scholarly journals Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3698
Author(s):  
Marina Al Daccache ◽  
Mohamed Koubaa ◽  
Richard G. Maroun ◽  
Dominique Salameh ◽  
Nicolas Louka ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Fermentation Process ◽  
Current Knowledge ◽  
Fermentation Medium ◽  
Microbial Interactions ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Wine Production ◽  
Physicochemical Composition ◽  
The Impact

Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.

scholarly journals Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1831
Author(s):  
Nicola De Simone ◽  
Pasquale Russo ◽  
Maria Tufariello ◽  
Mariagiovanna Fragasso ◽  
Michele Solimando ◽  
...  
Keyword(s):  
Environmental Impacts ◽  
Food Systems ◽  
Scale Up ◽  
Raw Material ◽  
Added Value ◽  
Alcoholic Beverages ◽  
Potential Contribution ◽  
Biological Resources ◽  
The Impact ◽  
Craft Beers

Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

scholarly journals The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 73 ◽  
Author(s):  
Nedret Ivit ◽  
Belinda Kemp
Keyword(s):  
Current Knowledge ◽  
Future Research ◽  
Sparkling Wine ◽  
Wine Production ◽  
Nutrient Supplementation ◽  
Saccharomyces Yeast ◽  
Sensory Profiles ◽  
The Impact ◽  
Saccharomyces Yeasts

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.

scholarly journals Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 4960
Author(s):  
Sanja Radonjić ◽  
Vesna Maraš ◽  
Jovana Raičević ◽  
Tatjana Košmerl
Keyword(s):  
Phenolic Compounds ◽  
Current Knowledge ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Brewing Industry ◽  
Novel Technologies ◽  
Phenolic Substances ◽  
Place Of Origin ◽  
Growing Conditions ◽  
Beer Production

Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer’s antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.

scholarly journals Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent

2019 ◽  
pp. 311-315
Author(s):  
Jasmina Vitas ◽  
Stefan Vukmanovic ◽  
Radomir Malbasa ◽  
Aleksandra Tepic-Horecki
Keyword(s):  
Fermentation Process ◽  
White Wine ◽  
Volumetric Method ◽  
Alcoholic Beverages ◽  
Human Consumption ◽  
Wine Production ◽  
Total Sugars ◽  
Content Determination ◽  
Ethanol Content ◽  
Ethanol Determination

The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30?C. Ethanol was determined by volumetric method common for ethanol determination in refreshing non-alcoholic beverages. Winery effluent was successfully applied in kombucha fermentation process. Results indicated that the produced kombucha beverages are suitable for human consumption as non-alcoholic beverages. Only products obtained at 30?C (the sixth day) and at 20?C (the sixth and the ninth day) do not belong to the group of non-alcoholic beverages. Certain process parameters were established in order to produce suitable kombucha product.

scholarly journals Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1609
Author(s):  
Goreti Botelho ◽  
Ofélia Anjos ◽  
Letícia M. Estevinho ◽  
Ilda Caldeira
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Legal Aspects ◽  
Grape Pomace ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Legal Limits ◽  
Different Types ◽  
The Impact

Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

scholarly journals Urban Fire Severity and Vegetation Dynamics in Southern California

2020 ◽  
Vol 13 (1) ◽  
pp. 19
Author(s):  
Lauren E. H. Mathews ◽  
Alicia M. Kinoshita
Keyword(s):  
Vegetation Cover ◽  
Vegetation Index ◽  
Normalized Difference Vegetation Index ◽  
Current Knowledge ◽  
Fire Severity ◽  
Satellite Image ◽  
Burn Severity ◽  
Native Vegetation ◽  
Riparian Areas ◽  
The Impact

A combination of satellite image indices and in-field observations was used to investigate the impact of fuel conditions, fire behavior, and vegetation regrowth patterns, altered by invasive riparian vegetation. Satellite image metrics, differenced normalized burn severity (dNBR) and differenced normalized difference vegetation index (dNDVI), were approximated for non-native, riparian, or upland vegetation for traditional timeframes (0-, 1-, and 3-years) after eleven urban fires across a spectrum of invasive vegetation cover. Larger burn severity and loss of green canopy (NDVI) was detected for riparian areas compared to the uplands. The presence of invasive vegetation affected the distribution of burn severity and canopy loss detected within each fire. Fires with native vegetation cover had a higher severity and resulted in larger immediate loss of canopy than fires with substantial amounts of non-native vegetation. The lower burn severity observed 1–3 years after the fires with non-native vegetation suggests a rapid regrowth of non-native grasses, resulting in a smaller measured canopy loss relative to native vegetation immediately after fire. This observed fire pattern favors the life cycle and perpetuation of many opportunistic grasses within urban riparian areas. This research builds upon our current knowledge of wildfire recovery processes and highlights the unique challenges of remotely assessing vegetation biophysical status within urban Mediterranean riverine systems.

