Announcements

MDPI is delighted to announce the establishment of the Michele Parrinello Award. Named in honor of Professor Michele Parrinello, the award celebrates his exceptional contributions and his profound impact on the field of computational physical science research.

The award will be presented biennially to distinguished scientists who have made outstanding achievements and contributions in the field of computational physical science—spanning physics, chemistry, and materials science.

About Professor Michele Parrinello

"Do not be afraid of new things. I see it many times when we discuss a new thing that young people are scared to go against the mainstream a little bit, thinking what is going to happen to me and so on. Be confident that what you do is meaningful, and do not be afraid, do not listen too much to what other people have to say.”

——Professor Michele Parrinello

Born in Messina in 1945, he received his degree from the University of Bologna and is currently affiliated with the Italian Institute of Technology. Professor Parrinello is known for his many technical innovations in the field of atomistic simulations and for a wealth of interdisciplinary applications ranging from materials science to chemistry and biology. Together with Roberto Car, he introduced ab initio molecular dynamics, also known as the Car–Parrinello method, marking the beginning of a new era both in the area of electronic structure calculations and in molecular dynamics simulations. He is also known for the Parrinello–Rahman method, which allows crystalline phase transitions to be studied by molecular dynamics. More recently, he has introduced metadynamics for the study of rare events and the calculation of free energies.

For his work, he has been awarded many prizes and honorary degrees. He is a member of numerous academies and learned societies, including the German Berlin-Brandenburgische Akademie der Wissenschaften, the British Royal Society, and the Italian Accademia Nazionale dei Lincei, which is the major academy in his home country of Italy.

Award Committee

The award committee will be chaired by Professor Xin-Gao Gong, a computational condensed matter physicist, academician of the Chinese Academy of Sciences, and professor at the Department of Physics, Fudan University. Professor Xin-Gao Gong will lead a panel of several senior experts in the field to oversee the evaluation and selection process. The Institute for Computational Physical Sciences at Fudan University (Shanghai, China), led by Professor Xin-Gao Gong, will serve as the supporting institute for the award.

"We hope the Michele Parrinello Award will recognize scientists who have made significant contributions to the field of computational condensed matter physics and at the same time set a benchmark for the younger generation, providing clear direction for their pursuit—this is precisely the original intention behind establishing the award."

——Professor Xin-Gao Gong

The first edition of the award was officially launched on 1 November 2025. Nominations will be accepted before the end of March 2026. For further details, please visit mparrinelloaward.org.

About the MDPI Sustainability Foundation and MDPI Awards

The Michele Parrinello Award is part of the MDPI Sustainability Foundation, which is dedicated to advancing sustainable development through scientific progress and global collaboration. The foundation also oversees the World Sustainability Award, the Emerging Sustainability Leader Award, and the Tu Youyou Award. The establishment of the Michele Parrinello Award will further enrich the existing award portfolio, providing continued and diversified financial support to outstanding professionals across various fields. 

In addition to these foundation-level awards, MDPI journals also recognize outstanding contributions through a range of honors, including Best Paper Awards, Outstanding Reviewer Awards, Young Investigator Awards, Travel Awards, Best PhD Thesis Awards, Editor of Distinction Awards, and others. These initiatives aim to recognize excellence across disciplines and career stages, contributing to the long-term vitality and sustainability of scientific research.

Find more information on awards here.

This Academic Publishing Workshop will be led by MDPI Regional Journal Relations Specialist, Dr. Sally Wu, on “Author Training”. Participants will receive practical advice on essential aspects of writing academic articles. Participants will leave with a clearer understanding of the academic publishing landscape and how to successfully contribute to it.

Date: 25 February 2026
Time: 11:30 a.m.–1:30 p.m. EST

Schedule:

Speakers:

MDPI has surpassed the milestone of 1,000 partners within the Institutional Open Access Program (IOAP). The agreements span 59 countries, covering North and South America, Europe, Asia, Africa, and Oceania.

Last year alone, more than 150 new libraries and academic institutions joined MDPI’s IOAP. With the expansion of an existing consortium deal in Sweden we welcomed a further 75 partners to the program in January 2026, enabling us to surpass the 1,000-partners milestone.

The IOAP supports affiliated researchers by streamlining submission processes, reducing administrative burdens, and offering discounted Article Processing Charges (APCs). Through IOAP membership, more than 61,300 research articles received APC discounts in 2025, driving greater visibility and accessibility for partner institutions and global research communities alike.

"This milestone marks a significant step towards expanding MDPI’s global impact," said Stefan Tochev, MDPI's CEO. "Reaching 1,000 IOAP partnerships is a true testament to the growing trust and collaboration we’ve built with universities, libraries, and research organizations worldwide. We are proud to lead the way in Open Access publishing, ensuring researchers have the support they need to reach global audiences." "The success of our program is reflected in the growing global demand for Open Science and quality publishing services," said Becky Castellon, MDPI institutional partnerships manager. "Equally, institutions are increasingly seeking Open Access publishing options that support funder and national mandates. Joining the IOAP makes compliance simple."

As all of the articles published in Beverages (ISSN: 2306-5710) are of open access format, you have free and unlimited access to the full text of all articles. We invite you to read our highly cited papers in Beverages, which are listed below:

1. “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
Full text available online: https://www.mdpi.com/2306-5710/10/2/45

2. “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
Full text available online:https://www.mdpi.com/2306-5710/10/3/49

3. “Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities”
by Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, Ziad Rizk, Patricia Taillandier and Youssef El Rayess
Beverages 2024, 10(2), 29; https://doi.org/10.3390/beverages10020029
Full text available online: https://www.mdpi.com/2306-5710/10/2/29

4. “Craft Beer in Food Science: A Review and Conceptual Framework”
by Laura Gobbi, Marino Stanković, Marco Ruggeri and Marco Savastano
Beverages 2024, 10(3), 91; https://doi.org/10.3390/beverages10030091
Full text available online: https://www.mdpi.com/2306-5710/10/3/91

5. “Effect of UV-C Radiation and Thermal Treatment on Volatile Compounds, Physicochemical, Microbiological and Phytochemical Parameters on Apple Juice (Malus domestica) with Raspberry (Rubus idaleus L.)”
by Aztrid E. Estrada-Beltrán, Nora A. Salas-Salazar, Armando Quintero-Ramos, Rafael A. Parra-Quezada, Mayra C. Soto-Caballero, María J. Rodríguez-Roque, América Chávez-Martínez and María A. Flores-Cordova
Beverages 2024, 10(1), 7; https://doi.org/10.3390/beverages10010007
Full text available online: https://www.mdpi.com/2306-5710/10/1/7

6. “Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health”
by Andreas Panou and Ioannis Konstantinos Karabagias
Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040
Full text available online: https://www.mdpi.com/2306-5710/11/2/40

7. “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
Full text available online: https://www.mdpi.com/2306-5710/10/3/86

8. “α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves”
by Yunita Eka Puspitasari, Emmy Tuenter, Annelies Breynaert, Kenn Foubert, Herawati Herawati, Anik Martinah Hariati, Aulanni’am Aulanni’am, Tess De Bruyne and Nina Hermans
Beverages 2024, 10(1), 22; https://doi.org/10.3390/beverages10010022
Full text available online: https://www.mdpi.com/2306-5710/10/1/22

9. “Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review”
by Yogesh Kumar and Rajat Suhag
Beverages 2024, 10(3), 71; https://doi.org/10.3390/beverages10030071
Full text available online: https://www.mdpi.com/2306-5710/10/3/71

10. “Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing”
by Lesly L. Torres-Díaz, Rebeca Murillo-Peña, Miquel Iribarren, Itziar Sáenz de Urturi, Sandra Marín-San Román, Miriam González-Lázaro, Eva P. Pérez-Álvarez and Teresa Garde-Cerdán
Beverages 2024, 10(2), 26; https://doi.org/10.3390/beverages10020026
Full text available online: https://www.mdpi.com/2306-5710/10/2/26

11. “Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition”
by Xi Zhao, Penghui Yu, Ni Zhong, Hao Huang and Hongfa Zheng
Beverages 2024, 10(2), 35; https://doi.org/10.3390/beverages10020035
Full text available online: https://www.mdpi.com/2306-5710/10/2/35

