Low-alcohol Beverages Research Articles

Effects of Different Non-Saccharomyces Strains in Simultaneous and Sequential Co-Fermentations with Saccharomyces cerevisiae on the Quality Characteristics of Kiwi Wine.

With the increasing awareness of health, more people have shown a preference for low-alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a major research interest in the wine industry. In this study, kiwi wine was fermented by Saccharomyces cerevisiae and different non-Saccharomyces strains (Torulaspora delbrueckii, Kluyveromyces thermotolerans, Pichia fermentans) in three methods (pure fermentation, simultaneous, and sequential co-fermentation). The physicochemical characteristics, color parameters, phenolic profiles, total phenolic content (TPC), antioxidant activities, organic acids, and taste sense of the different wines were evaluated to determine the effects of different yeasts and fermentation methods on the quality of the kiwi wine. Results indicated that co-fermentation reduced the contents of alcohol while enhancing the lightness of the kiwi wine. The TPC of sequential co-fermentation with K. thermotolerans/S. cerevisiae was significantly higher than that of their simultaneous co-fermentation. Compared to K. thermotolerans/S. cerevisiae, the antioxidant activities were increased by co-fermentation of T. delbrueckii/S. cerevisiae and P. fermentans/S. cerevisiae. Principal component analysis showed that kiwi wines fermented by different yeasts and inoculation methods could be separated and grouped. Correlation analysis presented positive correlations of phenolic composition, antioxidant activities, and color intensity. This study provided theoretical guidance for co-fermentation of non-Saccharomyces/S. cerevisiae and accelerated the industrialization process of kiwi wine.

Corrosion Behavior of 3104 Aluminum Cans When Used as Packaging for Chinese Liquor.

Aluminum cans are commonly used for packaging soft drinks and low-alcohol beverages due to their good recyclability. To enhance the economic cycle and expand the packaging of liquors, the feasibility of commercial 3104 aluminum cans for packaging Chinese liquor was studied. The aluminum's migration into alcoholic solutions was studied using inductively coupled plasma emission spectroscopy (ICP-OES). Electrochemical impedance spectroscopy (EIS) was used to study the corrosion process of epoxy coatings on the aluminum cans. Scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDS), infrared attenuated total reflection (IR-ATR), and X-ray diffraction (XRD) were used to determine the inner coatings and adhering surfaces of the cans and the corrosion process. The results showed that the maximum aluminum migration in Chinese liquor was 4.3572 mg/kg at 60 °C for 30 days. The epoxy coating was corroded enough to decrease the coating impedance and expose the metal substrate after 25 days. Permeation and aging degradation of coatings are the main factors to consider when packaging liquor.

No- and low-alcohol beer and the sponsorship of sport in Australia: An audit of sponsorship partnerships and analysis of marketing tactics.

Alcohol sponsorship of sport is associated with increased alcohol consumption. Little research to date has examined the sponsorship of sport by no- and low-alcohol (NoLo) beverage brands, despite concern that the marketing of these products might be harmful to young people. This study had dual aims: to identify sporting partnerships between NoLo beers and Australian sport, and examine marketing tactics used in social media advertising to promote these partnerships. Our sample included NoLo beers sold online from three large Australian alcohol retailers. First, we performed a qualitative content analysis of partnerships between NoLo beers and sport using publicly available online information. We then analysed the 118 social media posts of NoLo brands linked to these partnerships using a coding framework adapted from the alcohol literature. Of 34 brands, 13 had sporting sponsorship partnerships across a range of spectator and participatory sports. Key marketing tactics identified on social media were activations, time-and event-specific drinking, influencer marketing, competitions, and corporate social responsibility. In particular, NoLo brands aim to disrupt the sports drink market by advertising their products as healthy recovery drinks, or 'sports beers', through activation events. Brands are also using influencer marketing and competitions, two tactics shown to be particularly persuasive for young people. NoLo beer brands strategically align with Australian sports to promote NoLo consumption. As they are classified as soft drinks in Australia, NoLo beverages are not regulated like alcohol. Future discussions around sports sponsorship and advertising regulation must consider NoLo products.

