Alcoholic Beverage Research (Agriculture, Processing, Business and Circular Economy, Climate Effect)

Dear Colleagues,

The class of alcoholic beverages includes a variety of drinks whose alcohol content derives from fermentation of the sugars contained in fruits, cereals, tubers, honey, and milk, possibly distilled to increase alcoholic strength. Some of them are equally produced and consumed across the world while others are produced and consumed in small areas due to the different availability of the raw materials and the local traditions. Furthermore, the same raw material (barley, wheat, for example) can be used for the production of both alcoholic beverages (beer and whisky) and foods (bread, pasta). Due to both climate changes and the evolution of eating habits, production and consumption of the various types of alcoholic beverages have dramatically changed over time with consequent effects on markets, innovation strategies, and environment.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on the following aspects: production of raw materials for alcoholic beverage production; development of innovative technology and equipment for alcoholic beverage production; effect of climate changes on production of grape, cereals, and other raw materials intended for alcoholic beverage production; environmental impact of the alcoholic beverage supply chains; use of alcoholic beverage by-products to produce new food products; analysis of alcoholic beverage markets.

Prof. Dr. Antonietta Baiano
Prof. Dr. Pasquale Massimiliano Falcone
Topic Editors