":"Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. Fondillón is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. Fondillón is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of Fondillón adulteration by mixing it with other Monastrell wines. The experimental results showed that Fondillón is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48849248","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 : 2023-03-14DOI: 10.3390/beverages9010027
Mateusz Sugajski, M. Buszewska-Forajta, B. Buszewski
Underlying the dawn of humanity was primarily the search for food and access to drinking water. Over the course of civilization, there has been a significant increase in drinking water quality. By the average of the nutritional standards, the daily water demand is 2.5 L (also including liquid products such as tea, coffee, or soup). However, it is worth noticing that the need is strictly individual for each person and depends on two major factors, namely, epidemiological (sex, age state of health, lifestyle, and diet) and environmental (humidity and air temperature). Currently, our diet is more and more often enriched with isotonic drinks, functional drinks, or drinks bearing the hallmarks of health-promoting products. As a result, manufacturing companies compete to present more interesting beverages with complex compositions. This article will discuss both the composition of functional beverages and their impact on health.
{"title":"Functional Beverages in the 21st Century","authors":"Mateusz Sugajski, M. Buszewska-Forajta, B. Buszewski","doi":"10.3390/beverages9010027","DOIUrl":"https://doi.org/10.3390/beverages9010027","url":null,"abstract":"Underlying the dawn of humanity was primarily the search for food and access to drinking water. Over the course of civilization, there has been a significant increase in drinking water quality. By the average of the nutritional standards, the daily water demand is 2.5 L (also including liquid products such as tea, coffee, or soup). However, it is worth noticing that the need is strictly individual for each person and depends on two major factors, namely, epidemiological (sex, age state of health, lifestyle, and diet) and environmental (humidity and air temperature). Currently, our diet is more and more often enriched with isotonic drinks, functional drinks, or drinks bearing the hallmarks of health-promoting products. As a result, manufacturing companies compete to present more interesting beverages with complex compositions. This article will discuss both the composition of functional beverages and their impact on health.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43969977","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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