Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties

2024-9-13

Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking

2024-9-12

Continuous Primary Beer Fermentation with Yeast Immobilized in Alginate–Chitosan Microcapsules with a Liquid Core

2024-9-11

Perceptions of Young People Regarding the Tax on Sweetened Drinks in Poland and an Assessment of Changes in Their Consumption in Terms of Taxation

2024-9-10

Application of Life Cycle Assessment in Beer Production: Systematic Review

2024-9-10

Chemometric Approach Application in Modern Wine Studies

2024-9-9

The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury

2024-9-6

Grape Varieties for Sparkling Wine Production in Santa Catarina, Brazil: A Study of Phenology, Production, Chemical Composition, and Sensory Evaluation

2024-9-5

Improvement of the Chemical Quality of Cachaça

2024-9-2

Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească

2024-9-2

Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics

2024-9-2

Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines

2024-8-26

Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening

2024-8-23

Impact of Different Wood Types on the Chemical Composition and Sensory Profile of Aged Tsipouro: A Comparative Study

2024-8-23

Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

2024-8-22

Preparation of Polyphenol-Rich Herbal Beverages from White Willow (Salix alba) Bark with Potential Alzheimer’s Disease Inhibitory Activity In Silico

2024-8-22

Chemical Characterization of Cider Produced in Hardanger—From Juice to Finished Cider

2024-8-13

Clustering Consumer Adoption Behavior with Respect to Innovative Tea Products in the Chinese Market

2024-8-2

Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages

2024-8-2

Color and Its Effect on Dietitians’ Food Choices: Insights from Tomato Juice Evaluation

2024-8-2

The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon

2024-8-2

Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

2024-8-2

Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice

2024-8-1

Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements

2024-8-1

Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer

2024-7-31

Quality Characteristics of Piquette: A Potential Use of Grape Pomace

2024-7-26

Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety “Agiorgitiko”

2024-7-19

Study of Ultrasound-Assisted Technology for Accelerating the Aging Process in a Sugar Cane Honey Spirit

2024-7-17

Innovative Green Tea Mate: Physicochemical Profile and Sensory Aspects

2024-7-11

Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine

2024-7-11

Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines

2024-7-11

Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties

2024-7-10

Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test

2024-7-8

Optimization of Extraction Parameters to Enhance the Antioxidant Properties of Pyrus spinosa Fruit Extract

2024-7-5

Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius)

2024-7-4

Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception

2024-7-3

Optimization and Validation of Analytical Methodology for Determination of Pesticides in Grape, Must and Wine Samples with QuEChERS Extraction and Gas Chromatography–Mass Spectrometry

2024-7-3

Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace

2024-6-28

Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation

2024-6-26

Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria

2024-6-26

Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

2024-6-25

Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking

2024-6-21

Brewing Beer in Microgravity: The Effect on Rate, Yeast, and Volatile Compounds

2024-6-19

Molecular Methods for Detecting Microorganisms in Beverages

2024-6-17

Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

2024-6-17

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

2024-6-6

Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents

2024-6-4

Emphasizing the Potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) Spectroscopy Combined with Chemometrics, for Classification of Greek Grape Marc Spirits

2024-6-3

Preventive and Therapeutic Efficacy of Roselle Beverage Residue in Late-Stage Type 2 Diabetic Rats

2024-5-24

Phenolic Compound Characterization and Biological Activities of Mistletoe (Viscum album L.) Ethanol Macerates Used in Herbal Spirit Production

2024-5-24