Ethnic alcoholic beverages are products that are distinctive of the food heritage of a culture and are found in almost all human societies. Many ethnic alcoholic beverages are consumed locally, but some of them have gained international relevance. It is important to preserve food heritage and tradition, but the production of traditional beverages can also help to increase the value and utilize, in a rational way, raw materials. This can contribute to the economic development of the producing regions, but different aspects of industrial production should be considered in order to develop sustainable production systems.
The scientific and technological research around these types of drinks has experienced different degrees of progress. There are ethnic drinks that have reached prominence beyond the traditional region for their production, such as Sake and Tequila. Their production has become more technified, and therefore there exists a well-established official regulation that standardizes the quality of the final product. At the other extreme, due to a lack of recognition beyond their local communities, for some ethnic beverages, only the study of basic aspects of production has been initiated. At the same time, artisanal production prevails, most likely without official regulation.
The scientific and technological aspects of ethnic alcohol production are undoubtedly essential. However, issues around commercialization play a crucial role in achieving the sustainable production of the different traditional alcoholic beverages produced globally. It is necessary to study why a person decides to consume a specific drink; what organoleptic attributes is she/he looking for or prefer. This can determine trends in consumption, translating into the economic impact on the production and marketing chain.
This Research Topic aims to exhibit high-quality research in the area of ethnic alcoholic beverages so that the different degrees of progress can be appreciated, but also to exchange strategies and techniques that help to solve the different problems that exist in the area. We welcome contributions (reviews and/or original research articles) which explore themes including (but not limited to):
• Kinetic aspects of alcoholic fermentation;
• Study of native microflora of spontaneous fermentation;
• Screening of microbial strains to develop starter cultures that initiate fermentation;
• Intensive production of raw materials that ensure the sustainable production of beverages;
• Use and valorization of by-products and waste of the beverage production process;
• Consumer attitudes;
• Trends in consumption;
• Organoleptic properties;
• Economic impact.
Ethnic alcoholic beverages are products that are distinctive of the food heritage of a culture and are found in almost all human societies. Many ethnic alcoholic beverages are consumed locally, but some of them have gained international relevance. It is important to preserve food heritage and tradition, but the production of traditional beverages can also help to increase the value and utilize, in a rational way, raw materials. This can contribute to the economic development of the producing regions, but different aspects of industrial production should be considered in order to develop sustainable production systems.
The scientific and technological research around these types of drinks has experienced different degrees of progress. There are ethnic drinks that have reached prominence beyond the traditional region for their production, such as Sake and Tequila. Their production has become more technified, and therefore there exists a well-established official regulation that standardizes the quality of the final product. At the other extreme, due to a lack of recognition beyond their local communities, for some ethnic beverages, only the study of basic aspects of production has been initiated. At the same time, artisanal production prevails, most likely without official regulation.
The scientific and technological aspects of ethnic alcohol production are undoubtedly essential. However, issues around commercialization play a crucial role in achieving the sustainable production of the different traditional alcoholic beverages produced globally. It is necessary to study why a person decides to consume a specific drink; what organoleptic attributes is she/he looking for or prefer. This can determine trends in consumption, translating into the economic impact on the production and marketing chain.
This Research Topic aims to exhibit high-quality research in the area of ethnic alcoholic beverages so that the different degrees of progress can be appreciated, but also to exchange strategies and techniques that help to solve the different problems that exist in the area. We welcome contributions (reviews and/or original research articles) which explore themes including (but not limited to):
• Kinetic aspects of alcoholic fermentation;
• Study of native microflora of spontaneous fermentation;
• Screening of microbial strains to develop starter cultures that initiate fermentation;
• Intensive production of raw materials that ensure the sustainable production of beverages;
• Use and valorization of by-products and waste of the beverage production process;
• Consumer attitudes;
• Trends in consumption;
• Organoleptic properties;
• Economic impact.
