Beverages, Volume 9, Issue 2

Twenty-four samples of differently produced commercial Italian cider were analyzed for their polyphenols profile and antioxidant activity. A partial least square regression was used to correlate the ciders’ antioxidant activity with their polyp...

The consumer rejection threshold (RjT) method was applied to determine the total microbial numbers (TMNs) where consumers find that the quality of whole fresh chilled pasteurised milk (WFCPM) and skim milk (Trim) stored at 4.5 ± 0.5 °C is...

Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aft...

Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to...

To enhance the effects of kombucha’s beneficial compounds and their functional properties, studies on kombucha fermentation using alternatives ingredients are needed. The aim of this study was to formulate and optimize kombucha using hempseed a...

The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, co...

To produce sufficient food for the expanding global population, natural resources are constantly being overused, and at the same time, wastes are being produced at an ever-increasing rate [...]

Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allerge...

Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 1...

Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally an...

Purpose: Wine is an alcoholic beverage considered to have health benefits when consumed in moderation. Studies have investigated the healthfulness of wine via various approaches; however, given that wine consumption behavior is evolving, fresh data a...

Given the lack of data regarding the preferences, behavior and habits of wine consumers in Greece, the purpose of the present study was to investigate consumer trends and explore the factors that affect the purchase and consumption of wine in compari...

Fruit juice consumption during childhood remains controversial. Here, we evaluated the association between preadolescent 100% fruit juice intake and later adolescent diet quality and body mass index (BMI). We used prospective data over 10 years from...

Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe...

This research analysed the size and depth of assortment and the marketing strategies of communications around plant-based beverages (PBBs) on the Italian market. Sales of PBBs have increased over the last year due to their use as a substitute for cow...

The vineyard of Cyprus is comprised largely of native Vitis vinifera varieties, which are rather underexploited with regard to wine production to date. Although empirical observations concur that several of these varieties may possess a high potentia...

The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH condi...

New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be...

This study aims to investigate the influence of wine-bottle design and the position of labels on consumers’ visual attention in digital contexts. Two within-subjects experiments combined with implicit eye-tracking measures were implemented in I...

Purpose: Exploring antecedents of flawed wine purchase intention, this study attempts to assess consumer acceptance leading to the purchase or consumption of a flawed wine product as well as build a profile of flawed wine consumers. Design/Methodolog...

Current research trends in oenology concerned with contemporary issues that are of outmost important for the success of the wine industry [...]

SO₂ is a preservative often used in the food industry, particularly in the wine industry. However, regulatory authorities and consumers have been strongly suggesting its reduction or even its replacement. In order to understand the impact of SO₂ on t...

Determination of relative volatilities of flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick and easy method...

This study investigated the interrelationships between the parameters of density, optical refraction, the volume fraction of ethanol and the total extract, using model solutions and samples of wine materials. The regularities of changes in refractome...

Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO₂) to prevent w...

Sorghum grain is the principal raw material for Baijiu production, but the effects of grain and wort composition on fermentation performance are unclear. Ethanol production at laboratory scale using grains of 11 commercial sorghum cultivars from a fi...