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Special Issue "Fermented Beverages Revisited: From Terroir to Customized Functional Products"

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (15 October 2023) | Viewed by 10506

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Special Issue Editors

Dr. Maria Dimopoulou

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Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece
Interests: food microbiology; sparkling wine; yeast; yeast–yeast interactions; wine; mixed culture; fermentation conditions; sensory; alcohol reduction; native yeast

Dr. Spiros Paramithiotis

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Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Interests: food microbiology; food biotechnology; molecular
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Prof. Dr. Yorgos Kotseridis

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Laboratory of Enology & Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens, Greece
Interests: wine aroma; wine polyphenolics; polysaccharides; yeasts and bacteria; sensory analysis; winemaking; natural wines; wine composition
Special Issues, Collections and Topics in MDPI journals

Dr. Jayanta Kumar Patra

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Guest Editor

Research Institute of Integrative Life Sciences, Dongguk University, Goyangsi 10326, Republic of Korea
Interests: medicinal plants; nanobiotechnology; fermented foods; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A wide variety of fruits and grains are employed as substrates for fermentation, resulting in a range of beverages, some of which are known to provide unique characteristics of certain geographical areas. Terroir is a term mostly affiliated with wine, but can be expanded to all products subjected to a similar fermentation process. Terroir is associated with agricultural practices, micro-climatic conditions, soil composition, cultivar and the microecosystem that drives fermentation. The same parameters may also affect the functional characteristics of the products, such as their antioxidant, anti-inflammatory and anticarcinogenic activity, as well as protect against neurodegenerative and cardiovascular diseases. On the other hand, a series of metabolites, such as biogenic amines and ochratoxins, may exert adverse effects on human health. The micro-ecosystem implicated in the fermentation process may include yeasts, as well as lactic and acetic acid bacteria, and may affect these functions via metabolic activities. The diversity of the implicated microbial species is quite extended, and accompanied by a remarkable variability in metabolic capacity.

The conceptual, methodological and technological advances of recent years have enabled the rapid characterization of micro-communities. In addition, genetic data treated with bioinformatic tools have allowed the in silico assessment of the metabolic capacity of the strains under study and the prediction of metabolic activities. This information is valuable, as it facilitates the selection of starter cultures with properties tailored to specific technological or nutritional needs.

The aim of this Special Issue is to collect articles that update the current knowledge on the factors that affect the terroir of fermented beverages and define their functional properties.

Dr. Maria Dimopoulou
Dr. Spiros Paramithiotis
Prof. Dr. Yorgos Kotseridis
Dr. Jayanta Kumar Patra
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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

fermented beverages
alcoholic fermentation
lactic acid fermentation
acetic acid fermentation
functional metabolites

Published Papers (9 papers)

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Research

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18 pages, 3921 KiB

Open AccessArticle

Survey on Yeast Assimilable Nitrogen Status of Musts from Native and International Grape Varieties: Effect of Variety and Climate

Elisavet Bouloumpasi

Adriana Skendi

and

Evangelos H. Soufleros

Fermentation 2023, 9(8), 773; https://doi.org/10.3390/fermentation9080773 - 19 Aug 2023

Viewed by 547

Abstract

Yeast assimilable nitrogen (YAN), besides the oenological parameters (sugar content, titratable acidity, and pH) in grape musts of sixteen native and international varieties of Vitis vinifera cultivated in six regions of Northern Greece, was assessed in the frame of the present study. Low levels of YAN are frequently thought to be the cause of problematic fermentations and originate significant changes in the organoleptic aspects of the finished product. The objective of this multi-variety study was to assess factors affecting the YAN amount and composition in technologically mature grapes and, therefore, to evaluate the necessity of YAN supplementation with ammonium salts in musts across different native and international grape varieties. Free amino nitrogen was measured colorimetrically, ammoniacal nitrogen was measured enzymatically, and their values for each must sample were summed to obtain the total amount of YAN. Statistical analysis was carried out including principal component analysis (PCA) to discover relationships among must samples and the parameters studied. PCA analysis classified samples depending on grape varieties and region of origin, bringing knowledge about native and international cultivars of great commercial interest. Moreover, these findings could help to understand how commercial varieties can behave in different climates in the climate change context. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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18 pages, 5543 KiB

Open AccessArticle

Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits

and

Fermentation 2023, 9(8), 772; https://doi.org/10.3390/fermentation9080772 - 18 Aug 2023

