Beverages, Volume 6, Issue 1

Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an iso...

The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to...

Coffee is one of the most common drinks worldwide. Due to the variability of elements composition, coffee is important for human health. The aim of this study is to assess the concentration of certain selected elements of commercial samples of roaste...

Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free...

Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is in...

This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online surv...

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemic...

There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficient...

Nutritional and ergogenic aid supplementation is prevalent within athletic or general fitness populations, and is only continuing to gain momentum. Taken in isolation or as a combination, amino acid (AA) supplementation has the potential to increase...

In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentration...