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New Trends in Wine, Beer and Spirits Flavour Compound Analysis
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New Trends in Wine, Beer and Spirits Flavour Compound Analysis

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (20 October 2021) | Viewed by 19866

Special Issue Editors

Dr. Paula Guedes De Pinho

E-Mail Website
Guest Editor
UCIBIO-REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Interests: toxicology; GC-MS; biomarker discovery; toxicometabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Joana Pinto

E-Mail Website
Guest Editor
1. Associate Laboratory i4HB–Institute for Health and Bioeconomy, University of Porto, 4050-313 Porto, Portugal
2. UCIBIO—Applied Molecular Biosciences Unit, Laboratory of Toxicology, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Interests: targeted and untargeted metabolomics; GC-MS; NMR; biomarker discovery; cancer
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Volatile organic compounds (VOCs) present in wine and other beverages provide a flavour fingerprint which is perceived by consumers and triggers different sensory responses. The analysis of flavour compounds in beverages is challenging due to the inherent complexity of these matrices, the high volatility and instability of VOCs and their relevant contribution to olfactory perception at low concentrations (ranging from ppm to ppt). Hence, several techniques for the sample preparation, extraction and concentration of VOCs have been applied, usually allied to analysis by gas chromatography-mass spectrometry (GC-MS). Furthermore, since the perceived flavour is determined by a panel of molecules present at a wide range of concentrations, the untargeted analysis of VOCs through metabolomics-based approaches has been recognised as a powerful tool for a more holistic characterization of these compounds in beverages.

This Special Issue encourages authors to submit original research articles or reviews addressing new strategies for the extraction and analysis of flavour compounds in wine, beer, spirits and other beverages. Papers investigating the impact of raw materials, fermentation processes, packaging and shelf-life in flavour fingerprint will also be encouraged.

Dr. Paula Guedes De Pinho
Dr. Joana Pinto
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • wine, beer, spirits and other beverages
  • volatile organic compounds
  • metabolomics
  • sample preparation
  • extraction methods
  • analytical techniques
  • gas chromatography-mass spectrometry
  • raw materials
  • fermentation processes
  • packaging
  • shelf-life

Published Papers (4 papers)

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Research

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13 pages, 2936 KiB  
Article
Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer
by Magdalena Müller, Thomas Becker and Martina Gastl
Foods 2021, 10(7), 1602; https://doi.org/10.3390/foods10071602 - 10 Jul 2021
Cited by 2 | Viewed by 2406
Abstract
Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery. However, the recovery of valuable fermentation by-products is rarely performed due to limited [...] Read more.
Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery. However, the recovery of valuable fermentation by-products is rarely performed due to limited data about the enrichment and depletion of ethanol and aromatic compounds. The influence of operating conditions on the transfer of ethanol and aroma compounds to the recovery fluid, henceforth, ‘aromawater’, has not yet been fully explored. Therefore, this study involved examining how ethanol concentration and aroma compounds in the aromawater are affected by the condenser temperature and reflux rate during thermal dealcoholisation. The aim was to obtain an aromawater having a maximum level of valuable aroma substances and a minimum level of ethanol for re-blending with non-alcoholic beer, hypothetically causing aroma intensification. An industrial system was used for sample production. Ethanol as well as higher alcohols and ester concentrations were analysed in the different material flows, and mass balances were thus compiled. Sensory analysis was performed to evaluate the beer aroma’s intensification as a sustainable industrial application. The obtained results indicate that increased condenser temperature was associated with increased aroma concentrations in the aromawater. If the temperature of the condenser’s coolant exceeded 15 °C, dealcoholisation < 0.05% abv could not be guaranteed. A higher reflux rate led to higher concentrations of fermentation by-products in the aromawater. Finally, the aroma profile of three non-alcoholic beers (0.0% abv, 0.5% abv after blending with original beer, and 0.5% abv after blending with aromawater) were evaluated. By blending, the attributes ‘estery’ and ‘flowery’ were assessed as dominant. The effect was more pronounced with aromawater than with the original beer. Full article
(This article belongs to the Special Issue New Trends in Wine, Beer and Spirits Flavour Compound Analysis)
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22 pages, 3262 KiB  
Article
Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography
by Cátia Martins, Tiago Brandão, Adelaide Almeida and Sílvia M. Rocha
Foods 2020, 9(9), 1276; https://doi.org/10.3390/foods9091276 - 11 Sep 2020
Cited by 15 | Viewed by 3434
Abstract
Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar [...] Read more.
Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others. Full article
(This article belongs to the Special Issue New Trends in Wine, Beer and Spirits Flavour Compound Analysis)
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Review

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14 pages, 459 KiB  
Review
The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging
by Isabel Furtado, Paulo Lopes, Ana Sofia Oliveira, Filipa Amaro, Maria de Lourdes Bastos, Miguel Cabral, Paula Guedes de Pinho and Joana Pinto
Foods 2021, 10(9), 2070; https://doi.org/10.3390/foods10092070 - 02 Sep 2021
Cited by 11 | Viewed by 4743
Abstract
Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when [...] Read more.
Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when the storage period is relatively long (more than five years). Therefore, the choice of closure (cork, synthetic or screw cap) deserves special attention in order to establish the ideal sealing conditions for optimizing wine flavor attributes. The contribution of different closures to the quality of bottled wine is through mass transfer phenomena, including permeation, sorption (scalping) or desorption of chemicals between closure materials and wines. Thus, this article aims to review the impact of different closures on the flavor composition of wines during post-bottling conditions. The implications of closures on wine sensory properties are also discussed. Full article
(This article belongs to the Special Issue New Trends in Wine, Beer and Spirits Flavour Compound Analysis)
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18 pages, 1207 KiB  
Review
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking
by Ana Mendes Ferreira and Arlete Mendes-Faia
Foods 2020, 9(9), 1231; https://doi.org/10.3390/foods9091231 - 03 Sep 2020
Cited by 94 | Viewed by 8205
Abstract
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as [...] Read more.
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition. Full article
(This article belongs to the Special Issue New Trends in Wine, Beer and Spirits Flavour Compound Analysis)
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