Beverages | December 2024 - Browse Articles

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color: #1a1a1a;"> 15 pages, 1314 KiB   </span> <a href="/2306-5710/10/4/116/pdf?version=1732621258" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/116">Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models</a> <div class="authors"> by <span class="inlineblock "><strong>Zhuzhu Wang</strong> and </span><span class="inlineblock "><strong>Keith R. Cadwallader</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 116; <a href="https://doi.org/10.3390/beverages10040116">https://doi.org/10.3390/beverages10040116</a> - 26 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the vapor matrix (headspace), <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/116/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the vapor matrix (headspace), while the pharmacodynamic effect affects the functioning of olfactory receptors cells (ORCs). Both factors contribute to changes in odorant ODTs, though it remains unclear which has a greater influence. Across three exploratory experiments, we demonstrated that ethanol in the vapor matrix suppressed the olfactory detection of key odorants in distilled spirits, with some chemical groups being more affected than others. This suppression effect increased as ethanol concentration rose. Notably, our results showed that ethanol’s pharmacodynamic effect plays the primary role in elevating ODTs in ethanol/water solutions, and this effect intensifies as ethanol concentration in the liquid matrix increases. These findings highlight the significant role of ethanol concentration in the vapor matrix and provide scientific support for practices such as diluting spirits or using specifically shaped glassware to lower ethanol headspace concentration during whiskey nosing (odor evaluation). <a href="/2306-5710/10/4/116">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/sensory_analysis_beverages">Sensory Analysis of Beverages</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/116/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1529870"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1529870"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1529870" data-cycle-prev="#prev1529870" data-cycle-progressive="#images1529870" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1529870-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00116/article_deploy/html/images/beverages-10-00116-g001-550.jpg?1732621356" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1529870" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1529870-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00116/article_deploy/html/images/beverages-10-00116-g002-550.jpg?1732621359'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1529870-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00116/article_deploy/html/images/beverages-10-00116-g003-550.jpg?1732621364'><p>Figure 3</p></div></script></div></div><div id="article-1529870-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00116/article_deploy/html/images/beverages-10-00116-g001-550.jpg?1732621356" title=" <strong>Figure 1</strong><br/> <p>Schematic of GC-O set up for the determination of the GCO of odorants in 0% ABV<span class="html-italic"><sub>d.equiv.</sub></span>, 20% ABV<span class="html-italic"><sub>d.equiv.</sub></span>, and 40% ABV<span class="html-italic"><sub>d.equiv.</sub></span> vapor matrices.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/116'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00116/article_deploy/html/images/beverages-10-00116-g002-550.jpg?1732621359" title=" <strong>Figure 2</strong><br/> <p>ODT results in log scale for each tested odorant, grouped by chemical group, in vapor matrices of 0% ABV<span class="html-italic"><sub>d.equiv.</sub></span>, 20% ABV<span class="html-italic"><sub>d.equiv.</sub></span>, and 40% ABV<span class="html-italic"><sub>d.equiv.</sub></span>.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/116'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00116/article_deploy/html/images/beverages-10-00116-g003-550.jpg?1732621364" title=" <strong>Figure 3</strong><br/> <p>(<b>a</b>) Results for R<sub>20%ABV <span class="html-italic">d.equiv.</span></sub> expressed in log scale for each tested odorant, grouped by chemical group; (<b>b</b>) Results for R<sub>40%ABV <span class="html-italic">d.equiv.</span></sub> expressed in log scale for each tested odorant, grouped by chemical group.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/116'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1529779" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 18 pages, 3877 KiB   </span> <a href="/2306-5710/10/4/115/pdf?version=1732616960" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Changes in the Profile of Phenolic Compounds and in the Antioxidant, Hypoglycemic, and Antidiabetic Activities of a Beverage Based on Sesame By-Product Caused by the Simulated Gastrointestinal Digestion Process" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/115">Changes in the Profile of Phenolic Compounds and in the Antioxidant, Hypoglycemic, and Antidiabetic Activities of a Beverage Based on Sesame By-Product Caused by the Simulated Gastrointestinal Digestion Process</a> <div class="authors"> by <span class="inlineblock "><strong>Jonhatan Carrasco-Chávez</strong>, </span><span class="inlineblock "><strong>María Fernanda Quintero-Soto</strong>, </span><span class="inlineblock "><strong>Rosalio Velarde-Barraza</strong>, </span><span class="inlineblock "><strong>Ignacio Alfredo Rivero-Espejel</strong>, </span><span class="inlineblock "><strong>Ismael Díaz-Peña</strong>, </span><span class="inlineblock "><strong>Martha Elena Vázquez-Ontiveros</strong>, </span><span class="inlineblock "><strong>Ramona Julieta Espinoza-Moreno</strong>, </span><span class="inlineblock "><strong>Luz Adriana Ontiveros-García</strong>, </span><span class="inlineblock "><strong>Jesús Mateo Amillano-Cisneros</strong>, </span><span class="inlineblock "><strong>Janitzio Xiomara K. Perales-Sánchez</strong>, </span><span class="inlineblock "><strong>Oscar Daniel Argüelles-López</strong>, </span><span class="inlineblock "><strong>Fernando Salas-López</strong> and </span><span class="inlineblock "><strong>Jennifer Vianey Félix-Medina</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 115; <a href="https://doi.org/10.3390/beverages10040115">https://doi.org/10.3390/beverages10040115</a> - 26 Nov 2024 </div> <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as the antioxidant, antidiabetic, and hypoglycemic <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/115/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as the antioxidant, antidiabetic, and hypoglycemic properties of a beverage from sesame by-products was analyzed. Oral digestion significantly decreased the total phenolic content of the beverage, while the total flavonoid content increased. Both phytochemicals increased after gastric and intestinal digestion. Twenty-five phenolic compounds were characterized in the sesame by-product beverage, including feruloylquinic acid, which was present in all the digestive fractions analyzed. The most abundant free phenolic was quercetin, which was also present in all the digested fractions. On the other hand, the most abundant phenolic in the digested fractions was isorhamnetin. During gastrointestinal digestion, the antioxidant activity and inhibitory effects on the α-glucosidase and DPP-IV of the beverage significantly improved, while the ability to inhibit the α-amylase significantly increased during oral digestion, remaining constant throughout digestion. Correlation analysis indicated that flavonoids, including quercetin, may be the compounds with the greatest effect on the evaluated activities. The results of this study not only improve the understanding of the impact of gastrointestinal digestion on the bioaccessibility of phenolic compounds but also suggest potential applications in formulating functional foods with enhanced antioxidant, hypoglycemic, and antidiabetic properties, contributing to the development of health-promoting food products. <a href="/2306-5710/10/4/115">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Topic <a href="/topics/QT1KS93SDC">Advances in Analysis of Food and Beverages</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/115/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1529779"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1529779"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1529779" data-cycle-prev="#prev1529779" data-cycle-progressive="#images1529779" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1529779-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-ag-550.jpg?1732617069" alt="" style="border: 0;"><p>Graphical abstract</p></div><script id="images1529779" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1529779-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g001-550.jpg?1732617057'><p>Figure 1</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1529779-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g002-550.jpg?1732617058'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1529779-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g003-550.jpg?1732617060'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1529779-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g004-550.jpg?1732617064'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1529779-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g005-550.jpg?1732617066'><p>Figure 5</p></div></script></div></div><div id="article-1529779-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-ag-550.jpg?1732617069" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/115'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g001-550.jpg?1732617057" title=" <strong>Figure 1</strong><br/> <p>Effect of in vitro digestion on the antioxidant activity of the beverage of by-product sesame seeds. The results of ABTS are expressed in µmol TE/100 g (<b>A</b>) and IC<sub>50</sub> (<b>B</b>). The results of DPPH are expressed in µmol TE/100 g (<b>C</b>) and IC<sub>50</sub> (<b>D</b>). UD: Undigested (free extract), OP: Oral phase, GP: Gastric phase, IP: Intestinal phase, ID: Indigestible fraction (available to the microbiota). Different letters in the same graph indicate differences (<span class="html-italic">p</span> &lt; 0.05) among the means according to Fisher’s test.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/115'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g002-550.jpg?1732617058" title=" <strong>Figure 2</strong><br/> <p>Effect of in vitro digestion on the hypoglycemic activity of the beverage of by-product sesame seeds. Inhibition of α-amylase (<b>A</b>) and Inhibition of α-glucosidase (<b>B</b>). UD: Undigested (free extract), OP: Oral phase, GP: Gastric phase, IP: Intestinal phase. Different letters in the same graph indicate differences (<span class="html-italic">p</span> &lt; 0.05) among the means according to Fisher’s test.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/115'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g003-550.jpg?1732617060" title=" <strong>Figure 3</strong><br/> <p>Effect of in vitro digestion on the inhibition of dipeptidyl-Peptidase IV (DPP-IV) of the beverage of by-product sesame seeds. UD: Undigested (free extract), OP: Oral phase, GP: Gastric phase, IP: Intestinal phase. Different letters in the graph indicate differences (<span class="html-italic">p</span> &lt; 0.05) among the means according to Fisher’s test.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/115'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g004-550.jpg?1732617064" title=" <strong>Figure 4</strong><br/> <p>Correlation analysis between identified phytochemicals and evaluated biological activities. *** Correlation is significant at the 0.001 level, ** Correlation is significant at the 0.01 level, * Correlation is significant at the 0.05 level.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/115'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00115/article_deploy/html/images/beverages-10-00115-g005-550.jpg?1732617066" title=" <strong>Figure 5</strong><br/> <p>Principal component analysis describing the relationship among different phytochemicals and evaluated biological activities. 1: Gallic acid, 2: Protocatechuic acid, 3: Caffeic acid hexoside, 4: Vanillic acid, 5: Caffeic acid, 6: Caffeoylquinic acid, 7: p-Coumaric acid hexoside, 8: Catechin, 9: p-Coumaric acid, 10: Chlorogenic acid, 11: Ferulic acid hexoside, 12: Cinnamic acid, 13: Ferulic acid, 14: Rutin hexoside, 15: Kaempferol hexoside, 16: Quercetin dihexoside, 17: Rutin, 18: Quercetin hexoside, 19: Feruloilquinic acid, 20: Quercetin, 21: Luteolin, 22: Apigenin hexoside, 23: Kaempferol, 24: Apigenin, 25: Isorhamnetin, FT: Total phenolic, FLAT: Total flavonoid, AA: α-Amylase, α-glucosidase, DPPIV: Dipeptidyl peptidase IV, UD: Undigested (free extract), OP: Oral phase, GP: Gastric phase, IP: Intestinal phase.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/115'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1528431" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 8 pages, 1213 KiB   </span> <a href="/2306-5710/10/4/114/pdf?version=1732515195" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Investigation of Elemental Composition in White Wine Treated with Varying Doses of Bentonite" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/114">Investigation of Elemental Composition in White Wine Treated with Varying Doses of Bentonite</a> <div class="authors"> by <span class="inlineblock "><strong>Elisaveta Mladenova</strong>, </span><span class="inlineblock "><strong>Ivan Bakardzhiyski</strong> and </span><span class="inlineblock "><strong>Eva Dimitrova</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 114; <a href="https://doi.org/10.3390/beverages10040114">https://doi.org/10.3390/beverages10040114</a> - 25 Nov 2024 </div> Viewed by 298 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite (activated calcium bentonite) at increasing doses, from <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/114/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite (activated calcium bentonite) at increasing doses, from 0.3 to 3.0 g/L. Following acid mineralization, the content of some important elements was determined. The elements Al, Ba, Cd, Cu, Cr, Fe, Mg, Mn, P, Pb, and Zn were measured by inductively coupled plasma with optical emission spectrometry (ICP-OES), while flame atomic absorption spectrometry (FAAS) was used for the determination of Ca, K, and Li. Depending on the applied dose, the bentonite changed the concentration of the determined elements in different ways. Results indicated that higher doses of bentonite led to an increase in Al, Ca, and Fe content, while Cu and Zn initially rose with low doses before declining to near-baseline levels with higher doses. <a href="/2306-5710/10/4/114">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/114/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1528431"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1528431"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1528431" data-cycle-prev="#prev1528431" data-cycle-progressive="#images1528431" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1528431-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-ag-550.jpg?1732515316" alt="" style="border: 0;"><p>Graphical abstract</p></div><script id="images1528431" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1528431-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g001-550.jpg?1732515310'><p>Figure 1</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1528431-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g002-550.jpg?1732515311'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1528431-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g003-550.jpg?1732515312'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1528431-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g004-550.jpg?1732515314'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1528431-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g005-550.jpg?1732515315'><p>Figure 5</p></div></script></div></div><div id="article-1528431-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-ag-550.jpg?1732515316" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/114'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g001-550.jpg?1732515310" title=" <strong>Figure 1</strong><br/> <p>Changes in Ca, Mg, and P concentration in wine after treatment with bentonite in increasing doses.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/114'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g002-550.jpg?1732515311" title=" <strong>Figure 2</strong><br/> <p>Changes in Al, Fe, Mn, and Zn concentration in wine after treatment with bentonite in increasing doses.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/114'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g003-550.jpg?1732515312" title=" <strong>Figure 3</strong><br/> <p>Changes in Ba and Cu concentration in wine after treatment with bentonite in increasing doses.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/114'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g004-550.jpg?1732515314" title=" <strong>Figure 4</strong><br/> <p>Changes in Cd and Cr concentration in wine after treatment with bentonite in increasing doses.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/114'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00114/article_deploy/html/images/beverages-10-00114-g005-550.jpg?1732515315" title=" <strong>Figure 5</strong><br/> <p>Principal component analysis (PCA) biplot of the wine sample mineral content. W0—blank wine sample; W1–W10—wine samples with increasing bentonite dose.