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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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/5/234 |
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| author | Vanesa Postigo Margarita García Julia Crespo Laura Canonico Francesca Comitini Maurizio Ciani |
| author_facet | Vanesa Postigo Margarita García Julia Crespo Laura Canonico Francesca Comitini Maurizio Ciani |
| author_sort | Vanesa Postigo |
| collection | DOAJ |
| description | 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 alcohol, gluten, sugar, and carbohydrates in beer and wine without reducing their native taste. Wine and beer are among the world’s most consumed beverages, and several studies confirm that fermented beverages could be associated with beneficial properties for human health. All beneficial properties derive both from the fermentation process and also from the characteristics of the raw materials used in the two beverages. This review was conducted to highlight the importance of the fermentative microorganisms in wine and beer and their relationship with functional foods, underlining their involvement in human health. |
| format | Article |
| id | doaj-art-fdc936e4dcb84fac8e7771b6a6cc3aee |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-fdc936e4dcb84fac8e7771b6a6cc3aee2025-08-20T03:47:49ZengMDPI AGFermentation2311-56372025-04-0111523410.3390/fermentation11050234Bioactive Properties of Fermented Beverages: Wine and BeerVanesa Postigo0Margarita García1Julia Crespo2Laura Canonico3Francesca Comitini4Maurizio Ciani5Department of Agri-Food Research, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcalá de Henares, SpainDepartment of Agri-Food Research, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcalá de Henares, SpainDepartment of Agri-Food Research, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcalá de Henares, SpainDepartment of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, ItalyDepartment of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, ItalyDepartment of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, ItalyIn 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 alcohol, gluten, sugar, and carbohydrates in beer and wine without reducing their native taste. Wine and beer are among the world’s most consumed beverages, and several studies confirm that fermented beverages could be associated with beneficial properties for human health. All beneficial properties derive both from the fermentation process and also from the characteristics of the raw materials used in the two beverages. This review was conducted to highlight the importance of the fermentative microorganisms in wine and beer and their relationship with functional foods, underlining their involvement in human health.https://www.mdpi.com/2311-5637/11/5/234winebeerbio-healthyfunctionalfermentation |
| spellingShingle | Vanesa Postigo Margarita García Julia Crespo Laura Canonico Francesca Comitini Maurizio Ciani Bioactive Properties of Fermented Beverages: Wine and Beer Fermentation wine beer bio-healthy functional fermentation |
| title | Bioactive Properties of Fermented Beverages: Wine and Beer |
| title_full | Bioactive Properties of Fermented Beverages: Wine and Beer |
| title_fullStr | Bioactive Properties of Fermented Beverages: Wine and Beer |
| title_full_unstemmed | Bioactive Properties of Fermented Beverages: Wine and Beer |
| title_short | Bioactive Properties of Fermented Beverages: Wine and Beer |
| title_sort | bioactive properties of fermented beverages wine and beer |
| topic | wine beer bio-healthy functional fermentation |
| url | https://www.mdpi.com/2311-5637/11/5/234 |
| work_keys_str_mv | AT vanesapostigo bioactivepropertiesoffermentedbeverageswineandbeer AT margaritagarcia bioactivepropertiesoffermentedbeverageswineandbeer AT juliacrespo bioactivepropertiesoffermentedbeverageswineandbeer AT lauracanonico bioactivepropertiesoffermentedbeverageswineandbeer AT francescacomitini bioactivepropertiesoffermentedbeverageswineandbeer AT mauriziociani bioactivepropertiesoffermentedbeverageswineandbeer |