Beverages, Volume 10, Issue 4

The objective of this study was to investigate the impact of co-fermentation of Italia and Negra Criolla grape musts using non-Saccharomyces yeast strains (NSYSs) isolated from both grape varieties, on the major volatile compounds and sensory charact...

While fruit is a common ingredient in beer, our research takes a unique approach by studying the effects of pomegranate juice (PJ) on the physicochemical and nutraceutical characteristics of craft fruit beer. These properties have been studied in PJ...

Whisky is one of the leading distilled spirits and is produced in multiple countries under the regulatory standards of its country of origin. The spirit is usually produced from barley malt that may have other cereals present and produces a fermentab...

The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the im...

Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoho...

The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, a...

Online text is a source of data in many fields, but it is yet to be explored by sensory scientists. The present work aimed to explore the suitability of using a bibliometric methodology such as Latent Semantic Analysis (LSA) to understand and define...

Coffee is one of the most widely traded commodities worldwide and its popularity is only increasing. The International Coffee Organisation (ICO) reported a 6% increase in global production in 2020 to 10.5 million tonnes. Coffee production is quite in...

By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toastin...

Background: Thermovinification is a non-conventional winemaking practice that replaces the traditional method of grape maceration. Methods: This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatm...