Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market. The proponents of kombucha consumption tout the varied health benefits it can provide. The final kombucha flavor and composition is a function of both the initial tea used and the fermentation process. While the ascribed benefits are varied and numerous, the number of direct studies has been limited. This review focuses on the current state of understanding of the chemical composition and the potential health effects both positive and negative reported in the literature.

This is a literature review of the most commonly available wine packaging categories. This includes glass bottles, polyethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pak. This review includes a description and history of each category. In addition, the market share and environmental impacts of each category are discussed. Special attention is paid to the reported impact on packaged wine flavor and aroma for each packaging type. Finally, the potential impacts on consumer preference are discussed. While glass is still the dominant packaging material within the wine industry and by consumer demand, economic and environmental concerns are driving the industry and consumers to investigate and adopt alternative packaging materials.

Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of volatile aroma compounds in lambic beer during aging. Solid-phase microextraction and gas chromatography–mass spectrometry were used to analyze volatile compounds from 3, 6, 9, 12, and 28-month-old commercial samples of lambic beer. Compounds were identified using standardized retention time and mass spectra of standards. Gas chromatography–olfactometry was used to characterize the aroma profiles of the samples. A total of 41 compounds were identified using gas chromatography–mass spectrometry (GC–MS). Ethyl lactate, ethyl acetate, 4-ethylphenol and 4-ethylguaiacol were identified in the 9, 12, and 28-month old samples. These four compounds have been linked to the microorganism Brettanomyces. Twenty-one aroma active compounds were identified using Gas chromatography–olfactometry (GC–O). As the age of the gueuze samples increased, a larger number of aroma compounds were identified by the panelists; the compounds identified increased from seven for the 3-month-old samples to nine for the 6-month-old samples, and eleven for both the nine and twelve-month-old samples, and seventeen for the twenty-eight-month-old samples.

The 2020 pandemic caused by the novel coronavirus, SARS-CoV-2, also referred to as the COVID-19 [named for the disease caused by the virus] pandemic, shook the world to its core. Not only were populations hurt by the virus physically, the pandemic had deep repercussions economically as well. One of the industries severely impacted by the implications of the 2020 COVID-19 pandemic was the brewing industry, particularly that of the United States. The economic turmoil and uncertainty were felt by both macro and micro brewers alike. Draft beer sales virtually dried up overnight as state-imposed shutdowns closed bars, restaurants, and taprooms as a means to curb the spread of the virus. There were supply chain and logistical issues that arose during the pandemic due to not only closures within the brewing industry but supporting industries such as printers and shippers. In some cases, entire business models had to be turned completely on their head in an instant and business pivots had to be made. The year 2020 was wrought with challenges faced by the brewing industry. There was one saving grace however that kept many breweries afloat during the pandemic, and that was packaged beverage sales, especially those packages intended for off-site consumption. Set forth by trends of the pre-pandemic years aluminum cans and canning reigned supreme for the craft brewing market and allowed breweries to get product into the hands of consumers and ultimately allowed some breweries to stay open. Other options breweries had included the use of glass growlers or aluminum crowlers as a means to sell draft products to-go. The resourcefulness of many brewery owners was tested in 2020 and many rose to the challenge. This report aims to examine several of the challenges, pivots, and solutions packaging provided to the beer industry during the pandemic.

Malt is an essential ingredient in beer; not only because it provides yeast with essential nutrients such as amino acids and fermentable sugars, it also adds to the beer’s color, body and flavor. The objective of this project was to look at the initial concentration of total nitrogen (TN) found within base malts of different varietal and cultivar origins and its impact on the esters produced in beers made using these malts. The experimental beer was brewed with a target OG of 10° Plato wort using five different base malts; four of which were produced by independent craft maltsters (Texas, Oregon, Indiana, and Canada) and a macro-industrial produced malt served as the control. TN and free amino nitrogen (FAN) were analyzed and compared with volatile and semi-volatile flavor analysis in order to identify correlations between nitrogen concentration and ester development within the final beer. One-way ANOVA coupled with a Tukey HSD paired comparison test was run to determine statistical differences in TN and FAN, while Kruskal-Wallis one-way analysis of variance test was utilized to determine statistical differences between total esters production. TN wort values ranged from 627 to 909 mg/L, while FAN wort values ranged from 191 to 467 mg FAN/L. There were statistical differences seen between all of the beers in total ester production. The beers produced with malts of higher TN resulted in greater ester production. From this, one can conclude that there is a correlation between a malt’s TN and esters produced in the final beer product.