Given that all articles published in Beverages (ISSN: 2306-5710) are freely available in an open access format, we welcome you to read our most highly cited review papers published in 2023–2024.

“Sources of Volatile Aromatic Congeners in Whiskey”
by Thomas J. Kelly, Christine O’Connor and Kieran N. Kilcawley
Beverages 2023, 9(3), 64; https://doi.org/10.3390/beverages9030064
Available online: https://www.mdpi.com/2306-5710/9/3/64

“The Role of Emergent Processing Technologies in Beer Production”
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal, and Ricardo Pereira
Beverages 2023, 9(1), 7; https://doi.org/10.3390/beverages9010007
Available online: https://www.mdpi.com/2306-5710/9/1/7

“Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide”
by Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Juan Antonio Tamayo-Ramos, Antonio Cilla, and Amparo Gamero
Beverages 2023, 9(2), 47; https://doi.org/10.3390/beverages9020047
Available online: https://www.mdpi.com/2306-5710/9/2/47

“Measuring Wine Quality and Typicity”
by Marianthi Basalekou, Panagiotis Tataridis, Konstantinos Georgakis and Christos Tsintonis
Beverages 2023, 9(2), 41; https://doi.org/10.3390/beverages9020041
Available online: https://www.mdpi.com/2306-5710/9/2/41

“Properties of Fermented Beverages from Food Wastes/By-Products”
by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Vossand Manuela E. Pintado
Beverages 2023, 9(2), 45; https://doi.org/10.3390/beverages9020045
Available online: https://www.mdpi.com/2306-5710/9/2/45

“Functional Beverages in the 21st Century”
by Mateusz Sugajski, Magdalena Buszewska-Forajta and Bogusław Buszewski
Beverages 2023, 9(1), 27; https://doi.org/10.3390/beverages9010027
Available online: https://www.mdpi.com/2306-5710/9/1/27

“Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies”
by Mariana Morales-de la Peña, Graciela A. Miranda-Mejíaand Olga Martín-Belloso
Beverages 2023, 9(2), 51; https://doi.org/10.3390/beverages9020051
Available online: https://www.mdpi.com/2306-5710/9/2/51

“Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects”
by Paula Silva
Beverages 2024, 10(3), 49; https://doi.org/10.3390/beverages10030049
Available online: https://www.mdpi.com/2306-5710/10/3/49

“Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications”
by Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, Nance Hontman, Juan Teixeira, José S. Câmara, and Rosa Perestrelo
Beverages 2024, 10(2), 45; https://doi.org/10.3390/beverages10020045
Available online: https://www.mdpi.com/2306-5710/10/2/45

“The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement”
by Yogesh Kumar, Matteo Marangon, and Christine Mayr Marangon
Beverages 2023, 9(2), 30; https://doi.org/10.3390/beverages9020030
Available online: https://www.mdpi.com/2306-5710/9/2/30

“Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View”
by Maria Carla Cravero
Beverages 2023, 9(3), 80; https://doi.org/10.3390/beverages9030080
Available online: https://www.mdpi.com/2306-5710/9/3/80

“Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria”
by Johnson K. Ndukwe, Claret Chiugo Aduba, Kingsley Tochukwu Ughamba, Kenechi Onyejiaka Chukwu, Chijioke Nwoye Eze, Ogueri Nwaiwu, and Helen Onyeaka
Beverages 2023, 9(1), 14; https://doi.org/10.3390/beverages9010014
Available online: https://www.mdpi.com/2306-5710/9/1/14