Search

A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability, β-glucans in wort, haze of wort measured at the angles of 15° and 90°. In the studied set, the largest variability was found in the haze of wort (90°), the smallest in the apparent final attenuation. The optimal values of the extract content in the malt dry matter according to the malting quality index were only detected in the genotypes originating from Europe. The group of the genetic resources from South America and Australia, together with the genotypes from the Middle East and Africa, differed statistically significantly in the values of the Kolbach index from other groups. The two-row genotypes differed statistically significantly in the values of the malt extract content, relative extract at 45 °C, Kolbach index, diastatic power, friability and β-glucan content in wort. Although the European and non-European groups differed in a number of traits, the non-European groups also included genetic resources that in their malting parameters approached or equaled the European malting varieties (such as Psaknon). In this study, several significant correlations were found; the strongest correlations were between friability and malt extract (r = 0.85), friability and Kolbach index (r = 0.84).

The specification of varietal profiles of secondary metabolites of hops in beer is rather important for hop growing and beer brewing. Chemical and sensory profiles of beers hopped with the varieties of Saaz Special and the traditional Saaz semiearly red bine hops (Saaz) were compared in three-year pilot brews (200 L). Single kettle hopped beers and single kettle + dry hopped beers were prepared. The overall sensory impression of the Saaz Special beers was comparable to Saaz hops. The profile of essential oils and hop aromas/flavours in the beer was partially different, but the hop aroma did not receive a worse rating than Saaz. The Saaz Special dry hopped beers were clearly distinguished from Saaz in triangle tests, but no preference was given to either variety. Based on the achieved results, the Saaz Special variety was listed among varieties recommended for the production of the beer with the Protected Geographical Indication of Czech Beer thanks to the achieved results.

The aim of the long-term preservation of cells, tissues and organs is to maintain their cellular structures and biological functions for as long as possible. Cryopreservation is a process where biological material is stored and preserved at very low temperatures. However, freezing and thawing processes can cause irreversible cell damage, which is related to formation of ice crystals, osmotic stress, accumulation of reactive forms of oxygen, etc. Therefore the cell viability depends mainly on the freezing rate, the composition of the cryoprotective medium as well as on the thawing rate. Using a suitable cryoprotective medium can increase the viability rate of the yeasts after “revitalization“. Appropriate pre-cultivation before freezing also plays an important role. These facts show that cell freezing and thawing processes must be controlled to avoid cell damage.

Hop breeding in the Czech Republic develops a number of flavour hops. The Kazbek hop variety was registered in 2008 and the Mimosa variety in 2019. The best 7 hop genotypes were selected from breeding materials between the years 2014 and 2019. Kazbek, 5512 (Ceres) and 5571 (Eris) expressed a clear citrusy flavour. Mimosa, 5495 (Juno) and 5520 (Saturn) could be described as fruity while 5164 (Uran), 5540 (Jupiter) and 5580 (Pluto) as rather spicy. Genotype 5164 showed the highest aroma intensity, content of alpha acids (11.51% w/w) and alpha/beta ratio (2.20). Whereas Mimosa demonstrated the highest content of beta acids (5.56% w/w) and the lowest alpha/beta ratio (0.28), 5571 and 5520 had the highest cohumulone amount (49.19% rel. and 47.35% rel., respectively). In contrast, 5580 were distinguished by the lowest cohumulone (21.28% rel.). The highest amount of hop oils was determined in 5164 (1.77 w/w) and 5520 (1.53 w/w). 5164, 5540 and 5495 show a myrcene level above 40% rel. On the other hand, Kazbek, Mimosa and 5571 indicated a myrcene content below 35%. The highest level of farnesene (12.50% rel.) was detected in 5164; in other samples the values were below 1% rel. Mimosa showed the highest concentration of selinenes (32.75% rel.); other samples demonstrated selinenes below 10% rel. The Kazbek variety is the foundation for the breeding of flavour hops in the Czech Republic, and therefore it is the mother plant of genotypes 5495, 5512, 5520, 5540 and 5571. Harmonie is the mother plant of genotype 5580.

The aim of this study was to compare yield and technological parameters of Czech historical hop clones, which were grown in our current climatic conditions. The highest yields from the selected original hop clones were found in “Úštěcký smetaňák” (1.93 t/ha), “Dubský zeleňák” (1.80 t/ha) and “Hřebčí chmel” (1.51 t/ha), which is probably caused by a genetic difference from Saazer hop. On the contrary, a low yield of hops was recorded in “Mastýřovický” (0.50 t/ha). In terms of brewing parameters, the highest contents of valuable alpha acids were detected in Osvald’s clones no. 147 a/I (3.88% w/w), no. 86 (3.71% w/w) together with no. 114 (3.45% w/w), while the lowest level (1.05% w/w) was found in “Hřebčí chmel” and “Úštěcký smetaňák”. The highest contents of essential oils were measured in Osvald’s clone no. 147 a/I (0.77% w/w), “Žatecká populace” (0.68% w/w) and Osvald’s clone no. 126 (0.65% w/w). Vice versa, the clones “Mastýřovický” (0.35% w/w), “Hřebčí chmel” (0.35% w/w) and “Tršický” (0.31% w/w.) exhibited the lowest contents. The evaluated hops displayed a relatively balanced composition of essential oils with the exception of “Dubský zeleňák”, which has an extremely low ratio of farnesene (4.35% rel.), but also a high ratio of selinene (8.95% rel.). Osvald’s clone no. 124b and 126 is genetically identical with the variety of Fuggle. The results show that clones “Hřebčí chmel”, “Úštěcký smetaňák” and “Dubský zeleňák” are different from other clones.

