Advances in wine fermentation [PDF]
, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Maicas i Prieto, Sergi, Sergi Maicas
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Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits [PDF]
, 2023 The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity.
Marcello Brugnoli +5 more
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Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage
, 2021 Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total
Yadav KC +11 more
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Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications
, 2022 Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and
Chatchawal Wongchoosuk, Thara Seesaard
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, 2022 Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties.
Rinat Fatkullin +2 more
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Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation
, 2023 Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY).
Daniel Rossini, Cristina Bogsan
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Changes in alcohol purchases from grocery stores after authorising the sale of stronger beverages: The case of the Finnish alcohol legislation reform in 2018 [PDF]
, 2022 Aims: The Finnish alcohol law was reformed in January 2018. The availability of alcoholic beverages in grocery stores increased as the legal limit for retail sales of alcoholic drinks was raised from 4.7% to 5.5% alcohol, and the requirement of ...
Uusitalo, Liisa +13 more
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Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India
, 2023 The term ‘toddy’ represents a group of different varieties of mild-alcoholic palm beverages of coastal and inland India, produced from the fresh saps of various palm trees through uncontrolled natural fermentation.
Souvik Das, Jyoti Prakash Tamang
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, 2021 In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254.
Xue Lin +6 more
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Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages
, 2022 This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-Saccharomyces species.
Patricia Redondo +4 more
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