Fermented beverages

Front Cover......Page 1
Fermented Beverages: Volume 5: The Science of Beverages......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 14
Series Preface......Page 18
Preface......Page 22
 1.1  Introduction......Page 26
  1.1.1  Fermentation......Page 27
  1.1.2  Classification of Beverages......Page 28
  1.2.1  Wines......Page 29
  1.2.2  Beer......Page 33
  1.2.3  Cider......Page 34
  1.2.5  Sake......Page 36
 1.3  Fermented Dairy Beverages......Page 37
  1.3.1  Yogurt......Page 39
  1.3.2  Cultured Buttermilk and Sour Cream......Page 41
  1.3.3  Kefir......Page 43
  1.3.4  Koumiss......Page 46
  1.3.5  Yakult......Page 47
   1.3.5.1  Other Fermented Dairy Beverages......Page 48
 1.4  Health Benefits of Fermented Beverages......Page 49
 1.5  Conclusion......Page 50
 References......Page 51
 Further Reading......Page 54
 2.1  Fermented Beverages, Definition, and Importance on Human Diet......Page 56
  2.1.1  Worldwide Consumption and Production of Fermented Beverages......Page 58
  2.1.2  Origin of Beverage Fermentation......Page 60
  2.1.3  Types of Microorganism Employed in the Fermentation Processes......Page 61
  2.1.4  Health Claims Categories for Fermented Beverages......Page 63
 2.2  Fermented Milk Products......Page 66
  2.2.1  Classification of Fermented Milk Depending on the Fermentation Process Suffered......Page 67
   2.2.1.1  Fermented Milk Obtained After Lactic Acid Fermentation......Page 69
   2.2.1.2  Fermented Kinds of Milk Obtained From Yeast and LAB......Page 71
 2.3  Nondairy Fermented Beverages......Page 72
  2.3.1  Microbial Viability in Plant-Based Fermented Foods......Page 73
  2.3.2  Nutritional and Functional Properties of Plant-Based Fermented Beverages......Page 76
   2.3.3.1  Nonalcoholic Fermented Beverages Made From Cereals and Legumes......Page 77
    Consumption of Beer and Sports Recovery......Page 81
  2.3.4  Fermented Beverages Made From Vegetables and Fruits......Page 82
   2.3.4.1  Consumption of Wine and Sports Practice......Page 83
 References......Page 86
 3.1  Historical Development in Beverage Production......Page 92
  3.2.1  Alcoholic Beverages......Page 93
  3.2.2  Beverages With Reduced Alcohol Content......Page 97
   3.2.2.1  Fermented Lemonades......Page 102
   3.2.2.2  Fermented Milk Products......Page 103
  3.2.3  Detection of Flavor Compounds: Beverages in the Age of Advanced Biochemistry......Page 106
 3.3  Development of a Beverage by Coculture Fermentation......Page 109
  3.3.1  Optimization of Culture Conditions in Pure Cultures......Page 110
  3.3.2  Development of the Defined Coculture Fermentation Process......Page 111
 3.4  Filtration of Fermented Beverages......Page 114
 3.5  Microbial Interaction in Fermentation Processes......Page 118
 3.6  Outlook of Fermented Beverages With Functional Properties......Page 119
 3.7  Conclusion......Page 120
 References......Page 121
 Glossary......Page 126
 4.1  Quality of White Grape Varieties......Page 128
 4.2  Harvesting, Cooling, Transport, Reception, and Treatment of Grape White......Page 129
 4.3  Processing of White Grapes......Page 130
  4.4.1  Pellicular Maceration vs Enzymatic Treatment of Crushed Berries......Page 132
  4.4.2  Antioxidant Protection and Mash Pressing......Page 134
  4.4.3  Influence of Grape Processing on the Sensorial Properties of Dry White Wines......Page 137
  4.4.4  Antioxidant Protection of the Must Fractions After Mash Pressing......Page 138
  4.4.5  Settling of Free Run and Press Musts......Page 139
