New Insights into Spirit Beverages of Vitivinicultural Origin
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (31 January 2020) | Viewed by 11110
Special Issue Editor
Interests: spirit beverages; wine spirits; ageing; wood used in oenology; cooperage technology; chemical composition; antioxidant activity; analytical methods; sensory properties
Special Issue Information
Dear Colleagues,
The production of wine spirits, grape marc spirits, and brandies is closely related to vineyard cultivation, and so finds expression in many countries with a remarkable economic and social significance. Despite its longevity, there is still much to know about the different stages of production technology and their influence on the quality of these spirit beverages. Among them, the ageing stage is of utmost importance, owing to the underpinning complexity and to the value added to the final product. On the other hand, process sustainability and product diversification are increasingly important requests in the face of a global and more competitive market, with more informed and demanding consumers. These challenges are the main driver of scientific research on innovative technologies. In this scenario, the assessment of the physicochemical and sensory features of spirit beverages resulting from traditional and new production technologies is imperative in order to assure their quality, including nutraceutical ones, and food safety. Increasing attention has also been devoted to these beverages’ authenticity. The development of more powerful analytical methods and sensory techniques are likewise needed/performed in order to attain such objectives.
Dr. Sara Canas
Guest Editor
Manuscript Submission Information
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Keywords
- wine spirit
- grape marc spirit
- brandy
- production technology
- sustainability
- innovation
- authenticity
- food safety
- physicochemical characteristics
- sensory properties
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