How Processing Shapes Component Structure and Quality in Fermented Beverages
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Beverage Technology Fermentation and Microbiology".
Deadline for manuscript submissions: 5 December 2026 | Viewed by 125
Special Issue Editor
Special Issue Information
Dear Colleagues,
Processing is the primary factor determining the component structure and overall quality of fermented beverages. Processing shapes the transformation of major components in raw materials, guiding microorganisms to convert core constituents (such as sugars and proteins) into a complex matrix of a new component. The resulting component of primary metabolites defines the fundamental parameters and nutritional functionality, including alcohols, organic acids, bioactive peptides, and prebiotic oligosaccharides. Concurrently, a diverse array of secondary metabolites, generated during fermentation, profoundly shapes the sensory profile of fermented beverages, contributing to their unique aroma, flavor, and mouthfeel. Furthermore, processing conditions critically influence the fate of native bioactive components, such as phenolic compounds and flavonoids, impacting the antioxidant capacity and color stability of beverages. Therefore, processes and shaped component structures ensures that the final fermented beverage exhibits excellent nutritional functionality, an extended shelf life, and sensory characteristics that aligns with the dynamic and sophisticated expectations of modern consumers.
Dr. Siqi Wang
Guest Editor
Manuscript Submission Information
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Keywords
- fermented beverages
- metabolites
- component structure
- sensory properties
- nutritional functionality
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