Low Alcohol Content Research Articles

Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer

Kombucha is a beverage obtained from fermentation of Camellia sinensis tea using a symbiotic culture of bacteria and yeast (SCOBY). This association of bacteria and yeasts can be an interesting source of microorganisms for developing fermented beverages, including beer. The objective of this study was to evaluate kombucha SCOBY and commercial brewing yeast as a starter culture for the elaboration of beer. Three assays were performed to develop the beverage (C = control, KL = kombucha + yeast, K = kombucha). The pH, density, carbohydrates, organic acids and ethanol were evaluated during fermentation. Microbial counts (yeasts and mesophilic bacteria) and volatile compounds were recorded at the initial and final fermentation times. The content of total phenolic compounds, antioxidant capacity, color and bitterness (IBU) of the beers were determined. The results showed that kombucha-fermented wort produces a beer with differentiated characteristics. Increased lactic acid (0.73 g/L) and low alcohol content (1.3%) were observed in the K assay. Further, desired volatile compounds, such as ethyl octanoate, phenethyl acetate and 2-phenylethanol, were also found in this beer. The combination of kombucha and commercial yeast for beer production showed carbohydrate consumption and contents of organic acids similar to those of control beer, producing beers with an alcohol content of 5.9%. From the results, it was possible to observe a tendency for the content of total phenolic compounds (37.57, 33.00 and 31.64 mg/100 mL for K, KY and C assays, respectively) to increase when the wort was inoculated with kombucha. There was no difference in the antioxidant activity of the produced beers. All produced beers showed a yellowish color and a bitterness value (IBU) of 27%. The present study showed that adding kombucha as a starter culture produced beer with differentiated properties, such as high antioxidant activity, low alcohol content and sour characteristics.

Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of 'Cabernet Sauvignon' Grape Fruits and Wines in Northwest China.

In order to solve the problem of premature grape ripening due to global warming, inter-row peanut growing in viticulture was applied. In this two-year (2018-2019) study, the peanut (Arachis hypogaea L.) was used to cover the ground between rows in the vineyards located in the semi-arid Northwest China, Xinjiang. The results showed that reflected solar radiation and temperature around the fruit zone with the peanuts growing were decreased. Compared with clean tillage, the grapes with covering peanuts had lower total soluble solids (TSS) and higher titratable acidity (TA) in the berries. Lower alcohol content and higher total acid (TA) was also found in their corresponding wines. Inter-row peanut growing treatment significantly decreased the contents of flavonols in the grapes and their wines in the two consecutive years, but no significant effect on flavanols was observed in the resulting wines. Norisoprenoids and esters in the grapes and the wines were increased with the peanut growing treatment, respectively. Additionally, compared to clean tillage, the peanut covering significantly improved the sensory value of the wines, especially the aroma complexity of the wines. This study helps us to better understand the feasibility of applying inter-row peanut growing in the viticulture of ground management in the semi-arid climate of Northwest China.

Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines

To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds of yellow peach wine. The results showed that peach wine P12, fermented with pulp, had higher total phenolic content (TPC), total flavonoid content (TFC), monomer phenol and volatile compound content, and antioxidant activity. Ten monomeric phenols were detected in peach wines, and the content of catechin was the highest. Juice fermentation wine, J12, had a strong floral aroma, and some volatile compounds were released during fermentation when water was added to the pulp, and low alcohol content did not reduce the variety of volatile compounds. The main aroma and common characteristics of the fermented yellow peach wine were dominated by esters, with a relative odor activity value (ROAV) ≥ 1, namely, isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Our results demonstrated that the application of the described fermentation strategies significantly affected the quality and volatile compound content of yellow peach wines. This might assist in the development of a highly diverse yellow peach wine flavor.

The health halo effect of 'low sugar' and related claims on alcoholic drinks: an online experiment with young women.