Why, Where, and with Whom? Understanding the set and setting influencing the consumption of NoLo beverages

Background: Production and use of no- and low-alcohol (NoLo) beverages has increased globally in recent years. Using data from a large international sample of people who drink alcohol, this study aimed to investigate patterns of NoLo drink consumption. Methods: The study utilized data from the 2022 Global Drug Survey (GDS). We used cross-tabulation and multiple correspondence analysis to understand usage patterns and identify key groupings. Results: Of the 15,686 participants reporting NoLo use, most (59%) reported drinking NoLo products less than monthly. Frequent NoLo consumption was more prevalent in relaxed environments (92%) compared to team environments (27%) and party settings (49%), with a significant relationship between heavy alcohol drinking prevalence and increased likelihood of engaging in NoLo alcohol consumption. Conclusions: We uncovered nuanced preferences for NoLo drinks driven by cultural, consumption, and economic factors. Heavy alcohol drinking and an increased likelihood of NoLo consumption is suggestive of a growing acceptance of NoLo beverages as substitutes for alcoholic beverages perhaps, for example, as a response to avoiding experiences of embarrassment due to drunkenness in particular social settings. This suggests a need for further research into public health policies promoting NoLo options to mitigate alcohol-related problems.

Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile.

Amazake is a traditional, sweet, non-alcoholic Japanese beverage typically produced through koji fermentation by the fungus Aspergillus oryzae. However, alternative microorganisms such as Bacillus amyloliquefaciens offer potential advantages and novel possibilities for producing similar fermented beverages. This study aimed to replicate the ancestral beverage of amazake by replacing A. oryzae (W-20) with B. amyloliquefaciens (NCIMB 12077) and comparing their fermentation processes and resulting products. Our results show that the production of amazake with B. amyloliquefaciens (ABA) is not only possible but also results in a beverage that is otherwise distinct from traditional amazake (AAO). Saccharification was achievable in ABA at higher temperatures than in AAO, albeit with lower reducing sugar and enzymatic activity values. Amino acids and organic acids were more abundant in AAO, with cysteine being uniquely present in AAO and shikimic acid only being present in ABA. The volatile aroma compound profiles differed between the two beverages, with AAO exhibiting a greater abundance of aldehydes, and ABA a greater abundance of ketones and alcohols. Interestingly, despite these compositional differences, the two beverages showed similar consumer panel acceptance rates. An analysis of their microbial communities revealed pronounced differences between the amazakes, as well as temporal changes in ABA but not in AAO. This study provides promising insights into harnessing the potential of B. amyloliquefaciens as the primary microorganism in the fermentation process of amazake-like beverages, marking an important advancement in the field of fermented low-alcohol beverage production, with possible applications in other fermented foods.

Nutritional and Biochemical Analysis of Locally Produced Wine from a Blend of Banana (Musa sapientum) and Date Palm Fruit (Phoenix dactylifera L.)

Background: Wine is a low-alcohol beverage made from fresh grapes or grape juice through partial or complete fermentation. Wine contains many nutrients necessary for the human body, such as sugar, vitamins, amino acids, mineral elements, polyphenols etc. Objective: This project aimed at analysing the nutritional and biochemical composition of locally produced wine from a blend of banana and dates palm fruit. The study includes determining the proximate, phytochemical, mineral, physicochemical, and amino acid profiles. Methods: The method involves heating a crucible dish to eliminate moisture, determining fat content, defatting the sample, determining ash, and determining crude protein. The phytochemical analysis includes tests for saponin, flavonoid, alkaloid, and tannin. Mineral analysis was carried using an atomic absorption spectrophotometer, while physicochemical analysis includes alcohol, pH, and temperature measurements as well as determination of amino acid profile analysis of banana-date palm wine. Results: The proximate analysis revealed high moisture content (97.87%), suggesting a good source of fruit wine production. The wine contains low crude fibre (1.01%), low crude protein (0.14%), Ash content (0.49%) and low crude lipid (0.58%). The wine also contains antioxidant and anti-inflammatory properties. Physicochemical analysis revealed an average pH of 4.62 to 4.71, with sugar concentration decreasing daily over four days and two mineral elements were reveal which are potassium and phosphorus. The amino acid profile analysis of banana-date palm wine reveals that it contains both essential and non-essential amino acids. The essential amino acids include isoleucine, methionine, histidine, and phenylalanine, non-essential amino acids include glutamic acid, asparagine, proline, and cysteine. Conclusion: The findings of this study suggest that a blend of Banana (musa sapientum) and date palm fruit (Phoenix dactyliferal) wine has a unique pleasant aroma, and may have the potential to provide both essential and non-essential amino acids, provide other nutrients that are important for normal physiological function of the body.

Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6.

This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary.

Physicochemical, antioxidant activity, and sensory characteristics of mead produced with Hibiscus sabdariffa and Betula pendula (Birch sap)

Nowadays, consumers' preference for low-alcoholic beverages with health-promoting bioactive constituents is rapidly increasing. Thus, there is an increasing search for bioactive ingredients to enhance the nutritional values and related health benefits of beverages such as mead. Hibiscus sabdariffa (HS) and Betula pendula (Birch sap) are plant materials rich in bioactive constituents that offer beneficial functions, including antioxidant and anti-inflammatory properties. Therefore, the study aimed to use HS and birch sap to produce a low-alcohol mead with improved bioactive constituents, sensory qualities, and antioxidant activity. Before fermentation (20 ± 1 °C, 21 days), honey-must (25%) was supplemented with HS brew (8, 19, 22, or 25%). The findings showed that the addition of HS extract had no negative effect on fermentation dynamics, as evidenced by a general decline in extract (%Brix) and simultaneous release of alcohol in both the control and HS-supplemented meads. HS meads had significantly lower alcohol content (3.22 ± 0.04–5.58 ± 0.04) than control meads (36.32 ± 0.04–7.17 ± 0.04). Also, the addition of HS and birch sap enhanced the bioactive elements and antioxidant activity of HS mead compared to the control meads. HS mead (HSC) had the highest (p < 0.05) total phenolic content (134.38 ± 0.83 mg QAE/L), total flavonoid content (117.88 ± 0.150 mg RE/L), and 2,2-Diphenyl-1-picrylhydrazyl antioxidant activity (65.83 ± 0.62%) among all the samples studied. Mead augmented with 1.8 L (HSC) was generally preferred by sensory panellists with an overall acceptability score of 7.67 ± 0.77. The results suggest that the addition of birch sap and HS will not change the fermentation kinetics but will improve the bioactive constituents and health-promoting benefits of the mead.

Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages

To create the low-alcoholic beverages with excellent nutritional properties and flavor qualities, pomegranate juice was fermented with 16 strains of non-Saccharomyces yeasts from 9 species without added sugar. The effects of different yeasts on the non-volatile constituents (vitamins, organic acids, polyphenols), volatile compounds and sensory characteristics of the fermented beverages were comprehensively evaluated. The study revealed that non-Saccharomyces fermentations resulted in a higher abundance of polyphenols compared to the pomegranate juice and S. cerevisiae WLS21 (Sc21). The monomer phenols in Meyerozyma guilliermondii 12 (Mg12) were approximately twice the total of CK and 1.3 times of Sc21. Moreover, they led to a higher concentration of volatile compounds than the pomegranate juice. A total of 94 volatile compounds were identified in the pomegranate fermented beverages. In contrast to S. cerevisiae, Wickerhamomyces anomalus 1-1 and 10 (Wa1-1, Wa10), Pichia kudriavzevii 8 (Pk8) and Mg12 resulted in more acetate esters, and Zygosaccharomyces rouxii IFO 1130 and 53 (Zr1130, Zr53) yield higher levels of ethyl esters. A total of 40 volatiles with a relative odour activity value (rOAV) of ≥ 0.1 were identified, of which 14 were selected for principal component analysis (PCA). The sensory analysis confirmed that Zr1130, Zr53, Wa1-1, Wa10 and Pk8 strains exhibited superior aroma generation compared to Sc21. Furthermore, the partial least-squares regression (PLSR) analysis revealed that cherry, red fruits, black currant, citrus fruits, raspberry, black berry, pineapple, floral, sour and alcoholic odours had a significantly positive impact on the overall acceptability of the fermented beverages.

Low-alcohol wine made from uvaia (Eugenia pyriformis Cambess): Influence of ultrasound-assisted enzymatic pre-treatment on its bioactive properties

The uvaia (Eugenia pyriformis Cambess) is a Brazilian native fruit that has potential for the preparation of low-alcohol beverages. Ultrasound-assisted enzymatic treatments can be applied in the steps which precede the fermentation, aiming the extraction of bioactive compounds. Thus, the goal of this study was to evaluate the influence of different treatments using pectinase and ultrasound on the bioactive properties of uvaia wine. The uvaia wine treated with pectinase and ultrasound showed the highest levels of malic acid, total phenolic compounds, and antioxidant activity. In the in vitro digestion, the treatment with pectinase and ultrasound increased the antioxidant activity (ABTS) by 50% and showed the highest p-coumaric acid content in the intestinal phase. This work is a pioneer in the preparation of low-alcohol uvaia wine using pre-fermentation treatments with enzyme and ultrasound which, when simultaneously applied, optimized the chemical characteristics of this beverage.

An Analysis of Marketing Strategy Exploration of Low-Alcohol Beverage Consumption in Guangdong China

In recent years, the low-alcohol beverage industry in China has experienced a surge in investment. This study utilizes a questionnaire survey method to investigate the behavior of 601 college student consumers in Guangdong Province, China. Employing the Rank Sum Ratio (RSR) comprehensive evaluation method, the consumer group is classified into five categories based on their purchasing power. Statistical and machine learning methods are subsequently employed to analyze consumer preferences and habits related to appearance and ingredient taste. Furthermore, specific associated scenarios and other key factors are examined to analyze promotional strategies. Subsequently, market size is forecasted using a grey model. Finally, tailored marketing recommendations are provided for relevant businesses. It is worth noting that this study employs more quantitative mathematical methods to obtain data analysis conclusions that are more explanatory in nature.

The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer

The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an effective method for producing low-alcohol fruit beverages with desirable qualities. Thus, the aim of this study was to develop a CCF process to produce low-alcohol marula fruit beer using selected non-Saccharomyces yeasts. The effect of temperature (°C), and time (h) on alcohol (% v/v), pH, total titratable acidity (LAE/mL) and specific gravity (SG) was evaluated using response surface methodology. Sterile marula fruit juice was inoculated with Metschnikowia pulcherrima, Pichia fermentans, or Pichia kluyveri respectively. Higher final SG values were observed for temperatures between 8 °C and 15 °C. Above 15 °C, the SG decreased with an increase in temperature and time. Fermentation at temperatures below 10 °C produced zero to low-alcohol marula fruit beer (0.00–0.20 % v/v) with an attenuation rate above 80 %. This was confirmed by the significance of quadratic models for SG (p ≤ 0.01), and alcohol (p = 0.00) for the three selected yeasts. Overall, P. kluyveri produced the lowest alcohol levels, followed by M. pulcherrima and P. fermentans, respectively. The study confirmed that cold-contact fermentation with non-Saccharomyces yeasts can be an effective biological method to produce low-alcohol marula fruit beer in line with the emerging consumer demand for low-alcohol beverages.

Diferentes fontes de sacarose na fermentação do kefir de água

Abstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial culture of microorganisms that ferment sucrose, resulting in a slightly acidic, carbonated and low-alcohol beverage. The objective of this work was to use three different substrates for the fermentation (coconut, brown, and refined sugar) and to carry out analyzes of pH, titratable acidity (TA), and soluble solids content during 48 h of the process. In the grains, microbial biomass, dry mass content, and scanning electronic microscopy (SEM) were evaluated. Five fermentations were made for each sugar. The results showed differences in the use of sugar, concluding that there was a greater difference in relation to refined sugar and the others. Drinks fermented in coconut and brown sugar showed pH and acidity values within the ranges found in the consulted literature, with grain structures that provided good adhesion of microorganisms, which was not noticed in refined sugar grains. This may be due to the white sugar’s refining process involving chemical compounds, causing the sugar to have a high sucrose content but a low concentration of minerals and nutrients that favor grain growth. However, grains did not show a high mass gain, which may have been caused by the proportion of sugar/grain (40 g/26 g), temperature (27 °C), and time (48 h) used. Considering the aforementioned parameters, this pioneering study compared coconut, brown, and refined sugars. It was concluded that coconut and brown sugars were more suitable for the fermentation of the kefir drink, due to their similarities with the desired characteristics.

DETERMINISTIC BEHAVIORAL AND ANAMNESTIC RISK FACTORS INDUCING MISCARRIAGE (according to the results of a sociological study)

Background. Every year there are 23 million miscarriages and approximately 15 million premature babies are born in the world. Prematurity induces an increase in the hospitalization of newborns, creates a significant economic burden on families and the burden on health care systems, and increases the risk of developing psychological and mental disorders, which determines this pathology as a priority in the search for ways to solve it.&#x0D; Aim: to establish the most significant behavioral risk factors for miscarriage, which are actually modifiable, which will be one of the key elements in solving the problem of preventing miscarriage.&#x0D; Materials and methods. During the scientific study, two groups of women were formed. The study group consisted of 403 women after spontaneous abortion, premature birth or threatened miscarriage, and the control group included 402 women with a physiological gestation course and parturient women with a full-term pregnancy.&#x0D; Results. According to the results of the study, theку was a significant impact of an external stress factor during pregnancy, noted by 23.08% [19.1-27.31] and 3.73% [2.10-5.80] of the respondents of the study and control groups, respectively (p &lt;0.01), as well as nervous system overload at the workplace, noted by 42.43% [37.65-47.29] and 29.35% [25.01-33.9] of women, respectively (p&lt;0.01).&#x0D; The negative impact of physical activity such as running or jogging, as well as professional sports, which were indicated by 17.87% [14.28-21.75] and 8.71% [6.15-11.66], and 6 .20% [4.06-8.76] and 2.24% [1.02-3.91] of the respondents of the study and control groups, respectively (p&lt;0.01), have been proven.&#x0D; It was established that the proportion of females who drank wine was 39.70% [34.98-44.52] in the study group, while they were 17.66% [14.09-21.54] (p&lt;0.01) in the control group, and the share of women who drank low-alcohol beverages was twice as prevalent in the control group, 13.93% [10.72-17.48] compared to 7.20% [4.88-9.92] in the study group (p&lt;0.01).&#x0D; The preventive effect of additional intake of micronutrients, namely folic acid and iodine, was noted. 37.47% [32.81-42.25] of women in the study group took folic acid at 400 μg per day from the moment they found out about their pregnancy until the end of the 16th week of pregnancy, which was 1.4 times less than in the control group, accounting for 51.00% [46.11-55.87] (p&lt;0.01). Only a quarter of 25.06% [20.96-29.41] women of the study group and almost half of 45.27% [40.44-50.15] women of the control group (p&lt;0.01) took iodine supplements containing 200 μg of iodine per day from the beginning to the end of pregnancy.&#x0D; The expediency of limiting sexual life during critical periods of pregnancy, namely during the 8-12, 18-22, and 28-32 weeks of pregnancy, was proven, as noted by 31.27% [26.84-35.87] of the respondents of the study group and 47.26% [42.4-52.15] of subjects in the control group (p&lt;0.05).&#x0D; Conclusion. Based on the results of the study, the most significant behavioral risk factors were established, which are mainly manageable and modifiable. The obtained results will be used in the formation of groups with an increased risk of miscarriage among women of reproductive age and in the development of a personalized risk-oriented model for the prevention of miscarriage.

