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...

Since March 2020, there have been multiple outside influences negatively impacting the U.S. craft beer industry from COVID-19 to inflation all leading up to increased prices for consumers. However, to date, research has not investigated consumer sent...

Strawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties. Nectars are f...

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...

Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken desi...

The purpose of this article is to review the effects of four commonly consumed beverage types—sugar-sweetened beverages (SSBs), caffeinated beverages, green tea, and alcohol—on five common benign gynecological conditions: uterine fibroids, endometrio...

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...

The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Gr...

The efficacy of the Lacticaseibacillus paracasei MSMC 36-9 strain with probiotic potential to ferment coconut milk and produce coconut milk yogurt-type beverages was examined. Tapioca starch was used as a stabilizer at concentrations of 0, 1.0, and 2...

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...

The Brazilian Cerrado region has a rich plant diversity, with fruits that have peculiar and unique sensory characteristics. For these reasons, using these fruits for biotechnological production is a promising alternative, mainly to protect this biome...

Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on p...

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 influence of the bottle material (glass, PET), the reusability (reusable and disposable bottles), and the carbonization (still, medium, classic mineral water) on the filling ratio, packaging material use efficiency, cost, and shelf life were eval...

This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Poduna...

Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remai...