Beverages, Volume 6, Issue 2

Volatile organic compounds (VOCs) play a crucial role in cider quality. Many variables involved in the fermentation process contribute to cider fragrance, but their relative impact on the finished odor remains ambiguous, because there is little conse...

The literature about musty and moldy taint—the so-called cork taint—in wines is varied because there are many different molecules involved in this wine defect. Chloroanisoles are the most relevant compound responsible for cork taint and o...

Berry cell death (BCD) is linked to the development of flavors and aromas in berries and wine. The BCD pattern and rate within a growing season start at around 90–100 days after anthesis (DAA), and the rate until harvest depends on environmenta...

Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed, taking advantage of the best features of these two ingredients and li...

The packaging of a beverage is an essential element for customer convenience and the preservation of beverage quality. On the other hand, chemical compounds present in the packaging materials, either intentionally added or non-intentionally, may be t...

Our emotions influence our perception. In order to determine whether emotion influences the perception of beer, 32 participants watched either a scene from the movie Wall-E to induce joviality, or a short clip from the Shawshank Redemption to induce...

Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of...

In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna...

Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong t...

Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by...

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 la...

This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysi...

Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more...

Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to develop a machine learning (ML) model to predict the pattern and presence of 54 proteins. Triplicates of 24 beer samples...

In the late 1970s, analysis of facial expressions to unveil emotional states began to grow and flourish along with new technologies and software advances. Researchers have always been able to document what consumers do, but understanding how consumer...

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive ef...

Beer is a beverage of significant historical and cultural importance. Interest in the potential health effects of alcoholic beverages has largely focused on wine; however, there are a number of potentially beneficial bioactives that beer may contain...

Though in-package water bath heat pasteurization for hard cider production is commonly employed to improve product safety and stability, there is a considerable lack of research-based guidelines to inform industry practices. In this study, fermented...

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. M...

Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent yea...

Functional beverages have gained increasing market share over the last decade. As the Asia Pacific region is one of the largest and most important markets for functional foods, it is critical when developing and promoting new products that food manuf...

The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal...