We are delighted to present a list of title story articles from the second 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. “Caffeinated Beverages—Unveiling Their Impact on Human Health”
by Beáta Čižmárová, Vladimír Kraus Jr. and Anna Birková
Beverages 2025, 11(1), 18; https://doi.org/10.3390/beverages11010018
Available online: https://www.mdpi.com/2306-5710/11/1/18

2. “Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko”
by Kosmas Roufas, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas, Artemis Toulaki and Dimitris P. Makris
Beverages 2025, 11(2), 36; https://doi.org/10.3390/beverages11020036
Available online: https://www.mdpi.com/2306-5710/11/2/36

3. “Stable Isotope Analysis of Alcoholic Beverages: A Review”
by Alberto Roncone and Luana Bontempo
Beverages 2025, 11(3), 89; https://doi.org/10.3390/beverages11030089
Available online: https://www.mdpi.com/2306-5710/11/3/89

4. “Selection and Use of Wild Lachancea thermotolerans Strains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry”
by Daniel Fernández-Vázquez, Mercè Sunyer-Figueres, Jennifer Vázquez, Miquel Puxeu, Enric Nart, Sergi de Lamo and Imma Andorrà
Beverages 2025, 11(3), 70; https://doi.org/10.3390/beverages11030070
Available online: https://www.mdpi.com/2306-5710/11/3/70

5. “Unveiling the Regional Identity of Madeira Wine: Insights from Saccharomyces cerevisiae Strains Using Interdelta Analysis”
by Mariangie M. Castillo, Nikol Parra, José S. Câmara and Mahnaz Khadem
Beverages 2025, 11(3), 84; https://doi.org/10.3390/beverages11030084
Available online: https://www.mdpi.com/2306-5710/11/3/84

6. “The Gut–Brain Axis and Probiotics in Beverages and Liquid Preparations: A PRISMA Systematic Review on Cognitive Function Enhancement”
by Alfonso Filippone, Umberto Barbieri, Maria Rosaria Corbo, Milena Sinigaglia and Antonio Bevilacqua
Beverages 2025, 11(3), 85; https://doi.org/10.3390/beverages11030085
Available online: https://www.mdpi.com/2306-5710/11/3/85

7. “Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir”
by Chiara La Torre, Roberta Pino, Alessia Fazio, Pierluigi Plastina and Monica Rosa Loizzo
Beverages 2025, 11(3), 65; https://doi.org/10.3390/beverages11030065
Available online: https://www.mdpi.com/2306-5710/11/3/65

8. “Potential of Different Eighteen Grapevine Genotypes to Produce Wines in a Hot Region: First Insights into Volatile and Sensory Profiles”
by Ilda Caldeira, Rita Roque, Ofélia Anjos, Sílvia Lourenço, João de Deus, Miguel Damásio and José Silvestre
Beverages 2025, 11(3), 68; https://doi.org/10.3390/beverages11030068
Available online: https://www.mdpi.com/2306-5710/11/3/68#