Fight for Sobriety in Russia at Beginning of 20th Century: Discussion on Low-Alcohol Beverages

The problem of alcohol consumption and the struggle for sobriety in Russia in the early 20th century is being investigated. The discussion in government and public circles about the possibility of effectively combating drunkenness by spreading the culture of consuming low-alcohol beverages (primarily beer) among the people is analyzed. The aim of the article is to analyze how viable this idea could have been in the realities of that time. The relevance of addressing this topic is due to the ongoing search in modern Russia for ways to spread the values of a healthy lifestyle among the population in the face of the interests of producers and sellers of various types of alcohol in preserving and increasing their profits. The research methodology is based on the principles of historicism and comparative analysis. Among the sources used are archival materials (from the RGIA funds), press, stenographic reports of State Duma meetings, and journalism. The sources used together allow achieving the set goal. The main result of the research is to clarify the circumstances and reasons for the victory of domestic temperance forces over the “beer lobby” in the 1900s—1910s, the main reason being the unwillingness of the government, society, and the masses to replace strong vodka with beer on a national scale.

The effectiveness of regulations preventing alcohol-related road traffic crashes and fatalities in the European Union countries

Introduction: This article addresses the impact of policy measures on the number of alcohol-related crashes and fatalities in European Union countries. In particular, it assesses (1) whether mild or severe penalty measures should be used to reduce the number of crashes and fatalities caused by alcohol; and (2) whether alcoholic beverages should be treated differently or proportionally to their alcohol content. Methods: This study analyzed the number of alcohol-related crashes and fatalities in 24 European Union countries between 2002 and 2014. The methodology involved fixed-effects panel models, models with instrumental variables, the Hausman–Taylor model, and seemingly unrelated regressions (SUR). SUR improve the results of coefficient estimates when the data are not complete. Results: The results of the SUR indicated that vehicle impoundment, community service, and alcolocks correlate with lower crashes, while detention correlates with lower fatalities. Furthermore, a higher alcohol content in beverages is positively associated with fatalities and negatively associated with the number of crashes. Conclusions: Mild and harsh measures for preventing alcohol-related crashes and fatalities differ in effectiveness; therefore, they should be used simultaneously. Blood alcohol concentration limits were found to be an ineffective tool for preventing crashes and fatalities under the influence of alcohol. Practical implications: The regulatory restrictions on different types of alcohol should be stricter for hard alcohol (especially spirits) and lower for low-alcohol beverages, such as beer, if fewer fatalities are preferred to fewer crashes.

The art of production and microbial dynamics of Bukuri and Cabbage-Shameta: A traditional fermented beverage of Ethiopia

This study determined the state of the art and microbial makeup of Bukuri and Cabbage-Shameta, two traditionally fermented beverages commonly made from grains and cabbage seeds in Wollega Zone, Oromia Regional State, Ethiopia. Samples of the beverages and survey data on product features, raw materials used, and preparation techniques were collected from expert women. Physicochemical (pH and titratable acidity) and microbiological analyses (aerobic mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts, and molds) were performed. A new method was used to determine the arts of its production and the dynamics of microorganisms in the beverages in the laboratory. The results revealed that both beverages contained high levels of aerobic mesophilic bacteria, lactic acid bacteria, and yeasts, while having low levels of Enterobacteriaceae and molds. Moreover, both beverages demonstrated low pH and high titratable acidity. Laboratory fermentation of both beverages indicated comparable changes in microbes and acidification over time. As the fermentation time increased the Enterobacteriaceae significantly decreased to the extent of elimination, and the number of lactic acid bacteria and yeast increased. Therefore, it could be concluded that both Bukuri and Cabbage-Shameta are acidic, low-alcohol beverages with almost no pathogenic microorganisms as the pH of the product lowered, making them safe for public health.

The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach.

The present study adopted a response surface methodology (RSM) approach validated by artificial neural network (ANN) models to optimise the production of a bitter gourd-grape beverage. Aset of statistically pre-designed experiments were conducted, and the RSM optimisation model fitted to the obtained data, yielding adequately fit models for the monitored control variables R2 values for alcohol (0.79), pH (0.89), and total soluble solids (TSS) (0.89). Further validation of the RSM model fit using ANN showed relatively high accuracies of 0.98, 0.88, and 0.82 for alcohol, pH, and TSS, respectively, suggesting satisfactory predictability and adequacy of the models. A clear effect of the optimised conditions, namely fermentation time at (72 h), fermentation temperature (32.50 and 45.11 °C), and starter culture concentration (3.00 v/v) on the total titratable acidity (TTA), was observed with an R2 value of (0.40) and RSM model fit using ANN overall accuracy of (0.56). However, higher TTA values were observed for samples fermented for 72 h at starter culture concentrations above 3 mL. The level of 35% bitter gourd juice was optimised in this study and was considered desirable because the goal was to make a low-alcohol beverage.

Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis.

Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties 'Kuilv', 'Fenglv', 'Jialv', 'Wanlv', 'Xinlv', 'Pinglv', 'Lvbao', 'Cuiyu', 'Tianxinbao', and 'Longcheng No.2' were determined, and a sensory evaluation was performed. The findings show that 'Tianxinbao' produced the driest extract (49.59 g/L), 'Kuilv' produced the most Vitamin C (913.46 mg/L) and total phenols (816.10 mg/L), 'Jialv' produced the most total flavonoids (477.12 mg/L), and 'Cuiyu' produced the most tannins (4.63 g/L). We analyzed the color of the A. arguta wines based on CIEL*a*b* parameters and found that the 'Kuilv' and 'Longcheng No.2' wines had the largest L* value (31.65), the 'Pinglv' wines had the greatest a* value (2.88), and the 'Kuilv' wines had the largest b* value (5.08) and C*ab value (5.66) of the ten samples. A total of eight organic acids were tested in ten samples via high-performance liquid chromatography (HPLC), and we found that there were marked differences in the organic acid contents in different samples (p < 0.05). The main organic acids were citric acid, quinic acid, and malic acid. The aroma description of a wine is one of the keys to its quality. A total of 51 volatile compounds were identified and characterized in ten samples with headspace gas chromatography-ion mobility spectrometry, including 24 esters, 12 alcohols, 9 aldehydes, 3 aldehydes, 2 terpenes, and 1 acid, with the highest total volatile compound content in 'Fenglv'. There were no significant differences in the types of volatile compounds, but there were significant differences in the contents (p < 0.05). An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) showed that ethyl butanoate, ethyl pentanoate, ethyl crotonate, ethyl isobutyrate, butyl butanoate, 2-methylbutanal, ethyl isovalerate, and ethyl hexanoate were the main odorant markers responsible for flavor differences between all the A. arguta wines. Sensory evaluation is the most subjective and effective way for consumers to judge A. arguta wine quality. A quantitative descriptive analysis (QDA) of the aroma profiles of ten grapes revealed that the 'fruity' and 'floral' descriptors are the main and most essential parts of the overall flavor of A. arguta wines. 'Tianxinbao' had the highest total aroma score. The flavor and quality of A. arguta wines greatly depend on the type and quality of the A. arguta raw material. Therefore, high-quality raw materials can improve the quality of A. arguta wines. The results of the study provide a theoretical basis for improving the quality of A. arguta wines and demonstrate the application prospects of HS-GC-IMS in detecting A. arguta wine flavors.

Fermentation and bio-functions of sake and Chinese rice wine: Implications for 'healthy-alcoholic industry'

Traditional low-alcoholic beverages were promoted to be healthy drinks with multiple bio-functions. Research into Japanese sake and Chinese rice wine (CRW) in terms of the preparation process, bacteria diversity, authentic quality control and bio functions is of significance. Japanese sake and CRW are representative alcoholic beverages which were proven to bring health benefits. For instance, sake was found to contain bio-functional components of CRW were found to obtain antioxidant activities. In this article, the production mechanisms and their bioactive components in Japanese sake and CRW were discussed. Red yeast rice is made by fermenting the rice with Monascus. However, commercial lovastatin (a structure that similar to monacolin K) is recently reported to be illegally added to common red yeast rice to meet drug quality standards, herein, there are many safety issues of rice wine, and it is especially important to dress the authentication assessment of the CRW. A new era of CRW as a low-alcoholic healthy beverage is coming. Prospects for the future development of CRW, with an emphasis on the absorption of the successful regulation experience from Japanese sake productions which are with high reputations worldwide, are presented.