To investigate whether 'low sugar' and related claims influence consumers' perceptions of the healthiness or other attributes of alcoholic drinks, promote greater consumption or impact diet and activity behaviour intentions. N = 501 Australian women aged 18-35 viewed and rated six images of alcoholic drinks in a randomized online experiment with a 2 (claim: low sugar claim, no claim control)×2 (drink type: cider, ready-to-drink spirits) between-subjects design. Participants who viewed drinks with low sugar claims rated them as healthier, less harmful to health, lower in sugar and kilojoules, and more suitable for weight management and a healthy diet than participants who viewed identical drinks with no claim (P < 0.001-P = 0.002). Drinks with low sugar claims were also perceived as being lower in alcohol (P < 0.001) despite being of equivalent alcohol content. There were no significant differences in anticipated social approval associated with consumption or in hypothetical intended consumption of the drinks, but participants who viewed drinks with low sugar claims were less likely to indicate they would compensate for consumption of the drink by modifying food intake or physical activity (P = 0.01). Low sugar and related claims on alcoholic drinks can generate a health halo: consumers generalise from a specific favourable attribute (low sugar) to misperceive other favourable health- and nutrition-related attributes, including lower alcohol content. Findings support calls to reconsider the permissibility of low sugar claims on alcoholic drinks as they may mislead consumers.

Defining No and Low (NoLo) Alcohol Products.

Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use has been proposed by multilateral institutions such as the World Health Organization and governments worldwide. Different industrial and artisanal techniques are used to achieve low-alcohol content beverages. Therefore, regulations regarding the content of alcohol in beverages and strategies to monitor compliance are important, because they are the main reason for classification of the beverages and are central to their categorization and market labelling. Furthermore, analytical techniques with adequate sensitivity as low as 0.04% vol are necessary to determine the alcohol ranges necessary for classification. In this narrative review, the definitions of no and low (NoLo) alcohol products are described and the differences in the legal definitions of these products in several regions of the world are highlighted. Currently, there is clearly confusion regarding the terminology of “no”, “free”, “zero”, “low”, “light”, or “reduced” alcohol products. There is an urgent need for global harmonization (e.g., at the Codex Alimentarius level) of the definitions from a commercial perspective and also to have common nomenclature for science and for consumer information.

The melatonin contained in beer can provide health benefits, due to its antioxidant, anti-inflammatory and immunomodulatory properties.

Beer is a fermented beverage with a low alcohol content originating from cereal fermentation (barley or wheat). It forms part of the diet for many people. It contains melatonin (N-acetyl-5-methoxytryptamine). Melatonin is a molecule with a wide range of antioxidant, oncostatic, immunomodulatory, and cytoprotective properties. The aim of this work was to review the data supporting the idea that a moderate consumption of beer, because of its melatonin content, is particularly useful in healthy diets and in other physiological situations (such as pregnancy, menopause, and old age). Data source: a) The MEDLINE /PubMed search was conducted from 1975 to April 2022, and b) Our own experience and published studies on melatonin, the immune system, and beer. We provide a review of research on the mechanisms of melatonin generation in beer, its concentrations, and its possible effects on health. The melatonin contained in beer, as part of a healthy diet and in some special physiological situations, could act as a protective factor and improve the quality of life of those who drink it in moderation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Chemical Composition, Physical Properties, and Aroma Profile of Ethanol Macerates of Mistletoe (Viscum album)

Maceration parameters such as alcohol and mistletoe content were studied to obtain high-quality macerates to produce biska, a traditional Istrian herbal spirit. An ethanol–water solution containing 25, 40, 55, and 70 v/v% ethanol and 20, 40, and 80 g/L mistletoe was macerated and pH, total acids, extract content, and color parameters were measured. Volatile compounds were determined by GC/MS. More than 150 different volatile compounds were detected. The composition of the ethanol–water solution and mistletoe content affects the values of total extract, total acids, and color. Samples with lower alcohol content have a higher number of different acids, aldehydes, alcohols, esters, and ketones, while macerates with higher alcohol content are rich in hydrocarbons and terpenes. Ethyl decanoate; ethyl hexynoate; ethyl octanoate; benzaldehyde; hexanal; octanal; and the terpene compounds limonene, cymene, menthone, humulene, eucalyptol, linalol, and borneol contribute significantly to the aroma of the macerates due to a low odor threshold. Ylangene and α- and β-bourbonene are tentatively determined new terpene molecules that are not found in the mistletoe literature, as well as thujone, which was also detected. For the preparation of aromatic macerates, 40–50 v/v% ethanol and about 40 g/L mistletoe should be used.

Potential of non-Saccharomyces yeast to produce non-alcoholic beer.

