Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask matur...
Growing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultura...
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...
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...
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 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...
The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative...
Underlying the dawn of humanity was primarily the search for food and access to drinking water. Over the course of civilization, there has been a significant increase in drinking water quality. By the average of the nutritional standards, the daily w...
Fruit juice and wine are important beverages that are consumed all over the world. Due to their constantly increasing demand and high value, fruit juice and wine are one of the most frequent targets of adulteration. Since adulterated foods are proven...
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 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...
Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and the International Organization of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in the...
Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wi...
Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or...
Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspber...
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’...
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...
Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly di...
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...
Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and her...
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...
Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alc...
The craft brewing industry is in a constant state of evolution. Over recent years, the craft beer sector has experienced rapid growth, and this trajectory is expected to persist. Microbreweries, in contrast to traditional industrial beer production,...
A decoction of Rhizophora mucronata Lam. mangrove bark is used as an antidiabetic treatment in Asia. Kombucha tea is a fermented beverage, which is also claimed to be antidiabetic. In this work, the potency of R. mucronata leaves as α-glucosida...
Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms lik...
Kombucha is an acidic non-alcoholic fermented tea beverage that has surged in popularity over the past decade. A key driver of this popularity is the perception that kombucha contains microbes that contribute to gut health, a perception that is reinf...
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...
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...
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...
To identify the key drivers of consumption, we analyzed consumer preferences and estimated the willingness to pay for craft beer compared with industrial products in Italy. For this purpose, we conducted an ad hoc survey of 469 craft beer drinkers an...
This study investigated the impact of storage temperatures (−20 °C, room temperature, and 40 °C) on the sensory evaluation, metabolites, and volatile compounds of green tea stored for 12 months. The sensory evaluation revealed that tea...
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...
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 (...
Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions,...
The objective of the current research was to study the effect of different alcohol reduction technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatile compounds were analysed using Gas Chromatography coupl...
The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this st...
Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductas...
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 use of wine dealcoholisation has multiplied in recent years as a result of various factors, including the increase in alcohol content due to global warming and changes in consumer drinking habits. There are several post-fermentation dealcoholisat...
This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea’s physical, chemic...
This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of to...
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, a...
Caffeine is among the most commonly used and consumed stimulants worldwide. It is a naturally occurring stimulant mainly found in coffee and tea. It is also present in sweetened beverages, which are very popular among young people. Recently, the cons...
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...
Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volati...
This study explores the potential benefits of spices (cinnamon and ginger) on Roselle anthocyanins within a sweetened Roselle beverage matrix. Anthocyanins and other related properties of the beverage (colour, antioxidant capacity, total phenolics, a...
Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of...
The demand for plant-based milk alternatives (PMAs) has grown rapidly in recent years, driven by health-conscious choices, environmental sustainability, ethical considerations, and environmental concerns. Among these, “barista-quality” PM...
Green tea kombucha, produced using a green tea (Camellia sinensis) grown in Brazil, was characterized and its in vitro bioactive properties were evaluated. Overall, 92 phenolic compounds were identified (70.7% flavonoids, 25% phenolic acids, 2.2% lig...
Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the...
Get Alerted
Add your email address to receive forthcoming issues of this journal.
