Beverages, Volume 10, Issue 3

This manuscript analyzes the issues presented in Executive Order 14036, which aimed to promote competition in the American economy, including specific directives for the alcohol industry. Specifically, this manuscript focuses on the issues regarding...

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer’...

The hop variety Saaz is well known over the world and is usually used for brewing of lager beers. Recently, the new related varieties Saaz Late, Brilliant, Comfort, and Shine were registered. Information about these varieties is splintered and often...

The effect of oak chips on the phenolic composition, color characteristics, and antioxidant capacity of Bobal red wines caused by contact with oak chips at different stages of the winemaking process has been studied. Performance liquid chromatography...

In the last decade, the application of non-Saccharomyces yeasts in oenology as a natural tool to obtain wine diversification and higher quality has aroused great interest. In this work, three Metschnikowia pulcherrima strains, isolated from a vineyar...

The application of continuous fermentation with immobilized cells in brewing is a challenge because of problems with carrier selection and reactor design, which have economic impacts on the beer produced. Moreover, immobilization alters yeast physiol...

The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process. Therefor...

In 2021, the tax on sweetened beverages was introduced in Poland. It is worth knowing how consumers, especially young people, perceive the tax and whether there are any changes in the consumption of such drinks. This cross-sectional study was conduct...

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ pr...

Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability, presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains a significant spoilage organism in the brewing industry. Thi...

High-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production. The cultivars with potential for prod...

To remove oxidizable polyphenolic compounds from wines, fining treatments with products of various origins are applied before or after fermentation. Seeking alternatives to the treatments with animal proteins or synthetic materials such as polyvinylp...

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition...

The objective of this study was to determine the chemical composition of sugarcane spirits and commercial Cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous stu...

The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tastin...

The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate...

The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Gre...

White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH an...

This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alco...

Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and tot...

This study explores the diffusion of innovative tea products in the Chinese market, examining the shift from traditional tea consumption toward “new tea” products characterized by convenience, variety, and alignment with contemporary cons...

Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly underst...

Cereals have been a foundational component of human diets across different continents, with rice dominating in Asia, sorghum in Africa, wheat in Europe, and maize in America. Mexico, more accurately Mesoamerica, is recognized as the origin of maize (...

Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using se...

An undesirable sensory attribute (“floral taint”) has recently been detected in red wines from some winegrowing jurisdictions in North America (e.g., Ontario, British Columbia, Washington), caused by the introduction of frost-killed leave...

This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the ‘Merlot Kanthus’ grape ju...

Cloud point extraction (CPE) has emerged as a highly promising method for the isolation and preconcentration of trace elements from beverages. By utilizing nonionic surfactants to form micellar structures that encapsulate analytes, CPE significantly...

Beer is one of the most widely consumed beverages in the world. Since the legalization of low-delta-9-tetrahydrocannabinol (THC) (<0.03%) Cannabis sativa in the United States, this controversial plant is being looked upon as a potential flavor add...

Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers’ perception of a value-added grape pomace beverage, piquette, made using different...

The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but...

This study aims to obtain an alternative aging method using toasted white oak chips and ultrasound technology that yields a final product of similar quality to the one obtained by a traditional aging system in reduced time. Different conditions of ul...

Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explo...

Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as...

The objective of the study was to determine the effect of vintage and cultivar on the total polyphenol content and the antioxidant activity of wines made from the white wine cultivar ‘Solaris’ and the red wine cultivar ‘Zilga’...

The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT)...

This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a C...

Pyrus spinosa (PS), also known as wild pear, is an indigenous species to the Mediterranean basin. It has attracted interest for its potential use in the food and beverage industries due to its antioxidant properties. This research aims to develop an...

Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage. Hydrolysis was utilized to release simple...

Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with diffe...

This study is focused on the optimization and application of an analytical methodology for the determination of 15 selected pesticides in three substrates during the vinification process. QuEChERS extraction was used followed by GC-MS to develop a si...

Malolactic fermentation (MLF) is a biological process of deacidification of wines that may also help to increase the microbiological stability of the product and to enhance its sensorial attributes, in particular its aromatic profile. MLF can occur s...

Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been inv...

Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria. The aromatized wine-based beverage, called pelin, is named after the Bulgarian common name for the...

This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for informati...

Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeas...