Bioactive Peptides in Alcoholic Beverages: Origin, Impact on Quality, and Future Trends

The field of bioactive peptides promises a wide range of applications in healthcare, food technology, and alcoholic beverages, attracting significant attention. This assessment aims to give an overview of the current research and future directions regarding the utilization of bioactive peptides, with a specific focus on their use and potential in beer, wine, and spirit products. In this chapter, we examine these peptides in terms of their contribution to the sensory properties and shelf life of alcoholic drinks and their potential for healthy beverages. The interdisciplinary methodology combines survey techniques, in silico analysis, and market tracking. This includes the extraction methods and functional roles of peptides, such as their antimicrobial and antihypertensive properties. This article also provides a whole picture by incorporating emerging technologies such as Artificial Intelligence for peptide sequencing and market growth projections. The assessment ends with a statement indicating bioactive peptides' potential in transforming alcoholic beverages into high-quality and healthy products. This book provides a basic information platform for researchers, practitioners, and policymakers interested in innovative developments at the interface of bioactive peptides and alcoholic beverages.