Dealcoholized and Low-Alcohol Beverages: Processing Techniques, Quality Evaluation, and Consumer Perception
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 20 April 2026 | Viewed by 18
Special Issue Editor
Interests: sensory evaluation of food (wine, fruit juices, sweeteners); analytical techniques useful in food characterization: spectrophotometric (UV-Vis), spectroscopy methods (FT-NIR, FT-IR), chromatographic methods (HPLC, IC, MECK), electronic nose; statistical analysis; correlation between analytical techniques and sensory evaluation; polyphenolic compounds, natural antioxidants, bioactive compounds in food, beverages and wine; nutraceutical and technological exploitation of food grade tannins; food waste recovery
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The global market for alcohol-free and low-alcohol (no/lo) wines and beverages is experiencing significant growth. In this context, dealcoholization—whether achieved through technological or microbial methods—has garnered increasing attention due to its significant impact on the final composition of the beverage. The changes occurring in the various dealcoholization processes remain not fully understood. Several factors can influence the final characteristics of wines and beverages during such processes, including physico-chemical parameters, such as the initial alcohol level, and volatile and non-volatile matrices. These ultimately affect sensory attributes and play a critical role in consumer acceptance. This Special Issue aims to collect works on recent innovative advancements in the dealcoholization of wines and beverages (whether technological or microbial), with a focus on minimizing adverse effects and meeting the needs of consumers.
Dr. Giuseppina Paola Parpinello
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- dealcoholized wine and beverages
- volatile composition
- non-volatile composition
- sensory profile
- consumer preference
- health benefits
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