In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively.

This article deals with calculation possibilities and the control of basic parameters of beer on the basis of knowledge of two parameters. The importance of this method increases with the development of craft beer production in our country (mini-breweries, home brewing). The calculations are based on Balling's equations, alcohol factors and attenuation quotients, which have been published unchanged since at least 1876. In Balling's time, they were used to determine an extract with a specific gravities of 17.5 °C/17.5 °C. In current brewing, specific gravities of 20 °C/20 °C are used. For this reason, new alcohol factors of apparent attenuation were derived, and based on linear regression, regression coefficients of the dependence of the alcohol factor of apparent attenuation on the extract in original wort were calculated. Some variants of calculations based on two input parameters were incorporated into the beer composition calculator using formulas that replace extract and alcohol tables. The accuracy of the results from the calculator was checked with analyses from the Anton Paar automatic analyzer and with analyses obtained by the distillation method. The calculator is available at www.balling.cz.

Based on the European regulation, the Czech Association of Breweries and Malthouses recommends 2.5 mg/kg as maximum permitted concentration of melamine for beer, barley, malt, hop, and their products. For this reason, the first analytical method for melamine determination in beer and beer-type beverages was developed. The sample preparation included ion-exchange solid-phase extraction and subsequent derivatization with BSTFA. Qualitative and quantitative analysis was performed by gas chromatography with tandem mass spectrometry. Validation parameters of the method, such as limits of detection and quantification were 0.1 mg/L and 0.4 mg/L, respectively. Extended uncertainty of the final method was evaluated to 0.1 mg/L. The method was applied on twenty samples of beer lagers, or other beer styles; all had the level of melamine under the limit of quantification (< 0.4 mg/L).

Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.

Four new aroma hop varieties – Saaz Brilliant, Saaz Comfort, Saaz Shine and Mimosa – were registered in the Czech Republic in 2019. All of the new hop varieties have significantly higher yields than the traditional Saaz aroma variety. Saaz Comfort has the significantly highest content of alpha acids (5.59%) whereas Mimosa has the significantly lowest content of alpha acids (1.90%). The Saaz Comfort and Saaz Brilliant varieties show a variability of alpha acid content below 20%. The other hop varieties, Saaz Shine and Mimosa, as well as Saaz, have a variability of alpha acid content above 25%. Mimosa has the significantly highest content of beta acids (6.07%). Mimosa shows the highest average cohumulone content (29.29% rel.) whereas Saaz Comfort has the lowest cohumulone content (18.04% rel.). Saaz Comfort and Saaz Shine have the highest average contents of hop essential oils (0.84% w. and 0.75% w., respectively). The Saaz, Saaz Shine and Saaz Brilliant varieties show the significantly highest farnesene contents (13.47% rel., 12.50% rel. and 12.38% rel., respectively), which are higher than those of Saaz Comfort and Mimosa.

In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal.

Freezing is a common way of storing samples including beer samples. To verify the suitability of this procedure, the results of determination of alcohol (% v/v), original gravity, color, pH, thiobarbituric acid index, total polyphenols, saccharides, limit of attenuation, free amino nitrogen, protein nitrogen by coomassie brilliant blue, iso-α-bitter acids, diacetyl, higher alcohols, esters, fatty acids, carbonyl compounds and hop oils in beer, and protein nitrogen by coomassie brilliant blue and total polyphenols in wort were compared before and after freezing the sample. It was found that most determinations were not affected by sample freezing, but the determinations of alcohol, original gravity and total polyphenols were affected. In case these very frequent determinations would need to be performed after freezing, a new uncertainty of the method was calculated for these analyzes. From the spectrum of fifteen tested carbonyl compounds, there was a statistically significant increase in the concentration of four compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde). A significant decrease after sample freezing was observed for most of the analyzed essential oils.

Vittorio Scuderi, Letizia Mannino, Giuseppe Santisi Department of Educational Sciences, University of Catania, Catania, ItalyCorrespondence: Giuseppe Santisi Email gsantisi@unict.itPurpose: Wine has a purely symbolic connotation in the eyes of consumers and the market. Therefore, it could lead to a different consideration and perception of buying local wine which could be sensed as a social experience rather than an automatic action. The research aim is to highlight the bond between customers and the product (Sicilian DOC wine) by overcoming the utilitarian limit and showing the social one. This study has the purpose of understanding in depth how individual behavior and social relationships are able to influence people’s behavioral intentions which lead to an increase in wine consumption.Methods: The sample was characterized by 302 consumers of Sicilian DOC wine who gave their consent to participate to the research to verify how the social aspects may lead to the behavioral Intentions of purchase. The cross-sectional research has been conducted using an online survey which was available to be filled in by participants from May 2019 to December 2019. Data were analyzed using SPSS.Results: The results show how subjective norms and social activity constitute two crucial dimensions for consumption behavior through mediating the effect of individuals identification with people that tend to choose and consume Sicilian DOC wine (social identity) on the behavioral intention of that product to fulfill their desire. Both indirect effects of social identity on behavioral intentions (IE = 0.04; C.I. = 0.01– 0.05; IE = 0.02; C.I. = 0.005– 0.03) are significant and mediated by subjective norms and social activity.Conclusion: Social activities and subjective norms influence people’s intention to purchase a Sicilian DOC wine for purely social and symbolic purposes.Keywords: social activity, subjective norms, business, consumption, products, intensity

This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers´ health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.

Anna Mårtensson Department of Soil and Environment, Swedish University of Agricultural Sciences, Uppsala, SwedenCorrespondence: Anna MårtenssonDepartment of Soil and Environment, Swedish University of Agricultural Sciences, Box 7014, SE 750 07, Uppsala, SwedenTel +46 18 67 12 22Fax +46 18 67 27 95Email anna.martensson@slu.seAbstract: The number of vineyards in Sweden is increasing, but vineyards may have a negative environmental impact, resulting in further eutrophication of surface waters. In this study, the nutrient balance was calculated for four vineyards in southern Sweden. Comparisons of the results with nutrient deficits/surpluses under comparable land uses (arable, pasture) revealed only minor surpluses from the vineyards. Therefore, current fertilization strategies for Swedish vineyards do not appear to raise environmental concerns concerning eutrophication risk.Keywords: cold climate wine, eutrophication

The study presents results of malting quality and agronomic characters determined within varieties of Avus, Fandaga, and LG Tosca after a three-year period of testing and Adam and LG Ester after four years of testing with the purpose of obtaining the registration of these spring barley varieties in the Czech Republic. Adam and LG Ester were recommended for the production of beer with the Protected Geographical Indication “České pivo”. Extract from the varieties was at the levels of 82.6 and 81.9%. They exhibited the required lower level of proteolytic modification and apparent final attenuation. Cytolytic modification was also low. Avus, Fandaga, and LG Tosca had a high extract in malt dry matter, which ranged from 83.4 to 84.1%. The varieties had optimal to strong proteolytic modification (the Kolbach index of 46.8–55.6%). Fandaga exhibited the highest content of free amino nitrogen (246 mg/l). Amylolytic and cytolytic modifications were at the optimal level. Wort quality was optimal (apparent final attenuation was between 82.1 and 83.2%). LG Tosca always provided clear wort while other varieties provided weakling opalizing wort.

This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.

This study presents the results of malting quality and agronomic characters obtained within state varietal testsof malting barley in the Slovak Republic. After the harvest of 2019, new spring malting barley varieties of Avus,Bernet, and LG Nabuco were registered. The spring barley varieties provided malt with extract content above 83%. All varieties degraded nitrogenous substances easily. The values of Kolbach index ranged from 47.5 to 49.5%. Diastatic power was at the optimal level and moved above the level of 300 WK un. in all the studied varieties. Also, cell wall degradation was optimal and friability was higher than 90%. Content of β-glucans in wort reached favourable values (72–141 mg/l). Quality of wort characterized by apparent final attenuation was at the above average value to the optimal level (81–81.8%) in the studied spring barley varieties.

A multifactorial field experiment in an open-top chamber facility at the experimental station Domaninek was conducted in 2014 to understand the potential effects of climate change factors on the malting quality of spring barley and to evaluate the interactions of these factors with nitrogen nutrition. The results showed a major effect of nitrogen nutrition on malting quality. Nitrogen increased the protein content and impaired the key malting quality parameters such as a relative extract or Kolbach index. Elevated CO2 concentration had a generally positive effect on malting quality and alleviated the negative impact of nitrogen nutrition particularly. Reduced water availability had only a minor impact on malting quality; however, these effects were predominantly positive.

The article deals with the interpolation of the Balling alcohol factors, given at isolated points in 1% (m/m) increments ranging from 1 to 30% in the Hrach table published in 1927. Interpolation was necessery for the calculation of real (RDF) or apparent (ADF) degree of attenuation, according to which optimal barley varieties were selected for beer production. Analytica EBC initially preferred ADF, although it also reported on the RDF used by ASBC. According to ASBC, the Balling RDF is multiplied by a correction factor or calculated using a modified calculation formula. Both ways gave the same results and increased Balling RDF values by 1–2% m/m. Refractometry with a pocket digital refractometer set to °Bx allows beer analysis from a minimum sample volume. During fermentation of a sugar substrate with a constant original extract, the apparent extract is a linear function of the sample refraction.

Monica Picchi, Valentina Canuti, Mario Bertuccioli, Bruno Zanoni DAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Firenze 50144, ItalyCorrespondence: Valentina CanutiDAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, Firenze 50144, ItalyTel +39 055 2755517Fax +39 055 2755500Email valentina.canuti@unifi.itPurpose: This research studied the impact of biodynamic and conventional winemaking processes, using biodynamic grapes, on both the intrinsic and perceived quality of some Sangiovese wines.Materials and Methods: Three wineries producing biodynamic wine and a conventional winery participated in the study during the 2015 and 2016 harvests. Biodynamic and conventional winemaking protocols were applied on the same biodynamic Sangiovese grapes. The eligibility, identity, and style properties (the intrinsic quality) of both the biodynamic and conventional wines were measured after malolactic fermentation. Moreover, a group of experts evaluated the perceived quality by rating the overall quality and typicality of the wines.Results: The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected greatly by the vintage and winemaking protocol factors and slightly by the growing area factor. Significant differences in phenolic and aroma profile, intensity of taste, odor, and flavor attributes occurred between the biodynamic and conventional wine samples. The above differences in intrinsic quality levels did not lead to a different evaluation of either the perceived overall quality or perceived typicality by the wine experts.Conclusion: The above result can be considered important because the biodynamic winemaking process affected the intrinsic quality level of the Sangiovese wines while the perceived overall quality and typicality of the biodynamic and conventional wines were not significantly different. The tested biodynamic wineries were able to produce appreciated biodynamic Sangiovese wine, as was the conventional one, but with the use of fewer resources in the winemaking process.Keywords: Sangiovese, biodynamic wine, winemaking process, quality, typicality, volatile profile

Carotenoids are produced by photosynthesizing organisms, i.e. plants and algae, as well as some bacteria, protists and fungi. Their role lies mainly in the function of complementary photosynthetic pigments and antioxidants. Carotenoids are distinguished according to their structure into carotenoids of the hydrocarbon type, e.g. α-, β- and γ-carotene and oxygen derivatives – xanthophylls, among which astaxanthin, which excels in its antioxidant and nutraceutical properties, is the most important. It is used as a dietary supplement both in human nutrition and in the aquaculture and poultry industry, as a nutritional supplement in salmonid and hen farming. Many works have focused on the search for natural sources of astaxanthin as an alternative to synthetic astaxanthin. In nature, very few astaxanthin producing organisms are known in non-minor amounts, with green alga Haematococcus pluvialis and the yeast Xanthophyllomyces dendrorhous (anamorph Phaffia rhodozyma) being the most promising microorganisms for the biotechnological production of this xanthophyll. In this review we focus on the biosynthesis and carotenogenesis including the regulation mechanisms, generation of hyperproducing mutants by random mutagenesis and, last but not least, also metabolic engineering (genetic techniques). Attention is also paid to the optimization of fermentation conditions.

Fungicides are widely used to reduce Fusarium infections and grain contamination by mycotoxins and increase the yield in cereals, but the efficacy of fungicide treatments in varying climates has not been systematically explored. Field experiments with Estonian spring barley (Hordeum vulgare L.) cv. ‘Maali’ were carried out in three successive years 2012–2014 with strongly varying weather conditions to study the effects of three fungicides, Folicur (active ingredient tebuconazole), Falcon Forte (prothioconazole, tebuconazole, spiroxamine) and Archer Top (fenpropidin, propiconazole), on the yield, incidence of Fusarium spp. and on the contamination of grain with mycotoxins DON, HT-2 and T-2. The fungicides were sprayed once a year at spring barley flowering time. The weather conditions during the three years of study were extremely different. The content of cycotoxin DON, HT2 and T2 was low. The spraying with fungicides had not a clear effect on the barley yield and 1 000 kernel weight, and the study year was primarily the main factor that affected barley yield (p

A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.

Phthalates as esters of phthalic acid and aliphatic alcohol are environmental contaminants which are commonly observed due to their widespread use as plasticizers. Their chemical and physical properties allow them to migrate into the environment and also into foods and beverages easily. The objective of this paper is a summarized overview of phthalate properties, their impact on human health, their content in beverages, especially in beer, including the ways of contamination, and last but not least also legislative regulations.

Red yeasts grow on food wastes, show antagonistic activity against food-spoilage microorganisms, produce food supplements, and may be utilized as feed-supplements themselves to positively modulate the quali-quantitative composition of intestinal microbiota. Therefore, they show a variety of possible biotechnological applications in agri-food-related processes. Here, to further explore the biotechnological potential of red yeasts, eleven strains ascribed to different species of the genera Rhodotorula and Sporobolomyces, differing for biomass and carotenoids production, were characterized in vitro for biofilm formation, invasive growth, and growth at the temperature range of 20–40 °C and in vivo for their antagonistic activity against the fungal pathogen and patulin producer Penicillium expansum. Most of them formed cellular MAT and showed invasive growth as well as adhesion to plastic materials. Four strains determined a significant reduction of fruit decay caused by P. expansum on apple fruit while the remaining seven showed different degrees of biocontrol activity. Finally, none of them grew at body temperature (>37 °C). Statistical analyses of both qualitative and quantitative phenotypic data, including biomass and carotenoids production, gathered further information on the most interesting strains for the biotechnological exploitation of red yeasts in agri-food-related process.

How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.