Recently, non-Saccharomyces yeast have become very popular in wine and beer fermentation. Their interesting abilities introduce novel aromatic profiles to the fermented product. In this study, screening of eight non-Saccharomyces yeast (Starmerella bombicola, Lindnera saturnus, Lindnera jadinii, Zygosaccharomyces rouxii, Torulaspora delbrueckii, Pichia kluyveri, Candida pulcherrima, and Saccharomycodes ludwigii) revealed their potential in non-alcoholic beer production. Conditions for non-alcoholic beer production were optimised for all strains tested (except T. delbrueckii) with the best results obtained at temperature 10 to 15°C for maximum of 10 days. Starmerella bombicola, an important industrial producer of biosurfactants, was used for beer production for the first time and was able to produce non-alcoholic beer even at 20°C after 10 days of fermentation. Aromatic profile of the beer fermented with S. bombicola was neutral with no negative impact on organoleptic properties of the beer. The most interesting organoleptic properties were evaluated in beers fermented with L. jadinii and L. saturnus, which produced banana-flavoured beers with low alcohol content. This work confirmed the suitability of mentioned yeast to produce non-alcoholic beers and could serve as a steppingstone for further investigation.

Effect of Covering Crops between Rows on the Vineyard Microclimate, Berry Composition and Wine Sensory Attributes of ‘Cabernet Sauvignon’ (Vitis vinifera L. cv.) Grapes in a Semi-Arid Climate of Northwest China

Covering crops was a commonly used viticultural technique to adjust the vineyard microclimate, thus affecting the grape and wine quality. In this two-year study, the purslane (Portulaca oleracea L.) was used to cover the lands between rows in the vineyards located in the semi-arid Northwest China, Xinjiang. Results showed that the photosynthetically active radiation around the fruit zone and the temperature with the purslane covering treatment decreased. Compared with the clean tillage, covering purslane had lower TSS and higher TA in the grape berries, while lower alcohol content and higher TA was also found in their corresponding wines. Covering purslane treatment significantly increased the contents of anthocyanin and flavonol in the grapes and wines in the year 2018, but no significant effect on flavanols was observed in the wines. Norisoprenoids, esters, and C6 alcohols in the grapes and wines were increased in the purslane covering treatment, respectively. Additionally, compared to the clean tillage, the purslane covering treatment significantly improved the sensory value of the wines, especially the floral aroma and the complexity of the wines. This study helped us to better understand the feasibility of applying covering purslane in viticulture in the semi-arid climate of Northwest China.

The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer.

Yeast plays a key role in the production of alcoholic beverages. Effective fermentation requires appropriate conditions to ensure the production of high-quality beer. The paper discusses the effect of dry brewing yeast (Saccharomyces cerevisiae and Saccharomyces pastorianus) after rehydration with water exposed to low-temperature, low-pressure glow plasma (PTW) in the atmosphere of air (PTWAir) and nitrogen (PTWN) in the course of the fermentation process, the formation of volatile compounds and other quality parameters of the finished beer. The obtained results show that the lager yeast strain initiated the process of fermentation faster after rehydration in the presence of PTWAir compared to all of the other treatments. It was observed that PTWAir significantly changed the composition of volatile compounds in the finished beer, especially by increasing the number of terpenes, which are compounds that positively shape the aroma of beer. In the case of PTWN samples, lower alcohol content, real extract, apparent extract and amount of biomass were observed in all analyzed strains.

Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk

In some parts of the world, tiger nut (Cyperus esculentus) tubers are widely used as a healthy food for both human and animals due to nutritional, functional and medicinal properties of the crop. This study is designed to evaluate quality attributes and acceptability of fermented tiger nut drinks fortified with defatted coconut milk and date syrup. Milk was extracted from the sprouted tiger nut tubers, mixed with defatted coconut milk in ratio of 90:10, 80:20 and 70:30 respectively and date syrup was added to taste. Each sample was allowed to ferment for 24, 48 and 72 hours with the addition of 1 g of yeast (Sacharomyces cerevisiae). Sprouted and unfermented tiger nut milk without coconut milk and date syrup was taken to be control experiment. The results of physic-chemical properties of the drinks showed that temperature (23.7 – 30.5°C), pH (2.54 – 3.20), Brix (3 – 5°), specific gravity (0.86 – 1.05 g/cm3), alcohol content (0.53 – 7.61%), iodine value (0.11 – 0.67), saponification value (20.89 – 68.86) and viscosity (780 mPa.S -1560 mPa.S). There was no microbial growth in all the samples for six months except A48 sample that had 1.00 cfu/g in week 4, 3.90 cfu/g in week 5 and 10.50 cfu/g in week 6. At p≥0.05 significant level, there was no significant difference in all the sensory attributes of most samples. Fermented tiger nut provides alternative drink with relatively low alcohol content compared to bottled wines in the market.

