Beverages MDPI

01/06/2026

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👉 Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates
📍 https://brnw.ch/21x2ZhX

-MS

The increasing demand for non-alcoholic beverages has led to the development of dealcoholized wines. However, current dealcoholization techniques often negatively impact wine aroma due to the loss of volatile compounds. This study investigates the impact of incorporating an aromatic distillate, coll...

29/05/2026

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👉 Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models
📍 https://brnw.ch/21x2WbI

Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the v***r m...

29/05/2026

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👉 Effect of Apple Pomace Addition During Fermentation on the Phenolic Content, Chemical Composition, and Sensory Properties of Cider
📍 https://brnw.ch/21x2VjG

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase ...

28/05/2026

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👉 Innovation and Development in Whisky Production Around the World
📍 https://brnw.ch/21x2U5q

Whisky is one of the leading distilled spirits and is produced in multiple countries under the regulatory standards of its country of origin. The spirit is usually produced from barley malt that may have other cereals present and produces a fermentable substrate by the addition of yeast. This substr...

28/05/2026

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👉 Non-Conventional Yeasts for Beer Production—Primary Screening of Strains
📍 https://brnw.ch/21x2T5d

-conventionalyeast

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which have different te...

27/05/2026

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👉 Changes in Microbial and Physicochemical Composition in Water Kefir over Repeated Sequential Culture Transfers and Prolonged Storage
📍 https://brnw.ch/21x2RZ6

Water kefir production requires the fermentation of sweetened water with polysaccharide starter culture embedded with bacteria and yeast, which determines the finished product’s sensory, microbial, and chemical profile. The culture self-propagates, producing a new culture biomass used to inoculate...

27/05/2026

☕ New coffee-related papers published in Beverages!

Explore recent studies on:
📦 Specialty coffee shelf life
🔥 Coffee roasting simulation
🧪 Coffee bioactive compounds
🌱 Coffee by-products & sustainability
☕ Brewing methods and aroma quality
🌍 Coffee alternatives

📖 Read the collection:
https://brnw.ch/21x2R0L

☕

26/05/2026

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👉 Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine
📍https://brnw.ch/21x2PQo

-MS/MS

The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting of the oak chips are critical ...

26/05/2026

☕ New coffee research in Beverages!

Explore recent 2024–2025 papers on:
🔬 Coffee metabolomics
🌱 Plant-based milk for coffee
👃 Sensory evaluation
♻️ Spent coffee ground valorization
🧪 Ochratoxin A detection
💡 Health-related properties & more!

📖 Read the collection:
https://brnw.ch/21x2OYG

☕

25/05/2026

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👉 Listeria monocytogenes Under Acid and Antimicrobial Compounds Stress: Survival and Pathogenic Potential in Orange Juice
📍 https://brnw.ch/21x2NVi

.monocytogenes

Listeria monocytogenes poses significant risks in acidic foods like unpasteurized fruit juices due to its capacity to survive under stressful conditions. This study evaluated L. monocytogenes survival in orange juice following acid adaptation and exposure to antimicrobial compounds. Acid adaptation ...