Alcoholic Beverages

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

• 1. The Threat to Quality of Alcoholic Beverages by Unrecorded Consumption2. Technology of Vermouth Wines3. New Trends in Spirit Beverages Production4. Mescal an Alcoholic Beverage From Agave spp. With Great Commercial Potential5. Sotol, an Alcoholic Beverage With Rising Importance in the Worldwide Commerce6. Medicinal Fungus Ganoderma lucidum as Raw Material for Alcohol Beverage Production7. Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer8. Electromagnetic Characterization of Beers: Methodology, Results, Limitations, and Applications9. Tapping Into Health: Wine as Functional Beverage10. The Evolution and the Development Phases of Wine11. New Trends in Sparkling Wine Production12. Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology 13. Emerging Trends in Fortified Wines: A Scientific Perspective14. Emerging Functional Beverages: Fruit Wines and Transgenic Wines