期刊名：Beverages

期刊 ISSN：2306-5710

期刊主页：https://www.mdpi.com/journal/beverages

功能饮料真的更健康吗？绿茶为何既抗氧化又可能促氧化？低酒精和无酒精葡萄酒能否兼顾风味与心血管健康？葡萄渣如何从“废弃物”变为高附加值生物资源？

Beverages 2024–2025 年高引文章聚焦当下饮品科学最具热度与产业价值的方向——功能性饮料活性机制、低酒精技术革新、酵母共发酵香气调控、葡萄副产物高值利用、康普茶功能升级、啤酒生命周期评价以及新型非热加工技术（UV-C、脉冲电场、超低温脱醇）等。

从分子生物活性到工业化生产，从健康机制到可持续发展，这些高被引研究正在重新定义“未来饮品”的科学边界与市场逻辑。

1.Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health

功能性饮料的成分、特性及其对人体健康的益处

by Andreas Panou, Ioannis Konstantinos Karabagias

Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040

Full text available online: https://www.mdpi.com/2306-5710/11/2/40

2.Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

葡萄渣作为一种可再生天然生物资源，富含高附加值化合物，具有潜在的食品工业应用价值

by Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, Nance Hontman, Juan Teixeira, José S.

Câmara, Rosa Perestrelo

Beverages 2024, 10(2), 45; https://doi.org/10.3390/beverages10020045

Full text available online: https://www.mdpi.com/2306-5710/10/2/45

3.Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition

贮藏温度对绿茶品质的影响：来自感官分析和化学成分分析的启示

by Xi Zhao, Penghui Yu, Ni Zhong, Hao Huang, Hongfa Zheng

Beverages 2024, 10(2), 35; https://doi.org/10.3390/beverages10020035

Full text available online: https://www.mdpi.com/2306-5710/10/2/35

4.Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects

低酒精和无酒精葡萄酒：从生产到心血管健康及其经济影响

by Paula Silva

Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049

Full text available online: https://www.mdpi.com/2306-5710/10/3/49

5.Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities

利用葡萄渣开发新型康普茶：发酵条件对成分和生物活性的影响

by Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, Ziad Rizk, Patricia Taillandier, Youssef El Rayess

Beverages 2024, 10(2), 29; https://doi.org/10.3390/beverages10020029

Full text available online: https://www.mdpi.com/2306-5710/10/2/29

6.Craft Beer in Food Science: A Review and Conceptual Framework

食品科学中的精酿啤酒：综述与概念框架

by Laura Gobbi, Marino Stankovic, Marco Ruggeri, Marco Savastano

Beverages 2024, 10(3), 91; https://doi.org/10.3390/beverages10030091

Full text available online: https://www.mdpi.com/2306-5710/10/3/91

7.Effect of UV-C Radiation and Thermal Treatment on Volatile Compounds, Physicochemical, Microbiological and Phytochemical Parameters on Apple Juice (Malus domestica) with Raspberry (Rubus idaleus L.)

UV-C辐射和热处理对覆盆子（Rubus idaleus L.）苹果汁（Malus domestica）中挥发性化合物、理化、微生物和植物化学参数的影响

by Aztrid E. Estrada-Beltrán, Nora A. Salas-Salazar, Armando Quintero-Ramos, Rafael A. Parra-Quezada, Mayra C. Soto-Caballero, María J. Rodríguez-Roque, América Chávez-Martínez, María A. Flores-Cordova

Beverages 2024, 10(1), 7; https://doi.org/10.3390/beverages10010007

Full text available online: https://www.mdpi.com/2306-5710/10/1/7

8.Application of Life Cycle Assessment in Beer Production: Systematic Review

生命周期评价在啤酒生产中的应用：系统综述

by Fabrizio D’Ascenzo, Giuliana Vinci, Lucia Maddaloni, Marco Ruggeri, Marco Savastano