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/114'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1527137" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1527137" aria-controls="drop-supplementary-1527137" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1527137" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/113/s1?version=1732278088"> Supplementary File 1 (ZIP, 232 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 13 pages, 566 KiB   </span> <a href="/2306-5710/10/4/113/pdf?version=1732278088" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="The Effect of Rooibos Tea (Aspalathus linearis) Consumption on Human Health Outcomes: A Systematic Literature Review" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Review</span></div> <a class="title-link" href="/2306-5710/10/4/113">The Effect of Rooibos Tea (<i>Aspalathus linearis</i>) Consumption on Human Health Outcomes: A Systematic Literature Review</a> <div class="authors"> by <span class="inlineblock "><strong>Kathryn E. Speer</strong>, </span><span class="inlineblock "><strong>Jeanine L. Marnewick</strong>, </span><span class="inlineblock "><strong>Simeon E. H. Davies</strong>, </span><span class="inlineblock "><strong>Murray Turner</strong>, </span><span class="inlineblock "><strong>Viktoriya L. Nikolova</strong>, </span><span class="inlineblock "><strong>Richard Day</strong>, </span><span class="inlineblock "><strong>Andrew J. McKune</strong> and </span><span class="inlineblock "><strong>Nenad Naumovski</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 113; <a href="https://doi.org/10.3390/beverages10040113">https://doi.org/10.3390/beverages10040113</a> - 22 Nov 2024 </div> Viewed by 439 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted following PRISMA 2020 guidelines (PROSPERO ID: CRD42023467829) to evaluate the potential association between rooibos tea <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/113/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted following PRISMA 2020 guidelines (PROSPERO ID: CRD42023467829) to evaluate the potential association between rooibos tea consumption and health outcomes. Relevant articles were searched from journal inception until October 2024 using five electronic databases (CINAHL, MEDLINE, Scopus, Web of Science Core Collection and Google Scholar) and one register (Cochrane Clinical Register of Controlled Trials). Included studies involved consumption of any rooibos tea beverage or supplement in humans 18 years or older and reported any health outcomes measured pre- and post-intervention. Following article screening and full text review, eight studies (175 participants) fulfilled the inclusion criteria and investigated the effects of rooibos consumption on biological [blood (<i>n</i> = 6); urine (<i>n</i> = 1)] and physiological [heart metrics (<i>n</i> = 2); muscle strength (<i>n</i> = 1)] health markers. Based on the included studies, the findings suggest benefits of rooibos consumption, particularly related to cardiometabolic health, with five studies supporting significant (<i>p</i> < 0.05) results. However, there is insufficient evidence to support the health benefits of rooibos consumption given the limited studies meeting inclusion criteria, the narrow scope of markers assessed and interstudy heterogeneity. <a href="/2306-5710/10/4/113">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/113/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1527137-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00113/article_deploy/html/images/beverages-10-00113-g001-550.jpg?1732278158" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1527137-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00113/article_deploy/html/images/beverages-10-00113-g001-550.jpg?1732278158" title=" <strong>Figure 1</strong><br/> <p>PRISMA flow diagram [<a href="#B27-beverages-10-00113" class="html-bibr">27</a>] Schematic representation of the flow of information throughout the phase of the systematic review process. Studies were included if they: (1) used a randomised or non-randomised controlled (crossover or parallel) trial design; (2) were conducted in humans aged 18 years or older; (3) involved the consumption of any rooibos tea extract supplement or rooibos tea beverage; (4) reported biochemical, physiological, anthropological and/or psychological markers at both baseline and end of intervention.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/113'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1525818" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1525818" aria-controls="drop-supplementary-1525818" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1525818" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/112/s1?version=1732177019"> Supplementary File 1 (ZIP, 496 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 18 pages, 3459 KiB   </span> <a href="/2306-5710/10/4/112/pdf?version=1732326081" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Effect of Mitophagy-Related Gene Regulation on Antioxidant Activity of Lager Yeast" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/112">Effect of Mitophagy-Related Gene Regulation on Antioxidant Activity of Lager Yeast</a> <div class="authors"> by <span class="inlineblock "><strong>Jinjing Wang</strong>, </span><span class="inlineblock "><strong>Wanqi Cheng</strong>, </span><span class="inlineblock "><strong>Chunfeng Liu</strong>, </span><span class="inlineblock "><strong>Chengtuo Niu</strong>, </span><span class="inlineblock "><strong>Feiyun Zheng</strong>, </span><span class="inlineblock "><strong>Qi Li</strong>, </span><span class="inlineblock "><strong>Viktorie Svadbová</strong>, </span><span class="inlineblock "><strong>Michaela Kubáňová</strong>, </span><span class="inlineblock "><strong>Jaroslav Zelenka</strong> and </span><span class="inlineblock "><strong>Tomáš Ruml</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 112; <a href="https://doi.org/10.3390/beverages10040112">https://doi.org/10.3390/beverages10040112</a> - 21 Nov 2024 </div> Viewed by 307 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast. However, the relationship between mitophagy <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/112/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast. However, the relationship between mitophagy and the antioxidant capacity of yeast is still unclear. Previous studies indicated that <i>ATG</i> gene family in mitophagy significantly affects the antioxidant capacity of yeast cells in beer brewing. Herein, the expression of <i>ATG8</i>, <i>ATG11</i>, <i>ATG32</i>, <i>DNM1</i>, and <i>MMM1</i> genes was regulated. The results showed that the overexpression of <i>ATG8</i> and <i>ATG11</i> significantly reduced the intracellular ROS contents to 52.05% and 22.57% of the initial state, respectively, and helped to maintain a high mitochondrial vitality during serial fermentation. Disruption of <i>ATG8</i>, <i>ATG11</i> and <i>ATG32</i> resulted in significant decrease in cell vitality when exposed to H<sub>2</sub>O<sub>2</sub> stimulation. Meanwhile, the disruptions of these genes were detrimental to the balance of intracellular ROS. Excess <i>DNM1</i> activity could affect the cellular energy balance and ATP depletion under prolonged stress conditions. The repression of <i>MMM1</i> led to lower ATP levels during serial beer fermentation. The <i>ATG8</i>, <i>ATG11,</i> and <i>ATG32</i> genes might be potential targets for regulating the antioxidant capacity of yeast. The current work provides new insights into improving the antioxidant capacity of yeast through mitophagy regulation. <a href="/2306-5710/10/4/112">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/malting_brewing_beer">Malting, Brewing and Beer</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/112/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1525818"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1525818"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1525818" data-cycle-prev="#prev1525818" data-cycle-progressive="#images1525818" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1525818-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g001-550.jpg?1732326149" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1525818" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1525818-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g002-550.jpg?1732326151'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1525818-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g003a-550.jpg?1732326152'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1525818-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g003b-550.jpg?1732326154'><p>Figure 3 Cont.</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1525818-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g004-550.jpg?1732326155'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1525818-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g005a-550.jpg?1732326156'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1525818-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g005b-550.jpg?1732326157'><p>Figure 5 Cont.</p></div></script></div></div><div id="article-1525818-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g001-550.jpg?1732326149" title=" <strong>Figure 1</strong><br/> <p>The growth of recombinant strains and the parental strain under different concentrations of H<sub>2</sub>O<sub>2</sub>. (<b>a</b>) Control, 0 mmol/L H<sub>2</sub>O<sub>2</sub>; (<b>b</b>) 2 mmol/L H<sub>2</sub>O<sub>2</sub>; (<b>c</b>) 4 mmol/L H<sub>2</sub>O<sub>2</sub>; (<b>d</b>) 6 mmol/LH<sub>2</sub>O<sub>2</sub>.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/112'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g002-550.jpg?1732326151" title=" <strong>Figure 2</strong><br/> <p>Expression levels of target genes in Pilsner after H<sub>2</sub>O<sub>2</sub> treatment (4 mmol/L) for 3 h. Values indicate mean ± standard deviation (<span class="html-italic">n</span> = 3). The relative expression level of the target gene was calculated using the 2<sup>−ΔΔCT</sup> method. The fold change above the bars in the chart indicates the upregulation of the gene relative to the control group. The fold change below the bars represents the downregulation of the gene.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/112'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g003a-550.jpg?1732326152" title=" <strong>Figure 3</strong><br/> <p>Measurements of ROS (<b>a</b>), MMP (<b>b</b>), and ATP (<b>c</b>) values of recombinant strains and the parental strain after 4 mmol/L H<sub>2</sub>O<sub>2</sub> stimulations for 3 h and 6 h. Values were calculated using the initial state as a control. Values indicate mean ± standard deviation (<span class="html-italic">n</span> = 3). Different letters indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) based on one-way ANOVA. Values in the same column with different superscript letters are significantly different (<span class="html-italic">p</span> &lt; 0.05). Bars labeled with different letters for 3 h and 6 h indicated a significant difference between these two time points. At each time point, bars with different letters across different strains indicated a significant difference in change rate.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/112'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g003b-550.jpg?1732326154" title=" <strong>Figure 3 Cont.</strong><br/> <p>Measurements of ROS (<b>a</b>), MMP (<b>b</b>), and ATP (<b>c</b>) values of recombinant strains and the parental strain after 4 mmol/L H<sub>2</sub>O<sub>2</sub> stimulations for 3 h and 6 h. Values were calculated using the initial state as a control. Values indicate mean ± standard deviation (<span class="html-italic">n</span> = 3). Different letters indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) based on one-way ANOVA. Values in the same column with different superscript letters are significantly different (<span class="html-italic">p</span> &lt; 0.05). Bars labeled with different letters for 3 h and 6 h indicated a significant difference between these two time points. At each time point, bars with different letters across different strains indicated a significant difference in change rate.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/112'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g004-550.jpg?1732326155" title=" <strong>Figure 4</strong><br/> <p>Antioxidant capacity as the value of the breaking point time during measurement. Values are given as mean ± standard deviation (<span class="html-italic">n</span> = 4), relative to Pilsner strain. One-way ANOVA showed significant differences (<span class="html-italic">p</span> &lt; 0.05) between strains. Differences in antioxidant capacity of recombinant strains compared to Pilsner strain were confirmed by post hoc analysis (two-tail <span class="html-italic">t</span>-test) (* <span class="html-italic">p</span> &lt; 0.05; ** <span class="html-italic">p</span> &lt; 0.01).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/112'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g005a-550.jpg?1732326156" title=" <strong>Figure 5</strong><br/> <p>Measurement of ROS (<b>a</b>), MMP (<b>b</b>), and ATP (<b>c</b>) change rates for recombinant strains and parental strains during serial beer fermentation. Values indicate mean ± standard deviation (<span class="html-italic">n</span> = 6). Different letters indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) based on one-way ANOVA. Values in the same column with different superscript letters are significantly different (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/112'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00112/article_deploy/html/images/beverages-10-00112-g005b-550.jpg?1732326157" title=" <strong>Figure 5 Cont.</strong><br/> <p>Measurement of ROS (<b>a</b>), MMP (<b>b</b>), and ATP (<b>c</b>) change rates for recombinant strains and parental strains during serial beer fermentation. Values indicate mean ± standard deviation (<span class="html-italic">n</span> = 6). Different letters indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) based on one-way ANOVA. Values in the same column with different superscript letters are significantly different (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/112'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1524749" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 16 pages, 3612 KiB   </span> <a href="/2306-5710/10/4/111/pdf?version=1732085783" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/111">The Bioactivities of Lactic Acid-Fermented <i>Arthrospira platensis</i> and Its Application in Functional Beverages</a> <div class="authors"> by <span class="inlineblock "><strong>Caterina Nicolotti</strong>, </span><span class="inlineblock "><strong>Javier Sanz Moxo</strong>, </span><span class="inlineblock "><strong>Benedetta Bottari</strong>, </span><span class="inlineblock "><strong>Martina Cirlini</strong>, </span><span class="inlineblock "><strong>Valentina Bernini</strong>, </span><span class="inlineblock "><strong>Monica Gatti</strong>, </span><span class="inlineblock "><strong>Ralph Urbatzka</strong> and </span><span class="inlineblock "><strong>Francesco Martelli</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 111; <a href="https://doi.org/10.3390/beverages10040111">https://doi.org/10.3390/beverages10040111</a> - 20 Nov 2024 </div> Viewed by 430 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The demand for functional beverages with clean labels is growing. <i>Arthrospira platensis</i> and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented <i>A. platensis</i> and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/111/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The demand for functional beverages with clean labels is growing. <i>Arthrospira platensis</i> and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented <i>A. platensis</i> and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and antioxidant properties. An in situ test was also conducted to assess antimicrobial activity in commercial soft drinks against <i>Escherichia coli</i>. <i>Arthrospira platensis</i> was fermented with five different QPS LAB strains: <i>Limosilactobacillus fermentum</i> UPCCO 1986, <i>Companilactobacillus farciminis</i> UPCCO 4841, <i>Levilactobacillus brevis</i> UPCCO 4873, <i>Lentilactobacillus diolivorans</i> UPCCO 5571, and <i>Latilactobacillus curvatus</i> UPCCO 6133, obtaining good results in aerobic and anaerobic conditions. The results have shown that the most versatile strain in fermenting biomass is <i>L. brevis</i> UPCCO 4873. Important in vitro antimicrobial activity was seen against <i>Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus</i> and <i>Escherichia coli</i>. The extracts that exerted the highest antimicrobial activity (4841AE/AN, 5571AE, and 6133AN) were assessed for the in situ antimicrobial activity against <i>E. coli</i> ATCC 11229. Overall, the antimicrobial activity of the extracts was concentration-dependent, with higher concentrations exhibiting bactericidal effects and lower concentrations displaying bacteriostatic effects. Extracts from fermented <i>A. platensis</i> have also significantly reduced the neutral lipid reservoirs, which were not observed without fermentations. The strongest lipid-reducing effect was obtained with <i>A. platensis</i> fermented with <i>Levilactobacillus brevis</i> UPCCO 4873. This work opens the possibility of developing bioactive extracts or natural preservatives from fermented microalgae to be used in novel functional beverages. <a href="/2306-5710/10/4/111">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/beverage_technology_fermentation_microbiology">Beverage Technology Fermentation and Microbiology</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/111/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1524749"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1524749"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1524749" data-cycle-prev="#prev1524749" data-cycle-progressive="#images1524749" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1524749-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-ag-550.jpg?1732085888" alt="" style="border: 0;"><p>Graphical abstract</p></div><script id="images1524749" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1524749-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g001-550.jpg?1732085877'><p>Figure 1</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1524749-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g002-550.jpg?1732085879'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1524749-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g003-550.jpg?1732085880'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1524749-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g004-550.jpg?1732085882'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1524749-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g005-550.jpg?1732085884'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1524749-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g006-550.jpg?1732085886'><p>Figure 6</p></div></script></div></div><div id="article-1524749-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-ag-550.jpg?1732085888" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/111'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g001-550.jpg?1732085877" title=" <strong>Figure 1</strong><br/> <p>Growth curves of the five LAB strains during fermentations of <span class="html-italic">Arthrospira platensis</span>. The microbial concentration of each strain was evaluated just after the inoculum (0), after 24 h, 48 h, and 72 h of fermentation: (<b>a</b>) growth curves in aerobic conditions; (<b>b</b>) growth curves after incubation in anaerobic conditions. Different color lines indicate the lactic acid bacteria used for fermentation (<span class="html-italic">Limosilactobacillus fermentum</span> UPCCO 1986 (yellow), <span class="html-italic">Companilactobacillus farciminis</span> UPCCO 4841 (Blue), <span class="html-italic">Levilactobacillus brevis</span> UPCCO 4873 (orange), <span class="html-italic">Lentilactobacillus diolivorans</span> UPCCO 5571 (pink), and <span class="html-italic">Latilactobacillus curvatus</span> UPCCO 6133 (purple)).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/111'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g002-550.jpg?1732085879" title=" <strong>Figure 2</strong><br/> <p>(<b>a</b>): Boxplot picturing the Δ (T0–T3) of LAB strains growth in <span class="html-italic">Arthrospira platensis</span> samples. Comparisons between the strain’s ability to ferment the biomass are expressed with letters. (<b>b</b>): Heatmap representing the pH changes during the three days of fermentation. Legend: AE = growth in aerobic conditions; AN = growth in anaerobic conditions.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/111'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g003-550.jpg?1732085880" title=" <strong>Figure 3</strong><br/> <p>Antimicrobial activity of alga extracts for <span class="html-italic">Escherichia coli</span> (ATCC 25922 and ATCC 11229), <span class="html-italic">Listeria monocytogenes</span> (LMG 13305), Salmonella sp. (<span class="html-italic">S. enterica</span> ATCC 14028), and <span class="html-italic">Staphylococcus aureus</span> (NCTC 9393) represented by a heatmap. A scale ranging from a minimum of 0 mm (green) to a maximum of 12 mm (red) was used to represent the size of the inhibition diameter calculated, as average values of triplicates after 24 h (<b>a</b>) and 48 h (<b>b</b>) of incubation at 37 °C. Legend: AE = growth in aerobic conditions; AN = growth in anaerobic conditions.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/111'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g004-550.jpg?1732085882" title=" <strong>Figure 4</strong><br/> <p>Behavior of <span class="html-italic">Escherichia coli</span> ATCC 11229 during 80 h of shelf life in flavored water with different concentrations of <span class="html-italic">A. platensis</span> extracts: 13.75 mg/mL (blue), 6.87 mg/mL (red), 3.43 mg/mL (green), 1.71 mg/mL (purple), and 0 (control) (orange). (<b>a</b>) 4841AN; (<b>b</b>) 5571AE; (<b>c</b>) 6133AN.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/111'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g005-550.jpg?1732085884" title=" <strong>Figure 5</strong><br/> <p>(<b>a</b>) Reduction in lipid accumulation evaluated in zebrafish larvae. Data are presented as the mean fluorescence intensity (MFI) relative to the solvent control (DMSO). Representative images of five DPF zebrafish larvae. Solvent control, 0.1% dimethyl sulfoxide (DMSO); positive control, 50 μM REV (resveratrol) and exposure to extract 4873 AE at 25 μg/mL. (<b>b</b>) Results of the 2-NDBG assay. Data are presented as the mean fluorescence intensity (MFI) relative to the solvent control (DMSO). Representative images of five DPF zebrafish larvae. Solvent control, 0.1% dimethyl sulfoxide (DMSO); positive control and 50 μM EMO (Emodine). Data in both graphs are presented as box–whisker plots from two independent assays (n = 6–9) for each extract. Significant differences compared to the solvent control were analyzed by a one-way ANOVA and Dunnett’s post hoc test, and are shown as asterisks (*** = <span class="html-italic">p</span> &lt; 0.001). In grey: solvent control (DMSO); in pink: positive control (REV) (<a href="#beverages-10-00111-f005" class="html-fig">Figure 5</a>a) and (EMO) (<a href="#beverages-10-00111-f005" class="html-fig">Figure 5</a>b); in green: extracts obtained from aerobically fermented <span class="html-italic">A. platensis</span>; in light blue: extracts obtained from anaerobically fermented <span class="html-italic">A. platensis</span>; in purple: unfermented <span class="html-italic">A. platensis</span>.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/111'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00111/article_deploy/html/images/beverages-10-00111-g006-550.jpg?1732085886" title=" <strong>Figure 6</strong><br/> <p>(<b>a</b>) Total phenolic content of the fermented <span class="html-italic">A. platensis</span> extracts quantified with the Folin–Ciocalteau method. Comparisons between the TPCs of different samples are expressed with letters; (<b>b</b>) antioxidant activity of fermented <span class="html-italic">A. platensis</span> quantified with a DPPH assay. Comparisons between the total antioxidant activity of different samples are expressed with letters.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/111'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1523165" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1523165" aria-controls="drop-supplementary-1523165" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1523165" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/110/s1?version=1731917519"> Supplementary File 1 (ZIP, 839 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 17 pages, 956 KiB   </span> <a href="/2306-5710/10/4/110/pdf?version=1731917519" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/110">Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials</a> <div class="authors"> by <span class="inlineblock "><strong>Aikaterini Karampatea</strong>, </span><span class="inlineblock "><strong>Adriana Skendi</strong>, </span><span class="inlineblock "><strong>Maria Irakli</strong> and </span><span class="inlineblock "><strong>Elisavet Bouloumpasi</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 110; <a href="https://doi.org/10.3390/beverages10040110">https://doi.org/10.3390/beverages10040110</a> - 18 Nov 2024 </div> Viewed by 426 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> For a long time, sulfur dioxide (SO<sub>2</sub>) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/110/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> For a long time, sulfur dioxide (SO<sub>2</sub>) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the expected trend for the near future is to keep reducing the concentration of sulfites, many investigations focus on alternative chemical, biological, or physical processes. This study aims to evaluate the chemical, antioxidant, and sensory impact of a plant-based product used as sulfur dioxide replacement (SDR) in white, rosé, and red wines produced as a result of the application of different vinification protocols. The physicochemical and sensory evaluation of the different wines produced showed that this plant-based product could be a good candidate, but appropriate winemaking treatments and optimization are needed to limit wine defects. <a href="/2306-5710/10/4/110">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/110/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1523165"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1523165"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1523165" data-cycle-prev="#prev1523165" data-cycle-progressive="#images1523165" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1523165-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g001a-550.jpg?1731917663" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1523165" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1523165-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g001b-550.jpg?1731917665'><p>Figure 1 Cont.</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1523165-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g002-550.jpg?1731917668'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1523165-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g003-550.jpg?1731917671'><p>Figure 3</p></div></script></div></div><div id="article-1523165-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g001a-550.jpg?1731917663" title=" <strong>Figure 1</strong><br/> <p>Color components of wines at the end of alcoholic fermentation and six months later: (<b>a</b>) optical density values at 420 nm of the white wines. Same numbers above the bars of the same time (after fermentation, AF; after six months, A6m) of measurement do not differ according to Mann–Whitney U tests for medians (<span class="html-italic">p</span> &lt; 0.05); (<b>b</b>) intensity and hue of rosé wines. (<b>c</b>) Color proportions in rosé wines. Same numbers above the bars of the same parameter and time (after fermentation, AF; after six months, A6m) of measurement do not differ according to Mann–Whitney U tests for medians (<span class="html-italic">p</span> &lt; 0.05); (<b>d</b>) intensity and hue of red wines. Same numbers above the bars of the same parameter and time (after fermentation, AF; after six months, A6m) of measurement do not differ according to Kruskal–Wallis tests for medians (<span class="html-italic">p</span> &lt; 0.05) followed by Dunn’s post hoc tests; (<b>e</b>) color proportions in red wines. Same numbers above the bars of the same parameter and time (after fermentation, AF; after six months, A6m) of measurement do not differ according to independent sample median tests. Bars represent the means of duplicate values.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/110'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g001b-550.jpg?1731917665" title=" <strong>Figure 1 Cont.</strong><br/> <p>Color components of wines at the end of alcoholic fermentation and six months later: (<b>a</b>) optical density values at 420 nm of the white wines. Same numbers above the bars of the same time (after fermentation, AF; after six months, A6m) of measurement do not differ according to Mann–Whitney U tests for medians (<span class="html-italic">p</span> &lt; 0.05); (<b>b</b>) intensity and hue of rosé wines. (<b>c</b>) Color proportions in rosé wines. Same numbers above the bars of the same parameter and time (after fermentation, AF; after six months, A6m) of measurement do not differ according to Mann–Whitney U tests for medians (<span class="html-italic">p</span> &lt; 0.05); (<b>d</b>) intensity and hue of red wines. Same numbers above the bars of the same parameter and time (after fermentation, AF; after six months, A6m) of measurement do not differ according to Kruskal–Wallis tests for medians (<span class="html-italic">p</span> &lt; 0.05) followed by Dunn’s post hoc tests; (<b>e</b>) color proportions in red wines. Same numbers above the bars of the same parameter and time (after fermentation, AF; after six months, A6m) of measurement do not differ according to independent sample median tests. Bars represent the means of duplicate values.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/110'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g002-550.jpg?1731917668" title=" <strong>Figure 2</strong><br/> <p>Total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity (DPPH and ABTS) of (<b>a</b>) white wine (Malagousia and Assyrtiko blend) and rosé wine (Agiorgitiko) from Greek wine grape cultivars treated with SO<sub>2</sub> and SDR; different superscript numbers within the same response and type of wine (white, rosé) indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) between the means, as determined by <span class="html-italic">t</span>-test; (<b>b</b>) red wines made of Cabernet Sauvignon treated with SO<sub>2</sub> and SDR, and cold maceration (CM) and whole bunch fermentation (WBF) treated with SDR; different superscript numbers within the same response indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) amongst the means, as determined ANOVA followed by Duncan’s multiple range test. Abbreviations: GAE, gallic acid equivalent; CATE, catechin equivalent; TE, Trolox equivalent; SDR, sulfur dioxide replacement. Bars represent the means of triplicate values.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/110'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00110/article_deploy/html/images/beverages-10-00110-g003-550.jpg?1731917671" title=" <strong>Figure 3</strong><br/> <p>Effect of SDR on the (<b>a</b>) main sensorial attributes of wines; (<b>b</b>) variation in the total evaluation score of wines. Different superscript numbers within the type of wine indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) amongst the means ranks, as determined by Mann–Whitney U test or Kruskal–Wallis test (<span class="html-italic">p</span> &lt; 0.05) followed by Dunn’s post hoc tests (with Bonferroni correction). The clustered boxplot represents the range of scores from 30 panelists. * represents outliers.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/110'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1520433" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 13 pages, 302 KiB   </span> <a href="/2306-5710/10/4/109/pdf?version=1731563107" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Beer with Probiotics: Benefits and Challenges of Their Incorporation" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Review</span></div> <a class="title-link" href="/2306-5710/10/4/109">Beer with Probiotics: Benefits and Challenges of Their Incorporation</a> <div class="authors"> by <span class="inlineblock "><strong>Diana Santos</strong>, </span><span class="inlineblock "><strong>Luisa Barreiros</strong>, </span><span class="inlineblock "><strong>Ângelo Jesus</strong>, </span><span class="inlineblock "><strong>Ana Luísa Silva</strong>, </span><span class="inlineblock "><strong>João Paulo Martins</strong>, </span><span class="inlineblock "><strong>Ana Isabel Oliveira</strong> and </span><span class="inlineblock "><strong>Cláudia Pinho</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 109; <a href="https://doi.org/10.3390/beverages10040109">https://doi.org/10.3390/beverages10040109</a> - 14 Nov 2024 </div> Viewed by 760 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/109/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics improves or adds value to beer and which variables influence the viability of the process. This is a narrative review of the literature with research in the PubMed, Web of Science, and b-on databases for articles related to the incorporation of probiotics in beer and the variables that influence the process. The results demonstrated that the incorporation of probiotics into beer faces technical challenges such as probiotic selection, pH, the presence of alcohol, and beer’s production and storage temperatures. However, strategies such as immobilizing probiotics in alginate, alginate–silica, and durian husk powder, fermentation with the yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>, and co-fermentation with probiotics permit us to overcome these barriers. Thus, incorporating probiotics into beer brings added value, potentially increasing antioxidant activity and phenolic compound content and providing unique flavors and aromas. Nevertheless, strict control of the technical conditions involved is necessary to ensure probiotic viability and the health benefits they confer. <a href="/2306-5710/10/4/109">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/beverages/special_issues/203276K424 ">Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/109/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1520433-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00109/article_deploy/html/images/beverages-10-00109-ag-550.jpg?1731563193" alt="" style="border: 0;"><p>Graphical abstract</p></div></div></div><div id="article-1520433-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00109/article_deploy/html/images/beverages-10-00109-ag-550.jpg?1731563193" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/109'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1519592" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 12 pages, 645 KiB   </span> <a href="/2306-5710/10/4/108/pdf?version=1731480174" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Impact of Water Ionic Chemistry on Kombucha Fermentation" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/108">Impact of Water Ionic Chemistry on Kombucha Fermentation</a> <div class="authors"> by <span class="inlineblock "><strong>Katherine A. Thompson-Witrick</strong>, </span><span class="inlineblock "><strong>Olivia Sundman</strong>, </span><span class="inlineblock "><strong>Sadie Disselkoen</strong>, </span><span class="inlineblock "><strong>Nicholas Hanson</strong>, </span><span class="inlineblock "><strong>Cheyenne Butler</strong>, </span><span class="inlineblock "><strong>Victoria Jordan</strong>, </span><span class="inlineblock "><strong>Ian Galbraith</strong>, </span><span class="inlineblock "><strong>Jada Spake</strong>, </span><span class="inlineblock "><strong>Seiler Pollock</strong> and </span><span class="inlineblock "><strong>Drew M. Budner</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 108; <a href="https://doi.org/10.3390/beverages10040108">https://doi.org/10.3390/beverages10040108</a> - 13 Nov 2024 </div> Viewed by 414 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/108/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to have numerous health benefits. While there is a wide variation in kombucha composition, little is known about the impact water’s chemistry has on the fermentation and the resulting kombucha. Brewing water for kombucha was altered using the following ions: bicarbonate, chloride, calcium, magnesium, and sulfate at different concentrations. Pre-(tea) and post-(kombucha) fermentation (kombucha) products were analyzed for total acidity, pH, free amino nitrogen (FAN), total phenols, antioxidants, and biological components. A one-way ANOVA was run to determine statistical (<i>p</i> < 0.05) differences between the characteristics analyzed. Statistical differences were observed between the different water chemistry ions for all of the characteristics analyzed. Further investigation into the impact water chemistry has on flavor analysis is required. The information obtained from this research can be used to help producers to make kombuchas with an optimized chemical profile and improved antioxidant potentials. <a href="/2306-5710/10/4/108">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/quality_nutrition_chemistry_beverages">Quality, Nutrition, and Chemistry of Beverages</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/108/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1519592"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1519592"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1519592" data-cycle-prev="#prev1519592" data-cycle-progressive="#images1519592" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1519592-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00108/article_deploy/html/images/beverages-10-00108-g001-550.jpg?1731480372" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1519592" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1519592-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00108/article_deploy/html/images/beverages-10-00108-g002-550.jpg?1731480373'><p>Figure 2</p></div></script></div></div><div id="article-1519592-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00108/article_deploy/html/images/beverages-10-00108-g001-550.jpg?1731480372" title=" <strong>Figure 1</strong><br/> <p>A box plot of the pH of kombucha made with different ionic water chemistries. The box represents the standard deviation bars with the bold line the mean value. The total spread in the data is represented by the dashed line.