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Advances in Flavour Chemistry of Fermented Beverages
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Advances in Flavour Chemistry of Fermented Beverages

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 11736

Special Issue Editors

Dr. Federica Bonello

E-Mail Website
Guest Editor
CREA Research Centre for Viticulture and Enology, Via P. Micca 35, 14100 Asti, Italy
Interests: wine; aromatic compounds; sensory analysis; chemical composition
Special Issues, Collections and Topics in MDPI journals
Dr. Maurizio Petrozziello

E-Mail Website
Guest Editor
CREA Research Centre for Viticulture and Enology, Via P. Micca 35, 14100 Asti, Italy
Interests: volatile compounds; wine aroma; GC-MS; GC-FID; GC-O
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is my pleasure to announce a new Special Issue of Beverages, entitled "Advances in Flavour Chemistry of Fermented Beverages".

The aromatic profile of fermented beverages is the result of a biological transformation and depends on a plethora of factors. The nature and composition of the fermentable matrix, the methods, technologies, processes and microorganisms employed, and the conditions of refinement and conservation all play a crucial role.

The development and application of new analytical techniques, increasingly sensitive and selective, in this sector of food sciences has enabled clarification of the key role of aromatic expression of the fermented products.

However, much remains to be elucidated, in particular, characterization of the aromatic precursors present in fermentable matrices, the methods of their conversion into olfactory active compounds found in alcoholic beverages, the interactions between aromas and the matrix and aromas, and the possibility of predicting the sensory profile of the final product.

This Special Issue explores the aromatic peculiarities of the many fermented beverages consumed around the world, with particular attention on the effect of the above-mentioned factors on their expression and the key role of new analytical techniques in expanding knowledge in this field.

This Special Issue will focus on the composition of volatile compounds that play an important role in odour quality characteristics and are closely related to food quality.

Authors are invited to submit original and review papers for consideration for inclusion in this Special Issue.

Topics will include, but are not limited to, the following:

  • quantification by the development of different analytical techniques;
  • evolution of aromatic compounds during the various production steps as fermentation storage and aging;
  • Advances in the management of alcoholic and malolactic fermentation;
  • Aromatic characteristics of wine, beer and other fermented beverages;
  • Relationship between sensory perceptions and the chemical composition;
  • volatile components in order to monitor any aspect of quality.

Dr. Federica Bonello
Dr. Maurizio Petrozziello
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermentation
  • wine
  • beer
  • mead
  • beverages
  • quality
  • aromatic compounds

Published Papers (4 papers)

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Research

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15 pages, 2162 KiB  
Article
Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles
by Maria Marinaki, Ioannis Sampsonidis, Alexandros Nakas, Panagiotis Arapitsas, Andreana N. Assimopoulou and Georgios Theodoridis
Beverages 2023, 9(3), 65; https://doi.org/10.3390/beverages9030065 - 03 Aug 2023
Viewed by 1521
Abstract
The most well-known traditional Greek grape marc distillate made from winemaking pomace is called “Tsipouro”. Its production involves various grape pomace cultivars, preparation protocols, and anise-flavoring or not, and it should be a colorless liquid with intense organoleptic properties due to the raw [...] Read more.
The most well-known traditional Greek grape marc distillate made from winemaking pomace is called “Tsipouro”. Its production involves various grape pomace cultivars, preparation protocols, and anise-flavoring or not, and it should be a colorless liquid with intense organoleptic properties due to the raw materials used in its production and have a minimum alcoholic strength of 37.5% by volume. This study aimed to characterize the volatilome of tsipouro products by covering as many geographical areas and production styles as possible, as there is a lack of characterization of the aromatic composition of this Greek traditional alcoholic beverage. A Headspace Solid Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) method was applied in 60 samples, resulting in the identification and semi-quantification of over 90 volatile compounds. The statistical analysis pointed out the metabolites that characterized each traditional product group and underlined the influence of the geographical origin and the production protocol. Aniseed spirits from Northern Greece, Macedonia, Limnos Island, and Thessaly, produced from Muscat pomaces, were found to be richer in terpenes, terpenoids, and flavored compounds, attributing to product aroma and quality; different terpenoids were found to be dominant in Muscat distillates from different regions, showing the importance of geographical origin and production process. In conclusion, the results demonstrated the high aroma variability of the Greek Tsipouro, explained that this diversity is caused mainly by the raw material, and could be helpful in the better protection of the origin of this traditional product and the improvement of its quality. Full article
(This article belongs to the Special Issue Advances in Flavour Chemistry of Fermented Beverages)
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13 pages, 606 KiB  
Article
Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
by Maria Osorio Alises, Eva Sánchez-Palomo and Miguel A. González-Viñas
Beverages 2023, 9(3), 63; https://doi.org/10.3390/beverages9030063 - 31 Jul 2023
Cited by 1 | Viewed by 1172
Abstract
The objective of the current research was to study the effect of different alcohol reduction technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatile compounds were analysed using Gas Chromatography coupled to Mass Spectrometry (GC-MS), with previous isolation by [...] Read more.
The objective of the current research was to study the effect of different alcohol reduction technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatile compounds were analysed using Gas Chromatography coupled to Mass Spectrometry (GC-MS), with previous isolation by solid phase extraction (SPE). C6 compounds were the only group of varietal compounds that was modified when the total dealcoholizing process was used. According to their odor descriptor, the volatile compounds were grouped into six odorant series. The total intensity of each aromatic series was calculated by adding the OAVs of the compounds appointed to this series. All wines showed the same sequence, only modified the intensity of the principal aromatic series, mainly in total dealcoholized wines. These studied wines maintain the aromatic typicality independently from ethanol concentration, which highlights the viability of these techniques as an alternative to the traditional winemaking process, which will allow diversifying wine’s actual market. Full article
(This article belongs to the Special Issue Advances in Flavour Chemistry of Fermented Beverages)
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17 pages, 1595 KiB  
Article
From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations
by Martina Daute, Irene Baxter, Barry Harrison, Graeme Walker and Frances Jack
Beverages 2023, 9(2), 37; https://doi.org/10.3390/beverages9020037 - 24 Apr 2023
Viewed by 2478
Abstract
New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be analysed. The aim of the present study was to [...] Read more.
New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be analysed. The aim of the present study was to conduct laboratory-scale Scotch malt whisky production experiments to determine if samples taken from earlier in the production process, that is, directly after fermentation (wash stage) or after a single distillation (low wines stage), showed similar analytical differentiation compared to samples of fresh distillates (new make spirits). Napping, a rapid sensory method, was used to assess the impact on flavour characteristics while solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC–MS) was used to analyse volatile flavour congeners. Hierarchical Multiple Factor Analysis was used to compare the product maps from samples taken at each whisky production stage and revealed a pattern of differences across the samples that could be tracked through the process. Although the flavour descriptors and volatile congeners composition changed at each stage, there were only marginal changes in the differentiation between samples, resulting in the same sample groups being found in all analyses. RV coefficients >0.90 for all analytical comparisons and >0.74 overall showed that all product maps were highly similar to each other and showed the same overall differentiation between samples. These results indicate that the analysis of fermented malt whisky wash may provide sufficient information to proceed to larger-scale industry trials, saving time and allowing a greater number of parameters to be explored. Full article
(This article belongs to the Special Issue Advances in Flavour Chemistry of Fermented Beverages)
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Review

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28 pages, 2543 KiB  
Review
Sources of Volatile Aromatic Congeners in Whiskey
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
Beverages 2023, 9(3), 64; https://doi.org/10.3390/beverages9030064 - 02 Aug 2023
Cited by 5 | Viewed by 6068
Abstract
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of [...] Read more.
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, especially in an Irish context due to the recent rapid expansion of the industry. As the ability to extract and identify congeners has progressed appreciably in recent years due to advances in extraction, chromatographic, and chemometric techniques, it is imperative that research is undertaken to gain a better understanding of the impact of specific congeners not only in relation to quality but also as biomarkers for authentication. Full article
(This article belongs to the Special Issue Advances in Flavour Chemistry of Fermented Beverages)
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