Beverages 2024, 10(3), 86; https://doi.org/10.3390/beverages10030086

Full text available online: https://www.mdpi.com/2306-5710/10/3/86

9.α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves

红树叶茶和康普茶的α-葡萄糖苷酶抑制活性

by Yunita Eka Puspitasari, Emmy Tuenter, Annelies Breynaert, Kenn Foubert, Herawati Herawati, Anik Martinah Hariati, Aulanni’am Aulanni’am, Tess De Bruyne, Nina Hermans

Beverages 2024, 10(1), 22; https://doi.org/10.3390/beverages10010022

Full text available online: https://www.mdpi.com/2306-5710/10/1/22

10.Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

综述澄清剂对葡萄酒颜色、酚类物质、香气和感官特性的影响

by Yogesh Kumar, Rajat Suhag

Beverages 2024, 10(3), 71; https://doi.org/10.3390/beverages10030071

Full text available online: https://www.mdpi.com/2306-5710/10/3/71

11.Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing

探索美丽梅奇酵母（Metschnikowia pulcherrima）作为酿酒酵母（Saccharomyces cerevisiae）的共发酵菌：对发酵和陈酿过程中葡萄酒香气的影响

by Lesly L. Torres-Díaz, Rebeca Murillo-Peña, Miquel Iribarren, Itziar Sáenz de Urturi, Sandra Marín-San Román, Miriam González-Lázaro, Eva P. Pérez-Álvarez, Teresa Garde-Cerdán

Beverages 2024, 10(2), 26; https://doi.org/10.3390/beverages10020026

Full text available online: https://www.mdpi.com/2306-5710/10/2/26

12.Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages

色素玉米：释放花青素和生物活性化合物的潜力，从传统饮料到功能性饮料

by Diana Reyes-Pavón, Kathleen Stephany Soto-Sigala, Edén Cano-Sampedro, Vianey Méndez-Trujillo, María Josse Navarro-Ibarra, Ricardo Pérez-Pasten-Borja, Carlos Olvera-Sandoval, Edgar Torres-Maravilla

Beverages 2024, 10(3), 69; https://doi.org/10.3390/beverages10030069

Full text available online: https://www.mdpi.com/2306-5710/10/3/69

13.Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking

对用作红葡萄酒酿造发酵剂的梅奇尼科夫酵母（Metschnikowia pulcherrima）进行初步特性分析

by Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola, Mariantonietta Succi

Beverages 2024, 10(3), 88; https://doi.org/10.3390/beverages10030088

Full text available online: https://www.mdpi.com/2306-5710/10/3/88

14.Green Tea: Antioxidant vs. Pro-Oxidant Activity

绿茶：抗氧化活性与促氧化活性

by Stanila Stoeva, Nadezhda Hvarchanova, Kaloyan D. Georgiev, Maya Radeva-Ilieva

Beverages 2025, 11(3), 64; https://doi.org/10.3390/beverages11030064

Full text available online: https://www.mdpi.com/2306-5710/11/3/64

15.Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties

评估添加特定草药、香料和水果对百里香蜂蜜甜味奥林匹斯山茶（Sideritis scardica）发酵康普茶的影响：理化和功能特性评估

by Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou, Haralabos Christos Karantonis

Beverages 2024, 10(1), 9; https://doi.org/10.3390/beverages10010009

Full text available online: https://www.mdpi.com/2306-5710/10/1/9

16.Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

利用脉冲电场研究不同木屑对希诺玛夫罗红葡萄酒陈酿的影响

by Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou, Stavros I. Lalas

Beverages 2024, 10(1), 13; https://doi.org/10.3390/beverages10010013

Full text available online: https://www.mdpi.com/2306-5710/10/1/13

17.Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo

利用超低温真空蒸馏技术（GoLo）实现葡萄酒的完全脱醇

by José Manuel Veiga-del-Baño, Juan José Cuenca-Martínez, José Oliva, Miguel Ángel Cámara, Pedro Andreo-Martínez

Beverages 2024, 10(2), 32; https://doi.org/10.3390/beverages10020032

Full text available online: https://www.mdpi.com/2306-5710/10/2/32