In vino veritas? Communication under the influence—An experimental study

We report results from controlled laboratory experiments designed to investigate the effects of drinking alcohol on communication and transactions. In a game played in laboratory experiments, sellers who are privately informed about their asset’s quality communicate and trade with potential buyers after both parties drink their given alcoholic beverages. We investigated the effects of alcohol consumption by varying the alcohol content of the assigned beverages across treatments. Our main findings are as follows. First, sellers with a drink of a high alcohol content lie significantly more often than those with a drink of a low alcohol content. Second, upon receiving a “High” message, buyers with a drink of a high alcohol content make higher offers for assets than those with a drink of a low alcohol content. Third, the public availability of information on alcohol content does not change players’ behavior significantly. These findings are qualitatively consistent with the model of communication with a lying cost and naive receivers, suggesting that alcohol consumption lowers both the lying cost and the receiver’s sophistication when interpreting messages, although we cannot completely rule out the possibility that the observed effect is due to something other than alcohol intoxication.

Determination of ethanol in low-alcohol fermented beverages

Due to the exaggerated worldwide consumption of alcoholic beverages the development of special fermented beverages with low alcohol content or without alcohol is an interesting market niche. Thus, this study aims to quantify the ethanol content of commercial fermented beverages labelled “low alcohol content” or “without alcohol” and evaluate it in order to guarantee the safety of the beverage for its consumers. For this, the ethanol quantification was performed in eleven samples by gas chromatography with headspace and flame ionization detection (HS-GC-FID) and the method has to be successful. Four samples were in agreement with the legislation, six presented ethanol above recommendations and one of them presented ethanol content below the value labelled. These results show that it is necessary an improvement on analytical controls by industries and also a more active inspection of regulatory organizations to guarantee the consumers safety.

Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine

In order to prepare the kiwi wine with high nutritional characteristics and low alcohol content, the physicochemical properties, organic acids, monomer phenols, water-soluble vitamins and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus in different inoculation method were analyzed. The results showed that the alcohol content of the three kiwi wines ranged from 5.3 to 5.5% (v/v). The lactic acid content of COF (inoculated with a mix of S. cerevisiae and W. anomalus) low-alcohol kiwi wine was 10.99 mg/mL. The quercetin and catechin contents of WSF (sequential inoculation with W. anomalus followed by S. cerevisiae) low-alcohol kiwi wine were significantly lower than those in the other kiwi wines. The aroma in COF and WSF low-alcohol kiwi wines were predominately from W. anomalus, while those in SWF (sequential inoculation with S. cerevisiae followed by W. anomalus) low-alcohol kiwi wine were predominately from S. cerevisiae.

Kisüzemi gyümölcsös sör termékfejlesztésének kezdeti mikrobiológiai tapasztalatai

The market share of small-scale breweries in the total Hungarian beer market was 3 percent in 2020. The goal of the law affecting the sale of small-scale beers (the so-called “Beer Act”, published in Issue 275 of 2020 of the Hungarian Gazette on December 11, 2020) is to create an opportunity for small-scale breweries to gain a better market position. The measure is expected to have a positive effect on the trends that have been going on in Hungary for years, such as the increase in the number of market participants, the expansion of the product range and the increase in consumer interest. In addition to the above encouraging trends, as consumers, we find that, on average, small-scale breweries lag behind large-scale producers in terms of producing a constant high quality and in ensuring the stability and shelf life of the bottles of beers. The quality deficit mentioned is mainly due to the deficiencies in the quality management systems of small breweries, the inadequate level of expertise available and the specific sales conditions. In this article, small-scale product development of a fruit beer representing one of the most sensitive product categories in terms of packaged product stability because of its low alcohol content and, at the same time, high sugar content is presented. Mainly the experience related to the achievement of microbiological stability is summarized in the paper, while also dealing with the development of the manufacturing environment, summarizing the most important sources of danger and possibilities for failure, and drawing the attention of existing and future manufacturers to the possibility that the certificates of conformity of manufacturers of brewing equipment do not always guarantee their proper functioning, and in many cases they may have to be reviewed and modified. The microbiological relationships mentioned in our manuscript are based on our own observations. The product-specific test methods used in the course of the project are also presented in detail.

Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits

Food is a very basic survival need for the sustenance of life and it always register its impact along with beverages. Varieties of alcoholic/non-alcoholic beverages were invented globally under the influence of cultural topography, which drastically differ in western and eastern tradition. One such traditional Korean fermented beverage is Makgeolli, which is popularly known as “Korean rice wine” made wholly from rice and other cereal such as wheat, barley, and germinated grains by the process of fermentation using a main natural ingredient Nuruk, an amylase enzyme “source”. The low alcohol content (6-9%) of Makgeolli with antioxidant constituents and benefiacial polyphenols like resveratrol, quercetin etc. endowing an interesting light sparkling tone of prominent astringency. The composition of fresh Makgeolli with significant amounts of lactic acid bacteria such as Lactobacillus, as well as starch, proteins, dietary fibers, free amino acids, vitamin nutrients and bioactive components are considered to be benefial to health, but it should be considered within that frame, since it is still an alcohol. The Makgeolli is considered as a probiotic liquor and claim detonated health benefits, often compared to yoghurt. In this short review, we mainly emphasize the composition of Makgeolli and offer a glimpse to its potential health benefits.

Biochemical processes during secondary fermentation of apple juice and storage of sparkling wines

Apple sparkling wines are characterized not only by the foamy and sparkling properties common to all wines of this type, but also by freshness and lightness of taste, which are the result of a harmonious combination of the taste qualities of fruit juice and its fermentation products against the background of low alcohol content and low oxidation. The aim of the study was to change the main physical and chemical parameters and the number of yeast cells during fermentation – deaeration and fermentation of apple juice and wine. The objects of research were winter varieties of apples Idared, Jonathan, Renet Simirenko, Florina, apple wine materials and finished wine. The chemical composition and quality of fruits and wine materials were determined according to generally accepted methods in winemaking. It has been established that during the day, the decrease in the R potential during deaeration of the fermentation mixture for apple cider occurs within the range of 8-20 mV, and the higher the initial potential, the more effective its reduction. In the first 3-5 days, a decrease in the R potential by an average of 50-71 mV was observed in all samples. Then the potential basically remained at this level without changes. Studies have shown that when fermenting natural fermented juice with freshly introduced wine yeast, the number of cells after 2 days increases by more than 2.7 times, and after 5 days – almost 4.5 times, reaching 31 million/ml. The most intensive reproduction of yeast is observed on the 2nd-3rd day of fermentation. At the same time, there is a sharp decrease of ammonia nitrogen, amine nitrogen and oxygen in the content. A decrease in the content of oxygen and peroxides, in turn, is accompanied by a significant decrease in the R potential of the fermenting must. After 5 days of fermentation, the number of yeast cells increases by 4.4 times with the full use of nitrogen nutrition, especially ammonia nitrogen, as well as oxygen. The increase in the initial alcohol content of the fermented juice to 8.5% vol. reduces the rate of yeast growth.

Influence of Pichia myanmarensis in fermentation to produce quinoa based non-alcoholic beer with enhanced antioxidant activity

The use of non-conventional raw materials as adjuncts in brewing is increasing as they produce beer with different physicochemical and functional properties. In addition, special yeast strains are also being used to produce low alcoholic or non-alcoholic beer with improved flavor and aroma. The present study provides a detailed investigation on the effect of different concentrations (0%, 10%, 20%, and 30%) of quinoa (Chenopodium quinoa Wild.) as an adjunct in the production of non-alcoholic beer fermented by Pichia myanmarensis. The ethanol content of obtained beers was in the non-alcoholic beer range (0.27–0.48% ABV). The extract of the worts was found to be reduced, and color increased upon increasing the quinoa concentration. The total phenolic content and flavonoid content was in the range of 194.45–271.24 GAE/L and 18.51–30.85 QE/L of beer. The beer samples become more antioxidant due to the phenolic content and flavonoids derived from the quinoa. Using quinoa as an adjunct in P. myanmarensis beer has resulted in lower alcohol content along with more volatile compounds in comparison to the control, ensuring greater consumer acceptance.

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content.

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.

Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.

One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both S. cerevisiae and alternative wine yeast species for the lowering of alcohol yields. In addition to the use of selected strains under more or less standard fermentation conditions, aerobic fermentation is increasingly being explored for this purpose. Genetic improvement is also playing a role in the development of biotechnological tools to counter the increase in the wine alcohol levels. The use of recombinant wine yeasts is restricted to research, but its contribution to the advancement of the field is still relevant. Furthermore, genetic improvement by non-GMO approaches is providing some interesting results, and will probably result in the development of commercial yeast strains with a lower alcohol yield in the near future. The optimization of fermentation processes using natural isolates is, anyway, the most probable source of advancement in the short term for the production of wines with lower alcohol contents.