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- Title
Fermented Beverages Revisited: From Terroir to Customized Functional Products.
- Authors
Paramithiotis, Spiros; Patra, Jayanta Kumar; Kotseridis, Yorgos; Dimopoulou, Maria
- Abstract
The article discusses the production and research of fermented beverages. It highlights the historical significance of fermented beverages and their connection to specific geographical areas. The research in this field has focused on four main areas: physicochemical and microbiological characterization, the effect of climate change and mitigation strategies, quality improvement, and the development of new products. Advances in technology have allowed for a better understanding of microbial communities, their metabolic activities, and the impact on the nutritional value of fermented beverages. The article also mentions the customization of kefir and kombucha beverages and the development of new products with specific functional potential.
- Subjects
FERMENTED beverages; TERROIR; CLIMATE change adaptation; SAUVIGNON blanc
- Publication
Fermentation (Basel), 2024, Vol 10, Issue 2, p74
- ISSN
2311-5637
- Publication type
Article
- DOI
10.3390/fermentation10020074