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

scholarly journals Effects of the Marine Biotoxins Okadaic Acid and Dinophysistoxins on Fish

2021 ◽  
Vol 9 (3) ◽  
pp. 293
Author(s):  
Mauro Corriere ◽  
Lucía Soliño ◽  
Pedro Reis Costa
Keyword(s):  
Okadaic Acid ◽  
Harmful Algal Blooms ◽  
Algal Blooms ◽  
Current Knowledge ◽  
Global Climate ◽  
Scientific Evidence ◽  
Shellfish Poisoning ◽  
Morphological Alterations ◽  
The Impact ◽  
Dsp Toxins

Natural high proliferations of toxin-producing microorganisms in marine and freshwater environments result in dreadful consequences at the socioeconomically and environmental level due to water and seafood contamination. Monitoring programs and scientific evidence point to harmful algal blooms (HABs) increasing in frequency and intensity as a result of global climate alterations. Among marine toxins, the okadaic acid (OA) and the related dinophysistoxins (DTX) are the most frequently reported in EU waters, mainly in shellfish species. These toxins are responsible for human syndrome diarrhetic shellfish poisoning (DSP). Fish, like other marine species, are also exposed to HABs and their toxins. However, reduced attention has been given to exposure, accumulation, and effects on fish of DSP toxins, such as OA. The present review intends to summarize the current knowledge of the impact of DSP toxins and to identify the main issues needing further research. From data reviewed in this work, it is clear that exposure of fish to DSP toxins causes a range of negative effects, from behavioral and morphological alterations to death. However, there is still much to be investigated about the ecological and food safety risks related to contamination of fish with DSP toxins.

scholarly journals Effect of Biochar Prepared from Food Waste through Different Thermal Treatment Processes on Crop Growth

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 276
Author(s):  
Hang Jia ◽  
Haoxi Ben ◽  
Fengze Wu
Keyword(s):  
Crop Growth ◽  
Raw Material ◽  
Synthetic Methods ◽  
Thermochemical Conversion ◽  
Growth Trend ◽  
Wheat Growth ◽  
Preparation Methods ◽  
Treatment Processes ◽  
Ft Ir ◽  
The Impact

Biochar is generally accepted and increasingly valued in scientific circles as solid products in the thermochemical conversion of biomass, mainly because of its rich carbon content. The purpose of this research is to investigate the impact of biochar from different sources on wheat growth. In particular, this work focused on the effect of different preparation methods and raw material of biochar on the growth of wheat and aim to find a potential soil substitute that can be used for crop cultivation. Two synthetic methods were evaluated: hydrothermal conversion and pyrolysis. The characterization of biochar was determined to explore the impact of its microstructure on wheat growth. The results show that the yield of biochar produced from high-pressure reactor is significantly higher than that obtained by using microwave reactor. For example, the biochar yield obtained through the former is about six times that of the latter when using steamed bread cooked as biomass raw material. In addition, the growth trend of wheat indicates that biochar has different promoting effects on the growth of wheat in its weight and height. The pyrolyzed carbon is more suitable for wheat growth and is even more effective than soil, indicating that pyrolyzed biochar has more potential to be an alternative soil in the future. Moreover, this research tries to explore the reasons that affect crop growth by characterizing biochar (including scanning electron microscopy (SEM), biofilm electrostatic test (BET) and Fourier transform infrared (FT-IR)). The results indicate that the biochar containing more pits and less hydroxyl functional are more suitable for storing moisture, which is one of the significant factors in the growth of crops. This study provides evidence of the effects of biochar on crop growth, both in terms of microstructure and macroscopic growth trends, which provides significant benefits for biochar to grow crops or plants.

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