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Juice composition, juice-making, fermentative processes, biotechnologies, microorganisms (yeast and bacteria species), control technologies, auxiliar processes, additives and stabilization processes are essential to producing high-quality, sensory, safe and stable beverages. The use of emerging t...

The process of brewing beer is complex, a unique mix of art and science that consists of a number of key stages. The nature of beer is derived from two separated processes that have been used to make this beverage for thousands of years: malting and brewing.

The aim of this section is to ...

The role of alcoholic and non-alcoholic beverages is increasing all over the world. The consumption of more traditional beverages such as wine, beer, and tea have significant historical and cultural importance. However, most beverages show different functional properties due to the many bioactive...

This Section covers all aspects related to beverages perception and sensory science, including consumer studies and tests conducted with trained panels. Some of these studies may include the impact of raw materials or variations in beverages making on their organoleptic properties, the relationsh...

Tea, coffee, and water are the most widely consumed beverages around the world. This Section covers specifically these beverages, evaluated by trained panels, experts, or naïve consumers. Chemical and physical characterization utilizing instrumental analyses is of interest when paired with h...

This section covers all technical and scientific aspects related to wine, spirit, vinegar and other oenological products quality starting from grape maturity and harvest to the completion of alcoholic fermentation (and malolactic fermentation, if used, or acetic fermentation, for vinegar), distil...