Over the last years, the industrial alcoholic beverages field has experienced a burst of innovations encompassing applications of novel technologies for enhancing quality and shelf-life. These novel technologies include: formulation of novel alcoholic beverages and functionalization of beverages for human health, and innovations in storage process, and response of new consumer tendencies, were many of the answers that were intended to obtain with the introduction of new technologies in the alcoholic beverages production. As a result, a wide range of alcoholic beverages products and consequentially of technological processes that require enormous engineering works have been designed to achieve optimal physicochemical features of the final products. In fact, most of these properties are intimately linked to organoleptic qualities, chemical composition and microbiological stability which are essential for the final quality and consumers acceptance. Thus, all studies related to 'Advances in Alcoholic Beverages Technology' will be welcomed in the proposed Research Topic.
The application of new technologies for alcoholic beverages production has been highly explored over the last 20 years, and the knowledge of the impact on the alcoholic beverage’s quality has been the focus of much of the research published. However, the innovations that are being introduced in all processes of production, conservation and commercialization of alcoholic beverages continue. New challenges of quality, food safety and consumer acceptance lead to constant technological innovations. Thus, more information is also needed to understand how these new techniques can be applied to improve the quality or, to reduce possible side effects of their application. This Research Topic welcomes studies that report on the effects and mechanisms by which new advances in alcoholic beverages technologies induce on composition, quality, stability and security of different types of alcoholic beverages, whether positive or negative. Thus, with the publication of scientific papers associated with this Research Topic, it will be possible to contribute to the dissemination of the most recent knowledge involved in the production of alcoholic beverages.
This Research Topic will provide an overview of all topics and perspectives related with the introduction of new technologies and tendencies involved in alcoholic beverages production through the promotion of multidisciplinary studies or that address specific aspects related to the production of raw materials, their transformation and the stabilization, conservation and storage of final products. Studies that report on the effects and mechanisms by which the introduction of new technologies for beverages production induce changes on beverages composition (physicochemical and microbiological composition, and stability) and production of new sensory profiles and consumer acceptance are welcome. Studies developed in the area of beverage market trends and production costs are also welcome, considering that we live in a dynamic, globalized and very competitive world. This Research Topic especially welcomes studies that cover the interaction between the application of different technologies, new raw materials and new analytical methodologies, including nuclear magnetic resonance, gas chromatography, liquid chromatography and other traceability techniques to contribute for alcoholic beverages characterization.
In summary, this Research Topic therefore welcomes manuscripts on the physical, chemical, microbiological and sensorial changes induced by the introduction of new technologies for alcoholic beverages production with a focus on, but not limited to:
1. New trends in beverage quality and production, and safety control;
2. Innovative approaches in improvement alcoholic beverages for product diversification;
3. Sustainability in new agronomic practices and alcoholic beverage industry;
4. Beverage marked trends;
5. Relationship between new technologies, productions costs and environmental impacts.
Over the last years, the industrial alcoholic beverages field has experienced a burst of innovations encompassing applications of novel technologies for enhancing quality and shelf-life. These novel technologies include: formulation of novel alcoholic beverages and functionalization of beverages for human health, and innovations in storage process, and response of new consumer tendencies, were many of the answers that were intended to obtain with the introduction of new technologies in the alcoholic beverages production. As a result, a wide range of alcoholic beverages products and consequentially of technological processes that require enormous engineering works have been designed to achieve optimal physicochemical features of the final products. In fact, most of these properties are intimately linked to organoleptic qualities, chemical composition and microbiological stability which are essential for the final quality and consumers acceptance. Thus, all studies related to 'Advances in Alcoholic Beverages Technology' will be welcomed in the proposed Research Topic.
The application of new technologies for alcoholic beverages production has been highly explored over the last 20 years, and the knowledge of the impact on the alcoholic beverage’s quality has been the focus of much of the research published. However, the innovations that are being introduced in all processes of production, conservation and commercialization of alcoholic beverages continue. New challenges of quality, food safety and consumer acceptance lead to constant technological innovations. Thus, more information is also needed to understand how these new techniques can be applied to improve the quality or, to reduce possible side effects of their application. This Research Topic welcomes studies that report on the effects and mechanisms by which new advances in alcoholic beverages technologies induce on composition, quality, stability and security of different types of alcoholic beverages, whether positive or negative. Thus, with the publication of scientific papers associated with this Research Topic, it will be possible to contribute to the dissemination of the most recent knowledge involved in the production of alcoholic beverages.
This Research Topic will provide an overview of all topics and perspectives related with the introduction of new technologies and tendencies involved in alcoholic beverages production through the promotion of multidisciplinary studies or that address specific aspects related to the production of raw materials, their transformation and the stabilization, conservation and storage of final products. Studies that report on the effects and mechanisms by which the introduction of new technologies for beverages production induce changes on beverages composition (physicochemical and microbiological composition, and stability) and production of new sensory profiles and consumer acceptance are welcome. Studies developed in the area of beverage market trends and production costs are also welcome, considering that we live in a dynamic, globalized and very competitive world. This Research Topic especially welcomes studies that cover the interaction between the application of different technologies, new raw materials and new analytical methodologies, including nuclear magnetic resonance, gas chromatography, liquid chromatography and other traceability techniques to contribute for alcoholic beverages characterization.
In summary, this Research Topic therefore welcomes manuscripts on the physical, chemical, microbiological and sensorial changes induced by the introduction of new technologies for alcoholic beverages production with a focus on, but not limited to:
1. New trends in beverage quality and production, and safety control;
2. Innovative approaches in improvement alcoholic beverages for product diversification;
3. Sustainability in new agronomic practices and alcoholic beverage industry;
4. Beverage marked trends;
5. Relationship between new technologies, productions costs and environmental impacts.