13. “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
Full text available online: https://www.mdpi.com/2306-5710/10/3/88

14. “Green Tea: Antioxidant vs. Pro-Oxidant Activity”
by Stanila Stoeva, Nadezhda Hvarchanova, Kaloyan D. Georgiev and Maya Radeva-Ilieva
Beverages 2025, 11(3), 64; https://doi.org/10.3390/beverages11030064
Full text available online: https://www.mdpi.com/2306-5710/11/3/64

15.“Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties”
by Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou and Haralabos Christos Karantonis
Beverages 2024, 10(1), 9; https://doi.org/10.3390/beverages10010009
Full text available online: https://www.mdpi.com/2306-5710/10/1/9

16.“Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field”
by Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou and Stavros I. Lalas
Beverages 2024, 10(1), 13; https://doi.org/10.3390/beverages10010013
Full text available online: https://www.mdpi.com/2306-5710/10/1/13

17. “Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo”
by José Manuel Veiga-del-Baño, Juan José Cuenca-Martínez, José Oliva, Miguel Ángel Cámara and Pedro Andreo-Martínez
Beverages 2024, 10(2), 32; https://doi.org/10.3390/beverages10020032
Full text available online: https://www.mdpi.com/2306-5710/10/2/32

World Pulses Day is celebrated on 10 February 2026, marking the 8th annual observance with the theme “Pulses of the World: From Modesty to Excellence”.

This theme elevates pulses from simple staples to celebrated, versatile foods. Pulses, such as beans and lentils, are champions of resilience. They naturally enrich soil by fixing nitrogen, requiring less water and fertilizer than other crops. Nutritionally dense, they provide essential plant-based protein, fiber, and minerals. This day calls for increased awareness and consumption of pulses, encouraging everyone to integrate them into their diet, for a healthier planet and people.

On World Pulses Day, we recommend MDPI’s Biology & Life Sciences journals, which are relevant scientific communication platforms to support the production and consumption of pulses and promote sustainable food system and healthy meals.

“Escaping Maturation Stress: Late Sowing as a Strategy to Secure High-Vigor Soybean Seeds in Subtropical Low-Altitude Environments”
by Jose Ricardo Bagateli, Ricardo Mari Bagateli, Giovana Carla da Veiga, Ivan Ricardo Carvalho,
Willyan Junior Adorian Bandeira and Geri Eduardo Meneghello
Seeds 2025, 4(4), 64; https://doi.org/10.3390/seeds4040064

“Integration of Genetic and Imaging Data to Detect QTL for Root Traits in Interspecific Soybean Populations”
by Mohammad Shafiqul Islam, Jeong-Dong Lee, Qijian Song, Hyun Jo and Yoonha Kim
Int. J. Mol. Sci. 2025, 26(3), 1152; https://doi.org/10.3390/ijms26031152

“Carob-Based Functional Beverages: Nutritional Value and Health Properties”
by Carla Buzzanca, Angela D’Amico, Enrica Pistorio, Vita Di Stefano and Maria Grazia Melilli
Beverages 2025, 11(1), 1; https://doi.org/10.3390/beverages11010001

“Harnessing Multi-Omics Strategies and Bioinformatics Innovations for Advancing Soybean Improvement: A Comprehensive Review”
by Siwar Haidar, Julia Hooker, Simon Lackey, Mohamad Elian, Nathalie Puchacz, Krzysztof Szczyglowski, Frédéric Marsolais, Ashkan Golshani, Elroy R. Cober and Bahram Samanfa
Plants 2024, 13(19), 2714; https://doi.org/10.3390/plants13192714

“Screening New Mungbean Varieties for Terminal Drought Tolerance”
by Sobia Ikram, Surya Bhattarai and Kerry B. Walsh
Agriculture 2024, 14(8), 1328; https://doi.org/10.3390/agriculture14081328

