Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products.

• Presents research examples to help solve problems and optimize production
• Provides recent technologies used for quality analysis
• Includes industry formulations for different beverages to increase productivity and innovation
• Includes common industry formulations to foster the creation of new products