According to the Food and Agriculture Organization of the United Nations, food safety is
defined as “assurance that food will not cause harm to the consumer which is prepared …

Fermentation is a crucial process in the production of alcoholic beverages such as spirits,
which produces a number of volatile compounds due to the metabolic activities of yeast …

Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile
phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol …

The traditional ageing of wine spirits is done in wooden barrels, however, high costs have
led to the search for alternative technologies, such as the use of stainless steel tanks with …

The chemical composition of wine samples comprises numerous bioactive compounds
responsible for unique flavor and health-promoting properties. Thus, it's important to have a …

Different ageing technology of wine spirits (WSs) has been investigated, but little has been
published on the chemical evolution of aged WS during storage in bottle. The purpose of this …

In recent years, there has been a significant rise in the popularity of plant-based products
due to various reasons, such as ethical concerns, environmental sustainability, and health …

Methanol is present at high concentrations in unrecorded fruit spirits, placing consumers of
these beverages at risk of exposure at high levels. When assessing any health risk it is …

In recent years, food authentication has acquired significant importance due to the increase
in the incidence of fraud and counterfeiting. Alcoholic beverages are among the food …

Nonthermal processing technologies have been researched in lab scale for more than 15
years. In this study, the influence of sonification and high voltage electrical discharge …