| Popis: |
Several fermented beverages have been produced by mankind, and some of the oldest ones are reported as produced, according to the history, since the Egyptian empire. However, in recent decades, there has been a growing search for new technologies to produce new beverages. This search has been driven by market demand for new products and/or by the need for new ways of using alternative substrates, such as fruits other than grapes, by-products from the milk and coffee industry, and other plants like sweet sorghum. In this context, alcoholic beverages based on substrates such as fruits (e.g., papaya, orange, raspberry, etc.), cheese whey, sweet sorghum, coffee pulp, and spent coffee ground have emerged as new products in recent years. In the development of these new products, several challenges have been faced, among which we can mention the need to optimize the production process to maximize product yield, availability and quality/standardization of raw materials, use of microbial starter cultures for the fermentation, and consumer acceptance. In this chapter, we will discuss some aspects related to these new beverages characteristics, potentialities, and challenges, and also, aspects related to the use of selected starter cultures, focusing on the selection of yeasts to obtain improvements in the yield of the processes, and increase in the sensorial quality of the product. |
