We are delighted to present a list of title story articles from the first half of 2025 selected to feature at the top of the Beverages (ISSN: 2306-5710) homepage. These articles cover a wide range of topics. We hope you find these publications of interest.

1. “The Importance of Cleaning and Sanitation in Homebrewing”
by Kristina Habschied, Vinko Krstanović and Krešimir Mastanjević
Beverages 2024, 10(4), 97; https://doi.org/10.3390/beverages10040097
Available online: https://www.mdpi.com/2306-5710/10/4/97

2. “Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew”
by Róża Paterek, Sive Geoghegan, Bernadette S. Creaven and Aoife Power
Beverages 2024, 10(4), 119; https://doi.org/10.3390/beverages10040119
Available online: https://www.mdpi.com/2306-5710/10/4/119

3. “The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages”
by Caterina Nicolotti, Javier Sanz Moxo, Benedetta Bottari, Martina Cirlini, Valentina Bernini, Monica Gatti, Ralph Urbatzka and Francesco Martelli
Beverages 2024, 10(4), 111; https://doi.org/10.3390/beverages10040111
Available online: https://www.mdpi.com/2306-5710/10/4/111

4. “Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit”
by Anukriti Vashishtha, Kieran N. Kilcawley, Iwona Skibinska, Stephen Whelan, John L. Byrne, Guiomar Garcia-Cabellos and Sinead Morris
Beverages 2024, 10(4), 106; https://doi.org/10.3390/beverages10040106
Available online: https://www.mdpi.com/2306-5710/10/4/106

5. “Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine”
by Ioannis Ligas and Yorgos Kotseridis
Beverages 2024, 10(4), 121; https://doi.org/10.3390/beverages10040121
Available online: https://www.mdpi.com/2306-5710/10/4/121

6. “Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability”
by  Corina-Teodora Ciucure, Marius Gheorghe Miricioiu and Elisabeta-Irina Geana
Beverages 2025, 11(2), 44; https://doi.org/10.3390/beverages11020044
Available online: https://www.mdpi.com/2306-5710/11/2/44

7. “Multi-Analytical Characterisation of an Alcoholic Beverage Obtained by Blending of White Wine and Organic Kiwifruit Wine”
by Lorenzo Marsili, Fabio Pietrangeli, Claudio Brilli, Martina Foschi, Alessandra Biancolillo, Angelo Antonio D’Archivio and Guerino Pescara
Beverages 2025, 11(2), 48; https://doi.org/10.3390/beverages11020048
Available online: https://www.mdpi.com/2306-5710/11/2/48

8. “Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents”
by Evangelos Kokkinomagoulos and Panagiotis Kandylis
Beverages 2025, 11(2), 31; https://doi.org/10.3390/beverages11020031
Available online: https://www.mdpi.com/2306-5710/11/2/31

Highlights:

• Grape pomace effectively reduced tannin and anthocyanin levels, demonstrating phenolic removal performance similar to PVPP and isinglass; this is pertinent to managing astringency and color stability;
• Grape pomace treatments exhibited an inverse relationship between dosage/contact time and phenolic levels, with higher dosage applications resulting in stronger reductions;
• This method supports a sustainable, circular economy approach by valorizing winery by-products as natural fining agents;
• The observed effects on color and volatiles highlight the need for future sensory studies to fully assess pomace’s oenological potential.

9. “Nanostrategy for Selective Ethyl Carbamate Removal from Fermented Alcoholic Beverages via Molecular Imprinting Technology”
by Rosa Perestrelo
Beverages 2025, 11(2), 30; https://doi.org/10.3390/beverages11020030
Available online: https://www.mdpi.com/2306-5710/11/2/30

10. “Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids”
by George Adrian Cojocaru and Arina Oana Antoce
Beverages 2025, 11(2), 34; https://doi.org/10.3390/beverages11020034
Available online: https://www.mdpi.com/2306-5710/11/2/34

11. “Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum””
by Andrea Balivo, Giovanni D’Auria, Pasquale Ferranti, Alessia Cepollaro, Salvatore Velotto, Raffaele Sacchi and Alessandro Genovese
Beverages 2025, 11(2), 43; https://doi.org/10.3390/beverages11020043
Available online: https://www.mdpi.com/2306-5710/11/2/43

Highlights:

• Underwater aging for 12 months preserved anthocyanins and colour stability;
• Blue–green light and sea vibrations contributed to aroma complexity;
• Underwater conditions increased furanone and pyranone levels, enhancing caramel notes;
• An electronic nose classified samples with 96% accuracy for authentication.

12. “Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties”
by Jin Seon Baek, Younhee Nam, Sunghee Kim, Hee Song Kim, Eun Jin Lee, Mee-Ryung Lee and Soo Rin Kim
Beverages 2025, 11(2), 55; https://doi.org/10.3390/beverages11020055
Available online: https://www.mdpi.com/2306-5710/11/2/55