Enhancement of the Functional Properties of Mead Aged with Oak () Chips at Different Toasting Levels.

Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage.

Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in 'Cabernet Sauvignon' wine.

Unlabelled: Anthocyanins are important compounds in grapes and wine and significantly influence their characteristics. Ultraviolet light-C (UV-C) can be used as a tool to induce secondary metabolism, and in this study, it was used in 'Cabernet Sauvignon' grapes in the postharvest period to improve the anthocyanin profile and sensory attributes in wine produced with irradiated grapes. Grapes in the postharvest period were exposed to 0, 2, or 3 kJ m UV-C radiation.

Contamination of polychlorinated biphenyls in honey from the Brazilian state of Rio Grande do Sul.

Persistent organic pollutants are characterised by their chemical structure, environmental persistence and toxicity to human and wildlife populations. The production of these chemicals is regulated and restricted. However, they continue to be detected in the environment.