期刊名：Beverages

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

多酚是决定葡萄酒颜色、结构、香气稳定性与感官品质的核心化学物质，也是连接葡萄种植、酿造工艺与健康功能的重要科学纽带。从葡萄园中的气候条件、修剪与树冠管理，到发酵前处理、热酿工艺、澄清剂选择，再到陈酿方式与新型调控手段，多酚在不同阶段不断发生转化，深刻影响着葡萄酒的风格表达与品质形成。与此同时，基于多酚组成的品质评价、产地鉴别以及其潜在的神经保护等健康效应，也正成为当前葡萄酒科学研究的重要前沿。

本专题汇集了 14 篇围绕葡萄酒多酚的代表性研究与综述，系统呈现多酚在气候响应、酿造调控、陈酿演变、感官表现及健康功能等方面的最新进展，旨在为从事葡萄与葡萄酒研究、食品化学与酿造工程的学者，提供一幅从葡萄园到酒杯的多酚科学全景图。

1. Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols

发酵后添加葡萄籽蛋白水解物及其对葡萄酒颜色相关多酚的影响

文章链接：http://www.mdpi.com/2306-5710/11/1/5

MDPI引用格式：Mora-Garrido, A.B.; Escudero-Gilete, M.L.; González-Miret, M.L.; Heredia, F.J.; Cejudo-Bastante, M.J. Post-Fermentative Addition of Grape Seed Protein Hydrolysates and Their Impact on Wine Colour-Related Polyphenols. Beverages 2025, 11, 5.

2. Neuroprotective Effects of Wine Polyphenols in Alzheimer’s and Parkinson’s Diseases: A Review of Risks and Benefits

葡萄酒多酚对阿尔茨海默病和帕金森病的神经保护作用：风险与益处的综述

文章链接：http://www.mdpi.com/2306-5710/11/5/131

MDPI引用格式：Zieba, A.; Wisniowska, A.; Bronowicka-Adamska, P.; Kusnierz-Cabala, B.; Zagrodzki, P.; Tyszka-Czochara, M. Neuroprotective Effects of Wine Polyphenols in Alzheimer’s and Parkinson’s Diseases: A Review of Risks and Benefits. Beverages 2025, 11, 131.

3. Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera

气候对红葡萄（Vitis vinifera）形态特征和多酚成分的影响

文章链接：http://www.mdpi.com/2306-5710/9/1/8

MDPI引用格式：Rouxinol, M.I.; Martins, M.R.; Salgueiro, V.; Costa, M.J.; Barroso, J.M.; Rato, A.E. Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of Vitis vinifera. Beverages 2023, 9, 8.

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

澄清剂对葡萄酒颜色、酚类物质、香气和感官特性的影响：综述

文章链接：http://www.mdpi.com/2306-5710/10/3/71

MDPI引用格式：Kumar, Y.; Suhag, R. Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review. Beverages 2024, 10, 71.

5. Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine

热酿温度对西拉（Syrah）葡萄酒酚类物质及颜色的影响

文章链接：http://www.mdpi.com/2306-5710/10/4/117

MDPI引用格式：Silva, I.S.; Barros, A.P.A.; Correa, L.C.; de Souza, C.O.; Biasoto, A.C.T. Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine. Beverages 2024, 10, 117.

6. Phenolic Compounds in Wine

葡萄酒中的酚类化合物

文章链接：http://www.mdpi.com/2306-5710/9/3/70

MDPI引用格式：Dias, R.; Pérez-Gregorio, R. Phenolic Compounds in Wine. Beverages 2023, 9, 70.

7. Impact of Various Prefermentation Treatments on the Pigment, Polyphenol, and Volatile Composition of Industrial Red Wines Made from Vitis vinifera cv. Maratheftiko

不同发酵前处理对 Vitis vinifera cv. Maratheftiko 工业红葡萄酒色素、多酚和挥发性成分的影响

文章链接：http://www.mdpi.com/2306-5710/10/2/39

MDPI引用格式：Roufas, K.; Athanasiadis, V.; Chatzimitakos, T.; Lalas, S.I.; Toulaki, A.; Makris, D.P. Impact of Various Prefermentation Treatments on the Pigment, Polyphenol, and Volatile Composition of Industrial Red Wines Made from Vitis vinifera cv Maratheftiko. Beverages 2024, 10, 39.

8. Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content

抗氧化剂和硒对白葡萄酒强化的影响：对褐变发展和酚类含量的作用

文章链接：http://www.mdpi.com/2306-5710/10/2/31

MDPI引用格式：Chatzistavridi, M.M.; Christofi, S.; Kallithraka, S. Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content. Beverages 2024, 10, 31.

9. Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties

半干旱气候产区Bobal红葡萄酒传统陈酿方式的替代方案：对酚类成分及相关特性的影响

文章链接：http://www.mdpi.com/2306-5710/10/3/89

MDPI引用格式：Osorio Alises, M.; Sánchez Palomo, E.; González-Viñas, M.Á. Alternatives to Traditional Aging of Bobal Red Wines from Semi-Arid Climate: Influence on Phenolic Composition and Related Properties. Beverages 2024, 10, 89.

10. Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines

浸皮发酵的“Solaris”和“Zilga”葡萄酒的多酚组成

文章链接：http://www.mdpi.com/2306-5710/10/3/59

MDPI引用格式：Maante-Kuljus, M.; Karp, K.; Rätsep, R.; Mainla, L.; Koort, A.; Põldma, P.; Kaldmäe, H.; Moor, U. Polyphenol Composition of Skin-Contact Fermented ‘Solaris’ and ‘Zilga’ Wines. Beverages 2024, 10, 59.

11. Pruning and In-Season Canopy Manipulation Affects MidSouth Juice and Wine Phenolic Content

修剪及生长季冠层管理对美国中南部地区葡萄汁和葡萄酒中酚类成分的影响

文章链接：http://www.mdpi.com/2306-5710/10/4/98

MDPI引用格式：Williams, H.; Stafne, E.; Zhang, Y.; Chang, S. Pruning and In-Season Canopy Manipulation Affects MidSouth Juice and Wine Phenolic Content. Beverages 2024, 10, 98.

12. Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera cv. Maratheftiko

以 Vitis vinifera cv. Maratheftiko葡萄酿造的工业红葡萄酒桶陈过程中多酚、花青素及挥发性成分特征

文章链接：http://www.mdpi.com/2306-5710/11/2/36

MDPI引用格式：Roufas, K.; Chatzimitakos, T.; Athanasiadis, V.; Lalas, S.I.; Toulaki, A.; Makris, D.P. Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko. Beverages 2025, 11, 36.

13. Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”

水下陈酿对坎帕尼亚葡萄酒基利口酒 “Elixir Falernum” 挥发性化合物和酚类化合物的影响

文章链接：http://www.mdpi.com/2306-5710/11/2/43

MDPI引用格：Balivo, A.; D’Auria, G.; Ferranti, P.; Cepollaro, A.; Velotto, S.; Sacchi, R.; Genovese, A. Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”. Beverages 2025, 11, 43.

14. Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability

基于酚类组成的罗马尼亚葡萄酒鉴别及潜在酚类生物标志物的识别：用于葡萄酒真伪与可追溯性

文章链接：http://www.mdpi.com/2306-5710/11/2/44

MDPI引用格式：Ciucure, C.-T.; Miricioiu, M.G.; Geana, E.-I. Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability. Beverages 2025, 11, 44.