编委领衔！2025 饮料科学前沿（上）：葡萄酒、发酵饮料与资源回收。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 年编委团队发表的部分核心研究成果，聚焦葡萄酒、发酵饮料及资源可持续利用领域，所有文章开放获取，供科研与行业人员参考：
一、葡萄酒相关研究
1. 罗马尼亚白葡萄酒中挥发性化合物作为风土与酿造工艺标记的研究
Volatile Compounds as Markers of Terroir and Winemaking Practices in Feteasca Alba Wines of Romania
作者：Ioana-Cristina Bredeag (Rebigan), Ionel-Bogdan Cioroiu, Marius Niculaua, Constantin-Bogdan Nechita, Valeriu V. Cotea
Beverages 2025, 11(3), 67; https://doi.org/10.3390/beverages11030067
2. 利用少量 DNA 标记验证布鲁奈罗葡萄酒品种真实性的研究
Varietal Authentication of Brunello di Montalcino Wine Using a Minimal Panel of DNA Markers
作者：Maxwell K. Kibor, Monica Scali, Rita Vignani
Beverages 2025, 11(3), 81; https://doi.org/10.3390/beverages11030081
3. 葡萄渣作为天然澄清剂的可持续葡萄酒酿造研究
Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents
作者：Evangelos Kokkinomagoulos, Panagiotis Kandylis
Beverages 2025, 11(2), 31; https://doi.org/10.3390/beverages11020031
4. 曼迪拉利亚葡萄酒涩味调控的葡萄园与酒庄协同策略
Astringency Modification of Mandilaria Wines: Vineyard and Winery Strategies
作者：Christina Karadimou, Theodoros Gkrimpizis, Eleni Louki, Lamprini Roussi, Nikolaos Theodorou, Stefanos Koundouras, Stamatina Kallithra
Beverages 2025, 11(3), 76; https://doi.org/10.3390/beverages11030076
5. 以Maratheftiko品种葡萄（Vitis vinifera）酿制的桶陈工业红葡萄酒的多酚、花青素及挥发性成分特征
Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko
作者：Kosmas Roufas, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas, Artemis Toulaki, Dimitris P. Makris
Beverages 2025, 11(2), 36; https://doi.org/10.3390/beverages11020036
6. 揭示马德拉葡萄酒的地域特性：基于 Interdelta 分析的酿酒酵母菌株洞见
Unveiling the Regional Identity of Madeira Wine: Insights from Saccharomyces cerevisiae Strains Using Interdelta Analysis
作者：Mariangie M. Castillo, Nikol Parra, José S. Câmara, Mahnaz Khadem
Beverages 2025, 11(3), 84; https://doi.org/10.3390/beverages11030084
二、发酵饮料相关研究
1. 肠-脑轴与饮料及液体制剂中的益生菌：一项关于认知功能增强的 PRISMA 系统综述
The Gut–Brain Axis and Probiotics in Beverages and Liquid Preparations: A PRISMA Systematic Review on Cognitive Function Enhancement
作者：Alfonso Filippone, Umberto Barbieri, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
Beverages 2025, 11(3), 85; https://doi.org/10.3390/beverages11030085
2. 传统酿造蜂蜜酒的理化特性研究
Physicochemical Properties of Traditionally Produced Mead
作者：Kristina Habschied, Blanka Bilic Rajs, Lorena Dozan, Vinko Krstanovi?, Krešimir Mastanjevi?
Beverages 2025, 11(3), 61; https://doi.org/10.3390/beverages11030061
3. 基于分子印迹技术的发酵酒精饮料中乙基氨基甲酸酯选择性去除纳米策略
Nanostrategy for Selective Ethyl Carbamate Removal from Fermented Alcoholic Beverages via Molecular Imprinting Technology
作者：Rosa Perestrelo
Beverages 2025, 11(2), 30; https://doi.org/10.3390/beverages11020030
三、资源回收相关研究
利用加压液体萃取技术优化废弃咖啡渣中咖啡因及多酚类化合物的回收
Caffeine and Polyphenolic Compound Recovery Optimization from Spent Coffee Grounds Utilizing Pressurized Liquid Extraction
作者：Athanasios Christoforidis, Martha Mantiniotou, Vassilis Athanasiadis, Stavros I. Lalas
Beverages 2025, 11(3), 74; https://doi.org/10.3390/beverages11030074
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。
2024 Impact Factor 2.7 2024 CiteScore 4.6 Time to First Decision 23.7 Days Acceptance to Publication 8.7 Days
来源：Beverages