Viewed by 553

Abstract

Traditional Chinese strong-aroma baijiu (CSAB) fermentation technology has been used for thousands of years. Microbial communities that are enriched in continuous and uninterrupted fermentation pits (FPs) are important for fermentation. However, changes in the metabolic functional genes in microbial communities of FPs are still under-characterized. High-throughput sequencing technology was applied to comprehensively analyze the diversity, function, and dynamics of the metabolic genes among FPs of different ages, positions, and geographical regions. Approximately 1,375,660 microbial genes derived from 259 Gb metagenomic sequences of FPs were assembled and characterized to understand the impact of FP microorganisms on the quality of CSAB and to assess their genetic potential. The core functional gene catalog of FPs, consisting of 3379 ubiquitously known gene clusters, was established using Venn analysis. The functional profile confirmed that the flavor compounds in CSAB mainly originate from the metabolism of carbohydrates and amino acids. Approximately 17 key gene clusters that determine the yield and quality of CSAB were identified. The potential mechanism was associated with the biosynthesis of host compounds in CSAB, which relies on the abundance of species, such as Lactobacillus, Clostridium, Saccharomycetales, and the abundance of functional genes, such as CoA dehydrogenase, CoA transferase, and NAD dehydrogenase. Furthermore, the detailed metabolic pathways for the production of main flavor compounds of CSAB were revealed. This study provides a theoretical reference for a deeper understanding of substance metabolism during CSAB brewing and may help guide the future exploration of novel gene resources for biotechnological applications. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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20 pages, 2963 KiB

Open AccessArticle

The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines

and

Fermentation 2023, 9(8), 759; https://doi.org/10.3390/fermentation9080759 - 14 Aug 2023

Viewed by 920

Abstract

Evidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produced during fermentation. Here, we investigated how different inoculation methods changed the fermentation behaviour and metabolism of a commercial wine yeast. Using a commercial Sauvignon blanc (SB) grape juice, fermentation was carried out with two different inoculum preparation protocols using Saccharomyces cerevisiae X5: rehydration of commercial ADY and preparation of pre-inoculum in a rich laboratory medium. We also determined the effect of different numbers of yeast cells inoculation (varying from 1 × 10⁶ to 1 × 10¹²) and successive inoculation on fermentation and end-product formation. The yeast inoculation method and number of cells significantly affected the fermentation time. Principal component analysis (PCA) using 60 wine metabolites showed a separation pattern between wines produced from the two inoculation methods. Inoculation methods influenced the production of amino acids and different aroma compounds, including ethyl and acetate esters. Varietal thiols, 3-mercaptohexanol (3MH), and 4-methyl-4-mercaptopentan-2-one (4MMP) in the wines were affected by the inoculation methods and numbers of inoculated cells, while little impact was observed on 3-mercaptohexyl acetate (3MHA) production. Pathway analysis using these quantified metabolites allowed us to identify the most significant pathways, most of which were related to central carbon metabolism, particularly metabolic pathways involving nitrogen and sulphur metabolism. Altogether, these results suggest that inoculation method and number of inoculated cells should be considered in the production of different wine styles. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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14 pages, 5812 KiB

Open AccessArticle

Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar

and

Fermentation 2023, 9(8), 756; https://doi.org/10.3390/fermentation9080756 - 14 Aug 2023

Viewed by 682

Abstract

Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AAF of SAV were analyzed to explore how to increase the polyphenol yield by changing the microorganisms and reveal the potential mechanism of the microbial influence on the polyphenol yield. Macrotranscriptome analysis showed that acetic and lactic acid bacteria dominated the AAF fermentation process and initially increased and decreased. Spearman correlation analysis and verification experiments showed that the co-addition of Acetobacter pasteurianus and Lactobacillus helveticus promoted the accumulation of polyphenols, and the total polyphenol content increased by 72% after strengthening. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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21 pages, 2638 KiB

Open AccessArticle

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

and

Fermentation 2023, 9(6), 552; https://doi.org/10.3390/fermentation9060552 - 08 Jun 2023

Cited by 2 | Viewed by 1491

Abstract

Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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10 pages, 8232 KiB

Open AccessCommunication

Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines

and

Fermentation 2023, 9(5), 493; https://doi.org/10.3390/fermentation9050493 - 22 May 2023