Lisa S McAnulty,1 Scott R Collier,2 Martin L Hubner,2 Gregory Anoufriev,2 Steven R McAnulty21Department of Nutrition and Health Care Management; 2Department of Health and Exercise Science, Appalachian State University, Boone, NC 28608, USAPurpose: Red wine may benefit health due to the presence of polyphenolic compounds. This research investigated effects of wine (W) versus grape juice (J) on body composition, blood lipids (cholesterol, HDL, LDL, and triglycerides [TG]), vascular responses (augmentation index [AIx] and central pulse wave velocity [cPWV]), inflammation (C-reactive protein [CRP]), and plasma antioxidant capacity (ferric-reducing ability of plasma [FRAP]) in sedentary individuals.Methods: In a randomized crossover design, 19 participants consumed 300 mL of W or J for two weeks and then acutely in the lab. Blood was drawn at baseline, post two weeks, and within 1 hr after consuming treatment. Repeated measures ANOVA with 2 (treatment) × 3 (time) was used for FRAP, AIx, and cPWV and 2 (treatment) × 2 (time) for blood lipids and CRP. A paired t-test was used to compare differences in diet and weight change.Results: Acute, but not chronic, consumption of wine significantly increased FRAP (treatment P = 0.028) and significantly decreased AIx (treatment P = 0.038) while juice exhibited no effects. An overall treatment effect existed for TG (P = 0.028) in wine only. Cholesterol, LDL, HDL, and CRP were not affected in either group.Conclusion: Acute, but not chronic, consumption of wine significantly increased antioxidant capacity and resulted in beneficial changes to the vasculature as determined by AIx.Keywords: antioxidants, antioxidant capacity, lipids, cardiovascular function, inflammation, wine

Andrea Rossi,1 Ferdinando Fusco21Sommelier AIS (Associazione Italiana Sommelier), Florence, Italy; 2Urologic Clinic, University Federico II Of Naples, Naples, ItalyAbstract: Wine, as any other alcoholic drink, should be consumed in moderate dosages. The scientific literature reports a huge number of articles describing the various health benefits of moderate wine drinking, but none have so far summarized the different types of evidence supporting these effects. Furthermore, there is no proof that any specific wine might be more or less beneficial than any other according to its content of specific nutrients and components. The aim of this article was to identify the individual components of wine that are known to have a potential to effect on health, in order to create a wine-specific index to grossly estimate the impact of moderate wine drinking on well-being. A deep search was performed on the medical literature to choose those articles that could explain the role of the main components of wine on health. The proper dosages and the instruments to evaluate the quality of wines were identified and are described herein. Evidence supporting the role of alcohol, acidity, sulfur dioxide, malic acid, metals, polyphenols, and other components of wine on health was identified and summarized, and the various links with health benefits are described. Then a Wine Index of Salubrity and Health (WISH) was developed which, as a rapidly available and effective instrument, will help to understand at a glance the potential beneficial effect of a specific wine.Keywords: wine, health, alcohol, polyphenols, sulfur dioxide, metal, wine quality

The increasing interest in defining the content of mycotoxins is related to the development of methods for their determination. Several methods of determination have been published. This paper describes analytical procedures such as (a) sample preparation – sampling and homogenization, (b) extraction and purification – solid phase extraction (SPE), a QuEChERS method (acronymic name from quick, easy, cheap, effective, rugged and safe), solid-liquid extraction (SLE) and immuno affinity extraction (IAE). It also provides a review of, (c) instruments, and other analytical methods such as thin layer chromatography (TLC), enzyme linked immune sorbent assay (ELISA) and liquid chromatography (LC), gas chromatography (GC) with different detectors for determination of mycotoxin in barley, malt and beer are discussed.

Minibreweries are a specific group on the Czech beer market and they communicate with their customers mostly via their product – the beer. Their main asset is uniqueness and locality. Presentation of these breweries is mostly realized by financially less difficult methods. The present text deals with the problems of marketing communication of minibreweries with respect to the techniques used. Data collection was performed via electronic questionnaire in January 2017. The researched sample consisted of 350 minibreweries as of 31st December 2016. Recoverability of the questionnaires was 41% (145 minibreweries). The aim of the research was to find out, with the help of descriptive statistic methods, which marketing tools are used by minibreweries. The results confirm that, for marketing communication, minibreweries use mostly low-cost techniques such as own web pages, which are used by 90% of the researched minibreweries, social sites by 84% of respondents, and through the renown of the minibrewery by 80% of respondents. Furthermore there are tools to be used to differentiate the product, such as labels (in 90% of respondents), glasses and beer coasters (in 85% of respondents), the least used kind of these tools being the advertisement in the national broadcast transmission (in 4% of respondents) and in the news (in 8% of respondents).

This article presents the results of the harvest forecast of the alpha- and beta-bitter acids of the Czech hop varieties in the 2018 harvest, the results are discussed in relation to the long-term averages, the composition of the bitter acid analogs and the stability of the varietal characteristics. 180 hop samples were analyzed using EBC 7.7 (HPLC) method. The alpha-acid content of the most important Saaz variety (2.9% in dry matter) was identical to the 2017 harvest and 18% rel. lower than the 26-year average. The alpha-acid content of Sladek (5.0%), Premiant (4.8%), and Saaz Late (1.6%) varieties was significantly lower than the long-term average. The harvest of the hops of the Kazbek and Agnus varieties was close to the long-term average. The ratio of alpha- and beta-acids, the relative content of cohumulone and the relative content of colupulone were consistent with long-term averages for the tested varieties. It was confirmed, that the harvest forecast gives timely information on the alpha-acids content of the harvest, the results were in good agreement with the values of the final evaluation of all harvested hops samples.

After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms and are highly resistant to chemical preservatives. After the basic characteristics of the genus Asaia and its influence on humans, the main part of the paper deals with microbial contamination of beverages by these bacteria. The paper summarizes the knowledge of the influence of packaging materials on the development of defects in beverages and the use of natural bioactive substances and plant extracts as an alternative to maintaining the microbiological stability of beverages.