  4.4.6  Prefermentative Operations With Impact on White Grapes Rich in Volatile Monoterpenols and Their Precursors......Page 140
  4.4.7  Prefermentative Operations With Impact on White Grape Rich in Volatile Thiols and Their Precursors......Page 141
  4.5.1  General, Innovative, and Specific Elements of the Must AF in White Winemaking......Page 143
  4.5.2  AF Particularities of Must Rich in Monoterpenols With Their Precursors......Page 147
  4.5.3  AF Particularities of Must Rich in Volatile Thiols and Their Precursors......Page 148
  4.5.4  The Particular Case of MLF for White Wine......Page 150
  4.6.1  Specific Technological Elements to the Postfermentation Phase of White Winemaking......Page 153
  4.6.2  Antioxidant Protection Treatments of Volatile Monoterpenols and Valorization of Their Precursors......Page 154
  4.7.1  Traditional Aging Processes......Page 155
  4.7.2  Combined Aging Processes......Page 156
  4.8.1  Clarification of Aged Wines......Page 157
  4.8.2  Stabilization of Aged Wines......Page 158
 References......Page 159
 Further Reading......Page 170
 5.1  Introduction......Page 172
 5.2  Wine, a Nutritional Drink......Page 173
  5.3.1  Grape Berry Composition......Page 174
  5.3.2  Selection of Grape Berries......Page 175
 5.4  Prefermentation......Page 178
 5.5  Ethanolic Fermentation......Page 179
 5.6  Malolactic Fermentation......Page 182
 5.7  Postfermentative Analysis......Page 184
  5.7.2  Nitrogen Sparging......Page 185
  5.7.3  Aging......Page 186
 5.8  Shelf-Life Study......Page 187
 5.9  Organoleptic Analysis......Page 188
 5.10  Sensory Analysis......Page 190
 5.11  Conclusion......Page 191
 References......Page 192
 Further Reading......Page 195
6 An Influence of Different Yeast Species on Wine Aroma Composition......Page 196
 6.1  Introduction......Page 197
  6.2.1  Yeast Influence on Varietal Thiol Composition......Page 198
  6.2.2  Yeast Influence on Varietal Terpenes Composition......Page 201
  6.2.3  Yeast Influence on C 13 -Norisoprenoids Composition......Page 207
  6.3.1  Yeast Influence on Volatile Fatty Acids......Page 212
  6.3.2  Yeast Influence on Higher Alcohols......Page 225
  6.3.3  Yeast Influence on Esters......Page 230
 6.4  Conclusion......Page 258
 References......Page 304
 Further Reading......Page 310
 7.1  Introduction......Page 312
 7.2  Shalgam Juice......Page 313
  7.2.1  Manufacturing Technology of Shalgam Juice......Page 314
  7.2.2  Composition and Nutritive Value of Shalgam Juice......Page 316
  7.2.3  Health Benefits of Shalgam Juice Consumption......Page 317
 7.3  Boza......Page 318
  7.3.1  Manufacturing Technology of Boza......Page 319
  7.3.2  Composition and Nutritive Value of Boza......Page 320
  7.3.3  Health Benefits of Boza Consumption......Page 321
 7.4  Kefir......Page 323
  7.4.1  Manufacturing Technology of Kefir......Page 324
  7.4.2  Composition and Nutritive Value of Kefir......Page 326
  7.4.3  Health Benefits of Kefir Consumption......Page 330
  7.5.1  Manufacturing Technology of Ayran......Page 332
  7.5.2  Composition and Nutritive Value of Ayran......Page 334
 7.6  Gilaburu Juice......Page 335
  7.6.2  Composition and Nutritive Value of Gilaburu Juice......Page 336
  7.6.3  Health Benefits of Gilaburu Juice Consumption......Page 337
 References......Page 338
 8.1  Introduction......Page 346
  8.1.1  Global Scenario on Fermented Products......Page 347
 8.2  Fermented Vegetable Products......Page 350
  8.3.1  Scenario on Fermented Vegetable Beverages......Page 352
   8.3.1.1  Development of Fermented Vegetable Beverages......Page 353
   8.3.1.2  Development of Fermented Vegetable Juices/Beverages......Page 355
   8.3.1.3  Development of Alcoholic Beverages......Page 358
  8.3.2  Changes in Nutrition Profile on Fermentation......Page 359
   8.3.3.1  Sensory Evaluation......Page 372
   8.3.3.2  Animal Studies......Page 373
   8.3.3.3  Human Clinical Trials......Page 375
 References......Page 378
 9.1  Introduction......Page 394
 9.3  Uses and Applications of Barley Grains......Page 396
 9.4  Health Benefits of Barley Grains......Page 397
 9.5  Phenolic Compounds in Barley Grains......Page 398
 9.6  Antioxidant Properties of the Phenolic Compounds in Barley Grains......Page 399
  9.7.1  Barley Carbohydrates......Page 400
  9.7.3  Barley Proteins......Page 402
 9.8  Functional Properties of Barley Proteins......Page 404
  9.9.1  Nutritious Value of Fermented Alcoholic and Nonalcoholic Beverages......Page 405
  9.9.2  Malting Industry in Fermented Alcoholic and Nonalcoholic Beverages......Page 406
  9.9.3  Malting Process Source of Flavors......Page 407
  9.9.4  Alcoholic Beverages......Page 408
  9.9.5  Nonalcoholic Malted Beverages......Page 410
  9.9.6  Benefits of Fermented Alcoholic and Nonalcoholic Beverages......Page 412
 9.10  Conclusion......Page 414
 References......Page 415
 Further Reading......Page 424
 10.1  Introduction......Page 426
 10.2  Microbial Community of Kombucha Tea......Page 427
 10.3  Physicochemical Composition of Kombucha Tea......Page 429
 10.4  Kombucha Preparation......Page 432
 10.5  Health Benefits of Kombucha Tea......Page 433
 10.6  Antioxidant Properties of Kombucha Tea......Page 436
 10.8  Anticancer Properties of Kombucha Tea......Page 438
 10.9  Kombucha Tea as Hepatoprotective Agent......Page 440
 10.10  Antimicrobial Properties of Kombucha Tea......Page 441
 10.12  Kombucha Tea as Antihypercholesterolemic Agent......Page 443
 10.13  The Effects of Kombucha Tea on Nervous System......Page 444
 10.14  Use of Different Substrates in Kombucha Fermentation......Page 445
 10.15  Toxicological Concern of Kombucha Tea......Page 448
 References......Page 450
 11.2  Introduction......Page 458
 11.3  Health-Enhancing Attributes......Page 461
  11.4.1  Millet in the Industry......Page 467
  11.4.2  Primary Transformation......Page 468
  11.4.3  Secondary Transformation......Page 469
 11.5  Millet-Based Fermented Beverages Products......Page 471
  11.5.2  Boza......Page 472
  11.5.3  Burukutu......Page 473
  11.5.5  Doro......Page 474
  11.5.6  Fura......Page 475
  11.5.7  Jandh......Page 476
  11.5.9  Koko......Page 477
  11.5.10  Koozh......Page 478
  11.5.11  Kunun-zaki......Page 479
  11.5.13  Malwa/Ajon......Page 481
  11.5.14  Mangisi......Page 482
  11.5.15  Ogi......Page 483
  11.5.16  Oshikundu......Page 484
  11.5.17  Oti-oka......Page 485
  11.5.19  Togwa......Page 487
  11.5.21  Xiao mi jiao......Page 488
  11.5.23  Other Fermented Millet-Based Beverages......Page 489
 References......Page 491
 Further Reading......Page 497
 12.1  Introduction......Page 498
 12.2  Structure, Composition, and Formation of the Kefir Grains......Page 500
  12.2.1  Composition of the Kefir Grains......Page 502
  12.2.3  Propagation of the Kefir Starter......Page 517
  12.3.1  The Substrates......Page 520
  12.3.2  The Process......Page 521
  12.4.1  Characteristics of the Kefir Beverage......Page 523
  12.4.2  Factors That Influence the Quality of the Beverage......Page 526
 12.5  Kefir as a Functional or Probiotic Food......Page 527
 12.6  Other Applications and Potential Applications of Kefir and Kefir-Based Components in the Food Industry......Page 538
 12.7   Conclusion......Page 540
 Acknowledgments......Page 541
 References......Page 542
13 Kinetic Characteristics of Alcohol Fermentation in Brewing: State of Art and Control of the Fermentation Process......Page 554
 13.1  Introduction......Page 555
  13.2.1  Microbiology of Alcohol Fermentation in Brewing......Page 556
  13.2.2  Biochemistry of Alcohol Fermentation in Brewing......Page 557
   13.2.2.2  Fermentation......Page 559
    Lipids......Page 560
    Main Products......Page 561
     Higher Alcohols......Page 562
     Carbonyl Compounds......Page 563
 13.3  Alcohol Fermentation in Beer Production as an Object of Modeling......Page 564
  13.4.1  Models Describing the Primary Metabolism of the Yeast Population......Page 567
  13.4.2  Modeling of the Secondary Metabolism of the Yeast Population......Page 581
  13.5.1  Common Features of Immobilized Cell Systems and the Diffusion Resistances in Them......Page 583
   13.5.1.1  External Diffusion Resistances......Page 585
  13.5.2  Models Used to Describe Alcohol Fermentation With Immobilized Cells......Page 587
  13.6.1  Methods for Control of Fermentation Processes......Page 590
   13.6.2.1  General Dynamical Model Approach: Basic Information......Page 591
   13.6.2.3  SS for Ethanol Production Rate......Page 593
   13.6.2.4  Adaptive Control Design......Page 594
 13.7  Conclusion......Page 596
 References......Page 598
 14.1  Introduction......Page 602
 14.2  Alcoholic Fermented Beverages From Coffee By-Products......Page 603
  14.2.1  Coffee By-Products With Potential to Be Used in the Production of Distilled Beverages......Page 604
  14.2.2  Production of Spirits From Coffee By-Products......Page 606
  14.2.3  Challenges in the Use of Coffee By-Products for Beverages Production......Page 607
  14.3.1  Cheese Whey......Page 608
  14.3.2  Cheese Whey-Based Alcoholic Beverages......Page 609
  14.3.3  Challenges in the Use of Cheese Whey for Beverages Production......Page 610
  14.4.1  Production of Fruit Wines......Page 611
   14.4.1.1  Mango Wine......Page 613
   14.4.1.2  Jabuticaba Spirit and Wine......Page 614
   14.4.1.4  Raspberry Spirit and Wine......Page 615
   14.4.1.5  Orange Wine......Page 616
   14.4.1.6  Pineapple Wine......Page 618
 14.5  Sweet Sorghum......Page 619
  14.5.1  Alcoholic Fermented Beverages From Sweet Sorghum......Page 620
   14.5.1.1  Distilled Beverages From Sweet Sorghum......Page 621
   14.5.1.2  Microbiota and Products Characteristics......Page 622
  14.5.2  Challenges and Innovations in the Use of Sweet Sorghum for Beverages Production......Page 623
 References......Page 624
 Further Reading......Page 628
 15.1  Introduction......Page 630
  15.2.2  Nonalcoholic Beverages......Page 632
   15.3.1.1  Tequila......Page 633
   15.3.1.2  Mezcal......Page 635
   15.3.1.3  Sotol......Page 637
   15.3.1.4  Bacanora......Page 639
   15.3.2.1  Pulque......Page 641
   15.3.2.2  Tejuino......Page 643
   15.3.2.3  Colonche......Page 645
   15.3.2.4  Tepache......Page 646
   15.3.2.5  Tuba......Page 647
   15.3.3.1  Pozol......Page 649
 15.4  Commercial and Market Opportunities......Page 650
 15.5  Perspectives......Page 652
 References......Page 653
 Further Reading......Page 660
Index......Page 662
Back Cover......Page 676