Beverages, Volume 4, Issue 4

Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in...

This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the ferment...

This study evaluated the impact of the level of supplementation (1.5, 3.0 and 4.5%) of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin contents) and antioxidant capacities of smoothies made from a blend of pineapple, banana...

São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the mai...

The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile,...

Considering that grape juice has high levels of phenolic compounds that produce beneficial physiological effects, important for the maintenance of redox balance, the aim of this study was to evaluate the in vitro neuroprotective effect of purple grap...

High-fat-diet (HFD) has been related to metabolic and cardiovascular diseases. Consumption of grapes and their byproducts containing phenolic compounds has been reported due to the benefits they produce for human health. The purpose of this study was...

This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by th...

Muscadine wine, fresh muscadine grapes, and other derivatives have enjoyed a heritage niche for decades in the Southeast. Muscadine growers in North Carolina in the United States (US) have asked whether the purchase of muscadine wine is linked to con...

Geographical product recognition has become an issue for researchers and food industries. One way to obtain useful information about the fingerprint of wines is by examining that fingerprint’s chemical components. In this paper, we present a da...

Alzheimer’s and Parkinson’s diseases are the most common age-related and predominantly idiopathic neurodegenerative disorders of unknown pathogenesis. Although these diseases differ in their clinical and neuropathological features, they a...

Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim...

Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, fl...

Ethanol is the direct by-product of distillation. The vast majority of straight spirit beverages are bottled at 40%+ ABV (alcohol by volume). Aficionados, critics, spirits judges, and a significant percentage of drinkers choose to drink and evaluate...

Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the...

Even though it is famous for beer, Germany offers one of the most attractive wine markets, exemplified by being the fourth biggest wine consumption market and a world champion in sparkling wine consumption as well as in wine imports. Still, fragmenta...

Lime-induced chlorosis (LIC) is an important abiotic constraint affecting the growth and yield of grapevines growing in calcareous soils in the Mediterranean region, and the sensory properties of the produced wine. In the work presented herein, the i...

Several epidemiological studies associated the consumption of wine with the reduction of the risk factors for cardiovascular disease and certain cancers, as well as for diabetes. These conditions are characterized by inflammatory mechanisms in additi...

The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic...

This article is an historic narrative account of the emergence of the mass-market wine category in the UK in the post-World War II era. The role of the former vertically-integrated brewing industry in the early stages of development is described from...

Vitamin B2, also known as riboflavin (RF) is an essential micronutrient for human health and must be obtained from dietary sources. Plants biosynthesize riboflavin and are important dietary sources of vitamin B2 for humans. Our present study reports...

The control of geographic origin is one of a highest priority issue regarding traceability and wine authenticity. The current study aimed to examine whether elemental composition can be used for the discrimination of wines according to geographical o...

This research was conducted to identify influences of spray-drying temperatures and carriers on physical and antioxidant properties of lemongrass leaf extract powder. Two variables including: inlet temperatures (110 °C, 120 °C, 130 °C, 14...

This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent me...

Coffee, a popular beverage throughout the world, has been shown to have numerous beneficial health effects, including reducing the risk of developing depression. This effect has only been shown with the consumption of caffeinated coffee and not decaf...

(1) Background: Drying is an important process in the research of bioactive compounds. The aim of this study was to identify an optimal condition to dry carrot peel. (2) Methods: In this study, various drying conditions including hot-air (50 °C a...

The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the...

Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to...

The aim of this study was to evaluate the effects of high fat diet with or without grape juice during the pregnancy on gestational weight gain, biochemical parameters, and oxidative stress in plasma and liver from Wistar rats. Forty-nine rats were di...

Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investig...

Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed...

Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprin...

Liquid chromatography coupled to high-resolution mass spectrometry (LC-Q/TOF) is a powerful tool to perform chemotaxonomic studies through identification of grape secondary metabolites. In the present work, the metabolomes of four autochthonous Itali...

Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the...

The wine sector is one of the most economically important agro-food businesses. The wine market value is largely associated to terroir, in some cases resulting in highly expensive wines that attract fraudulent practices. The existent wine traceabilit...

Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and beha...