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/108'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00108/article_deploy/html/images/beverages-10-00108-g002-550.jpg?1731480373" title=" <strong>Figure 2</strong><br/> <p>A box plot of the total acidity of kombucha made with different ionic water chemistries. The bold line is the mean value with the size of the box representing the standard deviation bar. The total spread of the data represented by the dashed lines.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/108'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1516427" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1516427" aria-controls="drop-supplementary-1516427" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1516427" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/107/s1?version=1730997132"> Supplementary File 1 (ZIP, 66 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 16 pages, 1035 KiB   </span> <a href="/2306-5710/10/4/107/pdf?version=1730997132" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Volcanic Terroirs: Exploring Minerals in Canary Red Wine" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/107">Volcanic Terroirs: Exploring Minerals in Canary Red Wine</a> <div class="authors"> by <span class="inlineblock "><strong>Jesus Heras-Roger</strong>, </span><span class="inlineblock "><strong>Carlos Díaz-Romero</strong>, </span><span class="inlineblock "><strong>Javier Darias-Rosales</strong> and </span><span class="inlineblock "><strong>Jacinto Darias-Martín</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 107; <a href="https://doi.org/10.3390/beverages10040107">https://doi.org/10.3390/beverages10040107</a> - 7 Nov 2024 </div> Viewed by 619 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/107/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples using flame absorption spectrometry. The study revealed slight mineral profile differences between recently introduced international grape cultivars and traditional ungrafted varieties. A significant correlation was found between K and Mg, highlighting their roles in vine physiology. The results indicated that Tenerife wines had elevated Fe and Mn, Lanzarote wines showed higher Na (likely from marine aerosols), and La Gomera wines had significantly high Mn. Linear discriminant analysis demonstrated that Mn, Mg, and Na differentiated wines by island with 85% classification accuracy, while Cu and Fe correlated with wine ageing. These findings emphasize the influence of volcanic soils and microclimate on mineral profiles, supporting mineral analysis as a cost-effective tool for classifying red wines by origin. This study offers insights into how terroir, grape cultivar, and winemaking practises define the unique characteristics of Canary Island wines. <a href="/2306-5710/10/4/107">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/Wine_Spirits_Oenological_Products">Wine, Spirits and Oenological Products</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/107/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1516427"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1516427"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1516427" data-cycle-prev="#prev1516427" data-cycle-progressive="#images1516427" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1516427-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-ag-550.jpg?1730997341" alt="" style="border: 0;"><p>Graphical abstract</p></div><script id="images1516427" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1516427-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g001-550.jpg?1730997335'><p>Figure 1</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1516427-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g002-550.jpg?1730997337'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1516427-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g003-550.jpg?1730997338'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1516427-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g004-550.jpg?1730997339'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1516427-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g005-550.jpg?1730997340'><p>Figure 5</p></div></script></div></div><div id="article-1516427-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-ag-550.jpg?1730997341" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/107'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g001-550.jpg?1730997335" title=" <strong>Figure 1</strong><br/> <p>Canary Islands with samples distribution according to Denomination of Origin.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/107'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g002-550.jpg?1730997337" title=" <strong>Figure 2</strong><br/> <p>Mn, Fe, and Mg concentrations in Tenerife Denomination of Origin (DO) Wines with letters indicating significant differences among means.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/107'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g003-550.jpg?1730997338" title=" <strong>Figure 3</strong><br/> <p>Relationship between magnesium and potassium concentrations in the red wines analyzed.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/107'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g004-550.jpg?1730997339" title=" <strong>Figure 4</strong><br/> <p>LDA functions 1 and 2 for differentiating red wines according to their precedent island (except Tenerife).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/107'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00107/article_deploy/html/images/beverages-10-00107-g005-550.jpg?1730997340" title=" <strong>Figure 5</strong><br/> <p>LDA functions 1 and 2 for differentiating Tenerife Island wines according to Denomination of Origin.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/107'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1514383" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 17 pages, 1266 KiB   </span> <a href="/2306-5710/10/4/106/pdf?version=1730803101" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/106">Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit</a> <div class="authors"> by <span class="inlineblock "><strong>Anukriti Vashishtha</strong>, </span><span class="inlineblock "><strong>Kieran N. Kilcawley</strong>, </span><span class="inlineblock "><strong>Iwona Skibinska</strong>, </span><span class="inlineblock "><strong>Stephen Whelan</strong>, </span><span class="inlineblock "><strong>John L. Byrne</strong>, </span><span class="inlineblock "><strong>Guiomar Garcia-Cabellos</strong> and </span><span class="inlineblock "><strong>Sinead Morris</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 106; <a href="https://doi.org/10.3390/beverages10040106">https://doi.org/10.3390/beverages10040106</a> - 5 Nov 2024 </div> Viewed by 646 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/106/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings suggest that it also holds importance for distilled spirits. The expanding Irish distilling sector is shifting towards local raw materials such as wheat and rye, driven by regulatory changes, economic benefits, and consumer demand for sustainable local products. This research examines the effects of wheat variety, geographical location, and harvest year on grain composition and volatile composition of the new make spirit. For this study, twenty lab-scale wheat whiskey samples were produced from five different wheat varieties grown at two different locations in Ireland over two consecutive years. The wheat samples were analysed for grain composition and the volatile profiling of new make spirit samples by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS). A total of fifty-one volatile compounds were detected, with ethanol, ethyl acetate, phenyl ethyl alcohol, and 3-methyl-1-butanol being predominant. Principal component analysis revealed that both the harvest year and geographical location moderately influenced the volatile compound distribution of the new make spirit, which is explained by a 43.25% variance. ANOVA analysis revealed that grain composition was significantly influenced by harvest year, location, and wheat variety. The 2020 samples showed higher protein and β-glucan content, whereas samples from the location Tipperary had higher starch content. This study indicates that terroir—specifically seasons (year) and geography (location)—affects the characteristics of wheat-based Irish whiskey, highlighting opportunities for distillers to differentiate their products by leveraging local environmental factors. <a href="/2306-5710/10/4/106">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Topic <a href="/topics/K95102U32T">Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/106/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1514383"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1514383"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1514383" data-cycle-prev="#prev1514383" data-cycle-progressive="#images1514383" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1514383-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00106/article_deploy/html/images/beverages-10-00106-g001-550.jpg?1730803175" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1514383" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1514383-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00106/article_deploy/html/images/beverages-10-00106-g002-550.jpg?1730803176'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1514383-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00106/article_deploy/html/images/beverages-10-00106-g003-550.jpg?1730803178'><p>Figure 3</p></div></script></div></div><div id="article-1514383-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00106/article_deploy/html/images/beverages-10-00106-g001-550.jpg?1730803175" title=" <strong>Figure 1</strong><br/> <p>PCA Bi plot of separation based on the volatile profile (samples + volatiles); sample IDs present in <a href="#beverages-10-00106-t0A1" class="html-table">Table A1</a>.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/106'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00106/article_deploy/html/images/beverages-10-00106-g002-550.jpg?1730803176" title=" <strong>Figure 2</strong><br/> <p>PCA plot and groups of spirit according to harvest year (2020 and 2021).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/106'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00106/article_deploy/html/images/beverages-10-00106-g003-550.jpg?1730803178" title=" <strong>Figure 3</strong><br/> <p>PCA plot and groups of spirits according to location (Carlow and Tipperary).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/106'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1508214" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 17 pages, 3510 KiB   </span> <a href="/2306-5710/10/4/105/pdf?version=1730110108" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/105">Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine</a> <div class="authors"> by <span class="inlineblock "><strong>Francesco Tedesco</strong>, </span><span class="inlineblock "><strong>Rocchina Pietrafesa</strong>, </span><span class="inlineblock "><strong>Gabriella Siesto</strong>, </span><span class="inlineblock "><strong>Carmen Scieuzo</strong>, </span><span class="inlineblock "><strong>Rosanna Salvia</strong>, </span><span class="inlineblock "><strong>Patrizia Falabella</strong> and </span><span class="inlineblock "><strong>Angela Capece</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 105; <a href="https://doi.org/10.3390/beverages10040105">https://doi.org/10.3390/beverages10040105</a> - 28 Oct 2024 </div> Viewed by 538 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/105/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial efficiency of chitosan from crustaceans and insects (<i>Hermetia illucens</i>) against non-<i>Saccharomyces</i> yeasts in wine. For this aim, the first step was to evaluate the effect of crustacean chitosan, tested both alone and in combination with low sulphur dioxide (SO<sub>2</sub>) concentrations, on the cell viability of 20 non-<i>Saccharomyces</i> strains in the first step of fermentations inoculated with each strain. Furthermore, the strain resistance to crustacean- and insect-based chitosan was evaluated in agarized media, together with the addition of different antimicrobial concentrations. Finally, the efficiency of different antimicrobial treatments was evaluated during laboratory-scale fermentations inoculated with a selected <i>S. cerevisiae</i> strain. The tested strains exhibited medium/high resistance to the chitosan; in some cases, the behaviour varied in the function of species/strain, and only four strains exhibited different resistance levels, depending on the chitosan source. The addition of chitosan alone during fermentation inoculated with <i>S. cerevisiae</i> showed lower antimicrobial activity than SO<sub>2</sub>, but the combined use with SO<sub>2</sub> showed a better effect than chitosan alone. The evaluation of the suitability of chitosan obtained from a sustainable source, such as insects, will allow us to give new information on the future applications of this natural compound for the production of wine with low sulphite content. <a href="/2306-5710/10/4/105">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/beverage_technology_fermentation_microbiology">Beverage Technology Fermentation and Microbiology</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/105/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1508214"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1508214"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1508214" data-cycle-prev="#prev1508214" data-cycle-progressive="#images1508214" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1508214-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-ag-550.jpg?1730110213" alt="" style="border: 0;"><p>Graphical abstract</p></div><script id="images1508214" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1508214-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g001-550.jpg?1730110209'><p>Figure 1</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1508214-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g002-550.jpg?1730110210'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1508214-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g003-550.jpg?1730110212'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1508214-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g004-550.jpg?1730110213'><p>Figure 4</p></div></script></div></div><div id="article-1508214-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-ag-550.jpg?1730110213" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/105'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g001-550.jpg?1730110209" title=" <strong>Figure 1</strong><br/> <p>Non-<span class="html-italic">Saccharomyces</span> resistance level to commercial and insect-based chitosan, measured on agarized grape must.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/105'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g002-550.jpg?1730110210" title=" <strong>Figure 2</strong><br/> <p>Sugar consumption (solid line) and ethanol production (dashed lines) during inoculated fermentations at laboratory scale containing different antimicrobials: 50 mg/L of SO<sub>2</sub> (50 SO<sub>2</sub>); 100 mg/L of commercial chitosan (100 K); 100 mg/L of insect-based chitosan (100 PE); 20 mg/L of SO<sub>2</sub> and 100 mg/L of commercial chitosan (20 SO<sub>2</sub> + 100 K); 20 mg/L of SO<sub>2</sub> and 100 mg/L of insect-based chitosan (20 SO<sub>2</sub> + 100 PE).