This review focuses on autochthonous wine yeasts that occur naturally in a specific geographical area, and their role in wine production. The distribution of individual species changes during ripening and processing of grapes and fermentation of the grape must. The composition of autochthonous microflora is influenced by many factors including interspecific interactions. Autochthonous yeast populations lend to wine flavor and taste typical for a specific geographical area. The article describes the fermentation of grape must, changes of autochthonous yeast microflora during spontaneous or combined fermentation, and includes an overview of the basic species of autochthonous yeasts.

Consumers are increasingly interested in the nutritional composition of food and beverages, including beer. Therefore, nutritional values of beer became an integral part of the beer label information. It specifies, in particular, the energy value stipulated by law for beer with alcohol content lower than 1.2% vol.; in some cases also the concentration of carbohydrates, particularly sugars, proteins and salt. This work is a brief practical review of nutritional composition and energy value of different beer types and discusses the contribution of individual nutrients and alcohol to the total energy value. These values were measured in 172 samples of beer (24 pale lagers with the original gravity (OG) ranging from 9.00-10.99%, 45 pale lagers with the OG ranging from 11.00-12.99%, 18 dark lagers with the OG ranging from 11.00-12.99%, 9 special beers with the OG higher than 13%, 31 non-alcoholic beers, 19 beer-mixes, and 26 ciders). The highest average energy value was measured with light special beer (215 kJ/100 mL), cider (208 kJ/100 mL), and dark lager (181 kJ/100 mL). The average value of a standard Pils lager is 175 kJ/100 mL and 144 kJ/100 mL for beers with OG 9.00-10.99% and 11.00-12.99%, respectively. The lowest energy value is measured in non-alcoholic beer (75 kJ/100 mL). In common lagers, alcohol mostly contributes up to 60% to the total energy value, while the energy value of non-alcoholic beer is formed especially by carbohydrates (about 90%). The concentration of salt (sodium) is very low in beer (about 4 mg/100 mL) in comparison with the other food in general.

Emilie Jobin-Poirier,1 Gary Pickering,1–4 Ryan Plummer1,4,5 1Environmental Sustainability Research Centre, Brock University, St. Catharines, Ontario, Canada; 2Department of Biological Sciences and Psychology, Brock University, St. Catharines, Ontario, Canada; 3Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada; 4Sustainability Research Centre, The University of the Sunshine Coast, Sippy Downs, Queensland, Australia; 5Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden Background: Climate change (CC) could have both positive and negative consequences for the Canadian and global wine industries. Understanding how winegrowers perceive CC, however, can provide insight into how to better assist the industry to cope with the impacts of a changing climate. Material and methods: An online survey of 122 Canadian winegrowers was conducted to understand knowledge, beliefs, environmental values, and perceptions towards CC and its impact on the Canadian wine industry. Environmental values (New Environmental Paradigm score), subjective and objective CC knowledge, CC skepticism and uncertainty, belief in anthropogenic CC, and perceptions of the impacts of CC were measured using established tools. Results: Overall, results show that Canadian winegrowers have a relatively low level of CC skepticism, a medium level of CC scientific knowledge, a pro-ecological (as opposed to anthropological) worldview, and generally believe that CC is caused by a mix of anthropogenic and natural forces. Moreover, a majority of respondents (60%) believe that CC has both positive and negative consequences on their vineyard and winery operations, while 8% think that climate change has no consequence on their operations. An extended growing season for grapes, the improvement of grape and wine quality, and the possibility to grow varieties that are not currently viable were the main beneficial consequences of CC reported by participants, while an increase in both disease and pests in the vineyard were the most commonly identified disadvantages. Finally, no association was observed between CC skepticism, knowledge, environmental values, and the perception of CC consequences. Conclusion: Our findings inform communication strategies for the wine industry around CC, and provide important baseline information on winegrowers’ perceptions that inform wider efforts to improve the capacity of the industry to develop and adapt to the consequences of CC. Keywords: wine, grapes, sustainability, adaptation

The study is a probe into the structure of microbreweries in the South Moravian Region (JMK). The first mini-breweries in southern Moravia started a quarter century ago. At the end of the research in January 2018 there were 50 functional microbreweries in JMK. The article summarizes the size and ownership structure, location in the region, the motivation of some owners, etc. The number of operations compares with the situation in distant history, where the vast majority of operations in the region were the size of “mini-breweries”, ie with a capacity of up to 10,000 hl of the annual exhibition.

Hops is a source of a number of polyphenol substances important in terms of both brewery and health benefits. Many of these are antioxidants with a preventative effect on life-style diseases, cardiovascular and cancer diseases. A five-year study of the content of polyphenol substances of Czech hop varieties by group methods (total polyphenols, anthocyanogens, flavonoids, prenylflavonoids) has shown that the content and profile of polyphenols is varietal-specific, but also depends on the harvest year and other factors. The ratio of the content of polyphenols in the head mass and the alpha acids alongside the variety strongly depends on the vintage year, which affects the number of polyphenols in the hopping dose. The dependence of the DPPH antiradical activity on all polyphenol groups except prenylflavonoids has been demonstrated.

The quality parameters of 277 samples of malting barley from crop 2017 were assessed according to the standard ČSN 46 1100-5. The average content of nitrogenous substances was 12.2% and starch content 62.6%. Sieving fractions over 2.5 mm achieved the average value of 88.2% and average germination capacity was 98.6%. Average content of grain admixtures unusable for malting was 1.7% and admixtures partly unusable for malting 5.2%.

Proteolytic enzymes (proteases) are widely represented in living organisms where they catalyze the hydrolysis of peptide bonds in proteins and peptides. In malting barley, they are found in small quantities, and their activation takes place only in the process of controlled germination – malt production. In germinating barley, proteases hydrolyze storage proteins to high molecular and low molecular weight degradation products while simultaneously synthesizing other proteins. The final grain modification affects significantly quality of the produced malts and subsequently also technology and characters of the produced beer.

In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated. In the malt samples, the gushing potential was determined. Simultaneously, selected quality parameters were assessed in the malt samples (Kolbach index, diastatic power, β-glucan content in wort, final attenuation, extract of malt in dry matter, relative extract at 45 °C, and friability). Gushing declined in the plasma-treated samples of malting barley or malt. The malt quality parameters remained unchanged.

In the course of three testing years (2013 – 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14% was made up by free amino nitrogen. Cytolytic modification was evaluated mainly by wort viscosity (1.864 mPa.s). Malt friability and β-glucan content in wort were very low. Average arabinoxilan content in wort varied about 1524 mg/l. V průběhu tří zkušebních let (2013 – 2015) bylo analyzováno celkem 243 vzorků ozimé pšenice (27 odrůd ze 3 zkušebních stanovišť). Byly sledovány základní technologické znaky a některé znaky speciální (barva sladiny, barva po povaření, zákal sladiny, obsah polyfenolů a prekurzory dimetylsulfidu). Odrůdy ozimé pšenice poskytovaly dostatečně vysoký obsah extraktu, průměrná hodnota tohoto znaku byla 83,5 % při průměrném obsahu dusíkatých látek 11,6 %. Dosažitelný stupeň prokvašení byl nízký (79,8 %). Proteolytické rozluštění vyjádřené hodnotou Kolbachova čísla bylo v průměru 35 %. Obsah rozpustného dusíku byl na úrovni 704 mg/100 g a necelých 14 % z toho tvořil volný aminodusík. Cytolytické rozluštění bylo hodnoceno především pomocí viskozity sladiny (1,864 mPa.s). Friabilita sladu a obsah β-glukanů ve sladině byly velmi nízké. Průměrný obsah arabinoxilanů ve sladině se pohyboval kolem hodnoty 1524 mg/l.

Wood and forestry residues are usually processed as wastes, but they can be recovered to produce electrical and thermal energy through processes of thermochemical conversion of gasification. This study proposes an equilibrium simulation model developed by ASPEN Plus to investigate the performance of 28 woody biomass and forestry residues’ (WB&FR) gasification in a downdraft gasifier linked with a power generation unit. The case study assesses power generation in Iceland from one ton of each feedstock. The results for the WB&FR alternatives show that the net power generated from one ton of input feedstock to the system is in intervals of 0 to 400 kW/ton, that more that 50% of the systems are located in the range of 100 to 200 kW/ton, and that, among them, the gasification system derived by tamarack bark significantly outranks all other systems by producing 363 kW/ton. Moreover, the environmental impact of these systems is assessed based on the impact categories of global warming (GWP), acidification (AP), and eutrophication (EP) potentials and normalizes the environmental impact. The results show that electricity generation from WB&FR gasification is environmentally friendly for 75% of the studied systems (confirmed by a normalized environmental impact [NEI] less than 10) and that the systems fed by tamarack bark and birch bark, with an NEI lower than 5, significantly outrank all other systems owing to the favorable results obtained in the environmental sector., This paper was a part of the project funded by Icelandic Research Fund (IRF), (in Icelandic: Rannsoknasjodur) and the grant number is 196458-051

Paraburkholderia sp. SOS3 is a plant growth-promoting bacterium (PGPB) that displays pleiotropic effects and has the potential to be applied at a large scale across several agronomically important crops. The use of SOS3 is a suitable option to reduce the use of chemical fertilisers. While the benefits of SOS3 have been demonstrated in vitro, its potential applications at large scale are limited due to low biomass yield in current batch culture systems. Here, we developed a strategy for high-cell density cultivation of SOS3 in instrumented bioreactors, moving from low-biomass yield in a complex medium to high-biomass yield in a semi-defined medium. We achieved a 40-fold increase in biomass production, achieving cell densities of up to 11 g/L (OD600 = 40). This result was achieved when SOS3 was cultivated using a fed-batch strategy. Biomass productivity, initially 0.02 g/L/h in batch cultures, was improved 12-fold, reaching 0.24 g/L/h during fed-batch cultures. The biomass yield was also improved 10-fold from 0.07 to 0.71 gbiomass/gsolids. Analysis of the fermentation profile of SOS3 indicated minimal production of by-products and accumulation of polyhydroxybutyrate (PHB) during the exponential growth phase associated with nitrogen limitation in the medium. By implementing proteomics analysis in fed-batch cultures, we identified the expression of four metabolic pathways associated with growth-promoting effects, which may be used as a qualitative parameter to guarantee the efficacy of SOS3 when used as a bioinoculant. Ultimately, we confirmed that the high-cell density cultures maintained their plant growth-promoting capacity when tested in sorghum and maize under glasshouse conditions.

