Cereal-derived ingredients offer one approach to diversifying fermented dairy beverages, yet their incorporation into skim goat milk systems remains insufficiently characterized. This exploratory study characterized four fermented skim goat milk form...
This review presents the scientific and technical aspects of mead production, focusing on honey characterization, medieval and modern mead production and sensory profiles. It highlights the challenges and potential opportunities for optimization of m...
Franchise coffee shops now offer an increasingly diverse beverage portfolio with substantial variation in nutritional composition. However, cross-brand comparisons remain difficult because products are commonly organized according to proprietary menu...
Protected Designations of Origin (PDOs) are a cornerstone of the European wine sector, supporting quality, identity, and reputation. However, declining consumption and global competition threaten these systems, especially in mature markets. This pilo...
Driven by shifting cultural paradigms, increasing health consciousness, and evolving regulatory environments, the global market for non-alcoholic and low-alcohol (NoLo) beverages is experiencing rapid expansion. This review provides a comprehensive s...
Aronia (Aronia melanocarpa, black chokeberry) is characterized by a very high content of polyphenolic compounds and relatively low concentrations of fermentable sugars, which limits its direct consumption and fermentation. However, the high levels of...
Ethanol is a major component of wine and spirits, contributing as a solvent and through its own odor, yet in olfactometry, it is usually treated as a passive background, its gas-phase concentration inferred from the liquid. A forced-evaporation olfac...
EU beer markets are undergoing structural reconfiguration rather than uniform decline. Industry estimates indicate that beer consumption decreased from 320.2 million hectolitres in 2019 to 291.3 million in 2025, while Eurostat recorded an 11.1% incre...
Introduction: The transition toward a circular bioeconomy has repositioned coffee industry side-streams as high-value reservoirs of functional ingredients. While the roasted bean is the primary commercial product, by-products such as coffee husk and...
In southern Mexico and other regions of Central America, fermented palm sap is consumed as an alcoholic beverage and represents a potential source of microorganisms with probiotic properties. This study aimed to isolate and identify bacterial strains...
Dendrobium officinale leaf contains a variety of bioactive compounds, and has the potential to be used for functional yogurt production. However, the compounds in D. officinale leaf may affect the growth and metabolism of lactic acid bacteria. In thi...
Low- and no-alcohol beers are gaining relevance in response to consumer demand for healthier fermented beverages, but incorporating fruit ingredients to enhance their functional value often compromises physicochemical stability. This study evaluated...
This study examines the effects of grape cultivar, soil type, and sur lies maturation on the chemical and physical–chemical properties of white wines. Chardonnay and Grillo were analyzed to identify cultivar-specific differences, while limeston...
Color stability is a critical quality attribute of blueberry wine, yet anthocyanin degradation and insufficient copigmentation during processing and storage can lead to undesirable color changes and reduced sensory quality. This study investigated th...
Artificial intelligence is increasingly used in beer brewing, but the literature is spread across brewing technology, food quality, process engineering, and data science. This review synthesizes 188 publications on AI applications in beer brewing (17...
Coffee-shop operators frequently treat green-bean cost as a key target for cost optimization, but evidence accumulating across food chemistry, sensory science, hospitality management, and consumer behavior suggests that this framing is incomplete. Th...
The presence of certain chemical contaminants in wine, such as sulfur dioxide, volatile phenols, and biogenic amines, represents a significant challenge for wine quality and consumer acceptance. In recent years, increasing regulatory pressure and mar...
The production of plum spirits is deeply rooted in the traditions of the Balkan countries, where it ranks among the most popular types of spirit. Various plum varieties are employed to achieve the most aromatic spirit possible. This study investigate...
The kombucha sensory and consumer evidence base has diversified substantially since the methodological concerns raised by Kim and Adhikari in 2020. This systematic scoping review and maturity audit examines how the field has evolved from sensory prod...
Cacao mucilage is an underutilized cacao side stream with potential as an acidic base for value-added beverages. This study evaluated five minimally formulated CCN-51 mucilage beverages containing water and either honey or sucrose to determine whethe...
The amount of caffeine provided by a beverage depends not only on its source but also on the preparation method and the amount consumed. In Argentina, coffee and yerba mate are habitual sources of caffeine, yet their actual contribution according to...
Natural wines are produced with minimal or no additives, utilizing organic cultivation methods and emphasizing the high-quality and unique characteristics of terroir. In the last decade, natural wines have received considerable attention; however, th...
Wines produced in high-altitude regions (above 900 m) in Santa Catarina, Brazil, have gained recognition for their high quality, intense colour, aromatic complexity and balanced sensory profile. Among the emerging grape varieties cultivated in this r...
Phytochemicals modulate lipid metabolism, but it remains unclear whether phytochemical-rich cactus fruits have a similar effect. Accordingly, the effects of Etcho (Pachycereus pecten-aboriginum) fruit juice on lipid accumulation and on the expression...
Texas wines remain underrepresented in the scientific literature, and combined chemical and sensory datasets for key varieties are limited. This study characterized the physicochemical, phenolic, volatile, metabolomic, and sensory profiles of 26 Texa...
Sulfur dioxide (SO2) is widely used in winemaking for its antimicrobial and antioxidant properties. However, its intake is associated with adverse health effects such as headaches and respiratory issues in sensitive individuals, prompting the search...
Sherry wines from the Jerez–Xérès–Sherry PDO are globally renowned for their unique sensory complexity, yet their food pairing guidelines have traditionally remained empirical. This study aims to establish a scientific found...
The global wine sector faces climatic instability, changing consumption patterns and demand for differentiated products linked to origin, authenticity and experience. In this context, winter wines can be conceptualized as an emerging and still-consol...
Despite the growing incorporation of plant-derived agri-food byproducts into beverage formulations, translating their bioactive potential into consistent physiological outcomes remains challenging. Functional performance is determined not only by the...
Natural wine is a highly contested category lacking universally accepted definitions and certification standards, yet consumers and wine professionals routinely judge whether a wine appears to be a natural wine. This study examined how visual impress...
The growing demand for personalized experiences in premium beverages has stimulated the development of consumer-centered strategies that allow active participation in product customization beyond traditional sensory evaluation. This study investigate...
Fermented beverages are increasingly recognized as promising vehicles for delivering probiotics and bioactive compounds; however, their functionality cannot be explained solely by microbial properties, as it is strongly shaped by interactions between...
Mulberry leaf tea (MLT) has gained increasing attention as a functional beverage; however, its aroma quality evaluation remains limited due to insufficient characterization of volatile profiles and aroma-active compounds. In this study, the volatile...
Rootstock–scion interactions are recognised as key determinants of grapevine physiology and secondary metabolism, yet their role in modulating the phenolic profile and sensory typicity of cv. Xinomavro, a Greek red variety characterised by low...
Sulfur dioxide (SO2) is a preservative used in the production of fermented beverages for its antimicrobial and reducing properties. However, its effect on the oxidation–reduction potential (ORP, redox potential) during alcoholic fermentation of...
Kombucha is a fermented tea beverage produced by a symbiotic culture of bacteria and yeast (SCOBY) containing a complex matrix of organic acids, polyphenols, electrolytes, and live microorganisms. Tea is the world’s most widely consumed beverag...
Reducing alcohol consumption remains a global public health priority, with young adults representing an important target population for preventive strategies. This has increased interest in low- and non-alcoholic beers (LNABs) as alternatives to alco...
In the context of the accelerated growth of lactose intolerance and αS1 casein allergies, as well as vegetarian and vegan lifestyles, a special concern for the research and industrial development of specific food varieties is required. Accordin...
Horchata, the traditional tiger nut (Cyperus esculentus L.) beverage from Valencia (Spain), is nutritious and rich in antioxidants, yet its consumption remains largely local and tied to its original flavor. This work explored cocoa as a route to dive...
The growing demand for healthier beverages has boosted the development of fruit-based functional drinks, but their real potential depends not only on initial bioactive content but also on the fraction that remains available after digestion (bioaccess...
Stopping fermentation is a critical, yet insufficiently standardised, step in the production of aromatic grape distillates, as it influences residual sugar, yeast metabolism and the availability of volatile precursors. This study evaluated the must d...
Wine labels influence consumer purchasing choices. With no- and lower-alcohol wines increasingly available, and marketing often centering on healthier choices, it is important to consider the information provided on the labels of these products. Ther...
In this paper, we present for the first time a complex, comprehensive multi-year investigation focusing on some of the qualitative and quantitative components of wines from a centuries-old traditional viticulture area in the Chalkidiki peninsula in t...
The development of alcohol-free spirits with attractive sensory properties remains a major challenge due to the absence of ethanol, which plays a key role in the extraction, stabilization, and perception of aroma compounds. In this study, the aromati...
Research on wine perception shows that extrinsic information can alter reported sensory perceptions. This study adopts a repeated measures design to quantify how label information affects perceived quality relative to blind tasting. Forty-five adult...
Non-communicable diseases (NCDs) account for more than 40 million deaths annually worldwide, including approximately 18 million premature deaths (before 70 years of age), highlighting the urgent need for effective preventive strategies. In this conte...
This study evaluates the potential of UV–Vis absorption and fluorescence detection (FLD), combined with chemometrics for the characterization of red wines and the preliminary screening of their Protected Designation of Origin (PDO) and grape va...
The thick and mellow flavor of green tea serves as a core sensory indicator for assessing its quality grade and market value. This characteristic fundamentally represents the dynamic equilibrium of multiple flavor-contributing substances within the t...
Cachaça is one of Brazil’s most important distilled spirits, and its chemical and sensory quality is strongly influenced by the technological conditions adopted throughout production. Among the physicochemical parameters used to assess q...
Cannabidiol (CBD)-infused bottled water has recently become one of the new types of functional beverages in the expanding cannabinoid and nutraceutical market. This paper presents preliminary experimental observations combined with a literature-based...