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/105'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g003-550.jpg?1730110212" title=" <strong>Figure 3</strong><br/> <p>Viable cell population of non-<span class="html-italic">Saccharomyces</span> (<b>A</b>) and <span class="html-italic">S. cerevisiae</span> (<b>B</b>) yeasts detected at different times of fermentation inoculated with <span class="html-italic">S. cerevisiae</span> 4LBI-3 and containing different antimicrobials: 50 mg/L of SO<sub>2</sub> (50 SO<sub>2</sub>); 100 mg/L of commercial chitosan (100 K); 100 mg/L of insect-based chitosan (100 PE); 20 mg/L of SO<sub>2</sub> and 100 mg/L of commercial chitosan (20 SO<sub>2</sub> + 100 K); 20 mg/L of SO<sub>2</sub> and 100 mg/L of insect-based chitosan (20 SO<sub>2</sub> + 100 PE). Data are the means of duplicate experiments ± standard deviation. Letters on plot bars indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) among various treatments.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/105'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00105/article_deploy/html/images/beverages-10-00105-g004-550.jpg?1730110213" title=" <strong>Figure 4</strong><br/> <p>Colour intensity and hue of wine produced with the use of different antimicrobial treatments: 50 mg/L of SO<sub>2</sub> (50 SO<sub>2</sub>); 100 mg/L of commercial chitosan (100 K); 100 mg/L of insect-based chitosan (100 PE); 20 mg/L of SO<sub>2</sub> and 100 mg/L of commercial chitosan (20 SO<sub>2</sub> + 100 K); 20 mg/L of SO<sub>2</sub> and 100 mg/L of insect-based chitosan (20 SO<sub>2</sub> + 100 PE). Data are the means of duplicate experiments ± standard deviation. Letters on plot bars indicate significant differences (<span class="html-italic">p</span> &lt; 0.05) among various treatments. Lowercase letters indicate differences in colour intensity and capital letters indicate differences in hue.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/105'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1508179" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1508179" aria-controls="drop-supplementary-1508179" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1508179" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/104/s1?version=1730109020"> Supplementary File 1 (ZIP, 147 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 21 pages, 3994 KiB   </span> <a href="/2306-5710/10/4/104/pdf?version=1730109020" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Supplementation of Chlorella vulgaris Extracts During Brewing: The Effects on Fermentation Properties, Phytochemical Activity and the Abundance of Volatile Organic Compounds" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/104">Supplementation of <i>Chlorella vulgaris</i> Extracts During Brewing: The Effects on Fermentation Properties, Phytochemical Activity and the Abundance of Volatile Organic Compounds</a> <div class="authors"> by <span class="inlineblock "><strong>Queency N. Okechukwu</strong>, </span><span class="inlineblock "><strong>Parise Adadi</strong> and </span><span class="inlineblock "><strong>Elena G. Kovaleva</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 104; <a href="https://doi.org/10.3390/beverages10040104">https://doi.org/10.3390/beverages10040104</a> - 28 Oct 2024 </div> Viewed by 745 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> <i>Chlorella vulgaris</i>, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of <i>C. vulgaris</i> extracts on fermentation kinetics, sensory characteristics, phytochemical composition, antioxidant activity, <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/104/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> <i>Chlorella vulgaris</i>, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of <i>C. vulgaris</i> extracts on fermentation kinetics, sensory characteristics, phytochemical composition, antioxidant activity, and the abundance of volatile organic compounds (VOCs) in treated versus control beers. The bioactive compounds from <i>C. vulgaris</i> were extracted using an ultrasound-assisted method with water as the solvent. A German Pilsner-style lager beer (GPB) was brewed and supplemented with 0.5, 1, and 5 g/L of <i>C. vulgaris</i> extracts prior to primary fermentation. Yeast viability, °Brix, and pH levels were monitored to assess fermentation progress. Phytochemical composition was analyzed by quantifying total polyphenols and flavonoids. The antioxidant activity of the beer was evaluated using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>●</sup>) and hydrogen peroxide assays. The addition of <i>C. vulgaris</i> extracts resulted in increased yeast viability and slight variations in gravity during the 7-day fermentation period. Moreover, the beers supplemented with <i>C. vulgaris</i> extracts demonstrated higher levels of total polyphenols, flavonoids, and antioxidant activity compared to the GPB. Specific volatile organic compounds, including 2-methyl-1-propanol, 1-hexanol, isopentyl hexanoate, 2-methylpropyl octanoate, β-myrcene, and geranyl acetate, were significantly more abundant (<i>p</i> < 0.05) in the treated beers than in the control. Sensory evaluations revealed a favorable impact of the treatment on aroma scores compared to the GPB. Overall, the findings indicate that <i>C. vulgaris</i> extracts could be a valuable ingredient for developing functional beers with enhanced health benefits, particularly regarding antioxidant activity. Additionally, the results underscore the importance of exploring innovative approaches that utilize natural sources like <i>Chlorella</i> to enrich the nutritional profile and sensory qualities of fermented products. <a href="/2306-5710/10/4/104">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/104/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1508179"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1508179"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1508179" data-cycle-prev="#prev1508179" data-cycle-progressive="#images1508179" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1508179-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g001-550.jpg?1730109105" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1508179" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1508179-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g002-550.jpg?1730109105'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1508179-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g003-550.jpg?1730109106'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1508179-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g004-550.jpg?1730109107'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1508179-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g005-550.jpg?1730109110'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1508179-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g006-550.jpg?1730109112'><p>Figure 6</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1508179-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g007-550.jpg?1730109115'><p>Figure 7</p></div> --- <div class='openpopupgallery' data-imgindex='7' data-target='article-1508179-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g008-550.jpg?1730109117'><p>Figure 8</p></div></script></div></div><div id="article-1508179-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g001-550.jpg?1730109105" title=" <strong>Figure 1</strong><br/> <p>Yeast cells in suspension during wort fermentation supplemented with various concentrations of <span class="html-italic">Chlorella</span> extract including a control. The results shown are means of three fermentation replicates ± standard deviation. CEW1 = 0.5 g/L, CEW2 = 1 g/L, CEW3 = 5 g/L, GPW = control without added <span class="html-italic">Chlorella</span> extract. The asterisk (*) denotes a significant difference (<span class="html-italic">p</span> &lt; 0.05) by Tukey post hoc multiple comparison test.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g002-550.jpg?1730109105" title=" <strong>Figure 2</strong><br/> <p>Wort gravity (°Bx) during fermentation over time for four different treatments (where GPW, German pilsner wort; CEW, <span class="html-italic">Chlorella</span> extract wort (CEW1 = 0.5 g/L <span class="html-italic">Chlorella</span> extract, CEW2 = 1 g/L <span class="html-italic">Chlorella</span> extract, CEW3 = 5 g/L <span class="html-italic">Chlorella</span> extract). The results shown are means of three fermentation replicates ± standard deviation. The asterisk (*) denotes a significant difference (<span class="html-italic">p</span> &lt; 0.05) by Tukey post hoc multiple comparison test.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g003-550.jpg?1730109106" title=" <strong>Figure 3</strong><br/> <p>Change in pH during fermentation under the three treatment conditions including a control. CEW1 = 0.5 g/L, CEW2 = 1 g/L, CEW3 = 5 g/L, GPW = control without added <span class="html-italic">Chlorella</span> extract. The results shown are means ± standard deviation of triplicate measurements.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g004-550.jpg?1730109107" title=" <strong>Figure 4</strong><br/> <p>Scores of sensory properties of final beers. The results shown are means of three fermentation replicates. The multiple asterisks (***) denote significant difference (<span class="html-italic">p</span> &lt; 0.05) observed for aroma between CEB3 and GPB. The results shown are means of three fermentation replicates ± standard deviation. Where CEB = <span class="html-italic">Chlorella</span> extract beer (CEB1 = 0.5 g/L, CEB2 = 1 g/L, CEB3 = 5 g/L), GPB = control German pilsner beer.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g005-550.jpg?1730109110" title=" <strong>Figure 5</strong><br/> <p>The principal component analysis (PCA) biplot of the abundance of VOCs in beer brewed with various concentration of <span class="html-italic">Chlorella</span> extract including a control. The volatile compound numbers (in red) are the same as in <a href="#beverages-10-00104-t003" class="html-table">Table 3</a>.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g006-550.jpg?1730109112" title=" <strong>Figure 6</strong><br/> <p>The Partial Least Squares discriminant analysis (PLS-DA) scores plot of the abundance of VOCs in beer brewed with various concentration of <span class="html-italic">Chlorella</span> extract including a control.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g007-550.jpg?1730109115" title=" <strong>Figure 7</strong><br/> <p>The variable importance of projection (VIP) scores of the abundance of VOCs in beer brewed with various concentration of <span class="html-italic">Chlorella</span> extract including a control. The volatile compound numbers are the same as in <a href="#beverages-10-00104-t003" class="html-table">Table 3</a>.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00104/article_deploy/html/images/beverages-10-00104-g008-550.jpg?1730109117" title=" <strong>Figure 8</strong><br/> <p>The heatmap of the abundance of VOCs in beer brewed with various concentration of <span class="html-italic">Chlorella</span> extract including a control. The volatile compound numbers are the same as in <a href="#beverages-10-00104-t003" class="html-table">Table 3</a>.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/104'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1505827" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1505827" aria-controls="drop-supplementary-1505827" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1505827" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/103/s1?version=1730199045"> Supplementary File 1 (ZIP, 98 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 17 pages, 4155 KiB   </span> <a href="/2306-5710/10/4/103/pdf?version=1730432652" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/103">Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods</a> <div class="authors"> by <span class="inlineblock "><strong>Arnau Just-Borràs</strong>, </span><span class="inlineblock "><strong>Monserrat Alday-Hernández</strong>, </span><span class="inlineblock "><strong>Aitor García-Roldán</strong>, </span><span class="inlineblock "><strong>Marco Bustamante</strong>, </span><span class="inlineblock "><strong>Jordi Gombau</strong>, </span><span class="inlineblock "><strong>Pedro Cabanillas</strong>, </span><span class="inlineblock "><strong>Nicolas Rozès</strong>, </span><span class="inlineblock "><strong>Joan Miquel Canals</strong> and </span><span class="inlineblock "><strong>Fernando Zamora</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 103; <a href="https://doi.org/10.3390/beverages10040103">https://doi.org/10.3390/beverages10040103</a> - 24 Oct 2024 </div> Viewed by 530 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Sparkling wines produced using the ancestral method, also known as <i>Pét-Nats</i>, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/103/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Sparkling wines produced using the ancestral method, also known as <i>Pét-Nats</i>, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and sensory characteristics of a representative selection of commercial sparkling wines produced using the ancestral and traditional methods. Ancestral sparkling wines were more heterogeneous than traditional sparkling wines, as some of them showed lower internal pressure, higher turbidity, higher color intensity and lower effervescence. These differences are probably due to the fact that the protocol for making sparkling wines using the ancestral method is not as well defined as that for traditional sparkling wines. However, the ancestral method has the advantage of being able to work with riper grapes and a lower sulfur dioxide dosage. <a href="/2306-5710/10/4/103">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/beverages/special_issues/440S9AWLY8 ">Sparkling Wines</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/103/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1505827"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1505827"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1505827" data-cycle-prev="#prev1505827" data-cycle-progressive="#images1505827" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1505827-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g001-550.jpg?1730432748" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1505827" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g002-550.jpg?1730432749'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g003-550.jpg?1730432751'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g004-550.jpg?1730432752'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g005-550.jpg?1730432753'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g006-550.jpg?1730432754'><p>Figure 6</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g007-550.jpg?1730432755'><p>Figure 7</p></div> --- <div class='openpopupgallery' data-imgindex='7' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g008-550.jpg?1730432757'><p>Figure 8</p></div> --- <div class='openpopupgallery' data-imgindex='8' data-target='article-1505827-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g009-550.jpg?1730432759'><p>Figure 9</p></div></script></div></div><div id="article-1505827-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g001-550.jpg?1730432748" title=" <strong>Figure 1</strong><br/> <p>Box plots for standard parameters of sparkling wines elaborated by ancestral (A, <span class="html-italic">n</span> = 11) or traditional (T, <span class="html-italic">n</span> = 9) methods. The presence of an asterisk indicates the existence of significant differences at <span class="html-italic">p</span> &lt; 0.05.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g002-550.jpg?1730432749" title=" <strong>Figure 2</strong><br/> <p>Box plots for organic acids of sparkling wines elaborated by ancestral (A, <span class="html-italic">n</span> = 11) or traditional (T, <span class="html-italic">n</span> = 9) methods. The presence of an asterisk indicates the existence of significant differences at <span class="html-italic">p</span> &lt; 0.05.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g003-550.jpg?1730432751" title=" <strong>Figure 3</strong><br/> <p>Box plots for color coordinates (<b>A</b>–<b>C</b>) and the palette of colors in RGB signals (<b>D</b>) of sparkling wines elaborated by ancestral (A, <span class="html-italic">n</span> = 11) or traditional (T, <span class="html-italic">n</span> = 9) methods. The presence of an asterisk indicates the existence of significant difference.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g004-550.jpg?1730432752" title=" <strong>Figure 4</strong><br/> <p>Box plots for proteins and peptides of sparkling wines elaborated by ancestral (A, <span class="html-italic">n</span> = 11) or traditional (T, <span class="html-italic">n</span> = 9) methods. The presence of an asterisk indicates the existence of significant differences at <span class="html-italic">p</span> &lt; 0.05.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g005-550.jpg?1730432753" title=" <strong>Figure 5</strong><br/> <p>Box plots for polysaccharides and oligosaccharides of sparkling wines elaborated by ancestral (A, <span class="html-italic">n</span> = 11) or traditional (T, <span class="html-italic">n</span> = 9) methods. The presence of an asterisk indicates the existence of significant differences at <span class="html-italic">p</span> &lt; 0.05.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g006-550.jpg?1730432754" title=" <strong>Figure 6</strong><br/> <p>Box plots for volatile substances of sparkling wines elaborated by ancestral (A, <span class="html-italic">n</span> = 11) or traditional (T, <span class="html-italic">n</span> = 9) methods. The presence of an asterisk indicates the existence of significant differences at <span class="html-italic">p</span> &lt; 0.05.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g007-550.jpg?1730432755" title=" <strong>Figure 7</strong><br/> <p>Box plots for the foaming properties of sparkling wines elaborated by ancestral (A, <span class="html-italic">n</span> = 11) or traditional (T, <span class="html-italic">n</span> = 9) methods. The presence of an asterisk indicates the existence of significant differences at <span class="html-italic">p</span> &lt; 0.05.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g008-550.jpg?1730432757" title=" <strong>Figure 8</strong><br/> <p>Spider web chart for the sensorial analysis results. The average value for each one of the sensory attributes is indicated by a continuous line, whereas the standard deviation is shown as a shadowed ring surrounding it.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00103/article_deploy/html/images/beverages-10-00103-g009-550.jpg?1730432759" title=" <strong>Figure 9</strong><br/> <p>Plot of varimax-rotated principal component analysis for the different sparkling wines. Orange points: ancestral sparkling wines. Blue points: traditional sparkling wines.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/103'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1503899" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1503899" aria-controls="drop-supplementary-1503899" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1503899" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/102/s1?version=1729589794"> Supplementary File 1 (ZIP, 1902 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 19 pages, 2857 KiB   </span> <a href="/2306-5710/10/4/102/pdf?version=1729589794" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Fermentative and Enological Features of Saccharomyces cerevisiae Populations Generated Through Adaptive Laboratory Evolution" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/102">Fermentative and Enological Features of <i>Saccharomyces cerevisiae</i> Populations Generated Through Adaptive Laboratory Evolution</a> <div class="authors"> by <span class="inlineblock "><strong>Maria Mavrommati</strong>, </span><span class="inlineblock "><strong>Stefania Christofi</strong>, </span><span class="inlineblock "><strong>Stamatina Kallithraka</strong>, </span><span class="inlineblock "><strong>Seraphim Papanikolaou</strong> and </span><span class="inlineblock "><strong>George Aggelis</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 102; <a href="https://doi.org/10.3390/beverages10040102">https://doi.org/10.3390/beverages10040102</a> - 22 Oct 2024 </div> Viewed by 642 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved <i>Saccharomyces cerevisiae</i> populations with improved fermentative abilities compared to their parental strains in synthetic broths. Herein, we evaluated <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/102/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved <i>Saccharomyces cerevisiae</i> populations with improved fermentative abilities compared to their parental strains in synthetic broths. Herein, we evaluated the qualities of the abovementioned evolved populations under real winemaking conditions, using the grape musts Assyrtiko and Roditis. The ethanol-tolerant populations evolved solely with glucose delayed to complete the fermentation due to slow fructose assimilation, albeit showing improved ethanol yields, compared to their parental strains. The volatile compounds of the evolved populations were significantly different from those of parental strains. Statistically significant differences were observed in the organoleptic profiles between the evolved populations’ and parental strains’ wines. Notably, wine from one evolved population (BLR200) was rated higher in overall aroma and quality. This study supports the magnitude of ALE strategies for the generation of novel wine yeasts. <a href="/2306-5710/10/4/102">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/102/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1503899"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1503899"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1503899" data-cycle-prev="#prev1503899" data-cycle-progressive="#images1503899" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1503899-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-ag-550.jpg?1729589901" alt="" style="border: 0;"><p>Graphical abstract</p></div><script id="images1503899" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1503899-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g001-550.jpg?1729589888'><p>Figure 1</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1503899-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g002-550.jpg?1729589891'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1503899-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g003a-550.jpg?1729589894'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1503899-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g003b-550.jpg?1729589897'><p>Figure 3 Cont.</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1503899-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g004-550.jpg?1729589900'><p>Figure 4</p></div></script></div></div><div id="article-1503899-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-ag-550.jpg?1729589901" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/102'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g001-550.jpg?1729589888" title=" <strong>Figure 1</strong><br/> <p>Glucose and fructose consumption (g/L) and ethanol and glycerol production (g/L) of parental strains <span class="html-italic">S. cerevisiae</span> CFB (<b>a</b>) and <span class="html-italic">S. cerevisiae</span> BLR (<b>d</b>) and evolved populations CFB100 (<b>b</b>) and BLR100 (<b>e</b>) in Assyrtiko I grape must. Comparisons of glucose and fructose uptake rates between parental strains and evolved populations are also presented (<b>c</b>,<b>f</b>). Spontaneous fermentation is also shown (<b>g</b>).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/102'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g002-550.jpg?1729589891" title=" <strong>Figure 2</strong><br/> <p>Glucose and fructose consumption (g/L) and ethanol and glycerol production (g/L) of parental strains <span class="html-italic">S. cerevisiae</span> CFB (<b>a</b>) and <span class="html-italic">S. cerevisiae</span> BLR (<b>d</b>) and evolved populations CFB100 (<b>b</b>) and BLR100 (<b>e</b>) in Roditis I grape must. Comparisons of glucose and fructose uptake rates between parental strains and evolved populations are also presented (<b>c</b>,<b>f</b>). Spontaneous fermentation is also shown (<b>g</b>).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/102'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g003a-550.jpg?1729589894" title=" <strong>Figure 3</strong><br/> <p>Percentage content of volatile compounds in Assyrtiko II wines of the present study. Different letters in each column evince significant statistical differences (<span class="html-italic">p</span> &lt; 0.05) between different volatile compounds.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/102'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g003b-550.jpg?1729589897" title=" <strong>Figure 3 Cont.</strong><br/> <p>Percentage content of volatile compounds in Assyrtiko II wines of the present study. Different letters in each column evince significant statistical differences (<span class="html-italic">p</span> &lt; 0.05) between different volatile compounds.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/102'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00102/article_deploy/html/images/beverages-10-00102-g004-550.jpg?1729589900" title=" <strong>Figure 4</strong><br/> <p>Organoleptic profile of wines produced by parental strains and evolved population from Assyrtiko II grape must. * Samples differ significantly (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/102'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1503884" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 15 pages, 638 KiB   </span> <a href="/2306-5710/10/4/101/pdf?version=1729589159" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="The Comparison and Brewing Value of Saaz Hop Pedigree" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/101">The Comparison and Brewing Value of Saaz Hop Pedigree</a> <div class="authors"> by <span class="inlineblock "><strong>Jana Olšovská</strong>, </span><span class="inlineblock "><strong>Lenka Straková</strong>, </span><span class="inlineblock "><strong>Vladimír Nesvadba</strong>, </span><span class="inlineblock "><strong>Tomáš Vrzal</strong> and </span><span class="inlineblock "><strong>Jaroslav Přikryl</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 101; <a href="https://doi.org/10.3390/beverages10040101">https://doi.org/10.3390/beverages10040101</a> - 22 Oct 2024 </div> Viewed by 571 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The well-known hop variety, Saaz, which gives the Pilsner lager beer its characteristic hop aroma, may be threatened by climate change in the future. Therefore, new Saaz-related hop varieties, including Saaz Late, Saaz Brilliant, Saaz Comfort, and Saaz Shine, were recently bred. A <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/101/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The well-known hop variety, Saaz, which gives the Pilsner lager beer its characteristic hop aroma, may be threatened by climate change in the future. Therefore, new Saaz-related hop varieties, including Saaz Late, Saaz Brilliant, Saaz Comfort, and Saaz Shine, were recently bred. A comparison study was carried out to evaluate whether these varieties are acceptable for traditional lagers. For this purpose, sensorial and chemical analyses of hops and related beers, namely, an analysis of hop resins and oils, were performed. Sensory profiles of Saaz varieties are very similar (fine, hoppy aroma; floral; herbal), except for Saaz Comfort, which has a slightly higher aroma intensity, and Saaz Shine, which has the most noticeable fruity scent, with traces of citrus. The chemical profiles are also very similar, with α-humulene, β-pinene, (E)-β-farnesene, β-caryophyllene, and myrcene being the most abundant. Decoction mashing and kettle hopping technology with bottom fermentation show that the compared varieties result in very similar lager beers with hoppy, floral, herbal, fruity, and spicy aromas. Typical hop oils include farnesol, linalool, methyl geranate, β-pinene, and limonene. The high concentration of farnesol in beer correlates with the concentrations of (E)-β-farnesene and farnesol in hops. New Saaz varieties are widely used to produce Pilsner lager without affecting the traditional sensory aroma of this widespread style. Varieties have a higher yield of approximately 25% and bitter acid concentrations of approximately 15%, with Saaz Comfort comprising approximately 100%. Furthermore, the concentration of hop oils is approximately 40% higher in Saaz Shine than a traditional Saaz variety. Moreover, Saaz Shine and Saaz Comfort have very good resistance to drought, which is an important property from a climate change perspective. <a href="/2306-5710/10/4/101">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/101/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1503884"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1503884"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1503884" data-cycle-prev="#prev1503884" data-cycle-progressive="#images1503884" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1503884-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00101/article_deploy/html/images/beverages-10-00101-ag-550.jpg?1729589252" alt="" style="border: 0;"><p>Graphical abstract</p></div><script id="images1503884" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1503884-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00101/article_deploy/html/images/beverages-10-00101-g001-550.jpg?1729589249'><p>Figure 1</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1503884-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00101/article_deploy/html/images/beverages-10-00101-g002-550.jpg?1729589250'><p>Figure 2</p></div></script></div></div><div id="article-1503884-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00101/article_deploy/html/images/beverages-10-00101-ag-550.jpg?1729589252" title=" <strong>Graphical abstract</strong><br/><strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/101'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00101/article_deploy/html/images/beverages-10-00101-g001-550.jpg?1729589249" title=" <strong>Figure 1</strong><br/> <p>Principal component analysis of Saaz varieties and their hop oil content.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/101'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00101/article_deploy/html/images/beverages-10-00101-g002-550.jpg?1729589250" title=" <strong>Figure 2</strong><br/> <p>Principal component analysis of single-hopped beers by relative Saaz varieties and their hop oil content.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/101'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1503348" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 17 pages, 1375 KiB   </span> <a href="/2306-5710/10/4/100/pdf?version=1729512703" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Review</span></div> <a class="title-link" href="/2306-5710/10/4/100">Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake</a> <div class="authors"> by <span class="inlineblock "><strong>Angela D’Amico</strong>, </span><span class="inlineblock "><strong>Carla Buzzanca</strong>, </span><span class="inlineblock "><strong>Enrica Pistorio</strong>, </span><span class="inlineblock "><strong>Maria Grazia Melilli</strong> and </span><span class="inlineblock "><strong>Vita Di Stefano</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 100; <a href="https://doi.org/10.3390/beverages10040100">https://doi.org/10.3390/beverages10040100</a> - 21 Oct 2024 </div> Viewed by 1223 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/100/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers’ tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants. <a href="/2306-5710/10/4/100">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/beverages/special_issues/AOH823IY48 ">Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/100/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1503348"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1503348"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1503348" data-cycle-prev="#prev1503348" data-cycle-progressive="#images1503348" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1503348-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00100/article_deploy/html/images/beverages-10-00100-g001-550.jpg?1729512805" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1503348" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1503348-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00100/article_deploy/html/images/beverages-10-00100-g002-550.jpg?1729512806'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1503348-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00100/article_deploy/html/images/beverages-10-00100-g003-550.jpg?1729512806'><p>Figure 3</p></div></script></div></div><div id="article-1503348-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00100/article_deploy/html/images/beverages-10-00100-g001-550.jpg?1729512805" title=" <strong>Figure 1</strong><br/> <p>Main functions of probiotics in human health.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/100'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00100/article_deploy/html/images/beverages-10-00100-g002-550.jpg?1729512806" title=" <strong>Figure 2</strong><br/> <p>Main production steps of probiotic fruit juices.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/100'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00100/article_deploy/html/images/beverages-10-00100-g003-550.jpg?1729512806" title=" <strong>Figure 3</strong><br/> <p>Strategies generally used for improving probiotics’ viability.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/100'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1502539" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <a data-dropdown="drop-supplementary-1502539" aria-controls="drop-supplementary-1502539" aria-expanded="false" title="Supplementary Material"> <i class="material-icons">attachment</i> </a> <div id="drop-supplementary-1502539" class="f-dropdown label__btn__dropdown label__btn__dropdown--wide" data-dropdown-content aria-hidden="true" tabindex="-1"> Supplementary material: <br/> <a href="/2306-5710/10/4/99/s1?version=1729347631"> Supplementary File 1 (ZIP, 276 KiB) </a><br/> </div> </div> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 15 pages, 1020 KiB   </span> <a href="/2306-5710/10/4/99/pdf?version=1729508293" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Cider Terroir: Influence of Regionality on Australian Apple Cider Quality" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/99">Cider Terroir: Influence of Regionality on Australian Apple Cider Quality</a> <div class="authors"> by <span class="inlineblock "><strong>Madeleine L. Way</strong>, </span><span class="inlineblock "><strong>Joanna E. Jones</strong>, </span><span class="inlineblock "><strong>Ian Hunt</strong>, </span><span class="inlineblock "><strong>Robert G. Dambergs</strong> and </span><span class="inlineblock "><strong>Nigel D. Swarts</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 99; <a href="https://doi.org/10.3390/beverages10040099">https://doi.org/10.3390/beverages10040099</a> - 19 Oct 2024 </div> Viewed by 781 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/99/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine major growing regions across Australia over two seasons. Ciders produced from these apples were analysed for base quality characteristics, including total phenolic content (TPC), pH, total soluble solids (TSS) and titratable acidity (TA). Across both seasons, region had a significant influence on TPC, with the region model explaining approximately 25% of the variation in TPC. TSS and TA were significantly influenced by an interaction between variety and region, with the model accounting for approximately 60% and 75% of the variation, respectively, over both seasons. An interaction between variety and region influenced pH results in the first season, with only mean effects in the second season. A climate model was developed using average rainfall data and growing degree days (GDDs). Differences in climate accounted for most, but not all, of the regional variation observed in cider quality measurements. These results demonstrate that the apple growing region can significantly impact the resulting cider quality. Such findings are critical for supporting cider producers to make informed decisions when sourcing fruit. <a href="/2306-5710/10/4/99">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/beverages/special_issues/5MDTOEGKE9 ">Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/99/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1502539"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1502539"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1502539" data-cycle-prev="#prev1502539" data-cycle-progressive="#images1502539" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1502539-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00099/article_deploy/html/images/beverages-10-00099-g001-550.jpg?1729508418" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1502539" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1502539-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00099/article_deploy/html/images/beverages-10-00099-g002-550.jpg?1729508421'><p>Figure 2</p></div></script></div></div><div id="article-1502539-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00099/article_deploy/html/images/beverages-10-00099-g001-550.jpg?1729508418" title=" <strong>Figure 1</strong><br/> <p>Base cider chemical parameter means as displayed by region and variety over the two growing seasons of 2018 and 2019. Bars are overall mean for region; points are the mean (n = 4) measurements from each orchard’s variety-specific, individually fermented sample of cider. Regions are displayed as Huon = Huon Valley, Sprey = Spreyton, Narr = Narre Warren, Shep = Shepparton, Batl = Batlow, Adel = Adelaide Hills, Manj = Manjimup, Oran = Orange and Stan = Stanthorpe. Varieties are displayed as Fuji, Gala = Royal Gala and Pink = Pink Lady.