期刊名：Beverages

期刊 ISSN：2306-5710

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

以下为Beverages 期刊 2025 年编委团队发表的一批核心研究成果，聚焦酿造技术优化、功能饮料开发及品质评价新方法，所有文章开放获取：

一、酿造技术与原料创新研究

1. 酿造和葡萄酒酿造中酵母基因改良的第三代策略

3.0 Strategies for Yeast Genetic Improvement in Brewing and Winemaking

作者：Chiara Nasuti, Lisa Solieri, Kristoffer Krogerus

Beverages 2025, 11(4), 100; https://doi.org/10.3390/beverages11040100

2. 基于杂合胚乳型红冬小麦的未发芽小麦与小麦麦芽，用于糖化生产的麦粉配比优化

Optimization of Grist Composition for Mash Production from Unmalted Wheat and Wheat Malt of Red Winter Wheat with Hybrid Endosperm Type

作者：Kristina Habschied, Iztok Jo?e Košir, Miha Ocvirk, Krešimir Mastanjevi?, Vinko Krstanovi?

Beverages 2025, 11(4), 110; https://doi.org/10.3390/beverages11040110

3. 作为葡萄藤生物刺激剂应用的盐酸壳聚糖，可调节长相思葡萄藤的生长、果实及葡萄酒成分

Chitosan Hydrochloride Applied as a Grapevine Biostimulant Modulates Sauvignon Blanc Vines’ Growth, Grape, and Wine Composition

作者：Matteo Marangon, Alessandro Botton, Franco Meggio, Anna Lante, Federica Tinello, Alberto De Iseppi, Christine Mayr Marangon, Simone Vincenzi, Andrea Curioni

Beverages 2025, 11(6), 168; https://doi.org/10.3390/beverages11060168

4. 冲泡方法对一杯咖啡品质的影响

The Impact of Brewing Methods on the Quality of a Cup of Coffee

作者：Alessandro Genovese, Nicola Caporaso, Antonietta Baiano

Beverages 2025, 11(5), 125; https://doi.org/10.3390/beverages11050125

5. 酶解结合超声处理对苹果渣强化苹果汁特性的影响

Effects of Enzymatic Hydrolysis Combined with Ultrasonic Treatment on the Properties of an Apple Juice Enriched with Apple Bagasse

作者：Alina Manthei, Pedro Elez-Martínez, Olga Martín-Belloso, Robert Soliva-Fortuny

Beverages 2025, 11(5), 133; https://doi.org/10.3390/beverages11050133

二、功能饮料开发研究

1. 海葡萄（Caulerpa racemosa）康普茶：宏基因组与代谢组学分析、作为抗氧化剂的分子作用机制及发酵时间影响的综合研究

Sea Grape (Caulerpa racemosa) Kombucha: A Comprehensive Study of Metagenomic and Metabolomic Profiling, Its Molecular Mechanism of Action as an Antioxidative Agent, and the Impact of Fermentation Time

作者：Dian Aruni Kumalawati, Reza Sukma Dewi, Noor Rezky Fitriani, Scheirana Zahira Muchtar, Juan Leonardo, Nurpudji Astuti Taslim, Raffaele Romano, Antonello Santini, Fahrul Nurkolis

Beverages 2025, 11(5), 134; https://doi.org/10.3390/beverages11050134

2. 潜在益生菌酵母发酵的功能性无醇啤酒研究

Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts

Peter Vaštík, Ján Brunner, Rudolf Jung, Tatiana Klempová, Katarína Furdíková, Daniela

作者：Šmogrovicová, Pavel Dostálek

Beverages 2025, 11(5), 140; https://doi.org/10.3390/beverages11050140

3. 亚马逊水果发酵饮料：营养特性与生物活性化合物

Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive Compounds

作者：Bárbara N. Batista, Ana Cristina Correia, António M. Jordão, Patrícia M. Albuquerque

Beverages 2025, 11(5), 152; https://doi.org/10.3390/beverages11050152

4. 富含γ-氨基丁酸与多酚的功能性果蔬草本饮料的开发：是否可行？

Development of Functional Fruit, Vegetable, and Herbal Beverages Enriched with Gamma-Aminobutyric Acid and Polyphenols: Is It Feasible?

作者：Petko Denev, Daniela Pencheva, Desislava Teneva, Manol Ognyanov, Zornica Todorova

Beverages 2025, 11(6), 176; https://doi.org/10.3390/beverages11060176

三、品质评价新方法研究

1. 基于二维与三维成像方法的饮料稠度可视化探索

Exploring Visualization of Beverage Consistency Through 2D and 3D Imaging Methods

作者：Jane Mertz Garcia, Edgar Chambers IV, Madison Ukele, Abby Brey Althauser, David Rehfeld

Beverages 2025, 11(5), 141; https://doi.org/10.3390/beverages11050141

Beverages 期刊介绍

主编： Edgar Chambers IV, Kansas State University, USA

期刊专注于发表饮料研发领域的高质量原创研究论文与权威综述。目前已被ESCI (Web of Science)、Scopus等数据库收录。