Viewed by 898

Abstract

The content of 2,3-butanediol ((R,R) and meso isomers) and 1,2-propanediol in grape berries and “liquid samples” (all non-berry extracts) from the Tokaj wine region of Hungary was investigated. Our aim was to find out how the activity of Botrytis cinerea influences the concentrations of these compounds compared with healthy grapes. Based on the measured concentrations, we can make a distinction between healthy berries and noble, rotted, so-called aszú berries. We also investigated if there is a difference between finished aszú wines and liquids intended for aszú production. We wanted to investigate the amount and distribution of the stereoisomers of 2,3-butanediol and their proportions. The results of the HS-SPME-GC-FID analysis of the samples showed significant differences in the 2,3-butanediol content between healthy and botrytised, aszú berries and between liquid samples for aszú production and aszú wines. In the berry samples, meso-2,3-butanediol could not be detected, whereas in the liquid samples, we found good amounts of this isomer. This may be due to the fact that the appearance of the meso form of 2,3-butanediol is a consequence of alcoholic fermentation. Significant differences were found between wines from healthy grapes and wines from botrytised grapes in terms of the levo-2,3-butanediol content, so that from an analytical point of view, a difference can be made between wines from healthy and botrytised grapes. No significant differences were found between berry and liquid samples in terms of 1,2-propanediol concentrations during our tests. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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20 pages, 2068 KiB

Open AccessArticle

Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation

and

Fermentation 2023, 9(4), 357; https://doi.org/10.3390/fermentation9040357 - 04 Apr 2023

Cited by 1 | Viewed by 1488

Abstract

Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s major grape varieties. Using gas chromatography–mass spectrometry, absolute quantification of 45 fatty acids was determined in Sauvignon blanc (SB) and Pinot noir (PN) grapes harvested at two different stages of ripeness. Lipid concentrations were as high as 0.4 g/g in seeds of both varieties, while pulp contained the least amount. Many unsaturated fatty acids were present, particularly in grape seeds, while skin contained relatively higher amounts of saturated fatty acids that increased throughout ripening. For both varieties, a significant increase in lipid concentration was observed in grapes harvested at the later stage of ripeness, indicating an association between lipids and grape maturity, and providing a novel insight about the use of total lipids as another parameter of grape ripeness. A variety-specific trend in the development and extraction of grape lipids was found from the analysis of the must and ethanolic extracts. Lipid extraction increased linearly with the ethanol concentration and with the extended pomace contact time. More lipids were extracted from the SB pomace to the must than PN within 144 h, suggesting a must matrix effect on lipid extraction. The knowledge generated here is relevant to both industry and academia and can be used to develop lipid diversification strategies to produce different wine styles. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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Review

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10 pages, 1392 KiB

Open AccessReview

The Role of Malt on Beer Flavour Stability

Luis F. Guido

and

Inês M. Ferreira

Fermentation 2023, 9(5), 464; https://doi.org/10.3390/fermentation9050464 - 13 May 2023

Viewed by 1302

Abstract

Delaying flavour staling has been one of the greatest and most significant challenges for brewers. The choice of suitable raw materials, particularly malting barley, is the critical starting point to delay the risk of beer staling. Malting barley and the malting process can have an impact on beer instability due to the presence of pro-oxidant and antioxidant activities. Malt contains various compounds originating from barley or formed during the malting process, which can play a significant role in the fundamental processes of brewing through their antioxidant properties. This review explores the relationship between malt quality, in terms of antioxidant and pro-oxidant activities, and the flavour stability of beer. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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16 pages, 1130 KiB

Open AccessReview

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

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Fermentation 2023, 9(5), 457; https://doi.org/10.3390/fermentation9050457 - 10 May 2023

Viewed by 1791

Abstract

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compounds, vitamin C, dietary fibers, and manganese. Due to these characteristics, they are also suitable substrates for fermentation. Indeed, nowadays, microbial transformation of red fruits is based on alcoholic or lactic fermentation, producing alcoholic and non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied as a model of health benefits for human beings, little evidence is available on the acetic and gluconic fermentation of red fruits for obtaining functional products. Accordingly, this review aims to explore the potential of different red fruits, namely blackberry, raspberry, and blackcurrant, as raw materials for fermentation processes aimed at producing low- and no-alcohol beverages containing bioactive compounds and no added sugars. AAB are treated with a focus on their ability to produce acetic acid, gluconic acid, and bacterial cellulose, which are compounds of interest for developing fruit-based fermented beverages. Full article

(This article belongs to the Special Issue Fermented Beverages Revisited: From Terroir to Customized Functional Products)

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