Beverages, Volume 11, Issue 3

This study investigated the presence and concentration of selected phthalates in municipal tap waters and purified waters sourced from domestic water purifiers and municipal reverse osmosis-based supplies. Five target compounds: Diethyl phthalate (DE...

A rapid, traceable, and highly sensitive method was developed for the simultaneous separation and quantification of 24 water-soluble synthetic colorants in premade cocktails, utilizing ultra-performance liquid chromatography coupled with diode array...

The wine industry aims to reduce pesticide use by utilizing disease-resistant grape varieties, although their oenological potential remains underexplored. This study aimed to evaluate their oenological potential compared to traditional ones. Musts fr...

Alcoholic beverages represent a sector of significant economic and cultural importance but are also susceptible to fraud and adulteration, which can compromise their quality and authenticity. Isotopic analyses have become increasingly valuable tools...

The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coff...

The quality and sensory characteristics of wines are influenced by several factors, including grape variety, local climate, soil conditions, viticultural practices, and vintage. This study investigates the volatile organic compounds (VOCs) in Malvasi...

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases...

The gut–brain axis links the health of the gut microbiota to cognitive function and mental well-being. Numerous studies suggest that probiotics, particularly strains belonging to Lactobacillus spp. and Bifidobacterium spp., can positively modul...

The Demarcated Region of Madeira (DRM) is one of the oldest wine regions in Portugal, where the famous Madeira Wine (MW) is produced by spontaneous fermentation using endogenous yeasts. Several studies reported the role of endogenous Saccharomyces ce...

The growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative...

Mycotoxins are toxic secondary metabolites produced by fungi that often contaminate food materials used in beer production, posing health risks to consumers. This study investigated the occurrence and levels of mycotoxins in commercial beers commerci...

Wine DNA fingerprinting (WDF), retrieved from the amplification of a wider panel of Simple Sequence Repeat (SSR) marker mappings in the Vitis vinifera L. genome, was used to assess the monovarietal nature of Brunello di Montalcino wine. The reliabili...

Wine production is an important sector of the food industry in Bulgaria, contributing to both economic development and cultural heritage. The present study aims to show how natural language processing (NLP) and machine learning methods can be applied...

Novel methods of coffee processing, including animal-assisted fermentation, are gaining popularity—among them, elephant dung coffee stands out for its rarity and high price, making it a likely target for adulteration. This study aims to discove...

Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina, Hrva...

Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was c...

This paper aims to explore the impact of targeted viticultural and enological interventions on reducing the astringency of wines made solely with Mandilaria, a red Vitis Vinifera L. grape variety. Mandilaria is characterized by its high berry density...

Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h. Non-alcoholic beers inoculated with sugary kefir sho...

Coffee belongs among the most widespread beverages worldwide, and its increasing consumption leads to the generation of a large amount of by-products, mainly spent coffee grounds (SCGs). SCGs can be further recycled as they contain bioactive compound...

When it comes to wine communication, winery names can serve as multidimensional communication mechanisms. Their various aspects of communication concern the historical context, tourism geography, socio-economic tourism development, wine knowledge, an...

Brazil is an important wine producer in Latin America, with the Santa Catarina (SC) region gaining prominence for producing high-quality wines. Among new red varieties cultivated in SC, Montepulciano has recently gained attention. Despite the growing...

This study employed shotgun metagenomics to investigate microbial dynamics, phage-bacteria interactions, and functional genes throughout a three-month apple vinegar fermentation process. A total of 5621 microbial species were identified, revealing th...

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capabilit...

In Mexico and worldwide, the increased prevalence of both weight gain and obesity is associated with the consumption of sugary drinks. Mexico implemented a tax of one peso per liter on sugary drinks in 2014, and in response, the industry reformulated...

A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better with...

This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and...

Medicinal beverages are herbal drinks that are consumed by people in numerous countries including China, India, Brazil, Greece, Turkey, and others. These herbal drinks possess many beneficial properties for human health, such as antioxidant, antimicr...

The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a...

Green tea is one of the most consumed beverages globally. It is very popular due to its specific taste, energizing effect and some health benefits related mainly to the catechins content. Green tea catechins possess antioxidant, anticancer, anti-infl...

The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and conten...

The present study aimed to analyze the physicochemical properties and biological activity of an L-malic acid descaler. The treated water with L-malic acid descaler complies with EU Directive No. 2020/2184 for the quality of water intended for human c...

Mead is described as a traditional alcoholic drink produced by fermentation from a solution of honey and water. It has been produced as a refreshing drink. However, in the past, it was more expensive than wine, which led to a decrease in demand. Due...

The Tempranillo grape variety is the most widely cultivated red grape cultivar in Spain. However, it has been observed that this variety may not always exhibit the optimal colour properties in warm climates such as Andalusia (southern Spain). Several...

While providing considerable societal and economic benefits, plastic packaging leads to global pollution and poses health risks. Plastic additives like alkylphenols (APs) can interfere with endocrine functions even at low concentrations. Therefore, d...

Pathogenic bacteria surviving acidic conditions in foods pose a persistent public health risk, with acid adaptation potentially enhancing their virulence in low-pH environments like fruit juices. In this study, we hypothesized that foodborne bacteria...

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the Saccharomyces cerevisiae type. This study aims to provide added value to this commonly discarded residue,...

This study evaluates the potential role of two extracts derived from green and roasted coffee in managing Type 2 Diabetes (T2D). The phytochemical analysis revealed that the roasted coffee extract (RCE) contains higher levels of flavonoids and tannin...