Bioactive Properties of Fermented Beverages: Wine and Beer

Bioactive Properties of Fermented Beverages: Wine and Beer

In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy properties. Today’s consumers are trying to reduce alco...

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Bibliographic Details
Main Authors: Vanesa Postigo, Margarita García, Julia Crespo, Laura Canonico, Francesca Comitini, Maurizio Ciani
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Fermentation
Subjects:
wine
beer
bio-healthy
functional
fermentation
Online Access:https://www.mdpi.com/2311-5637/11/5/234
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