We are delighted to present a list of title story articles selected for display at the top of the Beverages (ISSN: 2306-5710) homepage for the second half of 2024. These articles cover a wide range of topics, including including wine aroma compounds, herbal beverages, beer production, antimicrobial activity, and winemaking techniques, to name a few. We hope you will find something of interest among these exceptional publications.

1. “The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon”
by Yibin Lan, Xiaoyu Xu, JiamingWang, Emily Aubie, Marnie Crombleholme and Andrew Reynolds
Beverages 2024, 10(3), 68; https://doi.org/10.3390/beverages10030068
Available online: https://www.mdpi.com/2306-5710/10/3/68

2. “Preparation of Polyphenol-Rich Herbal Beverages from White Willow (Salix alba) Bark with Potential Alzheimer’s Disease Inhibitory Activity In Silico”
by Liwen Zheng, Jean-Christophe Jacquier and Niamh Harbourne
Beverages 2024, 10(3), 75; https://doi.org/10.3390/beverages10030075
Available online: https://www.mdpi.com/2306-5710/10/3/75

3. “Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening”
by Thi H. Nguyen, Daniel Zimmermann and Dominik Durner
Beverages 2024, 10(3), 77; https://doi.org/10.3390/beverages10030077
Available online: https://www.mdpi.com/2306-5710/10/3/77

4. “Application of Life Cycle Assessment in Beer Production: Systematic Review”
by Fabrizio D’Ascenzo , Giuliana Vinci , Lucia Maddaloni , Marco Ruggeri and Marco Savastano
Beverages 2024, 10(3), 86; https://doi.org/10.3390/beverages10030086
Available online: https://www.mdpi.com/2306-5710/10/3/86

5. “Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking”
by Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola and Mariantonietta Succi
Beverages 2024, 10(3), 88; https://doi.org/10.3390/beverages10030088
Available online: https://www.mdpi.com/2306-5710/10/3/88

6. “Beer with Probiotics: Benefits and Challenges of Their Incorporation”
by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira and Cláudia Pinho
Beverages 2024, 10(4), 109; https://doi.org/10.3390/beverages10040109
Available online: https://www.mdpi.com/2306-5710/10/4/109

7. “Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine”
by Francesco Tedesco, Rocchina Pietrafesa, Gabriella Siesto, Carmen Scieuzo, Rosanna Salvia, Patrizia Falabella and Angela Capece
Beverages 2024, 10(4), 105; https://doi.org/10.3390/beverages10040105
Available online: https://www.mdpi.com/2306-5710/10/4/105