Although high-fat and high-salt diets are considered risk factors for hypertension, the intake of salty soybean-based fermented foods has beneficial effects. This study explored the potential of Chinese traditional fermented soy sauce (CTFSS) in preventing hypertension by analyzing its effects on adipogenesis and the renin-angiotensin-aldosterone system (RAAS). Male Sprague-Dawley (SD) rats were divided into four groups (n = 6): normal diet (ND), high-fat diet (HD), high-fat diet with saline (HDS, NaCl-8%), and high-fat diet with Chinese traditional soy sauce (HDCTS, NaCl-8%). Each group is administrated 12 weeks by oral gavage as 10 mL/kg dose, respectively. CTFSS supplementation resulted in significantly lower body weight, epididymal fat weight, and systolic blood pressure. Additionally, it decreased the serum total cholesterol (TC), triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST), renin, angiotensin II (Ang II), angiotensin-converting enzyme (ACE), and aldosterone levels. It also increased the urinary volume and improved sodium and potassium ion balance. The gene levels showed significant enhancements in the mRNA levels of renin-angiotensin-aldosterone system-related and adipogenesis-related genes. In addition, CTFSS may prevent hypertension-associated kidney injury. Therefore, this study demonstrates that CTFSS has no harmful effects on hypertension. In contrast, the beneficial effects of CTFSS intake in ameliorating hypertension were shown.

Although results of recent studies suggest that fermented foods strongly affect the gut microbiota composition and that they relieve inflammatory bowel disease symptoms, some reports have described that fermented foods increase some inflammation markers based on differences in fermented food materials. This study evaluated the effects of fermented plant extract (FPE) on dextran sulfate sodium (DSS)-induced colitis in mice and the effects on fecal microbiota composition in humans. Mice fed 5% FPE with 3% DSS (FPE group) showed no body weight loss, atrophy of colonic length, or bloody stool, similar to mice fed a basal diet (negative group), whereas mice fed 3% DSS (positive group) exhibited those effects. Concentrations of inflammation markers IL-6 and TNF-α were not significantly different between FPE and negative groups; however, those concentrations became higher in the positive group. 16S ribosomal RNA gene sequencing was used to characterize fecal microbiota in healthy women before and after 3-month FPE supplementation. The FPE supplementation induced increases in Firmicutes phyla and in Clostridiales order, which play a central role in inflammation suppression. These results suggest that FPE enhances Clostridiales growth in the gut and that it has an anti-inflammatory effect.

The agri-food industry annually produces huge amounts of crops residues and wastes, the suitable management of these products is important to increase the sustainability of agro-industrial production by optimizing the entire value chain. This is also in line with the driving principles of the circular economy, according to which residues can become feedstocks for novel processes. Oleaginous yeasts represent a versatile tool to produce biobased chemicals and intermediates. They are flexible microbial factories able to grow on different side-stream carbon sources such as those deriving from agri-food wastes, and this characteristic makes them excellent candidates for integrated biorefinery processes through the production of microbial lipids, known as single cell oils (SCOs), for different applications. This review aims to present an extensive overview of research progress on the production and use of oleaginous yeasts and present discussions on the current bottlenecks and perspectives of their exploitation in different sectors, such as foods, biofuels and fine chemicals.

Growing concern about circular bioeconomy and sustainable development goals (SDGs) for the valorization of food waste has raised public awareness since 2015. Therefore, the present study focused on the promotion policies and regulatory measures for the valorization of mandatory recyclable food waste from industrial sources in Taiwan, including the animal/plant production farms and food-processing plants. According to the official data on the annual statistics during the period of 2015–2019, it showed that the food waste from alcoholic beverage manufacturers (i.e., lees, dregs, or alcohol mash) and oyster farms (i.e., waste oyster shell) accounted for about half (about 250,000 metric ton) of industrial food waste generation in Taiwan. In order to effectively reduce the burdens on incinerators/landfills and their environmental impacts, the central governing agencies jointly promulgated some regulatory measures for promoting the production of biobased products from the industrial food waste valorization like animal feed, soil fertilizer, and bioenergy. These relevant acts include the Waste Management Act, the Fertilizer Management Act, the Feed Management Act, and the Renewable Energy Development Act. In addition, an official plan for building the food waste bioenergy plants at local governments via anaerobic digestion process, which was estimated to be completed by 2024, was addressed as a case study to discuss their environmental and economic benefits.

Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae. Nevertheless, in recent years, a negative perception has developed towards sulfites in wine, because of human health and environmental concerns. Increasing consumer demand for wines with low SO2 content is pushing the winemaking sector to develop new practices in order to reduce sulfite content in wine, including the use of physical and chemical alternatives to SO2, and the exploitation of microbial resources to the same purpose. For this reason, the formation of sulfur-containing compounds by wine yeast has become a crucial point of research during the last decades. In this context, the aim of this review is to examine the main mechanisms weaponized by Saccharomyces cerevisiae for coping with sulfite, with a particular emphasis on the production of sulfite and glutathione, sulfite detoxification through membrane efflux (together with the genetic determinants thereof), and production of SO2-binding compounds.

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.