Influence of keeping the calyces during fermentation on physicochemical and sensory properties of wines.

Hibiscus () wines are usually made through the fermentation of its calyces extracts. However, the exhausted calyces could still contain a considerable amount of extractable bioactive compounds. This work analyzed the effect of keeping the hibiscus calyces during fermentation on the physicochemical and sensory characteristics and acceptance of its wines.

Concentration of roselle ( L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance.

The calyces of roselle ( L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble polyphenols content, antioxidant activity and acceptance for beverages prepared by decoction at four concentrations of calyces in water (1.

Influence of expectations on the level of liking of a local coffee in Mexico.

Background: In Mexico, coffee activity is mainly carried out in indigenous zones, involving almost one million people. However, local national coffee consumption is low. This article focuses on the analysis of the effect of consumers' expectations as well as some sociodemographic characteristics on the level of liking of Mexican local coffee.