REVISTA

Beverages

ISSN: 2306-5710 Frecuencia: 4 Formato: Electr�nica

Tablas de contenido

27 art�culos asociados

Volumen 9 N�mero 0 Parte 3 A�o 2023

Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer	Acceso
Mateusz Jackowski, Weronika Czepiela, Laura Hampf, Wiktor Zuczkowski, Tomasz Dymkowski and Anna Trusek

Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must	Acceso
Laura Chasseriaud, Warren Albertin, M�lisande Blein-Nicolas, Thierry Balliau, Michel Zivy, Joana Coulon and Marina Bely

Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles	Acceso
Maria Marinaki, Ioannis Sampsonidis, Alexandros Nakas, Panagiotis Arapitsas, Andreana N. Assimopoulou and Georgios Theodoridis

Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer?s Point of View	Acceso
Maria Carla Cravero

Sources of Volatile Aromatic Congeners in Whiskey	Acceso
Thomas J. Kelly, Christine O?Connor and Kieran N. Kilcawley

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers	Acceso
Ana C. Correia, Maria L. Gonz�lez-SanJos�, Miriam Ortega-Heras and Ant�nio M. Jord�o

Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Ros� Wines	Acceso
Maria Osorio Alises, Eva S�nchez-Palomo and Miguel A. Gonz�lez-Vi�as

Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries	Acceso
Cassie Marbach, Charlie Hall and Andreea Botezatu

Serving Sizes and Energy Content of Grab-and-Go Sweetened Beverages in Australian Convenience Stores, Supermarkets, and Fast-Food Outlets	Acceso
Qingzhou Liu, Jing Ying Lai, Kylie Nguyen and Anna Rangan

Determination of Sage Tea Polyphenols and Their Antioxidant Effects Using an Electrochemical DNA-Based Biosensor	Acceso
Ivana Tomac, Lea Budic, Josipa Bobovec, Lidija Jakobek and Petra Matic

Effect of Recipient?s Tactile Properties and Expectations on Beer Perception	Acceso
Shubham Sandilya, Natalia Oroya, Teresa Moral and Laura V�zquez-Ara�jo

Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits	Acceso
Ikram Es-Sbata, Remedios Castro-Mej�as, Carmen Rodr�guez-Dodero, Rachid Zouhair and Enrique Dur�n-Guerrero

Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization	Acceso
Niamh Ahern, Elke K. Arendt and Aylin W. Sahin

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Ros� Wine and Its Comparison with Commercial Wines	Acceso
Miguel �ngel Hern�ndez-Carapia, Jos� Ram�n Verde-Calvo, H�ctor Bernardo Escalona-Buend�a and Araceli Pe�a-�lvarez

Advances in Extraction Techniques for Beer Flavor Compounds	Acceso
In�s M. Ferreira and Luis F. Guido

Phenolic Compounds in Wine	Acceso
Ricardo Dias and Rosa P�rez-Gregorio

Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis	Acceso
Mahesh Chandra, Patr�cia Branco, Catarina Prista and Manuel Malfeito-Ferreira

Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning	Acceso
Raoul Heese, Jens Wetschky, Carina Rohmer, Susanne M. Bailer and Michael Bortz

Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers	Acceso
C�cile Chenot, Margaux Simon, Alexandre Dusart and Sonia Collin

Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology	Acceso
Nana Adwoa Nkuma Johnson, John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Yanshu Li, Garba Betchem, Eliasu Issaka and Yongkun Ma

Perceptions of Probiotics and Kombucha Consumption in Relation to Emotion Regulation: An Exploratory Study Comparing Portugal and Brazil	Acceso
Maria G�is, Patr�cia Batista, Magn�lia Ara�jo and Patr�cia Oliveira-Silva

Exploring the Mineral Composition of Grapevine Canes for Wood Chip Applications in Alcoholic Beverage Production to Enhance Viticulture Sustainability	Acceso
Veronica D?Eusanio, Francesco Genua, Andrea Marchetti, Lorenzo Morelli and Lorenzo Tassi

Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and ?Hard? Kombucha in the Pacific Northwest of the United States	Acceso
Keisha Harrison, Roxana Navarro, Kristen Jensen, Will Cayler, Tom Nielsen and Chris Curtin

Optimization of Ultrasound-Assisted Cold-Brew Method for Developing Roselle (Hibiscus sabdariffa L.)-Based Tisane with High Antioxidant Activity	Acceso
Intan Dewi Larasati, Nurul Mutmainah Diah Oktaviani, Hanifah Nuryani Lioe, Teti Estiasih, Miguel Palma and Widiastuti Setyaningsih

Novel Beverages and Novel Technologies for Their Production	Acceso
Konstantinos Papadimitriou, John Kapolos and Marina Papadelli

Determination of Caffeine and Elements in Hypertonic, Isotonic, and Hypotonic Beverages	Acceso
Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Martha Mantiniotou, Eleni Bozinou and Stavros I. Lalas

Destination-Centric Wine Exports: Offering Design Concepts and Sustainability	Acceso
Marc Dressler