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Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting enz...

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the...

Kombucha’s growing popularity worldwide has been accompanied by a growing consumer interest in exploring new flavors and adopting healthier diets. In this preliminary consumer-driven study, we investigated the application of white hibiscus (WH)...

Handling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions a...

Aloe vera (Aloe barbadensis Miller) represents a rich natural source of water, minerals, polysaccharides, vitamins, phenolic compounds and bioactive molecules that exert multiple health-promoting effects relevant to athletic performance. Its high con...

Ohmic heating pasteurization (OHP) is a volumetric thermal processing technology that enables rapid and uniform heat generation within liquid foods. This study aimed to optimize the OHP conditions for passion fruit juice processing by maximizing ther...

Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed bot...

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian...

A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids,...

The integration of fruit by-products into brewing represents a promising strategy to enhance sustainability within the beverage sector. This study evaluates the use of dried blackberry (Rubus fruticosus L.) juice pomace, either untreated or pre-treat...

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to b...

This study aimed to formulate probiotic beverages using underutilized tropical fruit pulp, such as those of sincuya (Annona purpurea Moc. & Sessé ex Dunal), urraco (Licania platypus (Hemsl.) Fritsch), matasano (Casimiroa edulis La Llave y...

This study addresses the ongoing challenge of accurately classifying beers by fermentation type and product category, an issue of growing importance for quality control, authenticity assessment, and product differentiation in the brewing sector. We a...

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast produc...

Lugana DOC is an Italian PDO white wine from the south coast of Lake Garda, produced with ‘Trebbiano di Lugana’ grapes (synonym of ‘Trebbiano di Soave’ and ‘Verdicchio bianco’) and characterised by tropical fruit,...

Beer is a drink that has been a staple in human history, evolving from its beginning in antiquity to the present day. Nowadays, large breweries and other companies have set up laboratories focused on finding and developing new yeast strains for the b...

Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transform...

Beverages, particularly sugar-sweetened beverages (SSBs), pose a significant public health concern globally. Changing eating habits among Pakistani young adults have led to higher sugary drink consumption, underscoring the need for a suitable cultura...

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study ai...

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentatio...

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, an...

Kombucha is a millennia-old beverage crafted from green or black tea and saccharides and fermented with a symbiotic culture of bacteria and yeast (SCOBY). This functional drink boasts health benefits, such as improved intestinal flora function, hepat...

Interest in plant-based milk is rapidly growing worldwide. However, several challenges remain, such as low consumer acceptance, difficulty in matching cow milk’s nutritional profile, and poor stability. Since various groups benefit from consuming pla...

This literature review examined the relationship between energy drink consumption and cardiovascular health in young people. Following PRISMA 2020, we searched Scopus for articles published from 2020 to 2025 and included 33 original studies after scr...

Post-harvest losses of ‘Cruiser’ cantaloupe reach ~15% in arid regions of Mexico, representing substantial wasted water and embedded greenhouse-gas emissions. This study presents an open-access, low-temperature maceration protocol for con...

Baijiu, China’s traditional distilled spirit, is produced through solid-state fermentation and distillation of grains, resulting in a highly complex chemical and sensory profile. However, exogenous impurities introduced via raw materials, water...

The aim of this work is to study the correlations of the elemental composition in the “soil–grape–wine” chain to determine the regional origin of Chardonnay grapes and wine. Soil samples (n = 40) from five vineyards in the Ana...

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...