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Beer is a beverage with more than 8000 years of history, and the process of brewing has not changed much over the centuries. However, important technical advances have allowed us to produce beer in a more sophisticated and efficient way. The proliferation of specialty hop varieties has been behind the popularity of craft beers seen in the past few years around the world. Craft brewers interpret historic beer with unique styles. Craft beers are undergoing an unprecedented period of growth, and more than 150 beer styles are currently recognized. This Special Issue, Brewing and Craft Beer, comprises nine different works by researchers from five continents (North America, South America, Europe, Africa, and Oceania). This Special Issue reflects thus a broad perspective on the most important questions that concern the researchers in different parts of the world.
polyphenols --- n/a --- nutrient --- audible sound --- wet milling --- brewing technology --- robotics --- fast-screening --- lactose --- image analysis --- bottle refermentation --- beer aging --- sensory attributes --- brewing --- automation --- bitterness --- stout beer --- beer --- craft beer --- foamability --- Safrari --- adjuncts --- fermentation rate --- barley milling --- preference --- germ --- beer wort --- machine learning --- carbonation --- quality --- FAN --- granulometry --- sensory evaluation --- coffee --- beer acceptability --- computer vision --- fermentation --- economic contribution analysis --- short-chain fatty acids --- local value chain --- AEDA
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Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.
Research & information: general --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy
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Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.
Research & information: general --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a
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Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.
sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a
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