2016 December - 14 articles
Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in whisky fermentations is cr...
This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed dur...
A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar...
The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality an...
The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino...
Mangiferin is present in various parts of Mangifera indica L. and has proven biological activities, such as antioxidant capabilities. The aim of this work was to evaluate the chemical composition of teas prepared from M. indica leaves, their potentia...
Consumer wine preferences are not well understood. Anecdotally it is believed that preferences evolve over time, from sweet whites to full-bodied reds, as consumers become more experienced and familiar with wine. However, little is known about the ch...
We report two experiments designed to assess the key sensory drivers underlying people’s association of a specific auditory pitch with Belgian beer. In particular, we assessed if people would rely mostly on the differences between beers in terms of t...
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pr...
Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have al...
Cachaça is a sugar cane spirit produced in Brazil. Ethyl carbamate (EC), a potential carcinogenic compound, may be present in cachaça above the limit established by law. The purpose of this study was to determine the concentration of ethyl carbamate...
It is not uncommon for research and quality control samples, including carbonated beverage samples, to be refrigerated or frozen during peak periods of production and/or sampling, when analytical demand exceeds instrumental capacity. However, the ef...
Probiotic features and the ability of two oenological lactic acid bacteria strains (Pediococcus pentosaceus CIAL‐86 and Lactobacillus plantarum CIAL‐121) and a reference probiotic strain (Lactobacillus plantarum CLC 17) to metabolize wine polyphenol...
People often say that beer tastes better from a bottle than from a can. However, one can ask how reliable this perceived difference is across consumers. And, if reliable, one can further ask whether it is a purely psychological phenomenon (associated...