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/99'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00099/article_deploy/html/images/beverages-10-00099-g002-550.jpg?1729508421" title=" <strong>Figure 2</strong><br/> <p>Climate key indicators; mean rainfall and GDDs compared by region over the two growing seasons of 2018 and 2019. Bars are overall mean for region, and points are the mean (n = 4) measurements from each orchard’s variety-specific, individually fermented 500 mL sample of cider. Regions are displayed as Huon = Huon Valley, Sprey = Spreyton, Narr = Narre Warren, Shep = Shepparton, Batl = Batlow, Adel = Adelaide Hills, Manj = Manjimup, Oran = Orange and Stan = Stanthorpe. Varieties are displayed as Fuji, Gala = Royal Gala and Pink = Pink Lady.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/99'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1495975" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 9 pages, 741 KiB   </span> <a href="/2306-5710/10/4/98/pdf?version=1728573298" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Pruning and In-Season Canopy Manipulation Affects MidSouth Juice and Wine Phenolic Content" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/98">Pruning and In-Season Canopy Manipulation Affects <i>MidSouth</i> Juice and Wine Phenolic Content</a> <div class="authors"> by <span class="inlineblock "><strong>Haley Williams</strong>, </span><span class="inlineblock "><strong>Eric Stafne</strong>, </span><span class="inlineblock "><strong>Yan Zhang</strong> and </span><span class="inlineblock "><strong>Sam Chang</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 98; <a href="https://doi.org/10.3390/beverages10040098">https://doi.org/10.3390/beverages10040098</a> - 10 Oct 2024 </div> Viewed by 668 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Low total soluble solids and high titratable acidity limit <i>MidSouth</i> use as a varietal red wine grape. While canopy management practices were reported not to have enough of an effect on these primary metabolites, they could potentially improve <i>MidSouth</i> secondary metabolites, broadening its <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/98/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Low total soluble solids and high titratable acidity limit <i>MidSouth</i> use as a varietal red wine grape. While canopy management practices were reported not to have enough of an effect on these primary metabolites, they could potentially improve <i>MidSouth</i> secondary metabolites, broadening its potential as a wine grape. Two studies assessed the effects of different canopy management treatments on monomeric anthocyanin pigments and total phenolic content in <i>MidSouth</i> juice and wine. The first study compared early pruning, early pruning with leaf removal, normal pruning with leaf removal, and normal pruning. Early pruning with leaf removal showed higher total phenolics in juice and wine in 2021 but lower levels in 2020. The second study evaluated leaf removal, shoot thinning, or neither leaf removal nor shoot thinning. Leaf removal resulted in higher anthocyanins and total phenolics in 2021 juice, while shoot thinning increased total phenolics in 2021 juice and both anthocyanins and phenolics in 2021 wine. Shoot thinning demonstrated the most consistent improvement in phenolic content. <i>MidSouth</i> grapes can produce a range of wine phenolic content, depending on canopy management and postharvest treatment. Further investigation is needed to understand yearly variations and optimize <i>MidSouth</i> for regional red wine production. <a href="/2306-5710/10/4/98">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/Wine_Spirits_Oenological_Products">Wine, Spirits and Oenological Products</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/98/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="absgraph cycle-slideshow"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1495975-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00098/article_deploy/html/images/beverages-10-00098-g001-550.jpg?1728573494" alt="" style="border: 0;"><p>Figure 1</p></div></div></div><div id="article-1495975-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00098/article_deploy/html/images/beverages-10-00098-g001-550.jpg?1728573494" title=" <strong>Figure 1</strong><br/> <p>Flow diagram of the treatment of <span class="html-italic">MidSouth</span> grapes after harvesting in 2020 and 2021.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/98'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1492828" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 12 pages, 745 KiB   </span> <a href="/2306-5710/10/4/97/pdf?version=1728122940" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="The Importance of Cleaning and Sanitation in Homebrewing" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Review</span></div> <a class="title-link" href="/2306-5710/10/4/97">The Importance of Cleaning and Sanitation in Homebrewing</a> <div class="authors"> by <span class="inlineblock "><strong>Kristina Habschied</strong>, </span><span class="inlineblock "><strong>Vinko Krstanović</strong> and </span><span class="inlineblock "><strong>Krešimir Mastanjević</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 97; <a href="https://doi.org/10.3390/beverages10040097">https://doi.org/10.3390/beverages10040097</a> - 5 Oct 2024 </div> Viewed by 680 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/97/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers need to employ more effort than the standardized brewing industry. Cleaning and sanitation ask for a meticulous and thorough, almost perfect cleaning and sanitation pattern in order to ensure healthy fermentation and safe beer. The implementation of cleaning and sanitation methods can greatly prolong the lifespan of kegged or bottled beer and accent the excellent aromas and taste of homebrewed beer. Since there is a lack of scientific literature concerning this aspect of brewing, this paper is conceptualized as a review that covers all the major concerning/hazardous points in homebrewing and summarizes potential actions to maximize cleaning and sanitation efficiency in the homebrewing process. <a href="/2306-5710/10/4/97">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Special Issue <a href=" /journal/beverages/special_issues/203276K424 ">Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/97/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1492828"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1492828"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1492828" data-cycle-prev="#prev1492828" data-cycle-progressive="#images1492828" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1492828-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00097/article_deploy/html/images/beverages-10-00097-g001-550.jpg?1728123009" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1492828" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1492828-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00097/article_deploy/html/images/beverages-10-00097-g002-550.jpg?1728123009'><p>Figure 2</p></div></script></div></div><div id="article-1492828-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00097/article_deploy/html/images/beverages-10-00097-g001-550.jpg?1728123009" title=" <strong>Figure 1</strong><br/> <p>Homebrewing process from mashing to fermentation.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/97'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00097/article_deploy/html/images/beverages-10-00097-g002-550.jpg?1728123009" title=" <strong>Figure 2</strong><br/> <p>Bottling equipment.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/97'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1492807" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 21 pages, 6186 KiB   </span> <a href="/2306-5710/10/4/96/pdf?version=1728121789" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Flash Vacuum Expansion of Maradol Papaya (Carica papaya L.) for Producing an Antioxidant-Potential Dairy Beverage Fermented by Limosilactobacillus fermentum J24" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/96">Flash Vacuum Expansion of Maradol Papaya (<i>Carica papaya</i> L.) for Producing an Antioxidant-Potential Dairy Beverage Fermented by <i>Limosilactobacillus fermentum</i> J24</a> <div class="authors"> by <span class="inlineblock "><strong>Jesús Ayala Zavala</strong>, </span><span class="inlineblock "><strong>Teresita de Jesús Castillo Romero</strong>, </span><span class="inlineblock "><strong>José Isidro Méndez Romero</strong>, </span><span class="inlineblock "><strong>Lourdes Santiago López</strong>, </span><span class="inlineblock "><strong>Aarón Fernando González Córdova</strong>, </span><span class="inlineblock "><strong>Adrián Hernández Mendoza</strong>, </span><span class="inlineblock "><strong>Belinda Vallejo Cordoba</strong> and </span><span class="inlineblock "><strong>Manuel Vargas Ortiz</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 96; <a href="https://doi.org/10.3390/beverages10040096">https://doi.org/10.3390/beverages10040096</a> - 5 Oct 2024 </div> Viewed by 766 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> This study aimed to evaluate the fermentative capacity of the strain <i>Limosilactobacillus fermentum</i> J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/96/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> This study aimed to evaluate the fermentative capacity of the strain <i>Limosilactobacillus fermentum</i> J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that the dairy beverage with the control puree exhibited higher microbial growth than the FVE puree. Phenolic content increased during fermentation in both formulations. However, the antioxidant capacity was higher in the dairy beverage with control puree. A Pearson correlation analysis revealed a strong positive correlation between microbial load and antioxidant properties in the dairy beverage with control puree. In conclusion, the control puree promoted a higher growth of <i>Limosilactobacillus fermentum</i> J24 and better antioxidant properties in the papaya dairy beverage. These findings lay the groundwork for developing a potential functional dairy beverage based on papaya, effectively utilizing the fruit, reducing pollution, and adding value. This study also opens avenues for further research and development in functional dairy beverages, particularly those incorporating fruit-based ingredients. <a href="/2306-5710/10/4/96">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/beverage_technology_fermentation_microbiology">Beverage Technology Fermentation and Microbiology</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/96/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1492807"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1492807"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1492807" data-cycle-prev="#prev1492807" data-cycle-progressive="#images1492807" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1492807-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g001-550.jpg?1728121893" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1492807" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g002-550.jpg?1728121894'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g003-550.jpg?1728121895'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g004-550.jpg?1728121896'><p>Figure 4</p></div> --- <div class='openpopupgallery' data-imgindex='4' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g005-550.jpg?1728121898'><p>Figure 5</p></div> --- <div class='openpopupgallery' data-imgindex='5' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g006-550.jpg?1728121899'><p>Figure 6</p></div> --- <div class='openpopupgallery' data-imgindex='6' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g007-550.jpg?1728121900'><p>Figure 7</p></div> --- <div class='openpopupgallery' data-imgindex='7' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g008-550.jpg?1728121901'><p>Figure 8</p></div> --- <div class='openpopupgallery' data-imgindex='8' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g009-550.jpg?1728121902'><p>Figure 9</p></div> --- <div class='openpopupgallery' data-imgindex='9' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g010-550.jpg?1728121903'><p>Figure 10</p></div> --- <div class='openpopupgallery' data-imgindex='10' data-target='article-1492807-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g011-550.jpg?1728121904'><p>Figure 11</p></div></script></div></div><div id="article-1492807-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g001-550.jpg?1728121893" title=" <strong>Figure 1</strong><br/> <p><span class="html-italic">Limosilactobacillus fermentum</span> J24 growth during fermentation of different beverages. DBCP = dairy beverage with 5% control puree, DBFP = dairy beverage with 5% FVE puree, BCP = beverage with 5% control puree, BFP = beverage with 5% FVE puree, SM = reconstituted skim milk. The results plotted represent the mean ± SD of three independent experiments with triplicate analysis. Different letters indicate significant differences at the end of fermentation (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g002-550.jpg?1728121894" title=" <strong>Figure 2</strong><br/> <p>Titratable acidity (g of Lactic acid/ L) of different beverages with <span class="html-italic">Limosilactobacillus fermentum</span> J24. DBCP = dairy beverage with 5% control puree, DBFP = dairy beverage with 5% FVE puree, BCP = beverage with 5% control puree, BFP = beverage with 5% FVE puree, SM = reconstituted skim milk. The results plotted represent the mean ± SD of three independent experiments with triplicate analysis. Different letters indicate significant differences at the end of fermentation (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g003-550.jpg?1728121895" title=" <strong>Figure 3</strong><br/> <p>pH changes in different beverages fermented with <span class="html-italic">Limosilactobacillus fermentum</span> J24. DBCP = dairy beverage with 5% control puree, DBFP = dairy beverage with 5% FVE puree, BCP = beverage with 5% control puree, BFP = beverage with 5% FVE puree, SM = reconstituted skim milk. The results plotted represent the mean ± SD of three independent experiments with triplicate analysis. Different letters indicate significant differences at the end of fermentation (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g004-550.jpg?1728121896" title=" <strong>Figure 4</strong><br/> <p>Total phenol content (mg GAE/100 mL) of different beverages fermented with <span class="html-italic">Limosilactobacillus fermentum</span> J24 (37 °C, 12 h). DBCP = dairy beverage with 5% control puree, DBFP = dairy beverage with 5% FVE puree, BCP = beverage with 5% control puree, BFP = beverage with 5% FVE puree, SM = reconstituted skim milk. The results plotted represent the mean ± SD of three independent experiments with triplicate analysis. Different letters indicate significant differences at the end of fermentation (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g005-550.jpg?1728121898" title=" <strong>Figure 5</strong><br/> <p>Antioxidant capacity evaluated by ABTS (m moles TE/100 mL) of different beverages fermented with <span class="html-italic">Limosilactobacillus fermentum</span> J24 (37 °C, 12 h). DBCP = dairy beverage with 5% control puree, DBFP = dairy beverage with 5% FVE puree, BCP = beverage with 5% control puree, BFP = beverage with 5% FVE puree, SM = reconstituted skim milk. The results plotted represent the mean ± SD of three independent experiments with triplicate analysis. Different letters indicate significant differences at the end of fermentation (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g006-550.jpg?1728121899" title=" <strong>Figure 6</strong><br/> <p>Antioxidant capacity evaluated by DPPH (m moles TE/100 mL) of different beverages fermented with <span class="html-italic">Limosilactobacillus fermentum</span> J24. DBCP = dairy beverage with 5% control puree, DBFP = dairy beverage with 5% FVE puree, BCP = beverage with 5% control puree, BFP = beverage with 5% FVE puree, SM = reconstituted skim milk. The results plotted represent the mean ± SD of three independent experiments with triplicate analysis. Different letters indicate significant differences at the end of fermentation (<span class="html-italic">p</span> &lt; 0.05).