Beverages, Volume 11, Issue 6

Polyphenols and gamma-aminobutyric acid (GABA) are diet-derived bioactive compounds with distinct yet complementary health benefits. Polyphenols exert strong antioxidant and anti-inflammatory effects, whereas GABA serves as an inhibitory neurotransmi...

Second-grade watermelons are a lycopene-rich by-product currently discarded despite their potential for valorization. This study aimed to develop a consumer-accepted alcoholic liqueur by alcoholic maceration of watermelon pulp, optimizing the formula...

This study investigates the impact of wood origin and the geometry of barrel alternatives on the extraction of volatile compounds and total ellagitannins during the aging of tsipouro, a traditional Greek spirit. French, American, and Greek oak, along...

Kombucha is gaining global recognition for its potential health benefits. While traditionally made from sweetened tea, researchers are increasingly exploring local ingredients and agricultural byproducts as alternative substrates for SCOBY fermentati...

Yerba mate is a popular infusion originating in South America (Brazil, Argentina, Paraguay, and Uruguay). The leaves and shoots of the Paraguayan holly (Ilex paraguariensis A.St.-Hil.), which are used to prepare the drink, contain numerous macro- and...

Plant-based milk alternatives (PBMA) have emerged as popular substitutes for cow milk, driven by health, environmental, and ethical considerations. However, their ability to replicate the sensory and physicochemical properties of dairy remains a crit...

Wine is the world’s leading alcoholic beverage, with Greece having a centuries-old history of winemaking processes. A common practice among winemakers is the addition of herbs and plants to wine, which is believed to increase its antioxidant capacity...

Barley wine is one of the most chemically complex and historically significant beer styles, yet its molecular composition remains largely unknown. This study aims to create the first detailed molecular framework for understanding the chemical diversi...

An increasing trend toward alternative methods in grapevine protection is evident, diverging from conventional chemical approaches. Biostimulants, such as chitosan hydrochloride, are compounds able to elicit the synthesis of plants’ metabolites, lead...

New England India Pale Ales (NEIPAs) are characterized by their hazy appearance and intense hop-derived aroma. These characteristics are central to their consumer appeal and market identity, yet the chemical drivers of these qualities remain poorly d...

Mead is a fermented alcoholic beverage obtained through a diluted honey solution and the action of yeasts. Although a potentially probiotic mead obtained by mixed fermentation of Saccharomyces cerevisiae var. boulardii with kombucha has already been...

The aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality. Since the Roman Empire, oak barrels have replaced clay amphorae due to their practical and...

The sustainable valorisation of agro-industrial by-products offers a promising pathway to address global protein demand while supporting circular food systems. This study explored the biotechnological potential of pumpkin (Cucurbita pepo), sunflower...

The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the higher phenolic content in red wines, particular attention is devoted to attributes such...

Understanding heat and mass transfer phenomena is fundamental to successful roasting practices. These phenomena can be quantified via an energy balance over the roaster, whereby heat and mass transfer equations can be formulated. Through rigorous cal...

The quantity of anthocyanins plays a crucial role in wine quality, since these phenolic compounds significantly influence the color, mouthfeel and organoleptic properties of red wines. It is therefore important to define accurate and precise methodol...

Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations. This study invest...

Adapting low-viscosity liquids for individuals with dysphagia presents persistent challenges in both texture modification and patient compliance. This exploratory study assessed the flow characteristics and nutritional contributions of 30 beverages (...

Background: Beverage intake is a consequential yet underappreciated driver of health in Mediterranean settings. Comparative evidence for Spain and Italy based on harmonised measures is scarce. This study addresses that gap by profiling beverage portf...

The aim of our study is to investigate the factors that drive craft beer consumption choices in Italy. To this end, we simultaneously analyze purchase intentions and actual craft beer consumption. The theoretical approach took into account the main d...

Accurately evaluating and quantifying microbial spoilage on wine grapes is a major challenge, especially in machine-harvested fruit that is no longer intact as a cluster when it arrives at the winery and cannot be visually inspected. The goal of the...

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensor...

The study estimated the shelf life of specialty coffee packaged in six types of packaging (Tocuyo bag (TB), Double-bilaminate foil and aluminuim bag (DFAB), Ecotac vacuum bag (EV), Pressed cardboard box (PCB), Double-laminated bag without valve, with...