Influence of the Raw Materials and Beverage Processing on Volatile, Bioactive, and Sensory Profiles of the Final Product

Dear Colleagues,

In a world where the traditions of artisanal production meet the innovations of technology, the production of beverages represents an ancient art that is constantly reinvented through technology. There is evidence that the chemical composition (nutritional and functional) and sensory profile of drinks are influenced by the careful selection of each step in beverage processing. This encompasses the choice of the raw materials, going through the production process itself, and the appropriate conservation of the final drink.

The varieties/species used, the geographical origin, the stage of ripeness, the use of exogenous/endogenous microorganisms in the fermentation process, the optimization of different factors in the production process such as quantity of raw materials, processing times, and temperatures, among other factors, as well as the good conservation of the drink (stabilization materials and methods), will be decisive when obtaining a quality final product.

In addition to the aforementioned fundamental considerations, contemporary research has also focused on the valorization of underutilized plants and by-products as raw materials, the search for raw materials from plants adapted to climate change, and the development of novel sustainable practices in the beverage industry. These endeavors aim to produce innovative, high-quality, sustainable, stable, and secure beverages.

In this context, the aim of this Special Issue is to incorporate new knowledge about the influence of innovative and sustainable raw materials, beverage production, and preservation processes demanded by industry and consumers on the secondary metabolites and sensory profile of high-quality beverages.

Dr. Raquel Rodríguez Solana
Dr. Anabela Romano
Guest Editors

Dr. Ludovina Galego
Guest Editor Assistant

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• byproducts
• underutilized raw materials
• non-alcoholic/low-alcohol/alcoholic beverages
• preconditioning steps
• fermentation step (brewing)
• distillation
• thermal treatments (pasteurization, sterilization, etc.)
• non-thermal methods (cold pasteurization, high pressure processing,…)
• stabilizers (hydrocolloids, pectin, etc.)
• storage
• aging (bottle, wooden barrels, etc.)