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...

Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect...

The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as t...

The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite...

Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted follow...

Lager yeast, which is mainly used for lager beer brewing, withstands significant oxidative stress during brewing process, leading to its rapid aging in serial beer brewing. Mitophagy plays a critical role in the antioxidant stress response of yeast....

The demand for functional beverages with clean labels is growing. Arthrospira platensis and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented A. platensi...

For a long time, sulfur dioxide (SO₂) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the exp...

Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the...

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has be...

The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were...

Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally lin...

Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from Aspergillus niger is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and...

Chlorella vulgaris, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of C. vulgaris extracts on fermentatio...

Sparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the p...

Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved Saccharomyces cerevisiae populations with improved fermentative abilit...

The well-known hop variety, Saaz, which gives the Pilsner lager beer its characteristic hop aroma, may be threatened by climate change in the future. Therefore, new Saaz-related hop varieties, including Saaz Late, Saaz Brilliant, Saaz Comfort, and Sa...

In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fr...

Understanding how regionality influences the key characteristics of cider will assist the industry to produce a premium and consistent quality product. Three dessert apple varieties were sourced from three (minimum) orchards per region from nine majo...

Low total soluble solids and high titratable acidity limit MidSouth use as a varietal red wine grape. While canopy management practices were reported not to have enough of an effect on these primary metabolites, they could potentially improve MidSout...

The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the...

This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capaci...

Research is limited on consumers’ ability to detect perceptible sensory differences between low- and high-strength alcoholic beverages. This study, therefore, conducted three pilot experiments using ISO sensory analysis methods to assess accura...

The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic...

The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor a...