Analysis of aromas that differentiate beer from wine could lead to better non-alcoholic versions

Today, more and more people are looking for non-alcoholic versions of beer and wine. Although these two drinks have different flavors, they share many aromas, making it difficult to produce non-alcoholic versions that mimic the real thing. Researchers in the Journal of Agriculture and Food Chemistry report on literature analysis and experiments to characterize the compounds that give beer and wine their distinctive aromas. They say the discovery could help develop flavorful non-alcoholic alternatives.

Food and beverage researchers are working to recreate the delightful aromas and flavors of beer and wine with alcohol-free alternatives. However, because beer and wine are both fermented, they have similar aromas, and little is known about which aromas evoke the unique characteristics of each drink. So Xingije Wang, Stephanie Frank, and Martin Steinhaus set out to identify the key components that distinguish beer aroma from wine aroma.

First, the research team conducted a literature review to determine the average proportion of 29 beer-derived compounds and 32 wine-derived compounds that make up the drink’s aroma. The researchers used these proportions like a recipe to prepare a standard beverage that tasted like beer or wine.

From there, they can fine-tune these criteria, swapping selected aroma levels in beer-like beverages to match those in wine-like beverages, and vice versa, to determine which ingredients are in each We tested whether it affected the perception of the drink. Trained taste testers sniffed each tweaked sample and rated it from beer-like to wine-like.

Researchers report that taste testers found that the stronger the fruity aroma, the more the drink smelled like wine. The team also swapped out the entire profile of one standard flavoring compound into the drink’s base liquid on the other side. They found that for testers, it was the scented compound, rather than the base liquid, that made the biggest difference between beer-like and wine-like aromas. Researchers say their results could be used to develop beverages that better mimic beer and wine while still satisfying consumer preferences for non-alcoholic options.