“Solid-State Fermentation of Mucuna deeringiana Seed Flour Using Lacticaseibacillus rhamnosus”
by Andrés Álvarez, Leidy Y. Rache, Sandra Chaparro, María H. Brijaldo, Luis Miguel Borras and José J. Martínez
Fermentation 2024, 10(8), 396; https://doi.org/10.3390/fermentation10080396

“Genome-Wide Identification and Characterization of CCT Gene Family from Microalgae to Legumes”
by Yi Xu, Huiying Yao, Yanhong Lan, Yu Cao, Qingrui Xu, Hui Xu, Dairong Qiao and Yi Cao
Genes 2024, 15(7), 941; https://doi.org/10.3390/genes15070941

“Genotypic Variability in Response to Heat Stress and Post-Stress Compensatory Growth in Mungbean Plants (Vigna radiata [L.] Wilczek)”
by Vijaya Singh and Marisa Collins
Crops 2024, 4(3), 270-287; https://doi.org/10.3390/crops4030020

“Isolation and Identification of Salinity-Tolerant Rhizobia and Nodulation Phenotype Analysis in Different Soybean Germplasms”
by Tong Yu, Xiaodong Wu, Yunshan Song, Hao Lv, Guoqing Zhang, Weinan Tang, Zefeng Zheng,
Xiaohan Wang, Yumeng Gu, Xin Zhou et al.
Curr. Issues Mol. Biol. 2024, 46(4), 3342-3352; https://doi.org/10.3390/cimb46040209

“Cross-Species Transferability of SSR Markers for Analyzing Genetic Diversity of Different Vicia species Collections”
by María Isabel López-Román, Lucía De la Rosa, Teresa Marcos-Prado and Elena Ramírez-Parra
Agronomy 2024, 14(2), 326; https://doi.org/10.3390/agronomy14020326

“Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments”
by Saqib Gulzar, Olga Martín-Belloso and Robert Soliva-Fortuny
Foods 2024, 13(3), 376; https://doi.org/10.3390/foods13030376

“Understanding the Molecular Regulatory Networks of Seed Size in Soybean”
by Ye Zhang, Javaid Akhter Bhat, Yaohua Zhang and Suxin Yang
Int. J. Mol. Sci. 2024, 25(3), 1441; https://doi.org/10.3390/ijms25031441

“Fermented Plant-Based Beverages: Nutritional Composition and Functional Properties” Guest Editors: Dr. Amparo Gamero, Dr. Guadalupe Garcia-Llatas, Dr. Antonio Cilla and Dr. Mónica Gandía Submission deadline: 30 March 2026	“Genetic and Functional Genomics Insights into the Genetic Improvement of Stress Resistance in Economic Crops” Guest Editors: Dr. Mingku Zhu and Dr. Xiaoqing Meng Submission deadline: 25 May 2026
“Fermented Cereals and Legumes: Innovation for the Development and Characterization of Functional Foods” Guest Editor: Dr. Franco Van de Velde Submission deadline: 31 May 2026	“Functional Characterization of Key Agronomic Trait Genes in Soybean” Guest Editor: Prof. Dr. Jun Liu Submission deadline: 31 May 2026
“Diversified Cropping Systems: Current Research and Future Perspectives” Guest Editors: Dr. Fabio Luiz Checchio Mingotte, Dr. Fernando Shintate Galindo, Dr. Anderson Prates Coelho, Dr. Aguinaldo José Freitas Leal, Dr. Rilner Alves Flores, Dr. Flávio Hiroshi Kaneko and Prof. Dr. Romulo Lollato Submission deadline: 10 August 2026

The editorial office of Beverages would like to extend its sincere gratitude to all reviewers who contributed to the improvement of the journal quality by providing their expert opinion and evaluation of the submitted research.

We appreciate that thorough peer review demands considerable time and intellectual investment from our reviewers. In 2025, Beverages received 1,022 review reports from contributors across 39 countries and territories, demonstrating the breadth of international expertise and scholarly engagement that has strengthened our publication standards.

The reviewers who agreed to have their names published this year are listed below in alphabetical order by first name. The editorial team acknowledges with gratitude all reviewers, named and anonymous alike, for their vital role in maintaining the scholarly standards of Beverages.

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#

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