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g007-550.jpg?1728121900" title=" <strong>Figure 7</strong><br/> <p>Correlogram with Pearson correlation coefficients between fermentation variables, antioxidant, and physicochemical properties at DBCP. Each rectangle indicates the <span class="html-italic">r</span>-value (Pearson correlation coefficient for a pair of variables) and the <span class="html-italic">p</span>-value.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g008-550.jpg?1728121901" title=" <strong>Figure 8</strong><br/> <p>Correlogram with Pearson correlation coefficients between fermentation variables, antioxidant, and physicochemical properties at DBFP. Each rectangle indicates the <span class="html-italic">r</span>-value (Pearson correlation coefficient for a pair of variables) and the <span class="html-italic">p</span>-value.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g009-550.jpg?1728121902" title=" <strong>Figure 9</strong><br/> <p>Correlogram with Pearson correlation coefficients between fermentation variables, antioxidant, and physicochemical properties at BCP. Each rectangle indicates the <span class="html-italic">r</span>-value (Pearson correlation coefficient for a pair of variables) and the <span class="html-italic">p</span>-value.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g010-550.jpg?1728121903" title=" <strong>Figure 10</strong><br/> <p>Correlogram with Pearson correlation coefficients between fermentation variables, antioxidant, and physicochemical properties at BFP. Each rectangle indicates the <span class="html-italic">r</span>-value (Pearson correlation coefficient for a pair of variables) and the <span class="html-italic">p</span>-value.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00096/article_deploy/html/images/beverages-10-00096-g011-550.jpg?1728121904" title=" <strong>Figure 11</strong><br/> <p>Correlogram with Pearson correlation coefficients between fermentation variables, antioxidant, and physicochemical properties at SM. Each rectangle indicates the <span class="html-italic">r</span>-value (Pearson correlation coefficient for a pair of variables) and the <span class="html-italic">p</span>-value.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/96'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1491051" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 11 pages, 841 KiB   </span> <a href="/2306-5710/10/4/95/pdf?version=1727859032" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Sensory Discrimination Tests for Low- and High-Strength Alcohol" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/95">Sensory Discrimination Tests for Low- and High-Strength Alcohol</a> <div class="authors"> by <span class="inlineblock "><strong>Ari Franklin</strong>, </span><span class="inlineblock "><strong>Kevin D. Shield</strong>, </span><span class="inlineblock "><strong>Jürgen Rehm</strong> and </span><span class="inlineblock "><strong>Dirk W. Lachenmeier</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 95; <a href="https://doi.org/10.3390/beverages10040095">https://doi.org/10.3390/beverages10040095</a> - 2 Oct 2024 </div> Viewed by 628 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/95/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accuracy for evaluating beverages of different strengths. Participants were food production professionals trained in sensory analysis. Experiment 1 used a wide-range discrimination test to estimate low- to high-strength beverages (0–60% alcohol by volume (ABV) in 10% intervals). Experiment 2 included a narrower range of intermediate to high strengths (25–45% ABV in 5% intervals). Experiment 3 used 3-alternative forced choice tests (ISO 13301) to discriminate between beverages of varying strengths. Experiment 1 (<i>n</i> = 16) indicated that estimation ability was dependent upon the beverages’ ABV; as ABV increased, estimation significantly decreased (<i>p</i> < 0.005). These findings were not replicated in Experiment 2 (<i>n</i> = 13). In Experiment 3 (<i>n</i> = 17), a significant perceptible difference between high- and low-strength samples was observed in two of nine conditions (35% vs. 31% ABV (<i>p</i> = 0.009); 41% vs. 37% ABV (<i>p</i> = 0.037)). While people can detect large differences in beverage ABVs, they may have a moderate to poor ability to discriminate between beverages of similar strengths. These findings provide support for public health interventions that promote lower-strength alcoholic beverages. <a href="/2306-5710/10/4/95">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/95/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1491051"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1491051"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1491051" data-cycle-prev="#prev1491051" data-cycle-progressive="#images1491051" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1491051-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00095/article_deploy/html/images/beverages-10-00095-g0A1-550.jpg?1727859184" alt="" style="border: 0;"><p>Figure A1</p></div><script id="images1491051" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1491051-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00095/article_deploy/html/images/beverages-10-00095-g0A2-550.jpg?1727859185'><p>Figure A2</p></div></script></div></div><div id="article-1491051-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00095/article_deploy/html/images/beverages-10-00095-g0A1-550.jpg?1727859184" title=" <strong>Figure A1</strong><br/> <p>Bubble graph of the number of responses by actual alcohol by volume content (ABV; expressed as a percent) and perceived ABV for Experiment 1.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/95'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00095/article_deploy/html/images/beverages-10-00095-g0A2-550.jpg?1727859185" title=" <strong>Figure A2</strong><br/> <p>Bubble graph of the number of responses by actual alcohol by volume content (ABV; expressed as a percent) and perceived ABV for Experiment 2.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/95'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1490525" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 17 pages, 1060 KiB   </span> <a href="/2306-5710/10/4/94/pdf?version=1728469203" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Application of HPLC Coupled with a Charged Aerosol Detector to the Evaluation of Fructose, Glucose, Sucrose, and Inositol Levels in Fruit Juices, Energy Drinks, Sports Drinks, and Soft Drinks" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/94">Application of HPLC Coupled with a Charged Aerosol Detector to the Evaluation of Fructose, Glucose, Sucrose, and Inositol Levels in Fruit Juices, Energy Drinks, Sports Drinks, and Soft Drinks</a> <div class="authors"> by <span class="inlineblock "><strong>Małgorzata Grembecka</strong>, </span><span class="inlineblock "><strong>Anna Lebiedzińska</strong> and </span><span class="inlineblock "><strong>Piotr Szefer</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 94; <a href="https://doi.org/10.3390/beverages10040094">https://doi.org/10.3390/beverages10040094</a> - 1 Oct 2024 </div> Viewed by 609 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/94/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 sports drinks, 15 soft drinks, 14 fruit drinks, 7 fruit nectars, and 22 fruit juices were analyzed by HPLC-CAD. The method was validated, and it was characterized by a wide concentration range (1–150 µg/mL), sensitivity, and good accuracy (94.9–103%). The results showed significant variation in fructose, glucose, and sucrose concentrations in energy drinks, sports drinks, soft drinks, fruit drinks, fruit nectars, and juice. The highest total sugar contents (fructose, glucose, sucrose, and inositol) were found in energy drinks (14.2 g/100 mL), followed by fruit nectars (13.7 g/100 mL) and soft drinks (12.7 g/100 mL). Statistical analysis (Spearman correlation test, Kruskal–Wallis test) of the data showed significant relationships between particular sugars in the analyzed products. <a href="/2306-5710/10/4/94">Full article</a> </div> </div> <div class="belongsTo" style="margin-bottom: 10px;"> (This article belongs to the Section <a href="/journal/beverages/sections/tea_coffee_water_non-alcoholic_beverages">Tea, Coffee, Water, and Other Non-Alcoholic Beverages</a>)<br/> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/94/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1490525"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1490525"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1490525" data-cycle-prev="#prev1490525" data-cycle-progressive="#images1490525" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1490525-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00094/article_deploy/html/images/beverages-10-00094-g001-550.jpg?1728469341" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1490525" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1490525-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00094/article_deploy/html/images/beverages-10-00094-g002-550.jpg?1728469343'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1490525-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00094/article_deploy/html/images/beverages-10-00094-g003-550.jpg?1728469344'><p>Figure 3</p></div></script></div></div><div id="article-1490525-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00094/article_deploy/html/images/beverages-10-00094-g001-550.jpg?1728469341" title=" <strong>Figure 1</strong><br/> <p>HPLC-CAD chromatogram of a standard mixture of erythritol (ER), fructose (FR), glucose (GL), sucrose (SU), and inositol (IN) of 50 µg/mL. Separation was achieved on a Shodex Asahipak, NH2P-50 4E, column packed with 5 µm shell particles (4.6 × 250 mm), water/acetonitrile in a ratio of 25/75 <span class="html-italic">v</span>/<span class="html-italic">v</span> with isocratic run at a flow rate of 0.8 mL/min at 25 °C. An aliquot of 10 µL of sample solution was injected.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/94'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00094/article_deploy/html/images/beverages-10-00094-g002-550.jpg?1728469343" title=" <strong>Figure 2</strong><br/> <p>HPLC-CAD chromatograms of selected energy drinks samples. Separation was achieved on a Shodex Asahipak, NH2P-50 4E, column packed with 5 µm shell particles (4.6 × 250 mm), water/acetonitrile in a ratio of 25/75 <span class="html-italic">v</span>/<span class="html-italic">v</span> with isocratic run at a flow rate of 0.8 mL/min at 25 °C. An aliquot of 10 µL of sample solution was injected. *—sugar-free product.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/94'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00094/article_deploy/html/images/beverages-10-00094-g003-550.jpg?1728469344" title=" <strong>Figure 3</strong><br/> <p>Total sugar content in the analyzed beverages determined by HPLC-CAD compared to producer nutrition declaration (in %; Min—minimum average deviation from the declaration, Max—maximum average deviation from the declaration).</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/94'>Full article</a></strong> "></a></div> </div> </div> <div class="generic-item article-item"> <input class="article-list-checkbox export-element" type="checkbox" name="articles_ids[]" value="1489230" data-select-all-name="article-listing"> <div class="article-content"> <div class="label right label__btn"> <span style="font-size: 12px; color: #1a1a1a;"> 14 pages, 1113 KiB   </span> <a href="/2306-5710/10/4/93/pdf?version=1727670844" class="UD_Listings_ArticlePDF" title="Article PDF" data-name="Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes" data-journal="beverages"> <i class="material-icons custom-download"></i> </a> </div> <div class="article-icons"><span class="label openaccess" data-dropdown="drop-article-label-openaccess" aria-expanded="false">Open Access</span><span class="label articletype">Article</span></div> <a class="title-link" href="/2306-5710/10/4/93">Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes</a> <div class="authors"> by <span class="inlineblock "><strong>Ana Schön</strong>, </span><span class="inlineblock "><strong>Julia Switulla</strong>, </span><span class="inlineblock "><strong>Larissa Luksch</strong>, </span><span class="inlineblock "><strong>Julia Pesl</strong>, </span><span class="inlineblock "><strong>Ralf Kölling</strong> and </span><span class="inlineblock "><strong>Daniel Einfalt</strong></span> </div> <div class="color-grey-dark"> <em>Beverages</em> <b>2024</b>, <em>10</em>(4), 93; <a href="https://doi.org/10.3390/beverages10040093">https://doi.org/10.3390/beverages10040093</a> - 30 Sep 2024 </div> Viewed by 749 <div class="abstract-div"> <a href="#" onclick="$(this).next('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> <strong>Abstract </strong> </a> <div class="abstract-cropped inline"> The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen <a href="#" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/93/more" onclick="$(this).parents('.abstract-cropped').toggleClass('inline').next('.abstract-full').toggleClass('inline'); return false;"> [...] Read more.</a> </div> <div class="abstract-full "> The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen supplementation, the addition of diammonium phosphate (DAP) and amino acids (AS) accelerated fermentation and reduced the fermentation duration by 4–6 days in three out of four investigated fruit varieties. One pear variety showed sluggish fermentation, which was slightly improved by reducing the particle size (<3 mm) and significantly improved by nitrogen addition. Notably, AS supplementation resulted in a significant reduction in residual sugar concentrations and led to the highest yeast biomass accumulation across all four fruit mashes. Nitrogen supplementation significantly altered the composition of aroma-active volatiles, notably by increasing higher alcohols such as propyl alcohol, 2-methylpropanol, isoamyl alcohol, and 2-methylbutanol. The addition of AS was more effective in increasing higher alcohols, such as isoamyl alcohol and phenethyl alcohol, while decreasing the off-flavor acetaldehyde. <a href="/2306-5710/10/4/93">Full article</a> </div> </div> <a href="#" class="abstract-figures-show" data-counterslink = "https://www.mdpi.com/2306-5710/10/4/93/show" ><span >►</span><span style=" display: none;">▼</span> Show Figures </a><div class="abstract-image-preview "><div class="arrow left-arrow" id="prev1489230"><i class="fa fa-caret-left"></i></div><div class="arrow right-arrow" id="next1489230"><i class="fa fa-caret-right"></i></div><div class="absgraph cycle-slideshow manual" data-cycle-fx="scrollHorz" data-cycle-timeout="0" data-cycle-next="#next1489230" data-cycle-prev="#prev1489230" data-cycle-progressive="#images1489230" data-cycle-slides=">div" data-cycle-log="false"><div class='openpopupgallery cycle-slide' data-imgindex='0' data-target='article-1489230-popup'><span class="helper"></span><img src="data:image/gif;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs=" data-src="https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g001-550.jpg?1727670974" alt="" style="border: 0;"><p>Figure 1</p></div><script id="images1489230" type="text/cycle" data-cycle-split="---"><div class='openpopupgallery' data-imgindex='1' data-target='article-1489230-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g002-550.jpg?1727670976'><p>Figure 2</p></div> --- <div class='openpopupgallery' data-imgindex='2' data-target='article-1489230-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g003-550.jpg?1727670978'><p>Figure 3</p></div> --- <div class='openpopupgallery' data-imgindex='3' data-target='article-1489230-popup'><span class="helper"></span><img src='https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g004-550.jpg?1727670979'><p>Figure 4</p></div></script></div></div><div id="article-1489230-popup" class="popupgallery" style="display: inline; line-height: 200%"><a href="https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g001-550.jpg?1727670974" title=" <strong>Figure 1</strong><br/> <p>Sugar consumption dynamics of apple variety Gewürzluiken (<b>a</b>) and Berlepsch (<b>b</b>), in control mash, DAP mash, AS mash, and particles mash, <span class="html-italic">n</span> = 3, mean ± SD.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/93'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g002-550.jpg?1727670976" title=" <strong>Figure 2</strong><br/> <p>Sugar consumption dynamics of pear variety Prevorster (<b>a</b>) and Ch. Bratbirne (<b>b</b>), in control mash, DAP mash, AS mash and particles mash, <span class="html-italic">n</span> = 3, mean ± SD.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/93'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g003-550.jpg?1727670978" title=" <strong>Figure 3</strong><br/> <p>Development of biomass (OD600) in apple variety Gewürzluiken (<b>a</b>) and Berlepsch (<b>b</b>) in control mash, DAP mash, AS mash and particles mash, <span class="html-italic">n</span> = 3, mean ± SD.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/93'>Full article</a></strong> "></a><a href="https://pub.mdpi-res.com/beverages/beverages-10-00093/article_deploy/html/images/beverages-10-00093-g004-550.jpg?1727670979" title=" <strong>Figure 4</strong><br/> <p>Development of biomass (OD600) in pear variety Prevorster (<b>a</b>) and Ch. Bratbirne (<b>b</b>) in control mash, DAP mash, AS mash and particles mash, <span class="html-italic">n</span> = 3, mean ± SD.</p> <strong style='display: block; margin-top: 10px; font-size: 18px;'><a style='color: #fff' href='/2306-5710/10/4/93'>Full article</a></strong> "></a></div> </div> </div> </div> <div class="row footer"> <div class="listing-select-options"> <div class="columns small-12"> <div class="select generic-item"> <a href="#" class="export-options-show export-element export-expanded"> Show export options <i class="material-icons">expand_more</i> </a> <a href="#" class="export-options-show export-element"> Show export options <i class="material-icons">expand_less</i> </a> </div> <div class="listing-export-options export-element"> <div class="export-element" style="margin-top: 10px; margin-bottom: 10px;"> <input type="checkbox" class="selector selectUnselectAll bb-checkbox" id="selectUnselectAll" data-select-all="article-listing"> <div class="indented bb-indented"> Select 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