Compiled results demonstrate that incorporating fruit not only broadens sensory diversity but also contributes to the development of functional beverages with potentially positive impacts on human health.
Mouthfeel can be defined as the set of perceptions that do not come directly from taste nor solely from smell but from the physical, thermal, or chemical interaction of the beverage with the mouth, tongue, palate, and throat.
The richness of Mexican gastronomy lies not only in the diversity of its ingredients but also in the cultural depth that each dish contains. From ceremonial recipes to street food, each preparation offers a universe of flavors that, when paired…
Beer foam is much more than a simple sensory ornament. Behind its light and ephemeral appearance lies a complex system that depends on a delicate interaction between chemical components, interfacial properties, and hydrodynamic dynamics.
The growing demand for non-alcoholic beers (NAB) has highlighted a significant challenge: the perception that these beverages lack the aromatic complexity that characterizes their alcoholic counterparts.
In a context where post-Prohibition American beer meant light lagers from a handful of industrial giants, Jack McAuliffe changed everything. He passed away on July 15, 2025, at age 80.
Unlike the initial perception of flavor, the aftertaste manifests in a late phase, when sapid molecules interact with specific areas of the tongue and the retronasal olfactory epithelium.
Historical records place the origin of kombucha in northeastern China, around 220 BC, where it was prepared as a medicinal drink known as hóngchájūn (red tea fungus, equivalent to black tea in the West).
The legend of the Russian Imperial Stout style tells that the future Tsar of Russia, Peter the Great, was captivated by Porter-style beers during a visit to England in the late 17th century.
Although the origin of these names cannot be stated with absolute certainty, one of the most common explanations relates to how alcoholic beverages were historically identified.
A refractometer is an optical instrument that measures the sucrose concentration of a solution based on the refractive index produced by light in that solution.
On January 24, 1935, the first canned beer went on sale after decades of experiments and more than ten years of Prohibition, thanks to the Gottfried Krueger Brewing Company in Richmond, Virginia.
