Works in Beverages, 2024, Vol 10, Issue 4
Results: 34
Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos.
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- Beverages, 2024, v. 10, n. 4, p. 126, doi. 10.3390/beverages10040126
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- Article
Pomegranate Juice Effect on Physicochemical and Nutraceutical Characteristics of a Craft Fruit Beer.
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- Beverages, 2024, v. 10, n. 4, p. 125, doi. 10.3390/beverages10040125
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- Article
Innovation and Development in Whisky Production Around the World.
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- Beverages, 2024, v. 10, n. 4, p. 124, doi. 10.3390/beverages10040124
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Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates.
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- Beverages, 2024, v. 10, n. 4, p. 123, doi. 10.3390/beverages10040123
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Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains.
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- Beverages, 2024, v. 10, n. 4, p. 122, doi. 10.3390/beverages10040122
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- Article
Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine.
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- Beverages, 2024, v. 10, n. 4, p. 121, doi. 10.3390/beverages10040121
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Using Latent Semantic Analysis to Investigate Wine Sensory Profiles—Application in Swedish Solaris Wines.
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- Beverages, 2024, v. 10, n. 4, p. 120, doi. 10.3390/beverages10040120
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Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew.
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- Beverages, 2024, v. 10, n. 4, p. 119, doi. 10.3390/beverages10040119
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- Article
Effect of Mitophagy-Related Gene Regulation on Antioxidant Activity of Lager Yeast.
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- Beverages, 2024, v. 10, n. 4, p. 112, doi. 10.3390/beverages10040112
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Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips.
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- Beverages, 2024, v. 10, n. 4, p. 118, doi. 10.3390/beverages10040118
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Ethanol's Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models.
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- Beverages, 2024, v. 10, n. 4, p. 116, doi. 10.3390/beverages10040116
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Changes in the Profile of Phenolic Compounds and in the Antioxidant, Hypoglycemic, and Antidiabetic Activities of a Beverage Based on Sesame By-Product Caused by the Simulated Gastrointestinal Digestion Process.
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- Beverages, 2024, v. 10, n. 4, p. 115, doi. 10.3390/beverages10040115
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Investigation of Elemental Composition in White Wine Treated with Varying Doses of Bentonite.
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- Beverages, 2024, v. 10, n. 4, p. 114, doi. 10.3390/beverages10040114
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The Effect of Rooibos Tea (Aspalathus linearis) Consumption on Human Health Outcomes: A Systematic Literature Review.
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- Beverages, 2024, v. 10, n. 4, p. 113, doi. 10.3390/beverages10040113
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Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine.
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- Beverages, 2024, v. 10, n. 4, p. 117, doi. 10.3390/beverages10040117
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The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages.
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- Beverages, 2024, v. 10, n. 4, p. 111, doi. 10.3390/beverages10040111
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Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit.
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- Beverages, 2024, v. 10, n. 4, p. 106, doi. 10.3390/beverages10040106
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Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods.
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- Beverages, 2024, v. 10, n. 4, p. 103, doi. 10.3390/beverages10040103
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Fermentative and Enological Features of Saccharomyces cerevisiae Populations Generated Through Adaptive Laboratory Evolution.
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- Beverages, 2024, v. 10, n. 4, p. 102, doi. 10.3390/beverages10040102
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- Article
The Comparison and Brewing Value of Saaz Hop Pedigree.
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- Beverages, 2024, v. 10, n. 4, p. 101, doi. 10.3390/beverages10040101
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Fruit Juices as Alternative to Dairy Products for Probiotics' Intake.
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- Beverages, 2024, v. 10, n. 4, p. 100, doi. 10.3390/beverages10040100
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Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials.
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- Beverages, 2024, v. 10, n. 4, p. 110, doi. 10.3390/beverages10040110
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Beer with Probiotics: Benefits and Challenges of Their Incorporation.
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- Beverages, 2024, v. 10, n. 4, p. 109, doi. 10.3390/beverages10040109
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Impact of Water Ionic Chemistry on Kombucha Fermentation.
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- Beverages, 2024, v. 10, n. 4, p. 108, doi. 10.3390/beverages10040108
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Volcanic Terroirs: Exploring Minerals in Canary Red Wine.
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- Beverages, 2024, v. 10, n. 4, p. 107, doi. 10.3390/beverages10040107
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Antimicrobial Activity of Chitosan from Different Sources Against Non- Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine.
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- Beverages, 2024, v. 10, n. 4, p. 105, doi. 10.3390/beverages10040105
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Supplementation of Chlorella vulgaris Extracts During Brewing: The Effects on Fermentation Properties, Phytochemical Activity and the Abundance of Volatile Organic Compounds.
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- Beverages, 2024, v. 10, n. 4, p. 104, doi. 10.3390/beverages10040104
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Cider Terroir: Influence of Regionality on Australian Apple Cider Quality.
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- Beverages, 2024, v. 10, n. 4, p. 99, doi. 10.3390/beverages10040099
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Pruning and In-Season Canopy Manipulation Affects MidSouth Juice and Wine Phenolic Content.
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- Beverages, 2024, v. 10, n. 4, p. 98, doi. 10.3390/beverages10040098
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The Importance of Cleaning and Sanitation in Homebrewing.
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- Beverages, 2024, v. 10, n. 4, p. 97, doi. 10.3390/beverages10040097
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Flash Vacuum Expansion of Maradol Papaya (Carica papaya L.) for Producing an Antioxidant-Potential Dairy Beverage Fermented by Limosilactobacillus fermentum J24.
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- Beverages, 2024, v. 10, n. 4, p. 96, doi. 10.3390/beverages10040096
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Sensory Discrimination Tests for Low- and High-Strength Alcohol.
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- Beverages, 2024, v. 10, n. 4, p. 95, doi. 10.3390/beverages10040095
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Application of HPLC Coupled with a Charged Aerosol Detector to the Evaluation of Fructose, Glucose, Sucrose, and Inositol Levels in Fruit Juices, Energy Drinks, Sports Drinks, and Soft Drinks.
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- Beverages, 2024, v. 10, n. 4, p. 94, doi. 10.3390/beverages10040094
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Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes.
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- Beverages, 2024, v. 10, n. 4, p. 93, doi. 10.3390/beverages10040093
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- Article