Beverages, Vol. 6, Pages 31: Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)

Beverages, Vol. 6, Pages 31: Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO) Beverages doi: 10.3390/beverages6020031 Authors: Katherine Witrick Eric R. Pitts Sean F. O’Keefe Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about...

Beverages

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Beverages, Vol. 6, Pages 30: Wine Authenticity and Traceability with the Use of FT-IR

Beverages, Vol. 6, Pages 30: Wine Authenticity and Traceability with the Use of FT-IR Beverages doi: 10.3390/beverages6020030 Authors: Marianthi Basalekou Christos Pappas Petros A. Tarantilis Stamatina Kallithraka Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more than satisfactory...

Beverages

Fri May 08, 2020 03:00

Beverages, Vol. 6, Pages 29: Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

Beverages, Vol. 6, Pages 29: Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation Beverages doi: 10.3390/beverages6020029 Authors: Morten Münchow Jesper Alstrup Ida Steen Davide Giacalone This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained...

Beverages

Fri May 08, 2020 03:00