期刊名：Beverages

期刊 ISSN：2306-5710

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

为什么同一种葡萄，在不同地区却能呈现完全不同的香气？过去，人们习惯用“风土（Terroir）”来解释葡萄酒风味差异；但近年来，越来越多研究发现，真正决定香气复杂性的，可能不仅仅是土壤与气候，还有隐藏在发酵过程中的微生物生态系统。从挥发性化合物到酵母菌群，从桶陈过程到区域微生物特征，葡萄酒香气研究正在从“经验描述”走向“分子机制解析”。特别是近年来，多组学与风味化学的发展，使研究者开始重新认识：

•挥发性香气化合物

•酵母菌株多样性

•葡萄酒风土标志物

•桶陈与多酚演化

近期，Beverages 多篇高引用研究围绕葡萄酒香气形成机制、风土标志物与酵母作用展开，为葡萄酒科学提供了新的研究视角。

文章推荐

1. 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

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

Testa, B.; Coppola, F.; Iorizzo, M.; Di Renzo, M.; Coppola, R.; Succi, M. Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking. Beverages 2024, 10, 88. https://doi.org/10.3390/beverages10030088

2. 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

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

Torres-Díaz, L.L.; Murillo-Peña, R.; Iribarren, M.; Sáenz de Urturi, I.; Marín-San Román, S.; González-Lázaro, M.; Pérez-Álvarez, E.P.; Garde-Cerdán, T. Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing. Beverages 2024, 10, 26. https://doi.org/10.3390/beverages10020026

3. 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

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

Kumar, Y.; Suhag, R. Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review. Beverages 2024, 10, 71. https://doi.org/10.3390/beverages10030071

4. 引入葡萄酒标准化感官分析方法：评估员的招募、选拔、培训和监督方法

Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors

Ligas, I.; Kotseridis, Y. Introducing a Standardized Sensory Analysis Method for Wine: A Methodology for the Recruitment, Selection, Training, and Monitoring of Assessors—Implementation on the Greek Variety “Agiorgitiko”. Beverages 2024, 10, 63. https://doi.org/10.3390/beverages10030063

如今，葡萄酒研究已不再只是“品鉴艺术”，而正在成为融合微生物生态、风味化学、分子生物学与感官科学的综合研究体系。

而对于未来葡萄酒产业而言，谁能真正理解“香气形成机制”，谁或许就能定义下一代高品质葡萄酒。

相关特刊

这些特刊共同聚焦于发酵饮料与葡萄酒科学领域的前沿研究，涵盖微生物发酵机制、葡萄园与酿造管理、饮料品质与真实性分析、多酚与功能成分，以及饮料加工、稳定化与保存技术等多个关键方向。

Microbial Drivers of Beverage Fermentation

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

From Vineyard to Vintage: Deciphering the Science Behind Vineyard Management and Wine Quality

https://www.mdpi.com/journal/beverages/special_issues/FW2BO84155

Quality and Authenticity in Wine: Analytical Advances and Consumer Perspectives

https://www.mdpi.com/journal/beverages/special_issues/G557MCB04J

Polymers and Phenolic Compounds in Beverages

https://www.mdpi.com/journal/beverages/special_issues/1279X341WD

Wines and Other Beverages: Fermentation, Stabilization and Conservation Technologies

https://www.mdpi.com/journal/beverages/topical_collections/C7693HJJ78

期刊介绍：

Beverages (ISSN 2306-5710) 是一本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。