New trends in beverage packaging are focusing on the structure modification of
packaging materials and the development of new active and/or intelligent systems, which
can interact with the product or its environment, improving the conservation of beverages,
such as wine, juice or beer, customer acceptability, and food security. In this paper, the
main nutritional and organoleptic degradation processes of beverages, such as oxidative
degradation or changes in the aromatic profiles, which influence their color and volatile
composition are summarized.
