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9.135  Articles
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Este texto aborda el aporte de la obra de María Elena Walsh para la literatura y la cultura argentina, centrándose particularmente en el guion teatral del espectáculo musical Canciones para mirar.

Research on rapid induction of ageing character to double distilled traditional fruit brandies, from Transylvania region was conducted. Mulberry tree chips were used as an alternative to traditional ageing in wooden barrels. The aim of this study was to h... see more

Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are  recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishe... see more

In the last decade by-products of food and beverage processing have attracted much attention due to their functionality and potential as food ingredients. Brewers’ spent grain is the major by-product of the brewing industry representing a valuable sourc... see more

This paper aims to analyze and compare the beverage alcohol choice among university students. The study was carried out on a total of 1069 students (men and women) from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. A ge... see more

As the production of craft beer increases rapidly also in Eastern Europe, our research focused the assessing of chemical parameters and microbiological risk analysis on five types of craft beers produced at a Romanian microbrewery. As far as we know this ... see more

This paper aims to analyze the current alcohol consumption situation with special attention being paid to the preferences of university students. The study was carried out on a total of 628  students (men and women) from University of Agricultural S... see more

Vermouth is the most consumed aromatised wine. The present study developed a processing technology for herb macerates used as ingredients in the processing of vermouth. Cold maceration in ethanol solution of 45% vol. was proceeded for the extraction of he... see more

The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment. It has only been recently that the market has exh... see more

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