期刊名：Beverages

期刊 ISSN：2306-5710

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

今天的精酿啤酒，早已不只是“换一种口味”。在全球范围内，精酿产业正快速进入“技术驱动时代”：酵母筛选、风味代谢、数字化发酵控制，甚至人工智能预测感官特征，都开始进入现代啤酒酿造体系。过去，啤酒更多依赖经验与配方；而现在，越来越多研究正在尝试回答：

•如何精准控制风味？

•不同酵母如何影响香气？

•数据模型能否预测消费者偏好？

•智能化酿造是否会改变传统工艺？

换句话说：精酿啤酒正在从“手工文化”，逐渐演变为融合食品工程、微生物学与数据科学的复杂研究体系。近期，Beverages 多篇关于啤酒发酵、酵母互作与新型酿造技术的研究，为这一领域提供了新的观察视角。

文章推荐

1. 生命周期评价在啤酒生产中的应用：系统综述

Application of Life Cycle Assessment in Beer Production: Systematic Review

D’Ascenzo, F.; Vinci, G.; Maddaloni, L.; Ruggeri, M.; Savastano, M. Application of Life Cycle Assessment in Beer Production: Systematic Review. Beverages 2024, 10, 86. https://doi.org/10.3390/beverages10030086

2. 食品科学中的精酿啤酒：综述与概念框架

Craft Beer in Food Science: A Review and Conceptual Framework

Gobbi, L.; Stankovi?, M.; Ruggeri, M.; Savastano, M. Craft Beer in Food Science: A Review and Conceptual Framework. Beverages 2024, 10, 91. https://doi.org/10.3390/beverages10030091

3. 添加益生菌的啤酒：益处与挑战

Beer with Probiotics: Benefits and Challenges of Their Incorporation

Santos, D.; Barreiros, L.; Jesus, Â.; Silva, A.L.; Martins, J.P.; Oliveira, A.I.; Pinho, C. Beer with Probiotics: Benefits and Challenges of Their Incorporation. Beverages 2024, 10, 109. https://doi.org/10.3390/beverages10040109

4. 不同稻米品种的制麦适宜性和酿造品质研究

Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

Guimaraes, B.P.; Schrickel, F.; Rettberg, N.; Pinson, S.R.M.; McClung, A.M.; Luthra, K.; Atungulu, G.G.; Sha, X.; de Guzman, C.; Lafontaine, S. Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars. Beverages 2024, 10, 16. https://doi.org/10.3390/beverages10010016

5. 主要以隔夜面包为原料酿造：淡色艾尔啤酒案例研究

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Coelho, P.; Prista, C.; Sousa, I. Brewing Mainly from Stale Bread: A Pale Ale Case Study. Beverages 2024, 10, 23. https://doi.org/10.3390/beverages10020023

6. 微重力环境下的啤酒酿造：对酿造速度、酵母和挥发性化合物的影响

Brewing Beer in Microgravity: The Effect on Rate, Yeast, and Volatile Compounds

Mendoza, P.F.; Thompson-Witrick, K.A.; Moreno, S.R.; Cárdenas-Pinto, S.; Jia, Z.; Zotarelli, L.; Zhang, B.; MacIntosh, A.J. Brewing Beer in Microgravity: The Effect on Rate, Yeast, and Volatile Compounds. Beverages 2024, 10, 47. https://doi.org/10.3390/beverages10020047

7. 3.0 酿造和葡萄酒酿造中酵母基因改良的策略

3.0 Strategies for Yeast Genetic Improvement in Brewing and Winemaking

Nasuti, C.; Solieri, L.; Krogerus, K. 3.0 Strategies for Yeast Genetic Improvement in Brewing and Winemaking. Beverages 2025, 11, 100. https://doi.org/10.3390/beverages11040100

8. 利用可扩展微生物燃料电池堆处理精酿啤酒厂废水

Craft Brewery Wastewater Treatment in a Scalable Microbial Fuel Cell Stack

Zapata-Martínez, O.; Villa-Gomez, D.; Tapia-Tussell, R.; Dominguez-Maldonado, J.; Hernández-Zárate, G.; España-Gamboa, E.; Valdez-Ojeda, R.; Alzate-Gaviria, L. Craft Brewery Wastewater Treatment in a Scalable Microbial Fuel Cell Stack. Beverages 2024, 10, 20. https://doi.org/10.3390/beverages10010020

9. 未发芽谷物、酿酒酵母和瓶内添加糖作为提升精酿啤酒品质的协同策略

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

Baiano, A.; Fiore, A.; Gatta, B.l.; Capozzi, V.; De Simone, N.; Gerardi, C.; Grieco, F. Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers. Beverages 2024, 10, 8. https://doi.org/10.3390/beverages10010008

10. 乙醇浓度对干大麻啤酒中大麻素和挥发性化合物提取的影响

Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer

Cárdenas-Pinto, S.; Gazaleh, J.E.; Budner, D.; Keene, S.; Dhoble, L.R.; Sharma, A.; Pearson, B.; Jia, Z.; Zhang, B.; Thompson-Witrick, K.A. Influence of Ethanol Concentration on the Extraction of Cannabinoid and Volatile Compounds for Dry-Hemped Beer. Beverages 2024, 10, 65. https://doi.org/10.3390/beverages10030065

11. 探究通货膨胀时期精酿啤酒饮用者的购买决策

Cash Rules Everything around Me: Investigating Craft Beer Drinkers Purchase Decisions during Inflationary Period

Taylor, S., Jr.; Taylor, D.C. Cash Rules Everything around Me: Investigating Craft Beer Drinkers Purchase Decisions during Inflationary Period. Beverages 2024, 10, 37. https://doi.org/10.3390/beverages10020037

未来的啤酒产业竞争，或许不仅是原料与配方的竞争，更是：“数据、发酵控制与风味设计能力”的竞争。而精酿啤酒研究的持续升温，也正在说明：传统发酵食品，正在被重新定义为高度可调控的“智能食品系统”。

推荐特刊方向：

这些特刊涵盖啤酒与麦芽科学、发酵微生物、加工工艺对品质形成的影响、酒精与无酒精饮料创新、功能性与生物活性成分，以及传统与手工饮料等多个方向。

1. Analytical and Technological Insights into Beer, Malt, and Fermented Beverages

https://www.mdpi.com/journal/beverages/special_issues/E024YN306A

2. Microbial Drivers of Beverage Fermentation

https://www.mdpi.com/journal/beverages/special_issues/0PCWB8X5M6

3. How Processing Shapes Component Structure and Quality in Fermented Beverages

https://www.mdpi.com/journal/beverages/special_issues/6NDK64EGS9

4. Innovation in Alcoholic and Non-Alcoholic Beverages: Microbiological, Chemical, and Bioactive Perspectives

https://www.mdpi.com/journal/beverages/special_issues/Y00N0AG3MZ

5. New Insights into Artisanal and Traditional Beverages

https://www.mdpi.com/journal/beverages/special_issues/C263PX1E4G

期刊介绍：

Beverages (ISSN 2306-5710) 是一个国际同行评审的开放获取（Open Access）科学期刊，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。本刊采用双月在线出版模式，所有文章均可免费阅读、下载及分享。目前，Beverages已被 ESCI（Web of Science）、Scopus 和 DOAJ 等知名数据库收录，彰显其学术影响力。

本期刊涵盖饮料科学的全方位研究，包括饮品研发、营养、品质与安全、生产工艺、功能性饮料、消费趋势及与饮品相关的公共健康政策。