Beverages, Volume 7, Issue 1

Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished w...

The 2020 pandemic caused by the novel coronavirus, SARS-CoV-2, also referred to as the COVID-19 [named for the disease caused by the virus] pandemic, shook the world to its core. Not only were populations hurt by the virus physically, the pandemic ha...

(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during di...

Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beve...

Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect of turbidity as UV-C interference factor against...

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteris...

Carbohydrate and menthol mouth-swilling have been used to enhance exercise performance in the heat. However, these strategies differ in mechanism and subjective experience. Participants (n = 12) sat for 60 min in hot conditions (35 °C; 15 ± 2%) follo...

Beverage processing is open to new technologies; among them, nonthermal physical technologies such as discontinuous hydrostatic pressure (HHP), ultrahigh-pressure homogenization (UHPH), pulsed electric field (PEF), ultrasound (US), atmospheric pressu...

Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as &ldquo...

Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Beverages maintains its standards for the high quality of its published papers [...]

Label concepts, information, logos, figures, and colors of beverages are critical for consumer perception, preference, and purchase intention. This is especially relevant for new beverage products. During social isolation, many sensory laboratories w...

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory charac...

Although wine has been produced for several thousands of years, the ancient beverage has remained popular and even more affordable in modern times. Among all wine making regions, Bordeaux, France is probably one of the most prestigious wine areas in...

Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in...

Betacyanin stability was assessed over temperatures ranging from 60 to 90 °C for cactus pear (Opuntia dillenii Haw.) juice. The juice showed a betacyanin content of 0.76 g/kg. The rate constants for the betacyanin degradation and isothermal kinetic p...