Beverages, Volume 10, Issue 2

The exploration of space is becoming more feasible, and with this comes the possibility of performing fermentations in microgravity. Our study explores the potential effects of microgravity on a standard brewing model fermentation. As the fermentatio...

Beverages are an integral component of a person’s food package. Various types of microorganisms widely contaminate beverages. This review presents current research data aimed at identifying dominant microorganisms in beverages and molecular met...

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...

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry w...

The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the perceived color of these products and their color evolution throughout the storage an...

Grape marc spirits, such as the Greek tsipouro/tsikoudia, reflect the cultural heritage of winemaking traditions worldwide. This study explored the application of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy c...

Biska, a traditional Istrian herbal spirit, is produced by macerating mistletoe leaves and twigs in a water–ethanol base, usually grape marc spirit. The aim of this study was to determine the optimal mistletoe maceration parameters (ethanol con...

The residue from roselle beverage production is rich in polyphenols and dietary fiber. We investigated its potential as a preventive and therapeutic agent for type 2 diabetes mellitus (T2DM). Male Wistar rats were fed a high-fat high-fructose diet (H...

The grape variety Maratheftiko (V. vinifera sp.) is one of the most prestigious Cypriot varieties, yet Maratheftiko wines are rather poorly studied with regard to principal quality characteristics, such as the polyphenolic and aromatic profile. The c...

Berries and their products can enhance the antioxidant profile, color, and sensory characteristics of beverages, resulting in competitive, value-added products. However, a complete overview of how fermentation affects these compounds is lacking. The...