Beverages

The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, collected during the spinning cone column (SCC) dealcoholization process, back into dealcoholized Tempranillo rosé wines. The aromatic distillate was added to dealcoholized wine in varying concentrations (0.5%, 1.0%, and 1.5% v/v). A total of 57 volatile compounds, including 25 varietal and 32 fermentative compounds, were identified and quantified using gas chromatography–mass spectrometry (GC-MS). The addition of the aromatic distillate significantly increased the concentration of several volatile compounds, notably C6 compounds, terpenes, benzene compounds, and esters. The odor activity values (OAVs) reveal that increasing distillate concentrations led to a higher number of compounds with OAVs greater than 1, indicating enhanced individual aroma contributions. The fruity and sweet aromatic series were predominant in all samples, with their total intensity increasing with higher distillate concentrations. However, the addition of 1.5% v/v of the aromatic distillate (AW3) resulted in an alcohol content exceeding the legal limit for dealcoholized wine, classifying it as a reduced-alcohol wine. The study concludes that adding 1% v/v of the aromatic distillate to dealcoholized Tempranillo rosé wine effectively enhances the aroma profile while remaining within regulatory limits for dealcoholized wine. This approach presents a viable method for producing high-quality, aromatic, dealcoholized wines that meet consumer demand for non-alcoholic beverages.

M. Osorio Alises

E. Sánchez-Palomo

M. A. González Viñas

Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates

增强无酒精拉曼查丹魄桃红葡萄酒香气与芳香馏出物

Whisky is one of the leading distilled spirits and is produced in multiple countries under the regulatory standards of its country of origin. The spirit is usually produced from barley malt that may have other cereals present and produces a fermentable substrate by the addition of yeast. This substrate is then distilled in pot stills or distilling columns and matured in oak casks. The standard production workflows applied, and cereals utilised in the primary production regions, have been studied to aid understanding of the production process. Moreover, novel alternative grains and production means have been investigated, highlighting the spirits versatility. This review aims to present an in-depth summary of the complete production process from the selection of raw materials, the various production processes from across the globe, and an introduction to some of the newer more innovative methodologies utilised to produce whisky today.

Victor L. Espitia-López

Frida P. Malpica-Sánchez

Héctor B. Escalona-Buendía

José R. Verde-Calvo

Innovation and Development in Whisky Production Around the World

世界各地威士忌生产的创新与发展

While fruit is a common ingredient in beer, our research takes a unique approach by studying the effects of pomegranate juice (PJ) on the physicochemical and nutraceutical characteristics of craft fruit beer. These properties have been studied in PJ and other beverages using pomegranate; however, there is insufficient information on fruit beer. PJ, known for its health benefits, was obtained by compressing the fruit in a manual press and characterizing it. The base beer, a blonde ale with two hops, Cascade (C) and Saaz (S), was used. PJ was added to the beer during the second and third fermentation steps. Beer quality was analyzed using ASBC methods: phenolic compounds, sugars, and ethanol content by HPLC, and antioxidant capacity by ORAC. PJ presented a pH of 3.8 and 14°Brix. The beer evaluated was the third fermentation beer called 3FC and 3FS; due to the type of hops used, in general, 3FS presented better physicochemical characteristics; the relevant result was alcohol content around 6.0%, but ethanol content by HPLC was 7.36% for 3FS and 7.19% for 3FC. PJ in phenolic compounds provides the beer with 4-hydroxybenzoic acid, epicatechin, and synaptic acid. However, the hop used influenced the phenolic profile of each beer. The antioxidant capacity of 3FC was higher at 19.75 mm ET/L. In conclusion, our study demonstrated that pomegranate juice in a fruit beer style provides good physicochemical and nutraceutical characteristics, offering a unique twist to the craft beer industry.

Aldair A. Meza-Santiago

Maria Guadalupe Hernandez-Herrera

Erick A. Zuñiga-Estrada

Patricia Lopez-Perea

Pomegranate Juice Effect on Physicochemical and Nutraceutical Characteristics of a Craft Fruit Beer

石榴汁对工艺水果啤酒的物理化学及营养特性影响

The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting of the oak chips are critical parameters affecting the quality of the wine’s aroma. In this study, we focus on wines from Agiorgitiko variety and explore the impact of oak chip maturation on both volatile composition and sensory profile. By analyzing volatile compounds of wine aroma using GC-MS/MS and conducting descriptive sensory analysis, we investigate the effects of three different oak chip toasting levels, three dosages, and three aging periods. Our findings reveal that almost all wines aged with oak chips exhibit higher ester concentrations compared to the control. Notably, heavily toasted oak chips contribute to the sensory attribute of smoky aroma, while medium oak chips are associated with the sensory attribute of barrel aroma. This study provides valuable data for winemakers to determine the most suitable application for their product.

Ioannis Ligas

Yorgos Kotseridis

Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine

法国橡木片陈酿对阿吉奥吉提科葡萄酒挥发性成分及感官特征的影响

Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a synthetic must to exclusively bring out the performance of the yeast in terms of volatile compound production, excluding the effect of the grape. Results: Among the 33 volatile organic compounds identified in the synthetic wines by GC-MS, esters, alcohols, and acids, represented the major groups for the nine different commercial oenological strains tested. All the relevant differences in the volatile fingerprint of the synthetic wines, which were lab-scale fermented, were quantitative rather than qualitative. The clustergram representation of the volatiles revealed an outstanding fingerprint for two strains (VIN13 and VIN7) among those tested, featuring hexanoic acid, octanoic acid, the corresponding esters (ethyl hexanoate, ethyl octanoate), and the acetates (2-phenylethyl acetate, isoamyl acetate), all at the highest levels. No relationship was appreciated between the fermentation rate and the volatile fingerprints. Conclusions: The outcomes of this study address the wine industry’s needs, supplying a full characterization of a broad range of commercial yeasts’ ability in fermentative volatile production.

Sandra Pati

Ilaria Benucci

Giuseppe Rosiello

Marco Esti

Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains

不同酿酒酵母菌株发酵合成葡萄酒的挥发性指纹特征

Abbreviation	Beverages
Journal Impact	2.92
Quartiles(Global)	FOOD SCIENCE & TECHNOLOGY(Q2)

ISSN	2306-5710
h-index	36

Publication Information	Publisher: Multidisciplinary Digital Publishing Institute (MDPI)，Publishing cycle: ，Journal Type: journal，Open Access Journals: Yes
Basic data	Year of publication: 2015，Proportion of original research papers: 86.25%，Self Citation Rate:10.00%， Gold OA Rate: 99.21%
Journal Fees	$Details
Average review cycle	网友分享经验：11 Weeks

Beverages

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Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates

Innovation and Development in Whisky Production Around the World

Pomegranate Juice Effect on Physicochemical and Nutraceutical Characteristics of a Craft Fruit Beer

Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine

Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains

Pomegranate Juice Effect on Physicochemical and Nutraceutical Characteristics of a Craft Fruit Beer

Innovation and Development in Whisky Production Around the World

Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates

Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains

Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine