Alcoholic Beverage Industry Research Articles

Expression patterns of Mal genes and association with differential maltose and maltotriose transport rate of two Saccharomyces pastorianus yeasts.

Beer brewing is a well-known process that still faces great challenges, such as the total consumption of sugars present in the fermentation media. Lager-style beer, a major worldwide beer type, is elaborated by Saccharomyces pastorianus (Sp) yeast, which must ferment high maltotriose content worts, but its consumption represents a notable problem, especially among Sp strains belonging to group I. Factors, such as fermentation conditions, presence of maltotriose transporters, transporter copy number variation, and genetic regulation variations contribute to this issue. We assess the factors affecting fermentation in two Sp yeast strains: SpIB1, with limited maltotriose uptake, and SpIB2, known for efficient maltotriose transport. Here, SpIB2 transported significantly more maltose (28%) and maltotriose (32%) compared with SpIB1. Furthermore, SpIB2 expressed all MAL transporters (ScMALx1, SeMALx1, ScAGT1, SeAGT1, MTT1, and MPHx) on the first day of fermentation, whereas SpIB1 only exhibited ScMalx1, ScAGT1, and MPH2/3 genes. Some SpIB2 transporters had polymorphic transmembrane domains (TMD) resembling MTT1, accompanied by higher expression of these transporters and its positive regulator genes, such as MAL63. These findings suggest that, in addition to the factors mentioned above, positive regulators of Mal transporters contribute significantly to phenotypic diversity in maltose and maltotriose consumption among the studied lager yeast strains.IMPORTANCEBeer, the third most popular beverage globally with a 90% market share in the alcoholic beverage industry, relies on Saccharomyces pastorianus (Sp) strains for lager beer production. These strains exhibit phenotypic diversity in maltotriose consumption, a crucial process for the acceptable organoleptic profile in lager beer. This diversity ranges from Sp group II strains with a notable maltotriose-consuming ability to Sp group I strains with limited capacity. Our study highlights that differential gene expression of maltose and maltotriose transporters and its upstream trans-elements, such as MAL gene-positive regulators, adds complexity to this variation. This insight can contribute to a more comprehensive analysis needed to the development of controlled and efficient biotechnological processes in the beer brewing industry.

Cheers! Examining Message Congruency Effects for No/low-Alcohol Beer

ABSTRACT Given consumers desire to prioritize their physical health, there has been a marked growth in the alcohol beverage industry toward the production of no and low-alcohol beer (NLAB). While NLAB offerings have attracted a lot of attention on the store shelves, little academic research has been given to exploring consumer perceptions of appeals used in product messaging. Utilizing a between-subjects experimental design, results from 287 participants suggest that congruent advertising appeals can play a meaningful role in influencing certain consumer response behavior to NLAB products. Specifically, consumers exposed to messaging that is congruent with their value-expressive or social adjustive attributes of self-concept had higher NLAB purchase/trial intentions. Practical implications for beverage manufacturers and directions for future research are provided.

Application of Strain Selection Technology in Alcoholic Beverages: A Review.

The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world's three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.

Cluster Analysis of Japanese Whiskey Product Review Using K-Means Clustering

Since 2008, the Japanese whiskey business has grown steadily. Overall, the whiskey market (at factory price) is expected to reach $2.95 billion in 2019, accounting for 8.6 percent of the entire alcoholic beverage industry. The rise in popularity of Japanese whiskey is associated with the country's growing international reputation. Founded 1985 as an independent bottler, Master of Malt was the first company to service clients who ordered single malt whiskey through the mail-order system. Master of Malt's omnichannel approach encompasses all channels available to the company. Known as their 'omnichannel,' this refers to the organization's capability to provide speed and precision from any place at any time. As their brand has grown over the years, they have used various marketing strategies, including a website redesign and rebuild that involved the creation of all relevant content and designing and constructing landing pages for their website. Following a clustering technique, we discovered that the data is being divided into four distinct groups and that these clusters may serve as a recommender system based on the occurrence of terms in each of the categories. Our summarizing component combined phrases related to the exact subtopics and provided users with a concise summary and sentimental information about the group of phrases.

Potential Applications of Yeast Biomass Derived from Small-Scale Breweries

Yeast biomass, a brewery by-product of the world’s substantial alcohol beverage industry, finds successful applications in the fodder industry and food additive production. This is attributed to its rich nutritional profile that comprises high protein and vitamin content. Nonetheless, in small-scale breweries, yeast slurries present a significant challenge, as the quantities obtained are insufficient to attract the attention of the food industry. The disposal of yeast contributes substantially to the organic load of wastewater (approximately 40%) and elevates water consumption (3–6 hL/hL of beer), consequently escalating production costs and environmental impact. In recent years, diverse potential applications of products derived from yeast biomass have emerged, encompassing the substitution of sera in cell culture media, the fortification of animal feed with vitamins and selenium, the utilization of beta-glucan in low-fat food products, and the development of functional foods incorporating yeast-derived peptides. These peptides exhibit the potential to safeguard the gastric mucosa, prevent hypertension, and address neurodegenerative disorders. The rising demand for value-added products derived from yeast underscores the potential profitability of processing yeast from small breweries. Due to the high equipment costs associated with yeast biomass fractionation, the establishment of specialized facilities in collaboration with multiple small breweries appears to be the most optimal solution.

A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia.

In Ethiopia, a diverse array of cereal-based alcoholic beverages is being prepared andconsumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal-based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal-based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.

Studying the influence of vibration on the process of obtaining semi-finished products for distillery production

Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-finished alcoholic beverages. The quality indicators of the finished liquor product directly depend on their composition and quality. The purpose of the research is to study the vibration effect as a physical method of intensifying the process of extracting flavoring and aromatic compounds of fruit and berry raw materials when obtaining semi-finished products for distillery production (infusions and juices). To study the effect of vibration exposure on the content of substances responsible for taste, such technical factors as frequency (f), amplitude (A) and duration (τ) of exposure have been taken into account. The mass concentration of phenolic and coloring substances has been taken as controlled indicators. The processing was carried out on the installation developed at the Department of Winemaking and Fermentation Technology named after Professor A.A. Merzhanyan of FSBEI HE «KubSTU». The research was conducted on semi-finished products obtained from raspberries and cherries in the process of obtaining alcoholized components of a blend of liqueurs. In this case, the ratio of components was equal to 1:1. A comparison of the indicators was carried out with a sample obtained by stationary infusion. The positive influence of vibration during the extraction process with aqueous-alcohol solutions on the quality indicators of semi-finished products was established. Optimal processing parameters were also determined to reduce the duration of the process. The data obtained allow us to judge the feasibility of using vibration in the alcoholic beverage industry as a technique that accelerates infusion and improves the quality of semi-finished products.

Composting of distillery spent wash

Distillery spent wash, a by-product of the alcoholic beverage industry, is an organic waste whose management poses significant challenges due to its acidity, high organic load, notable content of polyphenols, macronutrients, micronutrients and heavy metals. In Europe, billions of liters of distillery waste are generated annually and its eco-unfriendly disposal can cause severe environmental and health impacts. Composting is a viable management strategy to treat and manage distillery slop promoting the recycling and stabilization of organic matter and nutrients in the material. The review examines different composting methods, such as single composting, co-composting and vermicomposting, along with their benefits and drawbacks. To optimize composting effectiveness, various materials, such as sewage sludge, vinasse, green and animal manure, inorganic amendments, bagasse, filter cake and municipal solid waste, among other agro-food and animal bio-wastes, can be used as a source of nitrogen and microorganisms. Also, the usage of different materials and mixtures aims to enhance the composting process increasing the degradation rate and the quality of the compost. The challenges of distillery spent wash composting are also covered in the paper which are mainly due to its characteristics, including high salt content, low carbon-to-nitrogen ratio, low pH and potential phytotoxicity. The paper concludes that composting distillery spent wash is an effective and sustainable waste management solution for recovering valuable nutrient resources and producing a stable nutrient-rich organic soil amendment. The produced compost can improve crop yields, nutrient absorption by plants and plant biomass and contribute to soil properties and restoration. The review provides insights into the current state of distillery spent wash composting and recommends future research directions to improve efficiency and expand potential applications.

Development of a tool to estimate sugar and caloric contents in alcoholic beverages for a diabetes self-management program in Thailand

Diabetes self-management education and support (DSMES) is recommended as a standard of care for patients with diabetes worldwide. Alcohol consumption is one aspect mentioned within the DSMES program in Thailand where alcohol consumption is the highest among Southeast Asian countries. Many diabetes guidelines suggest limiting alcohol intake to not more than one standard drink per day for adult women and two for adult men if they cannot abstain from drinking. In practice, however, the conversion of alcohol consumption into standard drinks, and nutritional information about the calorie and sugar contents of alcoholic beverages, especially domestically produced spirits, are not commonly available in Thailand. By reviewing the diabetes guidelines internationally and the Thailand alcoholic beverage industry, a visual health education tool to help convert different alcoholic beverages into standard drinks and to provide the calorie and sugar content of alcoholic beverages was developed as a part of the DSMES program. It was finalized following pilot testing and focus group discussions with policymakers, healthcare providers, and type 2 diabetes patients. The personalized counseling tool, integrated with guidelines and culturally tailored to the Thai setting is distributed to counselors/educators. It is a potentially useful tool for patients to make informed choices for their self-management of diabetes.

USE OF REAL OPTIONS TO EVALUATE THE PROFITABILITY OF BIOGAS PRODUCTION FROM STILLAGE IN THE TEQUILA INDUSTRY

In Mexico, the tequila industry is the second most important economic activity within the alcoholic beverage industry, after the beer industry. Tequila vinasse is wastewater with a high organic load produced during the distillation of the fermented must of the blue agave (Agave tequilana Weber var. azul), which has a great impact on soils and water bodies in the tequila region. On the other hand, the decrease in fuel reserves causes instability in hydrocarbon prices, which makes it necessary to implement alternative fuel methods such as biogas. In this sense, it has recently been pointed out that the anaerobic digestion process is the most suitable for the treatment of tequila vinasse since it allows the removal of contaminating organic matter, together with the production of biogas that can be used in situ in the tequila industry. In this study, the financial feasibility of the production of biogas for self-consumption from tequila vinasse was calculated with the values achieved from a pilot system composed of a packed bed reactor (PBR) with technological and economic advantages to treat this waste. Profitability was evaluated over a 10-year production horizon (net present value $1 569 001) and was complemented with the Real Options methodology, taking into account price volatility and the option to expand. The results showed that the project is profitable with the 42.85 % biogas production expansion option. It is concluded that biogas production is financially feasible and it is possible to increase the profitability of the system by $6 325 109 if production is expanded.

Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives.

Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.

Negative halo effects of sustainable packaging

AbstractMore firms are adopting “green packaging” due to regulatory and environmental concerns. The alcoholic beverage industry has recently joined the lobby and major producers have introduced creative paper bottles for their alcoholic drinks. Previous research on sustainable labeling (e.g., eco‐friendly labels) has shown the positive halo effect where sustainable labeling induces positive evaluations. In contrast, our research aims to reveal the negative halo effects of sustainable packaging in the case of paper‐bottled alcoholic beverages. Across three studies, we explore consumers' perceptions toward alcoholic drinks packed in innovative paper bottles. Studies 1–2 demonstrate that consumers hold inferior expectations (i.e., sensory attributes, price, and purchase likelihood) toward alcoholic beverages packed in paper bottles. Study 3 demonstrates that the enforced messaging and attractive packaging can mitigate the negative halo effect for self‐consumption and gifting. These findings contribute to the literature on sustainable packaging, especially in the novel space of paper‐bottled alcoholic drinks.

Relationships among Visual Advertising Value, Brand Attitude and Customer Behaviors in Chinese Alcoholic Beverages Industry

The purpose of this study is to measure the relationships among visual advertising value, brand attitude and customer behaviors based on Value–Attitude–Behavior Model in the Chinese alcoholic beverages industry. PLS-SEM is adopted to analyze data by using SmartPLS 4. Findings demonstrate that informational value and credibility value positively influence brand attitude, which later significantly affects repeat purchases and willingness to recommend. This study makes a theoretical contribution to relationships among advertising, brand attitude and customer behaviors.

A Study of the Properties of UV-Aged and Low Formaldehyde Emissions Particleboards Manufactured with Bio-Based Wood Protein Adhesives

The environmental crisis and the safeguarding of the population's health has led to research into different ways of mitigating harmful gases. Among the emissions that the wood industry has sought to reduce are those of formaldehyde, which is why new green adhesive methods for wood panels have been investigated in recent years. In this research, particleboard with two bio-based wood adhesive (PB-bbwa) formulations. The first PB-bbwa formulation, based on proteins obtained from compounds from the alcoholic beverage industry, and the second PB-bbwa formulation, based on proteins from a mixture of compounds from the alcoholic beverage and food industries, were manufactured and tested to evaluate the physical–mechanical, thermal and formaldehyde emission properties of untreated and UV-treated formulations at a laboratory scale. The results of the physical properties obtained in the PB-bbwa were similar or even better than those of the control PB. Additionally, PB-bbwas improve on the control PB sample’s Janka hardness by least 28%, and a decrease in thermal conductivity in the edgewise position and formaldehyde emissions by 12% and 88%, respectively, in comparison to the control PB. The tests performed evidenced that PB-bbwas showed comparable performance against the control PB made with urea-formaldehyde and satisfied international standard requirements.

Environmental assessment of wastewater from food and beverage production in the Romanian urban water cycle

The food and beverage industries are considered essential sources of wastewater contaminated with pollutants discharged into the sewerage networks of cities. This study focused on monitoring the analytical parameters regulated in the environmental legislation in force in Romania for factories with various sectors of activity in the processing industry. The main objective is to understand the presence of conventional contaminants in the effluents from the food and alcoholic beverages industry and raise awareness of the effects of spillage in local networks. The study occurred over three years, between 2020 and 2022 when monthly wastewater samples from factories processing chocolate, meat, and alcohol were monitored. Values that exceed the maximum allowed limits were recorded for the meat processing factory due to the processed raw materials. The effluents resulting from the technological processes of meat processing significantly impact the aquatic environment.

Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry

An exploratory study was carried out to determine the occurrence of aflatoxins B1, B2, G1, and G2 in different aromatic preparations used in the production of bitters, liqueurs and flavored wines. Aflatoxin analysis was performed by liquid-liquid extraction followed by immunoaffinity column for purification of the extracts. The aflatoxins were quantitatively detected using high performance liquid chromatography technique with post-column derivatization and fluorescence detection. After in-house validation, the method was applied to the determination of aflatoxins in 40 samples of aromatic preparations used in the production of aperitifs and bitter drinks, vermouths and aromatized wines, and nut and citrus liqueurs. This method showed good accuracy between days (72%–95% recovery) and precision (3%–13% relative standard deviation). None of the samples analyzed contained detectable levels of aflatoxins. Only in one sample of aromatic extract of vermouth and aromatized wine aflatoxins B1 and G1 were found below the limit of quantification. From the results, it was concluded that these extracts for commercial purposes are safe for human consumption in terms of aflatoxin concentrations. In addition, the general outcome of the study showed that an accurate analysis of AFs can be obtained in a short time with a high sensitivity, even on difficult matrices such as hydro-alcoholic mixtures of different aromatic preparations.

Green antioxidant composites based on coffee by-products from the alcohol industry

Bio-based high-density polyethylene (BioHDPE)-loaded composites with different amounts of spent coffee powder (up to 30 wt.%) were successfully produced. The use of coffee residues coming from the alcoholic beverage industry in a BioHDPE matrix resulted in a remarkable improvement in the antioxidant properties of the composites. Waste spent coffee powder reduced the elastic modulus, hardness and storage modulus; the reduction was proportional to the amount of by-product considered. To improve the interaction between the highly hydrophobic BioHDPE matrix and the highly hydrophilic spent coffee powder, a copolymer – namely, poly(ethylene-graft-maleic anhydride) (PE-g-MA) – was used. PE-g-MA addition resulted in an improved interaction between the particles and poly(lactic acid), as confirmed by field emission scanning electron microscopy. On the other hand, the presence of the lignocellulosic filler resulted in a low load transfer between the two components, which led to a decrease in tensile strength. The introduction of coffee powder resulted in an improvement in thermal stability, as confirmed by thermogravimetry and differential scanning calorimetry. Finally, antioxidant activity was also observed in the composites, wherein a 27% reduction in 2,2-diphenyl-1-picrylhydrazyl was reported for the composite with the highest coffee content. The presence of antioxidant substances (coffee oil) was confirmed by Fourier transform infrared spectroscopy.

Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium

One of the significant challenges of the industry is the economic extraction of ethanol from aqueous solutions of interest to the food industry. Specifically, in the alcoholic beverages industry, the non-alcoholic beverage market has gained importance, demanding more non-alcoholic drinks with higher organoleptic quality. In this context, the technology related to the use of membranes has shown great potential. Our research aims to determine the performance of forward osmosis using FO, RO, and MD membranes as an option in the extraction of alcohol in an osmotic (Δπ = 0) and thermal (ΔT° = 0) equilibrium process. The results showed that all the membranes have the potential to dealcoholize a 12% v.v. synthetic ethanol solution. The results showed that Membrane Distillation is a viable strategy as a complement in a hybrid FO-MD approach, achieving ethanol flux values close to those offered by FO membranes and much higher than those shown by RO membranes. We also proposed other technical criteria for membrane performance evaluation, such as maintaining a low reverse salt flux and a low or no water flux to keep the organoleptic properties of a hypothetical alcoholic beverage subjected to the FO-MD hybrid process. For a high Ethanol/Salt flux ratio, the RO-82V and FO-CTA membranes presented the best performance. Furthermore, in an Ethanol/Water flux ratio, RO membranes perform best when working in an osmotic equilibrium process with a water flux equal to zero. Regarding the FO membranes, in an Ethanol/Water flux ratio, the FO-TFC membrane presented the best performance.

Organization culture types and the replication of transferred human resource management practices in multinational subsidiaries in Nigeria

PurposeGiven that institutional and cultural factors affect the transfer of HRM practices between multinational companies (MNCs) and their subsidiaries, the paper set out to investigate the explanatory mechanism for the replication of transferred HRM practices and the factors likely to influence the choice of transfer mechanisms.Design/methodology/approachUsing an exploratory qualitative approach, 40 interviews were conducted with senior managers and employees in two MNC subsidiaries located in the alcoholic beverage and oil industries in Nigeria.FindingsThe findings suggest that organizational culture (OC) was the mechanism for MNC HRM replication and inhibition. In addition to explaining the mechanisms for HRM practice replication, the authors developed a conceptual framework to explain how clan and hierarchical OC influence the extent to which human resource (HR) practices are replicated or inhibited and how institutional and cultural factors influence the choice of OC.Originality/valueThe study uncovered that MNCs deploy hierarchical OC to oversee the replication of transferred practices. Interestingly, the authors found that institutional and cultural environments were key factors that influenced the choice of mechanism for overseeing the replication of HR practices. The conceptual framework can help managers of MNCs to understand how to replicate transferred HRM practices in developing countries.

Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols.

The use of unconventional yeast species in human-driven fermentations has attracted a lot of attention in the last few years. This tool allows the alcoholic beverage industries to solve problems related to climate change or the consumer demand for newer high-quality products. In this sense, one of the most attractive species is Saccharomyces kudriavzevii, which shows interesting fermentative traits such as the increased and diverse aroma compound production in wines. Specifically, it has been observed that different isolates of this species can produce higher amounts of higher alcohols such as phenylethanol compared with Saccharomyces cerevisiae. In this work, we have shed light on this feature relating it to the S. kudriavzevii aromatic amino acid anabolic pathway in which the enzyme Aro4p plays an essential role. Unexpectedly, we observed that the presence of the S. kudriavzevii ARO4 variant reduces phenylethanol production compared with the S. cerevisiae ARO4 allele. Our experiments suggest that this can be explained by increased feedback inhibition, which might be a consequence of the changes detected in the Aro4p amino end such as L26 Q24 that have been under positive selection in the S. kudriavzevii specie.