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Beverages, Volume 10, Issue 2

June 2024 - 25 articles

Cover Story: 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 plant-based milk alternatives. It builds on an online consumer survey that explores the factors explaining US consumers’ willingness to try plant-based milk alternatives and their word-of-mouth sharing about these beverages. Animal welfare concerns, environmental concerns, health consciousness, and dairy preferences are the factors under investigation. Results show that animal welfare, dairy preference, environmental concerns, and plant-based milk enthusiasm are significant predictors for willingness to try plant-based milk alternatives. View this paper

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Articles (25)

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Article

5 Citations

4,970 Views

16 Pages

Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives

Meike Rombach,
Lei Cong and
David L. Dean

Beverages2024, 10(2), 27;https://doi.org/10.3390/beverages10020027

9 April 2024

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...

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Article

9 Citations

4,743 Views

16 Pages

Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing

Lesly L. Torres-Díaz,
Rebeca Murillo-Peña,
Miquel Iribarren,
Itziar Sáenz de Urturi,
Sandra Marín-San Román,
Miriam González-Lázaro,
Eva P. Pérez-Álvarez and
Teresa Garde-Cerdán

Beverages2024, 10(2), 26;https://doi.org/10.3390/beverages10020026

9 April 2024

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,...

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Article

3 Citations

10,594 Views

16 Pages

Packaging Material Use Efficiency of Commercial PET and Glass Bottles for Mineral Water

Anna Gress,
Kajetan Müller and
Sven Sängerlaub

Beverages2024, 10(2), 25;https://doi.org/10.3390/beverages10020025

5 April 2024

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...

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Article

2 Citations

2,480 Views

27 Pages

Aromatic Characterization of Graševina Wines from Slavonia and Podunavlje Sub-Regions

Mitja Martelanc,
Guillaume Antalick,
Tatjana Radovanović Vukajlović,
Branka Mozetič Vodopivec,
Melita Sternad Lemut,
Ahmad Hosseini,
Valentina Obradović,
Josip Mesić and
Lorena Butinar

Beverages2024, 10(2), 24;https://doi.org/10.3390/beverages10020024

31 March 2024

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...

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Article

4 Citations

5,092 Views

14 Pages

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Pedro Coelho,
Catarina Prista and
Isabel Sousa

Beverages2024, 10(2), 23;https://doi.org/10.3390/beverages10020023

29 March 2024

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...

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