Impact of Protein in Alcoholic Beverages Quality

Dear Colleagues,

Nutritional value, sensory quality, and stability are the most important qualities of alcoholic beverages. Many different compounds affect the physicochemical and sensory properties of alcohol beverages. Proteins play a key role in the technological process and final quality of alcoholic beverages. For example, wine proteins are either from the grapes (Vitis vinifera) or from yeast, which release mainly mannoproteins and proteases. The amount of proteins in wine and beer are related to the technological process of its production, especially during fermentation. Proteins are important in the production and maintenance of foam in sparkling wines and in beer. Exogenous protein could also be used in the alcoholic beverage industry as fining agents to facilitate operations, such as clarification and filtration, to modify sensory characteristics, to improve product stability and extend its shelf life.

Thus, the objective of this Special Issue is to publish a compilation of original research and review papers that cover different aspects of proteins in alcoholic beverages.

This Special Issue aims to increase our understanding of proteins in alcoholic beverages, therefore the following topics are of interest:

- proteins in alcoholic beverages (beer, wine, cider, ....)

- impact of alcoholic beverages processing on protein composition and stability

- analytical methods for protein quantification and identification

- protein treatments to improve alcoholic beverages quality and stability

- interaction of protein-polyphenols

- role of proteins on sensory characteristics

- impact of beverages proteins on human health

- antimicrobial influence of peptides in alcoholic beverages and potential positive effect on human health

Prof. Fernanda Cosme
Prof. António Manuel Jordão
Guest Editors

Manuscript Submission Information

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• protein
• alcoholic beverages
• wine
• beer
• cider
• stability
• sensory proprieties
• nutritional value
• human health